Tag Archive: feta

  1. Sumac Baked Feta with Crispy Chickpeas and Harissa Yoghurt from Eat with Beder

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    We have recently teamed up with the amazing charity Beder to raise more awareness around mental health and the benefits home cooking can have on it. This recipe is from Eat with Beder and is by Julie Bentley. You can find out more on their website here.

    Beder was created in memory of Beder Mirjan who sadly took his own life aged 18 on 7th April 2017. The charity continues to do amazing work raising awareness about the importance of mental health and suicide prevention.

    Eat with Beder is perfect for any home cook because it is filled with a diverse range of easy-to-follow recipes covering all occasions. Through quotes with its collaborators, it raises awareness about mental health and suicide prevention through the power of food.

    We recently launched two Beder Bundles so you can now purchase either Eat with Beder and your choice of ProWare Sauté Pan here, or From Beder’s Kitchen and your choice of ProWare Sauté Pan here.

    Find out which one of our ranges might suit you best, by checking out what we love about each of them here.

    Sumac Baked Feta with Crispy Chickpeas and Harissa Yoghurt

    Serves: 2-4
    Prep time: 10-25 minutes
    Cooking time: 35 minutes

    Ingredients

    • 1 large onion, peeled and thinly sliced
    • 2 cloves of garlic, peeled and diced
    • 250g cherry tomatoes, halved
    • 1 x 400g tin of chickpeas, drained
    • 100g pine nuts
    • 2 tsp paprika
    • 1 tsp dried oregano
    • 1 tsp dried rosemary
    • 2 tsp sumac
    • Sea salt
    • Olive oil
    • 1 block of feta (about 200g)

    For the Harissa Yoghurt

    • 200g Greek-style yoghurt
    • 2 tbsp rose harissa
    • 1 lemon, juiced

    To Serve

    • Handful of chopped parsley
    • Small handful of pine nuts

    Equipment

    Cooking Method

    1. Preheat the oven to 220c/200c fan/Gas Mark 7.
    2. Place the onion, garlic, cherry tomatoes, chickpeas and pine nuts into a large ovenproof baking dish (we used our ProWare Stainless Steel Tri-Ply Sauté Pan).
    3. Add the paprika, oregano, rosemary, 1 teaspoon of sumac and a pinch of salt.
    4. Mix well until everything is coated in the spices before drizzling in olive oil, then mix again until it’s all coated in the oil.
    5. Place the feta on top of the vegetables in the dish. Drizzle it with olive oil and season with the remaining sumac and a pinch of salt.
    6. Cook the whole dish in the preheated oven for 25-30 minutes until the vegetables are cooked through and crispy on the outside.

    For the Harissa Yoghurt

    Mix the yoghurt with the harissa, lemon juice and a pinch of salt in a small bowl.

    To serve

    Once the feta and chickpea mixture has finished baking, transfer the dish from the oven to the table and serve up with some extra parsley and pine nuts sprinkled on top, and the harissa yoghurt on the side.

    Sumac Baked Feta with Crispy Chickpeas and Harissa Yoghurt
    Our Stainless Steel Tri-Ply Sauté was perfect for this dish!

  2. Crispy Chicken and Coconut Noodles from Eat with Beder

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    We have recently teamed up with the amazing charity Beder to raise more awareness around mental health and the benefits home cooking can have on it. This recipe for Crispy Chicken and Coconut Noodles from Eat with Beder is from Eat with Beder and is by television personality, Denise Welch.

    Beder was created in memory of Beder Mirjan who sadly took his own life aged 18 on 7th April 2017. The charity continues to do amazing work raising awareness about the importance of mental health and suicide prevention. You can find out more on their website here.

    Eat with Beder is perfect for any home cook because it is filled with a diverse range of easy-to-follow recipes covering all occasions. Through quotes with its collaborators, it raises awareness about mental health and suicide prevention through the power of food.

    We recently launched two Beder Bundles so you can now purchase either Eat with Beder and your choice of ProWare Sauté Pan here, or From Beder’s Kitchen and your choice of ProWare Sauté Pan here.

    Find out which one of our ranges might suit you best, by checking out what we love about each of them here.

    Crispy Chicken Noodles from Eat with Beder

    Serves: 2
    Prep time: 15-30 minutes
    Cooking time: 25 minutes

    Ingredients

    For the noodles

    • 1 tbsp vegetable oil
    • 3 cloves of garlic, minced
    • 4 spring onions, finely sliced
    • 5cm fresh ginger, grated
    • 1 tbsp tomato paste
    • 1/2 tsp gochugaru or chilli flakes
    • 400ml tinned coconut milk
    • 1 tbsp soy sauce
    • 2 pak choi, halved lengthways
    • 2 packets dried ramen (180g)

    For the crispy chicken

    • 2 chicken breasts
    • 40g plain flour
    • 1 egg, beaten
    • 50g panko breadcrumbs
    • 2 tbsp vegetable oil

    To Serve

    • Jammy soft-boiled eggs, halved
    • Spring onions, finely chopped
    • Sesame seeds
    • Chilli flakes
    • Chilli oil

    Equipment

    Cooking Method

    For the noodles

    1. Put the oil into a Copper Tri-Ply 20cm Saucepan over a medium heat and add the garlic, spring onions and ginger. Fry for 1-2 minutes until fragrant and starting to soften.
    2. Add in the tomato paste and gochugaru or chilli flakes and cook for 30 seconds.
    3. Pour in the coconut milk, soy sauce and 250ml of boiling water and stir to combine, then take off the heat and set aside until needed.

    For the crispy chicken

    1. Put the chicken breasts between two sheets of parchment and bash with a rolling pin to flatten until they are an even 1-2cm thickness.
    2. Put the flour, egg and breadcrumbs into 3 seperate bowls.
    3. Season the chicken breasts with salt and then dip them into the flour, then the beaten egg and finally the breadcrumbs until fully coated.
    4. Heat the oil in a Copper Tri-Ply 24cm Sauté Pan and fry the breadcrumbed chicken for 5-6 minutes on either side until golden brown and cooked through.

    For the noodles

    1. Once the chicken is almost cooked, bring the coconut milk broth you made earlier to the boil and then turn the heat down to a simmer.
    2. Add the pak choi and ramen, then cover and simmer for 3-4 minutes, stirring occasionally until the pak choi is soft but still has a bite and the ramen is cooked.

    To serve

    1. Slice the crispy chicken diagonally into strips.
    2. Ladle the ramen noodles, pak choi and broth into bowls, place the chicken on top and finish with your desired toppings such as soft-boiled eggs and spring onions.
    3. Sprinkle over some sesame seeds and chilli flakes, then drizzle with chilli oil if you like.
    Crispy Chicken Noodles from Eat with Beder

  3. Time For a Dip – 3 Summer Recipes

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    Summer is finally on it’s way and we all champing at the bit to dust off the barbecue, wait for a gap in the clouds and enjoy some al-fresco dining. Dips are the ideal summer food; cool, quick and easy. They are especially great for entertaining, often requiring little to no cooking and can be ready to serve in minutes with some crusty bread, vegetables or tortilla chips. Likewise, they can be made in advance and kept in the fridge until needed.

    We have some great recipes for you to try. All of these will work perfectly for an impromptu barbecue, a party or just a Friday night in with a bottle of wine. All of these dips are suitable for vegetarians and don’t require a food processor!

    Whipped Feta Dip

    This is a great way to incorporate the fresh tang of feta in to all sorts of things. Try it in a sandwich with some avocado and sliced cucumber. Remember, a little goes a long way as it’s quite rich.

    Serves: 4

    Prep time: 5 minutes

    Cooking time: No cooking required

    Ingredients

    • 250g feta cheese
    • 85g full fat cream cheese
    • Paprika or sumac to serve

    Equipment

    Method

    1. Add cream cheese to mixing bowl and whisk until smooth.
    2. Finely chop feta and add to cream cheese. Whisk thoroughly until smooth. If a little stiff, loosen with a drizzle of olive oil.
    3. Add a sprinkle of paprika or sumac then serve with bread or veggies to dip.

    *Alternatively, using a food processor, pulse feta to fine crumbs. Add cream cheese and and pulse until well combined.

     

    Pan con Tomate

    A traditional tapas dish, this tomato dip is light, fresh and very easy to make with essentially two ingredients. It is also a popular breakfast dish spread liberally on toast. Make sure your tomatoes are good quality and ripe as they are the star of the show.

    Serves: 6

    Prep time: 5 -10 minutes

    Cooking time: No cooking required

    Ingredients

    • 2 large, ripe beefsteak tomatoes
    • 1 cloves of garlic, minced
    • 2tsp extra virgin olive oil
    • 1 good pinch of sea salt
    • Sprig of fresh basil to garnish (optional)

    Equipment

    • Box grater
    • Bowl

    Method

    1. Chop tomatoes in half and grate coarsely on cut face. The flesh should grate leaving the skin behind in your hand.
    2. Add minced garlic, oil and salt and mix.
    3. Serve with toasted ciabatta or warm flat breads.

     

    Classic Chunky Guacamole

    This is much nicer than the ones you buy in the shops and is so simple. You can use a food processor for this but do it by hand if you prefer a chunkier texture.

    Serves: 4

    Prep time: 5 minutes

    Cooking time: No cooking required

    Ingredients

    • 2 large, ripe avocados
    • 1 small onion
    • a handful of fresh coriander
    • 1 clove garlic
    • 5 ripe cherry tomatoes
    • 1 red or green chilli
    • juice of 1 lime
    • 1 good pinch of salt

    Equipment

    • Mixing bowl
    • Fork
    • Sharp knife

    Method

    1. Remove stones from avocado and scoop out flesh in to a bowl. Mash with the back of a fork; add lime juice and mix, this will stop the avocado going brown.
    2. Add the onion, very finely diced. Chop garlic, chilli, tomatoes and coriander very finely and add.
    3. Combine everything in a bowl and chill covered until serving. Serve with warm tortilla chips.

    Take a Dip - 3 Summer Recipes 2

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