This is a recipe for a thick, creamy, tangy dip that literally couldn’t be more quick and easy to make. Just wack everything into a food processor and away you go – an (almost) instant dip, ready for snacking or entertaining. You can either roast […]
I’ve spent what feels like forever waiting for my homegrown tomatoes to become deliciously ripe and ready to eat. They have, however, flatly refused to co-operate. I don’t know if it’s the weather or our shoddy light-weight greenhouse but they are not playing ball. I […]
Whether you’re planning picnics or already thinking about packed lunches these are your new best friend. Crispy little filo parcels stuffed with sweet peas, creamy, salty feta and fresh mint – they’re absolutely delicious and very easy to make.
You can fold the parcels into any shape you like but I find it easiest to wrap long strips of filo pastry into triangles, which also makes the finished parcels extremely portable.
makes about eight (depending on size)
35g butter (melted)
200g filo pastry (approx 12 sheets)
200g frozen peas, thawed
2 spring onions
1 heaped tbsp finely chopped fresh mint
big pinch freshly ground black pepper
1/4 tsp chili flakes (optional)
sprinkling of sesame seeds (optional)
Pre-heat your oven to 180°c and line a baking sheet with parchment or a silicone baking mat.
Use a fork to crush the peas before crumbling in the feta. Finely slice the spring onion and then lightly mash all of the filling ingredients together.
Brush the filo sheets with a little of the melted butter before layering them up. I find that three layers is about right. Cut the pastry into lengths that will allow you to fold the parcels (you can make them any shape you like – I find triangles easiest). Spoon a heap of the filling mixture onto the pastry and then fold it into a parcel, making sure that the filling is fully encased by the pastry. Repeat until all of the filling and pastry has been used and then arrange the parcels on the baking sheet. Brush the outsides with a little melted butter and sprinkle on a few sesame seeds. Bake for 20-25 minutes, until crisp and golden. Enjoy whilst still warm or leave to cool for picnic treats.
If there was aquafaba mousse last week then you may have guessed that there would be hummus this week! This is a lovely fresh, zesty tasting version of hummus, which is absolutely perfect for summer picnics, barbeques or just plain old snacking. It’s also very […]
Asparagus season always seems like a welcome relief at the end of the grey winter months. In my current part of the world it’s kind of big deal too as it’s noted for growing some really fabulous quality asparagus. It’s just a shame that the season is so short!
It can be quite a wasteful vegetable though as let’s face it, it’s all about those delicious sweet tips so it’s nice to have a recipe in your arsenal that uses all of the asparagus to its full potential.
This actually makes more pangrattato than you will probably want with the soup but it’s a little tricky so make in smaller quantities. Any leftover is absolutely delicious sprinkled on top of pasta.
1 tbsp olive oil
1/2 white onion
1 tbsp flour
1 pint vegetable stock
2 tbsp creme fraiche
salt and pepper to taste
2 slices of crusty white bread (a little stale is best)
zest of 1 lemon
sprig of rosemary
1 tbsp olive oil
Dice the onion and roughly chop the asparagus, keeping a few tips to garnish the soup if you like and discarding any very woody ends. Gently fry all of this in the olive oil, but don’t allow it to colour at all, the onions should just be translucent. Stir in the flour, making sure that there are no lumps and cook for a further minute or two before adding the vegetable stock. Bring to the boil and then simmer for around 10 minutes until the asparagus is tender. Blend the soup with the creme fraiche until it’s completely smooth and season to taste with salt and pepper.
Make the pangrattato by tearing up the bread and blitzing it in a food processor together with the rosemary, lemon zest and black pepper. Add the oil and quickly pulse it again so make sure that all the breadcrumbs are well coated. Transfer them to a non-stick frying pan over a low heat and gently toast the breadcrumbs until they are beautifully golden. Keep stirring the breadcrumbs to make sure that they don’t burn.
Serve the soup garnished with a little extra creme fraiche, a generous sprinkle of pangrattato and perhaps a steamed asparagus tip or two.
This is such a great accompaniment to grilled or pan-fried fish, crispy tofu, in tacos or even as a tangy alternative to guacamole with some crunchy tortilla chips.
My home-grown chilis are pretty fierce this year so I actually only use half but if you use something like a jalapeno then one should be about right. It’s entirely up to you if you want to use a red or green chili, both are nice.
1 golden kiwi
1 large ripe avocado
1 chili (or to taste)
juice of 1 lime
1 tbsp chopped coriander
1 tbsp chopped chives
1 tbsp chopped mint
seasalt & black pepper to taste
Deseed the chili and finely chop it. Peel the kiwi and the avocado and dice them into fairly small pieces. Gently toss everything together with the lime juice and season to taste with a little seasalt and black pepper. That’s it! It’s ready serve with grilled or pan-fried fish or tofu, or anything else that takes your fancy.