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Feta cheese

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  • Just checked the packet Thriftlady, and if it was unopened it says use by 2007, I had no idea it kept that long!
  • After reading all those posts, the block of feta in my fridge seemed hugely appealing. Me and Myself had the following conversation...

    Me: Mmmm... feta
    Myself: But I only just started the diet this morning!
    Me: And that's why you bought it. It's very low in fat.
    Myself: But I've already used up all today's calories.
    Me: Well if you're going to sin, you might as well sin properly. Forget the feta, you can snaffle that last bit of stilton instead with some olives and some crusty bread. Start again tomorrow.
    Myself: No... I couldn't. I couldn't possibly. Oh, OK.

    Cheese 1, Willpower 0

    :)
    Eek! Someone's stolen my signature! :eek:
  • pounds_and_pensive - Feta=good cheese, stilton=evil cheese :eek:
    Member no.1 of the 'I'm not in a clique' group :rotfl:
    I have done reading too!
    To avoid all evil, to do good,
    to purify the mind- that is the
    teaching of the Buddhas.
  • Sarahsaver wrote:
    pounds_and_pensive - Feta=good cheese, stilton=evil cheese :eek:

    It's OK, I've bravely taken care of the Evil Stilton - it is no more :)

    *Licks lips guiltily... :o
    Eek! Someone's stolen my signature! :eek:
  • Another one here who mixes the feta with cous-cous ,black olives and cherry toms ,will have to try out some of these recipes though :drool:
    Moneysaving? - I cant stop spending because of this site!
  • I just can't wait to cook it.
    Feta on toast. Rrrrroar.

    Ok - favorite proper recipe.

    Put any pasta you like on to boil.
    Tomatoes - fresh preferably, tinned will do.
    Olive oil in the pan, put the lid on, get it nice and hot. (Add some garlic, if you want)
    Chop the tomatoes, or open the tin.
    Toss them into the oil, and give it a good shake. (sizzle, sizzle.)
    Toss in some pine nuts.
    Add chopped fresh parsley, or dried, or none at all.
    Throw in the crumbled feta.
    Drain your pasta, and toss with the tomato/feta/pine nut mix.

    Serve immediately, because it's too good to keep waiting.
  • freyasmum
    freyasmum Posts: 20,597 Forumite
    Part of the Furniture 10,000 Posts Name Dropper Photogenic
    Sarahsaver wrote:
    pounds_and_pensive - Feta=good cheese, stilton=evil cheese :eek:

    I couldn't agree more with that - yuck!!!

    Anyway, back to the topic in hand...

    I make a lovely feta, baby potato and red onion frittata - basically an omelette which has been grilled until the egg is lovely and fluffy.

    Lightly fry the potatoes and onions until cooked, add the eggs until almost cooked, add the feta and place under the grill until all gooey and melted.

    Hope you like this - it really is delicious!

    Linzi x
  • skintchick
    skintchick Posts: 15,114 Forumite
    Debt-free and Proud!
    I love feta cos it's all salty - yum! Not got any though, too expensive for me :(
    :cool: DFW Nerd Club member 023...DFD 9.2.2007 :cool:
    :heartpuls married 21 6 08 :A Angel babies' birth dates 3.10.08 * 4.3.11 * 11.11.11 * 17.3.12 * 2.7.12 :heart2: My live baby's birth date 22 7 09 :heart2: I'm due another baby at the end of July 2014! :j
  • This is a recipe a cypriot friend gave me - its great for packed lunches and they freeze very well:

    Dough:
    1/2 mug of veg/corn cooking oil
    1/2 mug of yogurt (low fat fine)
    3 mugs of self-raising flour
    1 teaspoon of baking powder

    Filling:
    1.5 round dials of feta cheese thinly chopped
    A packet of fresh flat leaf parsley thinly chopped up
    Paprika pieces to taste (optional)

    Topping:
    Brush with yogurt
    Sprinkle with sesame seeds (white and black)

    Basically you make up the dough (use extra yogurt and oil if it is too dry. Don't use water or they go hard). Divide up the dough (I find it makes about 12) roll into rounds, fill with the feta a seal like and cornish pasty. Brush with yogurt and sprinkle with sesame seeds. Bake in oven at 200 for 20 - 30 mins until golden brown.

    sarahsaver - do you get your turkish feta in the tins in brine? I think it is delicious. So much better than the salty stuff from the supermarket. And keeps for weeks too.
  • You can do a Bulgarian version of a greek salad called shopska salad. Grate the cheese over chopped cucumber, tomato and red onion and pepper (optional). Top with a black olive!
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