12 February 2014


I love feta cheese but I'm aware that not everyone shares my passion. My mother is one of these people yet it was she who suggested I try this recipe out on some friends who were coming to supper as she thought it looked like a delicious and unusual starter. Whilst babysitting for me one day a week she works her way through my cookery books copying recipes and making my tummy rumble by shouting out suggestions for what we should be eating even though she knows I'm on a diet.

So rather than going for my usual something-on-toast easy starter for supper the other night I decided to try out the suggested Saganaki from Sarah Raven's Garden Cookbook and it was really tasty and, if you had a round table, probably quite fun to help yourself straight from the dish with warm flat bread.


for 6

600g (3 packs) feta cheese, broken into rough 2cm pieces
20 large or 30 small cherry tomatoes
20 capers
15 Kalamata olives, halved and stoned
2 tbsp olive oil 6 sprigs of thyme or marjoram

Pre-heat the oven to 200C/400F/Gas Mark 6. You can make this as individual parcels for cooking on an open fire - 100g feta, a few tomatoes, capers and olive pieces, herbs and oil on top, fold loosely and cook for 10-15mins but I did it in one big dish.

1. Crumble the cheese into a shallow, oven-proof dish, dot the tomatoes around sprinkle over the capers and olive pieces, drizzle with oil and sprinkle the thyme or marjoram over the top.

Saganaki - pre-oven

2. Bake in a hot oven for 15-20 minutes until the cheese is bubbling and browning on top. Eat hot or warm. I served with mini pitta bread but think the flatter the bread the yummier probably.

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