GOAT FETA RECIPES

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EASY BEETROOT RECIPES - OLIVEMAGAZINE



Easy Beetroot Recipes - olivemagazine image

Deep red, earthy beetroot adds depth to salads and vegetarian dishes, from beetroot and goat's cheese terrine to smoked mackerel, beet and apple salad

Provided by OLIVEMAGAZINE.COM

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Number Of Ingredients 1

HOW TO MAKE FETA CHEESE | HOMEMADE FETA CHEESE RECIPE



How to Make Feta Cheese | Homemade Feta Cheese Recipe image

Provided by admin

Prep Time 2 hours

Cook Time 0 minutes

Number Of Ingredients 16

1 gallon
goat or cow milk (avoid UHT or ultra-pasteurized milk)
Rennet:
  • 1/2 tsp. liquid rennet OR
  • 1/2 rennet tablet diluted in 1/4 cup cool water
Mesophilic culture (choose one of the following):
1/8 tsp.
calcium chloride diluted in 1/4 cup water (optional)

Steps:

  • Warm the milk in a stainless steel (or other non-reactive) pot to 86°F. If using calcium chloride, incorporate the mixture of diluted calcium chloride into the milk as the milk starts to warm up.
  • Add the culture to the milk and stir thoroughly. Allow the milk to sit undisturbed for an hour at room temperature.
  • Once the milk is ready, dilute the rennet in 1/4 cup cool water. Mix the rennet/water into the milk using an up-and-down motion with your spoon (not a stirring motion). Incorporate the rennet but do not over-mix.
  • Place a lid on the pot and let the milk mixture sit undisturbed overnight. The next morning, check that the milk has gelled and there is a clean break in the curd.
  • Use a knife to cut the curd into 1/2-inch cubes. If necessary, use very clean hands to check the bottom of the pot for curds that may have been missed.
  • Gently stir the curd off and on over the next 20 minutes. The curds should become somewhat retracted.
  • Place a tea towel, cotton bag, butter muslin, or multi-layered cheese cloth in a colander. Pour in the curds and allow the visible whey to drain off. Once the whey has drained, tie the cloth in knots and hang it over the sink or a bowl. Allow the curd to drain for another 4 hours or until no more whey drips off.

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From jamieoliver.com
Total Time 30 minutes
Calories 830 calories per serving
    1. Preheat the oven to 200°C/400°F/gas 6.
    2. Toast the pine nuts in a large ovenproof frying pan over a medium heat for 1 to 2 minutes, or until golden and smelling fantastic, tossing occasionally.
    3. Crack the eggs into a large mixing bowl, crumble in the feta, then grate in the Cheddar. Season with a pinch of black pepper and a couple of pinches of dried oregano.
    4. Finely grate in the lemon zest, drizzle in a little oil, then toss in the toasted pine nuts. Mix well.
    5. Melt the butter in the frying pan over a medium heat with a drizzle of oil, add half the spinach, stirring until wilted, then when there’s space, add the remaining spinach, stirring regularly until wilted.
    6. Lay a 50cm strip of greaseproof paper out on a clean work surface, rub lightly with oil and scrunch up, then flatten out again.
    7. Arrange 4 sheets of filo in a large rectangle on the greaseproof paper, overlapping at the edges, so that it’s almost covering the greaseproof.
    8. Rub the filo with a little oil, sprinkle with sea salt, pepper and a pinch of cayenne pepper. Repeat until you have 3 layers.
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    10. Slide the greaseproof and filo into the empty frying pan, so that the edges spill over, then push down into the sides of the pan.
    11. Pour in the spinach mixture and spread out evenly, then fold the filo up over the filling to cover.
    12. Place the pan over a medium heat for 2 minutes, just to get the bottom cooking, then transfer to the top shelf of the oven for 18 to 20 minutes, or until golden and crisp. Delicious served with a fresh seasonal salad.
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SPINACH & FETA FILO PIE | CHEESE RECIPES | JAMIE OLIVER ...
This cheesy, flaky pie makes a cracking weekend lunch. Serve with a selection of salads and flatbreads, or simply by itself with a dollop of thick, seasoned yoghurt. You could also swap out the spinach for any other seasonal leafy greens.
From jamieoliver.com
Total Time 30 minutes
Calories 830 calories per serving
    1. Preheat the oven to 200°C/400°F/gas 6.
    2. Toast the pine nuts in a large ovenproof frying pan over a medium heat for 1 to 2 minutes, or until golden and smelling fantastic, tossing occasionally.
    3. Crack the eggs into a large mixing bowl, crumble in the feta, then grate in the Cheddar. Season with a pinch of black pepper and a couple of pinches of dried oregano.
    4. Finely grate in the lemon zest, drizzle in a little oil, then toss in the toasted pine nuts. Mix well.
    5. Melt the butter in the frying pan over a medium heat with a drizzle of oil, add half the spinach, stirring until wilted, then when there’s space, add the remaining spinach, stirring regularly until wilted.
    6. Lay a 50cm strip of greaseproof paper out on a clean work surface, rub lightly with oil and scrunch up, then flatten out again.
    7. Arrange 4 sheets of filo in a large rectangle on the greaseproof paper, overlapping at the edges, so that it’s almost covering the greaseproof.
    8. Rub the filo with a little oil, sprinkle with sea salt, pepper and a pinch of cayenne pepper. Repeat until you have 3 layers.
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    10. Slide the greaseproof and filo into the empty frying pan, so that the edges spill over, then push down into the sides of the pan.
    11. Pour in the spinach mixture and spread out evenly, then fold the filo up over the filling to cover.
    12. Place the pan over a medium heat for 2 minutes, just to get the bottom cooking, then transfer to the top shelf of the oven for 18 to 20 minutes, or until golden and crisp. Delicious served with a fresh seasonal salad.
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