Lack of inspiration

My mum once made this pie when she "lacked inspiration". I wish food like that came out of my struggles for culinary creativity. I can't claim this recipe but I can still enjoy it and spread the word about it. It's a perfect meal to serve your guests in the summer - it's quick, easy and a bit more exciting than a standard, boring pasta which is the first thing you think of when you lack inspiration.

Olives and Feta Pie

1 onion, chopped finely
200g feta, crumbled into medium size pieces
150g pitted, black olives, chopped in half (and drained)
400g chopped, tin tomatoes*
rosemary, thyme **, salt and pepper

some cherry tomatoes, halved

500g puff pastry
(and a 18cm diameter pie dish, greased)
some milk or egg yolk to glaze the pastry

Pre-heat the oven to 180 degrees
Roll out the pastry and put it in the pie dish. Pierce it with a fork a few times to help the air get out (the pastry will not puff uncontrollably). Bake for about 10 minutes and then put aside to cool.

In the meantime fry the onion in a sauce pan with the herbs, salt and pepper. Add tomatoes, bring to boil and let it simmer until it thickens a bit - it should take about 10-15 minutes. When it's done add the feta and the olives and stir well. You can add some halved cherry tomatoes to the sauce at this stage. Pour the sauce onto the pastry and fold the sides on top of the pie. Glaze it with a brush soaked in some milk or egg yolk. Bake for 15-20 minutes until the pastry is golden brown.

(* I used dry herbs but the pie is even nicer with fresh ones. If you feel like making it a bit more italian you can also add some basil)

Slut's Spaghetti

You can't really go wrong with a dish called Slut's Spaghetti, right? Especially if you when its taste is the perfect combination of the fiery chilli and tangy capers. Plus - all the ingredients in it come from a tin, so when it's raining outside (just like today) you don't even need to go out to enjoy it. Yet again - thank you Italy!

Spaghetti alla puttanesca 
(based on Nigella's recipe)

6 anchovy fillets, drained and finely chopped
3 garlic cloves, peeled and finely sliced, crushed or grated
1/2 fresh red chilli (or to taste), finely chopped
1 tin chopped tomatoes
150 g pitted black olives, chopped a bit
2 tsp capers
olive oil
salt, pepper
spaghetti for two
some chopped fresh parsley, to serve (optional)

Cook the spaghetti al dente. You can do in whilst the pasta sauce is already cooking. Reserve 2 tablespoons of water with the pasta when draining.

Fry the anchovies in the frying pan for a few minutes and when they are soft and 'almost melted' add garlic and chilli and fry for another minute. Add the tin tomatoes, olives and capers and boil the sauce down. It should take about 10 minutes until it's all nice and thick but still saucy. Season with salt and pepper to taste.

Add the pasta (with the remaining water) to the sauce and mix well. Serve with some fresh parsley.
Enjoy!