Potato Tart Stuffed with Feta and Serrano Ham

Potato Tart Stuffed with Feta and Serrano Ham

This recipe makes a round 28cm tart.


1 sheet puff pastry (250g)

800g potatoes (such as Yukon Gold), peeled

150g feta, crumbled

80g serrano ham

3 eggs

60ml soy milk

2 tablespoon Greek yogurt

½ tsp dried rosemary

Salt, to taste

Pepper, to taste


Preheat your oven to 180C and grease a 28cm round quiche pan. Roll out the puff pastry sheet and line the pan with the pastry.

Using a madoline, slice the potatoes about 1.2mm thick; you can do this by hand but just make sure all the slices are the same for even cooking.

In a small bowl whisk together the eggs, milk, yogurt, rosemary, salt and pepper and set aside.

Now it is time to assemble the tart. Start with a single layer of potato slices; don’t worry about it being perfect, you want it to overlap a bit. Top with 1/3 of the serrano ham and then 1/3 of the feta. Continue with another layer of potatoes and then the serrano ham and the feta. Repeat this step once more and finish off with one last layer of potatoes. Finally pour the egg mixture over the potatoes.

Transfer the tart to the oven and bake for 50 minutes, a toothpick should be able to go straight through and come out clean. Enjoy with a simple green salad!



Chicken, Brussels Sprouts & Beer Casserole with Cauliflower Mash

Chicken, Brussels Sprouts & Beer Casserole with Cauliflower Mash

This cheesy dish is so yummy. I love the combination of the Brussels sprouts with the beer and then the creaminess of the cauliflower mash just completes it. It is a perfect meal for these last cold days that will just warm you up in no time!

This recipe serves 4.


500g Brussels sprouts, cleaned and halved

500g chicken thighs, sliced

30cl beer (I used Heineken)

150g Gouda cheese, grated

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon lemon pepper

¼ teaspoon chili powder



2 tablespoons olive oil

For the mash:

1 medium cauliflower, cut into florets

250ml heavy cream

1 vegetable bouillon cube or stock cube

White pepper



150g mozzarella cheese, grated


Heat the olive oil in a pan over medium heat and add the sliced chicken, season with salt and pepper. Once the chicken is cooked set it aside. Bring the heat to high and add the Brussels sprouts to the pan with the chicken fat. The vegetables should be browned but not fully cooked.

In a large bowl mix the Gouda cheese, garlic powder, onion powder, lemon pepper and chili powder until well combined. Now add the chicken and Brussels sprouts and season with salt and pepper if needed, lastly pour in the beer and mix all together.

For the cauliflower mash, add the florets, cream and bouillon cube to a large pot and boil until tender, 8-10 minutes. Add the cauliflower to a food processor and blend while gradually adding the cream, in which the cauliflower was cooked in, until a smooth consistency, season with salt and pepper if needed.

Pre heat the oven to 200C/425F. Now assemble the casserole by adding the chicken and Brussels sprouts mixture to an oven dish. Top with the cauliflower mash and cook in the oven for about 45 minutes, the beer and cheese mixture should be bubbling. Sprinkle the mozzarella cheese over the casserole and broil for a few minutes until the cheese has some color. Enjoy!