I didn’t completely follow the recipe, because I mixed the greens (kale and chard/mangold) in with the leeks, and I didn’t take the pie out to brown on the outside (it was stuck to the pan). I also didn’t make the gravy. Overall it was okay, but not worth the effort.
Tag Archives: cheese
This is quite a fancy name for what is basically cabbage and potatoes. I reduced the cheese significantly, using it only for a topping and not mixing it in. I also used more Savoy cabbage and less potato. Mainly I decided to make this as I had leftover buttermilk and potatoes.
This is a yoghurt meze dish. It is one of the few dishes where I like fresh dill. I had a small piece of feta so I included it.
Greek-style whipped feta is another addition to a meze. Instead of pickled peppers, I grilled a long green pepper (Carliston) and added that instead. The dip was a bit too intense for my taste, as I usually enjoy feta in very small quantities.
I’ve posted about grilled lettuce previously, with brie and with vegan green sauce, and also grilled cabbage with nam prik sauce. So at a friend’s recent barbecue, when I was asked to make a salad, I made one without the iceberg lettuce, which I instead prepared to grill using olive oil, salt, and pepper.
There was already an herb sauce of parsley and mint with feta and sweet pepper on hand, so we used it to dress the lettuce. It was a popular addition to the meal.
Borlotti beans look so appealing in their pods. If they didn’t also taste nice, it would be a shame how boring they look when cooked. I worked off of this simple recipe, but simmered the beans with the herbs, water and more olive oil for the last 10 minutes of cooking, so that the beans would develop a more creamy texture. I left out the capers and used less dill.