Sunday 26 February 2012

Leek and Peppers Tart


 4 large leeks
1 red peppr
1 yellow pepper
6 pices of sun dried tomatoes
 dried parsley
chilli flakes
onion seeds
Soya milk
Feta cheese
4-6 eggs


 Stir fry the green part of 3-4 large leeks
 Stir fry 1 red and 1 yellow peppers
Mix 4-6 eggs with 300 ml of milk, a heaped teaspoon of dried parsley, and a pinch of chilli flakes and crumble 150 g of feta cheese.
For the pastry rub 3 oz of sunflower spread into 6 oz of spelt or plain flour, add a tsp of onion seeds, a tsp of dried parsley and pinch of chilli flakes. 
Add a bit of water to bind the pastry toghether, turn the pastry out on to flour covered grease proof paper.
Roll the pastry out and line an oiled baking dish.


 Cover the pastry with grease proof paper, and fill with dried beans
Bake the pastry case for 30 min in a hot oven
.

Fill the pastry case with the cooked veg

 Pour the egg, milk and mixture over the veg and then mix gently with a fork
 Bake in a hot oven for 40 minutes

Sunday 19 February 2012

Baked Chickpea Ratatouille

2 small or 1 large aubergine chopped
2 courgettes chopped
2 peppers sliced
2 medium onions sliced
1 tin of chopped tomoato
garlic to taste
Bake the aubergines and courgetts separately in a hot oven for 40 min
Bake the oinons, peppers, chickpeas, garlic and chopped tomatos for 1 hour

Mix all the cooked ingredients and simmer for 20 min 

Serve with rice, pasta, couscous or quinoa

Spinach & Feta Filo Pastries

 For the filling: 
Fry one small finely chopped onion
crumble 250 g of feta cheese
mix in 250 g of chopped, cooked spinach - squeeze as much of the juice as you can out


 I used ready made filo pastry to make rather large cigar shapes; 
however, you can make them any shape or size you like.

 Brush with sunflower oil and bake in a hot oven for 10 minutes


Lahm-ib-ajeen



My vegetarian interpretation of a popular middle eastern dish, usually made with minced lamb on a bread dough base. The translates literall to meat on pastry! 

 For the base:
 rub 150 g of sunflower spread into 300 g Spelt flour (or plain wheat flour), then add a table spoon of water to bind the dough together.



 For the topping: 
fry one medium diced onionin a little olive oil
Then add 300 g of quorn mince
2 tbs of tomatoe puree
1 tin of drained and squeezed chopped tomatoes (make them as dry as possible)
juice of one lemon
1 tsp of mild curry poweder
fresh or dried parsley to taste. 
salt and peppr to taste

 Roll out the pastry and cut into 10 cm diameter circles
spread enough quorn topping to cover the pastry

Bake in a hot oven for 10-12 min

Eat hot or cold

Sunday 5 February 2012

Chocolate and Basil Shortbread

 Weigh out: 

 4 oz of flour
1oz ground almonds
2 oz dark Muscavado sugar
1 oz cocoa
4 oz Sunflower spread
a handful of chopped fresh basil
 Rub the sunflower spread into the dry ingrediants
Add a little water to bind the mixture
Roll out and cut out into shapes
Bake in a a hot oven for 14-16 minutes