SPINACH CRISPS AND ARTICHOKE DIP

I don't know what to say. After coming up with a recipe, cooking it right and shooting the photos, I hit a blank wall as to what to write to begin the post. This happens a lot of times, not often, but a lot.


How strange it would be to just post a straightforward recipe. I guess what separates a recipe site from a food blog is that little personal note. This may not come easy at times but I can't post a recipe without an intro: it is like opening the front door to someone, turning your back without saying a word, expecting him to follow inside.

It is the intro that gives an insight to who I am: the food I eat, the way I cook, my personal background, the country I originate from. Some people might not be interested in this bit of small talk and just scoot straight to the recipe, and that's alright. I know I am not the most eloquent of writers (I am in fact not a writer at all) but this is my way of conversing with those who come and visit this blog. My reward is when people do join in the conversation in comment form or e-mail or as a message on the Facebook page. Thanks a lot! 

Now I've said too much while trying to tell you that I don't know what to say.

I haven't forgotten to introduce the recipe. This is just another play at a known recipe. I twisted the words in spinach and artichoke dip and re-interpreted it with a bit of deconstruction. The spinach is an adaptation of a Filipino crispy water spinach recipe. The spinach was made into tempura-like crisps and accompanied by a creamy artichoke dip. My reason for doing this is quite simple: I don't like spinach in my artichoke dip. I've added capers to the dip for additional tanginess to counteract the fried crisps. Verdict? Twice yum and moreish!

Ingredients for the artichoke dip:

1 c. creme fraiche

1/2 c. marinated artichokes, chopped

1 tbsp. capers, chopped

3/4 c. grated mature cheddar cheese

1/2 tsp. garlic powder

1/4 tsp. ground black pepper

1 tsp. sugar

1/2 tsp. salt

Method:

Blend all of the ingredients together. 

Transfer to a shallow baking dish. You can also use several dishes. 

Broil for 5-10 minutes or until the top is browned and the dip is warmed.

Ingredients for the spinach crisps:

75 gms. of washed and spun spinach leaves

1 c. ice cold water
1 egg
1 c. plain flour
1/4 c. corn flour
cooking oil for frying

Make sure the spinach leaves are clean and dry, preferably spun in a salad spinner. 

Whisk the iced water and egg together. 

Mix in the corn flour until evenly dispersed into the water. 

Add in the flour and gently blend in until incorporated but not smooth. 

Heat up the cooking oil for shallow frying. 

Dip the spinach leaves, one at a time in the batter. 

When the oil is hot, add in a few pieces of spinach one at a time, making sure they don't stick to each other. 

Fry each side for 1 minute. This fries almost instantly. Drain well on a baking rack. 

Serve with the dip.


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