Spinach cornbread bake

In Greece, many years ago, I had a delicious cornbread "cake" with feta and mint.  I have never reproduced it successfully, and this was not an attempt at it.  BUT, it did give me the building blocks to start thinking about what to do with shed loads of spinach and a gluten free bake - and I came up with this.

I don't measure things, so this is all guess work

So...

Shed loads of spinach (half a kilo)
garlic (3 cloves, crushed)
nutmeg (not much, just a hint, grated fresh)
oregano (fresh, chopped, a small handful)
cornmeal/ polenta (200g ish)
Baking powder (1 tbsp)
olive oil (a splash)
2 eggs (separated)
milk (about 1/2 a pint)
feta cheese (most of a packet)
salt and pepper
butter

Shred the spinach and allow to wilt gently with some garlic.
Make a batter with the cornmeal, baking powder, egg yolks and milk.  Whip the egg whites to soft peak stage.  Fold into the cornmeal batter.  Fold in cooked spinach and crumbled feta cheese - season.
Bake, in buttered dish, for about 30-40 minutes.

We had it with tiny roast potatoes and a tomato salad.

Tortilla, pepperonata, butter bean casserole and red cabbage slaw

End of the week for the veg box, some red peppers, so an interesting mix for tea.

Tortillas:

Maize meal
Warm water

Mix to a paste - squish into tortillas in specialist tortilla squisher - between sheets of cling film.  Or, in less gadget driven households - roll out, between cling film so that it doesn't stick to the surface - with a rolling pin.

Fry in a little olive oil and butter.  Keep warm in the oven.

Pepperonata:

1 red onion diced
Olive oil
2 red peppers
2 cloves crushed garlic
Tomato puree
water
Chili flakes
salt

Sweat onion in olive oil, add chopped peppers, garlic and tomato puree.  Add a little water so that it stays juicy.  Add chili flakes and salt.  Cover and simmer gently for about 45 minutes.

Butter bean casserole

Half a red onion, diced
Olive oil
Drained tin of chick peas
Splosh of white wine
Grated rind of half a lemon
Dried rosemary
Black pepper
Crushed garlic

Stick everything into cast iron casserole and simmer gently.  Ours went a little dry, should have checked that there was enough liquid and added a little water.  Delish though.

Red cabbage slaw

1/2 red cabbage
1 small red onion
3 carrots
Squeeze of lemon juice
1 tsp mustard
fennel seeds
3 tbsp natural yogurt
black pepper
salt

Grate, mix - taste, adjust seasoning.

Stick everything on the table and let the free for all commence.