A Vagabond Life - Food

Ingredients 2 leeks white part finely sliced 1 small onion diced 1/2 cabbage finely sliced 2 teaspoons cumin powder 1 teaspoon fennel seeds crushed 250 grams goats Fetta  150 grams ricotta Cumin seeds Phyllo pastry sheets Melted butter Mint leaves Flesh of half a lemon Juice of half a lemon Olive oil Method . Melt a dob of butter in a large frying pan and then add some olive oil ( the oil will stop the butter burning). Onion the onion, cook until in softens and then add the leeks and soften. When the leeks are soft add the cumin powder and crushed fennel seeds stir in well, cook for a further one minute. Remove from the heat and allow to cool for 20 - 30 minutes When cool add the ricotta and about 200 grams of the Fetta and stir well. Taste for seasoning and add salt and pepper as required (Fetta is quite salty so be careful when adding salt). Mix it all together well. While the mixture is cooling prepare the dressing by  mixing th...

In the dead of winter there are slim pickings at the market in the fruit and vegetable area...but there are a number of varieties of cabbage available and while I do enjoy my mique and my cabbage soup after a while it does wear a bit thin! So as they say necessity is the mother of all invention we have had to become a little creative with our cabbages! So the next few blogs are recipes that we have tried this winter, while perhaps not strictly French they do turn that humble cabbage into a culinary delight. Cabbage and Goats Cheese Filo Scroll. Olive Oil 2 leeks, thinly sliced 1/4 cabbage finely sliced 1 tsp fennel seeds 2 tsp cumin seeds 120 grams soft goats cheese Approx. 12 sheets filo pastry 100 grams melted butter 200 grams feta cheese 1 lemon mint Pre - heat oven to 180 C Grind fennel seeds and 1 tsp cumin seeds in a mortar and pestle.  Heat the oil in a large heavy based frying pan and gently cook the lee...