{"id":16565,"date":"2026-01-29T12:23:44","date_gmt":"2026-01-29T11:23:44","guid":{"rendered":"http:\/\/wenvoe.org.uk\/?p=16565"},"modified":"2026-01-29T12:23:44","modified_gmt":"2026-01-29T11:23:44","slug":"spinach-spaghetti-and-red-velvet-brownies","status":"publish","type":"post","link":"http:\/\/wenvoe.org.uk\/?p=16565","title":{"rendered":"Spinach Spaghetti and Red Velvet Brownies"},"content":{"rendered":"

\"\"<\/a><\/p>\n

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Some recipes to get you through the tail end of winter and of course Valentine\u2019s day<\/p>\n

\n
\n

Tuna, Olive and Spinach Spaghetti
\n<\/strong><\/span><\/span><\/p>\n

\n

Ingredients <\/strong><\/p>\n

240g wholemeal spaghetti
\n1 tsp olive oil
\n1 red onion
\n2 x 110g cans tuna in olive oil, drained
\n50g black olives
\n1 lemon
\n160g baby spinach
\n1tbsp chopped dill
\n1 tbsp chopped parsley<\/p>\n

Method<\/strong><\/p>\n

1. Bring a large pan of salted water to the boil. Add the spaghetti, lower the heat to medium and cook for 10 mins, until al dente.
\n2. Meanwhile, heat the oil in a large, lidded frying pan over a medium heat. Cook the onion until softened; about 5-6 mins. Then, flake in the tuna and add in the olives, lemon zest, juice and spinach. Stir together and cover, then leave to cook for 3 mins. Turn off the heat, leaving it covered for 5 mins, until the spinach has wilted
\n3. Drain the pasta, reserving 150ml of the cooking water. Add the pasta to the tuna mixture and toss together, adding a good splash of the reserved water. Add most of the herbs, toss together and season with black pepper. Divide between bowls, and top with the remaining herbs.<\/p>\n

\n
\n

Red Velvet Brownies<\/strong><\/span><\/span><\/p>\n

\n

Ingredients, <\/strong>For the soup <\/strong><\/p>\n

For the brownies:
\n200g dark chocolate
\n135g milk chocolate
\n185g slightly salted butter, diced
\n275g soft light brown sugar
\n3 eggs
\n2tsp red food colouring (amount will depend on the brand you use)
\n85g plain flour
\n40g cocoa powder<\/p>\n

\nFor the frosting:
\n150g soft cheese
\n1tsp vanilla bean paste or flavouring
\n50g icing sugar
\n50g butter, softened<\/p>\n

Method<\/strong><\/p>\n

1. Heat an oven to gas 4, 180\u00b0C, fan 160\u00b0C and line a square brownie tray or baking tin with non-stick parchment.
\n2. Roughly chop the dark and milk chocolate and set aside 150g for the topping. Put the rest in a small pan with the butter and sugar then heatuntil melted, stirring occasionally.
\n3. Once the chocolate is melted, remove to a mixing bowl and cool slightly. Clean out the pan and use it to melt the rest of the chocolate then set aside.
\n4. Stir the eggs, one by one, into the melted chocolate in the mixing bowl then add the red food colouring until the mixture is a deep red colour.
\n5. Sieve over the flour and cocoa powder, fold to combine and pour into the prepared tin.
\n6. Pour the melted chocolate from the pan onto the surface of the brownie in four evenly spaced lines and use a toothpick to create a ripple effect.
\n7. Bake on the middle shelf for 25 mins, adding a few minutes more if you prefer firmer brownies. Cool in the tin for about 10 mins then remove and cool on a wire rack.
\n8. Beat the soft cheese, vanilla, icing sugar and butter until light and fluffy. Once the brownies are cool, trim off the edges and cut into nine even squares. Spread with the icing using a palette knife, keep chilled once iced.<\/p>\n

Tip:<\/strong> To make these extra special, use a heart cutter to stamp out hearts from pink or red royal icing and stick one in the middle of each iced brownie<\/p>\n

\n

 <\/p>\n

\n
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 <\/p>\n","protected":false},"excerpt":{"rendered":"

Some recipes to get you through the tail end of winter and of course Valentine\u2019s day Tuna, Olive and Spinach Spaghetti Ingredients 240g wholemeal spaghetti 1 tsp olive oil 1 red onion 2 x 110g cans tuna in olive oil, drained 50g black olives 1 lemon 160g baby spinach 1tbsp chopped dill 1 tbsp chopped parsley Method 1. Bring a […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[416,430],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6cWjO-4jb","jetpack-related-posts":[{"id":7722,"url":"http:\/\/wenvoe.org.uk\/?p=7722","url_meta":{"origin":16565,"position":0},"title":"Tomato and Pesto Spaghetti","author":"Alan Williams","date":"6th June 2020","format":false,"excerpt":"MR GREEDY\u2019S KITCHEN - JUNE Tomato and Pesto Spaghetti 1tbsp. garlic olive oil 330g pack cherry tomatoes, halved 4 large garlic cloves, finely chopped 1\/2 tsp. crushed chillies, plus extra to serve (optional) 1 lemon, zested and juiced 350g dried linguine 3\/4 x 190g spinach and ricotta pesto (or green\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":13997,"url":"http:\/\/wenvoe.org.uk\/?p=13997","url_meta":{"origin":16565,"position":1},"title":"Cod Loin with Bacon Crumble Topping: Spaghetti with Leeks, Gorgonzola and Walnuts","author":"Alan Williams","date":"14th February 2024","format":false,"excerpt":"Cod Loin with Bacon Crumble Topping 50g butter, room temperature 1 tbsp coarsely chopped tarragon leaves 4 rashers streaky bacon, chopped small 25g fresh white breadcrumbs 4 plump cod loins 1 tbsp flour, seasoned with salt and fresh black pepper 1 - 2 tbsp olive oil Fresh tender stem broccoli\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4625,"url":"http:\/\/wenvoe.org.uk\/?p=4625","url_meta":{"origin":16565,"position":2},"title":"Squash and Pasta","author":"Alan Williams","date":"26th May 2018","format":false,"excerpt":"Roast Squash with Moroccan Spices ! butternut squash, about 1kg 8 small shallots 1 tbsp. harissa 3 tbsp. garlic olive oil + extra for drizzling 450g can of butter beans, rinsed and drained 100g baby spinach leaves 1 rounded tsp clear honey To serve: Couscous flecked with chopped coriander, lemon\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":13448,"url":"http:\/\/wenvoe.org.uk\/?p=13448","url_meta":{"origin":16565,"position":3},"title":"Mushroom & Leek Spaghetti & Vanilla Apple Sponge","author":"Alan Williams","date":"10th August 2023","format":false,"excerpt":"Mushroom & Leek Spaghetti 2 tbsp olive oil 350g leeks, sliced 380g mushrooms, sliced 2 garlic cloves, crushed 1\/2 tsp dried oregano 50g, crusty white bloomer, blitzed into breadcrumbs 300g spaghetti 1\/2 lemon, zested and juiced 10g fresh basil roughly chopped Heat 1 tbsp oil in a large frying pan\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4490,"url":"http:\/\/wenvoe.org.uk\/?p=4490","url_meta":{"origin":16565,"position":4},"title":"Fish Recipes","author":"Alan Williams","date":"28th April 2018","format":false,"excerpt":"\u00a0 White Fish with Sweet and Sour Peppers 1 tbsp olive oil 3 mixed peppers, deseeded and finely sliced 1 fennel bulb, finely sliced 2 large garlic cloves, finely sliced 50ml white wine vinegar zest and juice of 1 large orange handful of chopped parsley + extra to serve 400g\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":15380,"url":"http:\/\/wenvoe.org.uk\/?p=15380","url_meta":{"origin":16565,"position":5},"title":"Lamb Pasta Melt & Mini Egg Cheesecake","author":"Alan Williams","date":"9th April 2025","format":false,"excerpt":"Celebrate Easter with lamb in a different but very easy way\u2026\u2026. 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