Boureki - Greek Potato & Courgette Bake

This is another Cretan vegetarian recipe, which is filling and warming - great for the winter months ahead. It does take a long time to cook, so I would suggest making two and freezing one for another meal.
Traditionally, boureki is made with mizithra cheese which is difficult to find in the UK, so I've used feta instead.

Serves 4

• 2lb/900g (unpeeled weight) baking potatoes
• 1lb/450g courgettes/zucchini
• 2 tbsp fresh chopped mint or 2 tsp dried mint
• 1 tbsp fresh chopped dill leaves or 1 tsp dried dill
• 2 tbsp olive oil
• 8oz/200g pack of feta
• black pepper, to taste
• ½ pt/280ml hot vegetable stock (made with a stock cube)

Pre-heat the oven to 170C/160C Fan/325F/Gas 3.

Peel and slice the potatoes as thinly as possible. This is best done using a food processor or mandoline slicer.
Thinly slice the courgettes the same way.

Grease an oven proof dish (approx 25x20cm) generously with olive oil and place a layer of courgettes in, slightly over lapping. Repeat with a layer of potatoes and another layer of courgettes. Crumble half of the feta over, and sprinkle with black pepper, half of the mint and half of the dill.
Continue layering up the vegetables, finishing with a layer of potato.

Mix the rest of the herbs into the stock and carefully pour the into the dish over the vegetables.
Top with the remaining cheese, an extra sprinkle of mint and drizzle the remaining olive oil over.
Cover the dish tightly with foil and place in the oven.

Bake for 2-2½ hours until the potatoes are soft (insert a sharp knife into the potatoes, to see if they are tender) - believe me, it will take this long to cook, as I have tried to reduce the cooking time and ended up with under cooked potatoes! 
If liked, remove the foil for the final 10-15 minutes, to brown the top of the boureki. Allow to cool for around 10 minutes before cutting into squares.
Serve with seasonal vegetables or salad.

Seasonal variation: Try swapping the courgettes for sliced squash, pumpkin or celeriac.

Vegan version: Swap the feta for a vegan feta-style cheese. When topping the bake, mix the crumbled 'feta' with the remaining olive oil before sprinkling over the potato, to help stop it from drying out too much.

Slow cooker version: Although I haven't tried this, I reckon this dish could also be cooked in a slow cooker. Follow the recipe above but reduce the amount of stock by half. Cook on high for 4 hours or low for 7-8 hours. Brown under the grill before serving. Do let me know if this works!

I'm linking this recipe up to Ren Behan's Simple and in Season event for October.

Pin It

Pasta with Greek Tomato Sauce (Vegan)

After many years holidaying in Greece, I'm still yet to recreate an authentic copy of the Greek version of Napoli/Napolitana sauce. I've tried various variations from a very basic sauce with just onion, garlic, herbs and tomatoes, to a sauce with different combinations of vegetables (courgettes, peppers and carrots), but none are quite right...it's probably due to the fresh, ripe, Greek tomatoes, but may be due to some other hidden ingredient, which I am yet to discover. 

Do let me know the traditional recipe if you have it!

Anyway, here's my take on the dish, which is low-fat, only takes about 30 minutes to make and costs a very economic £2 to serve 4-6 people. It has lots of garlic plus an added kick of chilli and a touch of fragrant cinnamon - simply omit these for an Italian rather than Greek-style sauce. I generally make a double batch of this sauce and freeze half. You can use the sauce for lasagne, bolognese, veggie meatballs, aubergine parmigiana etc.

Serves 4-6

• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 1 tbsp fresh flat-leaf parsley leaves, coarsely chopped
• 2 large cloves of garlic, crushed or finely chopped
• 1 bay-leaf
• ½ tsp dried Greek oregano (optional)
• ¼ tsp ground cinnamon/½ cinnamon stick (optional)
• ½ tsp fresh red chilli, very finely chopped
• 2x400g/14oz cans chopped tomatoes (use good quality, not an economy brand for the best flavour) - or about 800g/1lb 12oz fresh, ripe tomatoes, skinned and chopped
• ½ tsp sugar (optional)
• Black pepper to taste
• 450g/1lb dried pasta (rigatoni, penne etc.)

Heat the oil in a large pan.

Add the onion and cook on a medium heat for a few minutes, before adding the garlic.

Allow the onion and garlic to cook without colouring.

Add all of the remaining ingredients (except the pasta) and simmer for 15-20 minutes with the lid on.

Remove the cinnamon stick and bay-leaf (if using).

Blend briefly with a hand blender if you prefer a smooth sauce.

Return to a low heat and allow to reduce whilst cooking the pasta for 10-12 minutes. Drain the pasta and serve topped with the tomato sauce.

For vegan garlic bread, simply mix a further small crushed clove of garlic with 2 tbsp dairy-free spread and a little chopped fresh parsley. Spread generously onto fresh crusty bread and bake in a hot oven for 5-10 minutes, or until golden brown.

I'm linking this post to this month's, garlic-themed Pasta Please Challenge hosted by Tina at The Spicy Pear and started by Jac at Tinned Tomatoes. Pop over and take a look at the other great pasta dishes all using garlic.

Pin It

Veggie Sausage & Baked Bean Pasta

©

Not only is this meal quick and easy to prepare, it's cheap and filling too, especially if you use store's own economy brands! (I used ASDA's veggie sausages £1.58, baked beans 25p, passata 29p, onion 10p, red peppers 75p, pasta 29p - total to feed 4 people £3.26)

Serves 4, takes 30 minutes to cook.

• 1-2 vegetarian/vegan sausages per person
• 1 tin of baked beans (or any other kind of tinned beans)
• 500ml passata
• 1 onion, diced
• 1 clove of garlic, crushed
• ½ tsp mixed dried herbs or oregano
• 2 red bell peppers cut into chunks
• 2 tbsp veggie Worcester sauce (optional)
• Black pepper to taste
• 250g dried pasta

Heat a drop of oil in a large pan.
Cook the onion, garlic and peppers for 5 minutes on a medium heat until softened.
Add the passata, Worcester sauce, herbs and pepper and simmer for 20 minutes.
Meanwhile cook the sausages and pasta.
Drain the pasta, chop the sausages into chunks and mix both into the pasta sauce.

Alternatives: For an even quicker meal, use a jar of ready made tomato pasta sauce instead of the onion, garlic and passata. 
Swap the baked beans for any other tinned beans, to reduce the sugar content.
Use any vegetables you need to use up (mushrooms, sweetcorn, courgette etc), rather than the peppers, to make this dish even more economical.

Pin It