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Posts Tagged ‘Snack’

Fig & Gorgonzolha Tartines

September is when you start to find some juicy figs. These easy tartines show them off perfectly.

Wine Suggestion: A young, fruity Pinot Noir often springs to mind when pairing with figs, but bringing in the Gorgonzola made us swing to a white variant of this grape: Pinot Gris. Our choice was from Forrest Estate in Marlborough, New Zealand and it was fresh and full of joyous fruit to match the mood of this dish.

Fig & Gorgonzola Tartines – serves 6

  • 6 thin slices sourdough
  • 2-3 tbsp of truffle or flower honey
  • 1 tsp thyme leaves
  • 6 slices gorgonzola
  • 5 ripe figs, sliced into 4

Toast the sourdough and spread each slice with a little of the honey and sprinkle with some thyme leaves. Lay a slice of gorgonzola on each and squash down a bit with knife so it reaches the edges of the toast.

Put the tartines under a hot grill for a few minutes until the cheese just starts to melt.

Arrange the fig slices on top, sprinkle with a little salt, some black pepper and more thyme, then grill again for a couple of minutes and drizzle with some more honey before serving.

(Original recipe by Lulu Grimes IN: Olive Magazine, September 2013.)

Figs

 

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Spanakopita

The classic spinach & feta combination never gets tired. These savoury Greek pastries are delicious and very easy to make. We worked out a production line (thanks Tricia & Orla) and had them assembled in no time! Great as a starter or snack with drinks. Perfect entertaining food.

Wine Suggestion: If you can find an Assyrtiko,  a crisp and delicious Greek white, then you’ve got a great match. Unfortunately it can be hard to find good Greek wines so stick to the Mediterranean and search for a Fiano or Greco di Tufo from Italy. Failing this we’ve had crisp Touraine Sauvignon Blancs with this as well to great effect.

Spanakopita (Spinch, mint & feta pastries) – makes 18-20

  • 500g spinach
  • 1 tbsp olive oil
  • ½ small onion, finely chopped
  • 2 scallions, trimmed and finely chopped
  • 100g Greek feta cheese
  • 1 large egg
  • 1 tbsp finely grated Greek kefalotiri cheese or Parmesan
  • a pinch of finely grated nutmeg
  • 2 tbsp chopped mint
  • 250-275g pack of filo pastry (about 6 sheets)
  • 100g butter, melted

Wash and dry the spinach (remove the stalks if they look tough). Finely shred the leaves.

Heat the oil in a large pan, add the onion and cook gently until soft but not browned. Gradually add the spinach, a handful at a time, until it has all wilted. Tip into a colander and drain, pressing out the liquid with a wooden spoon, then return to the pan with the scallions and cook for 1 minute. Leave to cool.

Crumble the feta into a large bowl and roughly mash with a fork – you can leave it a bit chunky. Mix in the eggs, Parmesan, the spinach mixture, nutmeg, mint and season with salt and pepper.

Preheat the oven to 180C/Gas Mark 4.

Unroll the sheets of filo and cut the stack lengthways into strips about 7.5cm wide. Brush the top layer with melted butter. Put a heaped teaspoonful of the filling in the centre of one strip, at the end closest to you, and fold one bottom corner of the pastry diagonally over the filling, so that the corner touches the opposite side to make a triangle. Then fold over the filled triangular corner, and keep folding it along the whole strip in a triangular parcel. Repeat to make all the spanakopita.

Brush the undersides of each parcel with more butter and place on a lightly buttered baking tray. Brush the tops with butter and bake for 25 minutes or until crisp and golden brown.

These are best served straight from the oven while the pastry is still crispy but they are also good at room temperature.

(Original recipe from Rick Stein’s Mediterranean Escapes, BBC Books, 2007.)

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Spinach omelette chapati wrap

This dish makes a really tasty lunch and is a great use for leftover chapatis. Kids will like them too!

Spinach Omelette Chapati Wraps – serves 4

  • 1 tbsp vegetable oil
  • 4 scallions, finely chopped
  • 1 tsp garam masala
  • 4 eggs, lightly beaten
  • 50g mature cheddar, roughly grated
  • 2 thin ham slices, cut into strips
  • 100g baby spinach leaves
  • 4 chapatis

Heat a little of the oil in a non-stick 20cm frying pan. Add a quarter of the scallions and cook gently for a few minutes. Add ¼ tsp of the garam masala and cook for about 30 seconds.

Add a quarter of the beaten egg and tip the pan to cover the base – cook for 1 minute until the base is golden. Sprinkle over a quarter of the cheese, ham and spinach, cover with a lid and cook for another minute or until the spinach is just wilted and the cheese melted.

Meanwhile, heat a chapati in the microwave for 30 seconds or in a dry frying pan. Tip the omelette out on top of the warm chapati and roll up. Repeat with the rest of the ingredients to make 3 more wraps.

(Original recipe from BBC Good Food)

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This is not a recipe – more an idea for something to throw together when you need a snack… like after you’ve had a few pints in the pub or a long day at work in our case (unfortunately).

It’s a bit of an odd combination but scatter some thin slices of Manchego cheese, a few chunks of avocado, and a few sliced jalapenos from a jar over one half of a soft tortilla. Fold the other half over and griddle (or fry) for 1 minute on each side (pushing down hard so you get nice griddle marks and the cheese melts).

Et voila – bit like a posh toastie!

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