My Instagram Feast

Clockwise from top left: the ever amazing cress (sewn by my even more amazing 3 yo on cotton wool, can’t beat it), a griddled courgette, aubergine, mozarella and tomato salad; good old strawberries and ice cream; pesto and spinach potato salad with carrot, tomatoes and fruit salad for al fresco eating on the grass outside our flat, more potato salad with yummy smoked salmon; home made ice pops – a daily habit at the mo; feta, cucumber, spinach and mint salad with the new Genius tomato and basil pittas – approved, very scrummy cheese and potato pie from Clives at the Allergy and Free From show; and my lazy dinner du jour of pasta, pesto and sugar snap peas – I know I’m a real gourmet!

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Courgette, Feta and Mint Burgers

I suspended the weekly supermarket shop this week for a couple of reasons; 1.  I’m skint, 2.  I’m sick of the Saturday morning trudge round the aisles, and 3.  I want to do more with vegetables this week and if all that fails I’m going to try and use up some of the contents of the freezer (which contains meat!).  So instead of the monotony of the Saturday morning supermarket run, I relaxed on my morning off and spent the afternoon taking a little stroll down to my favourite greengrocer in Addiscombe.  They’ve recently had a fire so they’ve moved a little down the road to what was a small deli and set up shop there.  It’s still great though and they have oodles of gorgeous, fresh produce with lots of variety to get that recipe brain ticking.  I bought lots of things, in fact I was one of those annoying mums who load the pushchair with too many bags, but it was worth it.  I bought some gorgeous veggies and I hope to post another recipe of my awesome cauliflower curry later.  So to whet your appetite here is a little taster in the form of these lovely, light burgers.  I say burgers, I didn’t put them in a bun, but I’m not sure what else to call these little beauties.  They would be smashing in a bun or with a nice salad, a few chips or wedges or unadulterated in a large portion with a trickle of sweet chilli sauce.

Serves 1 on their own, or 2 with additions, makes about 4 burgers   

Ingredients:

  • 1 medium courgette, grated
  • 4 spring onions, roughly chopped
  • A gluten free muffin (or a slice or 2 of stale bread)
  • A third of a packet of feta, crumbled
  • A handful of mint
  • An egg
  • Salt and pepper

Method:

Blitz your bread, mint and spring onions in a food processor until crumbed.  Mix crumbs with grated courgette, feta and egg then form into patties.  It makes quite a wet mixture, to compensate you can squeeze some of the juice from the courgette before you add it to the mix and once you have made the mix and formed into patties refrigerate for a while to set the mixture. 

Fry the patties in a little olive oil until browned on both sides.  Be gentle when turning, but have faith the egg will set it together! Serve on their own for a full on veggie burger feast for one or share in buns, with a salad and maybe a few cheeky chips!

p.s. If you don’t like feta (I’m talking to you E ;), try halloumi, grated – this was what I had intended to do but my local shop didn’t stock any so I used up the feta in my fridge instead.

Puy Lentil and Roasted Vegetable Salad

I knocked this up for dinner last night and packed some into a lunch box for work today.  It is delicious, full of flavour and pretty darn healthy.  If you want a veggie option then forget the chorizo but I’m a bit of a chorizo fiend at the moment.  Puy lentils are a recent addition to my cupboard, I wasn’t sure what to do with them before but now I have worked them out they are in more and more of my concoctions.  They are a nice, firm lentil with a good bite that absorb dressings and flavour yet still hold their shape.  Anyways, enough guff onto the recipe!

Serves 2 

Ingredients:

  • 2 big handfuls of puy lentils
  • Half a large courgette
  • 1 red onion
  • 1 red pepper
  • Half a large sweet potato
  • 2 inches of chorizo, chopped into rough cubes
  • Olive oil
  • 1/3 block of feta
  • A handful of basil, chopped
  • Salt and pepper

For the dressing:

  • 1 tablespoon of olive oil
  • 1 tablespoon of sherry vinegar
  • Salt and pepper

Method:

Heat the oven to about 220 degrees.  Chop the veg into 1/2cm cubes (ish).  Chuck veg in a big baking tray with the chorizo, drizzle with oil, season and toss together.  Put into hot oven for 20/25 min. 

Rinse the puy lentils and boil for about 20/25 min.  

Mix the dressing together then once the lentils are cooked mix in the dressing.  Add the roasted veg and chorizo to the lentil mix and throw in your basil.  Toss together and plate up.  Top with crumbled feta and serve. 

This works great as a warm salad or cold the next day for lunch.

Garlic and Herb Chicken Kebabs with a Courgette and Carrot Slaw

I buy chicken thighs all the time, they are cheap and succulent and can be made into a million different dishes.  This is a simple kebab recipe which works great with this slaw.  If you fancy something more substantial then add a couple of pitta or flat breads.

Ingredients:

A packet of chicken thighs, skinned and boned

4 big cloves of garlic

A handful of oregano

A handful of parsley

A handful of basil

A tablespoon of olive oil

The zest and juice of half a lemon

Salt and pepper

For the slaw:

1/2 a large courgette

A carrot

2 Spring onions, finely chopped

A dessertspoonful of sherry vinegar

A teaspoon of agave syrup or sugar

A dessertspoonful of olive oil

Salt and pepper

Method:

Soak your skewers in water for as long as you can (this helps prevent them from burning).  Cut the chicken into cubes, you should be able to get about 8 pieces from each thigh.  Put chicken into a bowl and add lemon zest, juice, oil, the herbs (finely chopped) and the garlic, crushed or grated.  Mix together and marinate for about half  an hour. 

Thread your chicken onto skewers and grill (or barbecue, the sun’s come out again!) for about 8/10  min a side on high, or until golden and cooked through.  Try to space the chicken out a little to aid the cooking process.

The kebabs ready for the grill...

Mix the sherry vinegar, oil, syrup and salt and pepper until you get a sweet and sour dressing.  Grate the courgette and carrot into a bowl with some finely chopped spring onion and toss in the dressing.

Serve the kebabs with the slaw and perhaps some flat breads.

mmmm...

Courgette and Feta Salad

Hello! Sorry I’ve neglected this site a little recently.

Anyway, it’s my 100th post so I thought I’d treat you to a yummy salad I made last week.  After buying a bargainous bowl of courgettes in Surrey St market for 50p I had to find many uses for courgettes this week and one of them was this salad.

Serves 2

Ingredients:

A large courgette

1/3 pack of feta cheese

A lemon

A clove of garlic crushed

oilve oil

a pinch or two of sugar

salt and pepper

Method:

Mix the dressing by squeezing the juice out of the lemon, zesting it and then adding olive oil, crushed garlic, sugar and salt and pepper tasting as you go.

Shave off ribbons of courgette into a bowl with a potato peeler. Toss in dressing. Top with feta and there you have it, a rather healthy, zingy little salad to celebrate my 100th post!