A traditional Greek pastry, Spanakopita is made with filo, has a filling of spinach and feta cheese and is normally triangular in shape. Here’s a round version. First you will need plenty of filo pastry. The bottom and sides should have at least 7 or 8 layers. Grease the bottom of your pie dish and as…… Continue reading spanakopita
Category: cheese
cheeseburger
A truly delicious cheeseburger made by Thomas. Thomas made the sweet potato burger buns following this recipe by Chef John of Food Wishes. For the burger itself he coarsely ground his own beef and simply seasoned with salt and freshly ground black pepper. Each burger was served with 2 thin patties which were cooked on a hotplate using this smashed burger technique…… Continue reading cheeseburger
buffalo cauliflower and butternut
Vegetarian and spicy, this dish uses the fabulous flavours normally reserved for chicken wings. Preheat your oven to 230ºC (450ºF). Cut half a cauliflower into florets and some butternut pumpkin (squash) into chunks. Melt some ghee (clarified butter) and toss the vegetables in the ghee, seasoning with salt and pepper to taste. Roast in the oven until…… Continue reading buffalo cauliflower and butternut
leek, brussel sprout and stilton tart + roasted beets and carrots
A lovely combination of flavours improved by being encased in Maggie Beer’s sour cream pastry. Make the pastry according to the recipe (it works very well with light sour cream too). Roll the pastry out and cut a circle for the bottom of a springform cake tin and some strips for the sides and line the tin making sure there…… Continue reading leek, brussel sprout and stilton tart + roasted beets and carrots
roasted beetroot and chèvre stack with walnut crumb + roasted leek
Fresh chèvre and beetroot are a great match. Paired with the walnut crumb and roasted leeks this dish has a wonderful combination of flavours and textures. Preheat your oven to 180ºC (350ºF). Peel and slice 2 large beetroots and lay them onto baking sheets. Drizzle with olive oil, season with salt and freshly ground black pepper and roast until soft. Wash…… Continue reading roasted beetroot and chèvre stack with walnut crumb + roasted leek
cauliflower ricotta frittata
Here’s a different version of cauliflower and cheese. Heat your oven to 180ºC (350ºF). Divide a small cauliflower into florets and slice 1 onion. In an ovenproof dish, toss them in some olive oil and season with salt, freshly ground black pepper and some grated fresh nutmeg. Add a bay leaf and roast in the oven until brown…… Continue reading cauliflower ricotta frittata
three cheese frittata
This makes a delightful one-pan meal. Measurements for this recipe don’t need to be exact, in fact you can vary or expand on this theme in many ways. My frittata started with a sliced onion, a diced clove of garlic and a sliced fresh green chilli. As I used sun-dried tomatoes I also used the…… Continue reading three cheese frittata
grilled vegetable and ricotta terrine
This terrine makes a colourful and elegant first course and is bound to impress. You will need 6 large red peppers, 4-6 zucchinis, 2-3 large eggplants, 1-2 bunches of asparagus, 450g (1 lb) of fresh ricotta, a little vegetable stock and some gelatine. First cut the peppers into large pieces. The best way to do…… Continue reading grilled vegetable and ricotta terrine
bruschetta
This pesto and tomato bruschetta and caramelised onion and blue cheese bruschetta are equally good for lunch or a light evening meal. Make sure you have crusty Italian bread. For each bruschetta peel and finely slice 2 brown onions and dice 2 cloves of garlic. Cook them over low heat with a generous amount of…… Continue reading bruschetta
sweet corn bake
Golden and cheesy on the top, the centre of this bake is reminiscent of a soft corn tamale studded with juicy sweet corn. Preheat the oven to 180C (350F). Fry 1 large chopped leek, 1 diced green pepper and 2 finely diced green chillies in some vegetable oil until just starting to soften. Cut the…… Continue reading sweet corn bake
michelle picker cooks 