Wednesday, December 27, 2006

Spiced Feta Cheese with Olives

Notes: this recipe is not suitable for those that are allergic to cheese or milk products.

I came across this recipe from the book 'Spicecrafts' by Tessa Evelegh and Photographs by Michelle Garrett (An exauisite books, idea well presented, original, and beautifully illustrated). A very nice gift idea it seems, but no harm making for yourself right? Feta Cheese is made from the milk of ewes, and it taste mild too. It is even poorly coloured, often white, or at the most, a slight yellow.

This is a Mediterranean recipe, often use as a light starter course or as a light summer lunch. Great as a dressing for salads, it is also great as a quick sandwich filler. It is nutritious and tasty, suitable for today's hectic lifestyle. I prefer to make this in a larger batch for quick use (suitable for someone as lazy as me...)


MAKES 5 SMALL JARS (APPROXIMATELY JAM JAR SIZE)

Ingredients


  • 500g/1lb 2oz feta cheese

  • 50g/2oz stuffed olives

  • 10ml/2 tsp coriander seeds

  • 10ml/2 tsp whole peppercorns

  • 5ml/1 tsp chilli seeds

  • Few sprigs fresh rosemary or thyme

  • 750ml/1¼ pint/3 cups virgin olive oil (extra Virgin works well too)


  1. Drain and dice the feta cheese in a bowl. Slice the olives. Crush the coriander seeds and peppercorns in a mortar and pestle. Add these to the cheese, together with the chilli seeds, and rosemary or thyme. Toss lightly.

  2. Spoon the mixture into warm, dry, sterilized jars and top up with olive oil, making sure that the cheese is well covered by the oil. Seal with screw-topped or clip-down lids. The jar needs to be completely airtight to prevent the oil from becoming rancid.

  3. Keep in the fridge but not in the freezer. It can store up to three weeks.


Cheese is a nice source of energy, but if you are serious about weight management, take care of its usage. Cheese is invaluable for athletes, which require a vast amount of energy. Olive oil is reputed to be a therapeutic food and one of the healthiest food there are. “Olive oil is associated with reduced incidence of colorectal cancer...” said Marcia Zimmerman in the book “Eat Your Colors”. Olive oil helps to protect the colonic membrane and in addition, high in antioxidants as well. If applied on skin, it will absorb UV light up to 16%.

Be creative, include it in any of your dishes and do tell me the result. Who knows, you might be discovering a way of health all by yourself!

2 comments:

Anonymous said...

Can I put other herbs instead of rosemary/thyme?

Henri said...

Why not? Just be creative! But one word of caution, make sure it is goes along well with olive oil and feta. Oregano works well too.