Pumpkin pie with feta and walnuts
by peejeej on December 14th, 2011
My first real attempt cooking pumpkin and the result was absolutely fabulous. I can’t wait to make this again.
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Posts Tagged ‘feta’
Roasted chicken with bulgur salad
by peejeej on September 21st, 2009
- Roasted chicken:
- one small chicken
- 1/2 tbs thyme
- Salt/pepper
- 1 lemon
- 1/2 tbs garlic powder
- 2 small onions
- Olive oil
- Bulgur salad:
- Bulgur
- 1 small pepper
- Juice of 1/2 lemon
- Feta
- Olives
- Eggplant
- Parsley
- Semi sundried tomatoes
- Marinated artichokes
This chicken dish is one of the easiest and my most favourite chicken dish. I halved the chicken on the back and flattened it. To reduce cooking time and for flavour penetration I slashed the meaty parts of the chicken. Season the chicken with pepper, salt, garlic powder and thyme to taste (I ran out of fresh garlic forgive me). Then drizzle with lemon, cut what’s left of the lemon into pieces and lay on the chicken for extra lemon flavour. Leave this to marinate for as long as you got. I usually let it marinate for a couple of hours.
Skin the onions and cut into quarters. Put this on the bottom of your roasting tray. Place the chicken onto the onion, drizzle with olive oil and let it roast at about 190/200C. I have a gasoven so it takes a bit more time for the chicken to brown, I had it in the oven for about 2 hours while the chicken was still nice and moist. I could probably have upped the temperature and have it ready in maybe 1.5 hour.
Don’t cook the chicken in the marinade because the juices that come off the chicken will be way too sour.
My bf made the bulgur salad. Prepare the bulgur: usually pouring 1 cup bulgur wheat to 1.5 cup of boiling water (heat off). Cover for 15min. While the bulgur is getting ready, pan fry slices of eggplant, cut up the pepper into not too small bitesize pieces and chop the parsley.
Then comes the hard part. Mix the bulgur with feta, pepper, olives, eggplant, parsley, semi sundried tomatoes, artichoke and sprinkle with lemon juice to taste.
We had this yesterday and after I finished my plate I dipped some bread into the chicken juices. *drool* Don’t forget to do this or you’ll miss one of the best parts. To give some extra flavour to your bulgur you can also replace the water with some chicken stock.
Saturday dinner
by peejeej on August 16th, 2009
As stated in my previous post we went over to a friend for dinner in the Hague. I helped him cook while Stefan the bf played on the Xbox. We made a version of Gemista, Greek stuffed tomatoes. For the filling we used ground beef/pork, onion, cumin, feta, parsley, garlic and oregano. For desert we brought Koekela carrot cake.
After playing some Soul Calibur and Street Fighter on the Xbox we went for the beach.
Last Friday and Sunday dishes
by peejeej on August 10th, 2009
The photo’s I made of my latest cooking experiments didn’t turn out very well unfortunately, but I still want to share them.
Last friday I made veggi puffs. I pre-baked ready-made puff pastry for 15 minutes. I let this cool and pan fried slices of aubergine/eggplant and slightly colored strips of peppers in a pan. To complete the veggi puff, I turned around the puff pastry and spread on a thin layer of onion/tomato relish as a base. This I topped with semi dried tomatoes, marinated artichoke, strips of red pepper, the slices of eggplant and torn cured ham.
Back into the oven for about 10 minutes and finish with mozzarella and arugula.
Sunday morning I used left over raw puff pastry to make spinach and feta rolls. Stir fry a bit of wild spinach with some garlic powder and a little dash of water. In a bowl, mash feta cheese together with some oregano, salt and pepper. Take long strip of puff pastry, top with feta and spinach (make sure the spinach isn’t too wet) and roll. Bake in the oven for about 20-25 minutes.
This was so surprisingly good! The oregano really brought out the feta. It’s a shame I didn’t have more puff pastry.
Sunday was super lazy dinner. Stir fried wild spinach with garlic, soy sauce and oyster sauce with rice and ready made char siu. We got the char siu from a shop in Rotterdam where they roast the pork themselves and you can buy it fresh out of the oven. They also have crisply roasted pork belly *drool*, roasted duck, roasted chicken, ready made sweet and sour pork, so much goodness!
