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Countdown NZ Spinach & Feta Scrolls (Summer Fave)

Not all delicious recipes have to come from Nana’s hand written cookbook with the flour, milk and cocoa splatters throughout the pages, although nothing will ever beat her golden recipes this sure does come close.

Spinach & Feta Scrolls – perfect for the kids lunch boxes and also just as a snack or a great addition to that BBQ you have been invited too..

Here’s what you need to make this mouth-watering meal:

  • 1 1/2 Sheets frozen puff pastry, thawed.
  • Spray cooking oil.
  • 250g Baby spinach.
  • 100g Crumbled feta cheese.

Method

1. Preheat oven to 200°C (180°C fan-forced). Line a large oven tray with baking paper. Join pastry sheets, overlapping them by 1cm and pressing together to join. Place pastry over the baking paper.

2. Spray a medium sized frying pan with oil. Place spinach in the frying pan and sauté over a medium heat for 1-2 minutes, or until just wilted. Transfer to a colander and squeeze out excess moisture. Spread spinach over pastry, leaving a 3cm border around the edge. Sprinkle feta over top.

3. Brush pastry edge with a small amount of water and roll up loosely. Cut into 6 equal rounds. Arrange the rounds with the cut-side up on the baking tray. Bake for 15-20 minutes or until the pastry is crisp and golden.

I love countdown for many reasons but if you browse the hundreds of recipes on their website (www.countdown.co.nz) it actually generates a shopping list below the recipe in which it gives quantities and the amount of food you need to complete the recipe – SO EASY! There is also many different meals/drinks/appetizers based upon the event or season to browse recipes from, it’s a great tool and the food never fails to disappoint, the kids will love it too.

 

Countdown shopping list - Feta & Spinach Scrolls

Countdown shopping list – Feta & Spinach Scrolls

 

 

 

 

 

 

 

 

 

 

 

 

 

What are you waiting for? lets start summer with a bang (and a yummy, easy, affordable meal).

 

(Image & Recipe from www.countdown.co.nz)

Casserole/stew

Winter’s Beef Casserole

Don’t just warm your tummy – warm your soul as well! this recipe is a MUST for these winter chills.

  • 600g chuck or gravy beef.
  • 1x onion, sliced.
  • 2x medium carrots, sliced thinly.
  • 2x Tbsp plain flour.
  • 3x cups beef/vegetable stock.
  • 1x tsp Worcestershire sauce.
  • 1x Tbsp soy sauce.
  • 1 Tbsp thyme.
  • 2x bay leaves.
  • 2x tsp garlic.

Preheat the oven to 180°C.

Cut beef into cubes/strips.

Season with salt and pepper, add about 2 tablespoons of oil and mix well.

Heat a large fry pan over a medium-high heat. Brown the beef in batches then place in a casserole dish.

Reduce heat in pan, and sauté the onion and carrot in butter. Cook for 1-2 minutes, stirring occasionally.

Sprinkle in flour and stir until the vegetables are coated.

Gradually pour in stock, stirring well. Add the remaining ingredients and bring to the boil. Pour into a casserole dish, cover then place in oven and cook until the beef is tender. Stir every 40 minutes or so, adding water if needed to keep the ingredients just covered. (Roughly cooking time is 2hrs and 30mins but will depend on different types of ovens and temperatures)

Smart tip: This casserole can be cooked on a stove top or slow cooker.

Stove top method: Place the browned beef and other ingredients in a heavy-based pot. Partially cover, keep the heat low. Simmer until the meat is very tender. Stir occasionally, adding water if needed to keep ingredients just covered.

Slow cooker: Place the browned beef with other ingredients into the slow cooker and place onto low for 6 hours or until the meat is tender. Depending on size and cut this can take up to 8 hours.

 

Easy-Peasy Quiche and Salad

Summer is slowly creeping up on us leaving our appetite for soups and hot roasts in the cooler seasons, now is the time you get stuck with ideas for healthy, easy and quick dinners.

Lately I’ve been working hard in the kitchen picking and choosing parts from each recipe online to create the perfect quiche of my own, after countless failed dinners turning into takeaway nights i was getting tired of not perfecting this summer goodie until i came up with this recipe – you better believe i was very stunned on how such a simple, easy meal turned out to be liquid gold!

All in all, here we have the PERFECT summer time favorite that you just HAVE to try, it’s quick, easy (and cheap!) besides, who wants to be stuck hovering over a hot element for 5000 hours in this heat? definitely not us!

What you will need:

400g Savory shortcrust pastry

2x Spring onions (Sliced)

3x Medium Courgettes (Sliced thinly)

1/2 Cup Sliced red pepper

2x Large mushrooms (Sliced)

150g Feta (Crumbled)

7x Eggs

1x Cup Milk (Or cream for a more creamier taste.)

1/4 Cup Chopped parsley

1/2 tsp Salt & Pepper

1/2 Cup Cheese (I recommend tasty)

2 1/2 Tbsp Olive Oil

250g Cherry Tomatoes

1 1/2x Handful of spinach

 

Directions:

  • Set oven to 180C.
  • Roll out the pastry on a lightly floured board. Line a 22cm quiche tin with pastry and cut off the excess around the edges.
  • Refrigerate for 20 minutes. Line the pastry with baking paper. Bake blind for 20 minutes.
  • In the base of the cooked pastry arrange the spring onions, rocket and courgettes. Sprinkle the feta over them.
  • Whisk the eggs, milk, parsley, salt and pepper, spinach, mushroom & Red pepper. Pour the mixture over the courgettes carefully and sprinkle with cheese.
  • Bake in the oven for 30-35 minutes or until set. Remove and let the quiche rest for 20 minutes before serving.
  • Put the tomatoes and oil in a small ovenproof dish. Season with salt and pepper. Bake in the oven for 10-15 minutes until softened and juicy.
  • Serve the quiche warm, topped with the roasted tomatoes.

And there we have it! Healthy, Easy & cheap! Also not to mention, it’s a real hit with the family – especially those ones who steer clear of vegetables (you can smuggle as many as you like in there they probably wouldn’t even know).. Easy-Peasy or what?