Savoury treats

Brought these beauties in for my colleagues today – Feta, Spinach & Pine Nut Parcels. Recipe below 👇🏻

4 sheets filo pastry
2 tbsp butter, melted
75g feta, crumbled
150g baby spinach
1 tbsp olive oil
1/2 red onion, finely chopped
2 garlic cloves, crushed
Grated zest of 1 lemon
1/2 red chilli, de-seeded & finely chopped
25g parmesan, grated
1/2 tsp paprika
1 tsp dried oregano
1/2 tsp ground cinnamon
1 tbsp fresh parsley
25g toasted pine nuts

  1. Preheat oven to 180C and grease a large baking tray with butter.
  2. Heat olive oil in a frying pan and gently fry the onion, garlic and chilli until really soft.
  3. Add the paprika, oregano and cinnamon and cook out for a couple of minutes, then add the spinach and cook until wilted.
  4. Strain over a sieve to get rid of any excess moisture. Set aside to cool.
  5. In a large bowl, mix the lemon zest with the pine nuts, parsley, parmesan and feta. Tip in the spinach and onion mixture and combine everything thoroughly.
  6. One at a time, take a sheet of filo pastry and cut into two long strips. Keep the rest of the filo covered to avoid it drying out.
  7. Brush each with melted butter. Put 1 tbsp of filling at one end then fold over to form a neat parcel, tucking in the edges. Brush with more butter to seal everything in.
  8. Repeat with all of the filo until you have used all of the filling. Place the parcels on the baking tray and cook in the oven for around 20 minutes until golden and crisp. They will be a little soft due to the moist filling but will firm up once cooled. Cut each parcel in half to serve. Enjoy warm or at room temperature.

Carrot Cake – arguably one of the best cakes ever?!

Tonight I baked a Carrot & Orange Cake containing mixed spices and sultanas, then cut it into squares (ready to take into work tomorrow!) and topped them with a Cream Cheese Frosting & Flaked Almonds. In my opinion this is one of the best cake flavour combinations there is! 🥕🍊

Pastry school

Had the best day at Cheshire Cookery School with chef Alex who taught us how to make excellent pastry and then turn it into pies and puddings!

Fruits of today’s labour: a Chicken and Tarragon Pie (which is a proper pie with a base and everything), Spiced Beef Empanadas and a Chimchurri Sauce, and a Steamed Lemon Pudding (that is actually baked!)

Pastry has never been something I’ve been too confident at making but I now feel very well equipped to give it a go more often!

Chicken & Tarragon Pie
Spiced Beef Empanadas & Chimchurri Sauce
Baked Steamed Lemon Pudding
Leftover pastry = Apple, BlackBerry & Custard Pie

Office treats

A month or so ago I began a weekly routine of bringing baked treats into work every Monday but I have ‘slacked’ in recent weeks… Tonight I’ve baked an apple cake with cinnamon and ground almonds, topped with a little demerara sugar, more cinnamon and some flaked almonds. Hopefully this helps brighten my colleagues’ Wednesday tomorrow! Now to settle down in front of the tv in time for GBBO

Roasting – the best cooking method!

I’m a bit obsessed with roasting everything I can at the moment! I think it’s just the best way to get maximum flavour into each ingredient 👌🏼

Tonight’s dinner is an all in one roasted traybake of sausages, butternut squash, kale, red onion and peas, seasoned with salt, pepper, oregano and parsley and topped with a harissa & garlic yoghurt dressing.