All posts tagged: feta

Spring Pasta Salad (perfect for packed lunch)

This month, Cate in the Kitchen turned three years old. I didn’t bake a cake, I didn’t write a blog post, I didn’t even really pay my own personal anniversary much notice until the past couple of days. When I got to thinking, I realised that this blog is a really different space than it was three years ago. I’ve grown as a writer, I’ve widened the net a little in terms of the content I produce here, and I’ve almost completely stopped publishing recipes – which was pretty much my sole purpose when I first started blogging. I don’t know why that is, exactly. It could be that consistently publishing new recipes takes a shit tonne of planning time that I no longer have, or that recipes just don’t do so well when it comes to traffic, or that my creativity is being channeled elsewhere. I’m always doing new things with food, but those experiments and discoveries and adventures tend to happen only on social media now, and never make it onto the blog. I …

Pea Avocado Feta Fritters

Avocado, Pea and Feta Fritters

I’ve said it before, and I’ll say it again because it’s always relevant: my best recipes are always completely unplanned and born out of a desire to use up a few ingredients to make room in the fridge, or more often than not these days a desire to use whatever small amounts I have in to avoid having to go food shopping in my lunch break. I wasn’t expecting this to be anything all that special. This was half an avocado that I’d forgotten about at the back of the fridge from last Monday night that somehow hadn’t rotted beyond recognition, the tiny little portion of peas that had been clogging up my freezer drawer for too long and feta that had seen better days. But my current obsession with turning pretty much everything into something frittery (see: dill sweet potato cake) turned those wholly unimpressive ingredients into a lunch worth telling my friends about. Which is what I’m doing right now. This probably isn’t healthy, but it contains two different green things and Nigella …

Roast Squash and Feta Quinoa

As a kid, I despised butternut squash. I don’t know what it was about it, I just wouldn’t go near it. Over the years my taste buds have grown up (probably more than I have) and I’ve learned to love it. This is pretty good news when it comes to health benefits, the guys over at wholeliving.com say: “Low in fat, butternut squash delivers an ample dose of dietary fiber, making it an exceptionally heart-friendly choice. It provides significant amounts of potassium, important for bone health, and vitamin B6, essential for the proper functioning of both the nervous and immune systems.”   1 butternut squash, diced 160g quinoa 150g feta 2 tbsp olive oil juice of 1 lemon 2 cloves garlic, chopped finely handful pumpkin seeds a few snips of chives Heat your oven to Gas Mark 7 (conversions here) and put the butternut squash in a roasting dish. Drizzle with one tablespoon of olive oil and sprinkle with a teaspoon of salt then shake the dish to coat all the pieces. Roast on the top …