Lemon, lentil and spinach soup

• 1 tablespoon olive oil
• 2 garlic cloves, crushed
• 1 1/2 cups dried brown lentils
• 3 potatoes, peeled, diced
• 2 litres vegetable stock (or chicken stock)
• 1 bunch English spinach, leaves removed, washed, chopped
• 2 lemons, rind finely grated, juiced
• Turkish bread, to serve

• Step 1
  Heat oil in a large saucepan over medium heat. Add  garlic. Cook for 2 to 3 minutes, or until soft. Add lentils, potatoes and stock. Bring to the boil. Use a slotted spoon to skim any residue from surface of soup.
• Step 2
  Reduce heat to medium-low. Simmer, covered, for 25 minutes or until lentils are tender. Remove from heat. Add spinach, 1/2 cup of lemon juice, and salt and pepper. Stir until well combined. Ladle into bowls. Top with lemon rind. Serve with bread.

Spinach feta muffins

ngredients:

• 375g (2 1/2 cups) self-raising flour
• 250g (about 1/2 bunch) English spinach, trimmed, washed, dried, shredded
• 150g fetta, crumbled
• 110g (1/2 cup) chopped semi-dried tomatoes
• 2 tablespoons finely grated parmesan or vegetarian hard cheese
• 330ml (1 1/3 cups) milk
• 90g butter, melted
• 1 egg
• 1 tablespoon chopped fresh dill
• 2 tablespoons finely grated parmesan or vegetarian hard cheese, extra

Method:

1. Preheat the oven to 200 degrees Celsius and lightly grease twelve muffin pans with oil or butter.

2. Sift flour and add shredded spinach, feta, tomatoes and parmesan. Stir to combine. Whisk together milk, butter, egg and dill until combined. Add the milk mixture to the flour mixture and stir to combine.

3. Spoon mixture into the muffin tins and sprinkle with leftover parmesan. Bake for 20 minutes or until the skewer comes out clean.

Spinach and Goat's Cheese muffins

Ingredients

Makes 16 muffins

• 70g cheddar
• 40g parmesan
• 150g baby spinach
• 250ml milk
• 3 large eggs
• 70ml olive oil
• 450 flour
• 2 tsp baking powder
• 150g goat’s cheese
• Handful of sesame and pumpkin seeds

Method

1. Preheat oven to 180C.
2. Grate cheddar cheese, finely chop half of the spinach and roughly chop the other half.
3. Pour milk and olive oil into a bowl and add eggs; whisk together. Fold through the flour, baking powder, parmesan, cheddar, spinach and a pinch of salt.
4. Line two muffin tins with paper cases and half-fill with batter. Crumble the goat cheese on top and then spoon remaining batter (make sure the goat cheese is totally covered).
5. Sprinkle with seeds and bake for 20 minutes or until golden.