Meat Free Mondays

Last Thursday I went for dinner at a very old friend’s house with a gang of school friends. Emerald is a truly fab cook, and you might have seen the moliterno truffled cheese on my instagram…

But she also created the most delicious dip to have with tortillas as a starter, which I recreated for a light Monday night supper.

All you need for this meat free Monday delight is:

  • 1 tin of artichoke hearts
  • 100g bag of spinach
  • 1 small onion
  • 1 clove of garlic
  • a dessertspoon of Philadelphia
  • a dessertspoon of creme fraiche 
  • parmesan

The portions above will serve two. Begin by finely chopping your onion and sweating it in some olive oil. Add your garlic clove and let that cook a bit. Open the tin of artichokes and drain them, before chopping them up roughly and adding to the pan with the spinach.

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Once the spinach has wilted add the creme fraiche and philly and give it a stir with a grind of black pepper.

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Then if serving as a dip, put into a nice ramekin and grate over parmesan cheese and serve with tortillas.

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But seeing as this was my supper, I decided to beef it up a bit by whacking the delicious mix onto a piece of Vogel soya and linseed bread, topped it with parmesan cheese, and for a little decadence added a drizzle of truffle oil. YummaNumma, meat free and easy as pie.

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