Cheesy Pockets

Now, I know that they don’t look all that impressive but these are a fab way of elevating a bowl of humble soup or and afternoon snack to magnificent!

I use the thinnest bread I can find, this is mountain bread, nearly paper thin. Gluten free wraps work well too but I tend to warm them in the microwave to make them a little more malleable, if you are using tortillas, again warm them a little so they don’t split when you fold them.

I pop these on the barbecue to cook but you can use an oven, preheat it to 200 degrees Centigrade and then bake for 8-10 minutes.

Makes 8.

Ingredients

8 sundried tomato halves, drained

2 garlic cloves

200g feta

25g parsley leaves

8 thin flatbreads or tortillas

freshly ground pepper

Method

Process the tomatoes, garlic, feta, parsley and pepper to form a paste.

Take a flatbread and spread one eighth of the paste in the centre and fold up carefully to seal.

Wrap in foil and continue with the remaining flatbreads until you have eight parcels.

Preheat your barbecue and once it’s hot, place the parcels on and cook for 10 minutes, turning once after 5 minutes.

Pistachio And Coriander Dip

This dip might not have the wow factor in appearance but it’s an absolute knockout! I like to serve it along side some hummus with bread and carrot sticks for dipping.

Serves 6. Leftovers are great in salad of spread in wraps for a hit of flavour.

Ingredients

80g pistachio kernals

1 large garlic clove, roughly chopped

50g fresh coriander, leaves and stalks

50g feta

125mls Greek yogurt

Method

Process the nuts and garlic until roughly chopped.

Add the remaining ingredients and process again.

Try not to over process as it’s nice to see the green in the white rather than just a green dip!

Spinach and Lentil Salad With Apple and Persian Feta

Another favourite salad that is surprisingly filling thanks to the lentils.

You can use tinned lentils if you prefer, probably two tins, drained and rinsed well.

Serves 4-6.

Ingredients

100g dried brown lentils

200g baby spinach leaves

1 Granny Smith apple, finely sliced

100g Persian marinated feta

4 tablespoons oil from the feta

zest of a small lemon

2 teaspoons lemon juice

salt and pepper

1 tablespoon fresh dill, chopped roughly

Method

Pour the lentils into a pan and cover with at least double depth of water.

Bring to the boil and simmer for 35-45 minutes until cooked through but not squishy.

Drain in a colander and then run cold water over them to cool down quickly. Set aside to drain completely.

Make the dressing, combine the oil from the feta, lemon juice, rind, salt and pepper.

Plate up the salad, spinach followed by lentils, apple and then feta.

Drizzle over the dressing and then sprinkle with the fresh dill.

Buckwheat Crepes with Persian Feta – Gluten Free

Normally, when I make these crepes I add a little melted butter but, as these were for a savoury filling I used a little garlic infused oil. With gluten free crepes you really need a little butter or oil to stop the crepe sticking to the pan.

Persian feta is a beautiful creamy cheese and as no one else in the family likes it I get to eat the whole pot! Feel free to change the cheese, soft goats cheese works really well too.

This recipe makes 8 large crepes. I haven’t given quantities for the filling, just suggestions as to what to add.

Ingredients

Crepes

110g buckwheat flour

2 eggs

200mls milk

100mls water

2 tablespoons garlic infused olive oil

Filling

mixed salad leaves

sundried tomatoes

stoned olives

pinenuts

Persian feta

Method

Heat a large non stick frying pan over a medium to high heat.

Measure the flour into the bowl, make a well in the centre.

Add the eggs to the well and, using a whisk, gently begin to whisk the eggs in, drawing flour from the edges.

As this thickens, add the milk and water gradually until all is combined.

Pour the oil into the batter and whisk well.

Pour enough batter into the pan to just cover the base as you swirl it around.

Allow to cook through and as you see the edges darken, using a fish slice, flip the crepe over and cook for a further minute until the crepe has a few golden spots on it.

Set aside on a plate, covered with a tea towel and repeat until all of the batter is used.

To fill, lay a crepe on the work surface, top one half with the filling ingredients, fold over the other half. Holding it firmly, fold this half into a quarter and pop on the plate.

Lamb, Leek and Feta Burgers

Not your traditional burgers but absolutely delicious!

They are full of flavour so I don’t put any sauce in the buns or rolls, instead an avocado adds moisture with some sliced tomato on top.

The boys often add different vegetables to their rolls, capsicum and carrot sticks are popular!

For the gluten free option I serve the burger on avocado with a green salad and a tomato and onion salad.

Serves 4-6.

Ingredients

500g minced lamb

1 leek

2 tablespoons Greek yogurt

1 tablespoon ground cumin

10g chopped parsley

5g chopped dill

2 cloves garlic, crushed

100g feta

salt and pepper

Method

Prepare the leek, top and tail, cut into quarters lengthwise and then chop into 1cm pieces.

Wash and drain, set aside.

In a large bowl, combine the lamb, yogurt, leek, cumin, parsley, dill, garlic and salt and pepper.

Us your hands to mix it all well.

Now crumble the feta into the bowl and again, using your hands, mix well.

Cover and set aside for 1-4hours in the fridge if you have time.

Heat the barbecue or frying pan to a medium to high heat.

Take the meat and form into burger shapes, depending on size you should have 4-6 patties.

Place on the barbecue or pan and cook for 5-8mins depending on thickness.

Turn the patties over and cook for 5-8mins again until cooked through.

Serve in buns with avocado and tomato.

Sundried Tomato and Feta Scones

Scones are so quick to make and they only take 7-10 mins to bake.

I make both savoury and sweet scones. The savoury scones are great served with soup or packed in the boys lunch boxes instead of a sandwich.

They freeze well and I have been known to pop frozen scones into lunch boxes so they are defrosted for lunch.

I use a 7cm cutter.

This recipe makes 16 scones.

Ingredients

450g plain flour

2 tablespoons baking powder

1 teaspoon salt

100g butter, cut into small pieces

150g feta cheese, drained and crumbled

100g sundried tomatoes,drained and chopped

300mls milk

1 egg, beaten

Method

Preheat the oven to 220 degrees Centigrade.

Line two baking sheets with baking parchment.

Into a large bowl sift the flour, baking powder and salt.

Add the butter and rub in, it will take a while but you want it to be like breadcrumbs with no lumps of visible butter.

Now stir in the cheese and tomatoes.

Add the milk and using a palate knife mix together well. The wetter your dough the lighter your scones!

Very gently knead the dough, just enough to bring it together, on a floured surface.

Using your hand flatten slightly too 4cm thickness and cut out the scones using a fluted cutter.

Once there is no more space for the cutter, reform the dough and repeat until all of the dough has been used.

Place scones onto the prepared trays and brush with beaten egg.

Place them in the oven.

Bake for 7-10 mins, changing their oven shelves half way.

Allow to cool on a wire rack.