Feta cheese was on the table for August’s Cheese, Please! Recipe Challenge – and with it the challenge to prove that it’s more than just a salad cheese (although I still got myself a good-natured ticking off from a Greek chap annoyed that I had bracketed it with ‘other salad-style cheeses’ so I hoped that we could do it justice!)
Before you could say ‘spanakopita’, Caroline Makes had submitted her Watermelon and Feta Cheese Salad, a wonderfully refreshing combination where I can imagine the salt of the cheese and the juiciness of the fruit really set each other off. It’s a popular recipe that’s popping up everywhere at the moment so definitely one to try in these last days of summer.
I thought I’d get back to basics and back on the cheese-making wagon again with my Home-Made Feta Cheese. It was not an easy process but I thought I’d cracked it in the end. Alas, it was not to be and a brining disaster ensued.
A new entrant to the Cheese, Please! Challenge, Sumptuous Delights was next to arrive with a delicious Feta Cheese, Sun-Dried Tomato and Oregano Bread. A proper bread-making operation with lots of pulling and thumping and pushing (it took two of them!), the result is a classic combination that I reckon you could eat with sweet or savoury (or more cheese?)
Neil294 tackled his courgette glut (or zucchinis, for anyone across the pond) and shared his Stuffed Marrows with Spicy Sausage and Sort of Feta Cheese. Choosing to use an Alham Wood Buffalo Feta (although they’re not allowed to call it that), he combined it with sausage, paprika, tomatoes and pepper to create a flavoursome (if terrifyingly enormous) supper dish.
As ever, The Garden Deli produced gorgeous photographs to accompany the unusual ingredient of fennel flowers for her Feta and Red Onion Filo Parcels. Red onions and thyme are encased in crispy filo and sprinkled with poppy seeds before being (I imagine) scoffed almost immediately.
A Spinach, Fetta and Ricotta Quiche was next up from Food Daydreaming, who has a family history of consuming and assessing feta-based pies! Adding ricotta (more cheese: extra points) and cream to spinach and feta makes for a rich quiche filling that sounds divine. And she makes her own pastry too, which never fails to impress me.
Another new entrant and an ingenious recipe from Wallflower Girl who used the ingredients for a Greek Salad and some eggs in the fridge to cook up a Greek Salad Omelette. Always one for an omelette, this one looks especially tasty with its soft red onions, black olives and, of course, feta cheese. And it reduces food waste!
Finally, I broke my own ‘Feta’s not just about the salad rules’ and submitted some Greek Salad Bread Tarts, using the traditional salad ingredients in an easy no-pastry tart recipe. Rather moreish, if I say so myself…
Thanks so much to everyone who took the time to share their recipes. I think we certainly demonstrated that feta’s for life, not just for salad.
Look out for a new September cheese tomorrow!