FETA AND BUTTERNUT FRITTERS
500g butternut, cubed
15ml olive oil
salt and freshly ground black pepper
250g feta cheese, crumbled
1 bunch of spring onions, white part only, chopped
1 clove of garlic, crushed
80ml self-raising flour
2 eggs, beaten
50ml chopped coriander
oil for frying
sweet chilli sauce for serving
Place the butternut on a roasting tray, sprinkle with oil and roast at 180°C for 20-30 minutes until soft. Remove, cool slightly and then mash with a fork. Season with salt and pepper. Add feta, spring onion, garlic, flour and eggs and mix well to form a stiff batter. Stir in coriander.
Heat a little oil in a frying pan and fry spoonfuls of mixture, flattening slightly with a spoon, until golden brown on both sides. Drain on paper towel.
Serve warm with sweet chilli sauce.
FETA AND SPINACH MUFFINS
Makes 6 mega or 12 standard
15ml baking powder
250g spinach, cooked, rinsed and chopped
125g feta cheese with herbs, cubed
45ml chopped Peppadews
250ml grated cheddar cheese
Sift the flour and baking powder into a mixing bowl. Add the spinach, feta and Peppadews and toss to combine. Stir in the cheddar cheese.
Combine the egg, buttermilk and oil and add to the dry ingredients. Mix to combine but do not over mix. Spoon into 12 greased regular muffin cups or six mega muffin cups and bake at 180°C for 20-30 minutes. Remove and cool.
Delicious served with butter.
LAMB MOUSSAKA WITH FETA TOPPING
4 large brinjals, sliced into rounds
olive oil for brushing
2 large onions, sliced
4 cloves of garlic, crushed
1kg lamb mince
50ml tomato paste
5ml ground cinnamon
10ml dried mixed herbs
2x400g cans of chopped tomatoes
salt and pepper
500ml Greek yoghurt
125ml grated Parmesan cheese
Brush the slices of brinjal on both sides with olive oil. Place on a baking tray and roast at 200°C for 20 minutes. Turn the brinjals halfway through the cooking time. Remove and set aside.
Heat some olive oil in a large saucepan and cook the onion and garlic until soft. Add the mince and cook, breaking up the lumps with a fork. Add the tomato paste, cinnamon, herbs and cook for 5 minutes. Add the tomatoes and water and simmer for 30 minutes until most of the liquid has evaporated.
Topping: Combine eggs and yoghurt and mix well. Mix in the feta and Parmesan cheese. Place half the mince mixture in an oven-proof casserole. Top with a layer of brinjals. Add the remaining mince and another layer of brinjals.
Spread the topping over the brinjals and bake at 180°C for 45 minutes until golden brown and puffed. Stand for 10 minutes before serving.
FETA, ONION AND PEPPER FRITTATA
125g streaky bacon
1 red onion, chopped
1 red pepper, seeded and diced
200g feta cheese with black pepper
60ml chopped parsley
Heat the oil in a non-stick frying pan. Add the bacon and cook until crispy. Remove and drain on a paper towel. Roughly chop the bacon.
Add the onion and pepper to the pan and cook until soft. Beat the eggs and milk together and season with salt and pepper. Turn the heat down to a low setting Pour the egg mixture into the pan, sprinkle over the feta, bacon and parsley and cover with a lid. Cook over a low heat until the mixture starts to set.
Heat the grill in the oven and place the frying pan under the grill until frittata is golden, puffed and cooked through. Remove and cool slightly before slicing into wedges to serve. Delicious served with a crisp salad. - Saturday Star