Friday, 31 May 2013

Feta and Vegetable Loaf

Here's another option for the lunch box from Better Homes and Gardens

Ingredients
3/4 cup olive oil
1 onion, thinly sliced
3 cups baby spinach, roughly chopped
120g feta, crumbled
1/2 cup sundried tomatoes, drained and chopped
salt and pepper
2 cups SR flour
1 1/2 tsp salt
150g sour cream
4 eggs, beaten

Method
  • Preheat oven to 180 degrees and grease a loaf tin
  • Heat 2 tbsp oil in a fry pan and cook the onion for 5 mins
  • Remove from the heat and stir in the spinach until it has wilted
  • Then add the feta and tomatoes and season to taste
  • Place flour and salt in a large bowl
  • Add the sour cream, eggs and remaining olive oil
  • Mix until smooth
  • Add the Onion mixture  and mix through gently
  • Spoon into the prepared tin and smooth over the surface
  • Bake for 35-40 minutes
  • Cool in tin for 30 minutes before removing

Apple and Rhubard Pie

Karen Martini made this pie on Better Homes and Gardens and I have to say it was yummy and the easiest form of pastry I have ever known, no rolling!!  And since my MIL brings me round rhubarb from her garden constantly it is a great dessert to whip up!

Ingredients
3 granny smith apples, peeled, cored, sliced
5 stalks rhubarb, trimmed, slice on the angle
120g brown sugar
zest and juice of 1/2 a lemon
1 tsp ground cinnamon
225g plain flour
30g corn flour
1 1/2 tsp baking powder
125g caster sugar
140g butter, softened
1 egg

Method
  • Preheat oven to 170 degrees, grease and line a 22cm round spring form tin
  • Put apple, rhubarb, brown sugar, zest, juice and half of the cinnamon into a pan and cook for 5-10 mins or until tender.  Set aside to cool
  • Put flour, cornflour, baking powder and remaining cinnamon into a food processor
  • Add the caster sugar and butter and mix, then add the egg and mix to form a dough
  • Using your hands press the dough into the bottom and sides of the tin
  • Top with the fruit
  • Bake for 30-40 minutes or until light golden

Yoghurt Bread

My son really dislikes sandwiches in his lunch box so I have been on the hunt for alternatives.  he really loved this yoghurt flat bread that Fast Ed made on Better Homes and Gardens.

Ingredients
500g self raising flour
1 tsp salt
500g greek yoghurt

Method
  • Mix flour salt and yoghurt together until a dough is formed
  • Knead until smooth and divide into 4 pieces
  • Roll dough out until 3mm thick and sprinkle filling over the top
  • Fold dough in half to cover all the filling then roll out again until 3mm thick
  • Cook 2 minutes each side on a hot griddle pan
Filling options
You can put any filling you like in the bread just make it small, here are some ideas:
  • Feta and olives
  • Spinach and feta
  • Chargrilled capsicum and feta

Lemon and Pinenut Sourdough Stuffing

This stuffing is so easy to make and isn't stuffed inside a bird it is made in a loaf tin!  So you can enjoy stuffing with your turkey breast roll at Christmas! The recipe is from Family Circle

Ingredients

125g butter, chopped
2 red onions, finely chopped
2 tsp ground cumin
1/2 cup currants
5 cups sourdough bread crumbs
1/2 cup toasted pine nuts
3 large lemons, zest finely grated
1/2 cup flat leaf parsley
Salt and pepper

Method
  • Preheat oven to 180 degrees
  • grease a 5x9x18cm loaf tin
  • melt butter, add onions cooking until soft
  • add the cumin and currants and cook a further 2 minutes
  • transfer to a large bowl and add the breadcrumbs, pine nuts, zest and parsley
  • season to taste and mix until well combined
  • press in the prepared pan and bake for 30 mins