Jan 15 2019

Peas and Mint Veggie-Vegan Soup

Feeling a little heavy after Christmas? Let’s have a soft detox with this  warm, creamy and healthy veggie-vegan soup: if you want to go vegan, simply omit the feta cheese.

Serves 4

  • 350 fresh or frozen peas (they are not in season!)
  • 1 potato, peeled and diced
  • 8 sprigs fresh mint leaves
  • 2 tbsp extravirgin olive oil
  • 1 red chilli pepper,  thinly chopped
  • 100 gr feta cheese
  • 30 gr almonds, skin on, coarsely chopped

Fry the onion in a heavy-based pan with the extravirgin olive oil and the red chilli pepper. Add the potato cubes and let cook for 10 minutes. Add the peas, mix thoroughly and pour in the pan 500 ml of vegetable stock or boiling water: you might need more, depending on the quality of the potato you chose. Let simmer for further 10 minutes, season with salt and pepper to taste and the mint leaves as well (washed and drained). Place in a food processor and whizz until smooth and creamy.

Dice the feta cheese, transfer the soup in 4 bowls and scatter with the feta or almonds, if you fancy the vegan option.

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Posted in Starters, First course, Recipes, Light recipes, Main dishes, Vegan, Vegetarian
Nov 22 2015

Greek saganaki feta

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Feta saganaki, although by the name it may resemble a Japanese dish, is actually a Greek specialty, and peculiar of Crete. My daughter and I have recently travelled to this beautiful island and pleasantly discovered new dishes and flavours, such as this one. You can substitute my pepper-mushroom sauce with pesto or grilled pepper and onions. 

For around 15 triangles

Place the onion with the sugar and water in a bowl mixing well. Transfer in a pan and let cook over low heat for 40 minutes, until caramelized.

Preheat the oven at 180°C and start preparing the triangles.
Spread one sheet of the phyllo dough on a cutting board and thoroughly brush with the mixture of oil and butter. Lay one more sheet on top and cut into three or four lanes (depending on how big you want the triangles to be) At the beginning of each lane add 1 tbsp of sauce or onions and place 1 slice of feta cheese (1 cm thick). Fold one corner to form a triangle and continue folding the triangle upon itself, until you have no dough left. Repeat with the rest phyllo sheets and filling.  Brush the triangles with oil and butter and place over a baking tray covered with parchment paper.
Bake for 20 minutes until golden and crispy.
fetasaganaki

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Posted in Recipes
Jul 28 2015

Vegetable-quinoa patties with eggplant sauce

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The creamy consistency in the heart of these patties is wrapped by the golden crust of the quinoa, in order to give you a double experience, crunchy and adorably soft at the same time.

For about 20 patties

  • 400 gr zucchini
  • 200 gr carrots
  • 125 gr ricotta
  • 50 gr feta cheese
  • 1 shallot
  • 10 gr basil leaves, chopped
  • 1/2 tsp curry powder
  • zest of 1/2 lemon
  • 3 tsp chickpea flour
  • 1 tsp rice flour
  • 2 small eggplants or 1 big
  • garlic
  • red chilli pepper
  • 150 gr Greek yogurt
  • 1 tsp tahini
  • 1 tsb extravirgin olive oil

In a bowl mix together the ricotta, feta, lemon zest, basil leaves and curry powder; now grate the zucchini and carrots, add a pinch of salt and let them rest in a colander for 10 minutes. Drain well, squeeze out all the liquid and place in the bowl with the ricotta mix.

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Thoroughly incorporate all the ingredients, mould the patties and  roll in the quinoa, cooked according to the pack instructions, well covering each side with the little grains.

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Lay the patties on a baking tray covered with parchement paper, gently spray or brush with some oil and bake at 180° for 30 minutes, or until crispy and golden.

Meanwhile prepare the sauce. Make some holes in the eggplants then grill in the oven (I use to put it directly on the gas flame) until the skin is black and tends to crack. After about 20 minutes the eggplants should be properly cooked (it depends on the size: if you have a big one, cook for 30/40 minutes).

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Slice the eggplants lengthwise and scoop out the pulp with a spoon; let it rest on a colander, so the liquid will drain well, then place in a food processor with 1 garlic clove, the tahini, a pinch of red chilli pepper and the extravirgin olive oil. When creamed, add the yogurt by hand. Mix until you will have a uniform texture, then add a pinch of salt.

Serve the patties with their sauce.

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Posted in Recipes, Light recipes, Glutenfree, Vegetarian
Oct 1 2013

Autumn rolls di lattuga e feta

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La risposta italo-greca agli spring rolls cinesi, ossia gli involtini primavera. Questi li abbiamo chiamati involtini autunnali perché contengono nel ripieno i pomodori secchi, che arrivano adesso, ai primi sentori autunnali, sulle nostre tavole dopo che il solleone estivo ha fatto il suo dovere seccandoli e concentrandone aroma e sapore.

Per 12 involtini

  • 400 gr feta greca di buona qualità
  • 180 gr pomodori secchi
  • origano secondo il vostro gusto
  • 2 cipollotti
  • 60 gr olive nere di Kalamata
  • olio evo
  • 1 cespo di lattuga (ve ne serviranno 12 foglie)

Spuntate la lattuga, lavatela e scottate le foglie in acqua bollente salata per 15 secondi, poi mettetele ad asciugare su un telo da cucina.

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Preparate il ripieno: lavorate la feta (tenete da parte una cucchiaiata) con una forchetta, unite i pomodori ben sciacquati sotto acqua corrente (questa operazione è fondamentale per eliminare il sale in eccesso), origano e un paio di cucchiai di olio.

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Mescolate bene e riprendete le foglie di lattuga, posizionando il ripieno verso la fine della foglia, ripiegando i lati lunghi su se stessi e finalmente avvolgendo la foglia per ottenere un involtino.

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Per la salsa, frullate le olive e 1 cucchiaio di feta con tanto olio quanto serve per ottenere una salsa fluida. Affettate i cipollotti, accomodate gli involtini su un piatto e serviteli insieme agli anelli di cipollotti e la salsa.

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Posted in Starters
Sep 2 2013

Mousse di feta con verdure in pinzimonio

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Una mousse fresca ma intensa per palati che amano un gusto saporito, da abbinare alle verdure in pinzimonio.

Ingredienti per 3 persone

  • 200 gr feta
  • 2 cucchiai yogurt greco
  • 1 cucchiaino scarso origano
  • 1 cucchiaino succo di limone
  • 1 cucchiaio olio evo
  • abbondante pepe nero tritato
  • 1/4 di cipolla di tropea
  • 1 spicchio aglio privato del germe interno e lasciato a bagno nel latte per 2 ore

Frullate insieme tutti gli ingredienti, lasciate riposare una mezz’ora e poi servite la mousse con verdure crude tagliate a bastoncini (carote, peperoni, zucchine romane, sedano, finocchi…)

 

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Posted in Starters, Dressings, sauces and dips
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