Meals in the last week

Spanokopita.
This is a standard of mine.

Take 500gm frozen spinach, 250gm of ricotta or fetta, 3-5 spring onions chopped (or small onion chopped), dash of lime or lemon juice and two eggs.
Mix all ingredients and put into a 20cm pie dish. Take three leaves of filo pastry and fold each in half. Spray with oil and cover the pie dish, take the next leaf of filo and do it again, until you have used the filo. Bake in a moderate oven (185) until brown on top, about 25 minutes and serve immediately.

Risotto
1 and half cups of risotto rice, 5 spring onions, 1 litre of vegetable stock, 1 glass of white wine, 1 cup of water, vegetables as desired, 125gm parmesan.

Spray frypan with olive oil and toss rice and onions. Once they are coated with the oil, then add the wine. In the meantime heat the vegetable stock and water to boiling point. Ladle stock in one ladle at a time waiting for the stock to absorb, about 20 minutes, then add vegetables (capsicum, peas etc) and stir, once they are warmed through add the cheese and take off the heat and stir.

For this risotto follow the above recipe, but chop two small or one large fennel bulb, two large mushrooms (side plate size), half a cake of blue cheese (about 125 gms or what you like) and a half a cup of parsley. Add these ingredients just before you have added all the stock, to enable the mushrooms to cook.


Both risotto meals are vegetarian and gluten free. Serve both with a green salad. My favourite at the moment is a mix of salad greens, spinach leaves, rocket, with sundried tomatoes, pine nuts, corn and toss. Today I added cucumber, or you can add capsicum. Really does not need a dressing because of the oil from the tomatoes.