Greek Spinach and Cheese Pie Recipe

Find Recipes invites you to try Greek Spinach and Cheese Pie Recipe

Ingredients:
150ml/5fl oz olive oil
1 onion, finely chopped
2 teaspoons ground cumin
2 garlic cloves, crushed
450g/1lb chopped spinach
100g/4oz feta cheese, crumbled
100g/4oz cream cheese
400g/14oz filo pastry

Preheat the oven to 190°C/375°F/Gas mark 5. Heat 2 tablespoons of the olive oil in a frying pan over a low heat. Add the onion and cook gently, stirring frequently, for about 10 minutes until softened. Sprinkle in the cumin and stir for 2 minutes, then stir in the garlic and spinach. Remove the pan from the heat, and stir in the cheeses until evenly mixed. Brush the inside of a 30 x 23cm/12 x 9in baking dish with olive oil. Put a sheet of pastry in the dish, letting the edges hang over the side. Brush the pastry in the dish with oil, and continue until half the pastry is used. Spread the cheese mixture over the pastry. Use the remaining pastry to cover the mixture, spreading oil over individual sheets as before. Trim and seal the edges. Cut through the layers with a sharp knife to divide the pie into 16 segments. Bake in the oven for 30 minutes. Leave to cool for 10 minutes before serving.

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Cheesy Stuffed Peppers Recipe

Find Recipes invites you to try Cheesy Stuffed Peppers Recipe

Ingredients:
2 green peppers
1 egg, hard-boiled and finely chopped
75g/3oz Cheddar cheese, grated
2 ripe tomatoes
3 tablespoons mayonnaise
2 slices of bread, toasted

Gently simmer the peppers in a saucepan of water for 20 minutes or until tender. Drain the peppers, cool slightly, halve and deseed. Preheat the grill until hot. Mix the chopped eggs, cheese and tomatoes in a small bowl. Add the mayonnaise and stir well. Fill the pepper halves with the egg mixture, and place on the slices of toast. Cook under the hot grill until lightly browned. Serve hot.

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Bruschetta Recipe

Find Recipes invites you to try Bruschetta Recipe

Ingredients:
8 slices ciabatta bread
2 garlic cloves, halved
extra virgin olive oil for drizzling
8 ripe tomatoes, sliced
8 fresh basil leaves
salt and freshly ground blackpepper

Toast the bread lightly. Rub with the garlic, cut side down, while stillhot. Season with salt and lots of pepper, and drizzle enough oil on each slice to soak thoroughly. Divide the tomato slices evenly between the slices of bread. Top each bruschetta with a fresh basil leaf. Serve immediately.

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Soft Pretzels Recipe

Find Recipes invites you to try Soft Pretzels Recipe

Ingredients:
700g/1 1/2 lb plain flour
1 tablespoon sugar
2 teaspoons salt
2 teaspoons baking powder
2 teaspoons active dry yeast
2 tablespoons softened butter, plus a little extra, melted
225ml/8fl oz warm milk

Put a large pot of water on to boil. Preheat the oven to 200°C/400°F/Gas mark 6. Lightly grease a baking sheet. Put about 125g/4oz of the flour, the sugar, salt, baking powder, yeast and the 2 tablspoons softened butter in a large bowl. Mix until smooth and the yeast starts to froth. Sift in the remaining flour, and continue mixing until a stiff dough forms. Knead the dough until it is smooth and elastic. Form into a ball and allow to rise in a warm place until doubled in size. Punch down the dough and knead for a minute or so. Divide into eight equal pieces. Roll or cut each piece into a rope 45cm/18in long and 1cm/ 1/2in in diameter, and twist each rope into a pretzel shape. Allow to rest for a couple of minutes. Using a slotted spoon or broad spatula, slide the pretzels into the boiling water one at a time, and boil each one until they float to the top. Remove immediately, drain off and transfer to the greased baking sheet. Bake in the oven for 15 minutes or until golden. Brush the pretzels very lightly with melted butter as they emerge from the oven. Serve warm.

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Courgette Fritters Recipe

Find Recipes invites you to try Courgette Fritters Recipe

Ingredients:
100g/4oz self-raising flour
2 eggs, beaten
50ml/2fl oz milk
300g/11oz courgettes, grated
2 tablespoons chopped fresh thyme leaves
salt and freshly ground blackpepper
1 tablespoon vegetable oil

Sift the flour into a large bowl, and make a well in the centre. Add the eggs to the well, and gradually draw in the flour from the sides using a wooden spoon. Slowly add the milk to the mixture, stirring constantly to form a thick batter. Add the courgettes and thyme, season with salt and pepper, and mix thoroughly. Heat the oil in a large heavy frying pan until hot. Cooking in batches, carefully drop in tablespoons of the batter to make the fritters. Shallow-fry for 3minutes on each side. Remove the fritters with a slotted spoon, and drain on kitchen paper. Serve hot.

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Mozzarella Sticks Recipe

Find Recipes invites you to try Mozzarella Sticks Recipe

Ingredients:
2 eggs, beaten
50ml/2fl oz water
350ml/12fl oz coarse dried white breadcrumbs
1/2 teaspoon garlic salt
1 teaspoon mixed spice
150ml/5fl oz flour
75ml/3fl oz cornflour
vegetable oil for deep-frying
450g/1lb mozzarella cheese, cut into finger-size sticks

Whisk the eggs with 50ml/2fl oz water and set aside. Mix the breadcrumbs, garlic salt and mixed spice together, and set aside. Blend the flour with the cornflour. Heat enough vegetable oil for deep-frying in a heavy saucepan. Dredge the cheese sticks in the flour mixture, then dip in the egg. Lastly, coat in the breadcrumb mixture. Lower carefully into the hot oil, and fry for a few seconds until golden. Remove from the hot oil, and drain on kitchen paper. Serve hot.

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Onion Rings Recipe

Onion Rings Recipe

Find Recipes invites you to try Onion Rings Recipe

Ingredients:
350ml/12fl oz plain flour
4 tablespoons cornmeal
4 tablespoons onion powder
2 teaspoons salt
350ml/12fl oz milk
1 large egg
8 large onions
vegetable oil for deep-frying

Combine the flour, cornmeal, onion powder, salt, milk, egg and 125ml/4fl oz water in a large bowl. Stir well until there are no lumps and the batter is smooth. Slice the onions across to make rings about 1cm/ 1/2 in thick. Heat the oil in a large saucepan until hot. Test to see whether the oil is hot enough by dropping a little of the batter into the oil - it should sizzle straight away. Dip the separated rings into the batter. Drop the coated rings into the oil and fry until golden brown. Cook in batches if necessary. Remove the onion rings with a slotted spoon, and drain on kitchen paper. Serve hot.

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Crispy Cheese Balls Recipe

Find Recipes invites you to try Crispy Cheese Balls Recipe

Ingredients:
250ml/8fl oz milk
250g/9oz plain flour
75g/3oz butter
250g/9oz Cheddar cheese, grated
1 teaspoon cayenne pepper
3 eggs, beaten
salt
vegetable oil for deep-frying

Warm the milk in a large heavy saucepan over a medium heat, stirring constantly while gradually adding the flour. Add the butter and, once the mixture has thickened, remove from the heat and mix in the cheese. Add salt to taste, the cayenne and the beaten eggs. Allow the mixture to cool. It should now be thick enough to shape into about 24 balls. Heat the oil in a deep heavy saucepan until very hot. Deep-fry the balls in batches of about six until they are golden brown. Remove from the pan with a slotted spoon, drain on kitchen paper and serve immediately.

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Melon and Strawberries Recipe

Find Recipes invites you to try Melon and Strawberries Recipe

Ingredients:
1/4 honeydew melon
1/2 cantaloupe melon
150ml/5fl oz rosé wine
3 teaspoons rose water
175g/6oz small strawberries, rinsed and hulled

Halve the melons. Scoop out the seeds from both melons using a spoon. Carefully remove the peel. Cut the melon flesh into thin strips, and put in a bowl. Pour over the wine and rose water. Mix together, cover and leave to chill in the refrigerator for at least 2 hours. Halve the strawberries and mix in with the melon. Allow to stand at room temperature for about 15 minutes before serving.

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Spinach, Feta and Pear Salad Recipe

Find Recipes invites you to try Spinach, Feta and Pear Salad Recipe

Ingredients:
2 dessert pears such as Comice, peeled, cored and sliced
4 tablespoons walnut oil
100g/4oz baby spinach leaves
175g/6oz feta cheese, diced
75g/3oz walnut pieces
1 teaspoon freshly squeezed lemon juice
freshly ground black pepper

Toss the pears in a little of the oil. In a large salad bowl, combine the spinach, feta cheese and walnut pieces. Gently stir in the pears. Whisk together the lemon juice and remaining oil, and season with pepper. Drizzle over the salad. Refrigerate, covered, until required.

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Jerusalem Artichokes Recipe

Find Recipes invites you to try Jerusalem Artichokes Recipe

Ingredients:
908g/2lb round Jerusalem artichokes
3 garlic cloves, crushed
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons olive oil
squeeze of lemon juice
salt

Peel the artichokes, and boil for 8-10 minutes in slightly salted water. Drain in a colander, and place on serving dishes. Meanwhile, mix together the garlic, parsley, olive oil and lemon juice. Season with salt. Drizzle the dressing over the warm artichokes, and serve immediately.

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Roast Garlic Toast Recipe

Find Recipes invites you to try Roast Garlic Toast Recipe.

Ingredients:
1 ciabatta loaf
2 whole garlic bulbs
2 tablespoons extra virgin oliveoil
5 sprigs of fresh rosemary
salt and freshly ground blackpepper

Preheat grill to high. Slice off the tops of the garlic bulbs. Leave the cloves whole with their skins on. Brush with some of the olive oil. Wrap the garlic bulbs in foil with 3 sprigs of the rosemary. Grill for 25 minutes, turning occasionally. Slice the bread and brush each slice with olive oil, then lightly toast both sides under the hot grill. Squeeze the garlic cloves from their skins onto the toast. Chop the leaves of the remaining rosemary sprigs, and sprinkle over the toast. Season with salt and pepper. Drizzle with the remaining olive oil, and serve warm or hot.

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Sweet Potato Salad Recipe

Find Recipes invites you to try Sweet Potato Salad Recipe.

Ingredients:
4 sweet potatoes, peeled and chopped into cubes
3 tablespoons vinaigrette
salt and freshly ground blackpepper
2 spring onions, finely chopped
1 small bunch of fresh chives, chopped
pinch of cayenne pepper
2 tablespoons chopped fresh flat-leaf parsley

Put the sweet potatoes in a heavy saucepan of boiling water. Cook for 10 minutes or until tender, taking care not to overcook. Drain. Transfer the warm sweet potatoes to a large bowl, and pour the vinaigrette over the top. Season with salt and pepper, and leave tocool. Once the sweet potatoes have cooled, mix in the spring onions and chives. Sprinkle with the pinch of cayenne and the parsley. Serve at room temperature.

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Tomatoes on Toast Recipe

Find Recipes invites you to try Tomatoes on Toast Recipe.

Ingredients:
olive oil for brushing and drizzling
6 large tomatoes, thickly sliced
4 thick slices of brown bread balsamic vinegar for drizzling
50g/2oz Parmesan cheese, shaved
salt and freshly ground blackpepper

Brush a heavy frying pan with oil, and place over a high heat. Add the tomato slices and fry them for 3 minutes, turning once until soft and slightly blackened. Meanwhile, lightly toast the bread under a grill or in a toaster. Put the tomatoes on the warm toast. Drizzle each portion with a little olive oil and balsamic vinegar. Sprinkle with the Parmesan cheese shavings, season with salt and pepper, and serve immediately.

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Leek Kuftadas Recipe

Find Recipes invites you to try Leek Kuftadas Recipe.

Ingredients:
700g/1 1/2 lb leeks, trimmed and thinly sliced
175g/6oz feta cheese, crumbled
3 eggs, beaten
50g/2oz fresh breadcrumbs
4 tablespoons vegetable oil

Steam the leeks for 4 minutes in a colander or steamer over a pan of boiling water. Remove from the heat and leave to cool. In a large bowl, combine the cooled leeks, feta cheese, eggs and breadcrumbs. Using a tablespoon of the mixture at a time, mould it into round patties with your hands. Heat the oil in a shallow heavy frying pan over a high heat. Shallow-fry the paties for about 5 minutes on each side or until golden brown, cooking in batches if necessary. Drain on kitchen paper, and serve warm.

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Beetroot and Yogurt Salad Recipe

Find Recipes invites you to try Beetroot and Yogurt Salad Recipe.

Ingredients:
350g/12oz cooked beetroot, chopped into bite-sized cubes
2 large gherkins, chopped into large chunks
4 tablespoons Greek-style yogurt
2 tablespoons white wine vinegar
salt and freshly ground blackpepper
1 tablespoon finely chopped fresh dill, to garnish

Put the beetroot and gherkins in a large serving bowl. In a separate bowl, mix together the yogurt and vinegar, and season with salt and pepper. Pour this mixture over the beetroot and gherkins, and stir. Sprinkle with fresh dill and serve.

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Grilled Asparagus and Leeks Recipe

Find Recipes invites you to try Grilled Asparagus and Leeks Recipe.

Ingredients:
12 small leeks, trimmed, with ends removed
12 fresh asparagus spears
olive oil for brushing
50g/2oz pecorino or Parmesan cheese, freshly grated
2 tablespoons freshly squeezed lemon juice

Preheat the grill to high. Arrange the leeks and asparagus in a single layer in a shallow baking dish. Brush the vegetables with the olive oil, and place under the grill. Cook for 5-8 minutes, turning occasionally and brushing with more oil as needed. When almost done, sprinkle with two-thirds of the grated cheese and all of the lemon juice. Grill for a further minute. Finally, sprinkle the remaining cheese on top, and serve hot in the baking dish.

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Baked Mushrooms Recipe

Find Recipes invites you to try Baked Mushrooms Recipe.

Ingredients:
8 large flat mushrooms, wiped with damp kitchen paper
2 tablespoons olive oil
250g/9oz Taleggio or Brie
cheese, thickly sliced
1 bunch of fresh lemon thyme, leaves only
salt and freshly ground blackpepper

Preheat the oven to 200°C/400°F/Gas mark 6. Trim the stalks from the mushrooms. Put the mushrooms, rounded cap side down, in a medium roasting dish. Season with salt and pepper. Pour the olive oil over the mushrooms. Place the cheese slices on top, and finally sprinkle with the lemon thyme. Bake in the oven for 20-25minutes until the cheese has melted. Serve hot.

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Mascarpone-Stuffed Squash Blossoms with Raspberry Vinaigrette Recipe

Mascarpone-Stuffed Squash Blossoms with Raspberry Vinaigrette Recipe

Find Recipes invites you to try Mascarpone-Stuffed Squash Blossoms with Raspberry Vinaigrette Recipe.

Ingredients:
1/3 cup fresh raspberries
1/3 cup chopped shallots
1/4 cup raspberry vinegar
1/2 cup olive oil
Salt and freshly ground black pepper
1/3 cup mascarpone cheese
1 teaspoon minced canned chipotle chiles in adobo sauce
1/2 teaspoon minced fresh thyme
12 fresh squash blossoms, pistils removed
Vegetable oil, for frying
1/2 cup all-purpose flour
Beer Batter

Combine the raspberries, shallots, and vinegar in a blender or food processor, and process to form a coarse puree. With the machine running, gradually add the olive oil. Season the vinaigrette with salt and black pepper to taste. Set aside. Mix the mascarpone, chipotle chiles and sauce, and thyme in a small bowl. Season the filling to taste with salt and pepper. Place the filling in a pastry bag fitted with a 1/4-inch tip. Pipe the filling into each squash blossom and twist the blossom at the top to enclose it. Place a medium-size heavy saucepan over medium-high heat and add enough vegetable oil to reach one third of the way up the sides of the pan. Heat the oil to 350°F. Dust the squash blossoms in the flour and then dip them into the beer batter. Working in batches, fry the squash blossoms for 3 minutes, or until they are golden brown. Transfer them to paper towels to drain. Arrange the squash blossoms on a platter, drizzle with the raspberry vinaigrette, and serve.

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