Special dressing: Bonney M and their Sunny version (turn player on and move your hips)Isn't it great when a winter day starts with an eyeeaching blue sky and the sun shines and warms you up and you drive your car to the country side to this fantastic old catalan house - Masia - which has their own stables and the most sweet and beautiful horses and you go for a ride in the forest... When all these ingredients show up in my day, I probably couldn't have a better day!!! So come with me, dance with me and eat this Catalan Spinach Cream with me... you will like it and need it!
When all these ingredients combine to become a dish you probably couldn't have a more energizing and healthier meal!
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•Ingredients for 4 servings: 500 grs of cleaned spinachs leaves, 1 leek or 1 onion, 1 big potatoe, 1 ½ liters of water, olive oil and salt.
•For the dressing: 2 eggs, 50 grs of pinenuts and 50 grs of raisins.
•Clean the leek and cut in small pieces (or onion). Cook with some olive oil at low medium heat, after 2 minutes add the spinachs and stir for 2 more minutes.
•If you use frozen spinachs throw in the pot and add the water. If they are fresh after the 2 minutes stirring, add the water, the potatoe in pieces and some salt.
•Have it boiling at low heat for 20 to 30 minutes. Once done, take away 1 or 2 glasses of the spinachs liquid and with a food processor convert the soup into a cream. Get the consistance you want by adding more liquid.
•Boil the eggs for 10 minutes and leave them in cold water. When they cool down, peel and grate. Reserve.
•In a saucepan sauté the pinenuts (watch out they don’t get burned) and reserve.
•Present the dish with the cream, the grated egg, the pinenuts and the raisins on top.
I'm not a fan of the raisins, that's why you won't see any in the picture.
The amazon girl is my daughter and the horse name is Shimla. The best picture of the day!
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