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Baked Feta, Chickpea and Tomato Stew

When I was about fourteen, my younger brother and I decided to experiment cooking. We tried all sorts, some more and some less successfully. But one thing that ended up being our favourite go-to dish was baked feta. If you’ve not tried it yet. Well, what are you waiting for?!

I love cooking meat free dishes that are comforting, nutritious and versatile. That aren’t difficult to put together, feed lots and don’t break the bank. [We’re currently 7 around a table so big pots and multiplied ingredients it is] Throw in three toddlers who all have different favourites and only unite over pasta and tomato sauce and you have a little conundrum.

Apart from maybe cheese in tomato sauce? If you’ve never had baked feta … you are in for a treat. This dish is sooooo yummy, filling and full of amazing flavours. A must try! Scroll down for recipe. ––– Serves 6 adults Prep > 10 minutes Cooks 30 - 40 minutes Ingredients: – 2 tins chickpeas (drained - keep the liquid for some great vegan mayo or meringues) – 2 tins plum tomatoes – 2 tbsps tomato puree – 2 tsp ground cumin – 1/2 tsp chili flakes (optional) – 1/2 tsp cinnamon – 1tsp smoked paprika – 2tbsps runny honey – 150g cavolo nero, stems removed + chopped into bite size pieces – 1 onion, finely diced – 5 garlic cloves, minced – 2 blocks of feta, cut into large squares – Olive oil – S&P to season To serve: – Couscous Method: 01. Pre-heat the oven to 200˚C (top & bottom heat is best).  02. Add a splash of olive oil to a large skillet and sauté the onions over a medium heat for about five minutes, until they turn glassy. 03. Add the minced garlic, tomato puree and spices and fry for another 2 minutes, stirring to avoid burning. 04. Add the plum tomatoes and roughly chop up with a spoon. 05. Simmer for 20 - 25 minutes until the sauce thickens and has intensified in flavour. If you feel it’s getting too thick, add a splash of water. 06. Add the honey, chickpeas and season with salt and pepper. Give it a good stir and simmer for 5 more minutes. 07. Stir in the cavolo nero and top with the feta. Drizzle with a little olive oil and place on the top shelf of your oven. 08. Bake for 15 minutes or until the feta starts to brown. 09.Serve with steamed couscous. 

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Smoky bean chili

Sometimes you just need a comforting meal that is made from your store cupboard, that doesn’t take hours, that’s comforting and healthy. We stumbled upon this idea last summer and have evolved it into a weekly favourite. It’s super versatile and can be eaten as a traditional chili with rice, cheddar, spring onions, avocado and coriander or as fancy beans on toast, served on German rye bread with vintage cheddar, jammy eggs and spring onions. So good! (See below for recipe)

Serves 5 adults Prep >10mins Cooks 20-30mins Ingredients: – 1 large onions finely diced – 2 garlic cloves, minced – 1tbsp tomato puree – 1 heaped tsp chipotle flakes (or smoked paprika if you are cooking for kids) – 2 tsp ground cumin – 1 tsp ground coriander – Olive Oil – 2 tins mixed beans in mild chili sauce – 1 tin black beans, drained and rinsed – 1 tin cherry tomatoes (in the summer I like to roast my own tomatoes instead. Simply roast 300g cherry tomatoes, seasoned with salt and pepper and drizzled with olive oil at 190˚C for 20-30 mins until starting to char) – Salt and pepper To serve: Brown rice, grated cheddar, spring onions, avocado, coriander, toast, fried egg, boiled egg... Method: 1. Heat about 2 tablespoons of olive oil in a saucepan and fry the onions for five minutes or so, until they start to soften and go transluscent. Add the garlic and fry for a further 2-3 minutes. 2. Add the spices and tomato puree and fry for a further 2 minutes until nice and fragrant.  3. Add your cherry tomatoes and simmer for 10 minutes until they start to reduce down.  4. Add the beans and cook for 15-20 minutes on a medium heat.  5. Season with salt and pepper. Done! This is one of those dishes that tastes better the next day! So delicious. 

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• J O O K (or as you probably know it - Congee) •  (Chinese food series 01)

I feel like every culture has its ultimate comfort food / cold / sickness remedy. The one my dad swears by is jook or congee or rice soup. The basis of it is plain but once you add your favourite toppings it’s the tastiest natural remedy and feels like a hug in a bowl. I usually make a big pot of it and keep it in the fridge for lunches/quick dinners. So, so yummy!

Below is one of the types of toppings I use but go wild. You can use leftover meat from your Sunday roast, prawns, stir fried veggies, poached chicken, smoked mackerel etc. –– Makes 4-6 portions Preparation < 15mins Cooks 45mins – 1.5hrs

Ingredients:

The soup: – 250g Jasmine or Basmati rice – 2.5l bone broth or water – large piece of ginger (approx 10cm) peeled and chopped into chunks – half a bunch of coriander tied together (optional)

Topping: – 200g Tofu – 200g tender stem broccoli – 1tbsp sriracha – 1tbsp soy sauce – 1tbsp sesame oil ... – 2 garlic cloves, minced – 5cm piece of ginger, peeled + minced – 2tbsps heat resistant oil (like rapeseed or similar) ... – drizzle of soy sauce – drizzle of sesame oil – chopped spring onions + sesame seeds (optional garnish) Method:

01. Pre-heat the oven to 190C. 02. Rinse the rice and place in a large saucepan alongside the ginger & coriander. Top with the bone broth or water. 03. Bring to a boil then place on a low heat with the lid on and simmer for at least 45 minutes. Make sure you check it often & give it a stir to ensure the rice doesn’t stick to the bottom of the pan. If the soup gets too thick top it up with a little water. You are looking for a thin porridge consistency. 04. While the soup is simmering wrap your tofu into a folded, clean tea towel and give it a good squeeze to remove any excess moisture. Cut into 1cm cubes and place in a bowl. Add the soy sauce, sriracha + sesame oil and coat the tofu evenly. Place on a baking tray (make sure the tofu is in one layer as otherwise it won’t cook evenly) and place in the oven for 30 minutes or until browned and crispy on the outside. 05. Blanche your broccoli in simmering salted water for 5 minutes until tender but not soft 06. Fry the minced garlic + ginger in the oil until it starts going crunchy and brown (but make sure it doesn’t go black). Then immediately remove from the heat. 07. Toss the broccoli with the crispy garlic/ginger and drizzle with soy sauce. 08. Remove the ginger chunks + coriander from the soup. Discard the ginger & coriander. 09. Assemble. Pour the soup in bowls and season with soy sauce. Top with the tofu & broccoli & garnish with sesame seeds & spring onions. Drizzle with a little sesame oil. Done.

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#fbf to the best Chinese at Duck and Rice - a must try. #london #vsco #vscocam #ettascorner

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#tbt to travelling in Spain last week. ☀️ #holiday #ettascorner #vscocam #vsco

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The secret to Spanish happiness - an after lunch siesta. ☀️🇪🇸 #holiday #vsco #vscocam #ettascorner

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Sun, great food, lovely music and a generally fab atmosphere at the Crystal Palace Festival ☀️❤️ #london #vscocam #vsco #ettascorner

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Dream dinner - every time. 😍 #steak #vsco #vscocam #ettascorner