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Southern Style Corn Bread

Southern Style Corn Bread

  I posted this photograph on Instagram the other day and my sister-in-law asked me for the recipe so here it is… Southern corn bread is usually made with white cornmeal, buttermilk, eggs, baking powder and soda, salt, sugar and bacon fat. I use a […]

Vietnamese Menu – Personal Chef

Vietnamese Menu – Personal Chef

Last night I was the Personal Chef for a birthday party at a client’s home.  The request was for a small, intimate dinner party with a Vietnamese themed menu. The client had recently visited Vietnam and Cambodia and requested a menu that reflected the food they […]

Easter Treats

Easter Treats

Holiday Treats A nice part about Holidays is that there are special foods and holiday treats that are only eaten at that time of the year.  That is not to say of course that you can’t make these holiday treats whenever you like! Not one […]

The Joys of Melbourne.

The Joys of Melbourne.

I recently went to Melbourne for a long weekend with my wife and a couple of friends. It was filled with great food, nice wine, good coffee, fabulous company and a great concert. This is my view of the best Melbourne restaurants to visit, and […]

Raw Fish

Raw Fish

Raw fish, oka, ceviche, is a delicious dish from the Pacific. I was inspired to share by best raw fish recipe after eating delicious raw fish at the Rotorua Summer Seafood Festival last month. It was a fabulous event with outstanding food and entertainment on […]

Châ Giò, Deep Fried Spring Rolls

Châ Giò, Deep Fried Spring Rolls

What you will need: 200g minced pork or chicken 1 medium grated onion 1 grated carrot 50g rice vermicelli softened in boiling water for 1 minute and cut into 4-5 cm piece lengths Optional; grated taro, about 100g Juice of half a lemon or lime […]

Tim Ho Wan, Michelin Starred Dim Sum

Tim Ho Wan, Michelin Starred Dim Sum

My wife and I travel to South East Asia at least once a year, we just love it so much. Hong Kong is our usual hub that we fly in and out of. Most flights from here are reasonably cheap and frequent. It’s only an […]

Crêpe au Breton or Galettes

Crêpe au Breton or Galettes

Want to make the best Breton Crepes? Breton Crepes are a great fall back recipe to have, they can be made sweet or savoury. Here is my best Breton Crepe recipe for you to try…. In July, my wife and I were fortunate enough to […]

Break….

Break….

We have been on a bit of a break.  Having just returned from a month in London and France we are full of good food and wine, perhaps a few extra kilos, loads of pics and best of all – some amazing memories.  Over the […]

Vietnamese Beef Salad

Vietnamese Beef Salad

I love Vietnamese food, my wife and  I have travelled to Vietnam often and every time we go, we discover something new and delicious. This is my take on a simple yet delectable dish. Beef is very expensive in Vietnam so a similar cut of […]


Highlights

Spanakopita

Spanakopita

Spinach Pie

I recently taught this at my Greek class.  We made small pies as they don’t take as long to make.  This recipe works just as well for one big pie – layer your dish with filo, fill it and then cover with several more layers (butter/olive oil in between).  The pics are from one I made at home with the same recipe.  Enjoy.

Spanakopitiaki or Small Spinach Pies

14-16 small pies:

 

1-2 Tblspn olive oil for brushing the filo

½ finely diced onion

1 bunch spinach, washed and leaves removed from the stem and finely sliced.

1 cup crumbled feta

½ cup cottage cheese

1 egg

1 Tblspn dill

½ cup cooked long grain white rice (optional)

Salt and pepper to taste

8+ sheets filo pastry

 

Method:

  • Wash and prepare spinach and finely slice. Place in a bowl.
  • Add onion, feta, cottage cheese, salt and pepper, dill, and rice (if using)
  • Add egg and mix together well
  • At this stage you should have a nice spoonable mixture to place on your filo pastry.
  • Take a sheet of filo and slice it in half length ways
  • Brush one half of the sheets with olive oil and then lay the other half on top
  • Take a spoonful of your spinach mixture and place it at the bottom left corner of your filo strip. Fold the left corner over the mixture.Then take the right corner and fold upwards. Repeat until you have folded into a neat triangle. Brush with olive oil and set on a baking paper lined tray.
  • Repeat with leaves of filo until all of your mixture is used up

 

Bakel at 180°C for 12-15 minutes until golden brown. Serve with a greek salad and tzatziki.

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