eat in my kitchen

To cook, to bake, to eat and to treat.

Tag: spinach

Spinach and Chèvre Sandwich & my London book launch at the Maltese embassy

Eat In My Kitchen London Book Launch

Malta, Berlin, London – three countries in less than 24 hours! The pace of my traveling fit the mood, vibrant and exciting, I didn’t want to rest. I arrived in England at noon, had at a scrumptious lunch at Ottolenghi Spitalfields and a chat with chef Sami Tamimi. To charge my batteries, I finished my meal with a double espresso and a luscious piece of Guinness chocolate cake with Bailey’s frosting. London looked bright and sunny as I stepped out onto the streets and I felt ready for my third book launch event, on the roof terrace of the High Commission of Malta in the English capital.

To make my travels feel even sweeter, I got to stay at the luxuriously relaxing Corinthia Hotel London. Right between St. James’s Park and the Thames, the location couldn’t have been better. I could walk to my event at the Maltese embassy and to my book signing at the Tate bookstore the next day. Before the festivities started, I had enough time to enjoy the amenities and comfort of the house, and especially the most beautiful marble bathroom I ever happened to see. It was marble heaven and I felt like a princess as I dressed up for my big night.

Eat In My Kitchen London Book Launch


Eat In My Kitchen London Book Launch

Unfortunately, the pretty lace dress that I had bought for this festive occasion didn’t really fit London’s weather conditions – it was freezing cold as I opened the door to the terrace of the High Commission of Malta. I wrapped myself in a warm coat most of the time, which I only took off quickly for the photographers and an interview. The jump in temperature between summery Malta and England’s rather rough climate was too painful. However, the stunning view over roof tops, church spires, and The London Eye made all of us forget about the weather. We just stood there, high up under the Maltese flag, astonished by London’s beautiful sunset, dramatically framed by the darkest clouds. We were lucky, not a single drop of rain fell onto the delicious looking buffet prepared by Kitty Coles (thank you so much, my dear) or into our glasses, filled with Meridiana‘s finest wines, poured by my book tour mate and Meridiana‘s best man, Karl Chetcuti.

I have to thank a few very special people who made this unforgettable night happen: His Excellency Norman Hamilton, High Commissioner of Malta, Nerissa Sultana, Political and Communications Officer, and their fantastic team at the embassy. Thank you for sharing the High Commission’s roof terrace with us, thank you for all your help and support, for all the time to exchange ideas for this event. Thank you Emma Cook from Prestel for helping me organize this special evening.

The speeches of the High Commissioner and of Andrew Hansen, Managing Director of Prestel Publishing London, both touched my heart, and then it was my turn to welcome our guests. It was too dark and windy to follow our manuscripts, our microphone decided to stop working, but that didn’t do our celebrations any harm. It felt like a scene from Peter Pan, high up over London’s roof tops, the air filled with laughter, glasses filled with good wine, and lots of delicious food on our plates. But unlike the book or movie, we didn’t need our imagination, it was all real.

Eat In My Kitchen London Book Launch

Before we drove back to the airport, we enjoyed a sandwich that was so good that I decided to re-create it at home and share it with you: spinach and ripe chèvre in carrozza (meaning in a carriage). This sandwich is similar to french toast, however, it’s a savoury treat, lusciously filled and hearty. The combination of winter greens and ripe cheese was fantastic. I have an in carrozza sandwich recipe in my book, which I adore, but there are so many ways to fill two slices of bread!

Thank you London! xx

At the event, I was interviewed by Rita for her Share Food with Sainsbury’s Magazine radio show, you can listen to our chat here. To see all the pictures of the event in London taken by the amazing photographer Agnese Sanvito, click here. And here are the pictures of our book signing tour at Tate, Waterstones, and Foleys.

All the pictures of the launch are by Agnese Sanvito.

Eat In My Kitchen London Book Launch


Eat In My Kitchen London Book Launch-2

Spinach and Chèvre Sandwich

Makes 2 sandwiches

spinach leaves, a large handful, about 140g / 5 ounces
fine sea salt
ground pepper
freshly grated nutmeg
ripe chèvre, about 60g / 2 ounces
organic eggs 2 (mine were quite small)
milk 3 tablespoons
plain flour 2 to 3 tablespoons
soft white bread 4 slices
butter, about 1 tablespoon
black peppercorns, crushed in a mortar

In a large pot, bring salted water to the boil and blanch the spinach for 1 minute. Rinse with cold water, drain, and let cool for a few minutes. Using your hands, squeeze out most of the liquid and chop roughly. On a large plate, crumble the spinach and season with salt, pepper, and nutmeg to taste.

Cut the chèvre into thin slices, leave out 4 slices for the topping, and crumble the remaining cheese over the spinach.

In a shallow bowl, whisk together the eggs and milk. Season to taste with salt and pepper. Spread the flour on a flat plate.

Divide the spinach-chèvre mixture between 2 slices of bread, leaving a thin border around the edges. Top each with a second slice of bread and press the sandwiches together. Dip both sides of each sandwich in the flour until lightly coated. Carefully dip each sandwich in the egg-milk mixture, repeat until all the liquid is soaked up—mind that the filling stays inside.

In a large, heavy pan, heat the butter over medium heat and cook the sandwiches, turning and pressing down on them gently with a spatula, for a few minutes or until crisp and golden brown. Lay the remaining chèvre slices on top of the warm sandwiches and sprinkle with crushed pepper. Cut the sandwiches in half and serve immediately.

Eat In My Kitchen London Book Launch-2


Eat In My Kitchen London Book Launch


Eat In My Kitchen London Book Launch-3


Eat In My Kitchen London Book Launch


Eat In My Kitchen London Book Launch


Eat In My Kitchen London Book Launch


Eat In My Kitchen London Book Launch


Eat In My Kitchen London Book Launch


Eat In My Kitchen London Book Launch


Eat In My Kitchen London Book Launch-4


Eat In My Kitchen London Book Launch




Eat In My Kitchen London Book Launch


Eat In My Kitchen London Book Launch




Eat In My Kitchen London Book Launch


Eat In My Kitchen London Book Launch




Spinach Chèvre Sandwich In Carrozza

Beet Ricotta and Roast Shallot Sandwich with Spinach and Fried Thyme

Beet Ricotta and Roast Shallot Sandwich

Few things frustrate me as much as trying to make vegetable chips and failing completely. The kitchen is in mess, everything is coated in a layer of oil (including myself) and the result is so hopelessly bad that it has to go right into the bin. My parsnip chips from a couple months ago turned out so perfectly that I felt brave enough to think it would be that easy with any kind of roots or greens. But I was wrong. I had thin, crisp beetroot and spinach bites on my mind but a burnt disaster on my plate. It was so frustrating as I already had the perfect sandwich for this composition ready in my head: the chips were supposed to lay gracefully on a bad of sweet, juicy shallots roasted in the oven in their skins. I could already see the bright purple and green screaming in front of the pale onions. But reality was different. There was no bright anything but a black, bitter disaster.

I know I should have done it before, but afterwards I read and learned that beet chips can be cooked in the oven, which should be much easier. At that point my mood had reached such a low point that I decided to go for a different creation. I looked at the two beetroots that were lucky enough to escape the scorching hot oil in the pan and stuffed one of them in a blender along with some fresh ricotta, olive oil, thyme, and lemon juice. You could boil the root first but I actually enjoyed the crunchy raw bites in the dip. Fried thyme was next and a success – the tiny leaves thrown into sizzling olive oil and taken off the heat immediately, were just right – neither dark nor bitter. And all this piled up on a thick leaf of raw spinach. You could make a juicy ciabatta sandwich with it but I was too lazy to go to the bakery so I grabbed my dark spelt potato bread. It added heartiness to the earthy flavours. This is a proper winter sandwich, stuffed with taste and vitamins.

Beet Ricotta and Roast Shallot Sandwich


Beet Ricotta and Roast Shallot Sandwich

Beet Ricotta and Roast Shallot Sandwich with Spinach and Fried Thyme

Makes 2 large sandwiches

For the roast shallots

medium shallots, in their skins, 8
olive oil 1 tablespoon

For the beet-ricotta dip

peeled beetroot, raw or boiled, roughly chopped, 120g / 4 ounces
fresh ricotta 100g / 3 1/2 ounces
olive oil 3 tablespoons
freshly squeezed lemon juice 1 teaspoon
fresh thyme leaves 1 heaping teaspoon
fine sea salt
ground pepper

For the fried thyme

olive oil 3 tablespoons
fresh thyme 8 small, young sprigs

For the sandwich

dark bread 4 slices
large mature spinach leaves 4 (or a small handful of baby spinach)
black peppercorns crushed with a mortar

Preheat the oven to 425°F (220°C).

For the roast shallots, in a baking dish, toss the shallots with 1 tablespoon olive oil. Roast for 15 minutes, then turn them over and roast for 15 minutes on the other side. If they feel soft when you push them down gently, they’re done; set aside.

For the beet-ricotta dip, combine the ingredients in a blender or food processor and pulse until smooth. Season to taste with salt, pepper, and thyme. If the dip is too dry, add more olive oil.

For the fried thyme, heat the olive oil in a small saucepan over high heat, add the thyme sprigs. Take off the heat immediately and set aside.

Brush 2 slices of the bread with the thyme oil from the saucepan and cover with spinach leaves. Sprinkle with generous dollops of the beet-ricotta dip. Snip the ends off the roast shallots and squeeze them out of their skins onto the dip. Lay some fried thyme on top and sprinkle with crushed peppercorns. Close the sandwich and enjoy.

Beet Ricotta and Roast Shallot Sandwich





Spinach and Gorgonzola Quiche

Spinach and Gorgonzola Quiche

Here’s my perfect starter for the soon to come Christmas lunch (or dinner): a golden spinach and gorgonzola quiche! It tastes fantastic, looks beautiful and I can prepare it in advance which means I can spend more time nibbling cookies with friends and family in front of the tree. The wonderful buttery pastry and the aromatic topping of hearty greens and cheese add a rustic touch to the festive table with linen, candles and ornaments. Just garnish it with some sprouts and nuts on the side and it’s done!

Although there will be lots of activity, excitement and people at the table next week, I refuse to put myself under pressure. I want to enjoy these days in peace with my full attention on the people and food around me. Last year, I made a silly decision, I took pictures of our Christmas dinner for the blog before we ate and that didn’t really help the festive mood. This time I don’t want a camera, my computer, a phone or any other technical device around me, this Christmas will be analog!

When it comes to festive cooking, the right organization can make life so much easier. I always try to finish my grocery shopping 1-2 days before there’s the big run on the supermarkets, butchers and delicatessen stores. It makes me nervous to wait in long queues for half an hour to buy a few pieces of cheese and paté. As soon as everything is gathered in my kitchen, I can relax. I always choose dishes that I can prepare in advance as much as possible, especially the starter and dessert. When the main course is an oven dish, a roast or a slow cooked stew which does the job on its own without my help, there are just the side dishes left to prepare, which is fun to do together with the guests (and a glass of wine or champagne)!

If you go for the quiche, you can eat it warm or cold, we like both, especially if you serve it with a salad, but you could also warm it up quickly if your oven is on anyway. Here are some variations if you’re not too fond of spinach:

Tomato and Mozzarella Di Bufala Quiche, Fennel Tart, Leek and Tomato Quiche or you spread some pear and blue cheese on top of the pastry (without eggs and cream) and bake it for 10-15 minutes.

Spinach and Gorgonzola Quiche


Spinach and Gorgonzola Quiche

Spinach and Gorgonzola Quiche

For a 30cm / 12″ quiche in 1 baking dish or tart pan you need

For the short crust base

plain flour 250g / 9 ounces
butter, cold 125g / 4.5 ounces
organic egg 1
salt 1 teaspoon

Combine the flour with the salt. Cut the butter with a knife into the flour until there are just little pieces of butter left. Continue with your fingers and work the butter into the flour until combined (there shouldn’t be any lumps of butter left). Add the egg and continue mixing with the hooks of your mixer until you have a crumbly mixture. Form a disc, wrap in cling film and put in the freezer for 10 minutes.

Set the oven to 200°C / 390°F top/ bottom heat.

Roll out the dough between cling film and line your baking dish with the flat pastry. Prick it with a fork and blind-bake in the hot oven for 12 minutes or until golden. Take your baking dish out of the oven and set the temperature down to 175°C / 350°F.

The quiche

spinach leaves, rinsed, 500g / 1 pound
Gorgonzola, torn into pieces, 80g / 3 ounces
organic eggs 5
heavy cream 100ml / 3.5 ounces
crème fraîche or sour cream 200g / 7 ounces
salt 1 teaspoon
nutmeg, freshly grated, a generous amount

Blanche the spinach in salted water for 1 minute, drain and rinse with cold water, drain again. When the spinach is cool enough to touch with your hands (mind that it’s hotter in the centre), squeeze it well and chop it roughly.

Mix  the eggs with the heavy cream, crème fraîche, salt, pepper and nutmeg.

Spread the spinach on top of the pre-baked pastry base and pour the egg and cream mixture over it. Spread the gorgonzola on top and bake the quiche for about 40 minutes or until golden brown, the top should be firm. Let it cool for a few minutes before serving.

Spinach and Gorgonzola Quiche


Spinach and Gorgonzola Quiche


Spinach and Gorgonzola Quiche


Spinach and Gorgonzola Quiche


Spinach and Gorgonzola Quiche

Spinach Ricotta stuffed Conchiglioni on Grilled Cherry Tomatoes


The trilogy of spinach, ricotta and tomatoes is one I use a lot for my pasta dishes, be it in lasagna, ravioli or canneloni. And if I need a really quick dinner I go for conchiglioni, the pretty pasta shells. It’s so convenient to stuff these little beauties with all kinds of sauces and vegetables, a thick Bolognese or Ratatouille, mashed pumpkin or a tuna stew, they deliciously carry whatever I choose to fill them with! I also like that I can cook them in advance and just bake them with some cheese under the grill to warm them up, another easy solution for a spontaneous dinner party!

For this recipe I can skip all of the preparations that my classic lasagna requires, no Béchamel, no slow cooked red or meat sauce. I just put a bunch of cherry tomatoes under the grill until their skin starts to burst, it’s the same preparation that I used for my orecchiette recipe in July. The roasted fruits are so soft and sweet that I only need to stir in some olive oil, Balsamico vinegar, salt and pepper to turn them into an aromatic and juicy sauce. I spread the conchiglioni on top of the tomatoes in the same dish as soon as they are done, lusciously stuffed with blanched spinach and creamy ricotta and sprinkled with Parmesan. Another 3 minutes under the grill and dinner is served!




 Spinach Ricotta stuffed Conchiglioni on Grilled Cherry Tomatoes

For 3-4 people you need

conchiglioni, cooked al dente, around 25 pasta shells
spinach, the hard stems cut off, cleaned, 400g / 14 ounces (mine weighed 600g / 21 ounces before I prepared it)
ricotta 200g / 7 ounces
cherry tomatoes 500g / 1 pound
Balsamico vinegar 1 teaspoon
olive oil 2 tablespoons
nutmeg, freshly grated, to taste
salt and pepper
Parmesan, grated, around 40g / 1.5 ounces, for the topping

In a large pot, bring salted water to the boil. Blanche the spinach for 1 minute, rinse with cold water in a colander, drain and squeeze out the water with a spoon. Chop the spinach roughly, mix with the ricotta and season with salt, pepper and nutmeg to taste.

Put the cherry tomatoes in a baking dish (big enough to spread the stuffed conchiglioni on top when the tomatoes are done) and roast the fruits under the grill for 15 minutes or until their skin starts to burst, turn them once or twice. When the tomatoes are done, stir in the Balsamico vinegar and olive oil, season with salt and pepper and gently squeeze the tomatoes with a spoon.

Fill the pasta shells with the spinach ricotta stuffing, spread them on top of the tomatoes and push them gently in between the tomatoes. Sprinkle the shells with the Parmesan and some more pepper and put under the grill for around 3 minutes or until the cheese is melted and golden brown. Like with lasagna, it’s best to let the dish sit for a few minutes before serving.



Spinach Ricotta stuffed Conchiglioni on Grilled Cherry Tomatoes





Spinach, Strawberry and Goat Cheese Salad with Pink Peppercorns

Spinach, Strawberries + Goat Cheese

Green, white and red! Many of my summer dishes sing praise to the Italian flag, without any intention, but maybe my subconscious has something to do with it as I love this country so much. I was so shocked and sad for this football loving nation when they had to leave the World Cup this week (and one of their players got bitten!). I know they love this sport almost as much as their food (which means a lot!), so here’s a patriotic salad to lift up their spirits!

Crunchy baby spinach, rucola (rocket salad) mixed with a light olive oil, orange and Balsamico dressing, topped with sweet strawberries, thin slices of young goat gouda and pink peppercorns. The mild Dutch cheese, the berries and aromatic pepper  work perfectly on their own as well, cheese, fruit and a little spiciness, a scrumptious little nibble I can never reject!

For this salad for 2 I threw together a handful of baby spinach leaves and a small handful of rucola. My fruity dressing is the same one I used for my spinach and melon salad, I whisked 5 teaspoons of olive oil with 3 teaspoons of orange juice, 2 teaspoons of Balsamico vinegar and seasoned it with a little salt and black pepper. 12 strawberries cut in half and 6 slices of goat gouda (or another mild hard goat cheese) torn in pieces sprinkled on top together with a teaspoon of crushed pink peppercorns finished it off.

Spinach, Strawberries + Goat Cheese


Spinach, Strawberries + Goat Cheese


Spinach, Strawberries + Goat Cheese

Spinach and Melon Salad with Orange Mascarpone

Spinach + Melon Salad with Mascarpone

Crunchy, young spinach leaves, sweet and ripe Galia melon, creamy Mascarpone and a little orange zest becomes a delicious sweet and savory summer salad! It sounds a bit more exotic than it tastes, it’s a very fresh and harmonious combination. The idea for it was born out of another recipe which didn’t work out as I had expected. I felt like I salad made with melon and a milky flavour. At first, I mixed the melon with Buffalo mozzarella but the result wasn’t quite as pleasing as expected so I looked for another possible use for my juicy fruit. Spinach, mascarpone and orange, my second attempt was more successful and finally the 2 of us were satisfied with our salad.

We just wanted a quick and light lunch so I spread a big handful of young spinach leaves on 2 plates together with a quarter Galia melon cut into wedges. I mixed 2 tablespoons of mascarpone with a little freshly squeezed orange juice and dolloped little pieces of it on top of the salad. For the dressing I whisked 5 teaspoons of olive oil with 3 teaspoons of orange juice, 2 teaspoons of Balsamico vinegar and a little salt and pepper. I sprinkled the dressing on top of the leaves and fruit and finished it off with 1/2 a teaspoon of orange zest.

Sometimes you have to give your ideas a second try, change them a little but then you’ll be rewarded. It definitely won’t be the last time I make this salad!

Spinach + Melon Salad with Mascarpone


Spinach + Melon Salad with Mascarpone

Baked Crespelle with Spinach, Béchamel and Parmesan

Spinach Crespelle

Spinach combined with a creamy sauce, be it Béchamel, ricotta or a blue cheese sauce is a delicious filling for any kind of pasta. This combination doesn’t need a lot of additional spices besides salt, pepper and nutmeg. It’s one of those things that’s best kept simple. I love it in cannelloni or lasagna but I’m extremely fond of it in crespelle, thin Italian pancakes, wrapped around a tasty filling. You could also use a sauce Bolognese but that wouldn’t give the crespelle much space. Keep it pure and you can enjoy the eggy wrap complemented with a mild filling.

When I’m in Italy I have this meal with tomato sauce poured on top, it looks like the Italian flag, green, white and red. The man of the house asked for the green and white version, just some parmesan grated on top of the rolled crespelle before they bake in the oven for 15 minutes. They turn golden, partially crisp but the spinach and Béchamel mixture keeps it moist and juicy inside. You could also replace the spinach with chard, I do that sometimes, it’s similar to my Chard and Ricotta Lasagna.

Spinach Crespelle

Baked Crespelle with Spinach, Béchamel and Parmesan

For 4 filled crespelle you need

spinach, rinsed, without stems, 350g / 12.5 ounces
fresh parmesan, grated, 80g / 3 ounces

Cook the spinach in salted water for 1-2 minutes (the thick leaved spinach needs 2 minutes), rinse with cold water for a couple seconds and drain. Chopped roughly, season it with salt, pepper and nutmeg and set aside.


For the Sauce Béchamel

milk 600ml
butter, melted, 30g / 1 ounce
plain flour 30g / 1 ounce
bay leaf 1
a pinch of nutmeg, grated
salt and pepper

Mix the milk with the nutmeg, salt and pepper. Whisk the flour into the hot butter. Bring the milk to the boil and whisk into the roux. Continue mixing until smooth. Add the bay leaf and cook for around 5 minutes on low heat until the texture is thick and smooth. Take the bay leaf out and season with salt and pepper.


For the crespelle

milk 160ml
organic eggs 2
plain flour 130g / 4.5 ounces
salt 1/4 teaspoon
butter for frying

Mix the ingredients well and let the dough rest for 5 minutes. Heat some butter in a large pan and fry 4 thin crespelle one at a time, golden on both sides.


The filled crespelle

Set the oven to 200°C.

Lay a crespelle flat on a plate, spread with 1/4 of the spinach and 3 tablespoons of the Béchamel on top, roll into a wrap. Continue with the rest and put them next to each other in a baking dish. Pour the rest of the sauce on top and sprinkle with parmesan (keep some cheese for the baked crespelle, I like to put some fresh cheese on when they come out of the oven). Bake for 12 minutes or until golden brown. You can also switch on the grill for 1-2 minutes, that makes it partially crisp.

Spinach Crespelle

Yu-Kyong’s Bibimbap, a traditional Korean treat


A few weeks ago I met a very sweet couple from Norway, Lena and Knut, we sat opposite each other at a supper club and started talking. Days later I found out about their wonderful blog Teak Tray Weekdays where they share little treasures of their daily life in Trondheim and their traveling trips, I got peacefully lost in their stories. When Lena asked me if I would like to cook something together with them I was very happy. I liked the idea of the three of us cooking the same meal in different kitchens in different countries and with different recipes. I let them choose what we would cook and they suggested Bibimbap. They had just been to Berlin and enjoyed this Korean speciality at a restaurant so much that they wanted to cook it at home. You can find the link to Lena’s and Knut’s Bibimbap here.

At first, I wasn’t sure about my approach to this meal. I had never cooked Korean before and I usually need an experience, a memory, a story, taste, something that opens the door to a new culinary experience. I asked my oldest friend Yu-Kyong for help, we lived next to each other through our whole childhood, she has Korean roots, her father grew up in North Korea and her mother in the South. She lived in Germany all her life but her mother cooks Korean for the family and introduced her daughter to the traditional recipes, like Bibimbap.

When I asked Yu-Kyong to write down the recipe so that I could buy all the ingredients she told me that this wouldn’t work, we would have to go shopping together! We met at an Asian market and she gave me an introduction to Korean cooking. She explained the necessary spices, mixtures, spice pastes and preparations to me, all in between hundreds of boxes, tins and bottles of food, freezers stuffed with tiny crabs, octopus and fish. The scent of a different world in my nose, visually overwhelmed, I tried to keep up with her. She told me about the different flavours and qualities of sesame oil, I learnt how to cook sticky rice properly, which cutlery I have to use (a metal spoon and metal chopsticks, not wooden!) and so much more. Basically, a one hour crash course on Korean cooking, in the middle of an Asian market, typing everything more or less precisely into my phone, not to forget a single detail.


I got home with bags of vegetables, Kimchi, roasted seaweed, Obok Gochujang hot pepper paste, many colourful tins and boxes. I bought the first tofu of my life and I felt happy and finally prepared for this new cooking experience.

Here’s a quick description of Bibimbap, it’s a one pot meal, rice at the bottom and steamed vegetables mixed with a sesame oil and soy sauce dressing on top. I steamed spinach, sprouts and carrots and added strips of seaweed, Kimchi (spicy fermented cabbage), fried tofu and eggs. The spinach is glazed with the special Bibimbap Gochujang sauce which is mixed into the rice as well. I made a traditional cucumber salad on the side, mixed with sesame oil and soy sauce, sprinkled with chili powder and toasted sesame seeds.

This meal needs good preparation before you mix everything together, it’s a ceremony of pure tastes mixed with the strong flavour of good quality sesame oil and the spiciness of Gochujang. When you make your own Bibimbap you should allow some extra time to enjoy the cutting, steaming and mixing, it’s meditative. I learnt that this is not a warm meal, the rice and egg (which I fried in the end) have to be warm but the steamed vegetables can be cold.


 Vegetable Bibimbap  and Cucumber Salad

For 3-4 people you need

sticky rice, rinsed, 170g / 6 ounces
soybean sprouts, steamed for 1-2 minutes, a handful
spinach, steamed for 1-2 minutes, 250g / 9 ounces
carrot, cut into julienne, steamed for 1 minute, 1-2
tofu, cut into 0.5cm / 1/4″ slices, 200g / 7 ounces
Kimchi 6 tablespoons
spring onions, cut into thin slices, a small handfull
Korean roasted seaweed, cut into strips, 5 sheets
organic eggs 3-4
sesame seeds, toasted in a pan for a couple minutes on medium heat, 2 tablespoons
cucumber, peeled, cut in half, without the seeds and soft parts, a 15cm / 6″ piece for the cucumber salad
dried chili spice for the cucumber salad, 1/8 teaspoon
Gochujang hot pepper paste 1 tablespoon
sesame oil 6 tablespoons
soy sauce 5 tablespoons
garlic, crushed, 4 cloves

Whisk the following ingredients for the sauce used for the steamed soybean sprouts, carrots and cucumber salad

4 1/2 tablespoons of the sesame oil
3 tablespoons of the soy sauce
1 1/2 tablespoons of sugar
and 3 small crushed cloves of garlic

Whisk the following ingredients for the Bibimbap sauce (used for the steamed spinach and the rice)

1 tablespoon of the Obok Gochujang hot pepper paste
1 1/2 tablespoons of the sesame oil
2 tablespoons of the soy sauce
3/4 tablespoon of sugar
and 1 small crushed clove of garlic

Cook the rice in a pot filled with water and a pinch of salt (the water should be 2cm / 1″ above the rice) for 12 minutes, on medium heat, keeping the lid closed. If the rice is still hard and didn’t soak all the water, keep it on the heat for a couple more minutes. When it’s done, keep the rice covered and set aside.

For the salad, cut the cucumber into strips, mix with 1/3 of the dressing (not the Bibimbap sauce) and sprinkle with some sesame seeds and the dried chili spice. The cucumber salad is served as a side dish, not on top of the Bibimbap like the rest of the vegetables.

Glaze the steamed soybean sprouts with 1/3 of the dressing (not the Bibimbap sauce) and the steamed carrots with the rest of the sauce, sprinkle both with sesame seeds.

Mix the steamed spinach with 4 teaspoons of the special Bibimbap sauce (keep the rest of the sauce to mix with the rice).

Fry the tofu in a little sesame oil for 2 minutes until golden, turn gently and fry on the other side. When it’s done, set it aside.

Fry the eggs, leaving the egg yolk soft.

Put the rice in a large bowl and the spinach, carrots, sprouts, Kimchi, spring onions, tofu and seaweed on top, arrange them in a circle next to each other. Place the fried eggs in the middle and sprinkle everything with sesame seeds.

When you serve the Bibimbap at the table, you can either mix everything in the bowl together with the rest of the Bibimbap sauce or divide it between the plates and add some sauce to it (that’s how I did it).







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