Camembert Parcels with Salad

This one is from 15 minute meals by Jamie Oliver. I made a few changes because my pomegranate seeds got moldy.

200g Camembert cheese
100g shelled walnuts
1 bunch of fresh chives
Zest of one lemon
4 large sheets of filo pastry
(from a 270g pack)
1 tsp olive oil
200g Camembert cheese
100g shelled walnuts
1 bunch of fresh chives
1 lemon
4 large sheets of filo pastry
Olive oil spray

Cranberry sauce
75g dried cranberries
1 pinch of ground cloves
½ tsp ground ginger
125ml port

1/4 c dried cranberries
1 TBSP balsamic vinegar
1 TBSP olive oil
3 c mixed greens
1 bunch of snipped chives

Preheat oven to 425.

Process cheese, walnuts, zest and chives until smooth.

On a clean surface, fold each sheet of pastry in half widthways. Add ¼ of the mixture across the bottom of one folded sheet in a sausage shape, and roll it up really loosely, like a long cigar Repeat until you have 4 parcels. Spray with olive oil and bake for 20 minutes until browned and crispy.

Put the cranberry sauce ingredients into the small pan with a splash of water and leave cook over medium heat.

Combine balsamic, olive oil, and a pinch of salt and pepper is a small jar. Toss greens, cranberries, and chives with dressing.

Place in the cranberry mixture in a blender and purée until smooth (you may need to add a splash of water)

Place a parcel on each plate with sauce and salad to serve.

Serves 4.

Spinach and Feta Pie with Tomato and Cucumber Salad

Another winner from Jaimie Oliver!!! While the pie baked you can whip up the salads so it works for weeknight meal. I had some extra egg whites so I used a combo of egg whites and whole eggs. I also added kale to mine.

1/4 c pinenuts, toasted
3 egg whites
2 eggs
10½oz feta cheese
2 oz Cheddar cheese
Dried oregano
1 lemon
14 oz prewashed baby spinach
10 oz baby kale
6 sheets of filo
Cayenne pepper

1/3 c basil leaves
1 clove of garlic
White wine vinegar
1 pint mixed cherry tomatoes
Olive oil
Salt and pepper

1 cucumber, quarter and sliced into 1/4 inch pieces
10 black olives, rinsed and chopped
2tbsp balsamic vinegar
3 spring onions, sliced thin
1 TBSP lemon juice
½ tsp Aleppo pepper or chili flakes
5 or 6 sprigs of fresh mint, leaves chopped fine

Preheat oven to 400.

Combine eggs and cheese in a a food processor and pulse a couple times to combine. Add a pinch of pepper, a couple of pinches of dried oregano, zest of 1 lemon and a 1 TBSP of olive oil.

In a non stick skillet melt butter over medium heat. Add spinach and kale and cook until just wilted. Cool slightly. Drain the excess liquid by squeezing with tongs and place in the processor with eggs and cheese. Pulse a couple times to combine, stir in pine nuts.

Use a 9 inch cake or pie pan, line it with parchment paper. Scrunch up the paper, push down to line the pan, spray with olive oil. Arrange 2 filo sheets across it, spray with olive oil, than 2 more across those the the final 2 at a diagonal, you want to be sure it is laid out to over the pie once the filling is added. Pour your spinach mixture in and cover with the filo. Spray with olive oil and top with a little nutmeg and cayenne pepper.

Bake for 25 minutes or so until golden and set.

While the pie is baking make your salads.

In a small bowl, pour 2tbsp balsamic vinegar over the olives and push down on the olives, so the vinegar starts pulling out their saltiness.

Toss cucumbers, onions, Aleppo pepper, mint and olives in a small bowl. Toss with 1 TBSP olive oil and 1 TBSP lemon juice, toss to mix.

Combine basil with a pinch of salt and pepper, a peeled clove of garlic, 1 TBSP olive oil and a splash of white wine vinegar in a small food processor. Process until chopped fine. Halve or quarter the tomatoes, toss with the basil mixture.

Serves 4.




Greek Salad with Chickpea Feta Parcels


Another great recipe from Jamie Oliver – but this one is more like a 30 – 45 minute meal. Crispy salad accompanied by warm cheese parcel – delicious!!

4 – 6 sheet of filo
1 can chickpeas, drained
4 oz feta
1 bag of baby spinach
1 tsp smoked paprika
Zest of one lemon
Olive oil spray
1 cucumber, sliced thin
1/2 red onion, sliced thin
1/c slivered almonds, toasted
1/4 c black olives
1 – 2 heads of romaine, torn
Juice of 1 lemon
1 – 2 TBSP olive oil
2 tsp red wine vinegar

Serve with:
Greek yogurt
Aleppo pepper

Preheat oven to 425.

Combine spinach, feta, chickpeas and paprika in a food processor, process till smooth. Fold 1 filo sheet in half, put 1/4 the mixture inside, bring sides up and loosely bundle up. Repeat. Spray with oil and bake for 6 – 8 minutes until nicely browned.

Toss salad Ingredients together.

Serve the parcels with a little Greek yogurt, honey and Aleppo pepper.

Serves 4.