tagged ‘feta’

Brussels sprouts, pear & spinach salad with feta & croutons

in Savoury, Taste -

Brussels sprouts, pear & spinach salad with feta & croutons- aka my new favourite way to pack tons of vegetables and colours onto one dish.

Brussels sprouts, pear & spinach salad with feta & croutons

Happy New Year everyone! I hope it’s filled with everything y’all wish for. I wish for health, laughter and delicious meals shared with loved ones- as cheesy as that may sound (oh! And cheese! I wish for lots and lots of cheese!). These past few weeks have been very intense, emotional and quite frankly very difficult for me for a number of reasons. So along with the above, even though I don’t do new year’s resolutions as they don’t make much sense to me, I really hope I slowly learn to be calmer, more accepting of how things evolve, but also more assertive and active.

Brussels sprouts, pear & spinach salad with feta & croutons

As it always happened, when there’s emotional and mental turbulence around here, I turn to cooking, even more than usual. Unlike other times though, there has not been much baking involved. That partly has to do with the fact that my sweet tooth has been dormant for quite a while now. It’s also because I’ve been more than ever drawn to dishes which are utterly simple, rustic and largely based on their ingredients rather than a specific recipe or cooking method. And this salad is a pretty good example.

Brussels sprouts, pear & spinach salad with feta & croutons

It started with Brussels sprouts (which I love, though I haven’t shared them here much) and kinda took a path of its own, taking along with it bits and bobs I already had in hand: fresh spinach, a red onion, pumpkin seeds, a couple juicy pears and feta crumbles for balance. I tossed with some extra virgin olive oil and a drizzle of sweet balsamic, threw in some barley rusks for crunchiness and had this for both lunch and dinner. It was delicious- even more so, because it was so simple and came together like a little dance you’d do with when your favourite song comes up on the radio.

May our entire year be like so xx

Brussels sprouts, pear & spinach salad with feta & croutons

Brussels sprouts, pear & spinach salad with feta & croutons

Brussels sprouts, pear & spinach salad with feta & croutons

WHAT

300g Brussels sprouts, washed and halved 

1 large red onions, cut into wedges

4 small garlic cloves

2-3 sage sprigs

2 tablespoons extra virgin olive oil

sa salt flakes and freshly ground black pepper, to taste

100g baby spinach leaves, washed

80g feta, crumbled

6 barley rusks, broken into smaller pieces (you can find them here) (or about a cup large croutons)

dressing:

3 tablespoons extra virgin olive oil

1 tablespoon white balsamic

a good pinch of sea salt flakes

to serve:

2 blush pears, washed and thinly sliced

2 tablespoons pumpkin seeds

HOW

  1. Preheat the oven to 190ºC (170ºC FAN); place the Brussels sprouts, onion, garlic cloves and sage on a baking pan.
  2. Drizzle with the olive oil, season with salt and black pepper and bake for about 20′, until softened and lightly charred.
  3. Remove from the oven and let cool to room temperature.
  4. Add the spinach, feta, barley pieces and dressing and toss lightly.
  5. Divide into plates and serve each with a few pear slices and pumpkin seeds.

 

Strawberry, avocado & cucumber giant couscous salad

in Savoury, Taste -

A refreshing strawberry, avocado & cucumber giant couscous salad perfect for summer days and nights, when the living is easy.

Even though it’s not entirely so, in my mind summer arrived in London about three weeks ago; since then, I’ve been in a constant state of excitement over all the beautiful late spring and early summer beauties available: crisp and refreshing cucumbers, sweet juicy strawberries and delicate fresh greens, all begging to be left as they are, merely tossed with some fragrant herbs, a squeeze of lemon, a sprinkle of salt flakes, or a dollop of thick honey or drizzle of thick golden olive oil. [READ MORE]

Feta, spring onion & dill pie (tyropita)

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This feta, spring onion & dill pie (tyropita) is always one of my favourite things to make from scratch. Bear with me, it’s so worth it!

Feta, spring onion & dill pie (tyropita)

As I’ve mentioned here, making Greek pies from scratch is my favourite thing and the one ambition I’ve had since I clumsily, impatiently started cooking. For some it’s a soufflé, the perfect omelette or an elaborate cake with many layers and fluffy, smooth frosting. I certainly wouldn’t mind perfecting all of the above, especially a cake (my impatience usually gets the better of me and I somehow end up slathering the frosting on and hope for the best). [READ MORE]

Beet & kumquat salad with maple & blood orange dressing

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The prettiest beet & kumquat salad with maple & blood orange dressing, perfectly finished with delicate greens, almonds & feta.

Beet & kumquat salad with maple & blood orange dressing

I love this salad so much! It’s filled with so many different colours and textures and hits pretty much every note: sweet and salty, lightly bitter and sweet, fresh yet filling. The beginning of it all were blood oranges, those precious winter beauties with the impossibly pretty colour and lovely juice; and from there, I just started adding layers and layers of favourite ingredients: delicate green and purple leaves, some thinly sliced bittersweet kumquats from my seemingly endless supply and quickly pickled red & yellow beets. All those colours… I mean! [READ MORE]

Feta, thyme & pistachio scones

in Savoury, Taste -

Flaky, buttery and aromatic, these feta, thyme & pistachio scones are perfect on their own, or served with a spicy yogurt and a mild, fruity chutney.

Feta, thyme & pistachio scones

Quite a long while ago, while discussing American biscuits, I elaborately and somewhat clumsily confessed my love for scones. Since then, my passion has turned into a deep affection, one that I have for not too many dishes and foods. There’s comfort there and bittersweet memories, there’s lots of crumbs and an aftertaste which is always sweet and always lingers a little while. [READ MORE]

Pumpkin, crispy bacon & feta muffins

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  Pumpkin-crispy-bacon-feta-muffins

I know it’s almost Christmas (wait, what???) and all I should be thinking of is presents (edible or otherwise) and delicious seasonal desserts. I know. But I still have a small (not so small) place in my heart for pumpkins. My go-to dishes are usually soup or a banana-style sweet loaf (minus the bananas) but this year I got on a serious muffin roll. There were sweet, nutty muffins with cream cheese frosting, but also generous sized savoury ones. Oh man, these ones were my favourite yet. [READ MORE]

Aubergine, garlic & feta stuffed loaf

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Aubergine, garlic & feta stuffed loaf

Every September, I’m dreading the whole back to school transition: until my work schedule is all figured out and most of my boring everyday affairs are in order, I’m constantly in a mild frantic state. At the same time, I love going back to parts of my routine, especially those involving exercising, eating and cooking. Even more so, I’m looking forward to the activity which involves the latter two, plus our friends: casual dinners at home. [READ MORE]

Beet, feta & thyme tart tatin

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Beet tart tatin-1-2

This beet, feta & thyme tart tatin ticks is so easy and delicious, I’m really confused as to why it’s taken me so long to come up with. Gorgeous beets, flakey, buttery pastry, salty feta and fresh thyme- check. Easy, quick and fuss free cooking- check again. Tons of flavour and gorgeous to look at- triple check! This one’s a winner y’ all! Let’s talk beets for a second: gorgeous colours, beautiful texture both when raw and cooked, slightly sweet, they really are lovely whichever way you decide to take: chips, soup, smoothie or combined with summery zucchini and manchego– you really can’t go wrong with these beauties. Especially when you keep them almost whole and make them the star of a tart tatin show. [READ MORE]

Couscous with roasted beets, kale & feta

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CouscousFeta-620-4

So the other day, my friend George requested some food inspiration to beat the January blues. I hear you, buddy. The weeks after the holidays suck. The tree is down, the presents have been opened and it’s time to put your party shoes away and get back to your normal routine. For me, it’s also time to stop having cake, cheese and wine with almost with every meal and get back to my less indulgent habits. [READ MORE]