Category: Lunch

Sweet potato, spinach & feta tortilla

Source: https://www.bbcgoodfood.com/recipes/sweet-potato-spinach-feta-tortilla

Ingredients

  • 3 sweet potatoes
  • 2 tbsp olive oil
  • 100g baby spinach
  • 6 large eggs
  • 100g feta, crumbled

Method

  • Step 1
    • Pierce the potatoes a few times on each side. Microwave on high for 5-8 minutes until soft, then set aside to cool a little.
  • Step 2
    • Heat the oil in a 20cm ovenproof frying pan and wilt the spinach for a minute or two (you might have to do this in batches). Cut each potato in half lengthways and use a spoon to scoop out the flesh, keeping it in big chunks. Whisk the eggs.
  • Step 3
    • Add the sweet potato to the pan and stir to combine with the spinach – don’t break it up too much. Pour in the egg and swirl around so it fills any gaps in the pan. Scatter over the feta and cook for 4-5 mins over a low heat until the bottom and sides are set.
  • Step 4
    • Place under the grill for 1-2 mins to cook the top – poke a knife into the centre to ensure it’s cooked through. Cool before slicing into wedges. Will keep chilled for up to a day.

Halloumi & quinoa fattoush

Source: https://www.bbcgoodfood.com/recipes/halloumi-quinoa-fattoush

Ingredients

  • 2 brown pittas
    • torn into pieces
  • 5 tbsp olive oil
  • 2 lemons
    • juiced
  • 1 garlic clove
    • crushed
  • 250g halloumi
    • sliced
  • 250g microwaveable pouch quinoa
  • 350g medium tomatoes
    • quartered
  • 1 large cucumber
    • halved, deseeded, sliced
  • 4 spring onions
    • sliced
  • 1/2 small bunch mint
    • chopped
  • 1/2 small bunch dill
    • roughly chopped

Method

  • Step 1
    • Heat the grill to high. Toss the pitta pieces with 1 tbsp oil and spread out onto a baking sheet. Grill for 3-4 mins, turning halfway, until golden and crisp. Set aside to cool.
  • Step 2
    • Meanwhile, whisk together the remaining oil with the lemon juice and garlic, then season. Heat a large griddle pan or non-stick frying pan over a high heat and cook the halloumi for 1-2 mins on each side or until lightly charred.
  • Step 3
    • Cook the quinoa following pack instructions, leave to cool, then toss with the tomatoes, cucumber, spring onion, most of the fresh herbs and the dressing. Season to taste. Tip onto a serving plate and top with the halloumi, pitta and remaining herbs.

Savoury Pie

This is still a bit experimental.

Ingredients

  • Main batter
    • 2 cups self-raising flour
    • 4 eggs
    • 1 1/2 cups milk
  • Filling
    • 2 tomatoes, diced
    • 1 handful of spinach
    • 1/2 capsicum, diced
    • 1 or 2 spring onions
    • 1/2 cup grated cheddar cheese
    • 150g (?) feta cheese, crumbled

Method

  1. Preheat oven to 180 degrees C
  2. Beat the batter ingredients together in a bowl using an electric mixer
  3. Line a cake tin with baking paper
  4. Lay diced tomatoes and the spinach in the bottom of the cake tin
  5. Mix the other filling ingredients (grated cheddar, feta, spring onions, capsicum) with the batter, and pour the batter into the cake tin over the spinach and tomatoes
  6. Put in oven for 40 minutes

Fritters

Corn Fritters

Ingredients

  • 1 egg
  • 1cup creamed corn
  • 1 tsp sugar
  • 1/2 cup plain flour
  • 1 tsp baking powder
  • Pepper to taste
  • Chopped parsley or chives (optional)

Method

  1. Beat the egg and mix in the corn and seasoning. Stir in the flour and BP sifted together. Stir just enough to mix the ingredients (The mixture should have the consistency of batter. Add a little milk if too thick).
  2. Fry in 1 to 2 tablespoon amounts in hot (as for pan cakes) oiled pan 2 mm of oil till golden then flip and cook the other side. Test for doneness. Nice served with bacon and /or tomato relish.

Potato & Corn Fritters

Lunch for 4 hungry people

Ingredients

  • 1kg potatoes grated
  • Chopped herbs (optional)
  • 3-4 large eggs
  • 1 cup grated cheese
  • 1 can creamed corn
  • half an onion, finely chopped (optional)
  • 3 tablespoons of S/R flour

Method

  1. Squeeze any liquid from grated potato and pour off. Place in bowl with chopped herbs.
  2. Add all other ingredients and combine.
  3. Season with the salt and pepper
  4. Heat oil in frying pan. Drop tablespoons of mixture into frying pan flattening slightly to even thickness.
  5. Cook each side 2-3 minutes till golden brown and crisp.
  6. Place on paper towels to soak up excess oil.

Popeye Dip

This dip also works really well mixed with penne pasta, and apparently also works well in a cold roast-chicken sandwich, or tucked into a chicken breast before wrapping in bacon and roasting.
Anyway, we tried it with pasta and as a paste on crackers with walnuts and sun-dried tomatoes.
Serves 2-4

  • 1 garlic clove, crushed.
  • 2-3 handfuls of fresh spinach leaves (trim the stems if necessary; we didn’t bother)
  • 200-250g Welsh goat’s cheese
  • 1 lemon zest and juice
  • A little bit of parmesan, finely grated
  • Freshly ground black pepper

Method

  1. Splash a bit of olive oil in the frying pan and saute the garlic until just soft.
  2. Add the spinach and pinch of salt (doesn’t have to be too much, as the cheese will be plenty salty). Stir it around the warm pan just until it wilts down.
  3. Tip into a colander and gently press and squeeze out some of the water.
  4. Finely chop the spinach, and mix it with the goats’ cheese.
  5. Add lemon juice and zest, parmesan, a good bit of pepper and a glug of olive oil.
  6. Fold together.
  7. Try adding some chopped walnuts to the mix.

Should keep in the fridge for 2-3 days.