Greek style savoury cake

 Great for a picnic, an apéritif or a light summer lunch with a mixed greens salad. Don't be shy, keep the basic recipe and substitute the ingredients with leftovers eg, salmon, or that piece of leek, courgette, etc. In winter, I like to pair up a warming soup with a savoury cake for a hearty meal 😻

 

 

 

Ingredients:

• 150g f flour, I used 80g white flour and 70g buckwheat flour
• 1 heaped teaspoon baking powder
• 3 eggs
• 50g grated emmental (or cheddar cheese)
• 1 marinated red pepper cut into cubes
• 5 to 6 sun-dried tomatoes cut unto small pieces 
• 8 green olives cut into quarters
  
• 75g feta cheese cut into cubes
• Half a ball of mozzarella cheese cut into cubes
• I T olive oil
• 2T fromage blanc
• 1t black pepper
• 1 t dried parsley
  

Method:

In a mixing bowl, add the flour, baking powder and spices with the emmental and combine. 

Add all the other ingredients except the eggs, olive oil and fromage blanc. Mix with a spatula until all ingredients are coated with flour.

Add the eggs, mix gently until eggs are incorporated, the mixture will be quite sticky.

Lastly drizzle in the olive oil and add the fromage blanc. The batter should be thick but not dry, add a little more olive oil/fromage blanc if it's too stiff. Don't overmix, just bind it all together gently with a silicone spatula. The batter should look like this:

Pour into a cake pan and bake at 180° for 45 minutes until golden brown and a skewer comes out clean.

 

Chicken Fajitas

A must for a quick lunch or dinner. Fajita is often served wrapped in tortilla flatbreads (not to be confused with the Spanish tortilla). A fine way to use leftover chicken breasts!

 

Ingredients:

• 400g chicken
• 1 small red or yellow pepper
• 1 small green pepper
  
• 1 large onion
• 2T lemon juice
  
• 2T Yummy spice mix
  
• 1t cumin
• Chopped parsley
  
• 4 tortillas (optional)
  

Method:
Thinly slice the peppers and onion. First fry the onions on medium heat for about 5min, then add the peppers. Set aside on a plate. 

 

Meanwhile, cut the chicken into strips and fry on high heat in the same pan. If using left over chicken, shred into strips with fingertips (cutting with a knife toughens the cooked breasts). 

 

 

Once grilled on the surface, add the spices, stir then add peppers and onion, lemon juice.  Stir well and set down to low heat (add a little water if too dry).
 

Serve as is or in a warmed tortilla slathered with a bit of crème fraîche. 

Ktipiti

Another delicious and easy Greek ''meze'' recipe ... usually served as an appetiser but works well for a finger food luncheon or a picnic. They also work in sandwiches, wraps or drizzled over a veggie bowl. If you enjoy"meze" dips, try my Tzaziki recipe.

 Ingredients:

• 2 chopped roasted red peppers either freshly roasted or brined peppers, rinsed and drained
• 1 block Feta cheese
  
• 125g Fromage frais
• 1 to 2 fresh chilli peppers or dried chilli flakes
• 1/4 cup lemon juice or wine vinegar
• 2 – 3 tablespoons Greek yogurt as needed
• 1T olive oil

 

Method:

If using fresh peppers (I used yellow as I couldn't find organic red ones) wash them, place in an oven proof dish or on a baking tray and roast in a hot oven for about 15 to 20 minutes. This makes them easy to peel. 

Once roasted, allow to cool, then peel and remove all seeds.

 

Place all ingredients in a food processor and mix until everything is nicely blended.

Serve chilled as an appetiser (meze) with plenty of pita bread. 

Salmon duo terrine

A must make for a summer luncheon party or any occasion. Tried and tested many times, try it with a low fat mayonnaise or a creamy avocado sauce as a festive starter. 

Recipe adapted from the Elle magazine website.

Ingredients:

• 3 whole eggs
• 200 ml fresh cream
  
• 150g smoked salmon
  
• 500g fresh salmon
  
• 3T finely chopped fresh basil coriander, parsley
  
• Freshly ground black pepper
  
• 1t paprika

 

Method:

 Preheat the oven to 180°C.

Place the fresh salmon, the eggs, the crème fraîche et the spices in the bowl of a mixer.

Blend until the mixture is thick, don't worry if there are some pieces of salmon.

Line a silicone loaf mould with a few of the slices of smoked salmon. Place a 1/3 of the mixture on top, add a another layer of smoked salmon, pour over the rest of the mixture.

Put the mould into a large baking dish and fill up till the edge of the mould with water. Cover with baking paper and bake for 45 minutes. Remove the baking paper and bake for a further 5 minutes.

Allow to cool, then refrigerate for at least 2 hours before serving.

 

Creamy salad dressing

Serve with chopped up green lettuce and croutons.

 

 Ingredients:

• 400g fromage blanc
• 1 yoghurt
• 1 cooked egg yolk
  
• 1t olive oil
• 1t sesame oil
• 1t soy sauce
  
• 1/2T tahini
• 1T garlic powder 
• 2T rice vinegar
  
• 2T apple cider vinegar
• 2T miso soup
  
• 1T mustard
• 2 drops of agave syrup
• liquid cream or milk
  
• black pepper 
• parsley

 

Method:

Mix everything in a bowl.

Taboulé

A very refreshing and  summer salad to use up all those cukes! I usually make this recipe without measuring, that is how it was taught to me when I arrived in France over 30 years ago. My daughters have asked many times for the exact recipe, so I have at last taken the time to measure all the ingredients and add it to this family and friends blog😇 So get those knives out and start chopping!

 

 

Ingredients:

• 1 large or 2 small cucumbers (400g)
• 5 tomatoes (480g)
• 450g medium grain wheat semolina (couscous)
• 120ml lemon juice
• 40ml olive oil
• Nice bunch of fresh mint 
• Salt to taste (optional, the lemon juice does the job!)

 

Method:

Finely chop the cucumber and tomatoes, if organic, no need to peel anything😅

Place in a large salad bowl, add the couscous, stir so that everything is well coated.

Add the olive oil & lemon juice and stir well. Use a fork to separate the grains.

Finely chop the mint, mix well making sure that the grains are separated and that there are no lumps. Refrigerate for at least an hour, loosening the grains about twice. The longer you wait, the better it tastes ;)

Serve as a starter or a main course. Great for picnics 😋

Enjoy!

 

Spanish Tortilla with vegetables

This recipe concerns the Spanish omelette, not the Mesoamerican flatbread. It is made with vegetables instead of potatoes for a healthy and delicious version. It is perfect for using up those vegetables and left over cheeses in the fridge, especially raclette cheese! Serve with a green salad for a summer lunch.

 

 

Ingredients:

• 6 to 8 eggs (depending on size)
  
• A head of broccoli, broken into florets and steamed (crunchy)
  
• A punnet of cherry tomatoes,
  
• 1/2 red pepper, roughly cubed
  
• A handful of mushrooms, roughly chopped
  
• 1 shallot, finely sliced
  
• 2 or 3 cloves of garlic
• Herbs & spices (don't forget the smoked paprika!)
• Black pepper
  

 

Method:

Prepare the vegetables.
Beat the eggs with the black pepper until fluffy.

Preheat the oven to 200°C.

In a cast iron skillet, lightly fry the shallot on medium heat in a little cooking oil. After a few minutes, add herbs and spices and the red pepper, cook for a further few minutes, then add the mushrooms. Cook until the mushrooms have rendered their juice, then add the broccoli and the finely chopped garlic. Slowly add the beaten eggs and cheese, stir a little and let the omelette cook. As soon as the sides start to turn brown, remove from the heat and transfer to the hot oven for about 10 minutes, or until the cheeses melt and turn golden brown.

Easy peasy Gazpacho

Use canned tomatoes to make this quick & easy. Can double up as a winter soup by leaving out the ice cubes and mint and simply heating it all before blending!

 

Ingredients:

• 1 tin of tomatoes
• 1 shallot
• garlic
• ice cubes
• mint
• basil
• pepper
• cayenne pepper

Method:

Blend all the ingredients. Pour into glasses and serve fresh.

Greg's spicy juice

Also known as Soulless kick - Spicy Krave ;)

 

Ingredients:

• 5-6 carrots
• 2 lemons
• 2 apples
• 1 celery
• 1/2 pineapple
• 1 small piece of ginger
• Tumeric
  

Method:

 

Wash the fruit and vegetables. Chop into even pieces and process in a

Ratio = 50/50 fruits/vegetables

Tuna and goat's cheese savoury cake

 This loaf is a complete meal, delicious for lunch with soup or a green salad. 

 

Ingredients:

• 200g flour
• 200g tuna
  
• 200g spinach
• 100g goat's cheese
  
• 100ml milk
• 3 eggs
  
• 1 small or medium onion
  
• 20 green olives
  
• 1.5t BP
• a drizzle of olive oil
  
• herbs & spices

Method:

Preheat the oven to 180°C

Chop the onion and cook it with the spinach and tuna. Allow to cool down before transferring to a bowl. Chop the goat's cheese and olives into small pieces. In another bowl, whisk the eggs, baking powder and spices together. In a big mixing bowl, mix the egg mixture, milk and flour together, then add all the other ingredients and lightly mix everything together. Transfer to a greased loaf tin.

Bake at 180°C for 50min or until a skewer comes out clean.

Allow to rest about 5 minutes, turn out on a cooling rack and let stand a few minutes before serving.

Enjoy!

Stuffed peppers

I made mine red, I made mine red & yellow... choose the colour or add green and mix the three. Ring the changes with the stuffing, meat, lentils, rice, couscous...This is very easy, a delicious summer lunch and can be made ahead of time and frozen.

 

Ingredients:

 

• 4 to 6 peppers depending on size
• 400g cooked lentils
• 1 cup cooked quinoa (or rice or bulgur)
• 1 small aubergine, cut into small cubes
• 1 small red pepper,  finely chopped
• 1 onion
• 1 shallot or small leek
• 1 tin of tomato puree 
• 1T tomato paste 
• 1 small glass of red wine
• 3 or 4 cloves of garlic,  minced
• 2t yummy spice mix
• 1/2t cumin
• 1/2 oregano 
• Breadcrumbs and parmesan cheese for the topping

 

Method:

 

Finely chop the onion and shallot.  In a cast iron pot,  gently heat shine cooking oil and lightly fry the onions and shallot.  When they are soft, add all the spices. If the pot becomes too dry, tip in some wine.  

Add the red pepper and aubergine and cook for about 5 to 8 minutes. Add the lentils,  the tomato puree and paste.  Stir well then add the rest of the red wine,  a little water if needed.  Simmer for about 10 minutes. Then add the quinoa and minced garlic.  Adjust seasoning and leave to rest. 

In the meantime,  wash the peppers,  cut off the tops, reserve.  

Lightly oil a baking dish. Place the peppers upright.  Spoon some mixture into each pepper,  filling to the top. If the peppers are very large, you can opt for slicing in half lengthwise, remove the pith and fill as per photo above.Sprinkle generously with the breadcrumbs and grated parmesan, if you don't have parmesan sub with any grated cheese. Cover with the tops,  place at an angle to allow the topping to brown or place aside in the dish.

Bake at 180° for about 30 minutes or until peppers are cooked through. 

Serve with a green salad.

 

Roasted ratatouille

This is a no-fuss way of making the popular French summer dish... add fresh herbs from the garden, sage, rosemary, thyme. Play with spices to get your own unique flavour...then pop into a hot oven and prepare the rest of your meal. Bon appétit!

 

 

Ingredients:

 

• 2 aubergines (eggplant)
• 3 or 4 courgettes
• 4 tomatoes plus a punnet of cherry tomatoes
• 1 red and 1 yellow pepper
• 1 or 2 red onions
• 1 head of garlic
• 1 T Herbes de Provence or your own mix of herbs
• 1/2 t each of ground coriander, paprika, cayenne pepper
• Olive oil
• Fresh basil and cracked black pepper for serving

Method:

Preheat oven to 180°C.

 

Prepare vegetables by slicing or chopping into chunks (they will shrink during cooking). The head of garlic can be separated, the cloves left unpeeled and just crushed with the blade of a knife, or sliced.

Spread some olive oil into a large roasting pan add the vegetables, herbs and spices.

Drizzle with olive oil and toss them lightly so that the olive oil covers most pieces. 

Bake for about an hour stirring once or twice.

 

Enjoy as a main dish on it's own or with rice, quinoa or a green salad or as a side dish.

Salmon pâté

A recipe from a French colleague in South Africa. I use fresh thyme and parsley when on hand, but dried herbs work too

Ingredients:

• 2 slices bread without crusts
• 2 tins salmon or 4 small fresh fillets (lightly cooked)
  
• 2 eggs separated
• 2 T tomato puree
• 2 T gelatin or agar-agar
  
• 1 onion fried
• 1t each: pepper, paprika, parsley and thyme
• Salt to taste (I don't add salt at all)
  

Method:

Soak bread in milk and mash.
Mix bread, salmon, egg yolks, spices and tomato puree then add fried onion in pot.
Bring to the boil - until you have popping bubbles.
Dissolve gelatin or agar-agar (follow instructions) in a large cup of boiling water.
Pour into pot and bring back to the boil for 5 minutes, then remove from stove.

Beat egg whites until stiff.
Wait a few minutes before adding stiff egg whites.
Fold delicately into the pâté, then pour into a moistened mould.

Serve with mayonnaise, lettuce salad and crispy baguette.

Tomato mozza tart

Serves 4-8.

Ingredients:

• 1 puff pastry
• 6 large tomatoes (coeur de boeuf / heirloom)
• 750g mozzarella
• 2 T pesto rosso
• 2 T Dijon mustard
• olive oil
• bunch of basil

Method:

Preheat oven to 200° C.
Place pastry on a pizza or flat baking dish.
Spread the mustard and pesto on the pastry base.
Add the tomato and mozzarella slices alternating 2 slices of tomato, 1 slice of mozzarella.
Bake for about 25 minutes until cheese is golden brown.
Drizzle a little olive oil all over and sprinkle whole basil leaves before serving.