Spread the feta and cream mixture evenly inside the scored pastry border. Line up the asparagus spears on top in a decorative manner, brush them with olive oil, top with dill and bake! Click here for: Blog post – Asparagus
Their ham and cheese sandwich, which came topped with a fried egg, was so impressive and memorable! Click here for: Blog post – Toastie
We have been trying to perfect a version of coleslaw without a mayonnaise or creamy dressing, but with plenty of lemon and vinegar, and heaps of Parmesan! Click here for: Blog post – The Many Guises Of Coleslaw – A Photo Tribute!
A delicious and very easy variation on parmigiana di melanzane (eggplant baked with Parmesan cheese). Serve it with lemon flavoured pasta, a perfect foil for the richness of the eggplant! Click here for: Blog post – Eggplant Baked With Passata & Pesto – Served With Lemon Flavoured Pasta!
Lightly sprinkle the prepared tomatoes and cheese with salt and allow to sit for an hour or so. The salt draws out the juices and you might not need to add oil! Click here for: Blog post – We invite the neighbours in for nibbles!
A cheese soufflé is great fun to do and not as difficult as you would think. And its delicious of course! Click here for: Blog post – Europe 2016 – Part 5 Recipe pdf – Cheese Soufflé
Jars of marinated feta and goat’s cheese can be bought in good food stores, but they are easy to produce at home. Click here for: Blog post – Made At Home – No. 1