I have not always been an adventurous eater.  At all.  And honestly I still struggle.  My first instinct is, mostly “ergh oh god no” because what if I don’t like it and then I have something gross in my mouth and have to spit it out and people are watching?!  WHAT IF!! And I know that our tastes can change, partially because I love to read about food and used to work in psychology.  But also because I have changed my tastes in my adulthood.

My mother used to call me the vegetable hating vegetarian.  She wasn’t wrong.

So when I was looking around for recipes that use feta, well, this *blew* my tiny mind. It’s in Nigella’s most recent but 1, I think – with the perfect pink cover.

Feta.

For pudding.

With honey.

So if your feta is a bit old but not *too* old, it’s perfect.

I cooked it.  I put it on the plate.  In the kitchen, alone, with the other 2 feta recipes on the table.  I sideeyed the door.  I sniffed it.

Crunchy pastry.  A slight saltiness and lovely sweetness from the honey.  I finished this dish, and I think you’ll finish yours (and that half packet of feta), too.

Recipe is here.

Warm feta and tomato sauce

Serves 2-4
Barely adapted from Rose Prince, ‘Kitchenella’, p128

Ingredients

4 tablespoons olive oil
1 x 400g whole tinned tomatoes
2 pinches dried oregano
1/2 teaspoon ground coriander
Leftover feta (up to 1 whole packet)
1/4 – 1/2 teaspoon smoked paprika
black pepper

To serve: pitta breads, toasted and dipped.
or flatbreads, or plain tortilla chips

Tools

Frying pan
Lid for frying pan
Wooden spoon
Bowl
Measuring spoons/teaspoon
Chopping board and knife (if cutting up pitta bread)

Toaster

Time

10m prep
20m cooking

Level

Simple

Prep

Empty the tomatoes into a bowl and crush them with your hands

Method

Heat the oil until it is *just* beginning to smoke
Pour the tomatoes quickly and place the lid on immediately
LISTEN; as soon as the sizzling dies down, take the lid off
Add oregano & coriander
Simmer for 10 minutes (Simmering: not quite boiling, just how you want a tin of soup to heat)
When the 10 minutes are up, start toasting your pitta breads/warming wraps
Add the feta to the pan and stir gently
When the cheese begins to melt remove from the heat and crack black pepper all over

Serve with bread/tortilla chips

Got a question? Ingredient you need help with? Get in touch:

ann@storrcupboard.com

Sign up to the Storr Cupboard Newsletter

...and receive monthly recipe ideas to help you ensure there's never a leftover, leftover PLUS a free downloadable meal planner & kitchen stock check.

Once signed up check your email to confirm your subscription!

We will, of course, always ensure that your data is safe and never spam you!

You have Successfully Subscribed!

Share This

Share This

Share this post with your friends!