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May 24, 2012 at 1:49 pm
[…] Written by lee on May 24, 2012. Posted in Breakfast, Recipe Book (see video here) […]
August 1, 2012 at 9:56 am
This looks really interesting! I have a lot of questions: What does it taste like? What kind of texture is it, is it really like bread? Can it be eaten fresh out of the oven or does it need to be frozen first to stop it falling apart? Does fresh spinach work- if so how much might I need (I can’t find organic frozen spinach so would prefer to use fresh organic stuff if possible)? If I were to use fresh should I wilt it in the frypan first? Do silverbeet or kale work too? Hope you don’t mind answering these Qs as I am very intrigued by this recipe!
August 3, 2012 at 11:33 am
It tastes good. The egg holds it together frozen spinach works the best you can eat it from the oven but freezing it and then toasting it is a better result.
May 9, 2015 at 12:20 pm
What size packets of spinach is this? What weight of spinach? I live in the US so not sure what a typical size is.
May 9, 2015 at 1:02 pm
No problem at all they are 250gms
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RT @FoodMattersFilm: Oven-Baked Peach And Berry Pancake https://t.co/1kpXhVnYaU by @LeeSupercharged #foodmatters #FMrecipe https://t.co/par…
Made on the fly on a writing break. Introducing my maca lassi. Coconut yoghurt, maca, pea… https://t.co/YERvi32Bnw
Why do you always use binoculars?. It helps me see things closer. Even if they're not far away.… https://t.co/qJept1fnI9
@SethAbramson loved your piece on metamodernism in @HuffingtonPost
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