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
This was inspired by a Jamie Oliver recipe, but mine are slightly different because I made with what I had in the fridge. You can make these as a starter or lunch dish, they also make a nice side dish with a larger meal.
4 Onions (about the size of a tennis ball)
4 Slices of prosciutto (you could also use streaky bacon, or Parma ham
2 Tbsp Double Cream
2 Tbsp Breadcrumbs
2 Tbsp Parmesan
Salt & Pepper
Peel the onions and put in a pot of water just coming to a boil. Turn down the heat and simmer for 15 minutes. Drain and allow to cool
Cut the top of the onion and hollow about an inch of the centre of the onion and set to one
Trim the bottom to make sure the onion can sit upright in a baking tray
Chop the centre of the onion you removed, fry in the butter until it has started to colour, add the cream and salt and pepper then reduce the cream is no longer runny
Wrap the hollowed out onion with a slice of prosciutto. You can use the woody part of a stalk of rosemary for more flavour if you have it. A cocktail stick works just as well at holding the prosciutto in place
Divide the fried onions between the hollowed out onions, and top with the bread crumbs and parmesan.
Bake in a preheated oven at 200 degrees for 20 minutes, until the topping is golden and crunchy
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).
This is a quick and easy recipe, that makes a tasty lunch. It’s also great as a simple starter, that can be done with little fuss if you are cooking for other people.
The bright tangy orange balances the salty cheese and crunch
of the nuts brings it all together.
1 Large orange
225 grams Halloumi
1 Tbsp. Olive oil
25 grams Hazelnuts
1 Packet of mixed salad
Olive oil and vinegar to dress the
Cut the peel from the orange, making sure you
take all the white pith off. You should
cut out segments (leaving the skin between the segments behind), or cut the
peeled orange across thinly in rounds if you prefer. (This can be done in advance, this is useful
if you are making this as a starter).
In a dry pan toast the hazelnuts, until they
smell nutty. Don’t leave these
unattended as they can burn. (This can also be done advance if you are making
this salad as a starter).
Heat a frying pan with a tablespoon of oil,
slice the halloumi in 1 cm thick slices and fry until golden brown on each side.
Divide the salad between the plates and dress
with your preferred dressing (for this salad, I prefer olive oil and white wine
Distribute the orange segments and hazelnuts
between the plates and top with the fried halloumi.