RECIPES FOR TASTY DISHES

 

Here are a few recipes for dishes that, I hope, you will enjoy preparing and serving:

 

                      SWEET POTATO, FETA AND CARAMELISED ONION QUICHE

2 tbsp olive oil

1 onion, peeled and thinly sliced

2 sprigs rosemary, leaves removed and set aside

150 g (5 oz) feta, crumbled

6 eggs, lightly beaten

125 ml (½ cup) light cream

1 tsp smoked paprika

60 g (2 oz) sweet potato, peeled and thinly sliced

1 tbsp Greek honey

Pastry:

210 g (7 oz) plain flour

150 g (5 oz) cold butter, cubed

1 egg yolk

2 tbsp thyme leaves

1 tbsp vinegar

 

For the pastry place flour and a pinch of salt in a bowl, rub in the butter until it resembles breadcrumbs. Add the egg yolk and thyme leaves. Combine the vinegar with ¼ cup water in a jug with 4 ice cubes and drain over the flour mixture and mix until a shaggy dough is formed.  Wrap in clingfilm and refrigerate for 2 hours at least.

 

Preheat oven to 180 C (350 F).  Roll our dough, thinly, and line a 30 cm (12 in) round buttered pyrex dish. Trim excess, line with parchment and fill with weights bake for 25 minutes or until golden. Then remove the parchment an weights and bake for 20 minutes more.

 

Reduce the heat to 160 C.   Sauté the onions and salt in olive oil, stirring constantly for 12 minutes until caramelised.  Cool and add to the pastry case with half the rosemary leaves and 100 g feta.  Whisk eggs, cream and paprika in a bowl, season to taste and pour into the pastry case.  Brush the sweet potatoes with honey and arrange over the filling. Scatter with the remaining feta and rosemary and bake for 1 hour until just set.  Cool slightly and serve.

 

 

                         ASPARAGUS RICOTTA AND PROSCIUTTO QUICHE

A delightful Italian fist dish.  I use the same pastry as above without the thyme leaves.

 

1 tbsp olive oil

1 leek, sliced in half thoroughly washed and thickly sliced

4 thin slices of prosciutto, chopped

6 eggs, lightly whipped

80 ml (1/3 cup) cream

210 g (7 oz) fresh ricotta, crumbled

60 g (2 oz) finely grated Parmesan to serve

1 bunch asparagus, trimmed and finely sliced

Thinly sliced spring onions

Chopped parsley

 

Preheat oven to 160 C ( F).  Roll out the pastry, line and bake the pastry case as mentioned in the previous recipe remove from the oven and cool.   

 

Sauté the leek and prosciutto in olive oil stirring for 5 minutes.  Stir in the eggs and cream and then, add the ricotta and arrange the asparaguses evenly over.  Sprinkle with Parmesan and bake for 45 – 50 minutes until puffed and golden.  Serve sprinkled with chopped spring onions and parsley.

 

 

                                       SMOKED SALMON DEVILED EGGS

A lovely hors d’oeuvre.

6 large eggs, hard-boiled and shelled

3 tbsp cream cheese

3 tbsp mayonnaise

½ tsp Dijon mustard

Zest of 1 lemon

½ tsp fresh chopped dill

Salt and freshly ground black pepper to taste

120 g (4 oz) smoked salmon, half, finely chopped half cut into 12 strips

1 tbsp chopped parsley

1 tbsp snipped chives

 

Cut the boiled eggs in half and remove the yolks with a teaspoon and place them in a bowl with the cream cheese, mayonnaise, mustard, lemon zest, freshly ground black pepper and finely chopped smoked salmon.  Blend with a hand blender until smooth and taste for seasoning and add some salt if necessary.

 

Spoon the filling equally into the egg white cups, roll up the smoked salmon strips and push them gently into each stuffed half egg.  Serve sprinkled with chopped herbs and extra freshly ground black pepper.  

 

 

                    OKRA AND EGG CURRY WITH RICE AND FRAGRANT HERBS

A lovely, spicy dish. 

Ingredients:

2 tbsp olive oil

1 onion peeled and thinly sliced

10 g (2 cm) ginger, peeled and finely grated

2 green chillies, deseeded and finely chopped

2 tsp mild curry powder

3 garlic cloves, peeled and minced

800 g fresh tomatoes cut in half, deseeded, grated skins discarded

8 eggs, hard boiled, shelled and cut in half

Basmati rice, naan bread, yoghurt and coriander leaves to serve

 

Sauté onion, ginger chilies and curry powder in olive oil, stirring for 5 minutes until soft.  Add  the tomatoes and ½ cup of water and stir to combine.  Bring to he boil and simmer gently, stirring occasionally, until the sauce has thickened, about 6-10 minutes.  Add the okra and simmer for 7 minutes more and season with salt and freshly ground black pepper.

 

Serve the curry with Basmati rice, naan bread, and tops with the eggs, yoghurt and chopped coriander leaves.

     

 

                    SHRIMPS WITH TOMATOES, FETA AND SPAGHETTI

 

This recipe resembles one of my dear friend, June Marinos.  I have changed it slightly but thank you June, for the inspiration.

 

1 kg (2 lb) shrimp peeled, deveined thoroughly washed and patted dry.  Reserve the heads and shells

2 tbsp olive oil

1 kg (2 lb) ripe tomatoes, halved, deseeded, grated, skins discarded

3 garlic cloves, peeled finely chopped

3 tbsp finely chopped parsley

250 g (½ lb) feta, cubed

30 g (1 oz) butter, cut into small pieces

Salt and freshly ground black pepper

 

1/8 tsp Cayenne pepper

500 g (1 lb) spaghetti, boiled until al dente, strained and drizzled with a little olive oil

 

Sauté the reserved heads and shells of the shrimp in olive oil, pressing on the shells in order to extract as much taste as possible then discard the heads and shells with a slotted spoon.

 

Simmer the grated tomatoes until they thicken into a sauce and transfer to a shallow oven proof dish and place the shrimps evenly over.   Sprinkle with parsley, garlic, feta cheese, drizzle with the flavoured olive oil, dot with butter and season with black and Cayenne pepper and a little salt.  Broil for ten minutes or until the feta melts and bubbles.

 

Serve over the spaghetti, with a rocket salad.

 

 

                                       SHRIMPS IN A SPICY PEACH SAUCE 

 A delightful seafood dish.

1 kg (2 lb)  peaches, peeled, stoned and diced

1 tbsp Greek honey

1 tbsp hot English mustard

Salt to taste

1kg (2 lb) shrimps, shelled, deveined, thoroughly washed and patted dry

White wine about 1 cup or more if necessary

1 sprig of rosemary

In a saucepan mix the wine and bring to a gentle simmer, stirring occasionally, until tender. Uncover and simmer for a few minutes more to reduce slightly. Off the heat, stir in the honey, mustard and season with salt to taste.  Blend with a hand blender, taste for seasoning and adjust if necessary.  Keep the peach sauce hot 

Meanwhile, saute the prawns in wine and a sprig of rosemary until they just change colour, about 11/2 minutes on each side, remove quickly with a slotted spoon, place on a serving dish and sprinkle with salt.  Pour the hot peach sauce over and serve immediately, with rice or your favourite pasta.

A bouquet of roses for my beloved family who I miss so much, due to the coronavirus lockdown.