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
Today I still follow Mum’s basic technique, but with modern modifications. Then they are ready to be served as is or in some wonderful combination: green leaves, roast pumpkin, goats’ cheese, feta, ….! Click here for: Blog post – Beetroot – Salads, two Dips, one Cake!
Whether you use shanklish cheese or feta, this traditional salad is also great served as a dip … it is almost addictive! Click here for: Blog post – We invite the neighbours in for nibbles!
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
Is the Greek salad the most refreshing salad of all? Click here for: Blog post – Showing Friends Around – Part 1 Recipe pdf – Greek Style Salad
The rosemary is the real surprise and takes the dish to another level, as does using lovely quality feta. Click here for: Blog post – A Salad for Christmas Day Recipe pdf – Watermelon and Feta Salad