I bought some marinated feta at Eumundie Markets recently, and was VERY impressed, so I did what all cooks do, I copied it 🙂 This is the basic recipe, you can add Parmesan cheese, toasted pine nuts, or even chopped olives. you can use any pesto for this, I have tried it with sundried tomato pesto, and it was good, but I prefer the fresh taste of the basil pesto:) this will keep well in the fridge, and the flavours meld better if made the day before its needed. I have made this with soft greek feta, but I have to say I prefer the aussie feta, as it holds its’ shape so much better. If there are any leftovers, you can use it as a base for Greek pizza…yummy
Make and share this Outback Steakhouse Gold Coast Coconut Shrimp recipe from Food.com.
A very old family recipe. This is how my grandmother made it. All measurements are approximate; my grandmother never measured anything. You can substitute any combination of cheeses. This recipe is for appetizer sized portions. If you want it for a side dish, don’t cut the fillo in half. Practice folding boereg, using a piece of paper or a napkin.
This is a mouth watering awesome Armenian style steak tartare called Chee kufta by my Aunt Sophie. She made this for me special when I was visiting her, which was very often! It’s important to use very, very lean beef and make sure you have the butcher ground it very fine, twice. Knead it as recipe says to: 5 minutes! No, you won’t get sick if you prepare it correctly!
These are meatless and served cold with lemon. Another one where you might need a partner. A good appetizer for a party!
