Archive for the ‘Feta’ Category

Petit pois and feta rice cakes

Saturday, May 18th, 2013


Another great recipe from the inimitable Australian Women’s weekly. These are great for a summer picnic or packed lunch.

150g long grain rice
100g petit pois, thawed
3 tbsp chopped parsley
6 eggs
3 tbsp milk
150g crumbled feta cheese

Heat oven to 180c. Oil a muffin tin and line the holes with baking paper.

Boil the rice until tender then rinse with cold water and drain well.

Mix all the ingredients in a bowl then add the cold rice. Divide between the 12 holes of the tin and bake for 25 mins.

Allow to cool for 5 mins in tin before taking them out to cool on a rack.

Potato and Feta Pancakes

Monday, July 26th, 2010

Raw Potato
This lovely recipe comes from Bill Granger’s Sydney Food

1 lb potatoes
1 small onion
2 eggs
2 tbsp chopped mint
1/2 cup crumbled Feta cheese
1/4 cup plain flour
salt and pepper
vegetable oil to fry

Peel and grate the potatoes and onion, stir in a little salt and leave to drain in a colander for 20 mins.  Lightly beat the eggs and add the mint, feta and potato mixture (squeeze and discard the water out of each handful as you add it).  Mix in the flour and season with a little black pepper.

Heat the oil in a large frying pan and add tablespoons of mixture (depending on the size you like).  Squash a little to make flat pancakes.  Cook on both sides until golden brown.

Serve with lemon wedges and a fresh salad.  Perfect for small canapes too.

Pomegranate, feta & rocket salad

Friday, November 20th, 2009

Cut pomegranate

1 pomegranate
1 pack feta
1 box rocket (or a bag of hackney salad)

Cut the pomegranate in half and crumble out the seeds into a bowl, peeling off the skin as you go.  Rinse the seeds.  Rinse the salad.  Put the pomegranate seeds and salad in a bowl and crumble over the feta.  Mix well.

The brilliant thing about this combination is each element tames and compliments the other two.  In this case, three truly is the magic number.  If you really can’t face a naked salad, a little olive oil is all you’ll need.

To truly taste the flavours, serve it with something plainish like baked potatoes or chicken.  It is also lovely stuffed into pitta pockets for lunch.

Beetroot, feta & red onion salad

Tuesday, October 27th, 2009

Fresh Beetroot

2 small or 1 large beetroot
1/2 red onion (or 1 small one)
1/2 pack feta
dash balsamic (optional)

Roast the beetroot whole as you would potatoes (why not put some pototoes in at the same time, this is lovely with baked spuds).  They take around 40 mins to an hour.  Don’t expect them to go soft like baked potatoes though, you’ll just get a little bit of give when they are ready!  While they are baking, finely dice the onion, and cube the feta into small cubes.  When the beets are ready, leave to cool a little, then peel and cube the same size as the feta.  Mix them all together.  Thats it.  Add balsamic if you like it, though usually this beautiful pink and red salad balances perfectly without it.  I keep a tub of this in the fridge and stuff toasted wholemeal pitta breads with it for lunch.  It keeps well for a few days.