I hate food waste. So when I see stuff has been hanging about the fridge for a couple days I try to find a way to use it up.
I had some lardons left from another dish I had made. I also had some feta cheese and vegetables. I decided to make a fritatta, which is great to slice up and use from breakfast or brunch, and makes a great lunch box filler.
100 Grams Feta cheese
100 Grams Lardons (cut up streaky bacon would also work)
1 Onion (finely chopped)
100 Grams Kale (cooked)
100 Grams Frozen peas (thawed)
1 Tbsp Chopped parsley (optional)
Salt and pepper
Heat a large pan, and add the lardons
Fry until crispy, and then remove from the pan
Add the onion to the pan, cook over a low heat until soft
The kale, parsley and peas, and crumble the Feta cheese into the oan
In a separate bowl, crack 8 eggs and beat, before adding to the frying pan.
Remove the pan from the heat and mix all the ingredients well
Transfer to a 8 inch x 12 inch baking tin. Bake for 15-20 minutes in an oven pre heated to 200 degrees. Cook until just firm and allow to set in the tin
I love dips, along with crudités, oat cakes, tortilla chips etc. (usually with something alcoholic).
Most shop bought dips are pretty awful, and this dips is quick, and, easy to make and tastes so much nicer than the gloop most supermarkets try to pass off as dip. If you’re having friends round, it’s also something you can give the poor vegan who has to miss out on the cheese based scrumptiousness that usually goes so well with drinks.
400gm Can of cannellini beans
Juice of half a lemon
2 Roasted red peppers (I use the ones in
jar, but you can roast your own peppers if you prefer)
1 Clove garlic
1 tbsp Olive oil
Drain the beans, and retain some of the water the beans came with.
In a blender or food mixer, add the beans, peppers, lemon juice, olive oil and garlic and blitz until the mixture is smooth
If the mixture is too dry, add a little of the water the beans came in.
Taste the mixture and season with salt if necessary
The salty creamy feta, the earthiness of
the lentils is balanced by the sweet potatoes and is damned delicious.
This makes a good vegetarian lunch served with some greens and because of all the protein is pretty satisfying. It also goes really well alongside barbequed chicken. But as always, put it with what suits you.
200 Grams Feta Cheese (see food hack)
200 Grams Cooked Green Lentils (I used
dried lentils because that was what I had in the cupboard, but you can also use
pouches or cans of lentils if you don’t have time).
4 Sweet Potatoes
3 Tbsps. Olive Oil
1 Tbsp. White Wine Vinegar
Salt and Pepper
Pre-heat the oven to 200 degrees Celsius, and
add Tbsp. of oil to a baking sheet.
Dice the sweet potatoes into 2 cm squares and
add to the baking sheet, bake for 30 minutes or until tender.
Dice the feta cheese into 2 cm squares.
Add the remaining olive oil and vinegar to the
lentils and combine with the sweet potatoes and feta cheese.
Season with salt and pepper and serve.
(Food hack; use supermarket own Greek salad cheese, it costs
less than ”feta” and is exactly the same thing).