Tag Archives: Feta

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


Minted Pea and Feta Dip

Pea & Feta Dip

I make a lot of dips at Chez Foti. The kids love them, usually, and they strike me as one of the best and easiest ways to pump lots of raw veggies into little tums. They’ll happily munch away on pepper, carrot and cucumber sticks with a tasty dip but rarely touch them otherwise. Especially not in a form of salad. Oh no, not a salad. It’s funny now kids just don’t ‘do’ salad eh? I wonder at what age they’ll happily tuck into a plate of dressed leaves, 10?, 18?. Please do let me know what tricks you deploy, or at what age they’ll get salad?. I fear we’re a long way off from reaching that milestone.

So dips and sticks it is for a while. But dips are good anyway, and can be made from pretty wholesome ingredients. And they’re so conveniently quick, a couple of minutes of assembly followed by a further couple of whizzing and dolloping and hey presto a homemade dip in probably less time than you’ve take to select a supermarket ready-made one. Here’s a couple of my previously dippy posts: A Couple of Fishy Dippy Dip Dips and A Trio of Dips for Babies, Toddlers & Big People.

And this is a goodie of a dip, and could even be made from store cupboard ingreds. Simply peas (fresh or frozen) whizzed up with feta, lemon zest & juice, fresh mint and a little olive oil and black pepper. Very very tasty. And met with 50% approval from the kids. Jacques wolfed it down, and Francesca reluctantly tried after several minutes of complaining that she didn’t like ‘green sauce’ (meaning pesto which she has a weird and inexplicable fear of!) and ate some. Not too bad a result. And I’ll be happily polishing off the rest for my own dinner of dips and sticks later. Though possibly with wine.

Pea and Feta Dip

Dips also give me an excuse to bring out my new and very gorgeous Oogaa divider bowls. Thanks so much to my friend Sam for sending them over, and indeed for designing such wonderful products in the first place!. Pretty fab I think you’ll agree. And my kids LOVE them, such fun and vibrant colours and designs.

fsf-summerJust a couple of challenges to enter. Firstly my very own co-hosted Four Seasons Food challenge, this month hosted by Anneli over at (award winning!) Delicieux with the theme of Outdoor Nibbles and Picnics. Would you believe this’ll be entry numero 48?. Cooking-with-HerbsNot bad for our first month! And secondly to the lovely Karen of Lavender and Lovage’s Herbs on Saturday challenge. And finally for my first ever time to Anyonita Nibbles’ Tasty Tuesdays

Minted Pea & Feta Dip

Minted Pea & Feta Dip

Great for: Finger Foods, Toddlers & Pre-schoolers, Bigger Kids, Grown Ups, Picnics, Lunches, Nibbles, Snacks

200g fresh or frozen peas

75g feta, crumbled

½ lemon, zest & juice

1 dessertspoon finely chopped fresh mint

black pepper, to taste

1. Steam or boil the peas for a couple of minutes. Drain and cool in cold water.

2. Place the cooled peas together with all the other ingredients in a bowl and whiz with a stick blender OR in a food processor.

Easy as that!. Hardly a recipe today I’m afraid, but busy, busy times.

You may also like:

Homemade Fish Fingers

Homemade Fish Fingers

Smoked Salmon Fishcakes

Smoked Salmon Fishcakes


Spinach and Feta Filo Pie: Spanakopita

Spinach & Feta Pie Recipe

I feel I should start this post by way of an apology. It’s an awful photo. I know. It shall be replaced next time I make this pie, and being such a tasty pie as it is this won’t be long. But as time is most definitely in short supply right now I’m going with the shameful shot in order to make another entry to this month’s Four Seasons Food challenge.

I’d also like to take to take the opportunity to offer huge and well deserved congratulations to my friend and partner in foodie crime for the Four Seasons Food challenge, Anneli! If you haven’t already heard she won the glittering Britmum’s Brilliance in Blogging Food award on Friday night for her gorgeous and inspiring Delicieux blog. I believe she’s still getting over the hangover and on her way back to rural SW France as I write. Well done Anneli, so can’t wait to help you celebrate!

So on to the Pie. I’ve been intending to bake this pie for a long long time, and despite the sad photos it was stunningly tasty. And took me right back to many a happy Greek joliday of yonder year. Though also made me a little sad, sad in the sense it was made with shop bought spinach and not Chez Foti spinach which until recently has been growing in huge abundance. As my garden winds up there’s very little greenery out there any more, bar a barrage of weeds and lots of (overgrown) herbs. In case you didn’t know I’m moving back to the UK this summer, back with the littlies to be nearer my family in gorgeous and foodie Herefordshire. Which funnily enough is very similar and gentle countryside to where I live now, minus the Pyrenees obviously!. And one day very soon I’ll be very excited to start another veggie plot on English soil. But more on my new venture in another blog soon.

Anyway, I digress again. Back to the pie, which was a real doddle to make. And makes for a wonderful cold or warm picnic, lunch or dinner munch. Don’t be put off by the filo, it’s so easy to use and very forgiving in any shape or form!. The pie’s assembled in a flash, simply a matter of sweating a little onion and garlic, followed by a seemingly monstrous amount of fresh spinach. A stirring in of lightly beaten eggs flavoured with nutmeg and a little Dijon mustard, pine kernels, parsley and feta. Then spooning into a filo pastry shell, topped with more filo and baked for a mere 30 minutes.

fsf-summerNaturally I shall be entering my picnic-perfect pie to the Four Cooking-with-HerbsSeasons Food challenge, a new monthly event hosted by myself and (award winning!) Anneli at Delicieux. This month Anneli’s hosting and the theme’s aptly Picnics and Outdoor Nibbles. Also to Lavender and Lovage’s Herbs on Saturday event,Simple and in Season Ren Behans Simple and in Season and Javelin Warrior’s Made with Love Mondays.Made with Love Mondays

Spinach & Feta Pie Recipe

Spinach & Feta Filo Pie: Spanakopita

Great For: Toddlers & Pre-schoolers (if they’re not green adverse!), Bigger Kids, Grown Ups, Family Dinners, Mid-Week Suppers, Week-end Slowies, Picnics, Nibbles, Mains, Lunches, Dinners, Dinner Parties, Parties, Spinach Growers (sob, sob)

Notes: Substitute fresh spinach for the same weight in frozen spinach which has defrosted (no need to wilt)

Serves: 4-6 large slices

1 tablespoon olive oil

1 onion, medium sized, medium dice

2 garlic cloves, finely sliced

500g fresh spinach, washed & dried and roughly shredded

2 heaped tablespoons chopped parsley

200g Feta cheese, crumbled

50g pine kernels

3 free range eggs

½ teaspoon grated nutmeg

1 heaped teaspoon Dijon mustard

pepper

4 large or 8 small sheets filo pastry

40ml olive oil

Special Equipment: a small ovenproof baking tray, pie dish or tart tin (roughly 20 x 20), round square or oblong! A pastry brush.

1. Pre-heat your oven to 200ºC/Gas 6.

2. Heat a tablespoon of olive oil in a large saucepan on a low to medium heat. Gently fry the onion for 5 minutes, before adding the garlic for a further 2 minutes, stirring regularly so nothing catches.

3. With the pan still on the heat stir in the spinach, in batches, until it’s all wilted. It helps to have a saucepan lid. Once wilted take off the heat and set aside.

4. Stir into the spinach the parsley, Feta and pine kernels. Lightly whisk together the eggs with the nutmeg and Dijon mustard. Stir the eggs into the spinach along with a generous pinch or two of black pepper. Ensure everything’s very well combined.

5. Grease your chosen dish or tin liberally with olive oil. Line it with a small sheet of filo pastry or half a large sheet (letting the other half of a larger sheet hang over one side – it will form the top once the filling’s been added). Brush the sheet with olive oil before adding another layer. Continue until you have 4 base layers of filo.

6. Spoon in the spinach mix and evenly spread. Layer 4 small sheets of filo pastry on the top, brushing on oil between each and tucking the edges into the sides to seal the pie. I like to scrunch them up for effect. If using the larger sheets turn them over and scrunch them onto to the top of the pie and tuck into the sides. It might look messy but filo pies are very forgiving!.

7. Brush the top with olive oil if you haven’t already done so. Place in your pre-heated oven for 30 minutes until set, golden and crispy. Turn out of the dish, if you dare, and allow to cool for a few minutes. Lovely warm or cold.

You might also like:

Greek Stylie Pork & Veggie Kebabs

Greek Stylie Pork & Veggie Kebabs

Spinach & Ricotta Cannelloni with Hidden Veggies Tommie Sauce

Spinach & Ricotta Cannelloni with Hidden Veggies Tommie Sauce


A Couple of Summer Crostini for the Four Seasons Food Challenge!

Summer Crostini Recipes

I’m a huge fan of Crostini and Bruschetta, well anything tasty on toast to be honest. Little niblets of loveliness to gobble down between sups of vin blanc on balmy summer evenings (of which admittedly we’ve had precisely one so far this year!). And they don’t just have to be for grown ups, Jacques in particularly gets very excited about crostini, though Francesca’s a little more cautious, as ever. Whenever we have friends over I can’t resist a few toasty offerings and these are my favourite toppings of the moment.

Firstly a Wild Garlic and Cannellini Bean Crostini, a simple mix of cannellini beans, lemon zest and juice, a small bunch of wild garlic leaves and bulbs , a little green chili, olive oil and seasoning. Plus a sprinkling of parsley to finish. No cooking (bar the crostini toasts) just a simple assembly job. And it so happens to double as a deliciously morish dip, which I find requires considerable restraint to not polish off in a single session.

Secondly there’s my now-favourite topping of all time. Homemade Pesto, Lemony Griddled Courgettes and Feta Crostini. Admittedly this is a little more faffy, but so so worth the effort. And exceptionally crowd pleasing to all ages and tastes. And since all the elements (like the Cannellini Crostini) can be made in advance you don’t have to be faffing when your guests arrive.

fsf-summerI shall, of course, be entering this post to my brand new Four Seasons Food blogging Simple and in Seasonchallenge, co-hosted my myself and Anneli of Delicieux. This month Anneli’s hosting and the theme’s Summer Outdoor Nibbles and Picnics. Cooking-with-HerbsAnd as the ingredients are all in season to Ren Behan’s Simple and in Season event. And last but most certainly not least to Lavender and Lovage’s lovely Herbs on Saturday challenge.

Cannellini Beans & Wild Garlic

Wild Garlic & Cannellini Bean Crostini

Great for: Pre-dinner nibbles or appetisers, bigger kids, grown-ups, parties, starters, vegetarians, wild garlic foragers, dipping

Notes: Substitute the wild garlic for a crushed clove of cultivated garlic if you can’t forage or source

1 400g tin cannellini beans, drained and rinsed

zest of 1 lemon, plus a generous squeeze of juice

1 tablespoon of olive oil

1 small bunch of wild garlic leaves, finely chopped or 1 clove of cultivated garlic, crushed

½ green chili, finely chopped, optional

salt and pepper

1 dessertspoon finely chopped parsley for the top

crostini toasts – see recipe here

1. Simply mix together the beans, lemon zest and juice, olive oil, garlic, chili (if using) and a generous pinch of salt and black pepper. If you’re making for little people avoid the chili (unless they like it) and salt.

2. Taste and add more lemon juice, salt or pepper to suit.

3. Serve spooned onto crostini with a little chopped parsley on top or as a dip with crudités or breadsticks.

Summer Crostini Toppings

Homemade Pesto, Lemony Griddled Courgettes and Feta Crostini:

Great for: Pre-dinner nibbles or appetisers, bigger kids (though Jacques at three adores these!), grown-ups, parties, starters, vegetarians, courgette growers, pesto fiends

Notes: This recipe makes enough for about 12 crostini, feel free to substitute the homemade pesto with shop bought, but homemade is a cinch to make and truly sublime on this recipe, particularly parsley pesto (made with any sort of nut)

Special Equipment: A griddle pan or heavy based frying pan

1 large or 2 small courgettes, washed

2 tablespoons good quality extra virgin olive oil

½ lemon, juiced

salt and pepper

12 crostini toasts – see recipe here

2 – 3 tablespoons of homemade parsley pesto, or you could make your own recipe using these mix ‘n match ideas

100g of feta cheese, crumbled

1. Slice across the courgettes into diagonal 2mm thick strips

2. Heat a griddle pan or heavy frying pan until very hot

3. Mix together the olive oil, lemon juice and a generous pinch of salt and pepper in a bowl. Set aside.

4. Fill the hot pan with a single layer of courgette slices and cook for a minute or two on each side until char-grilled. Remove the slices from the pan and place in the bowl with the oil and lemon mix.

5. Continue with more courgette slices until they’re all fully cooked and charred. Stir them all around in the bowl with the olive oil and lemon, cover and set aside to marinate until you’re ready to assemble the crostini.

6. When you’re ready for crostini assembly take each crostini and spread on a generous layer of pesto. Top with a small pile of the courgettes and finish with a crumbling of feta.

7. Serve. Eat. Divine with vin blanc.

Summer Crostini Recipes

Smoked Salmon & Red Pepper Dip

Smoked Salmon & Red Pepper Dip

A Couple of Winter Crostini: Lovely Cannellini Beans & Homemade Tapenade

A Couple of Winter Crostini: Lovely Cannellini Beans & Homemade Tapenade


Double Rocket Pizza!

Rocket Pizza

Oh I’m so into this pizza these days, it’s a really tasty little gem and one of the finest veggie pizzas that I can recommend. And handily happens to satisfy my current lust (or obsession) for all things pesto. As regular readers will well know I’ve been on a bit of a pesto bender lately trying out many a permutation of the goodly green stuff. If you didn’t catch them there was my Pic n’ Mix Pesto and Stilton, Parsley & Walnut Pesto blog and the earlier Parsley and Almond one too.

Rocket Pesto happens to be up there with my favourites, made fairly classically with a couple of large handfuls of fresh peppery Rocket, lightly toasted Pine Kernels, Parmesan, Garlic, Olive Oil, plenty of Black Pepper and a handsome squeeze or two of Lemon Juice. Wonderful on pasta, but even more sublime smothered on a homemade pizza base then topped with fine slices of Courgette and crumbled Feta, baked and finished off with a scattering of fresh rocket and a drizzle of good olive oil. Oh joy. And just what I need to set things right at the end of yet another topsy-turvy day, of which seem to be happening way too frequently these days! But more on that in a later blog….

Rocket Pesto Recipe

You could obviously use any variation of homemade or shop bought pesto for this pizza, you don’t have to stick with the rocket. But as per all my other homemade pesto blogs, if you’ve never made your own pesto then I urge you to try. It’s ridiculously quick and easy. And you’ll never ever buy another jar again.

Presuming that Rocket is considered a herb (?) I’m most delighted to be entering my Rocket Pizza to Karen of Lavender and Lovage’s Herbs on Saturday event. And as my pizza’s a made from scratch munch to Javelin Warrrior’s Made with Love Mondays challenge.

herbsonsaturday

Made with Love MondaysDouble Rocket Pizza

Double Rocket Pizza with Courgette & Feta

Great for Pizza Nights, Girly Nights In, Bigger Kids and Grown Ups, Family Suppers, Week-end Slowies, Vegetarians, Pesto Fiends

For the Rocket Pesto (Enough for 2 pizzas or 4 servings with pasta):

80g of Rocket, washed and dried

a clove of Garlic, finely chopped

40g of Pine Kernels, lightly toasted for a few minutes in a dry frying pan

40g of Parmesan, finely grated

80ml of Olive Oil

a generous squeeze or two of Lemon Juice

Salt & Pepper

For the Pizza (Enough for 2):

One quantity of Pizza Dough, I use Jamie’s recipe

2 tablespoons of Pesto, Homemade Rocket or any other homemade or shop bought

a small Courgette, sliced across to the approx. thickness of a pound coin (or euro)

100g of Feta Cheese

Salt and Pepper

A squeeze of fresh Lemon Juice

a handful of Rocket Leaves and good quality Olive Oil to serve

Special Equipment: a pizza stone, pizza baking sheet or an ordinary baking tray/sheet

For the pesto place all the ingredients bar the salt, pepper and lemon juice in a food processor and pulse a few times. If you don’t have a processor use a deep sided bowl and a stick blender or a pestle and mortar. I prefer a fairly coarse texture so you might not want to go too crazy with the blitzing. Once you have  your desired texture, taste and season with salt, pepper and lemon juice to suit.

Pre-heat your oven to the hottest it will go and pop your pizza stone or baking tray in to warm up for a few minutes.

Roll out  the pizza dough to your desired size and thickness. I personally prefer mine very thin. Place on the hot pizza stone or baking tray.

Evenly smother over the pesto, followed by the courgette slices then crumble on the feta. Season with a little salt and plenty of black pepper plus a generous squeeze of lemon juice.

Place in your extremely hot oven and cook until crisp and golden. This could be anywhere between 5 and 15 minutes! Our woodfired bread/pizza oven usually takes less than 5 minutes and the oven at it’s hottest around 10.

When the dough’s golden and crispy on the underside and the courgettes cooked remove from the oven and scatter over another handful of rocket leaves and drizzle with a little good olive oil.

Slice. Eat. Enjoy. You could  always go Treble Rocket and serve with a Rocket & Parmesan Salad on the side.

And here’s some of my other pizza faves:

Pizza Puttanesca

Pizza Puttanesca

Roasted Wild Mushroom Pizza

Roasted Wild Mushroom Pizza

Chorizo, Potato & Rosemary Pizza

Chorizo, Potato & Rosemary Pizza


Roasted Roots and an Easy Roasted Roots Pizza

Roasted Roots Scone-based Pizza swallow-recipes-for-lifeWhat to do with Carrots, Beetroot and Cheese? These were the three ingredients chosen for March’s Recipes for Life challenge, a new monthly event held by Vanesther at Bangers & Mash. The challenge is run in partnership with the Somerset based charity Swallow who work with adults with learning difficulties. Every month they’ll be a new trio of ingredients and bloggers are challenged to come up with tasty, healthy and easy to prepare dishes that may even appear in Swallow’s new cookbook. What a lovely challenge I say!.

Admittedly not an obvious choice of ingredients at first but after a few brief moments of ponder I realised this remit would not only include one of our regular quickie dinners at Chez Foti, Roasted Veggies with Feta and Couscous but also my Roasted Veggie Lasagna too. My wholehearted apologies for the awful photos on both these blogs, but in my defense they were taken in my very early days of blogging!. I’m a bit of a regular veggie roaster and tend to make huge seasonal batches that get used over the course of a few days. Not only are they an interesting veggie side to a roast dinner or even bangers and mash but they’re perfect in a lasagna or thrown on a tart or pizza, wonderful in a sandwich (hot or cold, with cheese or hummus or just plain) or simply enjoyed in their own right with couscous, pasta or brown rice or as an antipasta.

Roasted Roots with Feta and Couscous

Roasted Roots with Feta and Couscous

For today’s recipe I have my seasonal Roasted Roots. I’m particularly partial to my Roasted Winter Roots as they bring such flavour and cheer to an otherwise verging-on-dull selection of veggies. Go for whatever you have to hand but beetroot, carrots, parsnips, celeriac, sweet potatoes, butternut squash and red onions all work marvellously together and tend to cook in the same amount of time. I like to boost flavours with plenty of fresh chopped Rosemary but you could happily substitute with fresh Thyme or dried herbs.

Winter Roots

My entry for  the challenge is an easy-peasy Scone-Based Wholemeal Pizza topped with plenty of Roasted Roots and a ball of Mozzarella (or Cheddar, Goats Cheese or Feta if you prefer). Funnily enough I haven’t eaten a scone based pizza since I was a child myself (they seemed to be all the rage in the 80s!) but have been eager to give one a whirl for ages now. Mainly as they’re so easy and quick to put together with no need for kneading or rising. Results were very good though admittedly incomparable to a thin crust homemade bread dough. But very tasty nevertheless, and my kids happily wolfed it down for their tea roasted roots and all!. The perfect instant and healthy pizza if you ask me, and one I shall definitely be baking again.

Roasted Roots

simple2012smallSince you can’t get much more Seasonal than my Roasted Roots I’m also entering my blog to Ren’s Simple and in Season challenge which so happens to be being hosted by myself this month!.

And as there’s fresh rosemary or thyme with the Roots I’m also entering it to Karen of Lavender and Lovage’s Herbs on Saturday event, this month hosted by London Busy Body.herbsonsaturday

Credit-Crunch-MunchAnd last but not least as this so happens to be a particularly frugal eat I’m entering it to Credit Crunch Munch, a joint event by Camila of Fab Food 4 All and this month by Helen of Fuss Free Flavours.

Roasted Roots

Roasted Roots

Great for Pizza (see below!) or Tart toppings, Lasagnas, Sandwiches, Antipasta, Veggie Sides or eaten with Couscous, Pasta or Brown rice. 

To make enough for at least two meals for a Family of Four (halve the quantity if you wish to make less)

2 Red Onions, very large dice

6 cloves of Garlic, left whole with skin on

3 Carrots*, peeled and sliced into 0.5 cm slices

2 – 3 Beetroot*, scrubbed (skin left on) and cubed to a 1.5 cm dice

1 – 2 Parsnips, peeled and cubed to a 1.5 cm dice

300g of Sweet Potatoes, Butternut Squash or Pumpkin* (or a mixture of any of these), peeled and cubed to a 1.5cm dice

300g of Celeriac*, peeled and cubed to a 1.5cm dice

a tablespoon of chopped fresh Rosemary OR 2 teaspoons of fresh Thyme or dried Oregano or Mixed Herbs

Salt and Pepper

4 tablespoons of Olive Oil

Special Equipment: 2 large oven baking trays

* Feel free to vary your veggies!

Pre-heat your oven to 200ºC.

Simply place all the peeled and cut veggies on two large baking trays. Sprinkle with the herbs, a large pinch of salt and pepper and the oil. Using your hands ensure all the veggies have an even coating.

Place in the oven and roast for 45 minutes. Turn twice during the cooking time. The veggies should all be very tender and a little golden.

Scone based  pizza recipe

Easy Scone-based Wholemeal Roasted Root Pizza

Great for Toddlers and Young Children, Bigger Kids, Family Dinners, Mid-Week Suppers, Vegetarians, Quick Homemade Pizza.

Serves a Family of 4:

125g Wholemeal Self-Raising Flour

100g of White Self-Raising Flour, plus a little extra for rolling

a teaspoon of Baking Powder

a pinch of Salt and Pepper

30g of Butter

1 Egg, lightly beaten

a little Milk

a heaped dessert spoon of Tomato puree, plus 2 dessert spoons of water

2 large handfuls (or more!) of Roasted Roots

100g of sliced Mozzarella OR 75g of cheddar/goats cheese/feta

Special Equipment: A baking tray, rolling-pin

Pre-heat your oven to 200ºC.

Place the flours, baking powder, salt and pepper in a mixing bowl and combine together. Rub in the butter until the mixture resembles fine breadcrumbs.

Add the egg and using your hands try to get the mixture to come together. You may need to add a little milk, keep adding until the mixture comes together in one piece.

Turn out the dough onto a work top or large board, shape into a ball and carefully roll out with a rolling-pin until you have your desired pizza size and thickness (as thin as possible is best, but harder to do with scone dough!).

Combine the tomato puree with the water and spread over the pizza base. Scatter over as many Roasted Roots as you can fit and then finish with a layer of cheese.

Place in the oven for 20 minutes. The pizza’s ready when the cheese is golden and bubbling.

You might also like: 

Spinach & Ricotta Cannelloni with Hidden Veggies Tommie Sauce

Spinach & Ricotta Cannelloni with Hidden Veggies Tommie Sauce

Super-Vegged Up Chilli con Carne

Super-Vegged Up Chilli con Carne


Butternut, Feta and Red Onion Tart with Thyme

I’m loving the Butternut and Pumpkin season at Chez Foti. To be honest it’s making a welcome change from all those tomatoes of the summer, not that they’ve completely finished yet!. And it’s been lots of fun getting a little more inventive with them than the usual soups and stews. One of my biggest successes was the Chocolate Pumpkin Cake, but I’ve also been making all manner of other sweet and savoury baked goodies that I haven’t found the time to blog yet. My latest mission has been to develop an interesting Butternut Tart and I’m finally happy with the results and ready to share the recipe. A Shortcrust pastry base (homemade or shop bought), a meltingly soft layer of red onions topped with roasted butternut cubes, crumbled feta cheese, toasted pine kernels, a generous sprinkling of fresh thyme and finally a drizzle of  balsamic for a little zing. Not only is this a great family-friendly mid-week supper or lunch tart, it’s a more interesting than normal vegetarian dinner party option too.

I have to hold my hands up and admit I do use ready-made shortcrust or puff pastry occasionally, particularly to make a quickie mid-week supper. In France both pastries are readily and cheaply sold in a roll, ready rolled and ready to place directly onto a (round) baking tin or tray. How’s that for super-cheating? Even better that it can sometimes be very good quality pastry, but like most things you get what you pay for. I believe in the UK you can only buy frozen shortcrust or puff pastry that needs to be rolled out? I do obviously make my own pastry quite often too!

You could happily also use a flavoursome pumpkin for this tart, and in fact I used a mixture of pumpkin and butternut here as I was using up what I happened to have in the fridge. Though my normal warning with using pumpkin standsmake sure it’s a sweetie! Pumpkin can all too often be bland and devoid of flavour, particularly the pumpkins sold for Halloween in the UK. I’m luckily enough to have really flavoursome ones at Chez Foti, but then I’m also lucky enough to have long sunshiny summers!.

Since thyme is a crucial flavouring to my tart I’m entering my recipe to Lavender and Lovage’s October Herbs on Saturday blog challenge.

I’m also entering it to the One Ingredient Challenge for a second time this month, hopefully this is allowed?! The One Ingredient Challenge  is a monthly blog event, held jointly by Laura @ How to Cook Good Food and this month by Nazima @ Franglais Kitchen, picking out a particular ingredient each month, and this month it so happens to be Pumpkin or Squash. Perfect!

Butternut, Feta and Red Onion Tart with Thyme 

Serves 3 to 4 people, or a family of 4:

400g of Butternut squash, peeled

a tablespoon of olive oil

salt & pepper

1 very large or 2 medium red onions

35g of butter

250g of shortcrust pastry, either homemade or shop bought

25g of pine kernels

a medium free range egg, lightly beaten

130g of feta cheese, roughly crumbled

a few sprigs of thyme, leaves removed

balsamic vinegar

salt & pepper

Special Equipment: A large oblong or round baking sheet or tray

Start with roasting your Butternut. Pre-heat your oven to 200ºC/Gas Mark 6. Dice into smallish 1 to 1.5cm cubes, toss in the olive oil and a pinch of salt and black pepper. Place on a roasting tray and roast for 25 to 30 minutes until the squash is soft and slightly browned.

Meanwhile finely slice the onions. Heat the butter in a frying pan on a low heat and saute the onions for 25 to 30 minutes until meltingly soft.

Roll out the pastry (or de-roll in my lazy case!) into a circular (roughly 30 x 30cm) or oblong (roughly 35 x 20cm) shape. Place on an appropriately sized and shaped baking sheet or tray. Lightly prick the surface all over with a fork. Bake blind in the already pre-heated oven (200ºC) for 10 minutes.

Now to toast the pine kernels. Heat a frying pan on a medium heat and once hot throw in the kernels. Shake every few moments until you have been lightly toasted. Remove from the heat and set aside.

Once the onions are cooked allow to cool for a few minutes before mixing them with the beaten egg and a tiny pinch of salt and pepper.

Once the butternut has finished roasting, the onions are ready and pastry baked blind you can begin your assembly. Evenly spread the onion mix over the pastry, followed by the roasted butternut cubes then a scattering of the feta and pine kernels. Generously sprinkle on the thyme leaves and a little more black pepper. Carefully drizzle a few drops of Balsamic evenly all over.

Place back in the already heated oven for 15 to 20 minutes (200ºC). Remove when the pastry is golden at the edges. Slice and serve. Lovely with a tomato or green salad.

How about trying some of my other related recipes Butternut Squash & Chorizo Soup with Chorizo Croutons, Pumpkin Mac ‘n Cheese,  Chicken, Pumpkin & Borlotti Beans, A Couple of Tomato Tarts, Leek & Goats Cheese Tart


Garden Pasta

So named ‘Garden Pasta’ as most people who grow anything themselves tend to grow tomatoes and courgettes at the very least, it’s two chief ingredients. A quick and simple pasta dinner using griddled and marinated in lemon and olive oil courgettes, cherry tomatoes, feta and basil, no more complicated than that. We’ve been eating this pretty frequently at Chez Foti lately, it’s a tasty little number that handily makes a dent into some of the enormous glut we’re accumulating!. If you’re not a regular reader courgettes were my ‘Veg of the Month’ in July and this month it’s most definitely the turn of the tomatoes. 64 plants and INUNDATED, cherries, beefs and plums. I need to dump my husband, kids and life in general and dedicate my being to the tomato cause…or battle. Which is also why we seem to be having plenty of quick pasta suppers these days, freeing up a little evening tomato factory time. Here’s the basket I picked this morning, just an average day:

I’m entering my recipe to Ren Behan’s Fabulicious Food August Simple and in Season blog challenge, as you can’t really get much more simple or seasonal than this Garden Pasta supper.

Enough for 2 big people: 

a tablespoon of lemon juice

3 tablespoons of olive oil plus a little extra virgin olive oil for drizzling

salt & pepper

2 courgettes, sliced lengthways into 3mm strips

180g of penne (or any other pasta that takes your fancy), cooked to packet instructions

150g of cherry tomatoes, halved

a handful of basil leaves, torn

80g of feta, crumbled

Combine the lemon juice, oil and a pinch each of salt and pepper in a bowl.

Heat a griddle pan or frying pan to a very high temperature. Dip each courgette strip into the above marinade and griddle or fry in a pan on both sides until cooked through, coloured and soft. Once cooked set aside in another bowl. Once all the strips have been cooked drizzle over any remaining marinade juices.

Cook the pasta to packet instructions whilst you’re griddling the courgettes. Once cooked, drain and put back in the pan and stir through the cherry tomatoes and marinated courgettes. Place back on the heat for a couple of minutes until the tomatoes are just starting to soften.

Take off the heat and stir through the feta and most of the basil. Retain a few torn leaves for garnish. Taste and add a little more lemon juice, salt and pepper to suit.

Serve with a drizzle of extra virgin olive oil over the top and the rest of the basil leaves.

How about trying some of my other tomato or courgette recipes? A Glut of Tomatoes Pasta Sauces, Tagliatelle with Cherry Tomatoes & Mascarpone, 70s Flashback Stuffed Marrow or Courgette, Feta & Basil Bruschetta or Spinach, Courgette & Pesto Risotto.


Courgette, Feta & Basil Bruschetta

Last night we had our lovely friend Debbie over for dinner and coupled with the welcome opportunity of an afternoon sans les enfants I got busy and inventive in the kitchen with our enormous glut of courgettes. Don’t ask me how but I’ve ended up with nine plants this summer. Last year’s seven were excessive despite our stream of guests the entirety of the courgette season.

Yesterday afternoon I was immensely satisfied to use six of the beasts in a three course courgette dinner, and almost get on top of the growing glut. Heavenly bruschetta topped with griddled and marinaded courgettes with lemon, feta and basil to start, followed by a chicken, courgette & chard thai green curry. The curry being a very rare treat as its nigh on impossible to get most of the ingredients here in rural France, but I happened to have a sudden success in homegrown coriander and some recently imported goodies from the UK. Recipe to be blogged shortly. Dinner was finished off rather surprisingly with a green tinged, utterly delicious and moist courgette cake, sandwiched with homemade lemon curd and topped with lemon cream cheese frosting! I’d love to take the glory for the cake but in truth it’s Nigellas from her Domestic Goddess book.

By the way, just in case you hadn’t guessed it, my Veggie of the Month for July is the not so humble courgette. I’ll be reviewing all my courgette recipes and ideas later in the month in a special courgettie round up. In the meantime I’d love to hear your interesting or novel courgette recipes and if I get a chance I’ll try them out before the round up.

Anyway, back onto the Bruschetta. I’m a big bruschetta fan, and this has to be one of my favourite toppings. And so lovely to be able to not only glorify the courgette but my homegrown basil that’s finally big and grown up enough to be picked (considerably later than last year). Griddled or barbecued in lemon juice, extra virgin olive oil and plenty of black pepper, marinaded in a little more oil, juice and zest and topped with salty feta and torn basil leaves this is to me the essence of summer, and an extremely tasty starter or entree. I regularly griddle or barbecue courgettes in this way, without always the further marinading, to serve as an interesting veggie side, pizza topping or pasta addition.

I’m entering this post to Lavender & Lovage’s Herbs on Saturday blog challenge, held this month by the lovely Vanether at Bangers & Mash Chat.

Marinaded Courgettes

Enough for 4:

2 medium to large courgettes

2 tablespoons of extra virgin olive oil plus a little extra for drizzling

juice of a lemon

zest of half a lemon

a generous pinch of Malden sea salt or similar

a generous pinch or two of coarsely ground black pepper

8 – 12 slices of good quality thickly sliced bread (sourdough works particularly well)

a clove of garlic

60g of feta, crumbled

a few basil leaves, torn

Fire up the barbie or place your griddle pan on a high heat.

Slice the courgettes lengthways into thin strips 2 to 3mm thick. Mix two tablespoons of the olive oil, half the lemon juice and the salt and pepper in a bowl.

Dip each courgette strip into the above marinade and place on the hot griddle. Allow to cook for two or three minutes until coloured and soft on each side. When cooked on both sides remove and place in another bowl and start up another batch until all are cooked.

Griddling

On to the cooked courgettes pour the rest of the marinade, a little more lemon juice (to taste), the lemon zest and another wee drizzle of olive oil. Give everything a good stir and leave to marinade until you’re ready to make the bruschettas.

In the same griddle pan or barbecue toast the bread until coloured on each side (this again will take several batches). Cut the garlic clove in half. As the hot toast is removed from the griddle rub the cut side of the garlic over the hot surface of the toast to impart a little flavour. Drizzle over a little olive oil. Top with a couple of slices of the marinaded courgettes, a little crumbled feta and a few pieces of torn basil and eat immediately. As if you could resist.


Couscous with Roasted Veggies & Feta

A very easy recipe today, but oh so tasty; one of my standard dinners when I’m feeling a bit on the lazy side. It was my Big Bro Ben who first dished this up for me several years ago, and I’ve been making it pretty regularly ever since!  I actually always keep a slab of feta in the fridge for this very dinner.  Great for all the family too, and a good way to inject your wee ones with oodles of lovely veggies.  Mine love the natural sweetness of roasted veg, and always seem to eat way more than if they were just plain steamed or boiled.

If you want to meat-up your dinner it’s lovely served with some spicy sausages on the side, Philipe likes a couple of Merguez.  Merguez are spicy North African lamb or beef sausages that are soooooo good……and oh sooooooooo bad for you and are easily available to buy here in France, but a little harder to come by in the UK or elsewhere.

Like all my roasted veggie recipes you really can use pretty much any veggies you have lurking in your cupboards, fridge or garden.  For this dinner I used all veg picked from my garden and roasted up some lovely baby beetroot (their inaugural use of the season!), a carrot, some squash, half a courgette, a couple of baby aubergines (sadly almost the last of the year) and a couple of small peppers (also nearly finished).

Chop all the veggies to a similar bite size piece, though I tend to cut harder root vegetables a little smaller than others, and fill up an oven tray or baking sheet until it’s full. Don’t fill any more than a single layer or the veggies will be a tad on the soggy side rather than crisply roasted.  Whilst this always looks like an alarming amount of veggies, they really do cook down a great deal so make sure you fill it up!  And even if you do have some leftovers they’re great eaten the next day in a sandwich with a bit of goats cheese, feta or hummus.

I like adding a touch of balsamic vinegar at the end of roasting, it adds an extra level of sweetness which is a particularly nice contrast to the salty feta.

For a family of four:

1 onion (preferably a red onion), roughly chopped

4 cloves of garlic, left whole with skin on

Enough veg to fill a single layer on your baking sheet or roasting tray, cut into bite size chunks (you could use any combination of courgettes, peppers, aubergines, carrots, parsnips, squash, pumpkin, beetroot, swede, mushrooms, cherry tomatoes, green beans….)

olive oil

salt & pepper

a handful of parsley, stalks removed and roughly chopped

balsamic vinegar (optional)

200g feta, roughly chopped

200g couscous

Preheat your oven to 220°C/Gas Mark 7.  Place your veggies, onion and garlic cloves on a large baking sheet or tray, and combine with a couple of tablespoons of olive oil, a generous grinding of black pepper and a little salt. Roast in the oven for about 30 minutes (turning at least once) until the veggies are all cooked through and a little browned.

While your veggies are roasting, prepare the couscous.  Because couscous varies in size, it’s best to cook to packet instructions. With the couscous in a largish bowl, I ordinarily  I add the same quantity in boiling water as weight of couscous, for example for 200g of couscous I would add 200ml of boiling water.  I also add a touch of olive oil and a little salt and pepper, then cover the bowl tightly and leave for 5 minutes. Fluff up the couscous with a fork and add a little more boiling water if it seems dry.

Once the veggies are cooked remove the tray from the oven, add the parsley, the roughly broken up feta (I crumbled the feta on my veggies afterwards today, but it’s also pretty nice warmed up in the oven until it goes slightly gooey) and a dash of balsamic vinegar if using, stir around a little and put back in the oven for a minute or two to melt the feta a little.

Serve the veggies on top of the couscous. Yum…..I hope you agree?!


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