In a saucepan, bring water to boil with one teaspoon of vinegar.
In a separate pan, heat the broth. Sauté onion and mushrooms in broth for 5 minutes over medium heat stirring frequently.
Add tomato, garlic, spinach, salt and pepper and sauté for another 2-3 minutes.
When water comes to a high simmer poach eggs for about 5 minutes, or until whites are firm.
Remove from water with a slotted spoon and place over spinach mixture.

Spinach and potato curry
From 'Indian Cookery' by Sameen Rushdie

Scrub potatoes and boil them in their skins until almost, but not quite, done.
Leave to cool, then cut into small cubes.
Meanwhile remove the coarse stalks from the spinach, rinse the leaves and cook gently for 10 minutes in a covered pan.
Cool and chop (reserve any remaining liquid).
Chop the onion finely, crush or finely chop the garlic and finely chop the tomatoes (keep them all separate).
Measure the spices out into a little bowl.
Brown the onion in a little vegetable stock or water until golden brown for about 10 minutes, topping up with hot water as necessary.
Add the ginger and garlic to the pan and stir for a moment.
Add the spices, and a little more water if necessary.
Cook for a few minutes, then add the tomato. Cook gently 3-5 minutes.
Add the potatoes and spinach, mix well then cover and simmer gently until ready, stirring once or twice to prevent sticking.

It's done whenever the potatoes are cooked to your liking and the spices have permeated the vegetables.

Spinach, Red Cabbage and Green Mango Salad
From 'Cooking Time is Family Time' by Lynn Fredericks

Chop the red cabbage into thin strips and place in a small bowl.
Clean and dry the spinach then tear the leaves into 10cm pieces.
In a small saucepan, heat 2 tablespoons of the red wine vinegar until just boiling.
Pour the warmed vinegar over the prepared cabbage, stirring to distribute the vinegar well and set aside.
Chop the capers and pit the olives: place the olives on the cutting board with a towel over them. Take a kitchen mallet or rolling pin and gently pound the olives to break them open. Remove the towel and slide the pits out of the olives. Discard the pits and place the olives in a bowl.
Peel and mince the shallot.
Place the remaining 2 tablespoons of red wine vinegar in the jar. Add the olive oil, salt, pepper, capers, shallot and olives to the jar. Tightly close the lid and give it a good shake.
Slice the mango.
In a large bowl, place the spinach, mango and the seasoned red cabbage and toss.
Pour the salad dressing over the greens and have toss again.

Serve with fresh bread drizzled in olive oil.

Page: 2 of 2 - back