Speroulla’s Contributes to Busy Mums recipes with some of her favourite
Easy to prepare and a little different from the normal things I tend to prepare. Speroulla loves cooking and works long hours. These are some of the recipes she gives her family.
Have a go at these they are all delicious – and generally easy and quick to make.
SPEROULLA’S CUCUMBER AND YOGURT PITTA’S
Grate a cucumber and put in a sieve for a few moments so the water will come out.
Add a large tub of Greek yoghurt in a bowl, put in a good few drops of olive oil, salt and a good pinch of dried mint.
Put the cucumber in mix altogether and serve with pita bread and olives.
1 415g can of cooked Chickpeas
Salt and Pepper to taste.
PITA BREAD TO SERVE.
Cook the Aubergines whole in the oven. Just prick them with a fork.This will take about and hour and a half or until they are soft.
While still hot peel the Aubergines and get all the flesh out. Open the can of cooked chickpeas and rinse under cold water and put in a blender, whizz until smooth, then add the rest of the ingredients the lemon,parsley, olive oil and seasoning and serve with hot pitta bread.
Also really nice if you add a two tablespoons of the tahini paste to the above dip.
SPINACH AND FETA PIE.
1 Packet of Filo pastry
2 x 500 g of spinach
I packet of feta cheese
2 medium onions
2 eggs beaten
table-spoon of olive oil
salt/pepper and cinnamon and olive oil for coating
Firstly chop the onion and fry in a bit of olive oil until brown.
Put the spinach in a large saucepan, first wash, and let it sweat until it reduces to half the size, spinach does reduce a lot so if you wish use 3 packets . Turn heat off.
Then put the onion in with the spinach and mix. Add the 2 eggs into the mixture. Lastly add the feta and crumble in to the mixture add salt and pepper and a dash of cinnamon. Put aside.
Open the packet of filo pastry divide in to two,take a normal Pyrex dish or roasting dish the width of your oven. Take each filo pasty and brush with olive oil , one by one and put in the tray, when you have used about half of the filo pastry put the spinach mixture in , then do the same with the rest of the pastry. Then cover using the same technique with the rest of the filo pastry.
Brush the top with olive oil and make cuts in the middle and cook in the centre of the oven for 1 hour on medium heat,
Cooked chips or roast potatoes
onions or spring onions
2 or 3 ripe tomatoes
4 eggs beaten.
In a normal family size frying pan , chop the onions and fry with the tomatoes until brown.
Cut up the roast potatoes or the chips and mix all together, lastly add the eggs and stir until the eggs are cooked.
Add salt and pepper to taste.
Place under the grill to brown
Serve with a nice salad of chopped tomatoes, red onions, cucumber, a hand full of black olives. Add a juice of half a lemon a dash of olive oil and a sprinkle of dried mint. Mix altogether and serve with hot pitta bread.
6 cups of water
2 cloves and 2 cinnamon sticks
2 cups of sugar
2 cups of semolina
1/2 cup of ground nut oil
1/2 cup of blanched almonds
In a large saucepan heat the water and sugar together with the spices, until the sugar is dissolved and put aside.
In a non stick frying pan add the almonds till they turn a golden colour (be careful not to burn) and put to one side.
In another saucepan put the oil in and heat. When hot add the semolina and make sure all of it is coated with the oil, then add the water and sugar. Stir continually this will take about 10 minutes until all the water has been absorbed.
Make sure that you stir continuously and lastly add the almonds. Put the mixture in an oiled cake tin and leave to set. When cool place in the fridge.
When you are ready to serve it turn it out and cut into slices.