Summer Loving and Healthy Lunches

Summer is just about here! And to celebrate the warmer weather, I like to take full advantage of the beautiful surrounds of St Francis Bay.  The Cape St Francis beach is one of my favourite places to spend time, the sand always forms magical patterns and creates a fairytale atmosphere.

sand patternsshadows

lighthouse from the beach

To celebrate the summer, I thought I would share one of my favourite easy and healthy lunch time dishes.

Spinach, Feta & Mushroom Quesadilla

1 whole wheat tortilla wrap
¼ cup mozzarella cheese
1 cup fresh spinach which has been blanched in boiling water
4 button mushrooms, sliced and cooked in a little olive oil and garlic.
30g Danish feta, crumbled
seasoning
¼ tsp nutmeg
chopped dill

Mix the spinach, feta, mushrooms, nutmeg and dill together.  Season to your liking.

Heat a large non-stick pan over medium heat.
Place 1 tortilla onto the pan.
When warm, flip it over.
Sprinkle about half the Cheddar cheese evenly over the one side of the tortilla.
Top with the spinach mixture.
Add a little more cheese, fold over in half and press down lightly.
Cook until the bottom gets a little colour, flip over and let the other side also colour.
Slide onto a cutting board, using a pizza cutter or a very sharp knife, cut into 4.
Serve with a little side salad of your choice.

spinach feta and mushroom

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Roasted Butternut, Caramelized Onion, Danish Feta & Mixed Herbs Quiche

Quiche and myself have a love hate relationship.  I love the idea of quiche, but I hate that eggy flavour of quiche.  So I am always sceptical at ordering quiche at restaurants, but am all for making quiche at home.

This was a meatless Monday dinner, so feel free to adapt the ingredients if you insist on using meat.  I would add a little crispy bacon bits to satisfy the carnivore in you, but otherwise just as it is pretty delicious.

Roasted Butternut, Caramelized Onion, Danish Feta & Mixed Herbs Quiche
serves 8 – 10

Enough shortcrust pastry to suit the size of the dish you are using to make your quiche in
1kg butternut roasted (I roasted it the same was I always do when making my butternut soup)
2 large onions, chopped pole to pole
200g Danish feta, roughly crumbled
chopped mixed fresh herbs of choice
200ml milk
100ml cream
3 eggs
seasoning
1 tsp sugar
1 clove of garlic, diced
200g grated cheddar
olive oil

Preheat the oven to 180C

I made my quiche in a large spring form tin, you don’t need to grease the tin as the pastry won’t stick.

Roll out the pastry and cut to desired size. You want to ensure that you have a pie like crust for the quiche, so ensure your pastry comes up the sides of the tin.  Remember your pastry shrinks when baked so leave a little room for shrinking.
Blind bake for 25 – 30 minutes.

While the butternut is roasting, fry off the onions in a drizzled of olive oil, sprinkle the sugar over the onions and let caramelize, add the garlic and sauté gentle.  Do not burn the garlic as this will make your quiche bitter.
Mix the butternut, onions and feta, with the herbs in a bowl, season to taste.

Mix the milk and cream together and add the eggs.  Ensure that the mixture is well incorporated.

Place your butternut mixture evenly in the pastry base, pour the milk mixture over, tap the tin once or twice to get the mixture to seep through the butternut, sprinkle cheese over the top and bake for 45 minutes.

Turn your oven up to grill for 2 – 3 minutes just long enough for the cheese to form a nice crust over the top.

Remove and let cool for 5 minutes, release spring form clasp.  Let sit for another 5 minutes.

Cut and serve with a beautiful garden salad.
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