Tag Archives: cheese

Courgette Fritters

courgette-fritters-0720I think it’s time for a little recipe here on C&T. What a couple of days these have been, eh? I’m not going to get into all the madness that was and is the US election. Loads is being said, and my contribution is there for all to see on my personal FB page. I won’t get into it here because this is not a political blog, nor I wish to see it turn into one from today.

To be honest, since it’s getting a tiny little tad too much (you get my gist) I decided to immerse myself in my books today, with one of the reasons being I am feeling under the weather, and I hope to make the beginnings of a cold go away. Also, these past few weeks have been full of reviews and I feel it’s time for a break. So onto the recipe.

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Picnic Pasta Salad and a Special #PastaFriday Event

Picnic Pasta (8117)So last Friday I announced that I’ll be posting a pasta recipe every week. Today I’ve decided to make it an event. Why not?! So if you are a food blogger and you love pasta, this can be the space for you. To participate in this weekly event, on a Friday or during the weekend, I invite you to write a post on your blog accompanied of course by a pasta recipe. What you need to do next is very simple:

  1. Include a link to your post in a comment on my post for that week.
  2. Include a link to my post in your own blog post. Don’t reblog the post. A simple link will do.
  3. If you use Twitter promote your post with #PastaFriday so everyone will be able to see it.

Easy. This event will run up to October 2nd, at least for the time being.

Now onto this recipe which I have promised you ages ago but never got round to it. It’s an off-the-cuff one simply because everyone does pasta salad differently. Everyone comes up with many variants most of the time. I have to be honest here: there has been a time (I suspect that it’s not over) that this became one of my regular go-to suppers as it’s easy to prepare and good for transport. Also it’s a good one for making use of things I just want to use up. I open the fridge and voila you have a meal. I have made it during these hot months for friends coming at the house at the last minute, especially during those intermittent weeks where I skipped my otherwise regular grocery shop.

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Roasted Butternut Squash with Broccoli and Feta

Roasted Butternut Squash with Broccoli and Feta (8953)

If you know me personally you will have no doubt as to how much I miss our years in Surrey. Please don’t think that everything was plain sailing; nothing in the real world is totally charmed. We had our ups and our downs, but one thing’s for sure – the kitchen space in our tiny flat was my refuge. There were times when I cursed its size (for years I wished for a larger space as I was constantly running out of workspaces) but now that this wish is granted I do tend to feel lost. I was saying that to my beautiful Mum this morning. She understood.

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French Onion Soup

French-Onion-Soup-(6463)

There are many variations on this recipe out there, and I wonder why I haven’t written anything about it myself as yet. I have had this photo on file for ages! This is one of J’s favourite things to cook and eat, and I’ve grown to love it too. It’s easy to make and that bit of bread and cheese on top makes it so comforting. It will be piping hot by the time you serve it, but I think that’s one of the best things about it. There is a place for cold soup in the kitchen – not this time.

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Snacks.

Hobz-biz-Zejt-(4688)

These are only a few simple ideas. One of the most wonderful things to eat whenever I want to go back home without going to the airport is to make Ħobż biż-Żejt. It’s so easy: take one Ftira or two thick slices of Maltese sourdough bread, tomato concentrate, fresh sliced tomatoes of you can, canned tuna, olives, capers, anchovies (optional but I love them), lettuce, spring onions and loads of freshly ground black pepper. I make crusty baps to go with that; unfortunately I don’t find good sourdough where I live.

Cheese-Mushroom-and-Tomato-Melt-(4696)

If you don’t like the sound of this, though I still have to find one person who doesn’t, try making a panino with sliced fresh tomatoes, any kind of cheese you want, spring onions and mushrooms, pepper with a dash of extra virgin olive oil. Now imagine a terrace, fresh air, tea or coffee or whatever you fancy. You might also decide to indulge in something sweet. Summer is definitely in the air…

Enjoy!

Rob x

Oven-baked Potatoes with Mushrooms and Herbs

Veggie-Baked-Potatoes-(4549)

I tried this quite a while ago while cooking with my mum in her kitchen a few weeks after Christmas. We turned simple potatoes into something nice, served with a juicy steak. I love cooking with my mama, and I’m happy to cook something for her once in a while. It’s the least I can do after so many wonderful meals she cooked for me. We made quite a few, had plenty of leftovers and gave some to my aunt who liked them so much that she ate one cold from the fridge. These keep well when cooled and is great for eating outdoors.

The quantities for this recipe are approximate; tastes differ from one person to another and not everyone likes loads of herbs or cheese or even mushrooms. So add or subtract whatever you want and experiment with different ingredients. Then you’ll end up with your personalised recipe. It’s very easy and you can figure out what I did from the photo. But here’s a guide. For the best result it’s better to get the largest potatoes you can get from the market. You need:

  • around 6 to 8 potatoes, boiled al dente (meaning ‘with a bite’, not ‘to the teeth’! Yes I’ve heard that!) and cut in half.

For the filling:

  • 2 small onions, chopped
  • 6 mushrooms, sliced
  • 4 slices of bacon, chopped (you can use pancetta for a stronger flavour)
  • any herb that you fancy: I used some freshly chopped parsley
  • pepper, to taste
  • around 2 tablespoons of butter
  • around 2 tablespoons of milk

For the topping:

  • 12 slices or so of emmental cheese

In a pan prepare the topping by gently frying the onions, bacon and mushrooms in a little olive oil for a few minutes. Don’t cook them too much; the oven will do the rest of the cooking later. Set this mixture aside in a mixing bowl.

Once cooled, slice the cooked potatoes in half and scrape the middle into the same bowl, and add the parsley (or any herb you prefer). Add some pepper but no salt. You get plenty of this from the bacon. Add the butter and milk and mix. This is like making a fancy mash.

Once the mixture is ready and you are happy with the seasoning, scoop this into each half and top with the sliced cheese. Bake in the oven at 180ºC till everything turns golden. You can grill them if you prefer. Serve with steak or chicken and salad.

Enjoy!

Rob x