Showing posts with label simple. Show all posts
Showing posts with label simple. Show all posts

Thursday, May 18, 2017

Pumpkin and Spinach layered pie

This meal was so simple and delicious I decided everyone should learn how it was made so that you can enjoy it for yourselves.
* Prepare a round cake tin by placing a piece of baking paper in the bottom and heating your oven to 180°.
* Thinly slice about a quarter of a pumpkin.
* Shred finely about 6 spinach leaves or you could use baby spinach leaves if you prefer.
* Grate a couple of cups of tasty cheese.
* Slice very thinly about a half a red onion.
* Whisk together 4 to 6 eggs with a couple of spoons of natural yoghurt or sour cream.
From here it's as simple as layering everything into the cake tin starting and finishing with pumpkin ... finally pour in the egg mixture and sprinkle a little cheese on top. Bake until pumpkin is soft and cooked right through and a gorgeous golden brown on top.
This pie is also very nice eaten the next day and equally delicious served cold in the lunch box.

Tuesday, June 19, 2012

Turkish Recipe

Spinach & Feta Gozleme
Turkish Recipe - Spinach & Feta Gozleme
This is a traditional Turkish recipe that may also have origins in Greece. It is so wonderfully simple in its ingredient content that the flavours are really able to be appreciated... great cooked on a BBQ hot plate or fried in a pan and that is the only cooking required... This pastry is light, crisp and delicious and is easily made from scratch.
  • Combine 300ml of warm water with a packet of instant dried yeast, a pinch of salt and a teaspoon of caster sugar in a jug and stir to combine then cover and stand in a warm place for a few minutes until bubbles form on the surface.
  • Sift into a large bowl 3 cups of plain flour and add to this the yeast mixture and 2 tablespoons of olive oil...mix into a soft dough and turn out onto a floured board... knead for a few minutes until elastic in texture. Cut it into 4 pieces and proof them on a greased tray covered with a clean cloth in a warm place until they have doubled in size (about 20 minutes).
  • Roll out each piece to approx 40x50cm rectangle and place a large handful of baby spinach on to one half and then crumble about 50 grams of marinated feta cheese on top along with some salt & pepper... I purchase a flavoured tub of feta and then add extra spices to it which usually includes fennel seeds and  cracked pepper corns... Fold dough over enclosing the filling and remove the air by gently pressing and pinch close the edges to seal.
  • Brush one side of the Gozleme with olive oil and place onto the hot plate for 2-3 minutes until golden brown then brush the top with some oil and flip over for a further 2-3 minutes until crisp... remove slice and serve with a wedge of lemon... don't miss this step its the best bit. Truly adds another dimension to this simple dish.

Thursday, March 1, 2012

Simple Pineapple Curry

Pineapple Curry

Simple Pineapple Curry
This simple curry is made so quickly it takes less time than it does to boil the rice to go with it. Mine tonight is served with couscous I have in the fridge...however it could be served stand alone or add any stir fry (quick to cook) vegetables you may have to hand... such as peas or beans.

  • Fry off all of the following together in a little coconut oil 2 tsp Red Mustard seeds, 3 Cardamom pods, 2 tsp crushed Cumin seeds a handful of dried Curry leaves, 2 tsp Turmeric, Chilli powder to taste and a heaped tsp fresh sliced ginger.
  • If adding any extra veggies do so now and cook until ready to serve because the fruit will only require heating through.
  • Add chunky chopped fresh pineapple and 2-3 bananas.
  • Finish off with Coconut Cream and a good handful of fresh coriander.

Friday, February 24, 2012

Simple filled Mushrooms

Simple filled Mushrooms
This simple meal can be thrown together and served up in a very short time... faster than take away... so very nourishing and filling... can't beat that for tonight's tea...
Filled Mushrooms with salad

  • Remove the stems of field mushrooms, chop and pan fry the stems in a little butter and olive oil with chopped sage leaves, spring onion, coriander stems and pine nuts until softened. Add a handful of fresh herbs and a sprinkle of breadcrumbs to pick up all the oils and the flavour you have created.
  • Spoon the mixture onto the mushrooms which you have placed on baking paper on a tray.
  • Add some feta or parmesan, a sprinkle of smokey paprika and a drizzle of olive oil to the top and bake until cooked through about 10 mins in a mod 180 oven.
  • Served with a simple side salad that can be prepared while the mushrooms are cooking for a complete nourishing meal in less than 30 minute meal from prep to plate.