Do you prefer stocking vegetables rather than taking the hassle of going shopping every day? Well, storing leafy greens can ...

According to Metzelaar, blanching times depend on the type of vegetable. “Delicate greens, like spinach, might only need one to two minutes while denser ones, like carrots or broccoli, take three to ...

Blanch the spinach in hot water for three minutes or until wilted. Drain into a colander and run cold water over it until cool. In a food processor or blender, blend to a smooth paste and set aside.

Other ingredients include blanched spinach, mascarpone, tiny flecks of red chilli, goat's cheese and a squeeze of lemon juice. In this recipe, incidentally, the tomatoes are peeled: their skin ...

Ingredients: 150 gms mixed vegetables (carrots, beans and peas) 150 gms blanched spinach chopped 10 gms ginger chopped 3 gms chilli chopped 30 gms onion chopped 2 gms cumin powder 2 gms white pepper ...