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

Thai-style Egg Custard Dessert

Ingredients

2 cinnamon sticks
1 teaspoon ground nutmeg
2 teaspoons whole cloves
300 ml cream
1 cup water
1/2 cup palm sugar, chopped
280 g can coconut milk
3 eggs, lightly beaten
2 egg yolks, lightly beaten

Method

  1. Preheat the oven to warm 160°C (315°F).
  2. Place spices, cream and water in a medium pan. Bring to simmering point. Reduce the heat to very low and leave for 5 minutes to allow the spices to flavour the liquid.
  3. Add the sugar and coconut milk to the pan. Return to low heat and stir until the sugar has dissolved.
  4. Whisk the eggs and egg yolks in a medium bowl until combined. Pour the spiced mixture over the eggs and stir to combine. Strain into a jug and discard the whole spices. Pour the custard mixture into eight 1/2-cup ramakin.
  5. Place ramekins in a baking dish.Add hot water to come halfway up the sides. Bake for 40-45 minutes.
  6. nsert a knife in the centre of one of the custards to check if they are set. The mixture should be only slightly wobbly. Carefully remove the custards from the baking dish. Serve hot or chilled with a little whipped cream and toasted coconut shreds.

Makes 8 servings.

Source: Step-by-step Thai Cooking

Hearty Bread with Carrot, Parsnip and Zucchini

Ingredients

1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup evaporated cane sugar
1-1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 medium carrot, shredded
1 medium parsnip, shredded
1 small zucchini, shredded
3 large eggs
3/4 cup apple butter or pumpkin butter
3 tablespoons extra-virgin olive oil
1 tablespoon vanilla extract
2 tablespoons pumpkin seeds

Method

  1. Preheat the oven to 375°F. Oil two 8-1/2 by 4-1/2 by 2-1/2-inch loaf pans with olive oil.
  2. In a large bowl, combine the flours, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and shredded carrots, parsnip, and zucchini. Mix well. In another bowl, whisk together the eggs, fruit butter, olive oil, and vanilla. Add the wet ingredients to the dry and mix until combined, but don’t overmix.
  3. Divide the batter between the prepared pans and sprinkle the tops with the pumpkin seeds. Bake for 35 minutes or until a skewer inserted into the center of the bread comes out clean. Let cool on wire racks.

Makes 2 loaves.

Source: True Food

Pancakes Incorporated with Spinach and Banana

Ingredients

1 cup oat flour
1/2 cup almond flour
1/2 tsp cinnamon
1 tsp baking powder
salt, to taste
3/4 cup milk or buttermilk
1/2 cup plain Greek yogurt
1 large organic egg
1 medium ripe banana
2 cups spinach
zest of 1 lemon
1/4 cup chopped walnuts (optional)

Method

  1. In large bowl, stir together flours, cinnamon, baking powder, baking soda, and a couple pinches of salt.
  2. Place milk, yogurt, egg, banana, spinach, and lemon zest in blender and blend until smooth.
  3. Add spinach mixture to flour mixture and mix together. Fold in walnuts, if using. Let batter rest for 15 minutes to allow flour to soak up some of the liquid.
  4. Heat greased skillet over medium heat. Pour 1/4 cup batter for each pancake into pan and cook for 2 minutes, or until darkened around the edges and bubbles form on the surface. Flip and cook for 2 minutes more.
  5. Place prepared pancakes on metal rack and keep warm in 200ºF (100ºC) oven while you cook the remaining batter.

Makes 4 servings.

Source: Alive magazine

A Wheat-filled Sweet Treat with Dried Fruits

Ingredients

1/3 cup bulgur wheat
1/3 cup water
3/4 cup buckwheat flour
3/4 cup all-purpose (plain) flour
1 teaspoon baking powder
1 teaspoon baking soda (bicarbonate of soda)
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
3/4 cup low-fat buttermilk
1/3 cup honey
1 egg
1/4 cup dried prune, seeded and pureed
1/2 cup chopped dried apricots
1 tablespoon grated lemon zest

Method

  1. In a large bowl, stir together the bulgur wheat and water. Let stand for 15 minutes.
  2. Preheat an oven to 375°F (190°C). Coat a 9-inch round cake pan with nonstick cooking spray.
  3. Into a medium bowl, sift together the buckwheat flour, all-purpose flour, baking powder, baking soda, cloves, and cinnamon.
  4. To the bulgur mixture, add the buttermilk, honey, egg, prune puree, and apricots and beat until blended.
  5. Stir in the combined dry ingredients. Spread in the prepared pan.
  6. Bake until a skewer inserted in the center comes out clean, about 35 minutes.
  7. Cool in the pan for 10 minutes before serving. Top with the lemon zest.

Makes 8 servings.

Source: Mayo Clinic