Cucumber and Feta Salad

Supposed to be a wrap, with the cucumber cut using a mandoline or peeler and the rest of the ingredients inside. But, I don't have any way to keeping them together so I made a salad. 

Ingredients:

• 2 cucumbers
• 1 block of feta cheese, or 6 oz
• 5 TBSP yoghurt or Greek yoghurt
• 1/4 of a red bell pepper, chopped fine
• 10 olives, chopped fine
• 2 TBSP lemon juice or lime juice
• pepper

Directions:

1) Cut the cucumbers into bite sized pieces.









2) Chop the feta finely, and then smash with a fork.
3) Add the yoghurt and combine.
4) Add the bell pepper, olives, lemon and pepper and combine.






5) Mix with the cucumber.
6) Serve with parsley.

Greek Pasta Salad

From: BBC Good Food 101 Veggie Dishes


Ingredients:

• 300 g/10 oz pasta
• 225 g bag prepared fresh baby spinach leaves
• 250 g punnet cherry tomatoes, halved
• 100g/4 oz kalamata olives
• 225 g/8 oz feta, broken into rough chunks
• fresh black pepper
• 3 TBSP olive oil

Directions:

1) Boil a large pot of water.
2) Add the pasta and cook for 10 minutes.








3) Add the spinach and cook for another 2.










4) Drain into a colander and let drip dry/shake water out.








5) Add everything else into a large bowl.
6) Add the pasta and spinach and mix.

Feta and Flageolet Salad

From: BBC Good Food 101 Veggie Dishes

Ingredients:

• 100 g/4 oz baby spinach leaves, stems removed
• 300 g/ 10 oz large salad tomatoes, cut into wedges, seeds removed
• 400 g can flageolet or cannellini beans, drained and rinsed
• 1 small red onion, finely chopped
• 200 g pack feta
• Dressing
• 1 garlic clove, finely chopped
• 1 TBSP lemon juice
• 1 tsp clean honey
• 3 TBSP olive oil

Directions:

1) Place the spinach leaves, tomatoes, beans and red onions.
At this point I started making the salad in an individual bowl, so not adding the cheese and dressing so it does not get soggy.
2) Drain the liquid from the feta and add, crumbled.





3) Mix the dressing ingredients together with a fork.
4) Add to the salad.

Two Cheese Salad with Croutons

From: 101 Veggie Recipies

Ingredients:

• 2 thick slices white bread, crusts removed
• 1 tsp paprika
• 2 TBSP olive oil
• 1 garlic clove, crushed
• 1 large cos or romaine lettuce
• 2 ripe avocados
• 2 TBSP lemon juice
• 1 large courgette, cut into sticks
• 140 g/1oz feta, crumbled into chunks
• 25 g/ 1 oz finely grated Parmesan
• 6 TBSP olive oil dressing

Directions:

1) Preheat the oven to 220C/Gas 7/200C fan.
2) Cut the bread into 2 cm/ 3/4 in cubes.
3) Toss with the paprika, olive oil and garlic.








4) Spread out on a baking sheet.
5) Bake for 7-8 minutes, until crisp.
6) Tear the lettuce into large pieces.







7) Peel and slice the avocados and toss with lemon juice and freshly ground black-pepper.
8) Mix the lettuce, courgette, feta, croutons with the avocados mixture.
9) Add the Parmesan and olive oil dressing.

Tomato and Feta Tart

From: Veggie Feasts
My favo(u)rite thing that I've made in a long time, and potentially so far for this blog.

Ingredients:

• 350 g (11 1/2 oz) puff pastry, defrosted if frozen
• plain flour, for dusting
• 3 TBSP Pesto
• 250 g (8 oz) baby plum tomatoes, halved
• 100 g (3 1/2 oz) feta cheese, crumbled
• 4 TBSP freshly grated Parmesan cheese
• handful of basil leaves
• salt and black pepper

Directions:
1) Preheat the oven to 220C/425F/Gas Mark 7
2) Roll the pastry out on a lightly floured work surface to form a rectangle 25 x 35 cm (10 x 14 inches).







3) Using a sharp knife, score a 2.5cm (1 inch) border around the edges.








4) Transfer to a baking sheet.









5) Spread the pesto over the pastry.








6) Arrange the tomatoes, feta, and Parmesan over the tart.
7) Season with salt and pepper.








8) Bake for 15-20 minutes, until the pastry is puffed and golden.
9) Remove and add the basil leaves.

'Greek' Mac n Cheese

As you can see from my last post, I need to go to the store. But I still need to eat and compiled this.

Ingredients:

• KRAFT mac n cheese box
• Milk
• Butter
• Oil
• Garlic
• Ginger
• 1 small red onion
• 1/2 normal yellow onion
• Salt and pepper
• Parmesan cheese
• Feta cheese
• Coriander

Directions:

1) Heat the Oil in a pan.
2) Add the Garlic and Ginger.
3) Boil the water and add the pasta.






4) Add the onions and season with salt and pepper. Cook until they caramelize.
5) Strain the pasta and add the cheese powder, Milk and, Butter and mix.
6) Add the Feta and Parmesan and mix.
7) Add the Onion and Coriander and mix.

Feta, Spinach and Onion Quiche

We had a running dinner on Thursday meaning that one apartment would make an appetizer, another the entree, and another the desert and you would 'run' from one apartment from another with different groups of people at each one. My flatmate and myself made a quiche and mimosa.

Find the pie crust recipe here: http://www.food.com/recipe/quick-n-easy-quiche-crust-18185
Ingredients:

• 1 cup flour
• 1/2 teaspoon salt
• 1/4 cup olive oil and a bit more
• 1/4 cup cold water
• 3 Garlic cloves
• Frozen spinach, defrosted
• Onion
• 5 eggs
• 100g feta
• Parmesan cheese
• Tomato

Directions:
1) Preheat the oven to 400F/204C
2) Mix the flour with salt.
3) Beat the water with the oil.
4) Pour the flour mix into the oil mix
5) Press into a 9 inch pie crust
6) Heat the oil in the pan
7) Mash the garlic and heat in the pan
8) Add the spinach and onion
9) Mix the eggs with the feta and add some Parmesan cheese
10) Add the egg mixture into the pan with the pie crust
11) Add slices of tomato and more Parmesan cheese
12) Bake for 40 minutes

Mimosas:
Orange juice and Champagne

Asparagus, Tomato, and Feta Frittata

Cooking my way through Veggie Feasts still. This time it was Asparagus, Tomato, and Feta Frittata. I'm pretty sure frittata just means crustless quiche, because I could not see a difference other than that. See further down for how to prepare leeks.
Ingredients:

• 3 tbsp olive oil
• 2 leeks, thinly sliced
• 1 garlic clove, crushed
• 250 g asparagus, trimmed
• 6 eggs
• 100g feta cheese, diced
• 4 tbsp Parmesan cheese, grated
• 175g cherry tomatoes
• salt and pepper

 Directions:

1) Heat the oil in a pan and the oven to 190C/375F

2) Add the leaks and garlic to the pan and cook for about 10 minutes. Leave to cool.

3) Cook the asparagus in a pan of lightly salted boiling water for 2 minutes. Drain, refresh under cold water and pat dry.
4) Oil a square baking dish and then line with nonstick baking paper.

5) Beat the eggs and add the leek mixture, asparagus, feta, half the Parmesan cheese, salt and pepper. Add to the baking dish.

6) Top with the tomatoes and the rest of the Parmesan cheese.

7) Bake for 25-30 minutes, until puffed up and firm in the center
8) Leave to cool for 10 minutes.











How to prepare leeks:

1) Start

 2) Cut off the top, bottom and cut them in half

 3) Chop them up small

4) Add to a pot of water to get them to separate and the dirt out

5) Take the leeks out of the water, do not dump into the strainer because then the dirt gets all over them again. Pat dry.