Tag Archives: parsley

Sweet Potato and Feta Cigars with Tahini Yoghurt Sauce

31 Oct Sweet Potato Cigars Filling

 Just because it’s Halloween I am purposefully not posting a pumpkin recipe. I’m not of fan of Halloween and this is my pathetic attempt at rebellion.

This year I actually purchased hideous Halloween sweets from Mercadona for the lovely children next door who knocked incessantly on my front door last year.  I studiously ignored them because I didn’t have any sugary, chemically, teeth-rotting unhealthy products to give them. They repayed my kindness by chucking eggs at our front door, so The Washer Up went mad and chucked them back at the neighbours front door. So this year I bought sweets. I hope they’re happy.

So anyway, this is  my kind of treat, filo pastry cigars filled with roasted sweet potato, feta cheese, spring onion, fresh coriander, parsley and red chilli. Unsurprisingly Middle Eastern in origin and unashamedly Ottolenghi of course, who else? He has a new TV programme starting in November on More4, needless to say we are very excited.

The tahini yoghurt sauce is one of my favourite things, it is totally delicious. You can serve it just as a dip with flatbreads or raw veggies, or I have served it with these Cauliflower Fritters, these Baked Falafel Cakes and these Muhammara (Roasted Red Pepper & Walnut) Cigars too.

Sweet Potato & Feta Cigars Recipe

Makes 6 cigars, serves 3-4, vegetarian. Adapted from Ottolenghi for The Guardian

  • 1 large sweet potato (about 400 g), scrubbed clean
  • 2 spring onions, chopped
  • 75 g Greek feta cheese, crumbled
  • a handful of fresh coriander, chopped
  • a handful of fresh parsley, chopped
  • 1 red chilli deseeded & chopped
  • 1/2 tsp salt
  • freshly ground black pepper
  • 6 sheets of filo pastry (defrosted if frozen)
  • olive oil for brushing
  • sesame seeds

Preheat the oven to 200C. Prick the sweet potato a few times with a knife and place directly on a rack in the oven. Roast for 45-50 minutes until soft and cooked all the way through. Cut in half lengthways and leave until cool enough to handle.

Scrape out all of the sweet potato flesh into a bowl and mix with feta, spring onions, herbs, chilli, salt & pepper mashing with a fork. Taste for seasoning and leave to cool completely.

When ready, preheat the oven to 200C, line a baking tray with parchment and brush with a little oil. Unroll the filo pastry sheets and cover them with a clean tea towel to stop them drying out. Remove two sheets together and place them on top of each other on your work surface with the short end facing you, so you have a double layer sheet. Cover the rest back up with the tea towel.

Cut the two sheets in half lengthways this will make two cigars. On the left hand double layer strip, put a few heaped tablespoons of the filling in a sausage shape about 2 inches from the end of the pastry nearest you, leaving a centimetre free at each side end. Brush the pastry with a little olive oil and start to roll up your cigar around the filling, fold in the two side ends at about half way through and brush with a little more oil every now and then while you finish rolling up the cigar. Brush the top with some oil and place on the lined baking tray. Continue with the rest of the filling, you should get six cigars. You can refreeze (or refrigerate) the unused pastry.

Sprinkle a few sesame seeds over the tops of the cigars and bake for 25 -30 minutes until golden brown and cooked.

Tahini Yoghurt Dipping Sauce Recipe

Serves 3, vegetarian, gluten-free

  • 1 pot (125 ml) goat’s or greek yoghurt
  • 1 heaped Tbsp tahini paste
  • the juice of half a lemon
  • 1 Tbsp chopped fresh coriander
  • 1 Tbsp chopped fresh mint or parsley
  • salt & black pepper
  • cumin or sumac to serve

Mix all the ingredients together well making sure the tahini is mixed in and taste. Adjust lemon, salt or tahini to suit. Serve in bowl sprinkled with a little cumin or sumac and a few fresh herb leaves.

These are the perfect sweet treat for an evening huddled on the sofa with all the lights turned off pretending you’re not in…

Happy Halloween!!

Warm Roasted Red Onion Salad with Spicy Walnut Pickle Dressing

14 Jun Red Onion & Walnut Salad

As most of you will already know, I am a huge fan of Yotam Ottolenghi. Obsessed would be an appropriate word for it. His Mediterrasian recipes (a mix of Middle Eastern & Mediterranean) combine all of my favourite ingredients and flavours in a way that is impossible to resist. This is one of said recipes. It came up on my Twitter feed from The Guardian food section a few Sundays ago and I knew that I wanted to make it straight away.

Don’t you love it when that happens? You are pondering what to make for lunch with the (sometimes) minimal contents of your fridge. You stumble across a recipe that you are desperate to make and you actually have all the ingredients in the house. Food Serendipity I like to call it, and it makes me smile.

Warm Roasted Red Onion Salad with Spicy Walnut Pickle Dressing

Serves 2, vegetarian/vegan, gluten-free. Adapted from Yotam Ottolenghi at The Guardian

  • 2 medium red onions
  • 2 tsp olive oil
  • salt and black pepper
  •  rocket/watercress or mixed leaves
  • a handful of coriander/parsley leaves
  • some crumbled Greek feta or goat’s cheese (optional)

For the Walnut Pickle Dressing:

  • 30g walnuts, chopped
  • 1/2 0r 1 red chilli (depending how hot) deseeded & finely chopped
  • 1/2 garlic clove, peeled and crushed
  • 3 tsp sherry vinegar (or red wine vinegar)
  • 1 + 1/2 tsp olive oil

Preheat the oven to 200 C. Peel the onions and cut off the tops and bottoms. Cut each onion widthways into two or three slices about 2cm thick (see pic. above) and place on a baking tray lined with baking paper. Brush with olive oil, season with salt and black pepper, and roast for about 20 minutes, until cooked and golden-brown on top. If they haven’t browned much you can pop them under the grill for a few minutes. Set aside to cool slightly.

While the onions are cooking, put all the ingredients for the walnut pickle in a small bowl, season with salt & black pepper, stir and set aside. It gets better the longer you leave it.

To serve, put the salad leaves and most of the coriander/parsley in bowl, tip over about half of the walnut pickle and toss to coat evenly. Divide this between your serving plates, arrange the onion slices on top, tip over some more walnut pickle, crumble over the feta and finish with some more coriander/parsley leaves.

This spicy, robust salad is perfect as a lunch dish on its own but would also be a fantastic accompaniment to a spring/summer Sunday roast (especially beef), if you can’t be bothered with all those potatoes and vegetables. It’s a lighter and easier option for this time of year and is equally good served warm or  at room temperature. The onions could even be done on the barbecue and served as a side dish alfresco if the weather is being kind to you…..

Back By Popular Demand…..

Things That Made Me Smile Today 

Rufus enjoying our favourite hill walk, a treat for all his fans out there epsecially you Greg.

While we enjoyed the wild flowers too…..

Have a great weekend!

Watermelon, Feta and Mint Salad with Pistachio and Parsley

5 Jun Watermelon Salad

I know it may be a little early in the season for watermelon where you are, or it may even be getting on for winter but I got a baby watermelon in my organic veg box this week. Look how cute it is.

Look, I put it next to a lemon for you so you can see how small it is. Watermelon is one of the ingredients in my favourite summer salad and it is definitely feeling a lot like summer here so this is what I made with it.

Watermelon, Feta & Mint Salad with Pistachio & Parsley

Serves 2, vegetarian, gluten-free. Adapted from Nigella Lawson

  • 1/4 small red onion, very finely sliced
  • the juice of half a lemon
  • 400 g watermelon, rind & most of the seeds removed then cut into approx. 4 cm triangles
  • 100g Greek Feta cheese
  • a handful of fresh parsley leaves, left whole
  • 5 or 6 fresh mint leaves, finely chopped
  • 8 black or purple olives, halved & stoned
  • black pepper
  • extra virgen olive oil
  •  a handful of shelled pistachios, roughly chopped
  • lemon wedges to serve

Put the finely sliced red onions in a small bowl and cover with the lemon juice. Leave to soak while you make the rest of the salad. This makes the flavour less harsh and turns them a pretty magenta colour.

Place the watermelon triangles in a beautifully random arrangement on your serving dish/plates. Cut or break  the feta into similar sized pieces as the watermelon and scatter them amongst the watermelon. Tear off sprigs/leaves of parsley and do the same. 

Tip the bright pink onions and their juices over the salad, add the olives, drizzle with a little olive oil and top with the chopped pistachios and a grinding of black pepper. Serve with extra wedges of lemon if you like.

This is me sending some much needed sunshine in the form of this beautiful salad to all the people in the UK celebrating the Queen’s Jubilee in the cold and rain.

This is my 93-year-old Grandad at a Jubilee garden party yesterday. He is wearing ski gloves, a shawl and a blanket over his legs. This is the 4th of June by the way, a typically English summer’s day!!

Sending you some sunshine Grandad, Enjoy!!

Savoury Feta and Pomegranate Cheesecake with Pistachio, Mint and Parsley (and a Winner!!)

29 Oct Feta & Pomegranate Cheesecake

Having seen Beth Michelle’s beautiful pure white sweet cheesecake bed topped with a generous pile of glistening ruby pomegranate jewels, I knew that I was going to make a cheesecake with the pomegranates that I am now seeing all over the trees here at the moment.

At the restaurant we used to serve a savoury cheesecake with an apricot chutney. It wasn’t baked and I think it was goat’s cheese. Anyway I was thinking of going down a Greek/Middle Eastern road because of the pomegranate, and feta was the obvious cheese choice. Continue reading

Alhambra Inspired Chargrilled Nectarine Fattoush Salad

22 Jul DCIM100MEDIA

The Washer Up’s dad came to stay for a few days and we decided to take him to the Alhambra in Granada.

In 40 degree heat.

 Alhambra translates as The Red Fortress. Its palaces were built in the middle of the 14th century for the last Moorish kings of Spain and their court.  It is a World Heritage site and a unique and beautiful example of Muslim art and architecture.

The majority of the palace buildings are built in the same style, with all the rooms opening out on to a central courtyard.

The Alhambra was extended by the different Muslim rulers who lived there but each new section followed the theme of “Paradise on Earth” by using column arcades, elaborately decorated archways, fountains with running water and reflecting pools.

Blue, red and a golden-yellow, all somewhat faded with time are the main colours used for tiles and decoration.

 The Alhambra was made into a  city, complete with an irrigation system composed of acequias (water channels) for the gardens of the Generalife located outside the fortress.  These acequias are still used today throughout Andalucia for irrigation.

 Generalife means Gardens of the Architect. The Palacio de Generalife is a villa dating from the beginning of the 14th century. Whilst fountains and flowing water are a common feature around the Alhambra, they are particularly prevalent in the Palacio de Generalife.

The gardens of Generalife were definitely my favourite part of the Alhambra. It may have something to do with all the running water cooling the air and the shade created by the trees. The flowers were beautiful too.

You can actually imagine Arabian princesses running around giggling and hiding behind trees from handsome princes. As you can probably tell I read a book before going: Tales of the Alhambra by Washington Irving. 

It was published in 1832 and immediately attracted pilgrims to Granada from all over the world. He was an American diplomat, historian & traveller who actually lived in the Alhambra for a while.

It paints a romantic, colourful impression of local legends and traditions as well as telling enchanting tales of Moorish  princesses, towers, love and war. I would definitely recommend reading it if you are thinking of visiting or are interested in the history of Moorish Spain.

The picture below is of the Washer Up’s dad, Jim Burns. He is a published poet and writer and a recognised authority on 1930’s -1950’s Beats & Bebop Jazz. He is also an expert on the Spanish Civil War and 19th Century European art and history.

He is 75 and fared better than us on this exceedingly long, hot day. We walked around the Alhambra for around 6 hours in the blazing sun.

He didn’t even fall asleep in the car on the way home. We were listening to Miles Davies though.

Like father like son. The Washer Up loves his music too. He’s more into early punk than jazz but his dad bought him the first Sex Pistols record Anarchy in the UK when it was released in 1976. He was 13.

Fattoush is a Middle Eastern salad made with toasted or fried pieces of pita bread, fresh herbs and seasonal vegetables. Fattoush belongs to the family of dishes known as fatta which means crushed. Stale flatbreads are used up by crushing or crumbling them into the dish, a lot like the Italian Panzanella salad. 

This is a salad we served at the restaurant. Instead of using stale pita we cut soft flour tortillas into triangles, deep-fried them and sprinkled them with sumac and cumin while still warm. This way you get crispy, spicy crackers to eat with your salad and it also makes for a more dramatic presentation. You just arrange them pointy side up around the serving bowl.

They are also great for dipping in hummus.

The basic ingredients for a fattoush salad are: salad leaves, tomatoes, cucumber, onion, radish, mint, parsley, sumac, fried bread, olive oil and lemon juice.

With that as your starting point you can add whatever else you like: feta, olives, dates, peppers, garlic, pomegranate seeds, the list goes on….

I like to add a little sweetness to counteract the sour lemon juice and sumac. Chopped dates are lovely but I had a fruit bowl full of gorgeous looking nectarines just desperate to be included.

I remembered seeing a recipe in the Ottolenghi Cookbook (I know, I’m obsessed) for a chargrilled peach salad with speck and orange blossom.  I didn’t need any more encouragement than that. Any excuse too use my new griddle pan and I’m happy.

Chargrilled Nectarine Fattoush Salad

serves 2, vegan

  • 2 nectarines, stoned & sliced into wedges (not too soft, firm but ripe is best for grilling)
  • 1 or 2 tbsp olive oil
  • salt & pepper
  • 1/2 clove garlic, crushed
  • 1/2 tsp salt
  • the juice of 1/2 a lemon
  • 1 tsp finely chopped preserved lemon rind (optional)
  • 2 tbsp extra virgin olive oil
  • 1 big beef tomato, chopped
  • 1 tsp sumac
  • 1 tsp ground cumin
  • 1/2 cucumber, halved, deseeded & cubed
  • 2 spring onions (or half a Spanish spring onion), sliced diagonally
  • 2 or 3 radishes, thinly sliced (I didn’t have any)
  • 1 bag mixed salad leaves, or a mixture of rocket and cos lettuce, chopped
  • a handful of fresh parsley, chopped
  • 5 or 6 mint leaves, chopped
  • 1 tsp orange blossom water (optional)
  • 1 soft flour tortilla, cut into eighths (or some stale pita, torn into pieces)
  • sunflower oil for deep-frying
  • sumac & cumin for sprinkling
  • salt & black pepper

 Toss the nectarine wedges with some olive oil, salt & pepper in a bowl. Heat up your griddle pan and cook the nectarines for a minute or so on each side until they get some nice charcoal lines all over. Remove to a bowl and cook the rest, if necessary then sprinkle over the orange blossom water and leave to cool.

Heat the sunflower oil in a wok or deep frying pan over a medium high heat. You can tell when it’s hot enough by sticking a corner of tortilla in and seeing if it sizzles. Carefully put the tortilla triangles (2 batches will be best you don’t want to overcrowd the pan) into the hot oil and cook for 10-20 seconds or until they are a golden colour. Be careful they burn quickly.

Remove to a bowl lined with kitchen paper and sprinkle over some salt, cumin and sumac. Do the same with the rest and leave to cool. Once cooled they can be stored in an airtight container for a few days.

Put the garlic, salt, lemon juice, preserved lemon and olive oil into a large bowl with the tomatoes, sumac and cumin and stir together well.

Just before serving add the cucumber, spring onions, radishes, salad leaves, fresh herbs and any other ingredients (except the nectarines) to the bowl and toss everything together. Check for seasoning and add more salt if necessary.

Either serve in one big bowl/ serving dish or in individual dishes. Arrange the chargrilled nectarines on top and place the tortilla crackers around the edge of the plate so it looks like a crown. Sprinkle over a little sumac and take to the table.

It’s a royal looking salad fit for the last Moorish King of Spain.

A word of advice, if you are thinking about going to the Alhambra, I wouldn’t recommend going in the summer, May or October would be nice. I’ll try and remember that next time!

Soupe Au Pistou- A French Summer Classic

18 Jun DCIM100MEDIA

Walking past the farms at the moment it is clear that we are at an “in-between” seasons moment. The tomatoes are still green, the peppers are on their way but apart from that not much is happening.

The only vegetables being harvested are the new season potatoes…..

Leeks…

And the enormous Spanish spring onions..

Potato, leek and onion just sounds like a soup doesn’t it? But I didn’t want to make a thick, creamy leek and potato soup, it’s far too hot for that. And Vichysoisse, non!  Call me a heathen if you like but, even coming from the land of Gazpacho, I can’t eat cold soup. I wanted something light, fresh and clean tasting.

I remembered seeing Raymond Blanc making his mother’s (Maman Blanc’s) summer vegetable soup which he served with a basil pistou. Pistou is the French version of pesto, without the nuts. It looked so clean, clear, healthy and delicious. Just perfect for a summer’s day, and it’s quick too. The vegetables are still quite al dente (or whatever the French word for al dente is) which adds to the freshness of the dish.

The pistou is amazing. I made mine with parsley instead of basil because I didn’t have any. When I buy basil here in the summer it wilts in the heat before I get home, so annoying.

You just blitz a big bunch of parsley (or basil) leaves with extra virgin olive oil and loads of garlic.  The original recipe uses parmesan as well. I left that out to keep it vegan and it was still stunning. Drizzled over the finished soup it lifts all the flavours and takes it to another level.

It keeps really well in a sealed jar in the fridge too. If you make this amount you will have some left so you are only minutes away from a quick and delicious dinner. Just stir the pistou through some cooked pasta and garnish with toasted pine nuts and/or parmesan. Or drizzle it over some sliced fresh tomatoes for an impressive side dish or salad.

This recipe is actually a combination of Dorie Greenspan’s Warm Weather Pot- Au-Feu and Maman Blanc’s Soupe Au Pistou. The original Soupe Au Pistou would also contain white beans so you could add some cooked haricots or cannellinis towards the end of cooking to heat through if you like. I thought the new potatoes were enough to give it body. Chopped fresh tomato is another ingredient that is sometimes added. I just cleaned out what I had in my fridge.

Soupe Au Pistou Recipe

serves 3-4, vegan, gluten-free

  • 2 tbsp extra virgin olive oil
  • 2 cloves garlic, finely sliced
  • 1 Spanish spring onion, finely sliced
  • 1 leek, cut off dark green parts (could keep for making veg stock), quartered lengthways, rinsed and sliced diagonally into 1/2 inch pieces
  • 2 stalks celery, sliced diagonally into 1/2 inch pieces (reserve leaves)
  • 1 tsp salt
  • 1/2 tsp white pepper
  • 6 baby new potatoes, cut into 1cm slices
  • 2 large carrots (or 4 small) quartered lengthways & chopped into 1/2 inch pieces diagonally
  • 1 – 1 1/2 litres good quality veg stock ,preferably homemade (or water)
  • 1 strip lemon zest (use a peeler)
  •  2 inch piece lemongrass, cut in half, lengthways and bruised
  • 1 bunch asparagus, woody ends snapped off, cut into thirds
  • 4 or 5 mushrooms, removed stems, cleaned, finely sliced
  • 100 gr frozen spinach (or a bag of fresh, stems removed)

For the Pistou

  • a big bunch of basil or parsley leaves
  • 4 cloves garlic, crushed
  • 100 ml extra virgin olive oil
  • pinch of sea salt
  • ground white pepper
  • fresh grated parmesan (optional)

First put all the pistou ingredients in a processor (or mortar & pestle) and blend until smooth. Pour into an airtight jar and store in the fridge.

In a large soup pan, heat the oil over a medium heat then add the onions, leeks and celery and a pinch of salt. Cook for about 5 minutes until the onions have softened but not browned. Then add the garlic and cook for another minute.

Stir in the potatoes and carrots season with salt & pepper and pour in the stock/water. Throw in the lemon zest and lemongrass, bring to the boil then lower the heat and simmer gently (uncovered) until the vegetables are just tender about 10 minutes. The soup can be kept in the fridge now until you are ready to serve.

Bring back to the boil and add the asparagus, mushrooms (beans & tomatoes if using) and frozen spinach. Cook for another 4 minutes until asparagus is tender (add fresh spinach and celery leaves if using to wilt).

Taste for seasoning add more salt if necessary. Ladle onto a warmed soup plate and drizzle generously with the pistou.

Bon Appetit!!

Things That Made Me Smile Today….

Jacarandas en la Plaza Alta…

Have a Great Weekend & Happy Father’s Day !! xxx

Middle Eastern Quinoa Tabbouleh Salad

4 Jun DCIM100MEDIA

Tabbouleh (or tabouli) is a Middle Eastern salad traditionally made with bulgur wheat, tomato and spring onion. Loads of finely chopped fresh parsley and mint are added then it is dressed with lemon juice and olive oil. It is so simple to make and has bags of flavour from the fresh herbs. The lemon juice lifts all the other flavours making it a refreshing, easy and delicious salad which can be served on its own,  as an accompaniment to grilled meat or fish or as part of a mezze.

This is one of my favourite lunch dishes. I vary the ingredients slightly every time according to what I have in the house. I’ve replaced the bulgur wheat with quinoa to keep it gluten-free but you could use couscous as well.

This time I added my Chermoula Seasoning and some harissa paste to the quinoa while it was cooking as well as throwing in some juicy raisins to plump up in the cooking liquid. Some flaked almonds on top give it some added texture but it is really all about the fresh herbs and lemon juice. Whatever you do don’t skimp on the herbs….

Quinoa Tabbouleh Salad Recipe

serves 3, vegan, gluten-free

  • 150 gr (1 cup) quinoa, rinsed in fine sieve
  • 450 ml (2 cups) veg stock
  • a handful of raisins
  • 1 tsp chermoula seasoning
  • 1 tsp harissa paste (optional) or a big pinch of chilli flakes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 small red onion or 2-3 spring onions, finely chopped
  • 1 large tomato, deseeded and chopped
  • 1/2 cucumber, deseeded and diced
  • 1 tsp finely chopped preserved lemon peel (or the zest of 1/2 a lemon)
  • the juice of half a lemon
  • 2 tbsp extra virgin olive oil
  • a large handful of fresh parsley, finely chopped
  • a large handful of mint leaves, finely chopped
  • a handful of flaked almonds
  • salt & black pepper
  • small mint leaves for garnish

Put the rinsed quinoa, stock, raisins, chermoula seasoning, harissa paste, salt & pepper in a small saucepan and bring to the boil. Lower the heat and simmer for 12-15 minutes until the liquid has been absorbed and you can see the curlicues in each grain. Leave to cool.

Stir through the chopped tomatoes, onions, cucumber and preserved lemon or zest. You can keep it in the fridge like this, in an airtight container until you are ready to serve it.

To serve, stir through the herbs, lemon juice and olive oil and taste for seasoning. Tip into a serving dish and top with some flaked almonds and extra mint leaves.

Enjoy!!

Things that made me smile today…..

Thistles…

Double Layer Hibiscus…

Tequila Sunrise anyone…?

Have a great weekend!!

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