Striking mains

Folded Filo Casserole with Camembert and Figs

300g filo pastry

100g butter

2 eggs

250ml cream

400g camembert

Dried figs

1 pear

3 sprigs thyme

2 red onions

salt

pepper

2 teaspoon sugar

nutmeg

pumpkin seed oil

30mlbalsamic vinegar

olive oil

Peel and cut the red onions in half and then into thin strips. Place the onions in a sealed container with the vinegar, a pinch of salt and 1 teaspoon of sugar and marinate for about 1 hour.

Remove the pastry 30 minutes before you start from the refrigerator to allow it to come to room temperature.

Preheat the oven to 180C fan and butter a baking tray (about 20cm x 30cm).

Drain the figs, pat them dry with kitchen paper and slice them thinly. Then cut the Camembert into thin slices and mix the eggs and cream well and add salt, pepper and nutmeg.

Place 2 sheets of pastry on top of each other. Now fold like an accordion and place it in the oven tray. Repeat until the dough is finished and the pan is full.

Pour the melted butter over the dough and spread it carefully with a pastry brush. Spread the fig slices and Camembert between the folded dough along with the egg custard. Remove the leaves from the thyme sprig and sprinkle over the pan.

Bake for 30-35 minutes until golden brown.

Slice the pear, remove the core and slice lengthwise into thin slices. Heat some olive oil in a pan and add the pear. Sauté for 2 minutes and caramelise with 1 teaspoon of sugar and some fresh thyme for another 2 minutes.

Once the pie is cooked, let it rest for at least 20 minutes and cut into portions to serve. Serve with caramelised pears and pickled onions and sprinkle with pumpkin seeds.

Can be eaten hot or cold.

Sea Bream on Grilled Asparagus with Mixed Salad

4 sea breams

2 lemons

2 sprigsrosemary

4 tbs olive oil

salt

pepper

1 jar grilled asparagus

200g lettuce

4 tbs olive oil

2 tbs balsamic vinegar

salt

pepper

Wash the sea bream thoroughly inside and out, dry it and then season with salt and pepper. Place a slice of lemon and a sprig of rosemary on the belly of each sea bream. Heat the olive oil in a large frying pan. Fry the sea bream over medium heat for 5-7 minutes on each side until golden brown and cooked through.

Remove the cooked asparagus from the jar and drain. You can then reheat them briefly in a pan or leave them cold, depending on your preference

Wash and squeeze the lettuce and then stir in the asparagus. Stir in the olive oil and balsamic vinegar to make a dressing and season with salt and pepper. Pour the dressing over the salad and asparagus and toss well.

Place the mixed salad on a plate and top with a fried sea bream.

Recipes provided by the Lidl food academy. Stasikratous 34, Nicosia 1010. https://www.lidlfoodacademy.com.cy/