Tales of terror in waxed paper.

IMG_1702 When I was a girl my mother would turn all leftover food into sandwiches.

Whatever and all, regardless of it's sandwich filling suitability, got slapped between two slices of wonderwhite and wrapped in waxed paper. Fried rice, savoury mince, spaghetti sauce, sloppy oozy things that just didn't belong. Every item in the fridge shared the same fate and as a result I have some serious sandwich issues!

For me a sandwich must never be on square bread and it's fillings require serious consideration. The French do a smashing baguette and the Italians have their focaccia, I love a greek yiros and I'm even quite partial to a campfire bacon roll. Sandwiches deserve invention leftovers need other ingredients to be reinvented.

Which brings me to my refrigerator. I have the dubious talent of being able to turn almost anything into a fritter. One day when my children are old, they will probably bang on about the cold patties of disguised broccoli that they got in their lunch boxes. (I promise they're delicious).

Who doesn't love crispy fried goodstuff?? Whats not to like about lemony salty feta and some crunchy homegrown greens? Make a big batch and serve in the sunshine with lemon wedges and salad. Sure beats a minestrone sandwich.

I'm not kidding friends, I don't know how, but she did.

Chicken and Broccoli Fritters

1 ½ cups cooked chopped chicken

1 cup chopped broccoli

100g crumbled feta

1T pinenuts

1 egg lightly beaten

1 cup self raising flour

1 cup milk

handful chopped shallots

1 T chopped mint

zest of one lemon

* Place everything in a big bowl and mix until combined.

* Heat a frying pan on medium heat with a tablespoon of oil and fry in batches until golden.

* Don't complain when you get them tomorrow in your lunchbox. :)

 

Greek pie

In Need Of Greens

In my wayward youth, I spent a hedonistic summer living on the Greek island of Crete. One of my favourite things to do was to wake early, before the tourists and touts, and wander through the old town. Tiny yiayias in black headscarves would be out sweeping their doorways. Wide toothless grins lit up faces weathered by hard work, war and wonder. Full lives up and firing at 5am!
The bakery was on the outskirts of the village, but the toasty aroma of pastry heaven led the lost by their noses, through the maze of meandering streets. The girl behind the counter, a Miss all of twelve, had doe eyes rimmed in inky lashes. So lovely in her grecian bloom. She spoke no English and had no map for my mispronounced Greek, so every pastry purchase was a luscious surprise.
My favourite contained cheese and wild bitter greens harvested from rocky hillsides. The blazing sun, combined with dry volcanic soil perfumed all the local produce with a faint note of wild thyme and dry oregano. Dark nutritional greens that nourished sad livers, tired and yellow after too much raki and retsina.
At home in the vege patch, the spinach was competing with the kale for verdant supremacy and the ruby chard was enormous! I remembered my favourite greek pie but I wanted a pastry that could match the greens for whole goodness. I found just the ticket. Crunchy and flavoursome, this pastry is so amazing and contains barely a lick of oil. ( I know! You can thank me afterwards). Serve it with tomato or beetroot relish. Yum!

Greek Pie

pastry

3/4 cup polenta
1 cup of SR flour
3/4 cup buttermilk (or half skim milk, half yoghurt)
2 T olive oil

filling

2 leeks
big basket of mixed leafy greens
350 grams feta
3 eggs
bunch mint
1/2 t dried dill
1 t dried mint
1 T lemon zest
2 cloves garlic

topping

thin mandolin sliced potatoes blanched ( I used 3 large pontiacs)
1/2 cup grated cheese ( I used a mix of parmesan and tasty)

method

*Mix pastry ingredients in a bowl and then knead until smooth, cover and put in the fridge for a rest.
*Heat large pan with a dash of olive oil and caramelise leeks, add garlic and then wilt the greens.
*Remove from heat and add the rest of the filling ingredients.
*Roll out pastry in one large oval shape until about 3mm thick and place on an oven tray.
*Spoon filling on top of pastry and spread out leaving a 5 cm border.
*Single layer of potato slices on top and spread with cheese. Then add a second layer of potatoes.
*Fold over edges
*Drizzle with little olive oil and bake at 180 degrees for 1/2 hour. Enjoy!

Michelle x

 

pomegranate and feta salad

My Greek Pomegranate salad

1 large pomegranate
Large handful of mixed sprouts
chopped corriander leaves
crumbled feta
½ lemon and olive oil to dress.
Cut pomegranate in half and bash the back of the fruit to release the seeds into a bowl.
Add the other ingredients and toss with lemon and oil.
Dedicate the experience to finding balance and enjoy.
Michelle xx