Birthday week, in a double significant Birthday year.
Today Meredith continues the celebrations with a small lunch for four after her weekly chi-gong class.
She has engaged a caterer, because naturally she can’t be expected to cook and chi-gong in the same morning.
The caterer was asked to prepare an italian torte from a relatively new cookbook provided by Meredith.
She’s confident, she told the caterer, that if they stick to the instructions in the book, all will be well; there’ll be enough for four even after a hungry making chi-gong class and her friends will be delighted by the delicious dish presented to them.
(The caterer, not without a soupçon of pride, would like it to be known that there’s a small hint in the previous sentence as to the identity of said caterer–just in case any reader might consider the book for purchase*.)
Rice and Spinach Torte
Serves 4 as lunch or more as a starter
Based on Marcella Hazan’s version of a classic, this is very useful as there is no pastry.
You can cook the spinach, rice and onions well in advance, the night before even; then it turns into an assembly job and as such is therapeutic!
1 kg/21⁄4 lb spinach – washed carefully
200 g/7 oz basmati long-grain rice
1 medium onion – chopped
25 g/1 oz butter
4 tbsp olive oil
1⁄4 tsp grated nutmeg
50 g/2 oz grated Parmesan cheese
salt and pepper
4 eggs
25 g/1 oz breadcrumbs – rye or 100 per cent wholewheat
Heat the oven at 230°C/450°F/Gas Mark 8.
- Cook the spinach in the water clinging to it after washing, covered, over a gentle heat – until it has wilted completely –about 10 minutes.
- When it’s cool enough, gently squeeze as much water out of it as you can and roughly chop it.
- Cook the rice in a saucepan, in 570 ml/1 pint/21/2 cups ofwater, covered and over a low heat – it will take about 25 minutes.
- Test it for tenderness; drain and leave to cool.
- Cook the onion in the butter and oil in a large sauté pan overa medium heat until it is a lively brown.
- Add the cooled spinach and rice to the onion and cook on low heat for about 4 minutes, turning to mix and coat well with the oil and butter. Leave to cool.
- Add the nutmeg and half the cheese.
- Season this mix carefully with salt and pepper – tasting and turning as you go – the salt should just come through.
- Turn in the eggs singly.
- Butter or oil the torte tin and sprinkle half the breadcrumbs in the base.
- Now turn the mix into it and smooth over the surface.
- Mix the remaining crumbs and cheese and sprinkle them over the surface.
- Dribble olive oil over this.
- Bake in the top of the oven for 15 minutes.
- Serve tepid–with perhaps a green salad.
(*Delicious Dishes for Diabetics–to save possible confusion!)
Sonia & the torte, going, going....
What was left!
together with a restored chi-gong class and a happy caterer!
Robin Ellis 
Thanks for sharing this, my mom would definitely be crazy if i can pull this one off. Spinach is her fave! 🙂
Good luck, Mars!
Always looking for new ways with spinach – thanks!
I love the tiny soupcon that was left! It reminds me of telling my Dad with great pride that I’d got 98% in an English test…only to be asked ‘what happened to the other 2%??’ It was clearly a delicious dish & a very enjoyable lunch! Please pass my birthday wishes to the girl in question…& my congratulations to ‘the caterer’!
Happy, happy birthday! to Meredith, and Bravo! to the caterer. Now that I have pictures, I will feel confident trying this recipe.
Lovely, I have the book already and am wondering if I could adapt with one of my favorite leafy green, swiss chard? Must try it!
Might be even tastier, Donna.
Meredith here: Thanks to everyone for the birthday wishes! 🙂
Hmmm…now I wonder who that caterer could be? 😉 Happy Birthday, Meredith!
So, is it time to wish Meredith a happy “birthday year ending in zero”?
If so, cheers!
Happy Birthday Meredith!! Many many more to come!
hey Mr Caterer – do you hire out??? …….. 😉
Happy Birthday Meredith!! xxx
Too much like hard work!
It’s page 34 in the cookbook. Happy birthday, Meredith.
Luscious looking. Happy birthday to Meredith, and cheers to the caterer!
To Meredith,
A very Happy Birthday and many happy returns!!!
Do you teach chi-gong and what is it? I do Modern dance once a week!
Best wishes from Caroline
Hi Caroline,
Thanks for the birthday wishes (everyone!). It’s 60 if you want to know! 🙂
I don’t teach chi gong–but someone leads a class using our converted hayloft as the room.
(I do teach circle dancing–so love to dance too!)
Chi-gong is explained better than I can on wikipedia:
Qigong, chi kung, or chi gung (pronounced “chee-gung”, literally “life energy cultivation”) is a practice of aligning breath, movement, and awareness for exercise, healing, and meditation. With roots in Chinese medicine, martial arts, and philosophy, qigong is traditionally viewed as a practice to cultivate and balance qi (chi) or what has been translated as “intrinsic life energy”.Typically a qigong practice involves rhythmic breathing coordinated with slow stylized repetition of fluid movement, a calm mindful state, and visualization of guiding qi through the body. Qigong is now practiced throughout China and worldwide, and is considered by some to be exercise, and by others to be a type of alternative medicine or meditative practice. From a philosophical perspective qigong is believed to help develop human potential, allow access to higher realms of awareness, and awaken one’s “true nature”
Thanks for explaining! I think it’s very useful in this stressfull world!
from Caroline
Do I see Beau has sneaked into a picture again? (One of Sonia – centre RHS)
Happy birthday Meredith – I am sure you know 60 is the new 40 – at least that’s what I keep telling myself!!
Thanks! Sounds good and nutritious! I eat lots of spinach for the potassium.
Robin, I discovered you on Netflix a few months ago. Netflix has brought Poldark back and I’m watching the series again. Love it! I really enjoy the dramas that are engaging without the graphic sex.
Happy Birthday, Meredith! I just had my 60th as well!
This dish looks delicious, and I’m going to give it a try.
Isn’t it great to have your own caterer around? Does he send orders overseas?
Sounds so delicious! I will make it soon, having your book at hand. Great food for diabetics…….I’m right on the edge with pre-diabetes. I’m trying to stay w/o meds by changing diet and having a trainer at a local health club. Do you exercise, Robin? If so, what do you do and for how long a duration?
Leila I walk four times a week and do a series of exercises we call yoga for softies on other days.
A very happy birthday to you Meredith,and congratulations to the caterer,I am sure it tasted just as good as it looked judging by that smile.
You can’t fool us, Meredith–“significant birthday” must mean 40! So where are you going for this special date–Florence? 🙂
Recipe sounds great–I LOVE spinach–have a recipe somewhere from a dear Greek lady I used to know for real Greek pita–yum! Will have to add Robin’s ingredients to the shopping list for tomorrow!
Have a happy day!
Cheers & hugs!
Mmmmm – this reminds me of my Greek Yia-yia’s Spanokorizo – spinach/rice/onion dish! Happy Significant Birthday to Meredith!
Meredith does not look a day over forty! Have an amazing “new year, indeed”!
Is chi-gong similar to tai chi? I belong to the Taoist Tai Chi here in British Columbia, Canada and can’t say enough about it’s benefits to one’s overall well being. So pleased you participate in this wonderful practice. That and Robin’s fantastic cooking and sweet loving must make for one happy gal!
Namaste!
Happy birthday Meredith from another one born in 1952.
Happy Birthday to Meredith, torte looks delicious. It is our 14th Wedding anniversary and hubby’s birthday at the weekend so a good excuse to try a new recipe (not that I usually need an excuse to get in the kitchen).
Sorry this is late, have a wonderful birthday Meredith. You really look well. Hope this year gets better & better for you. Lovely to see your celebrations. Keep well & happy both of you, & may the good luck continue.
Lots of good wishes, Stan & Bev
Happy happy happy Bday Meredith!! Congratulations and have a great week and week end! Meredith: you are so beautiful and young:wow!!! Thanks for the recipe too: I never done this torte, I will improve, thank you, again!!
Happy Birthday to Meredith! This recipe looks tasty– I will try it and I think I can buy the ingredients where I live. Sad though here in England, I’ve heard that people are cutting back on fruit and vegetables.
I was going to say that Meredith looks like she is celebrating her 40th and the “caterer” is robbing the cradle!