Spinach En Croute, with Tomato Sauce; the countdown begins…

Spinach en CrouteSpinach_tomato

Six more days.

Only six days!

Our deadline in creeping up.

Our deadline is in an all-out gallop!

It was cold this weekend, so, rather than being in the cellar having fun with the plumbing, we did some little, finishing, stuff.

Like the trim on the  kitchen ceiling:

All of the kitchen tiles that have to be cut to fit, like under the window:

Lights in the bathroom are nice… as is a ceiling (work in progress):

The lights are over the sink, also nice in a bathroom:

The ladder won't be staying…. But note: toilet with tank!
And look:  The sink actually has counter space!  I'm so excited…

Yeah, still a few things to be done….
But, the wiring is done… for the parts of the house we'll be using:

Did someone say mon mari wasn't an incurable romantic?

Those are 2, I said TWO, brand new saw horses mon mari bought for me this morning!

To put my cook top on….

Until he gets a free moment to build the cabinets….

Isn't he sweet….

If you're looking for something special for your sweetie this weekend….

Spinach en Croute

Spinach en Croute, with Tomato Sauce First Course for 2

1 – 2 sheets of puff pastry, you'll need  8" (20cm) inches squares.
     If they are not big enough you can roll them out a bit
7oz (200gr) frozen spinach
4oz (125gr) ricotta cheese )
1 egg

Thaw spinach and squeeze dry. In a medium bowl lightly beat the egg. Remove 1 tbs of beaten egg to a small bowl or measuring cup. Add spinach and ricotta to bowl and mix well. Prepare pastry if necessary (roll, cut, whatever to get the size you need). Mound half of the spinach mixture into the center of each pastry sheet. Bring corners together over top and press together, making a little parcel. You want to seal the corners or tips but not all the seams, so that it can expand. Brush the top with the little bit of beaten egg you reserved. Put the parcels on a baking sheet and bake at 400F (200C) for 15 – 20 minutes, until the pastry is golden brown. Remove and serve with the tomato sauce on the side.

Spinach en Croute with Tomato

Tomato Sauce

15oz (450gr) whole tomatoes
2 shallots
1 clove garlic
1 tbs olive oil
1 tsp basil
1 tsp sugar
1 tbs red wine

Finely chop shallots and garlic. Heat oil in a small sauce pan over medium heat. Add shallots and garlic and sauté until tender, about 5 minutes. Drain the tomatoes, reserving juice for another use. Roughly chop the tomatoes and add, with juices from chopping, along with the rest of the ingredients. Reduce heat, cover and simmer for 10 minutes. Purée (either with a blender or immersion blender) and serve on the side.

Back to work for me… Today's fun job?  Stripping moldy wallpaper and cleaning 20 years of grease and soot from the tile grout in what will be the laundry room… so we can hook up the washer as soon as mon mari finishes the plumbing which will be right after…

10 thoughts on “Spinach En Croute, with Tomato Sauce; the countdown begins…”

  1. ugh, 6 days to . . . ?you have to be out of Valad’s?? or Valentines day. . .
    Well, whatever it does look like things are moving to the positive!!
    Love the kitchen ceiling!! Saw horses for the cook top, wow. A guys got to be creative to keep the cook happy.
    Katie, for you both, it will happen!

  2. You are making serious progress there — I can only imagine the rejoicing when you actually have a kitchen! meanwhile, you keep turning out beautiful dishes, and I don’t know how you do it.

  3. Awesome progress and impressed you can still turn out these impressive dishes. I think I would be in a corner rocking back and forth.

  4. It is starting to look like a home!
    Lovely romantic little pouches of deliciousness – a nice thank you for the man who gives you saw-horses!

  5. What wonderful progress you’re making! Love the lights in the bathroom. It took a while before I understood what those horses were… didn’t know the word, but I do understand now (I think).
    Do you have to move out of Vlad’s house in 6 days?

  6. Tanna, we move on Sunday… we think….
    Thanks, Talita!
    Lydia, I’m going to rejoice when I have any kitchen at all!
    Meredith, slowly….
    Jeff, how do you know I’m not?
    Thanks, henhousepottery… Love the name!
    Natashya, there is definitely hope on the horizon
    Lien, I forget what the British call them, would probably be more familiar… Yea, out of Vlad’s!!!!
    Aw, thanks Joey!

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