nd check for doneness (since recipes always take me a little
br>Meanwhile, to make the feta cheese sauce, combine all ingredients in
ressing. Serve warm topped with feta cheese.
Cook broccoli in boiling water for 2-3 min, drain, set aside.
Whisk together vinegar,mustard,garlic and olive oil.
Combine vegetables and olives in a medium sized bowl, toss in dressing.
You can add the crumbled feta cheese now, or serve on top of salad at serving time, I like to add feta at serving time.
Season with salt and fresh ground pepper to taste.
Salad can be served immediately, or refrigerated until ready to serve, this salad stores well and is still nice and crispy for a few days in the frig.
Roughly chop the spinach.
Warm the chicken stock.
Melt the butter in a large saucepan and add the garlic.
Add the spinach and gently fry with a lid on for 5 minutes.
Remove the lid, add the flour and mix well.
Add the chicken stock stirring at all times.
Add the origanum and nutmeg.
Simmer for 45 minutes.
Add the feta cheese, salt and pepper.
After Feta has melted, stir in cream or low fat yoghurt (optional).
Liquidize soup for a smooth creamy finish. Serve with a twirl of cream.
Mix lemon juice and olive oil and season to taste. Toss with peppers, tomatoes, cucumber, olives, spinach, red onion and chives then distribute between 4 small salad bowls. Sprinkle with crumbled feta cheese and serve.
op and crumble over the feta cheese, then sprinkle with the cayenne
Mix the mayonnaise with 3 tbsp of lemon juice, the lemon peel, honey and the herbs. Season to taste.
Place the red cabbage, cucumber and olives in a large bowl. Add 1/2 of the dressing; toss to coat. Top with the feta cheese. Garnish with the reserved oregano and serve with the remaining dressing on the side.
he borek filling, mix the feta cheese with the spring onion then
baking dish. Sprinkle the feta cheese over the pasta, then drizzle
Spray a small frying pan with nonstick spray and warm over medium heat. Add the tomatoes and spinach. Cook until spinach is wilted and tomatoes are sizzling.
Add the egg and stir to mix with spinach and tomatoes. Cook for a few minutes per side until the egg is done to your likeness. Top with feta cheese, salt and pepper.
Combine red wine vinegar, mustard and garlic in a blender and puree for 30 secs. With blender running, drizzle in the oils; add salt and pepper. Remove to a non-corrosive bowl. Stir in herbs and feta cheese. Best when made 1 day in advance.
Cook couscous.
Transfer couscous to large bowl and add peas, sun-dried tomatoes, reserved oil, feta cheese, and mint.
Toss to combine.
Season with salt and pepper.
Serve warm or chilled.
ilts.
Add the crumbled feta cheese and stir to combine. Makes
ven to 400. crumble the feta cheese and mix in the parsley
s cooking, cut up the Feta cheese into 1/2 inch dice
ool, add in the chopped feta cheese and rosemary and season with
Heat oil in a small saucepan to 375 degrees F (190 degrees C).
Spread bread crumbs into a shallow dish. Dip mushroom slices in beaten egg, dredge them in bread crumbs to coat, and cook them in hot oil until golden brown, about 5 to 6 minutes. Repeat until all mushrooms are cooked; drain on a plate lined with paper towels.
Blend feta cheese and lemon juice in a blender. Stream water into feta mixture as it blends until you get a desirable consistency. Serve with mushrooms.
ot coloured.
Cut the feta cheese into 2cm cubes.
Using
Cut feta into bite sized pieces.
Cut pieces of aluminium foil approximately 2x2inches in size.
Place a piece of feta cheese (not too thick) on each piece of foil.
Dredge oregano over the feta cheese, add some drops of olive oil (to taste).
Fold the aluminium sides of the aluminum up to enclose the cheese.
Bake in preheated oven for 15-20 minutes.
Serve hot.