Tag Archives: feta

Smoked Salmon & Spinach Frittata

Smoked Salmon & Spinach Frittata

Frittata is one of my go-to dishes – when I know I have to put
something on the table, but don’t feel or have the inclination to cook (not very often), more often than not, I will look at what I have got and make a frittata.

So it was that a lovely piece of hot smoked salmon and a lush bunch of spinach met each other in this incredibly easy, but sure to please frittata – its substance and flavour belies just how little effort is
required. The other thing I love about frittatas, is they can be served as they or with a side of mixed leaves or crusty bread – dinner done.

Remember, as the pan is goes under the grill you need to use a pan with an ovenproof handle, however, if like me your pan has a wooden handle or non-ovenproof handle wrap in several layers of aluminium foil to protect.

Smoked Salmon & Spinach Frittata

There is no need to peel the potatoes, but take care not to overcook them. I usually cook the potatoes in the microwave – simply wash, then place on a paper towel in the microwave and cook on HIGH (100%) for 3-5 minutes or until just tender, remember they get a bit more cooking in the pan and as the frittata cooks.

Serves 2-4

4 free-range eggs, lightly beaten
50g butter
2 medium potatoes, scrubbed, cooked and chopped
1 bunch spinach, leaves shredded
300g hot smoked salmon, skin and bones removed, flesh flaked
½ cup crumbled feta

1              Break eggs into a bowl and whisk with a fork until evenly blended. Set aside.

2              Preheat oven grill.

3              Melt butter in a heavy-based frying pan over a medium heat, add potatoes and cook for 5 minutes or until potato starts to brown. Add spinach, mix to combine, cover and cook for 3-4 minutes or until spinach wilts. Add salmon and toss to combine.

4              Pour egg mixture over ingredients in pan and push to
distribute evenly. Cook over a low heat for 10-15 minutes or until eggs set and thicken – only the top of the frittata should still be
uncooked. Scatter with feta, place under grill and grill for 5 minutes or until top just sets and cheese melts.

5              Loosen and serve straight from the pan or slide onto a
serving platter.

So tell me, what is your go-to dish?

Where did the ingredients for this dish come from:
Smoked salmon: Tangaroa Seafoods – Napier; Potatoes, spinach: Krismaw Gardens – Hastings; Eggs: Verry Eggs – Napier; Feta: Origin Earth – Havelock North; Store Cupboard Ingredients: butter.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

Other frittatas you might like to try:

Spinach, Bacon & Cheese Frittata

Spinach, Bacon & Cheese Frittata

Ricotta & Basil Frittata

Ricotta & Basil Frittata

Baked Eggplant & Capsicum Frittata

Baked Eggplant & Capsicum Frittata

 

Spicy Harissa Eggs

Spicy Harissa Eggs

Scrambled eggs are probably my favourite way to serve eggs, they are also very easy to dress up by adding different ingredients – see other ideas at the end of the post.

Spicy Harissa Eggs

A great breakfast, brunch or light meal – I think if serving for breakfast or brunch this is enough for two, but if serving as a lunch or evening meal then you will probably want to eat the lot yourself!

Serves 1-2

butter
1 small onion, diced
¼ cup canned diced tomatoes
½ tsp harissa paste or to taste
2 eggs, lightly beaten
¼ cup crumbled feta
1 tbsp chopped fresh coriander

1              Place a knob of butter and onion in a small frying pan over a medium heat and cook, stirring occasionally, for 4-5 minutes or until soft and translucent.

2              Add tomatoes and harissa paste and cook, stirring, for 3-4 minutes or until mixture reduces and thickens.

3              Reduce heat, pour in eggs and cook, stirring gently, to
scramble. When eggs are about half cooked, add feta and coriander and cook, until scrambled to your liking.

Serving suggestion: Serve on toasted sourdough or flat bread.

So tell me, what is your favourite way of cooking eggs?

Where did the ingredients for this dish come from:
Eggs: Verry Eggs – Napier; Coriander: The Chef’s Garden @
Epicurean
– Hastings; Harissa: Orcona Chilis ‘n’ Peppers – Hastings; Onion: Krismaw Gardens – Hastings; Feta: Origin Earth – Havelock North; Store Cupboard Ingredients: butter; canned tomatoes.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

 

Follow my blog with Bloglovin

Other scrambled egg recipes you might like to try:

Greek-style Scrambled Eggs

Greek-style Scrambled Eggs

Halloumi & Spinach Scrambled Eggs

Halloumi & Spinach Scrambled Eggs

Aromatic Indian-style Scrambled Eggs

Aromatic Indian-style Scrambled Eggs

Chorizo Scramble

Chorizo Scramble

 

Beetroot, Herb & Feta Salad

Beetroot, Herb & Feta Salad

The other day when I was making Beetroot Risotto I cooked all the beetroot I had, but only used about half in the risotto and am now using the remainder to make this easy salad.

Beetroot, Herb & Feta Salad

The salad can be made well in advance, but leave the scattering of the feta until just prior to serving, otherwise chances are you will have pink feta!

I used sheep feta here, as we have a local dairy who make it, and its pure white colour looks striking against the deep red of the beetroot.

Serves 4-6

4 medium beetroot, cooked and skin removed
100g feta cheese, crumbled
FRESH HERB DRESSING
¼ cup olive oil
1 tbsp red wine vinegar
1 tsp Dijon mustard
sea salt and freshly ground black pepper
½ cup chopped fresh mixed herbs – on this occasion I used dill, mint and parsley

1              Cut beetroot in wedges and place in a bowl.

2              To make dressing, place oil, vinegar and mustard in a small bowl and whisk to combine. Stir in about half the herbs and season to taste with a good grind of salt and black pepper.

3              Pour dressing over beetroot and toss to combine. Just prior to serving, scatter with feta and remaining herbs.

Where did the ingredients for this dish come from:
Beetroot: JJ’s Organics – Napier; Olive oil: The Village Press
Hastings; Fresh herbs: The Chef’s Garden @ Epicurean – Hastings; Feta: Origin Earth – Havelock North; Store Cupboard Ingredients: vinegar, mustard, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

 

Follow my blog with Bloglovin

Other beetroot recipes you might like to try:

Oven-Roasted Fresh Beetroot & Greens

Oven-Roasted Fresh Beetroot & Greens

Middle Eastern Spiced Lamb & Beetroot Casserole

Middle Eastern Spiced Lamb & Beetroot Casserole

Beetroot & Walnut Dip

Beetroot & Walnut Dip

 

Radish, Tomato & Feta Sandwich

Radish, Tomato & Feta SandwichFor me a good sandwich covers just about any eating occasion.

What makes this one a stand out is the feta, yogurt and parsley spread which takes the place of butter. Choose a grainy bread, add peppery radish, a beautifully ripe tomato and succulent lettuce leaves and this sandwich satisfies for a light meal any time.

Radish, Tomato & Feta Sandwich

Thinly sliced cucumber is also a great addition to this sandwich.

For each sandwich:

2 tbsp crumbled feta cheese
1 tbsp natural yogurt
1 tbsp chopped parsley
2 slices bread of your choice
1 radish, thinly sliced
1 small tomato thinly sliced
lettuce leaves

1              Place feta in a small bowl and mash. Add yogurt and parsley and mix to combine.

2              Spread one side of each slice of bread with feta mixture, then layer radish, tomato and lettuce on one slice and top with other slice of bread.

Radish, parsley: The Chef’s Garden @ Epicurean – Hastings;
Tomato: Krismaw Gardens – Hastings; Feta, yoghurt: Origin Earth – Havelock North; Store Cupboard Ingredients: bread.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

Curried Pea & Feta Fritters

Curried Pea & Feta FrittersLorraine over at Not Quite Nigella has started a Cook with Me
feature and Curried Pea, Corn & Feta Fritters is her first recipe.

And just because I can’t leave a good recipe alone I have made a few changes – actually it’s more to do with JR’s tastes (he doesn’t like corn!) and the fact I was making these on Good Friday and couldn’t get my hands on any fresh mint, but did have coriander (surprise!) in the fridge.

The idea with Lorraine’s Cook Me is that she posts a list of
ingredients, then a few days later posts the recipe and you have about a week to cook and post a pic social media – I’ave posted mine on facebook. If you would like to take part in this fun cooking class you still have until 8 April, so check it out.

See here for Lorraine’s original recipe – thanks Lorraine for this great idea and sorry for mucking with your recipe:)

Curried Pea & Feta Fritters

We loved these fritters – they took next to no time to make and were a great combination of flavours. I made mine smaller than Lorraine’s as I served them as finger food.

Makes about 20

2 cups frozen peas
2 eggs
250g feta
½ cup plain flour
3 green onions, chopped
¼ cup fresh coriander, chopped
2 tsp curry powdervegetable oil for shallow frying

1              Microwave peas on HIGH (100%) for 2-3 minutes or until cooked. Drain and place half the peas in a food processor. Add eggs, 200g feta, flour, green onions, coriander and curry powder and
process to combine – the mixture doesn’t have to be smooth.

2              Transfer mixture to a bowl, add remaining peas and mix to combine.

3              Heat a large frying pan over a medium heat, add oil to cover base by about 2mm, then using a tablespoon add batter to the pan and cook for 2-3 minutes each side or until golden. Remove and drain on paper towels, continue until all the batter is used. Serve topped with remaining feta.

Happy cooking and eating.

Recipe adapted by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

Follow my blog with Bloglovin

Greek-style Scrambled Eggs

Greek-style Scrambled EggsI had some lovely Roasted Yellow Tomato Sauce leftover and had the idea of using it in scrambled eggs and when I did a little research I found that in Greek cuisine they make a tomato sauce then add eggs and scramble – this dish has the rather lovely, if
unpronounceable, name of Strapatsada (strah-paht-SAH-thah).

Greek-style Scrambled Eggs

A fabulous combination of flavours that makes a great breakfast that
really sets you up for the day, but also a great lunch or evening meal.

A great way to use any leftover homemade tomato sauce.

Serves 1-2

½ cup leftover Roasted Yellow Tomato Sauce
2 free-range eggs
1 tbsp olive oil
feta cheese, crumbled
shredded basil

1              Heat tomato sauce in a small frying pan over a medium heat, bring to simmering and simmer to evaporate any liquid that may have separated during storage.

2              Lightly beat eggs with olive oil. Pour egg mixture into pan and cook, stirring gently, for 3-4 minutes or until eggs are creamy and scrambled. Serve immediately, scattered with feta cheese and basil.

Where did the ingredients for this dish come from:
Feta: Origin Earth – Havelock North; Eggs: Verry Best Eggs – Napier; Olive oil: The Village Press – Hastings; Basil: Epicurean Supplies – Hastings; Store Cupboard Ingredients: Roasted Yellow Tomato Sauce, sea salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

Another scrambled egg recipe you might like to try:

Halloumi & Spinach Scrambled Eggs

Halloumi & Spinach Scrambled Eggs

Aromatic Indian-style Scrambled Eggs

Aromatic Indian-style Scrambled Eggs

 

Moroccan Lamb with Chickpea Salad

Moroccan Lamb with Chickpea SaladLamb, chickpeas, lemon and feta seasoned with warm Middle
Eastern spices are a great combination and here they combine to make a salad that makes an easy and healthy dinner any night of the week.

This is a great option if feeding a group that contains both meat and non-meat eaters – simply serve the chickpea salad and lamb
separately and allow everyone to help themselves. A salad of mixed leaves on the side and some warm pita bread are great
accompaniments.

Moroccan Lamb with Chickpea Salad

I used parsley and dill here, but fresh coriander is great, if you have it – unfortunately, because of the warm weather here in Hawke’s Bay most of the coriander seems to have bolted.

Serves 4

sea salt and freshly ground black pepper
olive oil
½ cup crumbled Origin Earth Feta in Brine
MOROCCAN LAMB STEAKS
1 tsp ground cumin
1 tsp Orcona Smoked Sweet Paprika
pinch cayenne pepper
4 x 100-125g lamb leg steaks
CHICKPEA, FETA & LEMON SALAD
1 small red onion, minced
1 clove garlic, minced
1 tsp ground coriander
1 tsp ground cumin
½ tsp dried oregano
½ tsp Orcona Smoked Sweet Paprika
2 x 400g can chickpeas, drained and rinsed
1 red capsicum, diced
½ preserved lemon, rind finely chopped
½ cup chopped fresh herbs of your choice, such as parsley,
coriander, dill and chives
2 tbsp lemon juice, or to taste

1              For the salad, place a little oil, onion and garlic in a frying pan over a medium heat, cover and cook for 6-7 minutes or until onion is soft and translucent. Add coriander, cumin, oregano and paprika and cook, stirring, for 1-2 minutes longer or until fragrant.

2              Add chickpeas and toss to coat with spice mixture. Transfer chickpea mixture to a bowl, add capsicum, lemon, herbs (hold some back to scatter over the top, if you like – I forgot) and lemon juice and toss to combine. Season with salt and black pepper.

3              For the lamb, combine cumin, paprika, cayenne pepper and a good grind of salt in a plastic food bag. Add lamb and shake to coat evenly with spice mixture.

4              Heat a clean frying pan over a medium-high heat, add a little oil and swirl to coat base of pan, add lamb and cook for 3-4 minutes each side or until cooked to your liking. Remove lamb from pan and rest for at least 5 minutes.

5              To serve, pile salad onto a serving platter or divide between individual plates, slice lamb and arrange on top of salad. Scatter with feta.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

Other recipes using chickpeas you might like to try:

Spicy Moroccan Chickpeas

Spicy Moroccan Chickpeas

Marinated Chickpea Hummus with Lemon

Marinated Chickpea Hummus with Lemon

Parsley, Chickpea & Feta Salad

Parsley, Chickpea & Feta Salad

 

Warm Squash, Silverbeet & Feta Salad

Warm Pumpkin, Chard & Feta SaladLast week at the Napier Urban Food Market JJ’s Organics had new season’s buttercup squash, so of course, I had to have one, they also had some lovely young silverbeet or chard. These two are such great partners that I thought a warm salad would be  a great way to
showcase both and this somewhat deconstructed salad is the result.

Warm Squash, Silverbeet & Feta Salad

For a more conventional salad presentation, peel and cube the squash, then toss in the spice mixture and roast. Place the squash and cooked
silverbeet mixture in a bowl and toss to combine, then scatter with
crumbled feta.

Serves 4 as main course or 8 as a side dish

1 small butternut squash
1 tsp ground cumin
1 tsp ground coriander
sea salt
olive oil
1 onion, sliced
1 bunch young silverbeet, ribs removed, leaves roughly chopped
250g Origin Earth feta cheese

1              Preheat oven to 200°C. Line a baking tray with aluminium foil.

2              Cut squash into wedges and remove seeds. Place cumin,
coriander and a good grind of salt in a plastic bag, add a little olive oil, then add squash wedges and shake to coat squash with spice mixture. Place squash in a single layer on the baking tray and bake for 20-30 minutes or until tender.

3              Meanwhile, place onion and a little olive oil in a frying pan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until soft and translucent.

4              Add silverbeet and cook, tossing, for 2-3 minutes or until it just starts to wilt.

5              To serve, arrange squash and silverbeet mixture on serving plates and scatter with crumbled feta.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

Smashed Avocado & Feta Toast

Avocado Toast 011a

This is one of simplest, quickest and most scrumptious breakfast, lunch or light meal that you can have in your repertoire and until the other day I really didn’t think a recipe or instructions were required.

I was having lunch with a friend who loves good food, but doesn’t cook – not that any cooking is required here, unless using the
toaster is considered cooking – and she was raving about the
avocado and feta on toast at this café and when I responded “But surely you would make this for yourself at home?” she looked at me blankly and said “How?”

As this is something I eat probably at least once a week, I was fairly astounded that someone would fork out $12.95 for something that even when using the very best ingredients and when avocados are at their most expensive (which is not now) costs around $3 a serve!

Smashed Avocado & Feta Toast

There are lots of variations on this: use whatever bread you like – I use
locally baked sourdough; change the herbs depending on what you have available – usually I use coriander, because I nearly always have it, but it is equally as good with parsley, mint or dill; and include the hot sauce, if you like, either in the avocado mix or drizzled on top.

Serves 2

1 medium to large ripe avocado
¼ cup crumbled feta
squeeze lemon juice
1 tbsp chopped fresh coriander
hot sauce of your choice, to taste (optional)
2 thick slices bread of your choice, toasted

1              Place avocado flesh, feta, lemon juice and coriander in a bowl and roughly mash.

2              Add hot sauce to taste, if using, and mix to combine.

3              Pile avocado mixture onto toast and serve.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

Find out more about avocados and try some other avocado recipes:

Avocado AKA Alligator Pear

Guacamole with Bacon, Tomato & Chilli

Guacamole with Bacon, Tomato & Chilli

Cool Cucumber & Avocado Salad

Cool Cucumber & Avocado Salad

 

Feta Cheese – A Classic Greek Slice

Feta 002aOriginating in Greece and still made by shepherds in the Greek mountains, feta cheese was originally made from goat and sheep milk, however today feta is just as likely to be made with cow’s milk. The word ‘feta’ means slice and feta cheese is cut into thick slices that are then salted and packed in whey or brine.

We have two cheese makers in the Hawke’s Bay who make feta cheese — Origin Earth and Hohepa. Origin Earth’s feta is packed in brine while Hohepa vacuum packs theirs with just a little brine. Origin Earth make both cow and sheep feta.

Packing feta in brine is the traditional method of production and preservation and helps prolong the life of the cheese and
traditionally also meant that the cheese did not require
refrigeration.

While both can be used whenever feta is called for, the cheeses are quite different in texture and taste. The Origin Earth feta crumbles easily and is therefore great scattered over or tossed through salads and as a garnish on other dishes, while the organic Hohepa feta has a creamy texture which makes it ideal for cooking and on a cheese platter.

EASY IDEAS TO USE FETA CHEESE

Traditional Greek Salad: Combine halved cherry tomatoes, coarsely chopped cucumber, coarsely chopped red capsicum, thinly sliced red onion, pitted Kalamata olives and chopped feta cheese in a bowl. Sprinkle with dried oregano, extra virgin olive oil and white wine vinegar. Toss to combine.

Feta, Tomato & Herb Scramble: Stir into almost set scrambled eggs, crumbled feta, quartered cherry tomatoes and finely chopped fresh soft herbs of your choice. Continue cooking until eggs are set.

Creamy Feta Mashed Potatoes: Mash 1kg cooked potatoes with 100g crumbled feta cheese, ¼ cup sour cream, a knob of butter, a
little finely grated lemon zest and a little finely chopped fresh
rosemary. Add a little milk if necessary. Season to taste with salt and freshly ground black pepper. Serves 6

Marinated Feta Cheese: For this recipe you need to use a firm feta that can be cut into cubes and won’t break up when tossed with the marinade. I used Origin Earth feta. Place ½ cup extra virgin olive oil (I used The Village Press Manzanillo—but next time I think I will try the Al Brown Lemon & Oregano Infused Olive Oil, also made by The Village Press), 2 tbsp finely chopped red capsicum, 2 tbsp finely chopped green capsicum, 1 tbsp chopped flat-leaf parsley, 2 tsp
finely chopped fresh rosemary, 1 tsp whole black peppercorns and a pinch of dried chilli flakes in a bowl and toss to combine. Drain 2 tubs Origin Earth Feta in Brine and cut into 1 cm cubes. Add to oil mixture and toss gently to combine. Cover and marinate in the
refrigerator for at least 4 hours or up to 2 days. Great served on an antipasto platter. Serves 4-6

Happy cooking and eating.

Information complied by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[subscribe2]