Surrey Homes | SH31 | May 2017 |Restoration & New Build supplement inside

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Food on the go! Julie Simpson creates four simple recipes for easy-to-transport travellers’ treats Photographs: David Merewether wealdentimes.co.uk 136
Food Leek & Spinach Rolls (makes 4 rolls) Preparation time: 30 minutes Cooking time: 20 minutes • 2 medium leeks, chopped • 300g baby spinach leaves • 2 tbsp flat-leaved parsley, chopped • 6 sheets 10x18 inch filo pastry • 100g feta cheese • 2 eggs • 2 tbsp olive oil for brushing pastry sheets 1. To create the filling, soften the chopped leeks for 5-10 minutes over a gentle heat in 1 tbsp olive oil and add the spinach leaves. Stir over a low heat until the spinach wilts. In a bowl, whisk in the eggs, crumbled feta and chopped parsley. Add the cooked spinach and leeks and stir together. 2. Cut the filo sheets in half, creating 12 squares measuring roughly 10 x 9 inches each, and cover with a damp tea towel while assembling the rolls. To create four pastry sheets for the rolls, place a filo square on the work surface, brush with olive oil and cover with a second sheet of filo, brush that with oil and then place third and final sheet on the top. Create 3 more sheets in the same way. Cover each completed sheet with a damp tea towel. 3. To construct the rolls, divide the filling into four. Spread the mixture down the right-hand side of each pastry sheet leaving an inch at top and bottom. Turn over the top and bottom to hold the filling in, then roll up neatly, and brush the seam with oil. 4. Place the rolls, seam side down, on a baking tray and cook in the oven for 15-20 minutes at 180°C. Red Pepper & Onion Frittatas (makes 8 frittatas) Preparation time: 25 minutes (including roasting veg) Cooking time: 15 minutes • 1 tbsp rapeseed oil • ½ red onion • ½ red pepper • 1 tsp smoked paprika • pinch sumac • 110g grated cheddar • salt and pepper • 6 eggs • salt and pepper 1. Chop and thinly slice the pepper and onion, toss in the oil, sumac and smoked paprika and roast on a baking tray in a hot oven (200°C) for 15 minutes. 2. Divide the roasted vegetables and grated cheese between 8 deep non-stick muffin tins. 3. Whisk the eggs, add a grinding of black pepper and divide mixture between the 8 tins. 4. Cook in oven at 180°C for 12-15 minutes. 137 wealdentimes.co.uk
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Surrey Homes | SH31 | May 2017 |Restoration & New Build supplement inside

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