Wednesday, 30 May 2018

Crispy Spinach + Feta Pie

Super fast weekday meal and most of the ingredients can be found in your freezer.

Serves 4
takes 30 minutes

Ingredients

  • 250g frozen spinach
  • 1 cup frozen peas
  • 2 spring onions, chopped
  • 3-4 garlic cloves, chopped
  • 200g feta cheese and/or cottage cheese
  • 4 free range eggs
  • small lemon, juiced and grated rind
  • handful fresh herbs ie parsley, tarragon
  • pinch of nutmeg
  • 25g melted butter
  • 3 tbsp olive oil
  • 5-6 large filo pastry sheets
  • freshly ground salt + pepper
Method
  1. Pre-heat oven 180oC (fanbake)
  2. Boil the jug
  3. Place the spinach and peas in a sieve and pour hot water over to defrost the spinach. Press with wooden spoon to remove excess water.
  4. Mix in a bowl with spring onions, garlic, cheese, eggs, lemon, herbs and season to taste.
  5. Mix melted butter with olive oil and brush over the sides and bottom of a 20cm springform tin
  6. Grab the filo and quickly brush with the butter mixture and arrange in the tin letting excess pastry hang over the sides. Keeping brushing each sheet and layer up until sides and bottom are covered.
  7. Spoon mixture into tin then fold pastry edges over to cover the filling scrunching loosely. Brush top of pie with remaining butter.
  8. Cook for 20-25 minutes. Yum :D

Sunday, 13 May 2018

The BEST Berry, Rhubarb and Date crumble

Who doesn't love a crumble especially when the weather gets cooler. This has to be the BEST crumble recipe I've done to date.

Inspired by the Green Kitchen At Home


Ingredients
serves 4-6

  • 8 thin rhubarb stalks, (approx. 150g), trimmed and tops removed
  • 2 cups of berries of choice, fresh or frozen
  • 1 tablespoon pure maple syrup or 1 tablespoon runny honey or 1 tablespoon brown rice syrup
  • 1/2 lemon, juiced
  • 1/2 teaspoon ground vanilla, or 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
CRUMBLE TOPPING
  • 1 cup rolled oats
  • 1 cup quinoa flakes, (or 1 cup threaded coconut or more of rolled oats)
  • 1/3 cup almond ground or flour
  • 1/4 teaspoon sea salt
  • 15 soft dates, pitted
  • 125g virgin coconut oil, solidified or 125g butter, cubed and chilled
To serve: full fat plain yoghurt or vanilla ice-cream

Method

  1. Preheat the oven to 180°C and grease a 20 cm baking dish or pie
    tin. 
  2. Cut the rhubarb into small pieces, transfer to the dish and add the berries. Drizzle over the syrup, lemon juice, cinnamon and vanilla and toss until well coated.
  3. To prepare the crumble topping, place the oats, quinoa, almond flour and salt in a medium-sized mixing bowl and mix until combined. Mash or dice the dates and add them to the bowl along with the coconut oil. Using your hands, rub the dates and oil into the dry ingredients until the texture resembles coarse crumbs or clusters.
  4. Top the fruit with the crumble and bake for about 30 minutes or until the crumble topping is golden and the filling bubbles up around the edges. 
  5. Serve warm topped with a dollop of yoghurt. 
  6. Store the cooled crumble in the fridge in an airtight container and it will keep for 3–5 days. Yum!