Tag Archives: feta cheese

Pasta Salad with Broccoli,Red Bell Pepper and Feta Cheese

I remember that the Italian husband of one of Shri’s colleagues brought a delicious pasta salad, that had feta cheese in it, to a barbeque last summer.

So when I made pasta salad for lunch today, I made it like that one, which had no sauce. The girls were  therefore not too excited when they saw their plates at lunch especially since I had added broccoli to the salad ; some “Pesto Rosso” (a Barilla sauce they adore) would have helped make that vegetable more appealing, I guess.

But despite the broccoli – which, to be fair, they have been eating more easily recently – they ate without fuss or too much comment and I really appreciated that. And hopefully the Feta cheese made it a little better at least for Indira.

I did think that the dressing of olive oil, lime juice and dried basil flakes left the salad somewhat bland. So I added chilli-infused oil to my portion and that certainly gave it a nice kick and flavor. So I would probably add chilli flakes to the dressing if I make this salad again. I think it would bring alive both the Feta cheese and the broccoli.

150-200 grams of pasta

200 grams of broccoli florets, cut in to smaller portions

1 small can of sweet corn, drained

200 grams of feta cheese, cut in to little squares

olive oil

lime juice

1 red bell pepper, sliced fine

salt, dried basil flakes and chilli flakes to taste

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Filed under Picnic Food, Quick Meal Ideas, Salads

Indira’s Favorite(at the moment) Salad

This is so pretty with the red,white, orange and green, I like to make it as much for the visual treat as for the taste of the bell pepper and feta cheese !

The same day, some weeks ago, that we had the delicious steamed fish at Celine’s home, her mother Doris also made a green salad to which she added feta cheese.

Up until then, Indira and Noor had never quite taken to the taste of this sheep’s milk cheese which is why I usually only mix it with boiled potatoes to make croquettes with it, but that evening Indira declared,  “I love this cheese !!”

Which suits me because Shri and I like it a lot too 🙂  So since then we have started to add it to salad, though we have yet to convert Noor.

As with most other salads, I make this at least an hour before we are ready to eat. Tonight we had this with chole masala and rice.

feta salad 003

Bell Pepper,Feta Cheese and Carrot Salad

1 small red bell pepper, sliced fine

2  carrots, peeled and grated

100 gms of feta cheese, cut in to small cubes

some salad leaves

Mix all 4 ingredients and dress with olive oil, lime juice, sea salt  and dried basil flakes.

For another dash of color, you could add some sweet corn too.

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Filed under Salads

Potato and Feta cheese cakes

I made soup for dinner two days ago and fortunately there is enough left for another meal for the four of us. So tonight, I am going to make only these potato and feta patties/cakes, to go with the soup. We’ll pick up some nice walnut bread from the boulangerie when we walk back from school, and that will round off the meal nicely.

The good thing about this recipe is that the mixture keeps well for at least a day, in the fridge, so if there is some left over, I can make a few patties for the girls’ gouter for tomorrow evening.

Potato and Feta cheese cakes

500 gms potatoes

100 gms feta cheese, drained

1 egg, lightly mixed in a small bowl to combine the white portion and the yolk

2 tsp of thyme ( I use the bottled kind)

1 tbsp of lime juice

2 small onions, chopped very fine

salt and black pepper to taste

all-purpose flour

sunflower oil (enough to shallow-fry the patties)

Cook the potatoes in the microwave( I prefer to do it this way rather than pressure cooking because the latter method leaves the potatoes with some water inside, making the final mix prone to sogginess)  till they are soft.

When they have cooled, peel and then mash them in a large mixing bowl. Now mix in the feta cheese (well-crumbled), the onions, the egg, the salt, the pepper, the thyme, and the lime juice.

Mix everything thoroughly, cover the bowl with cling film, and leave it in the fridge for an hour or two.

To make the patties, divide the mixture in to equal sized balls, flatten them between your palms in to 1cm high discs. Coat each lightly in all-purpose flour , then fry them in moderately hot oil in a skillet/shallow frying pan till they are nicely browned and crisp on both sides.

These patties need gentle handling because the cheese makes them quite soft and therefore prone to crumbling.

The original recipe, which I found in a cookbook for vegetarian food from different parts of the world (it is written in French and that has been great for expanding my vocabulary of French culinary terms), calls for fresh thyme and spring onions. But since I never seem to have those two ingredients at hand, I invariably end up using bottled thyme and regular onions, and the patties taste great anyway. The girls just adore them – they don’t seem to care that they contain feta, a cheese that they wouldn’t go near in it’s original form!

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Filed under Picnic Food, Starters and Snacks, Versatile Accompaniments