Tomatoes Stuffed with Feta and Basil

An Italian beauty – stuffed tomatoes with feta, basil, olives and wine. Stuffed tomatoes are a bit retro, yes we admit, but that does not mean that they are without flavour. Classic Italian flavours make this a great addition to our several Stuffed Tomatoes recipes.

Baked feta is a classic dish too, baked in a terracotta dish (if you have one) with olives, tomatoes and olives. A variation on this recipe is to use a vegetable – capsicums, pimentos or tomatoes, for example – to hold the feta and accompaniments as they bake. Totally delicious.

Similar recipes include Baked Feta, Baked Dakos, Baked Pimentos with Feta, and Baked Ziti with Feta.

This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. You can see more of the Retro Recipes series, our vegetarian recipes from that first blog.

Feel free to browse recipes from our Retro Recipes series. You might also like our Stuffed Tomatoes recipes  or you browse Italian recipes . Check out our easy Early Autumn recipes .

Continue reading “Tomatoes Stuffed with Feta and Basil”

Horse Gram Lentils (Kollu) with Feta and Tomatoes

Such a bang of wonderful flavours

Horse Gram is one of our more recent discoveries. Well known and used in rural India, it has not found its way into other cuisines. You will need to buy it at your local Indian grocer, or perhaps online.

It is a special lentil, full of protein, and will hold its shape well when cooked. This makes it ideal for salads. Its earthy tastes makes it pair well with ingredients like beetroot, walnuts and pomegranate molasses. It contrasts well with crisp greens and mild acidic or sharp tastes like onion, sumac, rocket, baby spinach, lemon, and preserved lemon.

In today’s salad we use the sharpness of feta, onion and vinegar, the beautiful flavour of semi dried tomatoes, and pomegranate molasses in this salad. Do search your Indian grocery for this lovely lentil. You can also use Matki (moth beans) instead, or use a mix of both.

The recipe douses the lentils with vinegar, onion, salt, pepper, garlic and oil as soon as they are cooked. When warm, they soak in the flavours and aromas properly. Feta, lots of herbs and semi dried tomatoes are mixed in at the end. The result in such a bang of wonderful flavours.

Read more about Horse Gram (aks Kulthi Bean). It is easily purchased in Indian shops.

Similar recipes include Caprese Salad, and Horse Gram Vadai.

Browse all of our Horse Gram recipes and all of our Salads. Or explore our Late Summer recipes.

Continue reading “Horse Gram Lentils (Kollu) with Feta and Tomatoes”

Capsicums Baked with Feta and Tomatoes

Feta is delicious baked – when I discovered this Mediterranean dish, we were over the moon, baking it for friends and family for quite some time. We love feta – did you notice? – and our local Afghan shop has the best, soft and smooth feta that you could hope to find. It is more Danish style than Greek style feta, and we love it.

This year’s interpretation of that dish is to stuff capsicums with feta, onions, tomatoes and olives and bake. This makes a substantial dish – a feature of a meal – but also we have used it for after-work and after-school snacks. It is pretty good with some crunchy bread or Middle Eastern flatbread.

For a different version of this dish, use creme fraiche instead of the feta, and mix it with the tomato, onion, and olives.

Have a look at our Very Best Feta Recipes, a collection of dishes that we put together.

Similar recipes include Tomatoes Stuffed with Feta and Basil, Mixed Vegetables and Yoghurt with Green Chilli Oil, Capsicums Baked with Feta and Tomatoes, Baked Feta, Baked Dakos, Baked Pimentos with Feta, and Baked Ziti with Feta.

Browse all of our Feta dishes and our Baked recipes. Or explore our Late Summer dishes.

Continue reading “Capsicums Baked with Feta and Tomatoes”

Collection: Our Very Best Feta Recipes

Feta must be the most useful of cheeses, the saltiness of the cheese adding spark to pizzas and salads, turning dips into treasured spreads, and baking into a gorgeous stuffing or filling or centrepiece. We have brought our favourite feta dishes together for you.

Similar articles include What to Do with Daikon Radish, A Collection of Kitchdi Recipes, and Delicious Recipes with Green Tomatoes.

Browse all of our Feta dishes, and all of our Collections. Or explore our Late Autumn recipes.

Continue reading “Collection: Our Very Best Feta Recipes”

Spinach, Potato and Feta Pie

Over the years of my blogging (since 1995), there have been a number of recipes that have been stolen dozens if not hundreds of times. My Dal Makhani was the most used by others, and surprisingly, this recipe for Potato, Spinach and Feta Pie too. You can still find exact reproductions if you look, and in some places small alterations have been made.

This is the original version of the recipe – well, almost. Over the years I have added turmeric to the mixture. The original recipe appeared on my first blog, called Food Matters, no longer in existence, in 1998, so it truly is a retro recipe. The pie is still as terrific today as it was then.

Similar recipes include Grape Leaf Rice Pie, Tomato Tarte Tatin, and Cheese and Eggplant Torte. Meanwhile have a look at the collection of Feta recipes we put together for you.

This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. You can see more of the Retro Recipes series, our vegetarian recipes from that first blog.

Browse all of our Pies and all of our Spinach and Potato recipes. Or explore our Early Autumn dishes.

Continue reading “Spinach, Potato and Feta Pie”

Goat’s Milk Feta with Pine Nuts and Preserved Lemon

Are you looking for a gorgeous, unusual spread for crusty bread or crackers? Look no further. This mix of soft goat’s milk feta with herbs, pine nuts and preserved lemon is just for you.

The spread can be dolloped lavishly onto crackers and bread, and eaten as-is, or topped with slices of cucumber or perfect, halved cherry tomatoes.

It is also wonderful tossed through salads – think green salads, grain salads, lentil salads. Or crumbled over sliced tomatoes and drizzled with olive oil. Top cucumber slices with a tiny dollop and serve as an amuse-bouche.

We love this mix so much that we even stuff grape vine leaves with it and grill them on the BBQ as a pre-meal snack.

Other Spreads include White Bean, Sage and Roasted Garlic Spread, Green Tahini Spread, and Broad Bean Puree.

Browse all of our other Spreads, and our Dips too. Or explore our Late Spring recipes.

Continue reading “Goat’s Milk Feta with Pine Nuts and Preserved Lemon”

Baked Fennel Stuffed with Feta, Rosemary and Honey | Gratinéed Fennel with Feta

A long time ago I fell in love with Gratin dishes when I was working in Nancy in France. There was an art theatre there that often showed films in English, so I was a regular visitor. Close by, maybe even next door, was a little cafe that served only gratin style dishes. It was very convenient to have a meal and then pop next door to the theatre, so it became routine for me to visit. It was so good, I still remember it fondly, especially its Poire Belle Helene Dessert.

We have a number of gratin dishes here as a result of that little cafe, and today it is a Fennel Gratin made utterly delicious with feta and honey. The recipe comes from Ilva Berreta, food photographer and former food blogger. I miss her blog, it was full of the most delightful stories and recipes.

Similar dishes include Goat’s Milk Feta with Pine Nuts and Preserved Lemon, Potatoes and Cheddar Gratin, Gratinéed Sweet Potato, and Pasta Bake with Cheddar and Cheese.

Similar Fennel dishes include Slow Baked Fennel with Garlic and Orange, Grilled Fennel with Fresh Mozzarella, and Fennel a la Grecque.

Browse all of our Fennel dishes, our Gratin Collection, and all of our Gratin recipes.  Our Italian dishes are here. Or explore our Early Spring recipes.

Continue reading “Baked Fennel Stuffed with Feta, Rosemary and Honey | Gratinéed Fennel with Feta”

Capsicum, Feta and Pistachio Spread and Dip

Feta cheese whips up into a smooth, creamy spread when blended with olive oil in the food processor. It’s a Greek thing, and the favourite way to flavour it in Greece is with garlic, mint and capsicums as a piquant dip for pita bread. A common variation on this is to combine it with capsicums, chilli and pistachios.

The beautiful dip and spread can be served in any number of ways. Serve with crudité or toasted baguette, warmed focaccia, toast, or flat bread. Place on a platter with veggie sticks and crackers. Serve it with radishes and cucumber spears for dipping. Lather it on grilled sweet corn and top with  fresh herbs and grated Mizithra cheese or grated haloumi. Drizzle dakos or friselle with tomato juice and a good olive oil and top with this dip.

Similar recipes include Mixed Vegetables and Yoghurt with Green Chilli Oil, Olive, Pistachio and Pomegranate SaladYoghurt, Feta and Mustard Dip, Orange and Pecan Cream Cheese, and Burnt Spring Onion Dip.

Browse all of our Dips and Spreads, and all of our Feta dishes. Or explore our Mid Summer recipes.

Continue reading “Capsicum, Feta and Pistachio Spread and Dip”

Baked Feta with Tomatoes and Red Capsicum

Baked Feta is a perfect mezza dish, served with crackers or flatbread. Flavoursome, soft, mouth watering, the baked feta is aromatic and elicits sounds of approval from your friends at your shared table. It is the sort of dish that you can make at the last minute – your friends arrive unexpectedly at meal time, as they do.

Or it is a great snack, mid afternoon, with a pot of mint tea. And it goes really well on Summery days when the BBQ is lit and people are milling around, nibbling, while the salads are made and the vegetable kebabs are cooking. We have also had it on a Winter’s day as we sit around the fire, reading, writing and chatting. Best of all, it is a perfect Summer Holidays dish, when no-one wants to cook much at all.

This recipe is a mish-mash of Italian and Greek. Definitely Mediterranean.

Similar recipes include  Capsicums Baked with Feta and Tomatoes,Slow Braised Peppers in Olive Oil, Parsley and Barley Salad with Feta, Du Puy Lentils with Feta, and Baked Eggplant with Feta.

Browse all of our other Feta dishes, our Italian recipes and our Greek dishes. Or explore our Late Winter recipes.

Continue reading “Baked Feta with Tomatoes and Red Capsicum”

Char Grilled Vine Leaves Stuffed with Goat’s Cheese and Pinenuts

There is so much to celebrate in Spring, so many spring things that it is hard to keep up with them. One such abundant item in Spring is Grapevine Leaves. Of course, you think of Dolmades, but there are also other ways to enjoy this green taste of spring. For example, Mushrooms Baked in Vine Leaves (delicious) and Grapevine Leaf Pecorino Parcels. Then there are rice mixtures, baked in vine leaves, and, of course, feta or goat’s cheese wrapped in vine leaves.

This recipe also uses goat’s cheese – I love a goat’s milk feta too – which is mixed with herbs, pinenuts and preserved lemon, and wraps the mixture in vine leaves before grilling. My preference is to make these when the BBQ is lit, perhaps to roast red peppers, and we make them as a snack with a squeeze of lemon juice. Grab your goat’s milk feta from your local Middle Eastern shop.

If you are using fresh vine leaves, the leaves from a fruiting grape vine are softer then those of an ornamental grape vine. I have used the ornamental vine leaves, and they are great, particularly for baking, but fruiting vines are better for stuffing and wrapping.

Do you have mixture left over? No worries, it is great on crusty bread or crackers.

Similar recipes include Baked Feta with Tomatoes.

Browse all of our Grapevine Leaf recipes, our Snacks, and all of our Greek dishes. Or explore our Mid Spring recipes.

Continue reading “Char Grilled Vine Leaves Stuffed with Goat’s Cheese and Pinenuts”