Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  

Recipe for :

Champagne and Rhubarb Jellies

natooraThis recipe for Champagne and Rhubarb Jellies has been reproduced courtesy of Natoora -

So what is Natoora all about? Natoora is about the finest quality groceries online: fresh food delivered straight to your door.

Natoora is an online food specialist with a difference. They source the finest quality fresh food and groceries from the best markets and specialist local suppliers in the UK, France and Italy. As suppliers of some of the top restaurants in London, including such luminaries as The River Café, Theo Randall and The Greenhouse, you know you're in safe hands!

Their passion and experience for fresh, seasonal foods is second to none so you can be sure that when you buy online from Natoora, you are getting unrivalled quality and expertise in every product.

Why not find out for yourself by visiting and placing an order.

You won't find a candlemaker but all in one place you will find fresh fruit, vegetables, quality meat and fish, fine cheeses, artisan groceries and much more -

Ingredients for Spanakopita Triangles

500g Chantenay carrots, topped and tailed
30g butter
zest and juice of 1/2 orange (or try a mix of bergamot and lemon juice)
12 chopped sage leaves

How to make Spanakopita Triangles

  • Mix together the orange zest and sage leaves. You can do this in a pestle and mortar if you have one.
  • Now add the juice and mix with the butter.
  • Boil the carrots for 5 minutes. They should still be firm but tender.
  • Drain and return to the saucepan you cooked them in.
  • Add the orange butter and serve.

Serves 6

Chantenay Carrots

Bookmark and Share


Published with permission of Natoora