I have quite a large cookbook collection in London (too big for my book case anyhow) so I have to keep some cookbooks in Sweden as well. The ones with easy, summery recipes I keep in the summer house and I just love flicking through Summer by Nigella every time I’m there. This summer I finally tried these lovely aubergine rolls with feta, chilli and mint. They are incredibly easy to make, and utterly delicious to eat.
Griddled aubergine with feta, chilli and mint, serves 4
Adapted from Nigella’s recipe.
2 large aubergines (each cut thinly lengthwise into about 10 slices)
4 tablespoons olive oil
250 grams feta cheese
1 large red chilli (finely chopped & deseeded or not depending how hot you require it)
1 bunch fresh mint (finely chopped – save some for sprinkling over)
juice of 1 lemon
Preheat the barbecue or griddle to a high heat.
Brush both sides of the aubergine slices with the oil, and cook them for about 2 minutes each side until golden and tender.
Crumble the feta into a bowl and stir in the chilli, mint and lemon juice and grind in some black pepper. You don’t need salt, as the feta is salty enough. Pile the end third of each warm aubergine slice with a heaped teaspoon of the feta mixture and roll each slice up as you go to form a soft, stuffed bundle.
Place join side down on a plate, and sprinkle with a little more mint.
Last Sunday I woke up to a picture similar to this one on Instagram, it was Foodetc parading his excellent breakfast that I decided to copy since I had all the ingredients at hand. Delicious!
I often eat avocado toast but this was the first time I had feta and poached egg with it. A recipe is superfluous but here’s a quick description of what’s on the plate: toasted Poilane (or other nice sourdough) with mashed avocado (and limejuice, tabasco, salt and pepper), crumbled feta and a poached eggs. Yum!
Surprisingly I have actually managed to cook a little this summer, but only little and nothing too advanced. One thing I threw together was this easy feta and pistachio dip that went down a treat. The recipe is from the fabulous cookbook Persiana.
I also made some homemade flatbreads to scoop up the lovely dip with. Super easy and tasty – summer food at its best.
Feta and pistachio dip, serves 8
Recipe from Persiana.
100 g shelled pistachios
75 ml olive oil
300 g feta cheese
1 handful dill, chopped
2 handfuls coriander, chopped
1 garlic clove, crushed
1 röd chilli, chopped
3 tbsp Greek yoghurt
zest from 1 lemon, juice from 1/2 lemon
sea salt to taste
Mix nuts and oil in a food processor for 30 seconds. Add feta, herbs, garlic, chilli, yoghurt and lemon zest and juice and mix for another minute. Season to taste with sea salt and serve.
This, my friends, was super tasty. I love serving (and eating!) nibbles and when Maria, Daniel and Otto came over for dinner when they were in town we had this wonderful feta with jamon from Mallorca (thank you vacuum packaging), buttery olives (also from Mallorca) and some nice olive oil to dip the bread in. Apart from a delicious start to the meal, as we were all starving, it was also quite easy to simultaneously eat this and
play run after Otto, the toddler.
1 whole proper feta (made form sheep’s milk)
2-3 tbsp extra virgin olivolja
a few sprigs, rosemary
a few sprigs thyme
1/2 lemon, zest only, either use a grater or zester
1/2-1 tsp chilli flakes pr Aleppo pepper
salt, black pepper
Place the feta in a shallow dish with edges. Add herbs, chilli, lemon zest, salt and pepper. Drizzle the olive oil on top. Turn the feta so both sides are in contact with the aromatic oil. Leave for a few minutes for the flavours to develop before serving.
The most satisfying way for me to cook is to look in the quite empty fridge and forage a few ingredients and turn them into a delicious meal. It is definitely a challenge but this is usually when I come up with some really good dishes I wouldn’t have thought of otherwise.
I really despise food waste and am trying my best not to throw produce away so that’s the main purpose of fridge foraging but I like the fact that I can turn this into something really delicious too.
This dish came about when I had some sad looking mushrooms lying about in the fridge together with some spring onions and an opened packet of feta. Together with some courgette, aleppo pepper and garlic in a toasted pitta it turned out to be a great dish. Lots of umami and tang from the feta combined with a bit of heat. A perfect weekday supper.
Mushrooms, courgette, spring onions and feta in pitta, serves 1
about 8 chestnut mushrooms, washed and sliced
1/2 medium courgette, thinly sliced
4 spring onions, chopped
1 garlic clove, chopped
1/2-1 tsp aleppo pepper or similar (a pinch of cayenne pepper works well)
2-3 tbsp crumbled feta
oil for frying
salt, black pepper
toasted pitta to serve
Heat up the oil in a frying pan on medium heat. Add the mushrooms to the pan and let them brown then add the spring onions and courgettes and fry for another five minutes. Add garlic and aleppo pepper, salt and pepper. Remove from heat and add the cumbled feta. Serve with toasted pitta.
This simple yet very tasty dish was my supper on Sunday night. I kind of forgot about supper until it was half past eight and by then I couldn’t really be bothered to make anything time consuming as Homeland was about to start at nine. And luckily the oven pretty much cooks this for you. Just a little chopping required from the cook.
The combination of sweet, salty and spicy is always a winner but especially during the colder months as it really warms you up from within.
Baked butternut squash with chorizo and feta, serves 2
1 medium butternut squash, about 400-500 g
1 tbsp olive oil
1 tsp smoked paprika
1 tsp ground cumin
a pinch of salt
100g feta, crumbled
60-70 g chorizo, sliced/cubed
Wash the squash, cut in half lengthways and scoop out the seeds. Cut into large chunks, keeping the skin on. Drizzle with olive oil in an ovenproof dish and season with cumin, smoked paprika and a little salt. Roast in 200C for 20-30 minutes or until soft.
Add the chorizo and crumbled feta to the dish and put back in the oven for a further 10 minutes. Serve immediately.
On Monday we met with the book club to discuss this book; our summer read. Although it is a book club we care a lot about the food too. We each bring a few things each time and the hostess sets the theme, if any. This time I brought along this bean salad I prepared the day before. It went really well with Anna’s couscous salad with chickpeas and sun-dried tomatoes, garlic bread and celery sticks and dip and to finish we had apple crumble and custard. Such a nice meal! And I will definitely be making this salad again soon.
Bean salad with leek, dijon and feta, serves 4-5
1 tin (400 g) cannellini beans
1 tin (400 g) flageolet beans
1 leek, chopped
oil and butter for frying
1 garlic clove, grated
2-3 tsp dijon mustard
1.5 tsp sherry vinegar
100 g crumbled feta
olive oil to finish
Fry the leek until soft in butter and oil. Once it starts to brown transfer the leek to a large bowl. Rinse the beans and drain. Add more oil and butter to the frying pan and add the beans, cook until warmed through. Add the garlic and fry for another minute or so. Season. Transfer to the bowl and mix with the leek.Add dijon and vinegar and leave to cool. Once cool add the chopped parsley and crumbled feta. Adjust the seasoning if needed. Store covered in the fridge until serving. Keeps for 2-3 days.