Tag Archives: goats cheese

Tortilla with Red Onion, White Beans and Thyme

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There is something very comforting about this tortilla, gentle flavours and aromas with the comfort of eggs and beans?

Who knows, just trust me, it is lovely and even the fussiest member of the family eats it with no complaints and he doesn’t eat eggs!

As the tortilla comes out from under the grill it will be all puffed up like a soufflé, unfortunately, it doesn’t stay puffed up but still tastes great.

Serves 4.

Ingredients

1 tablespoon olive oil

1 red onion, peeled, halved and sliced thinly

1 clove garlic, chopped finely

2 small sprigs of thyme, leaves picked

1x400g tin cannellini beans, drained and washed

6 large eggs

60 mls milk

50g fresh goats cheese

salt and pepper to taste

Method

Heat a 24cm non stick frying pan, with a heatproof handle,  over a medium to low heat.

Add the oil and once hot add the onion. Cook the onion until very soft, add the garlic and thyme leaves and cook for 1min until fragrant. Pour in the beans and cook gently for 5 mins.

Beat the eggs, milk, salt and pepper in a jug.

Pour over the beans and let settle over a medium to low heat.

Turn the grill on to medium.

Once the egg looks as if it is bubbling slightly underneath, top with the crumbled cheese and slide the pan under the grill.

Grill until puffed up and golden.

Slide gently onto a cutting board and cut into wedges.

Buckwheat Crepes with Persian Feta – Gluten Free

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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.