CRISP FETA NIBBLES
These little wedges are perfect for dipping and sharing, the perfect pre-dinner snack for guests
Provided by Jane Hornby
Categories Buffet, Canapes, Side dish, Snack
Time 15m
Number Of Ingredients 5
Steps:
- Toast the pittas in a toaster until they're just under-done - puffed up but not yet crisp - then leave to cool for a few mins. Meanwhile, using a fork, mash the feta in a large bowl. Stir in the herbs and lots of black pepper.
- Cut a slit along one edge of each pitta, then spoon in the feta. Spread it out over the inside of the bread with the back of the spoon or a cutlery knife. Can be prepared up to 1 day ahead and kept covered in the fridge.
- To serve, re-toast the pittas, cut-side up, in the toaster until the bread is just crisp, then leave to cool for 2 mins before cutting into wedges. Best eaten within 30 mins of toasting.
Nutrition Facts : Calories 277 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 2.06 milligram of sodium
FETA NIBBLERS
Ummmmm feta cheese. I love to use good quality greek feta in this dish, along with fresh herbs, it brings this dish alive. Once you try it, you will be addicted, it is soo good. Serve with your favorite crackers or bread. Another quick and easy to make snack, that you will be happy to serve to family or friends. Cooking time reflects refrigerating time.
Provided by Baby Kato
Categories Easy
Time 4h10m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Add the prepared cheese into a medium size bowl.
- Next add all the remaining ingredients over the cheese cubes, toss lightly, cover and refrigerate for 1 - 4 hours, or until ready to use, do not let sit longer than 24 hours.
- Serve with pita chips, crackers or your favorite bread.
Nutrition Facts : Calories 148.1, Fat 10.9, SaturatedFat 6.8, Cholesterol 49.2, Sodium 621.4, Carbohydrate 6.2, Fiber 0.3, Sugar 3.9, Protein 7
BAKED FETA PASTA
Whether you're an avid TikTok user or just a casual Instagram consumer, you've probably seen the feta and tomato pasta taking the social media world by storm. It has an interesting history. In 2018, Finnish blogger Tiiu Piret (@tiiupiret) shared a recipe for a pasta containing prosecco, baked feta and tomatoes. In 2019, another Finnish blogger, Jenni Häyrinen (@liemessa), shared her simplified version of the dish on her blog and Instagram using the hashtag #uuifetapasta. (Afterward, sales of feta in Finland apparently increased by 300 percent.) American food influencer MacKenzie Smith (@grilledcheesesocial) eventually heard about the dish from a friend with a Finnish boyfriend. In January 2021, she posted a translation of the popular recipe on her blog and Instagram, which led to it going viral in the United States. It's easy to see why the recipe has achieved such fame: Cherry tomatoes and a whole block of feta are baked until soft and melty, then tossed with garlic, basil and cooked noodles for a beautifully cheesy dish. We opted to use a short tube pasta so the sauce can get trapped inside each piece and added a pinch of flaky sea salt on top to perfectly balance the dish.
Provided by Food Network Kitchen
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Toss the cherry tomatoes and olive oil with 1/4 teaspoon of salt and several grinds of black pepper in a medium bowl until combined. Transfer to a 2 1/2- to 3-quart baking dish, place the feta in the center of the tomatoes and season with a pinch of black pepper. Bake until the tomatoes have burst and the feta has softened, about 30 minutes. Raise the heat to 450 degrees F and continue to cook until the tomatoes and feta are golden brown, 10 to 15 minutes more.
- Meanwhile, bring a large pot of generously salted water to a boil over high heat. Add the pasta and cook until al dente, about 13 minutes. Reserve 1/2 cup of the cooking water, then thoroughly drain the pasta.
- As soon as the tomatoes and feta come out of the oven, stir in the garlic and red pepper flakes (if using). Use the back of a spoon to smash the tomatoes and feta into a smooth and creamy sauce (it's okay if some of the oil isn't fully integrated). Add the pasta and half the basil and toss until evenly coated. If the sauce is too thick, stir in some pasta water a couple tablespoons at a time. Taste and adjust the seasoning with salt and pepper. Serve topped with the remaining basil and a pinch of sea salt.
QUICK & EASY PARTY NIBBLES
Ten stunning ideas for your Christmas drinks party, all suitable for vegetarians
Provided by Sarah Cook
Categories Canapes, Starter
Time 1h
Number Of Ingredients 1
Steps:
- Bloody Mary shots with horseradish: For 10 shots mix 700ml tomato juice with 50ml vodka, juice from 1 lemon and a good splash of Tabasco and vegetarian Worcestershire sauce in a jug. Season then chill. To serve, pour into 10 shot glasses, add a thin cucumber stick to each as a stirrer, and top with a small spoon of creamed horseradish.
- Quails' eggs with sesame dukka: Toast 1 tbsp each of cumin and coriander seeds and 85g hazelnuts, then whizz in a food processor until finely chopped. Mix with 50g sesame seeds and salt to taste, then serve in small bowls with 24-36 hard-boiled quails' eggs, halved, alongside for dipping.
- Mini avocado tarts: Buy mini croustade cases from the supermarket, then put a small spoonful of sour cream in each case. Finely dice ripe avocados and mix with a little lime juice, some poppy seeds and finely snipped chives, then pile on top of the sour cream.
- Parsnip chips with maple-mustard dip: Peel a parsnip per person, then cut into chunky chips and roast with sunflower oil and seasoning at 220C/200C fan/gas 7 for 20-30 mins until crispy and golden. Mix a 200ml tub crème fraîche with 2 tbsp grainy mustard, 2 tbsp maple syrup and some seasoning and serve the hot parsnip chips alongside for dipping.
- Halloumi dippers with chilli pineapple salsa: For the salsa, finely dice 200g fresh or canned pineapple and mix with 1 finely chopped red onion, 1 finely chopped red chilli and juice of 1-2 limes to taste. Use a 250g pack halloumi per 5-6 people, slice into chunky strips, thread onto small soaked wooden skewers and grill, turning, until crispy. Serve with the salsa.
- Greek kebabs with houmous & tzatziki: Cook and cool bought falafel, then skewer each one with a chunk of cucumber, small cube of feta and a cherry tomato. Serve with pots of houmous and tzatziki on the side.
- Crunchy poppadoms with mango chutney: To feed a crowd, finely shred 3 peeled carrots, dice ½ a cucumber and finely slice 4 spring onions. Mix together with a squeeze of lemon juice and 1 tbsp toasted mustard seeds. To serve, pile into bought mini poppadom crisps, top with a small dollop of mango chutney and scatter with coriander leaves.
- Fig & blue cheese skewers: Skewer wedges of fig and cubes of blue cheese onto small cocktail sticks or skewers, then drizzle with a little runny honey and scatter with thyme leaves to serve.
- Christmas pudding truffles: Melt together 200g dark chocolate and 200ml double cream, then crumble in 100g leftover cooked Christmas pud (buy a vegetarian one), then chill. When firm enough, use a melon baller or roll into balls, then dip the tops in some melted white chocolate, scatter with edible decorations, then chill to firm.
- Mini cranberry & orange scones: Knock up a batch of scone dough (from a packet or find recipe on bbcgoodfood.com), adding some dried cranberries and orange zest into the mix before stamping out 4cm rounds and baking. When cool, split and spread generously with orange or jaffa curd (we used Waitrose) and top with a small dollop of clotted or thick double cream.
FETA NIBBLERS
This recipe has been posted for play in CQ3 - Greece. Ummmmm feta cheese. I love to use good quality Greek feta in this dish, along with fresh herbs, it brings this dish alive. If you like you can use your favorite homemade Greek dressing or the store bought dressing that I tried. Once you try it, you will be addicted, it...
Provided by Baby Kato
Categories Other Snacks
Time 4h10m
Number Of Ingredients 7
Steps:
- 1. Add the prepared cheese into a medium size bowl.
- 2. Next add all the remaining ingredients over the cheese cubes, toss lightly, cover and refrigerate for 1 - 4 hours, or until ready to use, do not let sit longer than 24 hours.
- 3. Serve with pita chips, crackers or your favorite bread. I also like to serve cherry tomatoes and black olives on the side.
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