Last Saturday I turned 30 (eeeeeeek!!!) and with some close friends and Mister Lapin we went to a lovely gastro-pub: The Cholmondeley Arms. It used to be a school so the building is fascinating, the food is yummy but more importantly, they are known for the Gin Bar! Over 100’! Personally, I HIGHLY recommend the Botanist with cucumber…
So the recipe for today is very tasty and could be served as a light starter or as an amuse bouche.
Ingredients for 2 pers:
- 2 red peppers
- 3tbsp olive oil
- 1 crushed garlic
- 80gr feta cheese
- Salt & pepper
Slice finely (1cm max) the peppers and wash them. The ideal way to cook them is steaming. However, if you can’t, boiling water will do! Cook until soften.
In a saucepan on low heat, add t he olive oil, crushed garlic and peppers. Cover. Cook for at least 30min. The idea is to confit the peppers so very low heat and the longer the better!
Dice the feta cheese, reserve.
When the peppers are cooked to your taste, add the feta, toss and leave for a few more minutes so the feta can warm up a bit.
Serve immediately. You can add some crispy bread with it if you wish.
This looks amazing and will be investing in some decent feta v.soon so I can make it, yum!!!
ReplyDeleteHey! Thanks for stopping by and for your comment. I've noticed that spending more money on feta cheese is not always the best. There is actually two very important point you need to consider when buying feta. The first one is to not buy the low fat ones: You will don't have all the flavours.
DeleteThe second important thing is the packaging. You can find feta wrapped in airtight bags, in jars with olive oil or in plastic boxes with liquid. Go for the last one. The reason being that in the airtight bag, you can not keep it for long once opened and the taste isn't great, with the olive oil, we can only taste the olive oil.
I'm planning to make feta cheese myself soon so watch this space!