Spanakopita

It’s hard to imagine a more delicious combination than garlicy spinach delicately complimented by tangy feta and creamy ricotta.  This Greek staple is crammed with iron and calcium to keep your body fighting fit all year round.  It can be served as the plat principal alongside a crisp green salad, drizzled with lemon or wrapped up into small parcels and served as finger food during a warm summer’s barbeque

Serves 6

Cooking Time:  about 45 min, plus 5 min cooling

-         1 tbsp olive oil

-         1 medium onion, finely sliced

-         4 spring onions, roughly chopped

-         2 garlic cloves, crushed  

-         400g baby spinach

-         350g feta, crumbled

-         250g ricotta

-         2 medium eggs, lightly beaten

-         2 tbsp freshly chopped flat-leafed parsley

-         ½ tsp freshly grated nutmeg

-         Freshly ground black pepper

-         100g butter, melted

-         6 sheets filo pastry

Method:

1. Preheat the oven to 200ºC (180ºC fan), gas mark 6.  Heat the oil in a pan and gently fry the onion and garlic until softened.  Add the spinach, cover on a low heat and leave to wilt for approximately 5 min.  Set the spinach mixture aside to cool. 

2. Meanwhile, in a large bowl, combine the feta, ricotta, eggs, parsley, nutmeg, and pepper.  Add the cooked meat if you are using it.  Stir into the cooled, drained spinach. 

3. Brush the base of an 8 x 11inch pan with butter and lay down 3 or 4 sheets of filo pastry so they come half way up the sides of the dish, brushing melted butter between each layer to prevent them from separating whilst cooking. 

4. Evenly spread the filling over the filo base and top with the remaining layers of pastry.  Tuck in any excess pastry, brushing each individual sheet with the melted butter. 

5. Bake for 30–35 min until golden brown.  Leave to cool for 5 min.  Serve warm with a crisp green salad dressed with a drizzle of olive oil and a squeeze of lemon.

Chocolate Mousse

When the rich, bubbly texture of chocolate mousse hits my tongue I am immediately transported back to my childhood kitchen table.  It is reminiscent of my four siblings and I persevering through mounds of steamed broccoli in the hope that our courageous efforts would be rewarded with a delightfully chocolaty dessert that satisfied our sweet tooth.  This mousse does not disappoint, tingling every eagerly awaiting taste bud. 

Serves 4

- 165g good quality 70% chocolate

- 8 medium egg whites 

- 1/4 tsp lemon juice

- 20g sugar

Method:

1. Melt the chopped chocolate in a large heatproof bowl over a pan of simmering water.

2. Whisk the egg whites with the lemon juice on a medium speed until they form soft peaks.  Turn up the whisk to a high speed and gradually add the sugar.

3. Whisk until you get firm peaks then take a third of the egg whites and whisk briskly into the melted chocolate then immediately fold the remaining egg whites using a large spatula.

4. Pour the mousse into individual serving bowls or glasses and leave to set in the fridge for a minimum of 6 hours before serving.  

(recipe adapted from the Times Magazine)

Tapenade bruschetta

Tapenade is the taste of Provence, evoking images of swathes of purple lavender fields espousing their flirtatious aroma through the thick summer’s air.  What I love most about this brushetta is how the rich, bitter oil from the olive seeps through the dry bread to create a succulent crunch.  The ultimate domestic goddess would bake her own bread.  I however, am more than happy to use a good quality fresh loaf from a local bakery.

Method:

-          1 fresh baguette

-          200g tapenade (green or black depending on your personal preference) 

-          olive and marinated peppers to decorate

1. Cut the baguette vertically so that each slice is approximately an inch thick
2. Toast the slices of bread until golden
3. Spread the tapenade generously over the toasted bread and garnish with sliced olives and marinated pepper. 

Gluten free dill and smoked salmon blinis

The ultimate party treat!  The extravagant combination of a glass of chilled, bubbly champagne and a smoked salmon blini are the kind of luxuries you can imagine being lavished upon the guests at Toad Hall in the Wind in the Willows.  But perhaps the real beauty in these delectable treats is the simplicity in their creation.

Makes approximately 30

- 12.5g yeast
- 350g gluten free, plain flour
- 285ml milk, lukewarm
- 2 egg yolks
- 145ml milk, tepid
- 4 egg whites, whisked
- chopped fresh dill

- 250g soured cream
- a packet of smoked salmon
- cooked prawns
- 1 lemon
- fresh dill to garnish
- salt and pepper

Method:

1. Make a thin paste out of the yeast and 225g of the sifted flour diluted with the lukewarm milk.
2. Leave the paste to ferment for two hours in a warm room atmosphere and then add the rest of the flour (115g), the egg yolk, a pinch of salt, the tepid milk, the chopped fresh dill and mix together without letting it acquire any body.  Finally add the egg whites of four whisked eggs.
3. Let the preparation ferment for half an hour, and when about to serve, cook the blini quickly in the same way as a pancake, in a lightly oiled frying pan, turning once risen and golden.
4. Leave the cooked blini to cool slightly then blob a teaspoon of soured cream on top and arrange the smoked salmon and cooked prawn.
5. Drizzle the blini with lemon, sprinkle with dill and season lightly.  

(recipe adapted from bbc food)