Post by kickingfrog on Feb 17, 2011 11:29:52 GMT
Summer food
Marinated feta & artichoke salad
Serves 4
500g feta cheese
2 teaspoons dried mint
1 tablespoon dried oregano
small bunch fresh mint, chopped
about 10 baby artichokes
olive oil
Break feta into large jagged lumps.
Add chopped dried & fresh herbs with olive oil & grinding of black pepper but no salt.
Pour oil over & leave to marinate for 2/3 hours.
Bring large pan to boil, drop in artichokes, about 10 minutes.
Drain & slice in half.
Mix with marinated cheese & serve with GF bread.
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Roast tomato salad
Serves 4 as side dish
12 tomatoes
6 bushy sprigs of fresh thyme
olive oil
red wine vinegar
Slice tomatoes in half across middle .
Put them cut side up in oven-proof dish.
Shake over olive oil season with salt & ground black pepper & leaves of thyme.
Roast at 200C /gas 6 for about 40 minutes until puffed & tender.
Shake over a little vinegar. serve with GF bread.
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Roasted Aubergine , basil & feta
Serves 2
2 medium aubergines
extra virgin olive oil
half an organic lemon
handful basil leaves
100g feta
Wipe aubergines & cut off stems.
Slice in half lengthways, cut each into 4 lengthways.
Chop each piece into about 6 short fat pieces & put into baking dish with half cup full olive oil.
Tuck the garlic, unpeeled, among aubergines squeeze over lemon, add lemon shell, add salt & pepper.
Bake 50 minutes 200C /gas 6 turning once or twice until aubergine is golden.
Tear up basil leaves & toss with aubergine & feta, roughly crumbled.
Serve with toasted GF bread.
The Guardian
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Marinated feta & artichoke salad
Serves 4
500g feta cheese
2 teaspoons dried mint
1 tablespoon dried oregano
small bunch fresh mint, chopped
about 10 baby artichokes
olive oil
Break feta into large jagged lumps.
Add chopped dried & fresh herbs with olive oil & grinding of black pepper but no salt.
Pour oil over & leave to marinate for 2/3 hours.
Bring large pan to boil, drop in artichokes, about 10 minutes.
Drain & slice in half.
Mix with marinated cheese & serve with GF bread.
...........................................................................
Roast tomato salad
Serves 4 as side dish
12 tomatoes
6 bushy sprigs of fresh thyme
olive oil
red wine vinegar
Slice tomatoes in half across middle .
Put them cut side up in oven-proof dish.
Shake over olive oil season with salt & ground black pepper & leaves of thyme.
Roast at 200C /gas 6 for about 40 minutes until puffed & tender.
Shake over a little vinegar. serve with GF bread.
..........................................................................................
Roasted Aubergine , basil & feta
Serves 2
2 medium aubergines
extra virgin olive oil
half an organic lemon
handful basil leaves
100g feta
Wipe aubergines & cut off stems.
Slice in half lengthways, cut each into 4 lengthways.
Chop each piece into about 6 short fat pieces & put into baking dish with half cup full olive oil.
Tuck the garlic, unpeeled, among aubergines squeeze over lemon, add lemon shell, add salt & pepper.
Bake 50 minutes 200C /gas 6 turning once or twice until aubergine is golden.
Tear up basil leaves & toss with aubergine & feta, roughly crumbled.
Serve with toasted GF bread.
The Guardian
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