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Cover: Gluten free cooking

Recipes with feta cheese

19Jul 12

Baked Asparagus with Feta and Parmesan

Baked Asparagus with Feta and ParmesanI remember one time  as a kid being given some lukewarm, mushy canned asparagus for lunch and thinking it was the absolute worst thing in the world and vowing never to eat asparagus again!  Fortunately, I eventually grew up and tried some grilled asparagus at a restaurant. Imagine my surprise when I realised it was nothing at all like that mushy stuff I remembered!

Since then I’ve become quite a connoisseur of this wild green vegetable, although I have to admit I’m still not much of a fan of the canned variety.  In any case, this baked asparagus with feta and parmesan recipe is made from sweet and crunchy fresh asparagus, and the tangy cheese highlights the juicy baked goodness of the vegetable astoundingly well. (I also recommend this asparagus and cheese pudding.)

 

Baked Asparagus with Feta and Parmesan
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 300g fresh asparagus, washed
  • 150g feta cheese, finely crumbled
  • 25g Parmesan cheese
  • 25g butter
  • 1tsp dried oregano
  • Salt and pepper to taste
Instructions
  1. Preheat the oven to 200ºC.
  2. Cut the hard, thick ends off the asparagus.
  3. Steam the asparagus for 2 to 3 minutes, or until they are just tender.
  4. Grease an oven safe dish with the butter and lay the asparagus lengthwise along the bottom of the dish, with the tips all pointing in the same direction.
  5. Sprinkle the feta cheese over top of the asparagus, then the Parmesan and the oregano.
  6. Sprinkle salt and pepper.
  7. Bake on the middle shelf of the preheated oven for 5 to 10 minutes, or until all the cheese has melted and brown spots form on top.
  8. Serve hot.

 

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07Jun 12

Courgette and Leek Fritters

Courgette and Leek Fritters

Known in Turkey as Mücver, these absolutely scrumptious courgette and leek fritters are typically eaten as a snack in the mid-afternoon between lunch and supper, but they also make for a great appetiser or side dish, and you could even make a full meal out of it by serving them alongside some salad and (gluten-free) bread. (I also recommend these potato and Gruyére cakes. Absolutely delicious!)

Fortunately, the original Turkish recipe only calls for one tablespoon of flour, so it was no problem whatsoever to substitute that for cornflour and make these gluten-free.  They are traditionally eaten plain, as far as I know, but I like to eat them with a bit of sour cream or Greek yoghurt, as I find the tartness offsets the earthy flavour of the fritters quite nicely.

 

Courgette and Leek Fritters
Author: 
Recipe type: Appetiser
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 2 eggs
  • 125ml plain yoghurt
  • 100g feta cheese, crumbled
  • 1tsp gluten-free baking powder
  • 2tbsp fresh flat-leaf parsley, finely chopped
  • 1tbsp fresh mint, finely chopped
  • Salt and pepper to taste
  • 3tbsp cornflour
  • 250g courgette, diced
  • 250g leeks, minced
Instructions
  1. Preheat the oven to 200ºC.
  2. Grease a large baking tray and set aside.
  3. In a large mixing bowl, beat the eggs and then mix in the yoghurt, the feta cheese, the baking powder, the parsley and the mint and stir well.
  4. Add the cornflour, a pinch of salt and a dash of pepper and blend well.
  5. Add the courgette and leeks to the mixture and stir well.
  6. Drop tablespoonfuls of the mixture onto the baking tray, leaving a few centimetres between each heap, and press down lightly with a fork.
  7. Bake the fritters in the preheated oven for about 15 minutes, or until lightly browned on top.
  8. Remove the tray from the oven and turn the fritters over.
  9. Return the tray to the oven and bake for 2 or 3 more minutes, or until the tops are golden brown.
  10. Transfer the fritters to a serving plate and repeat the process with any leftover mixture.
  11. Serve warm, with a bit of sour cream or yoghurt if you like.

 

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