Tag Archives: feta

The last (French) supper

16 Jun

As the title states, I had a lot of stuff to use before I headed back to the not so glorious weather as the Cote d’Azur, but wonderful United Kingdom. Massively misjudging how much stuff I had to take back meant I had to leave the collection of herbs and spices that we had collected. I am probably a bit more frugal than most and I really didn’t want to leave them but paying 10 Euros per kg of excess baggage meant sacrifices had to be made (unfortunately.)

I had some frozen spinach to use, as well as puff pastry, a lemon and feta. I brainstormed and tarts were formed. Yummy and giving me less guilt about wasting food! Perfect hot or cold, for lunch or dinner or even a picnic. And ready in about 20 minutes!

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Spinach & feta tart

Serves 2 or more depending on how big you like your portions

Half a pack of puff pastry, rolled into a rectangle

About 100grams spinach, thawed if frozen

1/2 a pack of feta cheese

Squeeze of lemon juice

Few grates of lemon rind

Pinch of chilli flakes

Garlic clove,  crushed

A little olive oil

Pinch of nutmeg if you have any goes quite nicely!

Method

1. In a bowl, combine the thawed and drained spinach, crumbled feta, lemon juice and rind, garlic with salt and pepper, nutmeg and a glug of olive oil.

2. Arrange your mixture on the rolled out pastry, leaving a pastry border of about an inch or more for those who love their pastry.

3. Bake in a preheated oven at 190 C for around 20 minutes.

Tomato thyme and feta tart IMG_20130615_075622

Serves the same amount

Half a pack of puff pastry, rolled into a rectangle (or however you like to be honest.. Go wild.)

The other half of the pack of feta

2tsp dried or fresh thyme

Any tomatoes you have, thinly sliced, enough to cover the pastry

Method:

1. Crumble the cheese evenly over the pastry, arrange the tomato slices over the cheese so that there is no gaps between them. Drizzle with a little olive oil, sprinkle over the thyme and season with pepper (feta is salty enough! ). Bake for around 20 minutes in a preheated oven at 190 C.

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Feta, beetroot, cherry tomatoes, olive, rocket and lentil salad (so healthy a cake must be eaten afterwards)

6 May

I’ve been eating so many salads recently as the weather has finally become what I like to call ‘beach hot’ (a temperature gauged on if it’s hot enough to go to the beach to sunbathe… thought it was quite good no!?) here in Nice, which is not a bad thing I suppose!

Perfectly balanced with the sweet beetroot salty olives and feta, earthy lentils, fresh rocket and a sharp wholegrain mustard,  olive oil and balsamic dressing (phew what a description). You can alter the quantities as much as you fancy, I’ve just given a rough idea as to how I assembled mine.

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Wholesome and filling enough for a satisfying dinner or a healthy lunch. Super quick to put together, no expensive or obscure ingredients to hunt down, no excuses not to make it. Many people on ‘health’ binges often eat plates and plates of salads, often loaded with creamy dressings, cheeses and bacon, which to be frank is just not going to make much difference, may as well just tuck into that carbonara.

Serves 1:
A tablespoon of crumbled feta
1 small beetroot
2.5 tablespoons cooked brown lentils (or whatever type you have, just not mushy red lentils!)
A few cherry tomatoes
A few handfuls of rocket
3/4 black olives, chopped

Method:
Wash all salady bits and dry well, chop up your olives and beetroot, half your cherry tomatoes, crumble your feta, make your dressing by using 2 tbsp good olive oil combined with 1 tbsp balsamic vinegar and 1tsp wholegrain mustard and assemble. Voila.

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