Chicken and Mushroom Pie
This is our favourite chicken and mushroom pie recipe. The comforting classic is perfect for weeknights or weekends. The chicken thigh stays succulent, while the gravy has a lovely velvety viscosity.
Tag: Year-Round
Open Tuna Bagel
If you are looking for a quick lunch fix, this tasty open tuna bagel will help to run down your pantry stocks. Tuna, horseradish and dill are always a perfect match. Enjoy on a fresh sesame seed bagel.
Caramelised Onion, Fennel and Ricotta Pies
Caramelised onion, fennel and ricotta pies
May 30, 2020
: 4
: 40 min
: 20 min
: Easy
When we were staying at the Zillers Hotel in Athens, we discovered an old-world café on the corner of the square. The walls were covered in wallpaper with green ferns. Each time we visited we ordered the Cretan ricotta and onion phyllo pies. This is our attempt at re-creating that magic.
Ingredients
- 70g butter
- 8 shallots, finely sliced
- 1 large fennel bulb, cored and diced
- 10 sprigs of fresh marjoram (tied together) (or fresh rosemary)
- 10 sprigs of fresh thyme (tied together)
- 2 bay leaves
- Nutmeg
- 30g Parmigiano Reggiano, grated
- 80g ricotta
- 2 packets puff pastry (we used Jus-Rol)
- 30ml milk or 1 beaten egg (to glaze)
- Extra marjoram leaves (to decorate)
Directions
- Step 1 Heat a heavy-bottomed pan on medium-high heat and add the butter.
- Step 2 Once sizzling reduce to medium-low and add the shallots, fennel, the bundles of thyme and marjoram, and the bay leaves. Season and cook for 30-40 minutes or until soft, caramelised and jammy.
- Step 3 Set aside to cool and remove bay leaves and herb bundles.
- Step 4 Preheat the oven to 200 degrees Celsius (fan force) and line a baking sheet with baking paper.
- Step 5 Transfer the onion mixture to a medium bowl and add the ricotta, Parmigiano Reggiano and grate over some nutmeg. Gently mix to combine, taking care not to break up the ricotta too much.
- Step 6 Unroll the puff pastry and use a medium-sized plate to cut out two large discs from each sheet.
- Step 7 Spoon ¼ of the filling over half the disc, then carefully lift the other side over the filling to seal. You can use the back of a fork to crimp the edges. Place on the baking sheet. Glaze with milk or egg. Use a fork to poke some holes in the middle of the pie and decorate with 2-3 marjoram leaves.
- Step 8 Repeat with the remaining filling and discs.
- Step 9 Bake for 20 minutes, or until the pastry is golden and fully puffed. You can serve warm or cold.
Variations:
- This recipe also works as a canapé, just halve the size of the discs (about 9 cm diameter) and follow the same assembly method.
While you are waiting for the pies to cook, think about three micro ways you can bring more joy into your home. For example, putting away items related to work, bringing in some flowers from the garden, or displaying some fresh fruit. Changing the space with the seasons is a powerful way to lift your mood. Pastel colours, like muted blues, yellows and eggshell white invite Spring and renewal.
Greek Chicken and Lentil Casserole
Inspired by cupboard ingredients, this no-fuss chicken casserole will feed the whole family. Succulent chicken legs, classic Mediterranean spices and Puy lentils merge into a warming, comforting stew.
Lemon Cream Cheese Icing
This versatile recipe is a family favourite – use it to ice everything from vanilla cupcakes to denser cakes like hummingbird or carrot cake.
Refreshing Passionfruit Ice Cream
Refreshing passionfruit ice cream
May 3, 2020
: 8
: 20 min
: More involved
Tangy and tropical passionfruit is such a joyous fruit – especially when paired with vanilla. Enjoy this creamy ice cream on a balmy summer's day with crushed meringue.
Ingredients
- 300ml organic whole milk
- 150ml double cream
- 1 teaspoon high-quality vanilla paste
- 4 egg yolks (organic)
- 100g golden caster sugar
- 3 passion fruits, pulp
Directions
- Step 1 Add the milk, cream and vanilla paste into a medium-sized saucepan over medium-low heat. Bring to a gentle simmer and set aside.
- Step 2 Put the egg yolks and sugar in a bowl and whisk together until the egg mixture is pale and thick.
- Step 3 When the egg mixture reaches this stage slowly start to add the hot milk mixture while whisking continuously. (You don’t want to add the milk mixture all at once otherwise the egg mixture will curdle).
- Step 4 Once the milk mixture is completely incorporated, return to the saucepan and simmer over low heat, stirring continuously until it thickens. It will be ready when the temperature reaches 80 degrees Celcius or coats the back of your spoon.
- Step 5 Pour the mixture into a bowl and place it in a large bowl half-filled with iced water. Stir in the passion fruit pulp. Keep stirring in a gentle figure-eight motion to cool down the mixture and arrest the cooking process. Then discard the ice bath and chill the mixture in the fridge for 4-6 hours (or overnight).
- Step 6 Once the mixture is chilled, start your ice cream maker and pour the mixture through the opening. Churn for 20-30 minutes until you reached the desired consistency. (Do not over churn or the ice cream will become buttery).
- Step 7 Serve immediately and store the rest in a freezer-proof container for up to 1 week. The recipe yields about 1 litre of ice cream.
“Difficulties are meant to rouse, not discourage. The human spirit is to grow strong by conflict.” William E. Channing
We are more durable and resilient than we think. In this article, Dr Tomas Chamorro-Premuzic shares eight proven ways to access our inner strength during challenging times.
Blood Orange and Fennel Salad
Celebrating blood orange and fennel, this fresh side salad pairs well with pork or pasta dishes. It also makes a beautiful starter with pan-seared scallops.
Apple and Berry Bircher Muesli
This overnight recipe is great for getting a head start on the week. It will last in the fridge for a couple of days and can easily be scaled up or down depending on how many mouths you are feeding.
Traditional Greek Spinach Pie
Traditional Greek spinach pie
April 19, 2020
: 6-8
: 15 min
: 50 min
: Easy
Greek spinach pie (Spanakopita) is a family favourite, blending a refreshing combination of herbs – dill, mint, parsley – with salty fetta and delicate ricotta, this recipe is perfect all year round. Serve with chilli jam or chutney.
Ingredients
- 260g baby spinach, washed
- 25g dill, fronds only, finely chopped
- 25g parsley, leaves only, finely chopped
- 20g mint, leaves only, finely chopped
- 2 shallots, finely chopped
- 2 leeks, finely chopped
- 40g Kefalotyri cheese (or other hard cheese, like pecorino), 1 cm dice
- 55g Greek fetta (we used 12-month aged fetta)
- 250g ricotta di bufala
- 1 teaspoon Greek oregano
- ½ teaspoon cinnamon
- ½ teaspoon white pepper
- Nutmeg, freshly grated
- 3 eggs, lightly beaten (reserving 1 tablespoon)
- 2 tablespoons high-quality extra virgin olive oil
- 6 sheets phyllo pastry (we used Jus Rol)
- ¼ cup rapeseed oil
- 1 teaspoon zaatar mix
Directions
- Step 1 Preheat the oven to 180 degrees Celcius (fan force).
- Step 2 Put the spinach, dill, parsley, mint, shallots, leeks and Kefalotyri in a large bowl. Crumble in the fetta and ricotta and sprinkle over the oregano, cinnamon, white pepper and nutmeg. (We don’t season with salt, as we find the cheese adds enough).
- Step 3 Add the beaten eggs and olive oil, and combine, taking care not to break up the cheese too much.
- Step 4 To assemble, lay out one sheet of phyllo pastry on a clean bench. Use a pastry brush to brush it with rapeseed oil lightly. Top with another sheet of phyllo and give it a quick brush with the rapeseed oil. Place a third of the mixture along the long edge of the phyllo and gently roll it into a cylinder.
- Step 5 In a non-stick pie dish (about 22cm diameter, with a removable base) or a dutch-oven, shape the cylinder into the start of a coil.
- Step 6 Repeat the process with the rest of the mixture and the phyllo sheets, coiling the cylinders in a snail shape until you have filled the pie dish.
- Step 7 Brush the top of the pie with the remaining rapeseed oil and 1 tablespoon of beaten egg, and sprinkle over the zaatar mix.
- Step 8 Cook for 45-50 minutes (or until golden and crispy). If the pie starts to brown too quickly cover with foil. Leave to cool for 15-20 minutes before serving.
While waiting for the pie to cook watch Caroline McHugh’s TEDx talk on The art of being yourself (26:23). She poses some interesting questions about building a stable relationship with yourself and creating a life that allows you to capitalise on your natural gifts and talents.
Quick Vegan Apple Pie
The smell of seasonal apples baking in the oven and soft notes of cinnamon bring warm feelings of comfort and joy. Whip up this dairy-free version of the original to hit all the right notes.
Vegan Ginger and Turmeric Cookies
These vegan ginger and turmeric biscuits have a lovely crunch and slightly chewy centre. The warming mix of spices and decadent snap of chocolate and crystallised ginger will take you to a happy place.
Homestyle Greek Lamb Neck Stew
Homestyle Greek Lamb Neck Stew
March 11, 2020
: 4
: 5 min
: Easy
This rustic dish will take you back to yiayia’s kitchen table. Serve this comforting lamb neck stew with plain white rice or crusty bread.
Ingredients
- 3 tablespoons olive oil
- 500g lamb neck (cut into 3 cm pieces)
- 2 banana shallots, finely chopped
- 3 garlic cloves, crushed
- ½ tablespoon capers, drained and minced
- 2 tablespoons breadcrumbs
- 10 – 15 parsley sprigs, finely chopped
- 1 lemon, zested
- ½ tablespoon thyme, leaves only
- 150ml white wine
- 400ml tin chopped tomatoes (or 3-4 whole tomatoes, crushed)
- 500ml vegetable stock
- 1 teaspoon golden caster sugar
- ½ tablespoon Greek oregano
- 2 Greek bay leaves
Directions
- Step 1 In a dutch oven or large heavy-bottomed pot, heat the olive oil over medium-high heat. Lightly brown the lamb neck on all sides (2- 3 minutes). Remove from the pot and set aside.
- Step 2 Add the shallots and sweat for 5 minutes or until translucent. Add the garlic and capers and cook for about one minute until fragrant.
- Step 3 Return the lamb to the pot and add the breadcrumbs, parsley, lemon zest and thyme, and cook for a few minutes until fragrant. (Add a touch of extra olive oil if the pan is a bit dry).
- Step 4 Add the white wine and reduce by half.
- Step 5 Add the chopped tomatoes, vegetable stock, sugar, dried oregano and bay leaves and stir to combine. Bring to a boil then reduce the heat medium-low to simmer.
- Step 6 Braise for 2–3 hours, until the sauce has thickened and the lamb is tender and soft (test with a fork). Season generously and serve.
“Within you, there is a stillness and a sanctuary to which you can retreat at any time and be yourself.” Hermann Hesse
If you have ten minutes, try this Guided Breathing Meditation with Kim Eng to enter that place of stillness.
