Spinach and Feta Pie

I’ve probably left this a little late in the day (although this is does make a quick and easy meal), but as today is World Vegetarian Day, it seems worth a post…Anyway, even if you don’t try it today, it’s worth a go another time.

This very simple pie is loosely based on Greek Spanakopita – it is another great example of how filo pastry can be used to make a dramatic looking dish with a minimum of effort. It can be served hot, warm or cold and is great as part of a summer picnic.

For 4-6 servings:

1 tablespoon olive oil

1 medium onion

¼ cup pine nuts

500g frozen spinach, thawed and drained

200g feta cheese, crumbled

1/4 teaspoon each dried basil, thyme and grated nutmeg

1/2-1 teaspoon salt

black pepper to taste

2 eggs

10 sheets filo pastry

about 2 tablespoons melted butter or olive oil

Heat the oil in a medium-sized pan, add the onion and cook until softened. Stir in the pine nuts and continue to cook until these are golden brown.

While the onion cooks squeeze as much liquid as you can from be thawed spinach. Place the spinach in a large bowl and add the crumbled cheese, then the seasonings and the onion-pine nut mixture (The quantity of salt required will depend on the saltiness of the feta – vary it to taste.). Add the eggs and stir until well mixed.

Preheat the oven to 200°C, and non-stick spray or oil a shallow casserole dish (about 20x25cm). Lay two sheets of filo out on the bench, and brush the top sheet lightly with melted butter or olive oil. Lay these sheets lengthways down the prepared dish, gently pressing them into the bottom, leave the over-hanging edges. Prepare another two sheets and lay these into the dish at right angles to the first sheets. Repeat this process so that there are eight sheets of filo in the dish.

Gently spread the spinach filling mix over the pastry in the bottom of the dish. Cover the spinach mixture with another two sheets of filo, folded to make them fit. Fold in the over-hanging edges of the bottom sheets, and lightly brush the surface with oil or melted butter.

Bake at 200°C for 20-25 minutes until golden brown and firm when pressed in the centre. Serve hot, warm or even cold.

Photography: Lindsay Keats

Alison’s Chocolate Crunchies (Afghan Biscuits)

If you were raised in New Zealand, odds are you are well acquainted with the Afghan Biscuit. I was wondering about the origins of the name recently so did a little research and made a couple of interesting findings. First, the idea of a chocolate biscuit containing cornflakes is actually something pretty unique to New Zealand, who knew? Secondly, the origin of the name is even more obscure – some suggest it may be because shape of the biscuits resembles the craggy mountains of Afghanistan (why Afghanistan, not the Southern Alps?), while others think it there may have been some resemblance to an Afghan turban…

Anyway, while I’m not really any the wiser on the origins, I am certain they’re delicious! This is my mother’s simplified method (there’s no creaming of the butter and sugar). If you’re really in a rush they can be enjoyed ‘as is’ but they’re really at their best iced and topped with a piece of walnut.

For 30-40 biscuits:
125g butter
1 cup sugar
1 tsp vanilla essence
1 large egg
1 1/4 cup (180g) self-raising flour
1/4 cup (25g) cocoa
1 1/2 cups (cornflakes

1/2 cup (75g) chocolate chips
2 Tbsp sour cream
30-40 walnut pieces or halves

Heat oven to 170°C (160°C fanbake), with the rack just below the middle. Line a two baking trays with baking paper or a Teflon liners.

In a pot big enough to hold the whole mixture, melt the butter until it is barely liquid, then remove from the heat. Add the sugar, vanilla and egg, and mix well with a fork. Measure the flour, cocoa and cornflakes on top of this and stir until evenly mixed.

Using two teaspoons, arrange 30-40 quite compact heaps of mixture on the prepared baking trays, leaving room for spreading. We like slightly mounded biscuits, but if you want larger, flatter biscuits flatten the unbaked biscuits gently using several fingers or the pad of your thumb.

Bake for 8-12 minutes until biscuits look evenly cooked but have not darkened round the edges. While biscuits are warm, lift them onto a cooling rack.

When biscuits have cooled, stir together the chocolate chips and sour cream, then heat gently until the chocolate has just melted (we microwave the mixture for about 30 seconds on High, stirring after about 15 seconds). Spoon about a teaspoon of the icing onto each biscuit and top each with a walnut piece or halves before the icing sets.

Leave in a cool place for icing to set, then store in an airtight container.

Photography: Simon Holst

Falafel

Over the years I’ve experimented with a number of different falafel recipes. I have used soaked (dried) chickpeas and even ground dried chickpeas but have always thought it quicker and easier to use canned chickpeas. In my inititial attempts I had trouble keeping the falafel together as they fried, but now I’ve cracked it: the answer was as simple as adding a little flour!

For 2–3 servings:
400g can chickpeas, drained
1/2 small red onion, roughly chopped
1 clove garlic, peeled
2–3 Tbsp chopped parsley
1/4 cup flour
1 tsp cumin
1 tsp coriander
1 tsp paprika
1/2 tsp salt
2 Tbsp water
extra flour to shape
oil to fry

Yoghurt Sauce:
1/2 cup plain unsweetened yoghurt
juice 1 lemon
1 clove garlic, chopped
1/2 tsp each paprika and salt

To serve:
pita bread
shredded lettuce, grated carrot, diced tomato

Put the chickpeas, onion, garlic and parsley in a food processor and process until everything is evenly chopped and the chickpeas resemble coarse crumbs.
Add the flour, spices and salt then process again to mix. Measure in the water and process until evenly combined.

Using wet hands to prevent sticking, shape the mixture into 8–9 patties 4–5cm across and about 1.5cm thick. Dust the patties with a little extra flour.

Heat about 5mm of oil in a non-stick frying pan. Fry the patties in batches for 3–4 minutes per side until they are golden brown. Drain the cooked patties on paper towels.

To make the Yogurt Sauce, combine all the ingredients in a small bowl, then mix to combine.

To serve, warm the pita breads either in the oven or microwave. Split the bread to form a pocket, then fill with shredded lettuce, grated carrot and add 2–3 of the falafel patties. Finish with a little of the Yoghurt Sauce (or the sauce of your choice) and serve.

Photography: Lindsay Keats Photography

Alison’s Easy Pavlova

We did a small survey a few years ago, trying to establish what New Zealand’s favourite recipes were. It probably shouldn’t have been too much of a surprise, but the Pavlova was the favourite dessert by some margin!

Everybody’s grandmother probably had her own secret recipe, but here’s our favourite version – it’s a simplified version where everything goes into the mixer at once, but still works very well. (This isn’t an enormous mixture, but you can double it if you want – see the variations at the end of the recipe.)

For 1 20-25cm pavlova:
1 cup caster sugar
2 tsp cornflour
1/4 tsp salt
1 tsp wine vinegar
1/2 tsp vanilla
1/2 cup (3-4) egg whites

Using standard, level cups and spoons for everything, measure the caster sugar, cornflour and salt into a clean, dry bowl. (Any traces of fat in the bowl or on the beater will stop eggs beating up.) Stir together.

Add the vinegar and vanilla, then measure and add the egg whites, taking care to get absolutely no yolk in the mixture. Beat with an electric mixer at high speed for about 15 minutes, until a thick, non-gritty meringue forms. When you lift out the mixer blades, the peaks should stand up stiffly, or just bend over at their tips.

Cover a baking sheet with baking paper, then pile the mixture onto this into a round shape about 25cm across.

Bake in a preheated oven at 100°C for 60 minutes, then turn off oven and leave for 30 minutes longer. Take out of oven after this time.

Leave unwrapped, in a cool place, up to 2 days. To serve, top with whipped cream. Decorate traditionally with strawberries, kiwifruit or passionfruit or use other fruit. Drizzle chocolate topping over strawberries if desired.

Variations: For a larger, taller pav (like the photo) use double quantities for a large pav. Pile on baking paper or bake in a paper-lined round 20 or 23cm tin. Bake for 1 1/4 hours and leave in oven for 15 minutes longer.

NOTE: Because ovens vary, cooking times may need slight changes. Pavlovas with space below the crust and compacted middles have been cooked too long. If centres are not completely set, cook a little longer next time. Fan bake for the first 10 minutes if you have this option. If fan baking for whole time, lower temperature by about 10°C.

Photography: Lindsay Keats Photography

Peach Cobbler

Want to try a really simple but delicious dessert? They don’t get much easier than this! It's one of the recipes from my upcoming book, Everyday Easy One Dish Recipes.

Simply make a simple dough, pour the peaches over the top, then bake. Yum!

For 6 servings:
1 cup self-raising flour
1 cup sugar
1 cup milk
1 tsp cinnamon
1 tsp vanilla essence, optional
2 x 400g (or 1 x 800g) can sliced peaches in syrup

Preheat the oven to 180°C.

Spray a 20 x 20cm (about 5-7cm deep) casserole or baking dish with non-stick spray.

Measure the first four (or five if using the vanilla) ingredients into the baking dish and stir to combine.

Scatter the peach slices over the batter (they will mostly sink to the bottom during cooking), then pour the syrup over the top.

Place in the middle of the oven and bake for 40 minutes until golden brown and the middle springs back when pressed.

Dust with icing sugar and serve hot or warm with cream or ice cream.

Photography: Lindsay Keats Photography

Chicken Pot Pies

Transforming any casserole (or even combination of leftovers) into pot pies is a great way to ‘dress it up’ and make them seem far more impressive for very little extra work! Here I’ve used a quick and easy chicken mixture, but you could use almost any favourite casserole for the filling.

To make life your life really easy, it’s worth keeping a package or pre-rolled flaky pastry sheets on hand in the freezer – they can be whipped out and used like this at very short notice. It is however difficult to give an exact quantity required. This depends on the shape and size of the containers you use and how many ‘lids’ you can get from one pastry sheet. (This recipe makes enough filling for four 350ml bowls which are about 11cm across.)

For 4 servings: 

2 Tbsp olive or canola oil

2 medium (350g trimmed total) leeks, sliced
2–3 cloves garlic, crushed, peeled and chopped

250–300g button mushrooms, halved or quartered

400g boneless skinless chicken breasts or thighs, cubed

1 Tbsp chopped fresh thyme (or 1 tsp dried)

1/2 cup dry white wine

1/2 cup cream

1/2 - 1 tsp salt

black pepper to taste

2–4 sheets pre-rolled flaky pastry, thawed

1 egg plus 1 Tbsp water, lightly beaten

Heat the oil in a large non-stick pan. Add the leeks and garlic and cook, stirring frequently, until the leeks are soft (about 5 minutes). Stir in the mushrooms and continue to cook until theses have just softened, then add the chicken and stir-fry until the chicken has lost its pink colour.

Add the thyme, wine and cream and simmer for 10–12 minutes or until the chicken is cooked through. Season to taste with salt and pepper.

Preheat the oven to 200˚C. Place the pastry sheets on a dry lightly floured bench and cut four rounds, slightly larger (about 1cm) than the tops of your selected bowls/ramekins. Cut the trimmings into strips about 1.5cm wide.

Divide the filling between the four containers, filling each to about 1cm below the rim. Brush the rims lightly with water, then make a ring of the pastry strips around the top of each dish, pressing them down gently. Lightly brush the pastry-covered rims with water then top with the pasty rounds to make a lid. Gently press the around the edges, fluting them and decorating the tops with pastry trimmings if desired.

Using the point of a sharp knife, carefully poke a vent in the centre of each pie, then brush the tops lightly with the beaten egg mixture. Place pies in the oven and bake at 200˚C for 15–20 minutes or until the tops are golden brown. Serve alone or accompany with a salad or lightly cooked vegetables and a slice or two of French bread

Note: The filling mixture can be prepared in advance.

Photography: Lindsay Keats

Sausage Cassoulet

This may not be particularly authentic, but it is delicious none-the-less…

It’s another great ‘set it and forget it’ slow cooker recipe. Just put everything in your slow cooker in the morning, then by dinner time it’s ready to go!

You can of course also cook it ‘conventionally’, just follow the instructions at the end of the recipe.

For 4 servings:

about 150g chorizo sausages, sliced

1 medium onion, quartered and sliced

400g can whole or diced tomatoes in juice

2 x 400g can cannelini beans, rinsed and drained

2 Tbsp tomato paste

½ tsp dried sage

½ tsp dried marjoram

500g pork sausages

1/2 - 1 tsp salt

pepper to taste

Non-stick spray the slow cooker bowl, then tip in the tomatoes. Add the sliced chorizo and onion, then add the tomatoes and juice (break up the whole tomatoes, if using), then add the beans, tomato paste and herbs. Stir gently to mix evenly.

Prick each pork sausage with a fork in several places, then nestle them in to the bean mixture.

Set the cooker to LOW, cover with the lid and cook for 8-9 hours. Shortly before serving, lift the sausages from the beans and cut them into 1-2cm thick slices. Stir the sliced sausages back into the bowl, and season to taste with salt and pepper (start with the smaller measure of salt, as the amount required will depend on the sausages used).

Serve in bowls chunks of crusty French bread and a salad on the side.

To cook conventionally: Heat half the oil in a large (flameproof) casserole dish or pot pan over a medium heat. Add the sausages and cook until golden brown on all sides and firm when pressed in the middle (usually 12-15 minutes). Remove and aside until cool enough to handle.

Add the remaining oil to the casserole or pot, add the sliced chorizo and onion and cook, stirring occasionally until the onions are soft. Stir in the tomatoes and juice, drained beans and the herbs. Bring the mixture to the boil then reduce the heat to a gentle simmer.

When the sausages have cooled, cut them into 1cm slices. Stir the sliced sausages into the tomato mixture. Season to taste with salt and pepper then simmer gently, uncovered, for about 5 minutes adding the extra liquid if the mixture looks dry.

Photography: Lindsay Keats