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Best feta recipes

Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.

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Apfel kuchen

"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."

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Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Cucumber, pistachio, grape and Persian feta salad


This salad would make a lovely accompaniment to spice-rubbed grilled chicken or fish - the refreshing cucumbers make a perfect counterpoint to the spices. White cucumbers have a thick bitter skin which should be removed; baby cucumbers can be left unpeeled. When pomegranates come into season, a scattering of their seeds over this salad adds a pretty burst of colour.

You'll need

35 gm (¼ cup) pistachios, coarsely chopped 2 white-skinned cucumbers, seeds removed, cut into 1cm pieces 1 telegraph cucumber, seeds removed, cut into 1cm pieces 250 gm baby cucumbers, unpeeled, diced 300 gm green seedless grapes, halved 1 cup (loosely packed) mint, shredded 300 gm Persian feta 2 tbsp pomegranate seeds (optional), to serve Juice of ½ lemon 2 tbsp extra-virgin olive oil

Method

  • 01
  • Preheat oven to 180C. Scatter pistachios on an oven tray and roast, shaking occasionally, until just golden (5-10 minutes), then cool, coarsely chop and set aside.
  • 02
  • Combine cucumbers, grapes and mint in a bowl, crumble over feta, top with pistachio and pomegranate seeds, drizzle with lemon juice and olive oil, season to taste and serve.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jan 2012

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