Spinach & Feta tart

The weather is crap outside so what a perfect day to bake.

1tsp olive oil
1 large red onion, sliced
300g spinach (use packet frozen spinach if you want to make this even quicker)
1 sheet of ready made shortcrust pastry
3 large eggs, beaten
300g feta cheese, diced or crumbled the choice is yours

Heat the oil in a large frying pan, gently fry the onion til tender.  Add the spinach and cook til wilted.  Set aside.
Line a round baking tin or ceramic dish with the sheet of shortcrust pastry, leaving 2-3cm hanging over the edge.
When the onion/spinach mix has cooled, squeeze to drain the excess liquid out, put it in a mixing bowl then add the beaten eggs and feta cheese, mix it all up (eave a little egg to brush the pastry when it comes to the final stage of preparation).
Pour the mixture into the pastry shell and fold the edges over.  Brush the pastry with the remaining egg, and bake it in a 180C oven for about 40 minutes.

We both had a slice of this for dinner tonight with Welsh lamb cutlets, some steamed vegies and mint sauce.  There is still enough tart left over for lunch tomorrow and possibly on Sunday too!  Next time I make this I think I will add some diced bacon and a few slices of tomato to the top of the tart before I fold the pastry over.

Leek & Potato Soup with Chicken, Bacon and Sage

Our little kitchen is going to be cooking up a storm over the next few months.  It is cold enough now that Andrew & I are keen for soups and stews so I've found a yummy sounding recipe for Leek & Potato Soup but this has a nice hearty twist to it.

Preparation Time: 10 minutes
Cooking Time: 45 minutes

Serves: 4

Ingredients

50g butter
1 onion, chopped
75g smoked streaky bacon, chopped
1 tbsp chopped sage or 1 tsp dried sage
450g potatoes, peeled and sliced
450g leeks, sliced finely
2 litres chicken stock *
200g - 300g cooked shredded chicken *
salt and pepper

* a few chicken thighs can be poached with the stock - using the liquid to make the soup and mixing the cooked chicken in at the end.

Instructions

1. In a large pan place the chopped onion and sweat in the butter along with the bacon and sage for about 10 minutes, without browning. Add the leeks and potatoes and stir well.

2. Add enough stock to cover the vegetables, bring to the boil and simmer for about 30 minutes… until the vegetables are tender. Take a few cups of the soup and puree in a food processor before returning to the soup pan. Mix together. This should bring the soup together.

3. Add the chicken and season. More stock or a dash of cream can be added to make your soup the required consistency.

I will let you know how it turns out!