Sorry for the lack of posts recently…my sister has just had a little baby boy, so I’ve been spending most of my time with him cooing over his teeny tiny hands, feet, fingernails, nose…you get the idea!
I know a few people enjoyed my chilli recipe, so I figured I’d share another favourite of mine with you. This was inspired from something I had in Rhodes last year, and doesn’t follow a specific recipe per se, so everytime I make it it’s a little bit different (but just as yummy!)
1 medium onion
1 medium courgette
1/2 block feta cheese
1/2 pot olives
Italian seasoning mix
Start by cutting up all the veg into relatively small size chunks. Fry off in a a tablespoon of oil until they become soft.
Add in the chopped tomatoes (or chopped fresh if you have some) and simmer until some of the water has reduced off. Add in a teaspoon of all the herbs.
Put the wholemeal spagetti into a pan of bubbling water and boil for approx 10mins or until al dente (if you use your nail to split it it should have a slightly lighter core, but not be hard when you chew it).
Chop the feta and olives up into bite size pieces, and add to the sauce, allowing the feta to melt slightly whilst the spagetti is cooking.
Note; as feta has a low fat content it won’t melt like cheddar or mozzerella, but just add a nice creamy consistency to the sauce.
Add the spagetti, stir through and serve with salad or garlic bread.
Hope you all enjoy, if you have any recipes you’d like to share please just comment on the post and add them!