This was a great meal:
I used left over Broad Bean Risotto and added an egg and some extra chees...sort of following a recipe but my tweek that was delicious was I rolled them not only in flour and egg but also in Walnut crumbs mixed into dried bread crumbs...VERY tasty
Open Filo Feta Pie from Delicious Magazine:
Use 10 sheets of filo well buttered. Overlap the pie dish with the pastry.
Filling:
Mix together 150g feta, 200g ricotta, 250g chopped baby spinach, pepper, 1 minced galric clove (I used 2), juice of 1/2 lemon, 2 TBL pinenuts.
The recipe calls for golden raisins, I did not have them so instead used 1TBL Craisins...very nice.
I sprinkled some parmesan on the filo first and then put in the filling.
Scrunch the pastry up onto the pie but dont cover, just make a ring around the edge.
Sprinkle 50g of feta over the top of the pie (not on the pastry)
Bake190* for 18 - 20 mins.
Oh Yummy!
Side: 250g cherry/grape tomatoes on the vine, 4 smooshed garlic cloves, 1/2 TBL evoo and 1/2TBL balsamic.
Place in a small roasting dish and toss with the oil and balsamic. This calls for a 200* oven for 15mins but I set it alongside the pie and it was all done together.
I also cooked some English Pork sausage as I had some that needed cooking.
Salad of greens and avocado completed the main.
Plum Duff Pudding:
A very easy dessert.
2 eggs
3/4 cup castor sugar
1/4 cup milk
1 tsp vanilla essence
1 oz melted butter
1 cup self-raising flour
5 or 6 plums.
Topping:
1/2 cup castor sugar
1/4 pint cream
Mix together.
Beat eggs
Add sugar beat together
Add milk, essence, butter, mix
Stir in flour
Pour into butter dish
Set fruit skin side down in the batter
Bake at 400 about 1/2 an hour
Test for doness
Pour over topping whilst hot
Serve with cream or ice cream
I used left over Broad Bean Risotto and added an egg and some extra chees...sort of following a recipe but my tweek that was delicious was I rolled them not only in flour and egg but also in Walnut crumbs mixed into dried bread crumbs...VERY tasty
Open Filo Feta Pie from Delicious Magazine:
Use 10 sheets of filo well buttered. Overlap the pie dish with the pastry.
Filling:
Mix together 150g feta, 200g ricotta, 250g chopped baby spinach, pepper, 1 minced galric clove (I used 2), juice of 1/2 lemon, 2 TBL pinenuts.
The recipe calls for golden raisins, I did not have them so instead used 1TBL Craisins...very nice.
I sprinkled some parmesan on the filo first and then put in the filling.
Scrunch the pastry up onto the pie but dont cover, just make a ring around the edge.
Sprinkle 50g of feta over the top of the pie (not on the pastry)
Bake190* for 18 - 20 mins.
Oh Yummy!
Side: 250g cherry/grape tomatoes on the vine, 4 smooshed garlic cloves, 1/2 TBL evoo and 1/2TBL balsamic.
Place in a small roasting dish and toss with the oil and balsamic. This calls for a 200* oven for 15mins but I set it alongside the pie and it was all done together.
I also cooked some English Pork sausage as I had some that needed cooking.
Salad of greens and avocado completed the main.
Plum Duff Pudding:
A very easy dessert.
2 eggs
3/4 cup castor sugar
1/4 cup milk
1 tsp vanilla essence
1 oz melted butter
1 cup self-raising flour
5 or 6 plums.
Topping:
1/2 cup castor sugar
1/4 pint cream
Mix together.
Beat eggs
Add sugar beat together
Add milk, essence, butter, mix
Stir in flour
Pour into butter dish
Set fruit skin side down in the batter
Bake at 400 about 1/2 an hour
Test for doness
Pour over topping whilst hot
Serve with cream or ice cream