Tag Archives | feta

rosmarino pasta with roasted tomatoes, feta and olives

 rosmarino pasta with tomatoes, feta and olives

A few years ago I made a very simple but very delicious dish which involved baking feta and olives in a thick tomato sauce. It’s a wonderful appetizer or warm dip for crusty bread. I remember at the time thinking it would be a delicious sauce for pasta, so this inspired today’s recipe. Instead of making a sauce using tinned tomatoes, I used fresh Mediterranean baby vine tomatoes. It also occurred to me, again, that roasting or baking cheese with things is a superb idea and I should do it more often. Especially feta which is not my favourite cheese. I find the salt over powering and the flavour in general quite one-dimensional. I rarely add it to salad unless it’s a Greek salad, and if I do, I prefer to crumble it over to more evenly distribute the taste. The flavour and saltiness of feta work well with this dish and my baked tomato version because the tomatoes temper it and when hot out the oven it crumbles into the pasta beautifully.  Continue Reading →

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roasted peppers stuffed with cherry tomatoes, feta and olives

peppers stuffed with cherry tomatoes, garlic, feta and olives

Whenever peppers are in season or if there are excess lying around, I always default to this amazing Simon Hopkinson recipe for Piedmontese peppers. It really is my all time favourite way to eat them. The flesh roasts to soft perfection with the garlic and tomatoes, and the fresh basil and anchovy fillets take it to a heavenly level. Serve a platter of these along with crusty bread and other salady bits and you have a summer meal that will have your guests salivating.  Continue Reading →

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feta and zucchini fritters

very easy zucchini and feta fritters

This is a recipe that celebrates my love affair with Zucchini, and yes I have love relationships with certain food. Its one of the most versatile vegetables, a perfect carrier for flavour and can be eaten raw and cooked.

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cous cous tabbouleh with feta and pomegranate seeds

tabbouleh with feta and pomegranate seeds

I was in search of flavour. 

I had a pomegranate and some feta in the fridge needing to be placed. 

I had recently been chatting to my delightful Lebanese foodie friend about tabbouleh, so this has been at the back of my mind.

I’m loving mint at the moment, so off I went in search of bulgar wheat but after 2 shops none was found. I was not  in the mood to go to more. I get so tired of hunting down a very simple yet  elusive ingredient.  Its easier to just compromise.

So I decided to use whole-wheat cous cous instead and  knock up a tabbouleh inspired salad  incorporating the feta and pomegranate seeds. I used a slightly higher ratio of carb, so if you are wanting it more authentic, prepare 1/2 a cup instead of a cup and/or use bulgar wheat (missing in action today in the Green Point vicinity), and omit the feta and pomegranate.

What I used:

  • 1 cup whole-wheat cous cous, soaked in 1 cup (and a bit) of hot water (until absorbed and then fluffed up)
  • 1 english cucumber, split in half lengthways and then cut into cubes
  • a large handful off mint (1 x Woolies punnet) chopped
  • 2 large handfulls of flat leaf parsley (1 1/2 WW punnets) – chopped
  • 2 large tomatoes chopped
  • 80gms of red salad onions (1 x WW packet) – finely sliced
  • the juice of one lemon
  • about 2 teaspoons of salt
  • 1/4 cup (60ml) olive oil
  • seeds from about half a pomegranate
  • 2 discs of feta (about 80gms)

Soak the cous cous for abour 10 minutes, while chopping everything up then mix everything together.

We ate this with crumbed chicken fillets with tzatziki dolloped on top.

It’s packed with flavour, zesty, salty and delivers a bit of crunchy sweetness from the seeds.

The best part is I get to snack on this over the next few days.

salty, minty, crunchy and sweet

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