The Mezzanine

I made this once years ago (and did it all 'by finger' as I had no piping equip!). As I recall I had the same issues with the spinach taking ages to cool down. I think in the end I ran cold water over it and that fixed things.

I concluded that it was much easier to buy it, I'm afraid. :-)

One recipe that I still make every now and then is Broccoli Pasta Sauce. Yum! Made with broccoli florets mashed up with saffron, toasted pine nuts and raisins with cracked black pepper. Sort of the vege version of Spag Bolognaise.