Friday, 18 October 2013
Rosti, tomato and feta casserole with mushroom and leek stuff
2 onions, 1 red one white
Grate potatoes and onion season well, put into seive and weigh down to drain out water.
Squish into patties. Fry, when other stuff is nearly ready in olive oil and butter for a couple or 3 minutes each side.
Tomato and feta casserole
1/2 red onion
handful of olives
Chop tomatoes roughly, and red onion finely, put in oven proof dish - crumble in feta and chuck in stoned black olives. Bake, covered with foil for half an hour or so.
Mushroom, leek and pea sauce
splash of white wine
handful frozen peas
Sautee chopped and washed leeks in olive oil, when a little soft add mushrooms and garlic. Adda splash of white wine and simmer gently. When nearly ready to eat chuck in handful of frozen peas, heat through, take off the heat and stir in tbsp creme fraiche.
My favourite bit was the hot sweet tomato with the salty feta and olives, against the fried potato. Yums.