#feta cheese
Greek chicken pita Sammies for dinner the other night. Homemade pickled red onions and Tahziki sauce with marinated chicken and feta. Soooo good we made it twice in 3 days. Lol
This dish contains:
- 2 eggs
- Yellow and red cherry tomatoes
- Feta cheese
- Slice cheese
- Olive oil
- Arugula
- Chopped parsley
- Salt and Paper, and Thyme
First beat your eggs, fry them
Second saute your cherry tomatoes in olive oil and thyme
Third add your sautéed cherry tomatoes, feta cheese in the middle of the omelette.
Finally fold each side of the omelette and hold it with slice cheese until it melt’s.
Enjoy it with toast and green salad =)
هذا الطبق يحتوي على:
- بيضتين
- طماطم صغيرة ملونة
- جبنة فيتا
- شرائح جبن
- زيت زيتون
- اوراق الزعتر .. ملح و فلفل
- جرجير
- بقدونس مفروم
اولا تضرب البيضتين جيدا و تقلى
ثانيا تحمر الطماطم في زيت الزيتون مع رشة من اوراق الزعتر
ثالثا نضيف الطماطم المقلية مع جبنة فيتا في منتصف الاومليت
اخيرا تلف الجهتين من الاومليت و تمسك بشريحة جبن حتى تصبح سائلة و يتماسك طرفي الاومليت
تقدم مع التوست و سلطة خضراء مشكلة من انواع الخس و الجرجير
و بالعافية =)
This dish contains:
- Rye crispy bread reach in fibre from (WASA)
- Red currant
- Blueberry
- Cream cheese
- Organic honey
Enjoy =)
هذا الطبق يحتوي على:
- خبز هش غني بالالياف من شركة WASA
- الكشمش الآحمر
- توت ازرق
- جبنة فلادلفيا او اي نوع جبن كريمة
- عسل طبيعي
و بالعافية =)
This dish contains:
- Rye crispy bread reach in fibre from (WASA)
- Feta cheese
- Yellow cherry tomato
- Black olive
- Cucumber
Enjoy =)
هذا الطبق يحتوي على:
- خبز هش غني بالالياف من شركة WASA
- جبنة فيتا
- طماطم صغيرة صفراء
- زيتون اسود
- خيار
و بالعافية =)
This dish contains:
- French bread
- Salad
- Raddichio
- Feta Cheese
- Olives
- Baies roses
- Country herbs
- Cherry tomatoes
Enjoy =)
هذا الطبق يحتوي على:
- خبز فرنسي
- خس
- آوراق الهندباء
- جبنة فيتا
- ثمر العليق المجفف
- اعشاب مشكلة
- طماطم صغيرة الحجم اصفر و احمر
- زيتون
و بالعافية =)
This fragrant and moist Herb and Cheese Loaf makes an excellent and easy-to-pack picnic if you want to make the most of these sunny Spring days. It is also very nice at dinner, with a glass of chilled Sauv BlancorChardie. And it freezes well, so you can cut it into slices and store a couple of them per bag, and you have a lunch, dinner or picnic ready whenever you feel like it! Happy Wednesday!
Ingredients (makes 1 large loaf):
- ½ tablespoon olive oil
- 2 cups plain flour
- 1 teaspoon dried oregano
- ½ teaspoon dried rosemary
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Parmesan
- Mature English Cheddar
- 3 large eggs
- 1/3 cup milk
- 1/3 cup sour cream
- 1 tablespoon Chili Oil
- 60 grams/2 ounces Feta cheese
Preheat oven to 165°C/330°F. Lightly grease a loaf pan with olive oil. Line with baking paper; set aside.
In a medium bowl, combine flour,oregano,rosemary, baking powderandsalt.
Grate in about 1/3 cup Parmesan and 1/3 cupCheddar; give a good stir. Dig a well in the middle of the flour mixture, and break in the eggs. Add milk,sour cream andChili Oil, and stir well, until just blended.
Crumble in Feta cheese and fold gentlyinto the batter, until well-distributed. Spoon batterinto prepared loaf pan.
Bake in the middle of the hot oven, 40 minutes at 165°C/330°F, until risen, a nice golden color, and a toothpick inserted in the centre of loaf comes out clean. Remove from the oven, and let cool. Remove from pan.
ServeHerb and Cheese Loaf warm or cold with cherry tomatoes,Mesclun orlettuce.
With the days being consistently warmer and sunnier, one feels a keener appetite for light lunches of cold salads. But, as always, a salad, even meatless, needn’t be boring. This bright Green Rice Salad is the perfect example, and it can also make a very good picnic, should you go on an adventure this weekend! Happy Saturday!
Ingredients (serves 1 or 2):
- 1 small Green Onion
- ½ cucumber, rinsed
- a small, ripe avocado
- ½ large lemon
- 1 tablespoon Vinaigrette Dressing
- 1 ½ cup leftover brown rice, cold
- 30 grams/1 ounce Feta cheese
Finely chop Green Onion. Spoon chopped white part of the Green Onion into a medium bowl; save green part for sprinkling.
Cutcucumberinto slices, and halve these slices. Add to the bowl.
Peel, pit and dice avocado, and add to the bowl as well.
Thoroughly squeeze the juice of the lemon halve all over the green vegetables, and drizzle withVinaigrette Dressing. Add the cold brown rice, and toss gently to mix well and coat in Dressing. Crumble in Feta cheese, and gently toss, once more.
Chill in the refrigerator, at least half an hour before serving.
ServeGreen Rice Salad cold, sprinkled with reserved chopped green part of the Green Onion.
This fragrant and moist Herb and Cheese Loaf makes an excellent and easy-to-pack picnic if you want to make the most of these sunny Spring days. It is also very nice at dinner, with a glass of chilled Sauv BlancorChardie. And it freezes well, so you can cut it into slices and store a couple of them per bag, and you have a lunch, dinner or picnic ready whenever you feel like it! Happy Wednesday!
Ingredients (makes 1 large loaf):
- ½ tablespoon olive oil
- 2 cups plain flour
- 1 teaspoon dried oregano
- ½ teaspoon dried rosemary
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Parmesan
- Mature English Cheddar
- 3 large eggs
- 1/3 cup milk
- 1/3 cup sour cream
- 1 tablespoon Chili Oil
- 60 grams/2 ounces Feta cheese
Preheat oven to 165°C/330°F. Lightly grease a loaf pan with olive oil. Line with baking paper; set aside.
In a medium bowl, combine flour,oregano,rosemary, baking powderandsalt.
Grate in about 1/3 cup Parmesan and 1/3 cupCheddar; give a good stir. Dig a well in the middle of the flour mixture, and break in the eggs. Add milk,sour cream andChili Oil, and stir well, until just blended.
Crumble in Feta cheese and fold gentlyinto the batter, until well-distributed. Spoon batterinto prepared loaf pan.
Bake in the middle of the hot oven, 40 minutes at 165°C/330°F, until risen, a nice golden color, and a toothpick inserted in the centre of loaf comes out clean. Remove from the oven, and let cool. Remove from pan.
ServeHerb and Cheese Loaf warm or cold with cherry tomatoes,Mesclun orlettuce.
On this warm and beautiful Easter Monday, here’s a bright and colourful Egg, Cucumber, Tomato and Feta Salad. It is delicious and light, so you can still indulge in your chocolates for dessert! Have a good one!
Ingredients (serves 1):
- ½ teaspoon coarse sea salt
- 1 large egg
- 2 cups freshly picked Mesclun or lettuce, rinsed
- ¼ large cucumber, rinsed
- ½ small orange or yellow bell pepper
- 2 large, ripe cherry tomatoes (or 4 small), rinsed
- 1 small Green Onion
- 1 ½ tablespoon Lemon Dressing
- 15 grams/½ ounce Feta cheese
Bring a small saucepan filled to three-quarters of waterto the boil. Add coarse sea salt, stirring until dissolved. Gently plunge in the egg, and cook, for 7 minutes.
Meanwhile, roughly chop Mesclun and arrange into serving plate.
Cutcucumberinto slices, and halve those slices. Cut bell pepper into thin strips. Cut cherry tomatoes into quarters (or halves if they are small). Scatter cucumber slices, bell pepper stripsandcherry tomato quarters over the Mesclun.
Finely slice Green Onion, and sprinkle all over the salad, saving a little of the chopped green part.
Drizzle generously with a tablespoon of the Lemon Dressing.
Once the eggis boiled, plunge it in a bowl of cold waterwithice cubes, to stop cooking and cool slightly. Peel the eggand cut it in half.
Placeboiled egg halves onto the salad. Crumble Fetaall over, and drizzle with remaining Lemon Dressing. Finally, sprinkle with reserved chopped Green Onion.
EnjoyEgg, Cucumber, Tomato and Feta Salad immediatlely.
This light and tasty Grapefruit, Prawn and Feta Salad makes an excellent and refreshing lunch on a sunny day. Perfect after a spot of gardening or flower-picking. Have a good one!
Ingredients (serves 1):
- ½ tablespoon linseed oil
- ½ tablespoon pure raw honey
- ½ teaspoon freshly cracked black pepper
- a pinch of salt
- ½ lemon
- a dozen cooked (boiled or steamed) prawns, cooled
- a small Green Onion
- ½ cup broad beans
- 2 cups red leaf lettuce, rinsed
- ½ pink grapefruit
- 15 grams/½ ounce Feta Cheese
In a medium bowl, combine linseed oil andhoney. Add black pepper and just a pinch of salt. Give a good stir, to combine. Thoroughly squeeze in the juice of the lemon halve. Whisk until well-blended.
Peel the prawnsand add them to the bowl.
Finely chop Green Onion, and add to the bowl as well, saving a bit of the chopped green part, for garnish. Toss well to coat prawnsindressing. Place in the refrigerator, and chill, for at least half an hour.
Meanwhile,
Retrieve the prawnsfrom the refrigerator. Peel broad beans, and add to the bowl. Toss to combine and coat in dressing.
Roughly chop lettuceand add to the bowl. Scoop grapefruit flesh with a spoon, and add to the bowl as well. Toss gently, to mix.
Spoonsaladinto serving plate. Crumble Fetaon top, and sprinkle with reserved chopped green part of the Green Onion.
EnjoyGrapefruit, Prawn and Feta Salad with a glass of chilled dry white wine, like a South African Chardonnay or a New Zealand Sauvignon Blanc.