Leek, Sage and Feta Tart

Dinner, Lunch

A tart or quiche is a great option for a midweek dinner and doubles up as lunch the next day too as it tastes just as good cold as hot. I personally think the flavour intensifies the day after baking so don’t be afraid to bake this in advance or even freeze it before serving.

The tart pastry could be made overnight or earlier in the day to speed up the process. By refrigerating the pastry, this allows a flaky consistency which is what we all desire!! Puff pastry could also be used instead. Or if you are not too fussed about pastry then why not use the filling ingredients to make Cupcake Quiches??

I love to serve this tart alongside a mix of salads. My red cabbage slaw works great as does a simple green leafy salad.

Serves 6.Leek, Sage & Feta Tart; Delalicious

Pastry:

  • 170g wholemeal flour
  • 100g plain flour
  • 1 tsp salt
  • 1 tsp freshly ground pepper
  • 140g coconut oil, solid
  • 3-4 tbsp cold water

Filling:

  • 2 tsp coconut oil
  • 4 cloves garlic
  • 1 tbsp sage leaves
  • 1/2 medium onion, diced
  • 1 leek, sliced into rounds
  • 100g mushrooms, thinly sliced
  • 100g spinach/kale/chard, shredded
  • 6 eggs
  • 4 tbsp creme fraiche
  • 50ml milk
  • 50g feta, cubed
  • freshly ground pepper
  • 1 tbsp pumpkin seeds
  1. Make the pastry: sift the flour, salt and pepper into a large mixing bowl.
  2. Rub in the coconut oil in tablespoonfuls with a fork until it forms breadcrumbs.
  3. Gradually add the water and stir with a wooden spoon until a dough forms.
  4. Roll the dough into a ball shape, cover with cling-film and place in the fridge for 10 minutes.
  5. Preheat an oven to 180°C and grease a 23cm quiche tin or use two smaller tins like I used. Remove the dough from the fridge and roll out on a floured surface into a 2cm thick circular shape.
  6. Place the dough into your tin and trim off any excess around the edges.
  7. Melt one teaspoon of coconut oil on a large frying pan over a medium heat. Once melted, add the garlic, half the sage leaves, onion and leek. Gently saute for 5 minutes until the onions are translucent. Remove from pan and set aside.
  8. Return the pan to the heat and melt the remaining coconut oil. Add the mushrooms and saute for 5 minutes. Remove from pan and set aside.
  9. Return the pan to the heat and dry-fry the shredded spinach, kale or chard for 3-4 minutes or until it’s wilted. Remove from pan and set aside.
  10. In a large bowl or measuring jug, whisk the eggs, creme fraiche and milk together with some freshly ground pepper.
  11. To assemble the tart: place half the spinach on the base followed by half the leek mix and finally the mushrooms. Repeat above until all vegetables are used.
  12. Pour over the egg mix, sprinkle the feta, remaining sage leaves and pumpkin seeds over the top.
  13. Bake in the oven for 30 minutes or until a skewer comes out cleanly and the centre is firm.
  14. Allow to cool for 5 minutes before serving.

Chocolate Chip Chickpea Cookies

Snack, Treats

Chocolate chip cookies are heavenly and make the perfect treat with a glass of milk. As a lot of cookies are laden with sugar, using nut butter and chickpeas provides a natural sweet flavour.

These cookies use chickpeas instead of flour so are naturally gluten-free and rich in protein so great for our muscles.

Store the cookies in a resealable container in the fridge for at least one week or freeze.

Makes 8.Chocolate Chip Chickpea Cookies, Delalicious

  • 1 x 400g tin chickpeas, drained and rinsed
  • 125g almond butter
  • 60g dark chocolate
  • 2 tsp vanilla extract
  • 1 tsp baking powder
  • 1/4 tsp salt
  1. Preheat an oven to 200°C/180°C fan/400°F and line a baking tray with parchment.
  2. Place all ingredients excluding the chocolate in a food processor and blitz until smooth.
  3. Stir in the chocolate chips and place tablespoons of the mix on the baking tray.
  4. Flatten with a fork and bake in the oven for 10 minutes or until golden brown.
  5. Once fully cooled, store in an airtight container in the fridge.

Pulses like chickpeas and butter beans are great additions to baking. Try my Dark Chocolate & Cashew Bites for another pulse based treat.

Creamy Mushroom Stuffed Egg Crepe

Breakfast, Snack

If you are a religious follower of my blog, you might notice recipes with eggs being the dominant ingredient don’t feature too prominently and that’s because I don’t like eggs!

Don’t get me wrong, I still eat eggs just not in the boiled, poached, scrambled, fried or scotch-egg format. I even wouldn’t touch a quiche for a long time until I discovered if I added enough vegetables and other ingredients I could stomach them.

First came my Frittata, followed closely by my Cupcake Quiches, Fluffy Yoghurt Omelette and now an Egg Crepe has been added to my safe zone of egg dishes.

Eggs are probably one of the most versatile ingredients to have in the cupboard and they don’t need to refrigerated once fresh in the shell.  Free-range organic eggs are the gold standard as the colour and flavour can never be matched by battery laying hens (we have hens at home so honestly I know).

This crepe recipe can be adjusted really easily with whatever is lying around your fridge which makes it perfect for those days when you’re staring desperately at a very barren shelf. Swap any fresh or dried herbs, kale, spinach or any leafy green for the cabbage in the crepe, replace the cottage cheese with feta, mozzarella or even hummus; substitute tomatoes, roasted vegetables, leftover stir-fry instead of mushrooms. You really can’t go wrong with this recipe.

Serves 2.

Egg Crepe, Delalicious

  • 4 eggs
  • 2 tbsp milk
  • 2 spring onions, thinly sliced
  • 2 heaped tbsp sliced cabbage
  • 3 cloves garlic, minced
  • 10 button mushrooms, sliced
  • 4 tbsp cottage cheese
  • 1 tbsp mixed herbs
  1. In a bowl, whisk together the eggs, milk, spring onions and cabbage. Set aside in the fridge until ready.
  2. Heat a frying pan over a medium heat with a drizzle of oil.
  3. Once hot, add the garlic and cook for 2 minutes. Add the mushrooms and toss until nicely golden. Mix through the cottage cheese and herbs until well combined. Remove from the pan and set aside.
  4. Rinse the frying pan and return to a medium heat with another drizzle of oil. Whisk the eggs one last time and pour half the mixture over the pan. Ensure the cabbage is evenly distributed.
  5. Once the crepe begins to cook through, place half the mushroom mix on half of the crepe and fold over.
  6. Continue to cook for another 2 minutes until the crepe is cooked through.
  7. Remove from the pan and repeat with the remaining egg and mushroom mix.

Baked Oat & Berry Pots

Breakfast, Snack

Is this recipe breakfast or dessert? How about both? Now that’s how every morning should start!

Oats are my favourite way to start the day. They are such a versatile ingredient that you never get tired of oats; start with some granola, porridge, overnight oats, add to a smoothie or try these baked oat and berry pots.

A cross between a souffle and porridge may be the best way to describe these without any of the stress. Use your favourite nuts and berries and you won’t go wrong.

For more Delalicious oat recipe inspiration click here.

Serves 2.

Oat & Berry Pots, Delalicious

  • 2 eggs
  • 2 tbsp nut butter
  • 6 walnut halves, chopped
  • 4 tbsp jumbo oats
  • 2 tbsp regular oats
  • 8 tbsp milk
  • 2 tbsp frozen or fresh berries, raspberries, blackberries, blackcurrants, blueberries
  • 1 tbsp water
  • 2 tbsp yoghurt
  1. Whisk the eggs and nut butter together in a large bowl.
  2. Add the walnuts, oats and milk and continue to whisk until well combined.
  3. Pour the mixture into two ovenproof ramekin dishes.
  4. Bake in the oven at 180C for 20-25 minutes or until a skewer comes out cleanly. You can also cook in a microwave on high for 3 minutes.
  5. For the berry coulis: stir the berries and water together in a small bowl. Place in microwave for 1 minute on high or simmer in a saucepan over a low heat for a few minutes until they begin to soften.
  6. To serve: spoon the yoghurt and berry coulis over the cooked oat pots.

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Crispy Sundried Tomato & New Potato Omelette

Breakfast, Dinner, Lunch

Leftovers are delicious but sometimes a bit of a challenge to revitalise into an enticing dish to eat. New potatoes are literally bursting out of the ground at this time of the year and no doubt a few too many have been boiled at dinner time.

Potato salad is a great way to use up leftover potatoes with a little mayonnaise and some fresh chives. Omelettes and frittatas are the next best answer.

For this recipe, I had some leftover vegetables from a dinner the night previous but fresh ingredients will work great too. In the case of uncooked potatoes, steaming or baking in the microwave will speed things up a little for you.

Serves 2.

Sundried Tomato & New Potato Omelette, Delalicious

  • 3 cloves garlic, minced
  • 4 eggs
  • 2 tbsp plain/ Greek yoghurt
  • 50ml milk
  • 1 tsp coconut oil, solid
  • 1 large tomato, diced
  • 50g cooked leftover carrots
  • 150g fresh spinach
  • 4 medium-sized new potatoes, sliced
  • 1 tbsp fresh rosemary, chopped
  • 5 sundried tomatoes, sliced
  1. Whisk the garlic, eggs, yoghurt and milk together in a measuring jug until well combined.
  2. Preheat a grill oven.
  3. Melt the coconut oil in a large ovenproof frying pan over a medium heat.
  4. Add the tomatoes and lightly get for a few minutes until the tomatoes soften. Roughly test the spinach with your hands and add to the tomatoes.
  5. Once the spinach begins to wilt, add the carrots, potatoes and rosemary. Stir to combine.
  6. Increase the heat to high and pour over the egg mixture. Sprinkle over the sundried tomatoes. Cook until the edges begin to harden and transfer to the grill oven. If the frying pan handle is plastic, wrap it in tinfoil to prevent it melting!!
  7. Allow the omelette to cook through under the grill for 5 minutes or until golden.

Do you have any great leftover recipe ideas? I would love to hear them, get in touch on social media.

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Banana & Nut Overnight Oats

Breakfast, Snack

Recovery is an essential part of exercising, to increase muscle size or power there must be breakdown in muscle fibres to result in regeneration and development. Without adequate recovery, muscle development will be inadequate or not occur at all. Recovery combines many facets including rest, rehydration and refueling. The refueling gold standard combines a mix of protein and carbohydrate and is consumed within 30 minutes of ceasing exercise.

Overnight oats combines both carbohydrates (oats) and protein (milk) and is a great option to have ready in the fridge for a recovery meal at any time of day. I have posted a number of previous flavours but this recipe came about with the presence of a bunch of very overripe bananas.

My other favourites are: Spring Bircher MuesliApple & Cinnamon Bircher Muesli . Quinoa is another great option as it’s bursting with protein Stewed Apple & Poached Plum Quinoa Porridge. Or when you are really short on time, my Berry & Oat Recharger is the one for you. 

Serves 1.

  • 3 tbsp oats
  • 1 tbsp chia seeds
  • 1 tsp cinnamon
  • 2 tsp nut butter/tahini
  • 1 overripe banana
  • 100ml milk
  1. Place all the dry ingredients in a bowl or jar.
  2. Chop in the banana.
  3. Mix all the ingredients together with the nut butter and milk until well combined.
  4. Store overnight or for at least 5 hours in the fridge.
  5. Serve with some chopped banana, nuts/berries, a drizzle of nut butter and a dollop of Greek yoghurt.

Berry & Oat Recharger

Breakfast, Juice, Snack

Recovery after tough exercise is vital for our muscles to repair and develop. A simple mix of both protein and carbohydrates within 30 minutes is backed by evidence to provide the necessary nutrients to our bodies. This smoothie is light and easy to digest whilst being super quick to prepare. If I’m traveling some distance to training, I will blend up the fruit and oats with a little water at home and simply buy some milk after training to mix through so that the milk doesn’t sour in my gear bag. I’ve used blackcurrants here but any berry combination would be perfect!

Serves 1, makes 500mls.

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  • 3 tbsp oats
  • 2 tbsp blackcurrants/blackberries/blueberries
  • 1/2 medium apple
  • 300ml milk
  1. Place all the ingredients in a blender or tall jar if using a handheld blender.
  2. Blend until smooth, add some more milk or water if you find the consistency too thick.