Greek Spinach and Feta Flatbread

I am undergoing an experiment and I hope to God it works, as my kitchen is producing some fantastic aromas and the thought of this flat bread is making my mouth water so much. Our kitchen cupboards are pretty bare this week and I have a fridge full of odds and sods. Nothing seams to go together. Sitting alone in the cheese box of my fridge was a medium piece of feta left over from a previous salad that needed to be used up. I scoured the fridge for any remaining ingredients that could go with this tangy cheese. There is was, half a large box of baby spinach leaves. I really didn't have to think too hard as to what I wanted to do. Originally a spinach and feta pie came to mind but I had no eggs to make pastry as Ian and I had devoured them over brunch yesterday. My thoughts then turned towards a type of flat bread. I had seen a recipe some time ago using two Indian roti's that sandwiched together some potato, onions and spices. I thought this idea might work with the spinach and feta...hence the experiment.

Spread the filling out flat leaving space at the edges

As I was making the filling I new what flavors I wanted and added them by taste. The filling turned out darn tasty..with a dash of this and a dash of that the perfect filling was made. I used my trusty tortilla recipe minus the oil to make the flat bread and allowed it to rest in the fridge for 20 minutes before rolling it out into small discs. A small amount of filling was added onto the top of the discs before being covered with another disc and rolled out to make a thin flat bread. At first I found that some of the filling did ooze out of the edges but with a bit of practice that ooze was minimal. These were then pan fried in a dry pan until the flat bread began to brown. The smell was amazing..I couldn't wait to tuck in. These would be perfect served alongside a Greek salad salsa. I had some of the filling left so I used this to serve alongside as a dip. Hummus would work well too.

For the Filling

2 Tbsp Cream Cheese

1 Tbsp Sour Cream

1/2 Onion finely diced

1 Garlic Clove minced

Small box of Baby spinach leaves

1/2-1 Tsp Ground Cumin

1/2 Tsp Dried Oregano

Juice from 1/2 Lemon

Grated Lemon zest

Feta Cheese Crumbled (Add to taste)

Salt and Pepper

For the flat bread

Click here

(Do not add oil)

Prepare the flat bread, cover in clingfilm and chill for at least 20 minutes. Meanwhile in a frying pan soften the onion until translucent, add the garlic, spinach, cumin, oregano, lemon zest and lemon juice and wilt the spinach. Season with a small amount of salt and plenty of pepper. Remove from the pan and set aside to cool. Add the sour cream and cream cheese to the pan and allow to melt together. Chop the spinach mixture up finely and add back into the pan with the crumbled feta. Combine well. Season with salt and pepper as needed. Remove from pan and allow to cool.

Remove the flat bread dough from the fridge and divide into several golf ball pieces. Roll each piece of dough into a ball. On a floured surface press the dough ball flat with the palm of your hand. Using a rolling pin roll the dough into small discs approx 5-7 mm thick. Add a teaspoon of the filling into the centre of one disc and spread thinly. Brush water around the edges of the dough before covering with another disc. Seal the two pieces of dough together and gently roll out to a thinner disc approx 5 mm in total. In a dry frying pan over a high heat add the flat bread and brown the underside. The bread will begin to bubble and brown spots will appear on the dough. Flip the bread over when this happens and brown the other side. Continue to make up the flat breads untill all dough has been used. Serve warm with a dip of your choice.

This experiment worked so well. The flat breads do need to have a dip served alongside otherwise they may be too dry.

Posh cheese on toast with onion marmalade

This is a twist on a welsh rarebit recipe, a thick cheesy sauce grilled over toasted bread. Basically a posh cheese on toast. Apparently it is Britain's version of the continental European fondue. It works really well with the onion marmalade. The sweetness of the marmalade cuts through the creaminess of the cheese. This recipe will make for 2 slices of toast.

Onion Marmalade

1 Large Onion sliced finely

1/2 Cup of Balsamic Vinegar

2-3 Tbsp Brown Sugar (Add enough to suit your taste)

Olive Oil

1-2 Tsp Chilli Flakes

Over a medium heat fry the onions in a little olive oil until softened and lightly browned. Stir in the sugar, chilli flakes and vinegar. Bring to a slow simmer stirring occasionally until the marmalade begins to get thicker. This should take approx 20-25 minutes. Allow the marmalade to cool slightly.

Cheese Sauce

3/4 Cup Grated Cheddar

1/3 Cup Sour Cream

1 Tsp Mustard

Pinch of Salt and Pepper

1 Egg Yolk

Into a bowl add the sour cream, mustard and egg yolk. Whisk to combine. Add the cheese and mix well.

Now its time to assemble. Toast thick slices of good quality bread on both sides. Spread a good spoonful of the onion marmalade on one side of the toast. Top with the cheese sauce mixture, then grill under a medium heat until the cheese sauce begins to brown and bubble. Remove from grill allow to cool for 30 seconds before delving in.

Cheese scones

I was making a huge pot of chilli for tonights dinner and thought what else can I have with it besides rice. After racking my brain I decided that a cheese scone would go nicely. I had a rough idea of how to make a scone mixture, but pretty much went by the trial and error theory. The trial and error theory worked out very well. I was so impressed that I bypassed waiting for chilli to cook and decided to have the scone with an avocado pear for my lunch.

Cheese Scones

1 1/2 Cups Flour

1 Tsp Baking Powder

1 Tsp Baking Soda

1 Tsp Salt

1/4 Cup Grated Cheese

250mls Milk

1 Egg

3 Tbsp Olive Oil

Pre heat the oven to 425 degrees. Mix the dry ingredients together in a large bowl and set aside. In alarge measuring jug whisk together the milk, egg and oil. Slowly pour the wet mixture into the dry mixture and mix at the same time (You may not need all the wet mixture) until the dough becomes slightly wet and soft but not too sticky. Place the dough on a floured surface, mold gently into a circle and flatten down with your hands until the dough is approximatley an inch thick. Cut into quarters and brush any remaining wet mixture over top before baking on a parchment lined baking sheet (on the middle shelve) for 12- 15 minutes or until golden brown,

These can be served alongside chillis, soups, stews or just on there own.

Hot Brown Sandwich

Wow!!! Comfort food or what? Last week I promised that I would start to eat a little healthier...well that was soooo thrown out of the window this week. My breakfasts so far have consisted of A&W classic combos and my evening meals range from steak and fries, fish and chips and roast beef with Yorkshire pudding. The reason for this is that Ian and I have been away from home for a few days and it is much easier to pick up a breakfast on the go and then chill out in the pub on an evening eating yet again more fried food. By rule Ian and I do not eat much fried food and bread is always kept to a minimum so our bellies have had a culture shock.

Since returning home our dietary intake hasn't really improved (mainly because I need to do a decent food shop). Nacho's yesterday and hot brown sandwiches tonight. I have never made hot brown sandwiches before and did not know about them until I saw then being made on a food network program. I was hooked, so for tonight that it was I made. It turned out far better than what I expected and was pretty quick to make and above all was soooo tasty. How could anything not taste good if it is smothered in oozing cheese sauce.

(Picture courtesy of irishgumbo.blogspot.com)

OK so mine wasn't as yellow but you get the idea ... right!!!

Hot Brown Sandwich (Serves 1)

2 slices of bread toasted

6 slices Deli Turkey

2 slice bacon

1 Tomato finely sliced

1 Tablespoon Butter

1 Tablespoon Flour

Milk

1 Tsp Mustard

1/2 Cup of Grated Cheese

S&P 

Preheat oven to 350 degrees. Lay your bacon out onto a baking sheet (and sprinkle with brown sugar (Optional)). Bake in oven until brown and crisp and allow to cool. Meanwhile over a medium heat melt your butter in a pan and add the flour to create a thick paste (rue). Start to add the milk and stir into the paste until you create a thick sauce (use as milk as you need). Add the mustard and combine. Remove from the heat  and immediately add the cheese and stir until melted. Season with salt and pepper. Slice your toast diagonally then layer the toast on an oven proof plate in the following way with the remaining ingredients: Toast, 2 slices of turkey and tomato, toast, turkey, tomato etc etc until all ingredients are used. Pour cheese sauce over top and place under broiler until the cheese sauce begins to bubble and brown. Add bacon on top before serving. Yum yum yum!!! It sounds like it would be really heavy but honestly it isn't. It is great for supper.

Cobb Salad

Cobb Salad (Serves 2)

Box of mixed lettuce leaves

1 Avocado

2 Boiled Eggs

6 Crispy Cooked Bacon Rashers

1 Cooked Chicken Breast

Blue Cheese
Tomatoes

For the dressing

1/3 White wine Vinegar

2/3 Olive Oil
Squeeze of lemon juice

1 Tsp Mustard

I garlic clove crushed

Pinch Salt and Pepper

Dried Chilli Flakes (Optional)

Dice all the salad ingredients into bite size pieces (with exception of the salad leaves). Place the lettuce leaves onto a plate or into a bowl and arrange the chicken, avocado, bacon, cheese, eggs and tomato over top.  To make the dressing whisk all ingredients together. Season to taste and pour generously over the salad.

Creamed Spinach with Parmesan

Creamed Spinach... I have never had it in my life until yesterday. I had the idea of making creamed spinach last week when I bought two large juicy sirloin steaks. I love to eat spinach and more often than not it is in a salad...well not this time. I wanted to try it differently and creamed spinach was the way to go. As I'm attempting to eat a little healthier I made it with soured cream, but by all means you can use cream instead. I bought a huge box of spinach and used the whole box to make this dish. As you wilt  the spinach your amazed at how quickly it reduces. We polished off all the spinach and would have had more if there was more available.

Creamed Spinach

1 large box baby Spinach

1 Tbsp Butter plus some for wilting the spinach

1 Tbsp Flour

Splash Milk

2 Tbsp Soured Cream

Nutmeg

Salt & Pepper

1/4 Cup Grated Parmesan

Begin by wilting the spinach down in a pan with a knob of butter. I did this in batches as my pan was not big enough. Allow to cool, then chop coarsely. Meanwhile in another pan add the tablespoon of butter and melt over a medium heat, then add the flour to make a thick paste. Loosen this paste up by adding a splash of milk (keep the pan on the heat and stir at all times to stop any lumps from appearing). This paste should remain thick but have a smoother consistency. Then add the soured cream and blend together well. Keep the pan on the heat and cook out the flour. Add the Parmesan and season with salt and pepper and nutmeg to taste.  If you feel the sauce is too thick add some more soured cream or milk, but remember the spinach will add some more moisture making the sauce less thick. Add the chopped spinach and mix well. Allow the spinach to warm through and then serve. Voila.....a lovely creamy spinach dish.

Mac n' Cheese

Not much to say today apart from, mac n' cheese is great for hangovers.

Mac n' Cheese

2 Cups Pasta

2 Tbsp All purpose flour

1 Tbsp Butter

3/4 Cup Crushed Tomatoes

1 Cup Grated Cheese (Cheddar/Parmesan)

 3 Sprigs of  Thyme

1/2 Cup Milk/Cream

Breadcrumbs

S&P

Firstly boil the pasta until al dente, the reason for this is that this pasta will also get baked together with the sauce so it doesn't want to be fully cooked. Meanwhile start to make a rue in a heavy based pan by melting the butter and stirring in the flour to form a thick paste. Stir the milk into the paste to make a thick sauce (This will be very thick), once combined add the crushed Tomatoes and continue to stir. If the mixture is too thick add some more milk. The sauce needs to be thicker than what you would expect. When you stir the sauce you should see the bottom of the pan where the spoon has just been. Add the cheese, thyme leaves and S&P to taste and combine until cheese has melted. Drain the pasta and pour it into the sauce and mix well. Pour this into an oven proof bowl and sprinkle breadcrumbs, thyme leaves and cheese over top. Bake in a 350 degree oven until the topping turns brown and crispy. Voila the perfect mac n' cheese.

Cauliflower cheese (known as brain!!)

Before I share my  cauliflower cheese recipe with you, I must let you know how the book is going.  I had become a little de-motivated with it, but now that motivation is back. I am lacking on photos predominantly  for the salad chapter so I am making it my mission to make a least two of the salads per week, so that they can get processed and entered into the book. I will then move onto the remaining meal photos. Bring it on!!!

Now for my cauliflower cheese blurb...I think I have said before that I am not keen on Cauliflower... well I take it back. I love it, especially brain style (No I'm not turning into Hannibal Lecter). It's a steamed head of cauliflower smothered in a mustard sauce and topped with melted cheese. Mmm mmm. A friend introduced me to brain (a name her boyfriend gave to it) last week and I have been keen to give it a go myself. The cauliflower was sweet and tasty and worked so well with the mustard. It knocked socks off any previous forms of Cauliflower cheese that I have had and it is so simple  to make which of course, I love.

Cauliflower Cheese (Brain)

1 head of Cauliflower

2 Tbs Dijon Mustard

1/2 cup sour cream

1/2 cup mayonnaise

S&P

1 to 11/2 cups of grated cheddar cheese

You will also need a microwaveable bowl that can hold the whole head of the cauliflower.

To prepare the cauliflower peal off all the green leaves and trim the stalk so the cauliflower will sit level in the microwaveable bowl. Place in the bowl with a 1/3 cup of water and cover with clingfilm. Place this in the microwave and cook on a high heat for approx 12 minutes until the cauliflower is tender. Be careful when you remove the clingfilm as the steam can really burn. Open it away from you pealing from the back forward.

Meanwhile mix the mustard, sour cream and mayonnaise together and add salt and pepper to taste. Leaving the cauliflower in the bowl drain off any excess water and then pour the mustard mixture over the cauliflower coating all the head and then sprinkle the cheese over top before putting it under the grill to melt the cheese. Once melted cut the cauliflower into pieces and serve.