This one is a snack that may be prepared in advance and it doesn’t take long to prepare. It’s a great snack to satisfy those munchies for something crunchy when you’re on a gaming marathon. 🙂
There are very little ingredients needed for the dip itself:
- 1 can of tuna (I always use the one in saltwater, not the oily one)
- 1 onion
- either of these: plain yoghurt, cream cheese, creme fraîche, sour cream
- spices – dried herbs, freshly ground pepper, some salt, paprika
Granted, it takes a little bit of time to prepare these, but half an hour away from keyboard can’t hurt during a gaming marathon. 😉
Here’s what you’ll need for the stuffed mushrooms:
- Mushrooms – I used champignons
- 1 onion
- some bacon cubes
- cream cheese, plain or with herbs
- some grated parmesan
- freshly ground pepper, cayenne pepper, dried herbs, paprika
Piadina (plural Piadine) is an Italian speciality that I love very much. We are lucky enough to have a Piadina Bar in town where you can buy freshly made Piadine. Unfortunately, they are quite pricey.
Imagine how thrilled I was when our local grocery store started to carry raw Piadina! Now, Piadina is a baked good, made from wheat flour, rolled out very thin and then baked with no fat on a hot plate or in a wide flat pan. In fact, if you’d like to try this and can’t get your hand on Piadine you can substitute them easily with flour tortillas. Tortillas are similar enough to work with.
The beauty of Piadine is that they can be prepared to individual taste and varied endlessly. (I like that!) Here’s how I usually prepare them.
When it comes to cooking, I’m the queen of improvisation. Often the boyfriend looks at me with big, hungry, sad puppy eyes and says that there’s nothing left in the fridge. That’s when I work some magic and prepare a yummy dish with whatever is at hand.
You know how it is – often you end up with a last bit of bread during the week that is not yet bad, but a bit stale. I hate to throw away good bread.
Here’s an idea what I do with that last bit of hard bread – Italian Style Bread Salad! It’s a great dish to use up all sorts of leftovers and it can be varied endlessly.
- Some leftover bread, cut in bite-sized cubes
- Fresh tomatoes of any kind
- Olive Oil
- Salt, pepper, fresh or dried herbs
Additional optional ingredients:
- Bacon cubes
- Spring onions
- sundried tomatoes
- feta cheese or mozzarella
- Crema di Balsamico
I’ve seen a couple of Jamie Oliver shows lately and I love his ideas. I was especially impressed by his 30-Minute-Meals. So I gave in and ordered the book Jamies 30 Minute Meals. While I knew from the beginning that I won´t be able to cook the meals just as he describes them, the recipes sure give me inspiration and I adapt them to the possibilities of my kitchen and my skills.
So here comes a freely adapted recipe for Spinach-Feta-Pie:
- 100 g Pine Nuts
- 5 eggs
- 300 g Feta Cheese
- 50 g Cheddar (or a similar cheese)
- dried Oregano
- 1 lemon
- 400-500 g fresh leaf spinach
- 1-2 onions, diced
- some butter
- 1 rolled out puff pastry
- cayenne pepper, nutmeg
Roast the Pine Nuts with no fat in a pan until they are golden brown. Beware – they burn quite fast all of a sudden if you don’t pay attention.
Beat the eggs in a bowl, crumble the feta in and grate the Cheddar in. (we hardly get Cheddar around here, so I used Gruyère – but basically any cheese will do). Add a dash of cayenne pepper, dried oregano (not too sparsely) and grated lemon zest. Add the pine nuts and stir everything together.
Wash the spinach and dry it. Add butter to the pan, wait until melted, then add the diced onions and fry until transparent. (Note: I love cooking with onions, but you can choose to leave them out of the dish if you want to. It´ll work without, too.) Add some of the spinach until it collapses, then add the next part etc. until all the spinach is in the pan. Stir regularily until it’s done. It never ceases to amaze me that this huge bag of leaf spinach ends up to be just a handful after being cooked. Drain any excess liquid, then add the spinach to the egg-feta mixture. Grate about half a nutmeg into the mix, add some pepper and mix well.
As you can see in the picture above, I used a round baking tray. And a squarely rolled out dough. 🙂 It doesn´t really matter, use whatever baking tray you have at hand and put the rolled out puff pastry in there. Sprinkle with a bit of cayenne pepper. Add the mix and spread evenly onto the dough. I folded any excess dough there was over the mixture.
See, I usually don´t go for pretty, but tasty. 😀
Bake in pre-heated oven at 200° C for approx. 20-30 minutes. You’ll have to check, depending on your oven, it may take a bit longer. You want the filling to be firm and the dough to be golden brown.
I made some cucumber-cherry-tomato salad to go with it. For the sauce, I mixed some fresh garlic, lemon juice, approx. 1/2 fresh chili, olive oil, mixed salad herbs and a bit of salt together. When it comes to salad sauces, I usually throw together what I have at hand, taste and adjust. Oh, and there was some left-over mozzarella cut in the salad, too.
In any case – the Pie was really good and I will most definitely make it again. Even my boyfriend who was not fond of Feta up until then really loved it.