Apologies and come Follow Me …again!

My enormous apologies for another Chez Foti post when I’m no longer officially blogging from here. As I’m sure you’ll all know I’m now posting from my brand new Eat Your Veg site.

BUT the reason I’m writing to you today is to explain that although a number of you have tried to sign up to follow Eat Your Veg by email, newsletter, feedburner or Bloglovin since September, I’ve lost you ALL!. Unfortunately due to a number of technical issues and glitches all information has been lost in the process.

So most embarrassingly I’m here to ask if you could very kindly re-follow me again (details below). And my sincere apologies for the inconvenience.  Just incase you haven’t bobbed by Eat Your Veg lately, there’s a whole host of new family friendly recipes, competitions, giveaways and blogging events!.

So here’s how to follow me:

Subscribe to Eat Your Veg via Email: just complete the box on the right hand side of my home page and confirm the email in your inbox

Subscribe via Feedburner, using a Reader of your choice: http://feeds.feedburner.com/EatYourVeg

Follow blog via Bloglovin http://www.bloglovin.com/en/blog/10606177

You can obviously still follow Eat Your Veg on Facebook

Or Twitter @Eat_Your_Veg or Pinterest eatyourveg

And I’m now in Linked In and on Google+ too!

My apologies once more.  Looking forward to seeing you over at Eat Your Veg!

Louisa xxx

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Eat Your Veg!

eatyour-veg-logo

Just a gentle nudging reminder that I’m now blogging over at my new Eat Your Veg site,  and I’d be more than delighted if you’d continue to follow my posts and recipes over there.  Same hearty wholesome family fodder, just given a fresh new look!

If you read me on a reader then here’s my RSS Feed or sign up to my new Weekly newsletters at http://www.eatyourveg.co.uk/ (top right corner) or even give me a ‘like’ on my new Facebook page.

AND I’ve just launched a brand new Family Foodies blogging challenge that I’m co-hosting with the lovely Vanesher of Bangers & Mash. There’s even PRIZES!. Plus there’s October’s Four Seasons Food challenge opened today.

So without further ado, please do bob over to Eat Your Veg and say hi!

Louisa xx

 

 


A Fond Farewell to Chez Foti and a Big Hello to Eat Your Veg!

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Hi folks,

As most of you well know I’ve been on the move back to the UK these last few weeks and as hectic as a hectic thing getting unpacked, organised and settled into our new lives and surroundings in Herefordshire. But we made it and we’re here!. And so incredibly excited to be back on the blog so to speak….

AND I have a brand spanking new site to tell you all about. Sadly Chez Foti will be no more, actually it’ll stay but I doubt I’ll be adding to it much. In it’s replacement (as if I could ever give up blogging!) I’ve been a bit of a busy bee working on a whole new venture called Eat Your Veg. So without further ado please do bob over and check it out at:

http://www.eatyourveg.co.uk

And here’s the link to my first Eat Your Veg post: http://www.eatyourveg.co.uk/im-back-and-welcome-to-my-new-site/

I’d be more than delighted if you’d spread the word and follow me in my new project! Please do sign up for my weekly email newsletters (top right corner of the site), follow me on Twitter @Eat_Your_Veg , Instagram or Pinterest, give me a like over on my new Eat Your Veg Facebook page or get in my circles on Google Plus  (something I’m finally getting to grips with!). Phew that’s about all the lovin’ I can handle for now!

Thanks so much lovely peeps, it’s great to be back!

Louisa xxxx

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A Wee Bloggie Joliday!

Hi folks! I’m taking a wee bloggie break. It’s not so much a holiday in truth, but a little time out to get myself and the littlies moved, organised and adjusted to our new rural Herefordshire surroundings. And actually I’ll still be busy with blog stuff when I get the chance, but behind the scenes so to speak, making the finishing touches to my new and very exciting site and project called Eat Your Veg! A family-friendly healthy recipe site and shop for babies, toddlers, big kids and families.

I’m hoping not to be gone for too long and back on the bloggie block by the end of August, fingers crossed with the launch of Eat Your Veg. So please do watch this space!  And I’ll still be tweeting and FBing so not totally out of cyber touch. My apologies also for my chronic lack of time to browse and comment on all my usual favourite blogs, you know who you are and I promise I’ll be back in action shortly!

Wishing you all a wonderful August with lots of sun, good food and happiness! Here’s a selection of my most popular summer posts from last year to be going on with for now…..

Fig Tart Recipe

Fig, Goats Cheese & Red Onion Tarts

Louisa x

Garden Pasta with griddled courgettes, cherry tomatoes & feta

Garden Pasta with griddled courgettes, cherry tomatoes & feta

A Glut of Tomatoes Pasta Sauces

A Glut of Tomatoes Pasta Sauces

Homemade Sun (aka Oven) Dried Tomatoes!

Homemade Sun (aka Oven) Dried Tomatoes!

Courgette, Feta & Basil Bruschetta

Courgette, Feta & Basil Bruschetta

70s Throwback Stuffed Marrow

70s Throwback Stuffed Marrow


July’s Four Seasons Food Round-Up

fsf-summer

When I launched this month’s Barbecue and Barbecue Side’s event back on the 1st July I have to admit it was with a considerable degree of trepidation. Especially with regard to the folks in the UK, thinking I might just be jinxing yet another Summer! But 35 entries later and for the most part a gloriously hot and sunny month I’m pretty relieved to say the least. Phew. Thanks so much to everyone who joined in, as you’ll see from my round-up we have a wonderful array of barbecue and side dish delights to tickle everyone’s taste buds, from meaty mains to salady sides to post-barb cakey naughties.

Bethany at the Jewelled Kitchen launch

Bethany at the Jewelled Kitchen launch

FBC-green-final-150And to judge this month’s event I’m most delighted and excited to announce we have the gorgeous and enormously talented Bethany Kehdy no less!. For those of you unaware of Bethany’s many talentsdks-logo (too many for someone so young if you ask me!), she’s the founder and organiser of Food Blogger Connect (and I’m sure everyone attending this year will sing her highest praises), owner and tour guide ofTL-Fig-Logo2 Taste Lebanan and a food blogger at Dirty Kitchen Secrets.  And as if this isn’t enough she’s now the author of The Jewelled Kitchen, launched at FBC this year along with a veritable feast of Middle Eastern delights from her book.  And I so happen to be a proud owner of a signed copy of her beautiful and enchanting cookbook which I shall be delving into in the Autumn once I’m re-united with it again, sadly it had to be left in London for the time being.

The Jewelled Kitchen

Copies of the Jewelled Kitchen @ FBC5

So on to the round-up.  As most of you know I’m more than a tad busy these days with my move to the UK timed (im)perfectly to co-incide with the big summer school holidays, so I’m going to keep things brief.  And to be brief I’m steeling an idea I took from the lovely Vanesther of Bangers & Mash (who incidentally I was delighted to finally meet at FBC too, and would you believe she was even more lovely than I built her up to be!) to summerise each post in just a few simple words. I’m aiming at five but this could be tricky for a wordy woman like myself, but here goes….

In no particular order (as the entries got a little jumbled in my ad hoc pictorial representation!) we have:

Foodie Quine: BBQ Time – Pimm’s Salad, Blue Cheese Mushrooms, Turkey, Banana & Apricot Burgers

BBQ Time - Pimm's Salad, Blue Cheese Mushrooms, Turkey, Banana & Apricot BurgersFruitilicious Burgers!. Pimms Salad!. Fabulous.

Techie….Cookie……Freaky…… BBQ Chicken (Indian Style)

BBQ Chicken (Indian Style)

Super-hit Mouth-watering Indian Kebabs

Javelin Warrior’s Cookin w/Luv – Homemade Barbecue Beans with Bacon

Homemade Baked Beans with Bacon

Beans To Impress Your Boyfriend!

Fromage Homage – The Big Cheesy Barbecue: Shropshire Blue Burgers, Halloumi Rosemary Skewers and Aubergine Tricolore Parcels

012The Ultimate Cheese Fest Barbie

Lavender and Lovage - Egg & Tomato Salad with Marigold & Chive Flowers

Egg & Tomato Salad with Marigold & Chive Flowers

Exquisitely Lovely Floral Summery Side

Fab Food 4 All – Strawberry & Vanilla Ice Milk

Strawberry & Vanilla Ice Milk

Low-Fat Yumminess to Devour

Chip Butties and Noodle Soup – Samphire and Tomato Salad

Samphire & Tomato Salad

Seafood Side of Salty Deliciousness

Recipe Junkie – BBQ Ribs for the best weekend ever

BBQ Ribs for the best weekend ever!

Sizzling Smoky Ribs for Gourmet Camping

Chip Butties and Noodle Soup – Rose Harissa Chilli Sauce

Rose Harissa Chilli Sauce

Rose Harissa to Ignite & Delight

Chip Butties and Noodle Soup – Roasted Butternut Squash, Caramelized Lemon & Berbere Houmous

Roasted Butternut Squash, caramelized Lemon & Berbere Houmous

Heavenly Hummus I Shall Definitely Try!

How To Eat Properly – Courgette, Chickpea & Roast Tomato Salad

Courgette, Chickpea & Roast Tomato Salad

Fabulous Flavourings from Storecupboard Staples

Caroline Makes – Shortbread Squares with Chocolate Fudge and Marshmallow Topping

Shortbread Squares with Chocolate Fudge & Marshmallow Topping

Post-Barbie Naughtiness in Cakey-Form!

Caroline Makes – Grilled or Barbecued Halloumi with Chilli

Griddled or Barbecued Halloumi with Chilli

Barbie Crowd-Pleaser Chillied-up Halloumi

Chip Butties & Noodle Soup – Chilli, Garlic & Ginger Jam

Chilli, Garlic & Ginger Jam

Tantalising Kicking Loveliness in a Jar

Chip Butties & Noodle Soup – The Big Summer Salad

The Big Summer Salad

Summery Salady Herby Zingy Goodliness

Tinned Tomatoes – Potato and Bean Salad with Zingy Herby Dressing

potato & bean salad with zingy herb dressing-1

Storecupboard Zingily Dressed Legumy Loveliness

Chez Foti – Chicken Satay Sticks

Chicken Satay Sticks

Chicken Lollipops to Delight Young & Old

Recipes from a Pantry – Homemade Guacaomole

Homemade Guacamole

Yoghurtamoley Creamy Dippy Healthful Yumminess

Recipes from a Pantry – Plantain Chips

Plaintain Chips

Crunchy African Bites of Snackilicious Yum

Delicieux – Beetroot & Apple Salad with Gorgonzola & Walnuts

Beetroot & Apple Salad with Gorgonzola & Walnuts

Dreamy Nutty Gorgonzolary Sweet Beets

Delicieux – Foil Wrapped Tartiflette Parcels

Foil Wrapped Tartiflette Parcels

Oozy Cheesy Parcels of Creamy Deliciousness

Food to Glow – Grilled Lettuce – on it’s own and in a salad with Potatoes, Cornichon & Peppered Mackerel

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French Stylie Salad with Punch

Elizabeth’s Kitchen Diary – Barbecued Pineapple

Barbecued Pineapple

Canadian Carmelised Sweet Chewy Perfection!

The Garden Deli – Feta & Yoghurt Dip

Feta & Yoghurt Dip

Versatile Creamy Zesty Dippy Side

Fab Food 4 All - Mixed Tomato Chutney

Mixed Tomato Chutney

Chillied-Up Nigel’s Tommie Glut Chutney

Lavender and Lovage – Lemon & Sweet Pepper Chicken Kebabs

Lemon & Sweet Pepper Chicken Kebabs

Delectable Singing Sizzling Spicy Rub

How to be a Gourmand – Salmon Tikka Chapati with Mint & Coriander Raita

Salmon Tikka Chapati with Mint & Coriander Raita

Punchily Zingy Cooling Refreshing Raita

Chez Foti – Halloumi & Roasted Veggie Kebabs

Roasted Veggie & Halloumi Kebabs

Herby Sweet Cheesy Veggies on Sticks

Thyme for Cooking – Carrot Salad

Carrot Salad

Not just any Carrot Salad!

Thyme for Cooking – Grilled Pork Tenderloin, Shallot Sage Marinade

Grilled Pork Tenderloin in Shallot Sage Marinade

Flavourful Barbecued Fillet of Yum

Caroline Makes – Watermelon & Feta Cheese Salad

Watermelon & Feta Cheese Salad

Fabulous Combo of Refreshing Goodliness

Chip Butties & Noodle Soup – Raw Beetroot, Caraway, Lemon Balm & Mint Salad

Raw Beetroot, Caraway, Lemon Balm & Mint Salad

Crunchy Fragrant Zingy Earthy Pinkness

A Bavarian Sojourn - Japanese Style Steak Salad

Japanese Style Steak Salad

Sumptuous Wasabied Steak Salad Perfection

A Working Mum’s Cookbook – Greek Pasta Salad

Greek Pasta Salad

Colourfully Summery Pasta & Greek Salad

The Boy Can Cook – Smokey BBQ Ribs

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Ribs To Dye For. Heaven.

And so there has to be a winner.  And thankfully to make that tough choice we have Bethany and not myself!. Drum Roll……and the winner is…..another drum roll……Foodie Quine’s Pimm’s Salad!  And this is what Bethany had to say about it:

I love to cook with booze and goodness knows how many alcoholic products I’ve experimented with in cooking. When I read the “Pimm’s salad” headline I was very intrigued.  It’s very much inspired me to give this salad a go this weekend. Great effort everyone and thanks to the lovely ladies (Lou and Anneli) for asking me to Judge. Let’s hope this weekend is another Barbie worthy weekend :) 

The winning prize this month is the Pitt Cue Cookbook. A copy will be winging it’s way over to you Claire. A very well deserved win, a fab choice Bethany!.

Thanks again to everyone for all  your wonderful and inspiring entries.  August is all about Summer Puddings and it’s once again over to Anneli at Delicieux to host.

Here’s hoping for some more summer sun!

Louisa x


Halloumi and Roasted Veggie Kebabs

Halloumi Kebabs

We’re truly in the throws of one hot summer here. And for once the UK seems to be matching the glorious South of France climate too, hooray …. but please may it last through to August when I shall be descending on the homeland to, fingers crossed, bask in the delights of an English summer for the first time in many years!. Unlikely, but one can live in hope.

I’d like to say the fabulous weather has brought on a spate of barbecues at Chez Foti but to be honest there simply hasn’t been the time with everything else that’s going on. But we did manage a lovely one last Saturday with an assortment of Kebabs, Satay Sticks and Salads. Very much enjoyed by all and both kids happily munched away.

I LOVE Halloumi on a barbie and it makes for a fab veggie kebab. And as I recently discovered my kids like it too it’s sure to become a bit of a regular round here, though they’ll have a fight on their hands for it with me! Since Halloumi doesn’t take long to ‘cook’, more like brown, I suggest you either bbq it with quick-to-cook veggies like cherry tomatoes, finely sliced courgette ribbons and mushrooms OR like me with a pre-roasted selection of slightly longer-to-cook veggies, namely red peppers, aubergine and thickly cut courgette. Obviously the roasted veggies can be prepped in advance, so all you need to do pre-barbie is thread them with the Halloumi on to skewers.

fsf-summerCooking-with-HerbsSeeing as I’m hosting this month’s Four Seasons Food with a Barbecue and Barbecue Side theme I shall of course be entering this post! Also to Karen’s Cooking with Herbs Challenge.

Roasted Veggie & Halloumi Kebabs

Halloumi & Roasted Veggie Kebabs

Great for Toddlers & Pre-schoolers, Bigger Kids, Grown Ups, Family Dinners, Barbecues, Barbecues Sides, Outdoor Eating, Vegetarians

Notes: Feel free to vary your choice of veggies as to what you have in, or your kids will eat

Makes 6 – 8 Kebabs Sticks

1 small courgette

½ aubergine

1 red pepper

1 white or red onion, large

2 tablespoons olive oil

salt & pepper

1 tablespoon lemon juice

1 teaspoon Dijon mustard

1 tablespoon oregano leaves, roughly chopped

1 pack Halloumi cheese, 225g or 250g

Pre-soaked bamboo kebab sticks or metal skewers

1. Pre-heat your oven to 200ºC.

2. Slice the courgette into 6/7mm slices and cut the pepper and aubergine into similar sized chunks. Cut the onion in half, then each half into quarters. Half each of the quarters and separate the layers to roughly match the thickness of the veggies.

3. Place all the veggies in a roasting tray. Stir in a tablespoon of the olive oil and a generous pinch of salt and black pepper (go easy on the salt for littlies). Bake in the hot oven for 20 minutes.

4. Mix the remaining tablespoon of olive oil, lemon juice, Dijon and oregano in a bowl big enough to easily house all the veggies.

5. After 20 minutes remove the veggies from the oven and place in the bowl with the marinade. Ensure they have an even coating and leave to marinate until you’re almost ready to barbecue.

6. Cut your Halloumi into similar sized chunks to the veggies.

7. When you’re ready to barbecue thread the veggies and Halloumi onto your pre-soaked bamboo sticks or metal skewers, alternating between each component.

8. Cook the kebabs on a hot barbecue (or under a hot grill) for 4 to 5 minutes turning frequently. The cheese should be golden.

One very excited wee boy about the prospect of a barbie!

Jacques for once without a silly face. But very excited about the prospect of his forthcoming barbie fodder!

Roasted Veggie & Halloumi Kebabs

Never much time to snap a photo before little hands start grabbing!

You might also like:

Griddled Courgette & Cherry Tomato Garden Pasta

Griddled Courgette & Cherry Tomato Garden Pasta

One Pot Ratatouille

One Pot Ratatouille


Chicken Satay Sticks

Chicken Satay

Jacques tucking into his ‘chicken lollipops’ with zeal

I’ve been meaning to make satay sticks for the kids for so long now, and it’s taken me to host the Four Seasons Food barbecue event to actually get around to it. And predictably they were a huge hit. With both the littlies and myself, plus some friends I also trialled them out on with an additional chilli kick. It’s funny how food on sticks is always so appealing? And now, predictably also, I’m wondering why oh why it took me so long! Prepped in minutes, left to marinade for a few hours then barbied or grilled in a flash.

PAC_Logo_L-300x300Having travelled extensively in SE Asia in my twenties I must have gobbled my way through an inordinate amount of pork and chicken satay sticks through Thailand, Malaysia, Indonesia and Singapore, each with their national and regional twists. Always an exceptionally tasty, cheap and highly addictive street food snack on the hoof.

Pig A Chic @ FBC5

Pig A Chic @ FBC5

I was recently reminded and inspired of the wonders of satay by the highly authentic Pig A Chic who were dishing out Thai satay sticks and papaya salad (plus a range of hot sauces) a plenty to hungry delegates all weekend at Food Blogger Connect. If you get a chance to sample their food then you really MUST, please do check out their site at www.pigachic.com or follow them on Twitter @Pigachic.

Even Little Miss F LOVED them, devouring three!

Even Little Miss F LOVED them, devouring three!

Now on to my own considerably less authentic but nevertheless pretty tasty Satay Sticks. I made them first minus any chilli with the kids in mind and the ‘chicken lollipops’ proved very popular. I think Jacques managed five and Little Miss F three. And served with barbecued Halloumi & Roasted Veggie Kebabs and a Child-Friendly Salad that was an impressive eat. Yes, salad….I’ve FINALLY found a salad they’ll eat, but more on that in a later post. Whilst the chilli-less ones were fragrantly tasty I have to admit to personally preferring my grown-up version with a couple of finely minced hot chillies thrown into the marinade mix.

Naturally I shall be entering my post to this month’s Four Seasons fsf-summerFood, hosted by myself and with the seasonal theme of Barbecues and Barbecue Side DishesAnd if you have your own barbecue dish then please do join in, there’s even a prize this month of the Pitt Cue Co Cookbook.

Chicken Satay Sticks

Chicken Satay Sticks

Great for: Toddlers & Pre-schoolers, Bigger Kids, Grown Ups, Appetisers, Starters, Mains, Barbecues (or Grilling)

Special Equipment: Pre-soaked bamboo skewers or metal skewers

Notes: How about substituting the chicken for pork or tofu?

3 free range chicken breasts

2 heaped tablespoons crunchy peanut butter

2 tablespoons thick coconut milk

2 tablespoons lime juice

1 dessertspoon Thai fish sauce

1 dessertspoon fresh ginger, finely minced

2 cloves garlic, finely minced

1 heaped teaspoon soft brown sugar

1 – 2 hot chillies, finely minced (optional)

1. Flatten the chicken breasts a little. I usually bash mine with a rolling pin on a chopping board. Pretty therapeutic actually. Cut the flattened chicken into narrow long strips, about six per breast.

2. Combine all the other ingredients in a medium sized bowl to make the marinade.

3. Stir the chicken strips into the marinade. Cover and leave to marinate in the fridge for at least an hour or two. Or even over night.

4. Cut in half and soak your bamboo skewers (if using) in water for 30 minutes before you’re ready to cook.

5. Thread the chicken pieces onto the skewers.

6. Heat up your barbecue or grill. When very hot cook the chicken on each side for 5 minutes until a little charred and cooked through. Serve immediately.

Chicken Satay Sticks

My grown-up chillied version served up as part of a Tapas night with the gals. Inclusive of sangria.

You might also like:

Greek Stylie Pork & Veggie Kebabs

Greek Stylie Pork & Veggie Kebabs

Blue Cheese Burgers

Blue Cheese Barbecue Burgers


Strawberry and Banana Yoghurt Pops

Francesca: strawberry & banana yogurt pops

Wowsers things are busy round here. Packing and organising for the BIG move to the UK, working on a migration to a new blog (more on my exciting venture soon!), a trip to London for Food Blogger Connect last weekend (again more on this wonderful weekend shortly), snippets of time visiting friends for good byes AND it’s the big ten week school holidays here so have two kids desperate for some holiday action!. Needless to say there’s been many a trip to various water parks, swimming pools and lakes. So I offer my sincere apologies for the sporadic blogging now and over the next few weeks.  The simply aren’t enough hours in the day for all I have to do!.

In view of my extreme state of busyness here’s a real quickie of a recipe today, Strawberry and Banana Yoghurt Pops which could probably be made and bobbed in the freezer in less than two minutes flat. And they’re good, really good. More importantly the kids LOVE them, and since they’re considerably healthier than any lolly you could possibly buy, containing only fresh fruit, natural yogurt and a weeny bit of honey to sweeten, that’s a very good thing in this baking hot weather we’re currently having!. Homemade lollies are definitely the way forward, and if you don’t have any lolly makers why not invest in a set or two, mine cost a mere two euros! And if you don’t want to use fresh fruit you could always just fill and freeze them with fruit juice (which is actually what I do more often than not!).

Feel free to vary your fresh fruit, a few days ago I also made a batch with raspberries and peaches (though admittedly I did add a little more honey), just use up whatever you have lurking. A great way to get your kids eating plenty of fruit, and to quickly use up any gluts.

Strawberry & Banana Lolly

Credit-Crunch-MunchBeing notably cheaper than bought lollies I shall be entering this post to Credit Crunch Munch’s event, co-hosted by Camila of Fab Food 4 All and Helen of Fuss Free Strawberry-FundasFlavours, and this month by Sian of Fishfingers for Tea. I recently happened to notice a new challenge on the block called Strawberry Preservation Fundas, hosted by Techie Cookie Freaky calling for bloggers to submit their strawberry preservation recipes, so naturally I thought of entering my lollies!.

Yogurt Lollies

Strawberry and Banana Yogurt Pops

Great For: Toddlers and Pre-schoolers, Big Kids, Grown Ups, Summer, Parties, Snacks, After School Treats, Fruit Gluts

Serves: Makes 6 Lollies (though this will depend on the size of your lolly maker)

Special Equipment: a hand held stick blender OR food processor or liquidiser, lolly makers

125g strawberries, washed and hulled

a large banana

125g plain yogurt, greek, cows, sheeps, goats are all fine (I’ve tried them all!)

dessertspoon of runny honey

1. Place all the ingredients in a bowl and whiz with a stick blender until the consistency of a smoothie. Or place in a processor or liquidiser and blitz.

2. Pour into your lolly moulds and place in a freezer for a few hours or overnight until they’re set.

And that really is all there is to it!. Off to do some packing…..

Strawberry & Banana Yogurt Pops

Strawberry & Banana Yogurt Pops

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Roasted Tomato and Feta Risotto

Roasted Tomato Risotto

This was actually a fabulously tasty dinner borne out a random fridge emptying operation!. You know those times when there doesn’t appear to be anything too interesting and you rustle up what there is anyway, and hope for the best. And actually it was really rather good and has since been made a couple of times, and not just when I’m in fridge clearing mode! What’s more the kids ate it, Jacques in the main because it contained an ample amount of his beloved olives (especially taking into account his sister’s discarded ones), and Francesca who claims to not like tomatoes happily ate these sweet roasted ones. Result. And us big people loved it too, so a perfect family dinner all in all.

Jacques eating Roasted Tomato Risotto

One happy Jacques with his olivey risotto!

To be fair I probably wouldn’t be feeding this risotto to an Italian or Risotto Aficionado. I mean feta in a risotto?. It’s all a bit wrong really. But hey this Greek/Italian fusion worked for my lot and interestingly, while I was stirring away, as you do with a risotto, I couldn’t help but think it all looked a bit like a hot greek salad. And besides, since it has no cow’s dairy but sheep’s milk Feta it’s something I can happily give to Jacques who appears to be dairy intolerant.  It’s certainly one of my healthier risottos and a fab way of getting lots of the good stuff into little (and big) tums!

Even Francesca enjoyed it, tommies and all!

Even Francesca enjoyed it, tommies and all!

Simply oven roasted cherry tomatoes (with fresh thyme if you have any), roasting while you make the risotto. Then stirred into a super-healthy risotto of  red pepper, courgette, olives (black or green) and blasphemous Feta cheese. De. Lish. Ous.

Since there’s fresh thyme involved I’m entering this post

Cooking-with-Herbsto Karen of Lavender & Lovage Cooking with Herbs challenge. Also as it was a genuine fridge-clearing concoction to Credit Crunch Munch, hosted by Fab Food 4 All and Fuss Free Flavours and this month by Sian at Fishfingers for Tea. To to Javelin Warriors Made with Love Monday’s event, as this is a made from scratch meal. And finally as tommies are now in season to Ren Behan’s Simple and in Season challenge. Phew that’s quite a few entries!Simple and in Season

Made with Love Mondays

Credit-Crunch-Munch

Roasted Tomato & Feta Risotto

Roasted Tomato & Feta Risotto

Great for: Toddlers & Pre-schoolers, Bigger Kids, Grown Ups, Family Dinners, Mid-Week Suppers, Risotto Fans, Vegetarians. Not for Risotto Aficionados

Serves: A Family of 4

Total Cook Time: 45 minutes

450g cherry tomatoes, halved

2 tablespoons olive oil

salt & pepper

a few sprigs fresh thyme. leaves removed

small onion, finely diced

1 small red pepper, cut into fine strips

2 cloves garlic, finely chopped

220g arborio risotto rice

large glass white wine

700ml hot vegetable stock, I use Marigold

1 small courgette, diced

60g green or black pitted olives, halved, optional

120g Feta cheese, crumbled

1. Preheat your oven to 200ºC

2. Place the halved cherry tomatoes cut side up on a large roasted tin. Sprinkle with a tiny bit of salt, black pepper and the thyme leaves. Finally drizzle over 1 tablespoon of olive oil. Place in the hot oven for 25 minutes.

3. Whilst the tomatoes are roasting, prep the risotto. Heat the remaining tablespoon of olive oil in a large heavy based saucepan on a gentle heat. Sweat the onion and red pepper strips for 10 minutes with the lid on, stirring every now and again and adding a splash of water if the veggies look a little dry and are sticking.

4. Stir in the garlic and allow to cook for a moment or two before stirring in the risotto rice, ensuring the grains get a good coating of the oil. Poor in the wine and stir.

5. Allow to simmer (uncovered) on a gentle heat until most of the wine has evaporated/absorbed then stir in a ladleful of the hot stock together with the diced courgette and olives (if using). Continue to stir at regular intervals adding further ladlefuls of stock every time the last one’s almost absorbed.

6. When the rice is tender stir in the roasted tomatoes, together with any juices from the tray, and the crumbled feta. Place the lid back on the pan and allow the flavours to rest and mingle for a couple of minutes.

7. Taste and season to suit. No added salt for littlies. Serve as is or with a sprinkling of grated fresh Parmesan.

You might also like:

Spinach, Courgette & Pesto Risotto

Spinach, Courgette & Pesto Risotto

Roasted Mushroom Pearl Barley Risotto

Roasted Mushroom Pearl Barley Risotto


July’s Four Seasons Food Challenge Now Open!

Wow. And wow again!. When Anneli and I concocted our little plan to start a new blog challenge we weren’t too sure we’d get many entries. Well I can happily report back we’ve been overwhelmed by each of the 53 entries we received! A bit of a success eh? Thanks so much to all you lovely folk who entered Four Seasons Food, we’ve literally been blown away by your support. And a huge thank you to (award-winning!) Anneli herself for her wonderful hosting, her epic round-up and winner announcement can be seen here.

mg_0450_2So after the success of our first month it is with great delight I get to open and host our second summer event: Barbecues and Barbecue Side Dishes.  Just cook and blog something that fits this theme, following the guidelines below. As I haven’t managed to successfully set up a Linky Tool on my site all entries this month are via email, details below.

This month we’re offering another prize, the aptly chosen Pitt Cue Pitt cue CookbookCo. Cookbook: Barbecue Recipes and Slow Cooked Meat from the Acclaimed London Restaurant. I’ve heard lots of good things about the restaurant, so I’m sure the book will be full of tasty offerings too.

The Guidelines To Enter:

  1. Any recipe that fits the current months theme can be entered, new or old.
  2. You can enter as many times a month as you wish. And of course feel free to enter your recipes to any other blogging challenges you like.
  3. You’re very welcome to enter from anywhere in the World, we’ll happily post out any prizes.
  4. Please give due credit if your recipe is not your own.
  5. Email details of your post to myself: loufoti@gmail.com. Please include the recipe title, the URL and the photo you’d like to show.
  6. Include a link to Delicieux & Chez Foti on each entry
  7. Please add the relevant seasons badge – Spring, Summer, Autumn or Winter. Please update old posts that you enter to include a badge also. (See below for the code which includes a link back to Delicieux & Chez Foti within it so it is all you should need)
  8. Please Tweet your entries (if you’re on Twitter that is!) using the hashtag #FourSeasonsFood and include @Delicieux_fr or@ChezFoti and we will retweet all that we see.
  9. All entries will be added to the Pinterest Board – Four Seasons Food.
  10. The winning entry each month will be promoted via Twitter, Delicieux & Chez Foti Facebook pages and Google+ by both co-hosts.

I’m so excited to see what delicious barbecue dishes you’ll come up with. Have fun everyone, and here’s to a barbecue summer!

Please use the following code to display the badge and the links to our two websites:

<!– start link script –>

<img src=”http://www.delicieux.eu/wp-content/uploads/2013/06/fsf-summer.gif&#8221; alt=”Four Seasons Food” width=”215″ height=”173″ /><p>Four Seasons Food hosted by <a href=”http://www.delicieux.eu”>Delicieux</a&gt; and <a href=”http://www.chezfoti.com”>Chezfoti</a></p&gt;

<!– end link script –>

Four Seasons Food

Four Seasons Food hosted by Delicieux and Chezfoti

July BBQ entries:

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Smokey BBQ Ribs

Greek Pasta Salad

Greek Pasta Salad

Japanese Style Steak Salad

Japanese Style Steak Salad

Raw Beetroot, Caraway, Lemon Balm & Mint Salad

Raw Beetroot, Caraway, Lemon Balm & Mint Salad

Watermelon & Feta Cheese Salad

Watermelon & Feta Cheese Salad

Grilled Pork Tenderloin in Shallot Sage Marinade

Grilled Pork Tenderloin in Shallot Sage Marinade

Carrot Salad

Carrot Salad

Salmon Tikka Chapati with Mint & Coriander Raita

Salmon Tikka Chapati with Mint & Coriander Raita

Roasted Veggie & Halloumi Kebabs

Roasted Veggie & Halloumi Kebabs

Lemon & Sweet Pepper Chicken Kebabs

Lemon & Sweet Pepper Chicken Kebabs

Barbecued Pineapple

Barbecued Pineapple

Mixed Tomato Chutney

Mixed Tomato Chutney

Feta & Yoghurt Dip

Feta & Yoghurt Dip

Griddled Lettuce, Cornichon, Potato & Peppered Mackerel Salad

Griddled Lettuce, Cornichon, Potato & Peppered Mackerel Salad

Foil Wrapped Tartiflette Parcels

Foil Wrapped Tartiflette Parcels

Beetroot & Apple Salad with Gorgonzola & Walnuts

Beetroot & Apple Salad with Gorgonzola & Walnuts

Plaintain Chips

Plaintain Chips

Homemade Guacamole

Homemade Guacamole

Chicken Satay Sticks

Chicken Satay Sticks

potato & bean salad with zingy herb dressing-1

Potato & Bean Salad with Zingy Herb Dressing

Chilli, Garlic & Ginger Jam

Chilli, Garlic & Ginger Jam

The Big Summer Salad

The Big Summer Salad

Griddled or Barbecued Halloumi with Chilli

Griddled or Barbecued Halloumi with Chilli

Shortbread Squares with Chocolate Fudge & Marshmallow Topping

Shortbread Squares with Chocolate Fudge & Marshmallow Topping

Courgette, Chickpea & Roast Tomato Salad

Courgette, Chickpea & Roast Tomato Salad

Rose Harissa Chilli Sauce

Rose Harissa Chilli Sauce

Roasted Butternut Squash, caramelized Lemon & Berbere Houmous

Roasted Butternut Squash, caramelized Lemon & Berbere Houmous

BBQ Ribs for the best weekend ever!

BBQ Ribs for the best weekend ever!

Samphire & Tomato Salad

Samphire & Tomato Salad

Strawberry & Vanilla Ice Milk

Strawberry & Vanilla Ice Milk

BBQ Chicken (Indian Style)

BBQ Chicken (Indian Style)

Egg & Tomato Salad with Marigold & Chive Flowers

Egg & Tomato Salad with Marigold & Chive Flowers

BBQ Time - Pimm's Salad, Blue Cheese Mushrooms, Turkey, Banana & Apricot Burgers

BBQ Time – Pimm’s Salad, Blue Cheese Mushrooms, Turkey, Banana & Apricot Burgers

Homemade Baked Beans with Bacon

Homemade Baked Beans with Bacon

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The Big Cheesy Barbecue: Shropshire Blue Burgers, Halloumi Rosemary Skewers & Aubergine Tricolore Parcels


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