Summer Salad with Apple, Pear & Feta Cheese

It is finally warm enough to leave the house in just a t-shirt! Yay!

Summer Salad with Apple, Pear & Feta Cheese
(serves 1)

• 1 handfull baby spinach leaves


• 1/2 small apple


• 1/2 small pear


• 5 cherry tomatoes


• 2 tablespoons bulgur wheat


• 1/4 pack feta cheese


• 3 tablespoons olive oil


• 1 -2 tablespoons balsamic vinegar


• 1/2 teaspoon honey


• 1/2 teaspoon mustard


• salt and pepper to taste

1. Cook bulgur wheat according to packet instructions.


2. In the meantime, wash your veg / fruit and cut everything into bite sized chunks.


3. In a small jar, mix together oil, vinegar, honey, mustard, salt and pepper for the dressing.


4. Once the bulgur wheat is cooked,throw all your ingredients together in a big bowl, pour the dressing on top, give it a good toss and top with crumbled feta cheese.

Risotto!

I've really been craving rice recently so I asked the Leopotamus to cook me a vegetarian rice dish. This is what he came up with!

Risotto with Butternut Squash and Spinach

(serves 2-3)

• 1/2 butternut squash, peeled, deseeded and cut into cubes


• 2 handfulls of baby spinach leaves


• 1/2 red onion, sliced


• 2 sprigs rosemary


• 1 clove garlic, finely diced


• 200g ristto rice


• 35g butter


• 500ml vegetable stock


• 150ml dry white wine


• salt and pepper


• parmesan cheese


• olive oil

1. Preheat your oven to 200°, place squash and onion on a baking tray, drizzle with olive oil, sprinkle with rosemary, salt and pepper and bake for about 20 minutes.


2. Heat up the butter in a large pan, then add the rice once it's really hot. Make sure you stir the rice constantly so it doesn't burn.Once you see the rice turn slightly translucent, add the garlic and fry for about one minute, then add the white wine. Simmer until the liquid has been soaked up by the rice, always making sure you keep stirring to avoid the rice sticking to the bottom of the pan.


3. Add your roast vegetables and a laddle of hot stock. Again, wait for the rice to soak up the liquid and keep stirring. Repeat this process until all broth is gone. You will probably run out of broth before the rice is fully cooked - simply continue adding plain hot water, one laddle at a time, until your risotto is smooth and creamy.


4. Finally add your washed baby spinach (and maybe a tiny bit more hot water) and let it wilt for about 2 minutes, then simply scoop onto plates, top with a little parmesan and enjoy! This is seriously good stuff.

Pasta with Oven-Roasted Butternut Squash and Rosemary

I threw this dish together last night and it turned out so delicious that I forgot to take a picture of it... Creamy Pasta with Oven-Roasted Butternut Squash and Rosemary (serves 2)

• 200-300g spaghetti


• 1/2 butternut squash


• 2 sprigs rosemary


• 1/2 red onion, thinly sliced


• 1 clove garlic, finely diced


• 100ml white wine


• 100ml milk


• 100g creme fraiche


• juice of 1/2 lemon


• 1 small handfull of parmesan


• olive oil


• salt and pepper

1. 1. Preheat oven to 200° celsius. Peel, deseed and cube the butternut squash, then place it on a baking tray. Drizzle with olive oil and sprinkle with rosemary, salt and pepper, then place in the oven and bake for 30-40 minutes or until soft and slightly browned.


2. About 15 minutes before the pumpkin should come out of the oven, start boiling your pasta.


3. Next, heat up some olive oil in a large frying pan. Sautee the onion and garlic until fragrant but be careful not to burn them. Deglaze the pan by adding the wine and let simmer for 2-3 minutes. Stir in the mustard, milk and créme frâiche, then season with salt, pepper and lemon juice. Let simmer for another 1-2 minutes, then turn off the heat and add the pumpin.


4. Drain the pasta and divide onto two big plates. Pour sauce on top and garnish with a little parmesan cheese. Sooo good.