Tag Archives: Feta

Spring Zucchini Fritters

11 Mar

zucchini fritters

Can you see the daffodils popping out all over.. this is a sure sign of spring! One of my favourite,most beautiful seasons! Everything is new again and then I just want to start cooking light, fresh, good-for- you meals!

It sounds a little bit different, and for those that aren’t big fans of tuna, I’ll tell you, its a whole load of protein – you wont even taste the tuna, and the best of all,its gluten free! Sometimes you just have to take a different route with vegetables and it can be very refreshing!

Zucchini, feta & tuna fritters

zucchini

Ingredients

2 x fresh chives, finely chopped

2 x medium sized zucchinis, grated

150g of greek feta, crumbled

1 x tin tuna

2 x eggs

4 x strips of bacon

salt & pepper to taste

1 x tablespoon olive oil

handful of marinated artichokes

2 x teaspoons of red pepper pesto

2 x poached eggs

zucchini

When you have grated your zucchini, flavour it with salt and black pepper and mix through. The salt will draw the water from zucchini.

zucchini

Make sure you squeeze all the water out from the zucchini, or it won’t bind properly with the remaining ingredients. While you wait for this, in the meantime, you can fry your bacon in a pan.

zucchini

When you have squeezed the water out, place the zucchini in the bowl. Add all the ingredients to the zucchini, besides the bacon, pesto & olive oil and poached eggs.

chives

Mix together thoroughly, to allow the egg to bind properly with the other ingredients. Heat your olive oil in a pan and scoop the mixture in the pan with a tablespoon.

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Cook the fritters on medium heat. These should go for about 4 minutes on each side before you turn them over.

eggs

Make sure to fully scoop them, covering the whole spatula, or they will break when you flip them over. In the meantime, cooke your poached eggs.

zucchini

To plate up, place 2 strips of bacon on each plate. Place the fritters on top of the bacon and top each fritter stack with a poached egg.

eggs

Drizzle with a little pesto, grind some black pepper and add artichokes to the side (optional)

zucchini fritters

Hope you enjoy these fresh little fritters as much as I did!

zucchini fritters

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Pièce de résistance … Home Grown Tomato tart

25 Aug

We should actually have a whole chapter on tomatoes, as my crop just keeps on giving and giving.. in the most famous and often used words of themost critical and only food taster in this house “The gift that keeps on giving”! However, there is something about tomatoes – the possibilities with these bright and beautiful red fruits are just endless! I read somewhere ( don’t ask me where, my memory is getting rusty)  something that actually just made my day – “It’s difficult to think anything but pleasant thoughts while eating a homegrown tomato”. Don’t you just love that, I feel like I am living on my own farm already!!

After talking about this tomato tart for quite a few weeks, I decided to actually just go for it!! After all, there will always be more tomatoes, and since we haven’t had tart within a week, I suppose, why not? I think it turned out so well, I heard new “hmmmmmm” noises from my hungry tiger that I haven’t heard before, and as always, the very famous ” beauuuuuuutiful”! I don’t actually know in what type of category it will fall in, because it has egg and cream, but just a touch, and it has 2 different cheeses. Maybe we should just call it “my french tart” since, it is after all, the Pièce de résistance!! It’s a real beauty, and why not, it is even my favourite colour!! There is always something exciting and daring about red! ;-p

Home Grown Tomato Tart

14 medium tomatoes, finely sliced / 10 large tomatoes

Olive oil for drizzling

salt & pepper to taste

1 cup of freshly grated parmesan cheese

1 cup of feta cheese

2 red onions, sliced in rounds

25g of butter and extra for greasing

1 teaspoon of crushed garlic

2 twigs of thyme

1 pack of short crust pastry

Flour for dusting

1 fluted tart tin

45ml cream/soya cream

1 egg

Spread your tomatoes out in a tray. Drizzle with some olive oil and season with salt and pepper.

Roast in the oven for about 15- 20 minutes. While this is roasting, melt your butter in a pan, add the garlic and slowly fry your onions on a low heat.

You just want them to slowly and slightly carmelize and turn soft, juicy and sweet. When your tomatoes are ready, your onions will be ready 🙂 Dust your surface with flour and roll out your pastry. Grease your tart tin. Place your pastry in the tin and prick with a fork. Preheat your oven to 180 degrees celsius.

Take half of your parmesan cheese and sprinkle on the pastry. Now, layer it with your onions. Sprinkle half of your feta cheese over the onions. Now place your tomatoes over the feta and layer them properly. Crumble the remaining feta over the tomatoes.

Layer the remaining tomatoes over the feta. Sprinkle with the thyme. Beat your egg and cream together. Pour it over the filling. Now sprinkle over the rest of your parmesan and place in the oven for 15- 20 minutes or until golden brown. What a lovely little surprise!! Enjoy with a crisp and fresh green salad 🙂 Just a thought…. my camera’s battery died, so these are dirty, disgusting blackberry photos, apologies, I know, it will NEVER happen again!! 😉

1st Date Pasta

3 Jun

yes, this sounds very funny, I know, but then again, I cant think of a time that I didn’t have a ridicilous title for my posts.I read about a girl today that has dyslexia and everyday she opens the dictionary and chooses a word. So I thought about my word for the past WEEK -Frustration: Frustration is a common emotional response to opposition. Related to anger and disappointment, it arises from the perceived resistance to the fulfillment of individual will. The greater the obstruction, and the greater the will, the more the frustration is likely to be.

Yes, this is me ( typing it all with one hand, which might even increase the frustration),feeling uesless. So you can imagine what it must be like for that man of mine. My mother always said to me, even if you start feeling sorry for yourself, think about everything that is wonderful. I have a lot of these happy-filled bubbles 🙂

So, as I was sitting outside on my deckchair (desperate housewife-style), I looked around at my beautiful flowers, listened to the birds singing, and just the normal sounds that I have become familiar with ( Siren of a ambulance every 5 minutes ;-p)I fell instantly blessed -smelling a scent of a flower that I remember from my first date with my hubby…… the mischievous face of the fierce lion cub entering my mind, which still makes me smile. 🙂

It was a hot day, filled with the scent of flowers and our date was in Stellenbosch, in the courtyard of a beautiful restaurant. I remember when I walked in as he was waiting for me, looking up, thinking what a beautiful man, and what a terrible mistake. There and then I knew I was in love already and he was flying back to another country and my heart will be broken forever,dramaqueen!! The other part of the story was that I already looked at the menu earlier that day and decided I was having the Salmon pasta with cream, feta and roasted tomatoes. Coincidently, the hubby put the same order in for himself, so this is how the scent of a flower brought me to the memory of our first date, more so, a very similar dish that I made and never blogged about. So clearly, you know by now that this recipe is dedicated to my lovely, ever so handsome, mischievous hubby, because I still love him more that words can dare to describe,every day.

1st Date Pasta

2 salmon steaks

2 handfulls of cherry tomatoes

juice of 1 lemon

4 pieces of bacon cut into medium sized pieces

1/2 leek chopped

1 cup frozen peas

1 block of feta cheese

handfull of fresh thyme

1 teaspoon garlic

250ml cream / soya cream

salt/pepper

2 cups of rigatoni/penne pasta

handful of freshly grated parmesan

Place your salmon and cherry tomatoes on a baking tray. Drizzle the tomatoes with olive oil and grind over some black pepper and salt. Put in preheated oven of 200 degrees celcius. Cook the salmon for 15 minutes and roast the tomatoes for 20 minutes. While this is cooking, heat a pan on the stove and add your garlic to the pan and pour in some olive oil. Fry your leek until soft, but stil firm and add your bacon.Fry until the bacon is almost cooked and add your lemon juice,thyme and peas.

Start boiling water for your pasta and remember to put salt in the water. When your salmon is done, rougly break it into pieces and add to your bacon mixture. Now add your cream and feta roughly broken into pieces and simmer for 5 minutes. Taste and season with salt and black pepper. Lastly, add your cherry tomatoes and mix it through gently. When your pasta is done, toss it with your salmon sauce and sprinkle with parmesan, plenty of love and enjoy!

summer… sun.. anything… where are you

25 Jan

Ok, I am going to be honest. I had this wonderful idea ( I thought so!) that if I had to have my own blog.. basically not very interesting.. I will keep taking photos, as well as share my recipes. Not that anyone has been to the posts to read them ;-p  So after an extremely depressing day.. coming home in darkness.. listening to million gazillion phones ringing and driving me mad, I decided that tonight was the night. So here goes.. and since this is my first recipe.. I dedicate it to my friend Tanya Nel.. she is almost like my little sister. She recently moved to London.. and I have to admit, she is probably the only person that does not think I am completely crazy.. also someone that will always eat my food. She has an appetite for food, and more so… life. So her boyfriend is arriving in London on Saturday and she has been confiding in me that she started practicing her cooking since she will be cooking their dinners 🙂 So.. sitting here with quite a smirk on my face just thinking about our last conversation… here goes.. Tanya my little friend.. sister from another mother, this one is for you.. maybe you’ll cook it sometime ;-p

Pan fried seabass fillets with green beans, mushrooms and spinach & feta penne

Ingredients:

2 seabass fillets

2 cups of penne

handful of button mushrooms, chopped

Salt &  Pepper for seasoning

2 teaspoons of olive oil/chilli oil

1 teaspoon of butter

2 teaspoons of crushed garlic / 2 cloves of garlic ( minced)

1 1/2 Cup of Green beans

Balsamic glaze

2 teaspoons of chives ( fresh – chopped) or dry

2 cups of baby spinach

2 x handfull of feta cheese

Juice of half a lemon

Method:

Heat two teaspoons oil with 1 teaspoon of garlic and 1 teaspoon of chives in your frying pan. Add the green beans. Fry until the mushrooms turn golden. Remove from the pan. Heat water in the saucepan for the penne. Remember to season the water with salt. While the water gets to boiling point, season your seabass with salt and black pepper. Now place the pasta in your boiling water. follow the instructions on the pasta packet. While the pasta is busy cooking, heat the butter in the pan with the remaining teaspoon of garlic and teaspoon of chives. The pan should be quite hot. Place the seabass fillets skin down. Fry for 5 minutes. Turn your seabass over and squirt your lemon juice over the fillets. Now add the green beans and mushrooms that you cooked earlier. Drizzle with the balzamic glaze. Not too much, this is just for a touch of sweetness.  Your pasta should be ready or nearly ready by now. Drain your pasta, but allow a little bit of pasta water in the saucepan with your pasta. Add the baby spinach. The steam and remaining pasta water will wilt the spinach. Add your feta and put back on the hob ( only slightly heated) and mix the spinach and feta with the pasta. This will make a slightly creamy sauce.Lastly drizzle with a little bit of olive oil and season with salt and pepper, dish up and enjoy!

This really is tasty, looks great and healthy too! My hubby loved it! He always phones me around 5pm to find out what’s for dinner. So, I have to try and think of something new, but healthy to cook for my man each evening. I want to spoil him… I certainly get spoiled often with beautiful flowers… so why not give him delicious, healthy food :0)  Till next time.. hope this discipline lasts!  Nadia xxxx