Oh golly! - this time of year often sees us all jumping into our swim gear and flying off to hot and tropical climates. Not so much this year, it's time to take stock this summer, and really focus on what's important.
I'm embracing the 'stay-cation' and bringing all the goodness of travel into my home. Last weekend we visited Greece! Huge thanks to my loving partner for his time in the kitchen, and these amazing recipes.
Spanakopita Parcels
Caramelize 1 red onion and 1 clove of garlic with Olive Oil, butter and honey low heat for 30 mins – set aside
Cook 1 large bag of spinach, salt, cool and squeeze excess liquid out of the spinach – then add to the onion mix
Then add 1 large handful of chopped dill, a tablespoon of dried mint leaves, a teaspoon of nutmeg, zest of 1 lemon, half a block of feta, salt and pepper along with a beaten egg to the mix. Stir and refrigerate overnight.
With some room temp filo pastry cut a large triangle and place a small fistful of the filling in the corner, fold the triangle repeatedly, gluing with egg wash every fold until you have used up the excess pastry and have a parcel.
Once all the parcels are done ensure they are sealed and then glaze with olive oil and put in a pre heated oven for 40 mins at 180
Roasted Pepper Houmous
Quarter a red pepper and put under the grill skin side up.
Remove once the skin has charred. Allow to cool then remove the skin.
Put the Pepper flesh along with a tin of chick peas drained and rinsed, 2 cloves of garlic, juice of one lemon, 2 tablespoons of tahini, salt and pepper and a teaspoon of smoked paprika into a food processor and blitz.
Slowly add extra virgin olive oil until it starts combining.
Tapenade
Get a pack of your favourite olives (pitted) and throw in a food processor with a clove of garlic, lemon juice, 1 teaspoon of dried mint, an anchovy, 1 teaspoon of capers and black pepper.
Blitz until you’re happy with the consistency – add a little extra virgin olive oil to get the mix moving
Lemon & Herb Quinoa
Cook off around 200g of quinoa and set aside to cool
To a large mixing bowl add the quinoa, a tin of chick peas drained and rinsed, half a block of feta, a large handful of coriander chopped finely, 1 tablespoon of dried mint, 3 spring onions chopped finely, a handful of toasted flaked almonds, a large glug of ev olive oil, juice of one lemon, 1 large garlic clove minced, 2 tablespoons of tahini, salt & pepper then mix well.
Serve with your favourite salad leaves.
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