It's Pie Time Spinach and Feta Pie on the Menu Tonight

Spinach and Feta Pie or Spanankopita

Such a easy way to get the green vege into your kids

Often children find it hard to eat those dark leafy vegetables 

But mix it up with cheese, onion and eggs

Turn that into a pie, with crispy Filo Pastry and you are onto a winner

I used a 23 cm square pan, this amount of filling was enough for this size

Don’t forget to work quickly with the filo pastry as it drives out quickly

In fact keep a damp towel to put over it if you have to walk away

Family couldn't wait for me to take the photograph 

You need 

Olive oil

400 gms frozen spinach thawed

1 large onion diced

2 cloves garlic smashed and finely chopped

2 spring onions finely chopped

Sea salt and freshly ground black pepper

Nutmeg ground about 1/2 tsp

2 eggs lightly beaten

200 gms feta cheese crumbled

8 sheets Filo Pastry

Melted butter about 60 gms

Heat oven to 170C 

Put the thawed spinach in a tea towel 

and squeeze it to remove all the moisture  

Heat about 2 tablespoons Olive in in a pan

Medium heat

Add onion 

Sauté till tender

Add garlic and spring onions 

Continue over the heat about 2-3 minutes don’t let it brown

Add the spinach

and cook for about 4-5 minutes

Season with sea salt and freshly ground black pepper

Add a little freshly grated nutmeg

Cool 

Meanwhile lightly beat the eggs

Add feta cheese and mix well

Season with a little sea salt and freshly ground black pepper 

Add spinach mixture

Your filling is ready to go

Remove your filo from the wrapper and lay on a damp towel 

It’s important that the pastry doesn’t dry out 

Brush the first layer with melted butter 

Lay in buttered tin 

Butter the next sheet and repeat till you have 4 layers

Add your cooled spinach mixture 

Then butter another sheet and lay on top

and repeat with another 3 layers

Fold the edges in

Brush top with little more melted butter

Score the top with a sharp knife

Bake at 170C for about an hour

By then the pastry will be golden and crispy

Below The Cross section, sorry about the photo I need a proper camera ha ha

We had some ketchup on the side

Lunch is served

A little salad on the side to round it out perhaps, if you feel like it 

Cottage Pies with a Difference

Normally when one makes a Cottage Pie it's normal to top with Mashed Potato
Here's two different toppings to try
For the kids...Little Fried Potato Pom Poms and for the others
Mashed Pumpkin and Kumera (Sweet Potato)
I used a packet of mushroom soup to thicken and give the mince some extra flavour

Both were delicious
You may wonder why the cheese hasn't melted as normal
It is Pecorino... which does melt that well
Covering for a member of family who is having a break from Cow Dairy
Using normal cheddar cheese would be quite different
This amount made enough for 2 oval x 5 cup casserole dishes

750 gms of beef mince
1 tbs rice bran oil
Sea Salt and freshly ground black pepper
1 large onion peeled and chopped
2 cloves garlic finely chopped
250 gms mushrooms sliced
1 packet Mushroom soup
Water
Good dash of Tomato Ketchup

For the Topping
Packet Potato Pom Poms
1 sweet potato (Kumera)
1 piece of pumpkin about 400 gms
Knob of butter
Chives
Cheddar Cheese grated (about 200 gms)

Heat a large frying pan medium
Add oil then add the mince
you will have to do this in more than one batch
Season with Sea Salt and Freshly ground black pepper
Fry till brown, remove and set aside

When the mince is cooked add a little more oil
Turn up the heat a bit
Throw in the mushrooms
Season with S & P
Toss them around till they start to brown
Remove and add to mince
Turn the heat down again
Time for the onion and garlic
Add to pan toss and cook till tender

Return the mince and mushrooms to the pan
Toss well
Add the mushroom soup mix and stir till blended

Add 1 cup of water
Stir well and cook till it thickens
You may need to add more water

Let it simmer away for 15-20 mins
checking frequently so it doesn't stick
When it is ready
Toss in a good dollop of ketchup
Transfer to the casserole dish

Meanwhile while the mince is cooking
Peel and dice the Kumera and the Pumpkin
Cook in salted water until tender

Mash with a good knob of butter
Taste and add extra S & P if needed
Add handful of chopped chives
Bake at 180C about 20-25 minutes
Sprinkle with some extra chives a some sea salt

With the other dish cover with Potato Pom Poms
Sprinkle over with Cheese

Bake at 180C till cheese melted and the mince bubbling
Garnish with chives and serve

Dinner is served

Apple Crumble a Favourite - Perfect for the Miserable Weather

It may seem strange showing a bowl of beautiful, colourful Citrus Fruit, when I am writing a recipe for Apple Crumble but the oranges are a big part of this recipe

I love cooking apples in orange juice with some zest and a little sugar

Lifts the flavour of the apples,   Just a whole pile of deliciousness

I like to use a Granola type cereal in the crumble

Huge Family Favourite... Make the Most of Apples in Season

This is so simple to prepare and the rewards are monstrous

8 cooking medium apples  peeled and cored
Zest and juice large orange
1 tablespoon coconut sugar

Place the above ingredients in a saucepan and cook gently till apples just tender
About 15 minutes
Place in an ovenproof dish

Meanwhile make the crumble
1 cup flour
1/2 cup cereal
1 /2 cup coconut
1/2 cup coconut sugar
2/3 cup melted butter
Mix dry ingredients together and add melted butter

Cover apples with crumble

Bake 180c. 1/2 hour


Serve warm with either whipped cream or in this case
Ice cream

Pudding is served

Chicken Curry Including the 5 A Day Vege

In the fridge was a big bag of Chicken tenderloins
What to do with them???
First thing that came to mind was Chicken Curry

These days we are blessed with wonderful packets of Curry Paste
Much easier  than making it yourself and very very tasty

I like to use Vegeta as seasoning, it is salty and packed full of flavour.
And if you are so inclined .
It's Gluten Free

The beauty of this particular Curry is the amount of Vegetables included
Pumpkin at the moment is at it's peak, beautiful colour. It Has to be good for you

 So you need for 6 generous servings

2 packets Curry Paste
Chicken tenderloins 1kg
I large onion peeled and sliced
2 cloves garlic peeled and smashed
500 gm piece pumpkin, peeled and cut into cubes
1 carrot sliced
2 courgettes sliced
Vegeta seasoning
1 tin coconut milk
Handful green beans sliced
1/2 Lime or Lemon

Chop chicken into 2cm cubes (approx)
In a large pan, add curry paste  let bubble slightly
Add chicken and stir well

In another pan sauté onions and garlic
Add carrot and pumpkin
Stir and cook gently till vegetables are tender
Add courgettes
Season with 1 tablespoon of Vegeta

When the Vegetables start to gain some colour add to chicken
Deglaze Vegetable pan with 1 cup hot water
Add to chicken
Top up with extra water till chicken is just covered
Simmer till tender about 15 minutes
Add coconut milk
Simmer for another 10 mins

Meanwhile top and tail then slice the green beans into 2.5 pieces
Blanch in boiling salted water
Add  to chicken
Cook for another 5 minutes
Set aside
This dish improves with time
Let those flavours meld
So preferably  cook at least an hour before serving
Even better earlier in the day
Before serving add the Juice half lime or lemon

Serve over rice with coriander on top
Dinner is served
Good for lunch the next day
Perfect

Very Simple Chicken and Sweet Potatoes (Kumera) with Red Curry Sauce

I had a chicken and some Kumera. (sweet potatoes) and some bits and pieces in the fridge
Found this recipe in The NY Times App, Just what I needed
Tweeted it to suit of course...as you do 

Of course I had to joint the chicken and quite frankly 
I think some Skin on, Bone in Chicken thighs would be easier
I like to have the bone in actually, as I love to pick the bones.
But mainly for the extra flavour
I used two pans to fry the chicken and amalgamated the drippings when cooked
This curry got thumbs up from the family
We shall make this again

So you will need
1 whole Chicken or 6 Chicken Thighs
2 tablespoons Olive Oil
Sea salt. Freshly ground black pepper

3 spring onions
1 red pepper chopped
1 yellow pepper chopped
3 cloves garlic peeled and finely chopped
1 chilli chopped finely (optional)
3 cm piece of ginger. Grated

2 Tablespoons Red Curry Paste
1 400 ml Coconut Cream

1 Med Kumera per person peeled and chopped into rings
Frozen Edamame or frozen peas (handful) for colour and extra texture

To serve, coriander.
Lime wedges (optional)

Heat oven to 170C

Heat oil in a large oven-proof pan or a Dutch Oven to Med Heat
Pat dry the chicken prices and season both side well

Brown chicken pieces well. Use 2 pans if need be
Don’t crowd your pan
Remove and set aside

Meanwhile peel and chunk the Kumera
Bring to the boil in a pan of salted water

Cook till just tender
Drain

 

In the chicken pan sauté spring onions, ginger, peppers and garlic till soft

Season with sea salt and freshly ground black pepper
Add curry paste, stir and cook for about 2 minutes

Add coconut cream, stir and bring to the simmer

Place Kumera in pan, with the sauce
Then the chicken on top
Add some boiling water till halfway up the chicken
Cook till chicken cooked through about 40 minutes

Remove the chicken and set aside
add edamame or peas and reduce down 
  
Return Chicken to Pan
Throw over chopped coriander

 
Serve with wedges of limes (optional)

Carne Asada. Cheese fries

Carne Asada. Cheese Fries

I really liked the look of this dish, I found it on the Epicurious Website
Basically it is Nachos but using French Fries instead of Taco Chips
Maybe a few more calories...but I can assure you, it was excellent
Better than a burger or fish and chips
Got loads of vegetables
Isn’t that what we want
You can play with the ingredients
I have made this twice now
First time I used Hamburger Mince and the next time I had a piece of Rump Steak
You need to make a cheese sauce, I have made it both in the microwave and on the stove top
you can use either kind of meat and cook the cheese sauce in the Microwave, or on the stove top
Both work
Feeds 4-6 depending on the hunger

First you put together a spicy salt, to season the French Fries and The Meat
1 1/2 teaspoons kosher salt
1 1/2 teaspoons paprika
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried oregano
1/4 teaspoon sugar

For the fries and steak:
1 500 gm package frozen French fries
400 gms Rump steak, trimmed if necessary
2 tablespoons vegetable oil

For the cheese sauce and assembly:
1 packed cup  sharp cheddar
2 teaspoons cornflour
1/2 cup evaporated milk
3–5 dashes hot sauce,  (optional)

Cubed avocado, 
Sour cream, or cream cheese
Handful Coriander leaves and stalks, chopped
2 x Spring onions
2 x Corn cobs cooked and shucked

12-14 cherry tomatoes,  chopped in half
Sea salt and freshly ground black pepper  
Good Extra Virgin Olive Oil

Make the seasoned salt:
Whisk salt, paprika, garlic powder, pepper, oregano, and sugar in a small bowl.

Lay the french fries on a baking tray, season with 1-2 teaspoons of the salt mix
and bake to Manufacturers instructions, till crisp and golden
Tossing about halfway through

Transfer fries to a large platter

Get the BBQ on
Season the Steak with 2-3 teaspoons of the seasoning
Cook the steak to your required "doneness"
Set aside and rest for at l;east 10 minutes and slice against the grain then into strips


Meanwhile make the cheese sauce 
Toss cheese and cornflour in a medium heatproof bowl.
Pour evaporated milk over and cook in microwave on high 40 seconds. 
Whisk and continue to cook in 20-second increments,
whisking in between, until melted and smooth (about 2 minutes total).
Stir in hot sauce, if using.

Or just cook slowly on stove top until it all blends together (microwave is easier)

Toss the chopped tomatoes with olive oil, (about 2 tablespoons) season with sea salt and pepper
Now to assemble

Lay the sliced steak over the fries

 Spoon the cheese sauce over the steak

Mix the cooked corn with the chopped herbs
Season with some salt and pepper

Throw over the steak
Then the tomatoes and the corn

Dob the cream cheese over it all
and top with chopped avocado and the tomato

Serve

 This was the first one I made using Hamburger mince equally good