CHICKEN BREASTS STUFFED WITH SPINACH AND FETA
Olive oil
½ onion, chopped
2 garlic cloves, peeled and minced
2 chicken breasts
120 g feta
75 g chopped spinach, boiled and drained
4 slices of Ifantis ham
Steamed broccoli and cauliflower for serving.
Sauté the onion in a small amount of olive oil for 2 minutes
then add the garlic and cook for a further 2 minutes and allow the mixture to
cool.
Place the feta and spinach into a bowl and mix thoroughly
add the onion and garlic and season to taste.
Partially fillet the chicken breasts, creating pockets. Stuff the feta mixture into each pocket and season the chicken fillets with salt and pepper to taste. Wrap each breast with Ifantis ham and secure with toothpicks, brush it with olive oil and bake in an oven preheated to 180 C (350 F) for 25 minutes until the ham is crisp and the chicken cooked through.
Serve with steamed broccoli and cauliflower.
FETA STUFFED MUSHROOMS
4 large Portobello mushrooms each about 10 cm across
2 tbsp olive oil
100 g bulgar wheat
2 garlic cloves, peeled and minced
100 g feta
2 tsp chopped rosemary leaves
6 walnut halves, chopped
2 tbsp chopped parsley
Heat oven to 180 C (350 F) and snap the stalks from the mushrooms. Place the stalks in a large oven-proof dish along with caps, turned upside down. Brush with olive oil and bake in the oven for 16 minutes.
Meanwhile, boil the bulgar for 8 minutes, then drain and toss with the garlic, feta, rosemary, walnuts, and parsley.
Take the mushrooms from the oven and turn the caps over. roughly chop the stalks and add to the bulgar mixture and pile it on top of the mushroom caps. Return to the oven and bake for 3 minutes more.
FRIED FETA WITH
HONEY AND SESAME SEEDS
250 g (9 oz) feta cheese
2 eggs
1 tsp paprika
1 tsp freshly ground black pepper
70 g (3 oz) plain flour, enough to coat the feta
60 g sesame seeds
Olive oil for frying
4 tbsp honey
Cut the feta into little block about 5 cm thick. Crack the eggs into a bowl and whip with a
fork. In another bowl place the flour, paprika
and pepper and mix well to combine the ingredients. Into another bowl place the sesame seeds.
Dip each piece of feta into the eggs, then roll into the
flour dip again into the eggs and roll in sesame seeds, so that all sides are
covered,
Fry the feta block in 7 tbsp of olive oil until nicely colored. Then using a slotted spoon flip the fried
feta over so that it is nicely colored on all sides. When done, place on kitchen paper to absorb
extra oil.
Meanwhile, warm the honey in a saucepan and serve the fried
feta drizzled with honey.
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