Cut the feta cheese into 2cm cubes and place them in a shallow, ceramic dish. Combine the oil, pepper, oregano and bay leaf in a jug, pour this over the feta and cover and refrigerate overnight (or longer if time permits).
Serve the feta on a mezze platter with olives, skordalia (recipe posted separately) and crusty bread.
Note: Refrigeration makes oil \"cloudy\". If you remove the marinated feta from the refrigerator 1 hour before serving, the \"cloudiness\" will disperse, and the oil will be clear.
Firsty, put the feta in a bowl with water. Let it stand for 1 hour. Then drain and cut in cubes.
Grill or fry the pepper,remove the seeds and cut into pieces.
Put the feta cubes in a electric mixer bowl , add the pepper in pieces and begin beating.Add the vinegar and gradually the olive oil.
In the end add the oregano and stir.
Ready! It can be kept covered in bowl in the fridge for up to 5 days.
In a food processor, reduce in puree : feta, sour cream, roasted red pepper, garlic, chive, olive oil and Cayenne pepper.
Serve with pita chips, veggies or anything you want ;).
Arrange all vegetables, prepared as listed, on a serving platter.
Top with Greek feta slices.
Sprinkle liberally with Greek oregano.
Serve EVOO on the side for those who enjoy a drizzle of it.
Eat and enjoy!
Puree red peppers in food processor.
Add goat cheese until well blended.
Add feta and pulse a few times.
Transfer to bowl and add red pepper flakes.
Stir in olive oil until blended.
Serve with grilled pita bread.
In a food processor, combine feta, milk, walnuts, oregano, pepper, lemon juice and hot sauce until smooth and creamy.
Scoop the feta dip with a spatula from the processor into a serving bowl and garnish with red pepper and olives.
Serve with crispy flat breads, cut pitas and cucumbers for dipping.
Enjoy! ;).
cucumbers, tomatoes and tzaziki (greek yogurt dip). The amounts I gave are
Spread the hummus in a smooth layer in the bottom of an 8x8 inch baking dish, a shallow pie dish, or similar serving dish. Dollop the Greek yogurt by small spoonfuls over the top, then gently spread to create a new layer.
Scatter the tomato, cucumber, feta, and olives over the top. Sprinkle with fresh parsley. Refrigerate until ready to serve, then dip with pita chips, crackers, and sliced veggies as desired.
Place peppers on greased grill over medium-high heat; close lid and cook, turning often, for 15 to 20 minutes or until charred.
Let cool; peel and seed.
In blender or food processor, puree together peppers, feta cheese, vinegar, sugar and cayenne.
(Dip can be refrigerated in airtight container for up to 5 days; let stand at room temperature for 30 minutes.).
Place dill, mint, parsley, basil, garlic, scallions, lemon juice and salt in a food processor and process until finely chopped.
With motor running, drizzle in the olive oil until incorporated. Add feta and process until smooth; pulse in yogurt. Taste dip and add more salt, if desired. If you like a creamier, richer dip, add mayonnaise and pulse to combine.
Serve dip immediately with vegetables or pita chips or cover and store in refrigerator for up to 3 days. This also makes a great sauce for cooked vegetables or fish.
Place feta cheese in a large glass bowl. Place green peppers in a food processor and blend into a paste; transfer to the bowl of feta. Add Greek yogurt, olive oil, red pepper paste, vinegar, garlic, and cayenne pepper to the dip. Stir well.
Put first things through salt in food processor. Chop. Drizzle in olive oil while running. Add feta. Pulse til smooth. Pulse in yogurt. Add mayo if desired. Serve with vegetables or bread or pita chips.
In a large salad bowl, toss together the torn mixed greens, tomato, cucumber, onion, olives, Feta cheese and radishes.
Cover; chill until serving time, up to 2 hours.
Just before serving, shake Greek vinaigrette to mix.
Pour dressing over salad; toss gently to coat.
If desired, sprinkle with fresh oregano and chive blossoms.
Place garlic, feta cheese and olive oil in food processor and process until cheese is roughly crumbled. Remove half of cheese to a bowl. Add yogurt, lemon juice, black pepper and za'atar seasoning to food processor bowl. Process until just about smooth. Add to bowl of feta crumbles and mix well. Spoon into serving bowl and sprinkle with more za'atar seasoning.
Remove seeds from pepper and cut pepper into slices. Place peppers in food processor.
Crumble Feta cheese into food processor. Pulse a few times to mix pepper and cheese.
Add yogurt and olive oil and pulse several times to combine.
*For a creamier dip, add more yogurt to taste.
Preheat grill for medium heat and lightly oil the grate.
Season both sides of each catfish fillet with Greek seasoning. Sprinkle feta cheese and mint over one side of each fillet; drizzle olive oil over the cheese and mint. Beginning with narrower end, roll fish tightly around the filling and secure with a toothpick.
Cook on preheated grill until the fish flakes easily with a fork, 20 to 25 minutes.
ou want to serve the dip, take your yoghurt and put
Add ingredients in the order given, toss gently and serve with your favorite crackers.
I like to serve it with Wheatsworth stone ground wheat crackers.
Recipe yields 6 large salads or 10 small salads.
Enjoy!
hipped feta. In a large bowl, combine feta, 1/4 cup greek yogurt
The feta should be a rectangular, not