Thursday, 27 June 2013

HFI - Spinch and Feta Pie - Jamie Oliver Recipe

spinach and feta pie
  • 100g pine nuts
  • 5 eggs (or 300ml creme fraiche)
  • 300g feta cheese
  • 50g grated cheddar cheese
  • 1 tsp dried oregano
  • Zest of 1 lemon
  • Knob of butter
  • 400g spinach
  • 270g pack of filo pastry
  • Cayenne pepper
  • 1 whole nutmeg

  1. Spinach and feta pie - Toast the pine nuts in the dry frying pan until they start to colour. Crack five eggs into a mixing bowl and crumble in the feta cheese. Add the cheddar cheese, salt, pepper, oregano, lemon zest and a tablespoon of olive oil. Stir in the toasted pine nuts and mix well.
  2. Heat the frying pan with a bit of olive oil and butter then add half of the spinach. Move the spinach around in the frying pan for about a minute and once it has wilted add the remaining spinach. Stir frequently.
  3. Cover your worktop with a 50cm piece of greaseproof paper (shiny side up), which has been greased well with olive oil. Scrunch the paper up and then lay it back out flat. Working quickly, arrange four sheets of filo pastry in a square, making sure that the inner edges slightly overlap. Drizzle a little olive oil over the pastry sheets before sprinkling with cayenne pepper. Repeat this process until you have three layers of pastry.
  4. The spinach should have wilted by now. If it's very wet, drain it in a colander then add it to the egg mixture and grate in half of the nutmeg. Taste and adjust the seasoning if necessary.
  5. Pick up the greaseproof paper that the pastry is sitting on and transfer it to the frying pan (or cake tin in my case) so that the edges hang over. Push the pastry into the sides of the pan (don't worry, filo is stronger than it looks) then pour in the egg mixture. Fold the sides of the pastry into the middle to seal the pie and put the frying pan back on the heat for a few minutes.
  6. Transfer the frying pan into the oven to cook for around 20 minutes.

Wednesday, 13 March 2013

Baked Semolina Pudding

Thanks Bill Armstrong for this recipe, it was not just a hit with me but my family loved it when they came to dinner with sultanas and sugar :)

Baked Semolia Pudding

  • 600ml, 1 pint milk
  • 1/4 semolina
  • 1/3 cup glucose (optional)
  • 15g,  or a knob of butter
  •  nutmeg or cinnamon to sprinkle (to taste)
  1. Well grease an ovenproof dish
  2. Put milk into pan and heat until lukewarm
  3. Sprinkle in the semolina
  4. Cook slowly, stirring all the time until it comes to the boil and thickens
  5. Add sugar and butter
  6. Remove from the heat and pour into the ovenproof dish
  7. Grate (or sprinkle ready ground) nutmeg over the top
  8. Put into a moderate oven (160C or Gas 3) for 30 minutes

Salt and Pepper Squid

Tried making this the other night and just kind of threw in a few spices here and there and it came out delicious, i would say better then most of the Chinese places eaten at :)


  • 1 Tube of Calamari
  • Milk to tenderise
  • Rock salt (Himalayan contains the most minerals)
  • Black Peppercorns
  • Pinch Szechuan spice
  • Pinch Chinese 5 spice 
  • Pinch chilli flakes
  • cornflour
  • olive oil for deep frying

Cut tube of calamari into either rings or wide rectangles.
Place in a bowl of milk and tenderise in fridge for at least 3 hours, this will make it beautiful and tender
In a mortar and pestle combine salt, pepper and spices and grind up until ingredients are combined.
You may want to reserve some of the mix to sprinkle over at the end.
In a plastic freezer bag put cornflour in the bag and then add the spices, shake it up to mix it all together.
Discard milk from squid.
Drop a squid at a time into the bag, shake until coated with cornflour and spice mix.
Deep fry in batches until golden brown.
Serve with lemon

HFI Marinated chicken wings

HFI Marinated chicken wings

1/2 kg Chicken windings
Mix in a bowl:-
Soy sauce
Olive oil
Chilli flakes (to taste)
1/4tsp garlic
1/4tsp ginger

Pour mixture over chicken, put in fridge to marinate for at least a few hours.
Cook in frypan

Enjoy :)

Chicken and bacon casserole

Great sunday night dinner, very quick and full of flavour 

  • 500g diced chicken
  • 4 rashers bacon
  • Sliced Mushrooms
  • 1 Packet French onion soup (the recipe says the whole packet but i use a quarter so reduce the water a little bit)
  • 1 1/2cups water or chicken stock
  • 2 tbls cornflour
  • Sour cream to serve
  • parsley for garnish
Brown chicken and bacon, season with salt and pepper
Add mushrooms, french onion and water, sprinkle cornflour slowly while mixing through
Simmer gently. Take off heat and stir in sour cream
Garnish with parsley

Cheesy Muffins

A nice and easy but yummy snack

Cheesy Muffins

1 Egg
2 Cups grated cheese
1 cup self raising flour
1/2 cup milk
4 rasher bacon
1 tspn baking powder
pinch of salt
onion (optional pending on tolerance)

  • Whisk egg and milk together
  • Stir in cheese, bacon, onion & dry ingredients. Mix well
  • Spoon into small greased muffins tins. Bake at 190deg for 10-15mins
  • leave in tin to cool for 10mins

Best ever hotcakes recipe

Well over the time i tried a few different recipe's but after finding this one i will never try anything else


(obviously we don't have maple syrup but you can always get creative with the topping, my choice is vegemite or homemade lemon butter)

1 1/2 cups milk
2 teaspoon lemon juice
1 1/2 cup self raising flour
1/4 tspn bicarb soda
1 large egg
1 1/2 tablespoon melted butter
2 tablespoons glucose powder (optional)
  • Stir Milk, Lemon and Sugar in seperate bowl.
  • Sift flour and bicarb into bowl
  • combine egg and melted butter with milk mixture and add to flour, make sure you pour slowly and mix well as you pour, use a metal spoon and don't overmix
  • Leave batter for 2mins
  • Heat frying pan & grease
  • Pour mixture in to desire sizes, cook on one side until bubbles appear and pop.  Flip and serve when golden brown