Tag Archives: Light supper

Feta Filo cakes

The weather is getting summery again so it’s time for some light salads and Mediterranean dishes. This Greek inspired dish is using filo pastry as a case for the Feta filling. It’s easy to make and delicious with a green salad.

FetaFiloCakes_001 FetaFiloCakes_002

Source: Cuisine A á Z

Ingredients

Filo pastry
150g Feta cheese
150g Philadelphia
3 eggs
30g butter
25g pine nuts
1 tbsp olive oil
Salt and pepper to taste

Method

  1. Preheat the oven at 200C
  2. Place the eggs, Feta, Philadelphia or cream cheese, olive oil and salt and pepper in the TM bowl. Mix 15 sec/speed 6.
  3. Add the pine nuts and mix 5 sec/speed 3.
  4. Melt the butter (in the microwave or in a saucepan on the stove).
  5. Butter a muffin tray(I used a silicone muffins sheet)
  6. Take out a sheet of filo pastry and brush it with some melted butter. Cut out bands of filo the width of 1 muffin case.
  7. Line each muffin with the bands of filo, changing the angle with each band to fill the whole muffin case.
  8. Do the same with the remaining filo pastry and muffin cases.
  9. Pour the content of the TM bowl in each muffin until filled almost to the top.
  10. Bake in the oven for 25 minutes.
  11. Serve hot or warm with a salad and extra Feta.

 

Savoury crêpes filled with creamy cheesy leeks

Another idea of savoury crêpes (the first one was here) that comes from the Cooks Academy cookbook. It’s easy to make, cheesy and creamy with lots of flavours blending perfectly. Ideal as a light supper or a starter.

Source: Cooks Academy

Ingredients

Pancake batter
2 eggs
250g plain flour
500g milk
Pinch of salt
1 tbsp vegetable oil

Filling
2 big leeks, washed and cut into quarters lengthway, then sliced
30g butter + 1 tbsp olive oil
4 tbsp Dijon mustard
100g Crème fraiche
150g Emmenthal cheese or Gruyère
Salt and ground nutmeg to taste

Method

  1.  Make the pancake batter in the Thermomix by putting all the ingredients in the bowl and mixing 20 sec/speed 6. Tip out into a bowl and let it rest for 1 hour.
  2. Clean and dry the bowl and grate the emmenthal cut into chunks for 3 to 5 sec/speed 6. Set aside.
  3. To make the filling, put the oil and butter in the TM bowl.
  4. Heat for 1 min/100C/speed 1.
  5. Add the washed, drained and chopped leeks and season well with salt and pepper.
  6. Cook for 20 min/90C/speed 1 Measuring cup tilted to let some of the steam off. Check the leeks are soft and drain off excess juice if needs be.
  7. Meanwhile, cook the pancakes and stack them on a plate.
  8. Smear 1 heaped tsp of Dijon mustard on each pancake, followed by some leeks, a spoonful of crème fraiche and finally the grated Gruyère with a sprinkling of ground nutmeg.
  9. Roll each pancake and bake on a tray in a preheated grill for a few minutes to melt the cheese.
  10. Serve at once cut in the middle in diagonal with some salad on the side.

French warm lentils

Lentils are often overlooked because people don’t know how to cook them or have had bad experience in the past. This dish is not only tasty but it’s also very good for you with all the vegetables. It’s best eaten warm served in a salad dressing, which brings out all the flavours of this delicious vegetarian  dish. Only use Puy lentils as they keep their shape when cooked and have a nice flavour.

Source: Barefoot Contessa

Ingredients
For 6 people as a starter or 4 people as a main course

2 tbsp olive oil
2 cups of dried puy lentils
4 cups of water
2 carrots, cut in chunks
2 leeks, washed thoroughly and cut in chunks
1 small turnip or half a big one, peeled
1 onion, kept whole, peeled and pricked with 6 cloves
1 garlic
2 tsp butter

For the dressing:
3 tbsp Dijon mustard
4 tbsp red wine vinegar
1/2 cup good olive oil
2 tbsp sea salt
1/2 tsp freshly ground pepper

Method

  1. Place the carrot and leeks chunks, garlic and 2 tbsp of olive oil in the TM bowl and chop 2 to 3 sec/speed 5. The vegetables shouldn’t be chopped too small as you want to see them in the dish!
  2. Sauté 4 min/100C/speed 1.
  3. Meanwhile, place the lentils, water, onion pricked with the cloves and the turnip in a cast iron pan or a large saucepan.
  4. Bring to the boil, then lower the heat and add the sautéed carrots/leeks.
  5. Let simmer, uncovered for 40 min (add hot water if the level goes too low).
  6. The lentils are cooked when they are tender but still have a little bit of a bite. Drain the lentils, discard the turnip and onion and mix in some butter.
  7. While the lentils are cooking, mix all the dressing ingredients in a large salad bowl.
  8. Add the drained lentils to it while it’s still hot and mix with a spoon.
  9. Serve at once. Can be reheated the next day.