26/07/2010 by D.

This lovely recipe comes from Bill Granger’s Sydney Food

1 lb potatoes
1 small onion
2 eggs
2 tbsp chopped mint
1/2 cup crumbled Feta cheese
1/4 cup plain flour
salt and pepper
vegetable oil to fry

Peel and grate the potatoes and onion, stir in a little salt and leave to drain in a colander for 20 mins.  Lightly beat the eggs and add the mint, feta and potato mixture (squeeze and discard the water out of each handful as you add it).  Mix in the flour and season with a little black pepper.

Heat the oil in a large frying pan and add tablespoons of mixture (depending on the size you like).  Squash a little to make flat pancakes.  Cook on both sides until golden brown.

Serve with lemon wedges and a fresh salad.  Perfect for small canapes too.

Posted in Eggs, Flour, Mint, Feta, Vegetarian, Potato, Onion, Recipe | Print | No Comments »

20/11/2009 by D.

1 pomegranate
1 pack feta
1 box rocket (or a bag of hackney salad)

Cut the pomegranate in half and crumble out the seeds into a bowl, peeling off the skin as you go.  Rinse the seeds.  Rinse the salad.  Put the pomegranate seeds and salad in a bowl and crumble over the feta.  Mix well.

The brilliant thing about this combination is each element tames and compliments the other two.  In this case, three truly is the magic number.  If you really can’t face a naked salad, a little olive oil is all you’ll need.

To truly taste the flavours, serve it with something plainish like baked potatoes or chicken.  It is also lovely stuffed into pitta pockets for lunch.

Posted in Feta, Pomegranate, Salad, Rocket, Hackney salad, Recipe, Vegetarian, Organic Box | Print | No Comments »

27/10/2009 by D.

2 small or 1 large beetroot
1/2 red onion (or 1 small one)
1/2 pack feta
dash balsamic (optional)

Roast the beetroot whole as you would potatoes (why not put some pototoes in at the same time, this is lovely with baked spuds).  They take around 40 mins to an hour.  Don’t expect them to go soft like baked potatoes though, you’ll just get a little bit of give when they are ready!  While they are baking, finely dice the onion, and cube the feta into small cubes.  When the beets are ready, leave to cool a little, then peel and cube the same size as the feta.  Mix them all together.  Thats it.  Add balsamic if you like it, though usually this beautiful pink and red salad balances perfectly without it.  I keep a tub of this in the fridge and stuff toasted wholemeal pitta breads with it for lunch.  It keeps well for a few days.

Posted in Beetroot, Feta, Onion, Recipe | Print | 1 Comment »

21/10/2009 by D.

fruit: conference pears, cox apples, bananas, lemon, honeydew melon
veg: spinach, butternut squash, button mushrooms, carrots, ambo potatoes, onions, beetroot, reddish green peppers

The bags smell lovely and earthy tonight and those mushrooms look delicious!  I’m pleased to see plenty of pears too, so poached pears with chocolate sauce and ice cream will definitely feature this week as a recipe.  I also fancy a retro melon and prosciutto starter; very popular with both the babies!

The mushrooms are either going into a mushroom barley bake, or will be wiped, stalk trimmed and dipped in garlicky egg, then breadcrumbs and shallow fried in hot groundnut oil.  Yummy with some thick herby greek yoghurt (oh alright then, or garlic mayonnaise!).  The butternut squash will be stuffed, and I’m going to bake the beetroot at the same time, for a beetroot, feta and red onion salad later in the week.  The spinach will probably be curried along with the potatoes and carrots.  I’m getting very hungry now: I just have to decide which one is for supper!

Posted in Garlic, Melon, Feta, Beetroot, Mushroom, Pear, Weaning, Toddler, Onion, Organic Box | Print | 1 Comment »