Greek-style Meatless Savoury Pies with Spinach and Cheese

Ingredients

1 tbsp olive oil
I small onion, finely chopped
10 oz spinach, stalks removed
2 oz butter, melted
4 sheets filo pastry, about 18- x 10-inch
1 egg
large pinch of grated nutmeg
3/4 cup crumbled feta cheese
l tbsp grated Parmesan cheese
salt and freshly ground black pepper

Method

  1. Preheat the oven to 190ºC/375ºF.
  2. Heat the oil in a pan, add the onion and fry gently for 5-6 minutes, until softened.
  3. Add the spinach leaves and cook, stirring, until the spinach has wilted and some of the liquid evaporated. Leave to cool.
  4. Brush four 4-inch diameter loose-based tartlet tins with a little melted butter.Take two sheets of the filo pastry and cut each into eight 4-1/4-inch squares. Keep the remaining sheets covered.
  5. Brush four squares at a time with melted butter. Line the first tartlet tin with one square, gently easing it into the base and up the sides. Leave the edges overhanging.
  6. Place the remaining three buttered squares on top of the first, turning them so the corners form a star shape. Repeat for the remaining tartlet tins.
  7. Beat the egg with the nutmeg and seasoning, then stir in the cheeses and spinach. Divide the mixture among the tins and level smooth. Fold the overhanging pastry back over the filling.
  8. Cut one of the remaining sheets of pastry into eight 4-inch rounds. Brush with butter and place two on top of each tartlet. Press around the edges to seal. Brush the remaining sheet of pastry with butter and cut into strips.
  9. Gently twist each strip and lay on top of the tartlets. Leave to stand for 5 minutes, then bake for about 30-35 minutes, until golden. Serve hot or cold at room temperature.

Makes 4 pies.

Source: Delicious and Fresh Essential Vegetarian

Seared Salmon with Baked Fennel and Tarragon

Ingredients

6 baby fennel, trimmed, halved
sea salt
Freshly ground black peppercorns
1/2 cup chicken stock
1/4 cup white wine
1/3 cup fresh tarragon leaves
2 tsps finely grated lemon rind
6 Atlantic salmon fillets, about 180 g each

Method

  1. Place fennel in large baking dish, sprinkle with salt and pepper Add stock, wine, tarragon and rind, bake in slow oven (150°C) about 40 minutes or until fennel is tender.
  2. Cook salmon, in batches, in oiled frying pan until lightly browned on both sides and cooked as desired. Serve salmon with fennel mixture

Makes 6 servings.

Source: Simply Lite Food

Frittata Lorraine

Ingredients

8 eggs, lightly beaten
6 slices cooked bacon, crumbled
4 oz shredded Gruyère cheese, or Jarlsberg or Swiss
1/4 cup plus 2 tbsp whole milk
salt and black pepper
1 tbsp butter

Method

  1. Preheat oven to 175ºC (350ºF).
  2. In a large bowl, whisk together eggs, bacon, cheese, milk and enough salt and pepper for 8 eggs, until just mixed.
  3. Melt butter in an ovenproof skillet. Swirl around all sides. Add the egg mixture and place the skillet in the oven. Bake until eggs are just set, 15 to 25 minutes.

Makes 4 servings.

Source: Winnipeg Free Press

Moist Chocolate Cakes Infused with Lentil

Ingredients

1/2 cup dried red lentils Pinch of salt
1/3 cup unsalted butter or coconut oil
3 oz chopped dark chocolate
1/3 cup natural (non-Dutch processed) cocoa powder
1 tsp instant espresso powder (optional)
2 cups whole wheat pastry flour
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 large organic eggs, at room temperature
3/4 cup milk, at room temperature
1/4 cup coconut, turbinado, or demerara sugar
1/4 cup maple syrup
2 tsp vanilla extract

Sauce

1 cup pure pumpkin puree
1/3 cup 2% evaporated milk
2 Tbsp maple syrup
1/2 tsp cinnamon

Method

  1. Place lentils, a pinch of salt, and 1-1/2 cups water in small saucepan. Bring to a boil, reduce heat to low, and simmer until lentils are very mushy and water has been absorbed, about 15 minutes. If needed, add a small amount of additional water during cooking. Mash lentils well with backside of a spoon, set aside, and let cool to room temperature.
  2. Place butter or coconut oil and chocolate in metal bowl set over pan of barely simmering water. Heat until chocolate has melted, stirring constantly. Remove from heat, stir in cocoa powder and espresso powder (if using), and let cool for several minutes.
  3. Preheat oven to 350ºF (180ºC).
  4. In large bowl, stir together flour, cinnamon, baking powder, baking soda, and salt. Add eggs to chocolate mixture and stir to combine. Stir in cooled lentil puree, milk, sugar, maple syrup, and vanilla. Add wet ingredients to dry ingredients and mix gently.
  5. Divide mixture among 12 greased or paper-lined standard-sized muffin cups and bake for 22 minutes, or until a tester inserted into centre of a cake comes out mostly clean. Let cool for a few minutes, unmould, and cool further on metal racks. Cakes can be kept chilled for up to 5 days.
  6. To make sauce, blend together pumpkin, evaporated milk, maple syrup, and cinnamon. If needed, add more evaporated milk to reach a thin consistency.
  7. To serve, spread some pumpkin sauce on serving plate and top with a cake.

Makes 12 servings.

Source: Alive magazine

Cake with Orange, Chia Seeds and Orange-flavoured Rice Malt Syrup

Ingredients

1/2 cup black chia seeds
1/2 cup milk
125 g unsalted butter, chopped
1 tablespoon finely grated orange rind
1 cup raw sugar
4 eggs
2 cups almond meal (ground almonds)
1 cup white spelt flour
1-1/2 teaspoons baking powder

Orange Syrup

1/2 cup rice malt syrup
2 tablespoons orange zest
1/2 cup orange juice

Method

  1. Preheat oven to 160ºC (320ºF).
  2. Lightly grease a 20 cm round cake tin lined with parchment paper and set aside.
  3. Place the chia seeds and milk in a bowl and set aside to soak for 10 minutes.
  4. Place the butter, orange rind and sugar in the bowl of an electric mixer and beat for 8 minutes or until light and creamy.
  5. Add the eggs and beat until well combined.
  6. Add the chia mixture, almond meal, flour and baking powder,and fold to combine. Spoon the mixture into the prepared tin and bake for 1 hour to 1 hour 10 minutes or until cooked when tested with a skewer.
  7. While the cake is baking, make the orange syrup.
  8. Place the rice malt syrup, orange rind and juice in a small saucepan over medium heat. Simmer for 12 minutes or until the syrup is reduced by half and thickened.
  9. Invert the cake onto a cake stand and, while still hot, top with the syrup. Slice And serve warm.

Makes 12 servings.

Source: Donna Hay