Recipe of the Week #1

Greek Filo Twists
15 ml/ 1 tbsp olive oil
1 small onion, finely chopped
275 g/10 oz fresh spinach, stalks removed
50 g/2 oz/4 tbsp butter, melted
4 sheets filo pastry (about 45 x 25 cm/ 18 x 10 in)
1 egg pinch of grated nutmeg
75 g/3 oz/1/4cup crumbled feta cheese
15 ml/ l tbsp freshly grated Parmesan cheese
salt and freshly ground black pepper


1-Preheat the oven to 190oC/375oF/Gas 5. Heat the oil in a pan, add the onion and fry gently for 5-6 minutes, until softened.
2-Add the spinach leaves and cook, stirring, until the spinach has wilted and some of
the liquid has evaporated. Leave to cool.
3-Brush four 10 cm/4 in diameter loose-based tartlet tins with a little melted butter. Take two sheets of the filo pastry and cut each into eight 12 cm/ 4 1/2 in squares. Keep the remaining sheets covered.
4-Brush four squares at a time with melted butter. Line the first tartlet tin with one square, gently easing it into the base and up the sides. Leave the edges overhanging.
5-Lay the remaining three buttered squares on top of the first, turning them so the corners form a star shape. Repeat for the remaining tartlet tins.
6-Beat the egg with the nutmeg and season with salt and pepper. Stir in the cheeses and spinach. Divide the mixture between the tins and smooth the tops. Fold the overhanging pastry back over the filling.
7-Cut one of the remaining sheets of pastry into eight 10 cm/4 in rounds. Brush with butter and place two on top of each tartlet. Press around the edges to seal. Brush the remaining sheet of pastry with butter and cut into strips. Twist each strip and lay on top of the tartlets. Leave to stand for 5 minutes, then bake for 30-35 minutes.

Serve hot or cold.

Serves 4
 

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Recipe of the Week #2

Stuffed Vine Leaves


Stuffed Vine leaves make a great appetizer. Enjoy with a nice glass of your favorite wine :-)

Savory Stuffed Vine Leaves
1 cup/225g/8oz brown rice olive oil
1 small onion, chopped
2 cloves garlic, chopped
salt and freshly ground black pepper
8oz/225g peeled bottled or canned chestnuts
1-2 tbsp/15-30ml butter
4oz/100g mushrooms
2 tomatoes, peeled and chopped
l tsp/5mi dried mixed herbs
20 vine leaves


1-Wash the rice in several changes of cold water. Heat 1 tbsp/15ml oil in a heavy- bottomed pan and fry the onion and garlic until translucent. Stir in the rice and cook for a few minutes before covering with boiling water. (Use about 2/3 water to 1/3 rice by volume.) Bring back to the boil, then cover the pan and turn the heat down very low. The rice should be cooked in about 40
minutes.
2-Meanwhile, drain the chestnuts and chop them finely. Heat the butter in a pan and add the mushrooms. When they are tender, add the tomatoes, chestnuts and herbs. Stir once or twice and
remove from the heat.
3-When the rice is cooked, mix it thoroughly with the nut stuffing and check the seasoning. Use it, by the spoonful, to stuff the vine leaves. Pack them into an ovenproof dish, brush with olive oil and cover the dish with foil. Heat through in the oven. Stuffed vine leaves are best eaten hot, but they're good cold too, if you have any left over.

Serves 4

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Recipe of the Week #3

Sweet & Sour Lentils
(Recipe from The Organic Whole Food Book by Dan Jason)

Lentils are so versatile, easy to make and good for you. Enjoy this recipe.

Sweet & Sour Lentils
1 cup dried lentils
2 cups vegetable stock
1 bay leaf
1 garlic clove, finely chopped
1/2 tsp ground cloves
1/8 tsp nutmeg
3 TBSP oil
3 TBSP apple cider or juice
3 TBSP cider vinegar
3 TBSP honey, molasses or sugar
salt to taste

Bring the tock to a boil in a large pot and add lentils, bay leaf and salt.
Cover & simmer gently for 30 minutes.
Add remaining ingredients.
Stir to mix well.
Cook for 5 minutes longer, or until lentils are tender.

 Come chat with us at our Vegetarian Forum: