Tag Archives: Feta

RECIPE: Stuffed Antipasti Courgette Swirls in a Fruity Tomato Sauce with Marinated Feta (reblog)

IMG_4920As promised on Friday, I’m sharing the recipes to make the food I had with you this week! These absolutely beautiful and delicious courgette swirls are up first. I’m not going to lie to you, this dish is pretty labour intensive. It’s delicious, sure, but I for one probably shouldn’t have spent about 2 hours in the kitchen  to make this (with way too much coursework being due in way too soon and all) AND absolutely worth it!

IMG_4864The recipe itself is very simple, it’s just you know, a lot of work. I got a little fed up with chargrilling courgette slices after about 5 minutes (I’m a little impatient), so I thought I’d just do it with raw slices, but then I tried a stuffed chargrilled courgette swirl and oh my word was it tasty! It’s still delicious, when they’re not chargrilled, so if you’re a bit lazy like me, or if time simply doesn’t allow, just mix and match, chargrill some of your slices and leave others raw (they’ll get cooked in the oven anyway). Or leave all them raw to start with, it tastes good either way, it just won’t have that smoky flavour as much.

RECIPE: Stuffed Antipasti Courgette Swirls in a Fruity Tomato Sauce with Marinated Feta

IMG_4870♧ Marinate 1 package of feta by crumbling it up with a fork and mixing it with good quality olive oil1 crushed clove of garlicpepperdried thyme and dried oregano. Just do it quantities by feeling, since this depends purely on your taste. It tastes best, if you let this sit in your fridge overnight, but it’ll still be tasty if you do it just before and let the magic happen in the fridge, whilst you get on with the rest of the dish. You probably won’t need all of it to for this dish, but it’s really handy to have in the fridge (there’ll be a couple more recipes over the next couple of days giving you ideas how you can use it!)

♧ Cut off the end bits and use a vegetable peeler to cut 3 courgettes into slices (quite thick considering it’s done with a vegetable peeler, but thinner than you could with a knife.) I don’t use the very first one, because it’s just courgette skin, but then I go until it doesn’t really work anymore and repeat this procedure on each side. Keep the middle bit.

♧ In a bowl, mix your courgette slices with about a tablespoon of olive oilsalt, and pepper.

♧ Heat a griddle pan, and griddle all your courgette slices. If this gets too tedious for you, see above!

♧ Whilst this is happening (told you it’d take a while), get cracking with your filling. Mix about 1/2 pack of cream cheese with 2 heaped tablespoons of sweet corn1 crushed clove of garlicdried oregano, salt, pepper, and some curry powder. Taste to see if you like it and adjust accordingly.

♧ Then (the courgettes are probably still going, if not, just set them aside to cool), make a really simple tomato sauce: Fry 1 chopped up red onion in a little olive oil until softened. Whilst this is happening, chop up the middle bits of your courgettes, then add them to the pan. Once they’ve gotten a little colour, add 1 tin of chopped tomatoes. Play around with the flavour, i.e. maybe add a little balsamic vinegar, maybe some thyme, salt, pepper, curry powder, whatever you fancy! 

♧ Preheat your oven to 200° C

♧ Once all your components are ready, get layering! In a fairly small casserole start by covering the base with about half the tomato sauce. Then (if you have kids this is where it’s fun to get them involved) smear a little cream cheese on each courgette slice and roll it up! I find this easiest if I just put a little on half the slice, fold it over and then roll, but it’s up to your preference really.

♧ Cover with the remainder of the tomato sauce, followed by some of the marinated feta.

♧ Put the casserole and 1 half baked ciabatta in the oven until the feta cheese has reached desired consistency and the bread has a lovely golden brown colour.

Enjoy!

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Things to Try Thursday: Leeks

As my fridge is still pretty packed with leeks, I’ve decided to do a Things to Try Thursday just for leeks. Because I’m cool and that.
There won’t be any sweet recipes, so instead of organising them by sweet or savoury, I organised them by which food blog I found the recipes on”

Serious Eats
- Sweet Potato Leek Soup
- Polenta with a Leek and Mushroom Ragu
- Leek Fritters (because we love fritters!)

Closet Cooking
- Mushroom and Leek Wild Rice Salad
- Wild Leek Pesto Pasta
- Fiddlehead and Leek Tart covered in melted Gruyere (mmmh)

Our Kitchen
- Leeks Vinaigrette and Roasted Potatoes with Herb Oil

Dana Treat
- Pizza with Silky Leeks, Smoked Mozzarella and Eggs

Delicious Days
- Risotto with Leeks and Winter Squash

Smitten Kitchen
- Leek and Mushroom Quiche
- Leek Bread Pudding

Food 52
- Leek, Lemon and Feta Quiche 
- Leek Tart with Ricotta and Pea Purree 
- Layered Mushroom and Leek Paté

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Things to Try Thursday, 10th of November

SWEET

1) I’m not entirely sure what this is, I highly advise you to have a look though, because it looks delicious! “Blackberry Smacks” 

2) I always love these little elegant things you can make without much hussle for when you have people around, this one looks amazingly delicious whilst incredibly simple: Simple Cranberry Apple Tarts 

SAVOURY

1) Always have to appreciate a good looking dip: Roasted Pepper, Almond and Coriander Dip

2) This one sounds like it’d be good to take in for lunch or as a side etc: Bulgur Salad with Cranberries

3) As soon as someone combines something creamy with a fresh salsa, I’m in: Spinach and Ricotta Dumplings with Tomato Salsa

4) Mmmmmmmmmmhhhhhh Chive-Cheese Biscuits with Avocado Butter  

5) Healthy, Pretty AND Elegant…. Miniature Napoleons with Aubergine Creme

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Quinoa Salad with Feta Cheese and Avocado

Last week I wrote about how much I liked the sound of the M&S Quinoa Salad with Feta and Avocado. I had actually written down everything it said on the ingredients list, but (surprise surprise) I lost it, so what I made today was slightly different to the M&S salad, but I liked it nevertheless.
One of the main differences is, that I had a chili-coriander dressing rather than a mint* one, and since I’m not the biggest fan of mint, I think it was for the better.

I am very pleased with the result and will definitely make it again. Here is the recipe:

1) Rinse 1 cup of Quinoa with lots of hot water

2) Heat 3 cups of good quality vegetable stock in a saucepan and mix it with 1 tablespoon of honey and 1 tablespoon of olive oil

3) Mix in the Quinoa and let it simmer for 20mins (Stir it every now and again)

4) Meanwhile, chop up some coriander (the more the better… and here you can’t use the thyme excuse! Coriander is not nearly as annoying to pick as thyme!) and 1 red chili

5) Put the coriander and the chili into a salad bowl, grate in the zest of 1 lemon (please do check that you can use the zest!) and squeeze in the juice of half that lemon

6) Mix with 3-4 heaped tablespoons of yoghurt and spice with some curry powder, salt, peppercayenne pepper and if your chili isn’t that spicy (like mine) some Tabasco.

7) If you’re happy with the dressing, put in 1 tin of chickpeas, 1/2 a jar of marinated Feta Cheese, 2 chopped up Avocados3 tablespoons of sunflower seeds  and 1/4 of a peeled cucumber, that you cut into little cubes.

8) When the 20 mins for the quinoa are over, take it off the heat and get rid off any excess liquid

9) Let it cool for a couple of minutes before you mix it with all the other things in the salad bowl

Voilà another delicious salad that’s actually good for you and that keeps you fuller for longer. Enjoy!

Love,
Johanna

*in case you’re a cool kid and also call cool things mint: In this case I mean the original meaning, the herby one :)

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Things to Try Thursday (11 August)

SWEET

1) Even thought it doesn’t necessarily seem that way, it still is summer, and how much more summery than Blueberry Lemonade can it get?

2) I know at least one person, that would/will really appreciate these, but to be honest, I think most people would, because there’s nothing to dislike about the idea of Brownie Crisps and Icecream Sandwiches

3)This one just sounds and looks so incredibly light and fresh and summery and it’s got rose extract in, which makes it sound romantic too: Pink Grapefruit and Rose Cake

4) No words needed: Blueberry and Strawberry Clafoutis

SAVOURY

1) This one sounds like it could make for a nice and easy lunch: Pea, Basil and Feta Cheese Frittata

2) As mentioned a couple of times, I love butternut squash and this Butternut Squash, Feta Cheese and Rosemary Quiche just sounds too tempting to resist.

3) I’m always looking for ways to use quinoa, since it’s so healthy and keeps you full for quite a while. Quinoa combined with courgettes? Sounds good to me: Quinoa Courgette Cakes

4) BBQing as a vegetarian can become a little bit boring, especially when it’s always the old marinated feta and roasted veg (did I mention that I’m not the biggest fan of vegetables), so Aubergine Veggie Burgers sound like a good alternative to me!

5) This recipe actually includes a sweet and a savoury part, but if I actually get to try one, it will probably be the savoury one: Japaleno-Cheese Soft Pretzels (the other one included in this recipe is apple pie soft pretzels, so if you’re more of a sweet person, you should still have a look!)

6) Mushrooms, Pasta, simple, delicious, try: Wild Mushroom Pasta 

7) This one is not exactly revolutionary, I’ve had it many times, but I haven’t actually made it yet (…and the vinaigrette in this one sounds very delicious): Greek Salad

8) I haven’t exactly figured out what this one is, but it looks like it’s some sort of flatbread and even more important it’s topped with some marinated and grilled courgettes. Most of all, whatever it is, it looks like something I’d enjoy, it’s called: Piadine with Grilled Courgettes

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RECIPE: Caramelized Red Onion and Mushroom Tart

Today for lunch I made one of my favourites: Caramelized Red Onion and Mushroom Tart. To be honest most things that I make have some sort of caramelized red onion in them, but this one has to be the nicest. It’s also really easy to make and doesn’t take long at all.
The inspiration for this recipe is from closetcooking.com (probably the most amazing food blog). Here’s my interpretation:

1) Cut 1 (or 2 if you like) red onions in fine cubes

2) Wash and finely slice 1 package of mushrooms

3) Heat up a heaped teaspoon of salted butter and mix in a little bit of olive oil

4) Add the red onions and add a lot of sugar (don’t be stingy: just be honest to yourself, when has sugar ever made anything worse??). If you wish you can also crush in a clove of garlic.

5) When it’s lovely and caramelized, add the mushrooms and let it cook until all the water from the mushrooms has evaporated.

6) Whilst it’s cooking, add as much fresh thyme as you can possibly be bothered to pick from the sticky bits (the more the better, but you don’t have to go mental : ) )

7)  When the frying pan looks like it could do with some liquid, add a good sip of sherry.

8) Again, wait until the sherry is evaporated. At this stage you can also add salt and pepper and all sorts of other spices you fancy at the moment (curry, cayenne pepper, more sugar…)

9) Whilst the mushrooms and onions are bubbling away, get 1 package of feta ready. To do this, put the feta in a bowl and crumble it with a fork, then add some honey and freshly ground black pepper and mix.

10) Roll out the puff pastry

11) Spread the mushroom and red onion mix on it

12) Top with the honey-pepper-feta mixture

13) Put it in the oven for however long it takes to bake the pastry and the cheese to become lovely and golden (around 15-20mins).

14) ENJOY :)

I’m sorry about the lack of photos… I took some, but they look terrible. If you want to see what it looks like, check out the link to closetcooking!

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