Mediterranean, Patties and burgers

Potato cakes with feta cheese and thyme

Simple and delicious! (The recipe is inspired by a recipe in the magazine Allers, from 2009.)

Serves 4

500 g potatoes, grated
1 onion, grated
2 eggs
150 g feta cheese, coarsely crumbled
1 tbsp thyme
2 tsp herb salt
0.5 tsp ground black pepper
1 pinch of ground white pepper
Oil for frying

Mix all ingredients and shape the batter into patties. Heat oil in a pan and fry them a few minutes on each side until golden brown. Serve with a cabbage salad with mandarin.

American, Fusion, Mediterranean, Patties and burgers

Lentil burgers with feta cheese and sun-dried tomatoes and coleslaw

These lentil burgers have a delicious Mediterranean taste. They are nice to eat with any type of side dish. Here is a suggestion with coleslaw, which is so good!

Serves 4

1 batch lentil burgers (recipe below)
1 batch coleslaw (recipe below)
1 batch garlic yoghurt (recipe below)
8 hamburger buns (preferably wholemeal)
8 lettuce leaves
1/2 red onion, sliced
1 tomato, sliced

Prepare the lentil burgers, coleslaw and garlic yoghurt according to the recipes below. Serve the burgers in hamburger buns together with lettuce leaf, garlic yogurt, sliced tomato and red onion.

Lentil burgers with feta cheese and sun-dried tomatoes

2 dl red lentils
2 carrots, roughly grated
1 onion, finely chopped
1 dl sunflower seeds
3 dl oatmeal
150 g feta cheese, coarsely crumbled
1 dl sun-dried tomatoes, shredded
1 tsp herb salt
1 tsp ground chilli pepper
2 tsp oregano
Oil for frying

Boil the lentils according to the instructions on the package. Mix them with the other ingredients. Shape the batter to 8 burgers and fry them in oil until they become browned on both sides.

Coleslaw

400 g white cabbage, shredded
2 carrots, cut into thin sticks
1/2 red onion, chopped
2.5 dl crème fraiche
1 tbsp tomato paste
1 tsp Dijon mustard
0.5 tsp herb salt
0.5 tsp ground black pepper

Mix.

Garlic Yoghurt

2 dl yoghurt
1 garlic cloves, crushed

Mix.

Mediterranean, Salad

Salad Inspiration!

Here I will share with you some inspiration how to combine fresh vegetables into tasty salads. I haven’t mentioned any amounts in the recipes, just mix at will. It is hard to fail!

Goat cheese salad with beets and pine nuts

Goat cheese with pine nuts and beets is an unbeatable combination!

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Ingredients

Soft goat cheese, sliced
Beets, cooked, peeled and sliced
Pine nuts, fried in oil
Leaf salad
Olive oil
Balsamico

A green plate

Stir-fried broccoli is so crunchy and tasty, it’s like candy! Especially with a lot of sea salt sprinkled on it!

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Ingredients

Green bell pepper, sliced
Fresh green beans, stir-fried in oil
Broccoli, stir-fried in oil
Sea salt, sprinkled over

Tomato and mozzarella salad with pesto

With fresh grown tomatoes this salad is insanely tasty!

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Ingredients

Tomatoes, sliced
Mozzarella, sliced
Pesto (see recipe for regular pesto under Pasta with pesto and Mediterranean bean salad or goat cheese pesto under Walnut, parsley and goat cheese pesto with pasta potatoes and green beans)
Leaves from a sprig of basil
Olive oil, drizzled over

Stir-fried broccoli and green bean salad with goat cheese

I found a locally produced and really creamy salad cheese made from goat marinated in oil and herbs at the farmer’s market, which was really delicious. I can really recommend to look for such a cheese!

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Ingredients

Broccoli, stir-fried in oil
Fresh green beans, stir-fried in oil
Fresh goat cheese (preferably marinated in oil and herbs)
Leaf salad
Olive oil
Sea salt, sprinkled over

Apple and walnut salad with white beans

I really like tart apples. They go very well together with walnuts and green leaves!

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Ingredients

Cooked white beans
Apple, diced
Walnuts, fried in oil
Leaf salad
Olive oil
Sea salt
Black pepper, freshly ground

Greek salad

A classic that never goes wrong!

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Ingredients

Feta cheese
Red onion, thinly sliced
Olives
Cucumber, sliced
Tomatoes, cut into smaller pieces
Olive oil
Oregano

Mediterranean, Pie

Potato, cheese and onion pie with rosemary

I really like the taste of this pie. It has many tasty ingredients but no flavor takes over, but all instead contribute to a unique combination of the different mild flavors. The pie crust is made only of curd and flour which makes it crispy and not as heavy as a puff pastry, which is ideal when making a cheese pie I think.

Serves 4

Pastry

250 g Kesella
2.5 dl wholemeal wheat flour

Filling

3 eggs
3 dl milk
1 tsp herb salt
1 pinch of ground black pepper
1 pinch of ground white pepper
1 pinch of ground nutmeg
400 g potatoes (about 4), thinly sliced
150 g Cheddar cheese, grated
150 g feta cheese, crumbled
1 red onion, sliced
2 rosemary sprigs, stripped

Heat the oven to 200 °C. Knead the curd and flour into a dough. Press the dough into a pie dish and prick it with a fork. Bake it in oven for about 10 minutes. Whisk together egg, milk and spices. Spread the potato slices in the bottom of the pre-baked pie crust. Spread cheddar cheese and feta cheese over the potatoes. Top with onion rings and rosemary and pour the egg mixture over. Bake the pie in the oven for about 35 minutes or until the potatoes are soft and the pie is golden brown.

Italian, Pasta

Pasta with pesto, tomato and feta cheese

This is a very easily prepared and super tasty dish! Pasta with pesto is very tasty in itself, and mixing it with feta cheese and tomatoes will not make it worse! The recipe was inspired by a dinner I was treated at my friend Lina’s place. Eat the dish as it is or serve it with a green salad or a bean salad as in the picture (it is a ready-made salad from Coop with green soy beans, white kidney beans, black beans, carrot, lemon, olive oil, parsley, salt and pepper.)

Serves 4-5

400 g pasta (such as liguri or risoni or similar)
1 batch of pesto, according to the recipe under Pasta with pesto and Mediterranean bean salad
250 g cherry tomatoes, halved
150 g feta cheese, diced

Cook the pasta according to the instructions on the package. Make the pesto recipe according to instructions earlier in the blog. Mix the freshly cooked pasta with pesto, tomatoes and feta cheese. Eat and enjoy!

Mediterranean, Spring rolls

Filo bundles with goat cheese and figs and spinach and feta cheese

Making filo bundles is a very easy way to make a festive dish! Just fill them with any filling, pinch together, brush them with oil and bake in the oven. Here are two suggestions for tasty fillings:

Serves 4-5

270 g filo
Oil for brushing

Filling 1

250 g fresh spinach, blanched and chopped
150 g feta cheese, crumbled
1 garlic clove, crushed
0.5 tsp ground black pepper
0.5 tsp herb salt

Filling 2

150 g soft goat cheese, cut into ten pieces
5 dried figs, halved

Heat the oven to 200 °C. Mix the ingredients for filling 1. Cut the filo into 10 cm squares. Place a piece of goat cheese and half a fig on ten of the squares and put spinach and feta cheese filling on the remaining ten. Pinch together double sheets of filo around each filling and place the bundles on a baking sheet. Brush them with oil and bake in the oven for about 25 minutes or until they are golden brown. Serve with a salad, with for example green leaves, roasted sunflower seeds and pomegranate.

Greek, Pie

Spinach and feta cheese pie

This pie has a wonderfully thin and crispy pie crust of filo. With the tasty filling of spinach, feta cheese and garlic with a touch of sesame seeds and mint it really is a hit! (The recipe is insirerat a recipe from “Det vegetariska köket” by Lotta Brinck.)

Serves 4-5

130 g filo
250 g fresh spinach, blanched
1 leek, sliced
150 g feta cheese, crumbled
3 eggs
2 dl milk
1 garlic clove, crushed
1 tsp dried mint
0.5 tsp herb salt
2 tbsp sesame seeds

Heat the oven to 200 °C. Cover a pie dish with filo pastry. Whisk the eggs and milk and stir in the garlic, salt and mint. Spread spinach, leek and feta cheese on the pie crust. Pour the egg mixture and top with sesame seeds. Bake it in the oven for about 30 minutes or until the egg mixture has solidified and the pie is golden.

Asian, Fusion, Greek, Spring rolls

Spring rolls with brown rice, bean sprouts, feta and chilli

These spring rolls are wonderfully crispy, have spiciness from the chilli, crispness from the pumpkin seeds and a lovely saltiness from the feta cheese. They are dangerously good! I have got inspiration for the recipe from a recipe from the Swedish tv show Niklas mat I was told about by my friend Sofie.

Serves 4-5

270 g filo
2 dl brown rice, rinsed
180 g bean sprouts, from mung beans
1 dl pumpkin seeds
1 red onion, sliced
1 garlic clove, crushed
2 red chillies, finely chopped
150 g feta cheese, crumbled
1 tbsp soy sauce
Oil for frying and brushing

Preheat the oven at 200 °C. Cook the rice al dente according to instructions on the package. Fry the onions for a couple of minutes in oil. Add the garlic and chilli and fry another minute. Mix the onion and chilli with bean sprouts, pumpkin seeds, soy sauce, feta cheese and the cooked rice in a bowl. Portion the filling on double layers of filo and make 6 rolls. Brush them with oil and bake them in the oven for about 10-15 minutes, until they have become golden brown. Serve with a salad.

Salad, Spanish

Roasted root vegetables with feta cheese and Salsa Romesco

Roasted root vegetables go very well together with feta cheese, fresh thyme and the flavorful Salsa Romesco sauce. (The recipe is inspired by a recipe in Hälsokokboken by Ulrika Davidsson.)

Serves 5

Roasted root vegetables with feta cheese

400 g swede, peeled and cut into 1 cm thick sticks
400 g beets, peeled and cut into 1 cm thick sticks
400 g potatoes cut into 1 cm thick sticks
2 red onions, cut into wedges
3 tomatoes, cut into wedges
1 apple, cut into wedges
1 tsp herb salt
1 tsp ground black pepper
1 tsp garlic powder
0.5 dl canola oil
150 g feta cheese
1 handful bunch of thyme

Preheat the oven to 225 degrees. Mix the root vegetables with oil and spices in an ovenproof dish. Put it in the oven. Add the tomato, red onion and apple in the oven dish after 25 minutes and mix. Roast for another 20 minutes. Serve the vegetables topped with thyme and crumbled feta cheese and with salsa Romesco (see recipe below).

Salsa Romesco

80 g blanched almonds
170 g bell pepper, coarsely chopped
1 tbsp red wine vinegar
2 garlic cloves
1 tsp chiliflakes
1 tsp salt
2 dl olive oil
1 dl canola oil + 1 tablespoon for grilling

Preheat the oven to 225 °C. Mix the bell pepper with 1 tbsp of canola oil in an ovenproof dish. Roast in the oven for about 10 minutes. Blend all ingredients except the oil in a food processor into a smooth mixture. Pour each oil in a thin stream while the food processor is running to incorporate them.

Greek, Soup

Tomato soup with rice, feta cheese and basil

Crushed tomatoes simmered together with onion, garlic and spices always becomes so rich and tasty. If you add feta cheese and fresh basil to it, it becomes a feast for the taste buds! The basil may very well be varied with other fresh herbs such as thyme and oregano, or even mix all three!

Serves 4

2 dl brown rice, rinsed
2 onions, chopped
1 kg crushed tomatoes
2 tbsp tomato paste
2 garlic cloves, crushed
1 tbsp oregano
0.5 tsp salt
0.5 tsp ground black pepper
4 dl water
150 g feta cheese
4-5 branches of basil, chopped
Oil for frying

Fry the onions for a couple of minutes and include the garlic the last half a minute. Add the crushed tomatoes, tomato paste, water, rice and all the spices and boil for about 30 minutes until the rice is al dente. Serve the soup topped with crumbled feta cheese and fresh basil.