A Beetroot, Feta & Quinoa Salad

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I have a tremendously healthy salad recipe for today. One that we had last night and has left me vitalised! Low fat, high in protein and fibre and so very tasty. I felt so good eating it and I still have some left over for lunch.

Perfect for a summer’s evening with a cheeky glass of crisp white wine if you want 😉 I’ll be experimenting and creating more salads this season. Can’t wait to share them with you all.

I will be serving some @ Angie’s Fiesta Friday Party

Have a terrific day! Much love D x

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INGREDIENTS

1 cup quinoa
1 raw peeled and grated beetroot
3 spring onions finely sliced
1 big tomato roughly chopped
1 tin roseca/borlotti beans rinsed & drained
Feta cheese crumbled (low fat)
Handful of sunflower seeds
1tbsp olive oil
Juice of half a lemon
1/4 tsp garlic granules
Salt to taste

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METHOD

Put the quinoa to in a small saucepan and cook upon instruction. I tend to cook it like pasta. Bring the water to a boil and then simmer for 15 to 18 minutes. Drain and set aside

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In a large bowl add the rest of the ingredients in order according to the pictures. Leaving the beetroot til the end..ish. This way you cab minimize the addition of the deep pink colour to the salad

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Crumble in the feta last and fold in

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Serve alone or with some buttered whole grain pitta bread

I will be serving some @

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Grilled Portobello Sandwich

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I enjoy stuffing mushrooms with rice, garlic, cheese. However with the Portobello mushroom I wanted it to be the star of the dish.  This healthy and delectable sink in your teeth kind of loaded sandwich has to be my best sandwich creation to date.  The mushroom acts as a meaty substitute and the rest of the flavours are mellow untill you get glorious chunks of crumbly feta that brings a salty and sour taste to your tastebuds!  I could eat this sandwich over and over again!

Come join me, much love, D x

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INGREDIENTS

2 Portobello mushroom cups
1 large tomato sliced
1 avocado sliced
Handful of baby spinach
Feta cheese
Chilli & garlic dry mix
Mayonnaise
Toast 4 slices seeded bread
Butter
Salt to taste
Olive oil

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METHOD

With a brush lightly oil both sides of the mushroom, having taken out the stalks.  Grill for 7 to 10 minutes until soft and slightly shrivelled

Take out of the the grill and generously season with salt, chilli and garlic powder

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Butter the 2 toasts liberally, place the mushroom along with the rest of the ingredients, layer, season and then crumble feta over the top.  and complete with the second piece of toast

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(Optional, a peri peri mayonnaise can be made by mixing a peri peri spice mix with a dollop of mayonnaise)

Serve your loaded mushroom toasted sandwich with lots of french fries!

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Red Pepper & Lime Risotto With Feta

I can do risotto anytime of the year but this one especially as it’s extremely summery in taste. Tangy from the pepper, hot from the chilli and salty from the feta! Not forgetting the lift from the lime…Enjoy friends!

Much love, D x

Shivaay Delights

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I have had this fusion risotto running through my mind for quite a while now. Yesterday I had all the ingredients I needed, so “hey presto!” it was created, made and devoured very fast.
A Mexican base with sweet, earthy notes of red pepper and a sour lift from the lime. Only then to top it off with some Feta cheese, for that Greek influence.

Oh my friends…you have to try this and tell me how it goes..Have a wonderful Wednesday and enjoy. Much love D x

INGREDIENTS

1 red bell pepper diced
2 garlic cloves minced
1 tbsp olive oil
1½ cup arborio rice
1 litre vegetable stock
Salt to taste
Juice of half a lime
Feta cheese crumbled

METHOD

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● Heat the oil in a large non stick saucepan on a medium heat. Sauté the pepper for a couple of minutes and throw in the rice. Mix and…

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Roasted pepper, caramelised onion & feta bread

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An all in one Mediterranean bread with exciting ingredients that blend so well together. The charred juicy pepper, the sweet and sour caramelised onion along with a hint of saltiness from the feta cheese makes this bread something very special, even though I do say so myself! Lovely with a light soup or just with a little butter on its own. I will definitely be experimenting more with these flavours and more breads are still to come!

INGREDIENTS

1 medium white onion sliced crescents
1/2 tbsp olive oil for onion
1/2 tsp brown sugar
1/2 tsp balsamic vinegar
1 red bell pepper
1 clove garlic crushed
30-40g feta cheese diced or crumbled
250g plain flour
2 tsp baking powder
1/2 tsp salt
2 eggs lightly beaten
100ml milk
100ml olive oil
Oil and flour for pan

METHOD

1. To roast the red bell pepper, preheat oven to 200c/400f/gas mark 6 and cook directly on the top shelf for 15-20 minutes until the skin starts to peel and a little charred. Deseed the pepper and take off skin, slice into thin strips and then halve the strips. Set aside

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2. To caramelise onion, heat 1/2 tbsp olive oil in a frying pan, add the onions, brown sugar and balsamic vinegar. Mix well and reduce to a low to medium flame and cook for 10 to 12 minutes. Stirring occasionally, The onion will have taken on a lovely brown colour and a sweet aroma. Set aside to cool.

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3. Turn the oven to 180c/350f/gas mark 4. Mix the eggs, milk and olive oil together. Add the flour, baking powder and salt to the egg mixture and stir. Do not over work just make sure the mixture is combined

4. Throw in the roasted pepper slices, caramelised onion and garlic and gently bring together

5. Grease a bread loaf pan with a little oil and flour it to avoid sticking. Place in the oven for 35-45 minutes making sure it is cooked on the inside by sticking a skewer into the middle of the loaf. Once it comes out clean it’s ready and will have taken on a golden colour. Leave in the pan for 20 minutes to cool and then ease out, slice and serve with some butter

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Greek Feta Tex Mex Taco’s!

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The first time I tasted feta cheese was with a dear friend of mine about 12 years ago. I had gone to visit him at university and he treated me to my first Greek Feta lunch.

Tangy, yet mellow thinly sliced soft white slabs of feta, all mixed with a tasty salad and heavenly dressing! I can still remember eating this adorable dish!

It is only until yesterday when I had a bit of the low fat feta cheese that it took me back to this memory buried in my subconscious. I must have had the low fat option the very first time as my palette recalled the taste that I’ve not had since then! I then came across some taco shells and a tin of refried beans in my store room and “Eureka!” Along came the notion of Greek tacos!

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I’m not going to tell you how good they were as I feel the pictures speak for themselves and I know you will be so tempted to try these! Enjoy! Much love D x

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INGREDIENTS

1 tin of sweetcorn, naturally sweet
125g low fat feta cheese
15 mini plum tomatoes sliced in rounds
1 red onion finely diced
½ cucumber peeled, finely cubed
Handful of freshly chopped coriander
Salt to taste
Fresh lemon juice

1 tin of refried beans
⅓ tsp smoked paprika
Squeeze of fresh lemon juice

Ready made taco shells

METHOD

• Prepare all the salad ingredients, season with salt and lemon

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• Crumble or finely cube in the feta cheese and combine well

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• On a low heat warm up the refried beans, once thet starten to soften into a paste, stir in the paprika and lemon juice

• Crisp up the taco shells by heating them in the oven by instruction and then snap in half. Spread a little of the bean mixture onto the shell and then place the salad on top!

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He just can’t help himself! 🙂

An Asparagus & Feta Pancake…

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My husband eats eggs but doesn’t do omelettes. Though I love them, frittatas are out of the question. So to reach a compromise and please both of us I decided to make a the thick and deep tasty pancake. Full of Spring asparagus, all tender and yummy. The feta as always adding a certain saltiness and zing to the overall dish.

I just put it together as I went along and I know that this will be made again and again in our home. Perfect for brunch or a light lunch…Hope you all enjoy it my friends..until next time, much love D x

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INGREDIENTS
8 tender stem asparagus chopped
80g feta cheese
1 cup self raising flour
Salt to taste
Olive oil
1/2 tsp mustard
1 free range egg
Milk as required

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METHOD

● Heat 1 tablespoon of olive oil in a large frying pan. Sauté the asparagus on a medium heat for a few minutes and season with salt

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● Meanwhile in a large mixing bowl. Throw in the flour and egg, whisk away. Add the mustard and pour in some milk to form a pancake batter consistency

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● Whisk away any lumps and stir in half the feta in smallish chunks

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● Once the asparagus is ready, pour in a little more olive oil into the pan.

● Pour in the batter amongst the asparagus and reduce to a low heat. Crumble the rest of the feta and cover the pan

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● After 10 minutes check if the top of the pancake has set, if not recover and wait a few more minutes

● Once set well, gently turn the pancake over and cook for 5-10 minutes until both sides are golden brown

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● Serve with some coleslaw or a salad of your choice

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Red Pepper & Lime Risotto With Feta

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I have had this fusion risotto running through my mind for quite a while now. Yesterday I had all the ingredients I needed, so “hey presto!” it was created, made and devoured very fast.
A Mexican base with sweet, earthy notes of red pepper and a sour lift from the lime. Only then to top it off with some Feta cheese, for that Greek influence.

Oh my friends…you have to try this and tell me how it goes..Have a wonderful Wednesday and enjoy. Much love D x

INGREDIENTS

1 red bell pepper diced
2 garlic cloves minced
1 tbsp olive oil
1½ cup arborio rice
1 litre vegetable stock
Salt to taste
Juice of half a lime
Feta cheese crumbled

METHOD

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● Heat the oil in a large non stick saucepan on a medium heat. Sauté the pepper for a couple of minutes and throw in the rice. Mix and cover each grain in the oil

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● Start pouring a ladle of vegetable stock one at a time into the rice mix. Keep stirring on a low to medium heat

● Once the stock is absorbed add another ladle full into the saucepan. Continuously mixing

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● This should go on until the rice becomes tender and soft and the risotto creamy

● Season with salt and stir in the lime juice. Serve with a topping of crumbled feta cheese

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A Taste of the Mediterranean

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When we went to Spain a few years ago for the first time, I was not fortunate enough to eat a Spanish Omelette! But yesterday at lunch time I may have captured a little of the Mediterranean speciality!

I was hungry as always and saw only eggs, feta cheese, milk and butter in the fridge. The red smoky paprika that I bought at the weekend was too hot and fiery not to use in this dish. I mixed things up and within 10 minutes I had myself a Spanish/Greek omelette! All soft, fluffy with the saltiness of feta and the smoky barbecuey hint of paprika!

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Yummmmmy! Will definitely be making this omelette combination again!

INGREDIENTS

1 large free range egg
a little feta cubed small
splash of milk
¼ tsp smoked paprika
Pinch of dried chilli flakes
little knob of butter
1 tsp olive oil

METHOD

• In a small frying pan on a low heat add the butter and olive oil

• Beat the egg with the milk, season with the paprika and salt. Mix in the feta

• Place the egg mixture into the frying pan and sprinkle with the chilli flakes

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Keep on a low to medium heat and after 2-3 minutes cover the pan with a lid or plate to set the egg as it cooks in its own steam (low heat)

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• After 5 minutes or so check the omelette and if it has set well, transfer onto a plate and serve with some buttered crusty bread

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Leek & potato lasagne

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I wanted to create a vegetarian lasagne which didn’t have it’s standard vegetables in it or veggie mince. I wanted something a little more filling and satisfying so I thought what better than potatoes. Leeks always go so well with potatoes so this was my obvious taste combination. I was very happy with the result and as my husband put it ~ it’s very nice! Hope you Enjoy!

INGREDIENTS

2 leeks sliced thinly rounds
10 small new potatoes finely sliced
1 yellow bell pepper sliced thins
1/2 white onion sliced
1/2 chilli finely chopped
2 cloves garlic crushed
1 tbsp olive oil
1 tbsp butter
1/4 tsp dried oregano
100-150g tomato passata
1/4 tsp paprika
1/2 tsp salt
9 lasagne pasta sheets
150-200g Cheddar cheese grated
20g feta cheese
2 tomatoes sliced

White sauce
1 tbsp butter
1 tbsp plain flour
150ml milk or more depending upon consistency
salt to taste
pinch of black pepper

METHOD

1, Heat the olive oil and butter in a non stick large saucepan. Throw in the leeks, onion, pepper, garlic, chilli and oregano, cover and cook on a medium to low heat for 10 minutes. Add the thin potato slices (ideally done in a food processor or slicer) sprinkle in the paprika and salt and mix thoroughly, cover and cook again on a low flame for 10 minutes, stirring occasionally

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2, Once the potato is a little tender, pour in the tomato passata, enough to coat all your leek/potato mixture, combine well and cook for a further 10-15 minutes

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3, Meanwhile boil some water and pour into a large bowl with a little olive oil. Place the uncooked lasagne sheets into the water to aid cooking process whilst in the oven later

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4, To make the white sauce. In a separate small saucepan mix the flour and butter together on a low flame, slowly add milk and whisk continuously, stir in salt and pepper. The sauce will start to thicken and it is at this point you need to take off the heat and set aside

5, Preheat the oven to 180c/350f/gas mark 4. Use a large rectangle lasagne dish, layer three pasta sheets on the bottom of the dish. Spoon out half of the leek/potato mix, cover with a further three pasta sheets and the rest of the leek mix and finally cover with the last three pasta sheets

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6, Layer the sliced tomatoes onto the last pasta sheet layer and pour the white sauce over the tomatoes. Crumble the feta onto this white sauce and top off with the grated cheese.

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7, Place in the oven for 30-40 minutes until the cheese becomes golden brown, slice into portions and serve with a crisp salad

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