the recipe sharer

Archive: Oct 2011

Greek Leek Pie

This is a delicious, tasty and easy meal, sort of like a Greek fritatta. Just as good warm as it is cold and even better the day after, heated up.We had this with some simple buttered green beans and it was divine!

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Serves 4 – 6  ( but can easily be doubled)

6 large leeks (or 8 medium), sliced thinly sliced across, discarding the dark green stalks.
6 large eggs
2 cups whole milk
1 1/2 cups Greek feta cheese, crumbled (Don’t use the French one as it’s tasteless)
1 1/4 cups all-purpose flour
1/2 cup Extra virgin olive oil (Greek is nice)
2 tbsp butter
1/2 cup scallions, finely chopped (green onions)
1/2 cup fresh dill, finely chopped
1 cup sharp cheddar cheese, grated, plus more for the topping
2 tsps dried Greek oregano
freshly ground black pepper and salt to taste

Heat the olive oil and butter in a large shallow pan and saute the leeks for about 5 minutes, then add the scallions (green onions) and continue sauteing until both are soft and tender. (another 5 minutes or so).
Season with salt and pepper

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In a large bowl, beat the eggs well then add the milk, feta cheese, cheddar cheese, flour, dill, dried oregano, salt and pepper and sauteed leeks and onions and mix well. Season.
Grease the bottom and sides of a baking dish with some olive oil or butter. Pour the mixture into the dish, then bake for about 1 hour in a preheated oven at 350 F.
Allow it to cool a little before serving.
This is also great the next day as the flavors have had time to “mingle”

Spinach, mushroom and lemon pilaf (CleanCuisine)

This is very easy and has a really clean zesty flavor.
It comes from the BBC Good Food website, always a great resource!


1/2 lb spinach, washed and roughly chopped
1 lemon, zested and juiced (you may not need to use the whole lemon in the recipe)
2 garlic cloves, crushed
2 tbsp butter
8oz basmati rice
4oz chestnut mushrooms, sliced
2 onions, finely sliced
14 fl oz chicken or vegetable broth
1 cinnamon stick
4 whole cloves
4 bruised green cardamon pods


Cook the onion and garlic in the butter in a large shallow pan until soft and golden.
Add the mushrooms and cook until softened.
Add the spices and cook, stirring for 2 minutes, then stir in the rice, lemon zest and stock. Cover.
Cook on a gentle heat for about 15 minutes until the liquid has been absorbed.
Stir through the spinach and lemon juice, cover for 2 minutes until wilted and serve.
Serves  4 – 6 people

Quinoa, beet, feta and caper salad

I had a version of this at Hugos restaurant in Hollywood and absolutely adored the combination of flavors. I rushed home, via the supermarket and immediately made a version of it that is actually better!
I don’t want to dictate measurements too much as you can pretty much improvise.

1 cup quinoa
2 cups water or chicken broth. (I like to use chicken broth as it gives more flavor)
4 large beets, roasted, peeled and chopped small
finely chopped red onion and scallions
finely chopped raw carrots
1/2 cup raisins
finely chopped fresh Italian parsley and fresh mint
1 tbsp capers, drained, but keep the liquid to use in the dressing.
3/4 cup crumbled Greek feta cheese (or 1/2 cup crumbled blue cheese if you prefer)
1/2 cup lightly toasted walnut pieces

cayenne pepper
Extra virgin olive oil
good balsamic vinegar
freshly squeezed lemon juice

Preheat the oven to 400 degrees
Roast the beets individually wrapped in aluminum foil and a few drops of water per beet so as not to dry out while they’re cooking. They will take about 1 hour or even more. Pierce each foil parcel with a fork or skewer to test they’re cooked, then remove and peel when a bit cooler.
Chop the beets into small cubes.
Cook the quinoa in boiling water or broth for 15 minutes until all the liquid has gone, then put into a large bowl and allow to cool.
Add the chopped beets, chopped onions, chopped herbs, raisins, capers, crumbled feta or blue cheese, walnut pieces and mix well.
Pour in olive oil, balsamic vinegar, lemon juice and season well. Add some caper juice, a little cayenne pepper and mix well.
Leave in the fridge for 1 hour for the flavors to mingle.

My brown rice salad with two sesame flavors

This has a wonderful nutty flavor and is very moreish.

1 cup (at least) uncooked long or short grain brown rice
2 tbsp vegetable oil
2 tbsp fresh lemon juice
2 tsp toasted sesame oil
1 cup peeled and coarsely shredded carrots
A good handful of chopped cilantro
1/2 cup thinly sliced trimmed scallions
1/2 cup chopped dry roasted peanuts
2 tsp sesame seeds, toasted in a dry skillet

Cook the rice according to the instructions on the packet. Drain and let stand, uncovered until cooled.

Whisk the oil, lemon  juice and sesame oil in a large bowl. Add the cooked, cooled rice, carrots and scallions and cilantro. Toss to blend and season if necessary.

Sprinkle with the chopped peanuts and sesame seeds, toss once and serve

My quick pesto mushroom starter

This is ever so quick and tasty, especially if you have your own homemade pesto, but a good brand of store-bought pesto works really well too. I haven’t given measurements as it’s a recipe to be creative with!

Preheat oven to 450 degrees

Serves 4

4 large portobello mushrooms
about 2 tbsp pesto sauce per mushroom (preferably homemade)
2 large balls of fresh mozzarella (the ones in water)
good olive oil
Parmigiano Reggiano cheese, grated
ground pepper
lightly toasted pine nuts, (about 1 tbsp per mushroom)

Wipe the mushrooms clean with a damp cloth, do not wash under running water, remove the stalks and put on a baking tray dark side up.
Sprinkle each with olive oil then put in the pesto sauce.
Top the pesto with torn up pieces of mozzarella cheese and sprinkle the pine nuts over.
Season with ground pepper and a little kosher salt. Add grated parmesan cheese, about 1-2 tbsp per mushroom.
Put under a broiler first and cook on a medium heat so as not to burn the pine-nuts, then if the mushrooms are still too raw, put them on the top shelf in the oven for about 10 minutes to soften them.


Zucchini and black olive rice pilaf (CleanCuisine)

This is a really lovely pilaf and also very easy to make.

2 medium zucchini
1 tbsp butter
1 tbsp olive oil
2 tbsp minced yellow onions
1/2 tsp freshly ground black pepper
1 cup long grain white rice
1/4 cup (at least) pitted Kalamata olives, chopped
1 tbsp chopped fresh cilantro
2 cups chicken broth
1 tsp salt

Grate the zucchini on the large holes of a handheld grater
In a saucepan, melt the butter with the oil over medium-low heat. When the butter melts, add the onion and ground pepper and saute until the onion is translucent, 2 – 3 minutes.
Add the rice and cook, stirring occasionally, until opaque and coated with the butter and oil, 3 -4 minutes longer.
Add the chopped olives, cilantro and zucchini  and cook, stirring for about 30 seconds to blend the ingredients together.
Pour in the broth, add the salt, raise the heat to medium high and bring to the boil.
Cover and reduce the heat to low and cook until the rice is tender and has absorbed all of the broth, about 20 minutes.
Remove from the heat and let rest, covered for about 5 minutes.
Then fluff with a fork and serve,