Flakey, feta, veggie quiche

This is well and truly inspired by my mother. She always made quiche this way, using puff pastry instead of making her own. She always insisted this gave a lighter fluffier quiche so that the filling part would be the contents not the dough. I have to say I have to agree. Also if you buy good puff pastry, now days you can get spelt, whole wheat and all using butter and other natural ingredients instead of shortenings and other bad fats. 

The great thing with this quiche is that you can use any veggies you have at hand. I love broccoli as it tends to crisp up and yet retain some bite. I also love onion or leek as this brings softness and sweetness. Also peppers and tomatoes on-top are yummy for the same reason, soft and sweet. The feta brings it all together with saltiness and creaminess. 

 For this quiche I used - feeding 2-4 people (large portions for 2):

4 squares of spelt/alternatively whole wheat puff pastry (make sure you get the stuff that isn't made with strange fats it should be butter no other)
1/2 courgette
1/2 head of broccoli
1/2 long green paprika
1/2 long red paprika
1/2 leek (or a medium red onion)
1 block of feta (mine was 250 grams), diced
3 eggs
salt and pepper
2 stalks of kale (I used cavalero nero)
6 cherry tomatoes, halved
2 stalks of thyme, stalks removed
2 garlic clove, minced
drizzle of frying oil (rice oil)

Other veggies I recommend would be green asparagus, mushrooms, spinach. You could also add pesto after its come out of the oven, yum.

1. If you are using frozen puff pastry take this out at least 40min prior to starting. 
2. Preheat your oven to 180 degrees C 
3. Chop all the veg into bite size chunks
4. Fry the (except the tomatoes) veg in an appropriate cooking oil; in batches. You want the slightly soften the veg, so between 2-5 minutes per batch. Begin with the broccoli and kale as these tend to need a bit longer.
5. Whisk together the eggs, add the thyme leaves and the garlic. Season with salt and pepper. Whisk again to make sure alls blended in. 
6. Take out a baking or quiche form (I used a round 20cm diameter form). Place the puff pastry in the form and make sure the pastry is lining the bottom nicely. Now brush on some of the egg, onto the inner casing of the puff pastry. This will stop any veg juices from making the puff pastry soggy.  
7. Bake the puff pastry for approx. 10-13min. you don't want the pastry fully baked, but you want to have the egg wash looking glazed and not soggy. 
8. Now add the fried veggies to the quiche form, patting down to make sure you fill all possible air holes. Pack those veggies in nice and tight. To the top add the feta, also pushing some pieces into any possible nooks and crannies. Then add the halved cherry tomatoes. 
9. Finally pour the egg mix over the entire quiche, try to divide it evenly. 
10. Bake the quiche in the oven for about 45min -1 hour. Depending on your oven. You will know its ready when the puff pastry is golden around the edges of the quiche, you poke the centre and around the sides of the quiche and the fork comes out dry (no egg wetness) and the veggies look crisp and soft. 

Serve with a large side salad, slathered in a good dressing.

Broccoli, feta and hempseed pasta

This dish just created its self. I happened to have the ingredients and then they just came together and if I may say so myself it's a real tasty dish.

Broccoli is one of the those staple ingredients that we all need to eat lots of. It's also one of the veggies we don't have to spend extra money on buying biologically grown! The main health benefit of this humble veg is it's detoxifying ability. Believe it or not it's better for you steamed than raw, as your system can better utilise it that way. Another great benefit is that broccoli can help rebuild your vitamin D deficiency, something most of us here in the both have. Broccoli contains high levels of both vitamin K & A. Vitamin K is needed for bone formation and is needed for blood clotting. Vitamin A is among others supportive of vision.

Ingredients, serves two portions: 

1/2 head of broccoli

1/3 fresh chilli 

2/3 block of feta 

Zest from 1 lemon (preferably non waxed bio lemon)

1-2 tbsp hemp seeds 

2 tbsp cold pressed extra virgin olive oil/cold pressed sunflower oil 

salt and pepper 

between 150-200 grams dried pasta 

1. Put your pasta water on to boil. 
2. Wash the broccoli and halve. Using one half, tear of chunks from the main body of the broccoli. Slice the stalk into strips. 
3. Wash the lemon and zest into a bowl, add the oil and salt & pepper. 
4. Toast the hemp seeds slightly, this brings out their nutty flavour, allow to cool and then add to the oil. 
5. Deseed the chilli, try not to touch and if you do wash your hands. Don't rub your eyes. Add to the oil mix.
6. While the pasta cooks steam the broccoli. I prefer mine to have a bit of a bite to it, so I take it out while its still a bit hard because it will continue cooking when taken off the heat. Add to the oil and mix. 
7. Add the cooked pasta and then add the cubed feta. Season and enjoy! 

Lentils, feta, grilled courgette and end of summer

As summer draws to an end I try to relive it through my meals. This is inspired by my sister, she often makes it with smoked trout. It can be eaten luke warm or cold, as lunch or dinner. You can add or take out, and exchange the ingredients for others; avocado, grilled hallumi, radishes, cooked red beet, chicken, tuna, smoked mackerel or trout.  What ever takes your fancy. 

Lentils are a great source of fiber, folic acid and protein. In addition they are low in Calories. The beluga lentils also contain the highly antioxidant anthocyanin (also found in dark berries) which help fight free radicals that can lead to various cell damage and thus diseases. 

I tend to use either puy or beluga lentils for this dish, as they usually retain more of a bite and are less mushy. The beluga lentils have a slightly nuttier flavour. You could also use regular brown, however I wouldn't use yellow.

For this version I used - feeds 4: 

1 pack feta (preferably sheep or goat milk)

2 dl beluga lentils

10 wild cherry tomatoes 

1 courgette 

handful of mixed fresh herbs like; basil, parsley, coriander, tarragon

1/2 vegetable or chicken stock cube 

3-3,5 dl water

Lemon mustard vinaigrette: 

juice of half a lemon 

1/2 tsp dijon mustard

salt + pepper

2 tbsp extra virgin olive oil 

1. Begin by rinsing the lentils, using a strainer. 
2. Place the lentils in a pan and add just enough water to cover. Crumble a stock cube into the lentils and bring to a boil. Then lower to a simmer. Keep adding water when most of the water has evaporated. Cooking time varies but aim for about 15-20 minutes. Taste to decide how much of a bite you want to them. 
3. Wash the courgette and slice into rings. Heat a grill pan and then grill the courgette on both sides, no oil or other fat needs to be used. Place to the side to allow to cool. Once cool you na either leave them as they are or slice the rings into smaller pieces. 
4. Wash and halve the cherry tomatoes and place in a bowl. 
5. Either crumble or cut the feta into cubes and add to the tomatoes. Once the courgette has cooled add to the bowl. 
6. Wash the herbs and chop roughly and add the rest in the bowl.
7. To make the vinaigrette first whisk the lemon juice with the mustard, salt and pepper. Then add the oil and whisk until thick and emulsified. 
8. Once the lentils are cooked (I prefer them al-dente), add them to the bowl and mix with the vinaigrette.  

I hope you enjoy as much I do!

Spicy tomato, olive & feta pasta gratin

I love to make this on a Sunday. Its a really satisfying dish. Salty from the olives & feta, sweet and creamy from the tomatoes, crunchy and spicy. I cannot get enough of the top pasta layer, that has a crunchy yet chewy bite to it.

This will give you 4 large servings.

400 grams tinned tomatoes
400 grams feta (make sure you buy the sheeps or goats variety not the cows milk)
200 grams black kalamata or other strong flavored (i.e., expensive, not the cheap-o tinned kind)
2-3 minced garlic cloves
1/2 red chili medium sized
3 tbsp olive oil
3-4 basil leaves
salt + pepper (taste before you salt, both the feta & olives are salty)
pinch of sugar or a drizzle of balsamic vinegar (broth bring out the sweeter flavor of the tomatoes)
400 grams thick macaroni, fusseli, rigatoni etc.. (I prefer using whole wheat as you cannot taste a difference and in my mind this is adding a little fiber to the dish)
* optional - 200 grams fresh parmesan (this add a lovely crisp salty layer, as you can see form the first photo I opted for both version - with & without. The choice is entirely up to you)

1. Begin by heating up your oven till 180 degrees Celcius

2. Prepare a pan with enough water to par-boil your pasta, bring to a boil

3. Only cook your pasta for 1/3 of the time indicated on it's packaging. It will cook further in the oven. You don't want to end up with a soft mush

4. Dice your garlic cloves and finely sliced chili and fry in a drizzle of olive oil. Only for a few seconds as garlic tends to burn and become bitter very fast. 

5. Add the tinned tomatoes, salt + pepper

6. Allow the tomato sauce to cook for 4-6min. Then add the sugar or vinegar. Stir, then taste. 

7. Now add the olives and allow to further cook for another 10 min. 

8. Turn off the heat of the tomato sauce and crumble in the feta and add the finely sliced basil leaves.     Stir and taste. If needed add more salt and/or pepper 

9. Now add the pasta to the sauce and mix

10 Pour the mix into a large enough oven proof pan

11. * if you opt to use the parmesan, grate the parmesan and sprinkle over the top

12. Place the pasta dish in the oven and bake for approx 20-25min. The top of the gratin should be crisp (and golden if topped with parmesan) and the pasta cooked. 

Enjoy with a side salad or just as it is.