All posts tagged feta

Sunny weather, Sunny Food

Published May 9, 2013 by The Feminist

When the sun is shining and temperatures are rising, we often can’t really be bothered to think about cooking. We want something fresh, something vibrant, something tasty, but most of all something easy that can be made in a whim.
Search no more, my fellow foodies!

These dishes will convert even the laziest cook (yeah, you there!) and will inspire him to cook something far more exciting than the typical barbecued sausage and a drab boring salad.

Oriental Chickpea and carrot patties with cottage cheese tzatziki
These little patties are the cutest and tastiest burgers you’ll have ever eaten, I promise! They are easy and packed full of flavour and are the most wonderful meat-free alternative for the bland greasy sausages most people tend to resort to when they’re holding a barbecue. Serve them with some pita or flat bread, with pasta or the delish couscous salad below.
Ingredients (makes 5 small patties)
For the patties
• 200gr canned chickpeas
• 1 medium size carrot
• 1 spring onion
• 1 egg
• 2 tbsp plain flour
• Fresh parsley
• Zest of half a lime
• ½ tsp cumin
For the cottage cheese tzatziki
• 50gr grated cucumber
• 150gr cottage cheese
• Zest of half a lime
• ½ tsp ground cumin
1. Put all the ingredients for the patties in a blender and mix until you get a firm paste.
2. Using the palm of your hands, form little patties from the batter (the batter will be a bit sticky and hard to work with but the patties will firm up once they’re being fried )
3. Fry the patties in some olive oil for 3 minutes on each side until they are golden brown. Put the patties in an oven-proof dish and bake in a preheated oven at 220°C for another 5 minutes.
4. Put the ingredients for the tzatziki together in a bowl and stir until combined. Season with salt and lots of black pepper.


Couscous and carrot salad with honey-harissa dressing
I absolutely love a good couscous salad in the summer, because:
a) It always looks really pretty
b) It is incredibly versatile (basically, you can throw in anything you like and it will always turn out great!)
c) It is -above all- a huge flavour bomb
This couscous salad is healthy and contains lots of vitamins thanks to the carrots, spring onion, raisins, chickpeas, … Moreover, the honey-harissa dressing is a match made in Middle-Eastern Heaven! It is sweet, it is hot, it is everything you’ve ever wanted and more! This couscous salad is ideal for a summer barbecue (again, try to avoid the typical meat overdose and opt for home-made vegetarian burgers or lovely paneer skewers!) or a traditional tagine.
• 325gr couscous
• 4dl vegetable stock
• 5 medium size carrots, grated
• 5 spring onions, finely chopped
• Handful of raisins
• 200gr canned chickpeas
• 1 tsp dried falafel herbs
For the honey-harissa dressing:
• 2 tbsp runny honey
• Juice of half a lime
• ½ tsp harissa
• ½ tsp sesame oil
1. Put the couscous in a large dish and pour over 4dl of boiling vegetable stock. Let it sit for a couple of minutes until the couscous has absorbed all the liquid.
2. Add the carrots, spring onions, raisins and chickpeas. Season with salt, pepper and dried falafel herbs.
3. For the dressing, whisk together all the ingredients and pour the dressing over the couscous salad and mix well.

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Orzo with a creamy red pepper harissa, feta cheese and chorizo
This orzo pasta recipe was made in under 30 minutes and the flavours blend so beautifully together! The spicy chorizo and the heat of the harissa form an enthralling and breathtaking mix with the sweet grilled peppers and the salty-tangy feta cheese. Top it all off with some Mediterranean vegetables, peppery rocket salad and fragrant falafels, settle in your huge armchair and enjoy that wonderful heat of the sun and the refreshing summer’s breeze…
Ingredients (serves 4-5)

• 500gr orzo pasta
• 1 courgette, cut into large chunks
• 2 red peppers
• 4 celery sticks, cut into 2cm chunks
• 3 shallots
• 2 cloves of garlic
• 1 tsp harissa
• 2tbsp tomato puree
• Fresh thyme
• 1tsp ground cumin
• Pinch of smoked paprika
• ½ tsp ground coriander
• 200gr chorizo, cut into small cubes
• 100ml soy cream
1. Put the peppers under a hot grill until their skin turns black. Peal of the black skin and put the peppers in a food processor along with 2 shallots, the cloves of garlic, harissa, tomato puree, cumin, smoked paprika, coriander and the soy cream. Mix until you get a lovely paste.
2. Cook the orzo according to the instructions on the package.
3. Fry the remaining shallot, celery and courgette in some olive oil and add the fresh thyme leaves.
4. When the vegetables are al dente, add the chorizo and the cooked orzo. Stir in the red pepper harissa and season with salt and pepper to taste.
5. Crumble some feta cheese on top of your beautiful orzo dish and finish with some rocket leaves.

When in doubt, eat couscous: couscous with grilled vegetables, marinated feta cheese and chermoula

Published March 17, 2013 by The Feminist

The only certainty in life is that there are none. Everything changes. Everything evolves. There is one thing, however, that will never be subject to adjustment , and that is my sincere love for couscous.

I mean, what’s not to like? It’s simple, delicious and brings an instant smile to my face. Couscous is my kind of happy food: when everything seems to go wrong, all I have to do is eat a plate of couscous and all of a sudden my mood switches from “leave me alone!” to “Seize the day!”. It is truly magical!

I could use a little cheering up the other day, so I decided to conjure up the following dish: couscous with grilled vegetables, marinated feta cheese and chermoula. Doesn’t eat look and sound absolutely delicious?! Well, it was!

Ingredients(serves 3-4):

• 250gr couscous
• 2 red peppers, in large chunks
• 1 courgette, in large chunks
• 2 parsnips, in large chunks
• 300gr feta cheese
• Bunch of fresh coriander
• Bunch of fresh parsley
• 1 clove of garlic
• 2 tsp Dijon mustard
• Cumin
• Falafel spice mix
• 2 tbsp runny honey


1. Grill the vegetables in a searing hot grill pan 2 minutes on each side until grill marks appear/ Transfer the vegetables into an oven dish, sprinkle with olive oil, two tablespoons of honey, salt, pepper and a tablespoon of falafel spice mix. (I you can’t find the spice mix, raz el hanout will do 😉 )
2. Put the vegetables in a preheated oven at 220°C for about 15-20 minutes.
3. Cook the couscous.
4. Cut the feta cheese into large slices and sprinkle generously with olive oil and falafel spice mix.
5. Mix the fresh herbs together in a blender with the garlic, mustard, salt and pepper, cumin (to taste) and 200ml of water.
6. Serve. Eat. Be Happy!

Everything tastes better with cheese: Tagliatelle with crunchy Mediterranean vegetables and feta cheese

Published March 7, 2013 by The Feminist

Have I ever told you how much I love cheese? Never? Really? Damn! How could I just forget to express my love and devotion for cheese? Because cheese is the epitome of comfort food! Cheese is great! Cheese is wonderful!

I’m currently obsessed with Shropshire cheese. It is best described as a cross between Stilton and Cheshire. It has a sharp and strong flavour and a tangy aroma. I daresay it is the best thing to have hit this earth since sliced bread. (It is that good!)


Another big favourite of mine is feta cheese. The taste of feta cheese immediately transports me to sunnier destinations. Think Greece minus the economic crisis, but with a bottle of retsina and sirtaki dancers. 😉

This pasta dish is so simple and quick you would almost think you were on candid camera: Some idiot would suddenly jump from behind your stove and shout: “Ha! You’ve just been pranked! Did you really think you could make this dish in fifteen minutes?”

Seriously. This is not a joke, this is reality. (And what a wonderful reality it is! ) Cook it. Eat it. Love it.

Tagliatelle with crunchy Mediterranean vegetables and feta cheese

Ingredients (serves 4)

• 350gr tagliatelle
• 2 medium-size courgettes, diced
• 1 yellow pepper, finally chopped
• 250gr cherry tomatoes, halved
• 1 red onion, finally chopped
• 1 clove of garlic
• 250gr feta cheese
• 200ml vegetable stock
• Lots of basil leaves


1. Heat 2 tablespoons of good quality olive oil in a pan and fry the onion until soft. Add the courgette, pepper and garlic and stir-fry for a couple of minutes. Season with salt and pepper.
2. Add the tomatoes and the vegetable stock ( This will give the pasta a lovely saucy coating.)
3. Meanwhile, cook the pasta al dente. Drain and combine with the vegetables. Toss well.
4. Crumble in the feta cheese and sprinkle over lots of shredded basil leaves.
5. Let the summer begin!

Nigella would be so proud of me! Making Leftovers Right: Courgette towers with a feta-soufflé filling and tomato-oregano risotto

Published December 18, 2012 by The Feminist

This dish was literally and figuratively a mouthful. Literally, because it was simply delicious and I wanted to shove everything in my mouth at once. Figuratively, because it takes at least seven seconds to pronounce this eleven-word-long phrase.

I love using leftovers ( in this case: feta cheese, overripe tomatoes and courgettes) because it makes me feel very productive and resourceful. A bit like the culinary equivalent of David Copperfield turning “the ordinary into the extraordinary”. (Did I just quote the Bombay Sapphire Gin slogan? … OMG, I so did that accidentally on purpose! 😉 ) Turning leftovers into spectacular dishes is what distinguishes the good cooks from the magical cooks. It takes a lot of creativity, imagination and –dare I say it- talent to come with inventive dishes like this one. Me, boastful? I did manage to create a feta soufflé INSIDE a courgette, you know! I deserve some credit for that!

Oh, Nigella would be so proud of me…