spinach leaves – Foodaware

November 1, 2026

Warm Smoked Salmon with Spinach Dressing

Ingredients

8 slices smoked salmon
Mixed lettuce leaves, shredded

Dressing

50g (2 oz) fresh spinach leaves
100ml (4 oz) sunflower oil
1½ tablesp. balsamic vinegar
½ tsp. fresh lemon juice
Salt and black pepper

To Cook

Make equal-sized mounds of lettuce on four starter plate. Drape two smoked salmon slices over each mound. Blend or liquidise together the spinach, oil, vinegar and lemon juice. Season with salt and black pepper.

Warm each plate of smoked salmon in the hot oven for a minute. Pour dressing over and around the salmon mounds and serve.

Gerry Galvin
Drimcong House Restaurant,
Moycullen, Co. Galway

http://www.bordbia.ie/consumer/recipes/Pages/WarmSmokedSalmonwithSpinachDressing.aspx

September 30, 2026

Rory O’Connell’s Summer spinach with garlic, chilli and lemon with thanks to Rachel Allen

Directions

Wash the destalked spinach in several changes of cold water, then allow it to drain in order to remove as much of the water as possible.

Place a wide, low-sided, heavy saucepan or frying pan on the heat and add the olive oil. Immediately add the peeled thinly sliced garlic, and cook gently until the olive oil gets hot and the garlic colours slightly. Add the crushed dried chilli or the chilli flakes, whichever you are using, and cook for a few seconds – the garlic should now be golden.

Increase the heat and add the drained spinach, being careful because it will hiss and spit a bit. Cook the spinach, turning it constantly, then season with a little salt and freshly ground black pepper.

Add the lemon juice and zest, and stir them in. Pull the pan off the heat and taste. Correct the seasoning and serve the spinach immediately in a hot dish. The spinach can also be removed from the pan when it is cooked, spread out flat to cool, and served later at room temperature.

Garlic Recipes:

August 6, 2026

Wild Mushroom & Spinach Lasagne By Rozanne Stevens

Ready Time 55 mins. Serves 8

Ingredients

1 box lasagne sheets
500g baby spinach leaves
Light olive oil
500g selection of wild mushrooms
1 onion, finely diced
2 cloves garlic, crushed
2 sprigs thyme
200g Avonmore Grated White Cheddar
Salt and pepper
Fresh nutmeg

Bechamel sauce:

80g butter
80g plain flour
1 litre Avonmore Milk
Salt and pepper
Fresh nutmeg

Directions

Clean the mushrooms by wiping with a damp cloth and slice up. Heat the oil till very hot and fry the mushrooms in batches till golden. Set aside.
Heat a little more oil and gently fry the onion, garlic and thyme till soft.
Wilt down the spinach by adding a handful at a time to the hot pan and stirring it in. The heat will wilt down the leaves, just be patient.
Remove the thyme twigs. Mix with the cooked mushrooms, season with salt, pepper and nutmeg.
To make the white sauce, melt the butter in a pot. Stir in the flour and cook out for a minute. Gradually add the milk and whisk to remove any lumps. Boil for 2 minutes. Season with salt, pepper and nutmeg.
Grease a lasagne dish. Pour in enough white sauce to cover the bottom of the dish. Place down a pasta layer. Spoon over half the spinach and mushrooms. Repeat, finishing with a layer of pasta.
Cover the top layer very well with white sauce. Sprinkle over the cheese.
Bake at 200°C for 30 to 40 minutes until golden and bubbling.

http://cookwithavonmore.ie/recipe/wild-mushroom-spinach-lasagne/

August 19, 2025

Rory O’Connell’s Summer spinach with garlic, chilli and lemon with thanks to Rachel Allen

Directions

Wash the destalked spinach in several changes of cold water, then allow it to drain in order to remove as much of the water as possible.

Garlic Recipes:

May 2, 2022

Wild Mushroom & Spinach Lasagne By Rozanne Stevens

Ready Time 55 mins. Serves 8

Ingredients

1 box lasagne sheets
500g baby spinach leaves
Light olive oil
500g selection of wild mushrooms
1 onion, finely diced
2 cloves garlic, crushed
2 sprigs thyme
200g Avonmore Grated White Cheddar
Salt and pepper
Fresh nutmeg

Bechamel sauce:

80g butter
80g plain flour
1 litre Avonmore Milk
Salt and pepper
Fresh nutmeg

Directions

Clean the mushrooms by wiping with a damp cloth and slice up. Heat the oil till very hot and fry the mushrooms in batches till golden. Set aside.
Heat a little more oil and gently fry the onion, garlic and thyme till soft.
Wilt down the spinach by adding a handful at a time to the hot pan and stirring it in. The heat will wilt down the leaves, just be patient.
Remove the thyme twigs. Mix with the cooked mushrooms, season with salt, pepper and nutmeg.
To make the white sauce, melt the butter in a pot. Stir in the flour and cook out for a minute. Gradually add the milk and whisk to remove any lumps. Boil for 2 minutes. Season with salt, pepper and nutmeg.
Grease a lasagne dish. Pour in enough white sauce to cover the bottom of the dish. Place down a pasta layer. Spoon over half the spinach and mushrooms. Repeat, finishing with a layer of pasta.
Cover the top layer very well with white sauce. Sprinkle over the cheese.
Bake at 200°C for 30 to 40 minutes until golden and bubbling.

http://cookwithavonmore.ie/recipe/wild-mushroom-spinach-lasagne/

June 29, 2021