Tag Archives: feta

Recipe: easy feta, potato and rosemary bread

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My life seems to consist of quick meals…quick pasta, quick noodles, quick risotto and this feta, potato and rosemary bread requires no bread flour or yeast, no lengthy kneading or resting and is extremely quick to chuck together.  I’d hate to buck the trend!

I found the basis for this in a magazine years ago, I think it was a Delia Smith recipe, but I have since tinkered with the ingredients trying different combinations to see what works best. I like to use goats cheese,  a good artisan Cheshire or even mozzarella (which is a bit soft, but the kids love that stringy-cheese effect) red onion goes well, spring onions, finely shredded leek or lots of fresh herbs. Have an experiment!

Whatever you choose to add the process is the same, you literally just shove all the ingredients in a big bowl, add an egg and milk, mix and bake it.

For bread purists this is more akin to a savoury tea bread than a traditional loaf. I make mine with self-raising flour, some good feta cheese (I used a local goats milk feta from Y Cwt Caws) fresh rosemary from the garden and a large grated Blue Danube potato so its stuffed full of tasty ingredients.

I ate my freshly baked bread with a creamy tomato and basil soup made with the first crops of Isle of Wight tomatoes which are just now becoming available. I warn you though its seriously addictive and once you start you wont be able to stop pulling or slicing little bits off and nibbling, convincing yourself that you can get away with just one more piece, until all of a sudden you’ve eaten the whole lot. Oh well, its full of good things so why not!

Enjoy!

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half an hour later that’s all that was left!

Feta, potato and rosemary bread:

120g semi-hard cheese (feta, goats cheese, artisan Cheshire, even mozzarella) rind removed (if it has one) and chopped into small cubes.

a small red onion finely chopped, or thinly sliced (or half a dozen spring onions) or a bunch of leafy green mixed herbs like wild garlic, chives, chervil, parsley (if you do this leave out the rosemary)

1 medium/large potato peeled, washed and grated

a couple of sprigs of fresh rosemary leaves removed from the stalk

180g self-raising flour (I use Shipton Mill)

a teaspoon of salt (Halen Mon)

1 teaspoon smoked or unsmoked paprika (optional)

1 large egg mixed with about 3 tablespoons milk and a teaspoon of whole grain mustard

In a large bowl mix the flour, salt and paprika. Add the grated potato, onion or herbs, and cheese and mix with a flat palette knife until combined. Add the milk and egg mixture and keep mixing until it comes together. Form into a loaf shape with your hands and transfer to a greased baking sheet.

Sprinkle a little flour and some finely chopped rosemary leaves over the top and bake in a preheated oven, gas mark 5/190 degrees C for about 45 mins until golden brown.

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A hearty beetroot and feta soup to warm on a winters day

The lovely Hugh Fearnley-Whittingstall (Yes, I admit I have a thing for him and his cooking; I find that combination of posh, combined with down to earth practicality strangely sexy) comes up trumps again with this amazingly simple, yet complex wintry soup. The combination of roasted tomato, garlic, good meaty stock and salty feta cheese, produces an intensely rich (don’t have too much of it!) but totally satisfying lunch or supper dish. In fact it is so hearty that you really don’t even need bread with it.  I ate mine accompanied by a simple salad made with the (very) last of the Moelyci tomatoes and baby cucumbers, some winter lettuce leaves, a couple of small peppers (diced) another crumble of feta cheese, some olives, a sprinkle of fresh herbs and a glug of good olive oil.

The soup recipe is:

3 to 4 apple sized beetroot

tablespoon olive oil

1 onion finely chopped

500ml good beef stock (or vegetable stock for vegetarians)

Roast tomato sauce (see below)*

a good crumble of feta cheese (125g or so)

salt and pepper

*Roast tomato sauce: 500g ripe tomatoes, 3 garlic cloves, 1 tablespoon olive oil, salt and pepper. Toss everything in a roasting tin and stick in the oven (gas mark 4, 180 degree C) for about 35 minutes until soft pulpy and starting to char a little. Push through a sieve to remove seeds and skin.

Peel and grate or dice beetroot (to avoid the unattractive purple hand look wear marigolds). Finely chop the onion and sweat gently in olive oil until just soft. Add beetroot, stock and season well. Bring to the boil and simmer until the beetroot is tender (about 10 minutes if grated, maybe a bit longer if diced). Add the prepared tomato sauce and blend until smooth. Check seasoning and serve with a good helping of feta crumbled over the top (and bread if you really want a bit extra). Eat by the side of a big roaring fire and you will feel warm from your nose to your toes!

PS. I have to warn you, eating this much beetroot does tend to have a strange side effect….I will let you find this out for yourselves)

Denise x

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