Vegetarian Moussaka Style Pasta

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Hello friends! Yesterday I fused two gorgeous cuisines together, Greek & Italian! And what a result!! Tasty, Mediterranean and very comforting…my kind of food. Also healthy with the soya mince, and fresh aubergine. Which I have to say is my vegetable of choice at the minute. I keep craving them and I’m sure you’ll all be getting more aubergine recipes soon.

I think the best thing about food blogging/writing is you get to eat the food at the end of it all. Developing, prepping, cooking is enormous fun but to eat the dish is like the cherry on the cake…ummmm reminds me…I have to bake a cake soon for all of you! It’s been a while…

Hope you’re all having a lovely weekend, see you all very soon. Much love, D x

INGREDIENTS

1 large aubergine diced
2 medium onions diced
300g vegetarian soya mince
2 cloves garlic crushed
1 tin chopped tomato
300g tomato passata
1 tsp dried oregano
1 tbsp olive oil
400g penne pasta cooked
Feta cheese optional
Salt & pepper to taste

METHOD

1. Heat the oil in a large saucepan, sauté the onion and aubergine together, cover and cook for 5 minutes

2. Add the tin of tomatoes, passata, vegetarian mince, oregano, garlic and seasoning, stir, cover and cook for a further 15 minutes, stirring occasionally

3. Serve on some penne pasta with a generous crumbling of feta cheese

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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! 🙂

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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Homemade Tzatziki

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I tried tzatziki only a few years back and my love of yoghurt allowed me to like it very much! Such a wonderful refreshing taste it makes a wonderful dip or a sauce as an accompaniment.

Initially I used to buy shop bought tzatziki and then ventured in making it at home. Since then I’ve not looked back. It is quicker to make at home than to go to the shops, take it off the shelf, pay for it and bring home!

I served mine as an accompaniment to my Vegetarian quorn kleftiko dish. I also love it as a dip to crudités!

INGREDIENTS

1 cucumber grated
2 small cloves of garlic crushed
6 tbsp natural yoghurt
Squeeze of lemon juice
Salt to taste
Drizzle of olive oil

METHOD

• Place the grated cucumber, garlic in a medium sized bowl and stir in the yoghurt. Combine well

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• Squeeze in a little lemon, season with salt and mix. Drizzle with a little olive oil to finish

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Harissa spiced falafels

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A delicious meal packed with flavour and Moroccon spice. Extremely quick to prepare and make. Impress all your friends and family with these tasty falafels

2 tins chickpeas (in water) drained and rinsed
4 spring onions chopped
3 garlic cloves crushed
3 tsp harissa paste
1 1/2 tbsp plain flour
1 2/3 tsp salt
1 tsp ground cumin
1 tsp ground coriander
1 tbsp of olive oil
Squeeze of lime
Sunflower oil for deep frying

1. Put all ingredients into a food processor and blitz to a fine paste. Roll falafels into ping pong ball size

2. Heat enough oil on a medium heat to deep fry the falafels. Once ready slowly place a few balls into the oil and fry until dark brown

3. Repeat until all falafels are fried. Serve with some pitta bread and tzatziki