Cream Cheese, Feta, Broccoli and Red Onion Tartlets with Microgreens
- 100g steamed & chopped tenderstem broccoli
- 1/2 tbsp olive oil
- 1/2 red onion, finely sliced
- 2 garlic cloves, sliced
- 4 eggs
- 250ml cream
- 500g cream cheese
- 250g feta cheese
- 2 tbsp chives, finely chopped
- 1-4 sheets filo pastry
- 25g salted butter, melted
- mixed seeds
- micro greens
- Preheat oven to 180°C. Bring a small pan of water to the boil.
- Steam the broccoli for 7 minutes, or until tender. Drain and refresh in cold water, then chop finely.
- Meanwhile, heat the oil in a small frying pan over a medium heat. Add the red onion and garlic and fry for 4-5 minutes, or until softened. Remove from the heat and set aside.
- In a jug, beat the egg with the cream; season. Stir in the chopped broccoli, red onion, cream cheese, feta and chives.
- Cut the filo into 12 squares, roughly 10cm x 10cm (4in x 4in). Brush one square with melted butter and top with another at an angle to create a ‘star’ effect. Repeat with a further 4 squares, brushing each one with butter and alternating the angles to make a 6-layer filo stack. Repeat with the remaining 6 squares to make a second filo stack. Brush two holes of a muffin tin with melted butter and line each one with a filo stack, pressing it into the base and sides to create space for the filling.
- Carefully spoon the egg mixture into the pastry cases and season with a little freshly cracked black pepper. Bake for 18-20 minutes, or until the filling has set and the pastry is crisp and golden.
- Remove the tartlets from the oven. Leave to cool in the tin for a few minutes, before carefully transferring to serving plates.
- Add mixed seeds and micro greens to the top of the pastry for serving.
Caprese Stuffed Garlic Butter Portobellos
Caprese Stuffed Garlic Butter Portobellos! Garlic butter portobello mushrooms stuffed and
grilled with fresh mozzarella cheese, grape tomato slices and drizzled with a rich balsamic
glaze! Low carb, healthy and perfect to enjoy for lunch, dinner or as a filling snack!
- 2 tablespoons butter
- 2 cloves garlic , crushed
- 1 tablespoon freshly chopped parsley
- 56 large Portobello Mushrooms , stem removed, washed and dried thoroughly with a paper towel
- 56 fresh mozzarella cheese balls , sliced thinly
- 1 cup grape (or cherry) tomatoes, sliced thinly
- fresh basil , shredded to garnish
Balsamic Glaze: (you can use store bought)
- Preheat oven to grill/broil settings on high heat. Arrange oven shelf to the middle of your oven.
- Combine all of the Garlic Butter ingredients together in a small saucepan (or microwave safe bowl), and
melt until garlic is fragrant. Brush the bottoms of each mushroom and place them, buttered side down, on
a baking tray.
- Flip and brush any remaining garlic over the insides of each cap. Fill each mushroom with the mozzarella
slices and tomatoes, and grill/broil until cheese has melted and golden in colour (about 8 minutes).
- To serve, top with the basil, drizzle with the balsamic glaze and sprinkle with salt to taste.
Red Cherry Tomato Soup
Everyone loves the taste of tomato soup, and this recipe is no different, with just a twist, as the tomatoes are roasted and then blended together. Serve with chunky bread for a filling meal. Serves 4 – 6
1 kg cherry tomatoes, as ripe as possible
40 ml olive oil
Salt and freshly-ground black pepper to taste
3 ml chilli flakes or 1 small red chilli, seeds removed and chopped 3 cloves garlic, crushed
25 ml olive oil
2 red onions, chopped
60 ml balsamic vinegar
1 x 410 g tin chopped tomatoes
A small bunch fresh basil, chopped 500 ml vegetable stock or water
- Preheat the oven to 220oC/200 oC fan/Gas Mark 7.
- Place cherry tomatoes in a roasting tray.
- Pour over olive oil and season with salt and pepper. Add in the chilli flakes or chopped fresh chilli; then add garlic and toss everything together.
- Place roasting tray on the top shelf of the oven for 15 – 20 minutes; turn tomatoes from time to time.
- Place 25 ml olive oil in a medium-sized saucepan and heat. Add in onions and 2 ml salt.
- Cook gently until onions are translucent, stirring occasionally.
- Add balsamic vinegar and a tin of chopped tomatoes. Cook until slightly reduced.
- Remove tomatoes from the oven and add everything to the pan of onion and tomato mixture. Add in basil.
- Halve the mixture and place into a liquidizer. Blend to a fairly course consistency. Repeat with second batch.
- Return to the pan; add in stock or water. Mix well and reheat gently.
- Serve with a few basil leaves and if you wish a little sour cream or crème fraiche.