10 lasagna plates
500g fresh spinach
100g feta cheese
400ml tomato sauce
1 small red onion
2 cloves of garlic
10 leaves fresh basil
Salt and black pepper to taste
1. Cut onion, garlic and chili very finely; clean the spinach under running water and remove the stalks. Heat up a pan with a piece of butter and roast garlic, chili and onion for 1 minute before adding the spinach. Sauté for 2 minutes; then season to taste with salt and pepper and put aside.
2. Use an oven dish that fits 2 lasagna plates next to each other. The ground layer is tomato sauce, use enough to cover the whole bottom. Then put 1 layer pasta plates on top. Use spinach and 3 tablespoon tomato sauce for the next layer, sprinkle with feta cheese. Continue until you reach the last layer, pasta covered with tomato sauce; then sprinkle with mozzarella until fully covered.
3. Bake lasagna in the oven for 25-30 minutes (180°) until the cheese is lightly browned. Remove from the oven and let it stand for 5-10 minutes before serving. Enjoy!
1 large zucchini 8 mushrooms 3 corncobs 1 large sweet potatoe 1 large potatoe 1 onion 2 cloves of garlic 2 spring onions 100g feta cheese 50g mozzarella or gouda 3 tablespoon olive oi
Salt and black pepper to taste
1. Clean potato and sweet potato under running water; bring a pot of salted water to a boil and precook them for about 10-15 minutes until they begin to turn soft. In the last five minutes add the corncobs (cut in half).
2. Meanwhile prepare the other veggies. Clean the mushrooms and remove the stems. Use a teaspoon to remove the soft inner part if the zucchini (cut in half). Also carve a space in the precooked potatoes. Use the removed part for the filling.
3. For the filling remove the corn from one of the corncobs with a knife and put aside. Chop onion, spring onion, garlic and 4 of the mushrooms finely. Heat up a pan with one tablespoon olive oil and add the veggies. Roast for about 2-3 minutes. Turn off the heat and crumble feta into the veggie mix. Season to taste with salt and pepper.
4. Fill the mixture in the prepared veggies and give them in a greased oven dish. Top everything with a few slices mozzarella or Gouda. Bake for about 25 minutes; let it cool down 5minutes before serving. Enjoy!
250g penne ¼ pumpkin 1 small broccoli 1 onion 2 cloves of garlic 1 red chili 100g snow peas 50g feta cheese 4 tablespoon full fat yoghurt Freshly ground black pepper and salt to taste
1. Cut pumpkin in cubes (1cm) and cut off the broccoli roses; put aside in a bowl. Chop onion, chili and garlic and also put aside. Cut off the ends of the snow peas.
2. Bring a pot of water to a boil and cook pasta until aldente (around 10 minutes). Meanwhile heat up a pan with olive oil and add onion, garlic and chili. Roast for 1 minute before adding broccoli and pumpkin. Roast 2 minutes while stirring and add snow peas. Roast for another minute and add ½ cup pasta water. Let it simmer until the pasta is done. Season to taste with salt and pepper.
3. When the pasta is done drain the water and give it back in the pot. Mix very well with yoghurt and crumbled feta, before adding the veggies. Arrange on plates and enjoy!
10 mushrooms (medium size) 1 small zucchini 1 small onion 2 cloves of garlic 3 tablespoon cream cheese (or cottage cheese) 1 small branch of rosemary 2 slices cooked ham 25g feta cheese
Salt and freshly ground black pepper to taste
1. Chop onion, garlic, chili and rosemary and put aside. Cut zucchini and ham very finely (very small cubes) and put aside. Clean mushrooms with a paper towel and remove the stalks.
2. Heat up a pan with olive oil and add onion, garlic, chili and rosemary. Roast for 1-2 minutes before adding zucchini and ham, then roast for another 2 minutes. Turn off the heat and mix with cream cheese and crumbled feta cheese and season to taste with salt and black pepper.
3. Add filling I the mushrooms and bake in the oven for 25 minutes (180°). Arrange on plates (I like them most with mashed potatoes, green salad or potato salad) and enjoy!
1/4 pumpkin (Hokkaido or butternut squash) 4 tortillas 1 large onion 2 cloves of garlic 1 chili 50g black olives 100g feta cheese
Salt and pepper to taste
1. Cut pumpkin and onion in thin slices and put aside (separate); chop chili and garlic finely and put them aside. Heat up a pan with olive oil and add the pumpkin slices, then roast 2 minutes on every side until softened and a little browned in the last minute add a little bit garlic. Season with salt and pepper, remove from the pan and put aside.
2. Use the same pan and add onion slices, chili and garlic. Roast for 2-3 minutes and remove them from the pan. Clean the pan with a paper towel, you need it for the tortillas.
3. Put the pan on low heat and add one tortilla. Put pumpkin slices, onion mix, a few olives and crumbled feta on one half, then fold the other half on top and press together with a flat cooking spoon. Turn on the other side after 1-2 minutes, when the pan-side is already a little bit brown.
4. Cut in the middle (so you have a quarter) and arrange on a plate. I served them with a simple green salad with yoghurt dressing. Enjoy!
500g spaghetti 200g zucchini (I used baby zucchini) 200g mushrooms 150g feta cheese 2 tablespoon fresh rosemary 1 bunch of basil (20 leaves) 1 chili 2 cloves of garlic 1 onion 2 tablespoon olive oil
Salt and grouns black pepper to taste
1. Slice zucchini and mushrooms finely and put aside on separate plates (you roast the zucchini first). Chop rosemary, garlic, chili and onion finely; bring a pot of salted water to a boil and cook spaghetti until aldente.
2. Meanwhile heat up a pan with olive oil and add chopped garlic, onion, chili and rosemary. Roast for 1 minute before adding zucchini slices. Roast for 2-3 minutes while stirring, then add mushrooms and roast for 1 minute and turn out the heat.
3. Crumble feta cheese and slice spring onions and basil very finely and add them to the sauce (save a little bit for the decoration); season to taste with salt and ground black pepper. When the spaghettis are done drain pasta and mix it with the vegetable mix in the pan. Arrange on plates and garnish with feta, basil and spring onion rings. Enjoy!
150g green peas (frozen or fresh) 100g feta cheese 1 cucumber 2 pak choi ( chinese cabbage) 5 fresh mint leaves 3 tablespoon red wine vinegar 1 tablespoon full fat plain yogurt 1 tablepoon grainy mustard 1 tablespoon olive oil 1 teaspoon honey Salt and freshly ground pepper to taste
1. Blanch green peas in salted water for 3 minutes, then hold them under very cold running water until they are cooled down and put them aside in a salad bowl.
2. Cut cucumber and feta in small cubes and slice pak choi finely (stop slicing 2 cm before the upper end; it’s a little bit bitter). Add everything to the peas in the salad bowl.
3. For the dressing chop mint leaves very finely; mix mustard, vinegar, honey and yogurt very well (I use an old jam glass for mixing dressings, just shake for 30 seconds). Add olive oil and mint leaves, and season with salt and pepper, shake again for 10-20 seconds until the dressing in creamy.
Mix dressing and salad very well, arrange on plates and enjoy!