House full of blokes

Feta and spinach are a classic combination and my favourite flavours this summer. I've been making a yummy dip one of Annabel Langbein's recipes (follow the link to the recipe Spinah and feta dip )and these delicious parcels made by a house guest and adapted to become a family favourite. They are so tasty that I manage to get away with them as a vegetarian meal for the lummoxes. Ingredients 200g feta 1 leek or onion finely sliced 2 cloves garlic crushed 1 tablespoon fresh thyme 1 bag baby spinach (120g) Finely grated zest of 1 lemon 2 eggs 10-12 sheets filo pastry 50g butter- melted Method Pre heat oven to 200 C.  Cook leek or onion with garlic and thyme in olive oil over a low heat until soft and translucent.  Add the spinach, crumbled feta and lemon zest.  Cook until spinach is wilted.  Take off the heat and add two eggs and season with plenty of cracked pepper.  Stir to combine and leave off the heat.  ...

My lovely boys love flavours from all around the world.  As I am supporting them to learn to cook they want to replicate some of their favourite dishes - these aren't always things that are already part of my repertoire and it takes a bit of research to find recipes that are simple enough to do with beginner cooks and that contain ingredients that are available in small town NZ.  I figure if I can get them here they are probably available in every other conceivable corner of the world. The dumplings we ended up with were fragrant and delicious with great texture contrasts in the tasty parcel.  These were simple to make - although took a wee while to assemble and steam (a larger bamboo steamer is on my wish list the next time I'm in a town with an Asian grocery store).  We will definitely be making them again and I can see quite a few variations to try - including different cooking methods and dipping sauces. We chose to serve these in a chicken broth with gin...

A quick, easy, budget friendly and satisfying family meal.  Ingredients 50 grams butter 1 onion finely chopped 3 or 4 large mushrooms finely chopped 3 rashers bacon diced 1/4 cup plain flour 2 cups milk 1/4 teaspoon nutmeg 1 teaspoon dried mixed herbs 1 packet pasta (penne or spirals work well) 1 cup grated cheese (edam or mozzarella) 1/2 cup grated Parmesan  Mix the two cheeses together Method Pre heat the oven to 200C Put a large pot of water on to boil for the pasta.  Cook pasta once water is at a rolling boil - drain about 2 minutes before the packet instructions say as the pasta will cook further in the oven. Reserve 1/2 cup pasta water and mix back through drained pasta with a good slug of olive oil  and some freshly ground pepper. Put aside until sauce is ready.  For the sauce  Place a large pan over a medium heat add butter, onion, mushroom and bacon and cook until onions are well softened. About 5 mi...