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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Fresh Baby Leaf Spinach & Garlic Penne

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Yesterday I had a really busy day! It was go go go! It was also very warm here in the UK so I didn’t really fancy anything too heavy to eat! We had some fresh baby spinach leaves in the fridge to be used and my husband decided to take control in the kitchen. Yay! dinner was going to be made for me! Wooo hooo! Whilst I carried to clean up after the kids….

I was treated to an aromatic and extremely tasty penne pasta salad with bright green spinach and glorious garlic running through it. Enough garlic to compliment the spinach and chilli flakes to lift the oil dressing. One pasta recipe I know I will be wanting again and again…Thanks H, lots of love xx

INGREDIENTS

1 packet of baby leaf spinach
3~4 tbsp extra virgin olive oil
4 cloves garlic minced
1 tsp dried oregano
Salt to taste
Dried red chilli flakes optional
Pre cooked fresh penne upon instruction

METHOD

Gently heat the garlic with the olive oil, mix and combine the oregano so that it infuses into the oil

Stir in the penne, making sure all the pasta is covered in oil. Season with salt, mix.
Tear in our roughly slice the fresh baby spinach leaves

Turn off the heat, sprinkle in the red chilli flakes and the spinach will wilt a little as you toss the pasta

Serve up with some grated parmesan or in my case some grated mature cheddar to add a sharpness to the dish

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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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