tag:blogger.com,1999:blog-20759216.post113980800554484754..comments2024-03-26T21:10:11.253+01:00Comments on Cook (almost) Anything at Least Once: Feta or Fetta...or white cheese in brineHaalohttp://www.blogger.com/profile/03291206056540101155noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-20759216.post-1162645533098552962006-11-04T14:05:00.000+01:002006-11-04T14:05:00.000+01:00Hi Zoe - it's never to late to comment! It's so im...Hi Zoe - it's never to late to comment! It's so important to use good oil as it absorbs all the wonderful flavours during the marination. I like to use the oil in salads and when roasting vegetables too.Haalohttps://www.blogger.com/profile/03291206056540101155noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-1162625554338753162006-11-04T08:32:00.000+01:002006-11-04T08:32:00.000+01:00a late comment, but I also do a version of this bu...a late comment, but I also do a version of this but with mostly spices - usually roughly crushed cumin, mustard, corriander, fennel seeds etc, maybe some thyme, always some lemon zest and glugs and glugs of olive oil... <BR/><BR/>serve the drained feta as antipasto, and ALWAYS use the reserved oil to stir through pasta with lightly blanched veges, a squeeze of lemon juice and a crack of pepper Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-20759216.post-1155540830745985542006-08-14T09:33:00.000+02:002006-08-14T09:33:00.000+02:00Thanks Sam - the general advice is to leave it a f...Thanks Sam - the general advice is to leave it a few days to allow the flavours to intermingle - if you make in the morning, you could eat it at night but it won't be as complex as the one left. I would try to use it up within two weeks. <BR/><BR/>This really is the type of recipe that is highly adaptable - from choice of cheese, be it goat, sheep or cow fetta to choice of herbs and spices.Haalohttps://www.blogger.com/profile/03291206056540101155noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-1155529504486118392006-08-14T06:25:00.000+02:002006-08-14T06:25:00.000+02:00Umm, I just made a version of this with paprika ch...Umm, I just made a version of this with paprika chilli, sage and basil, a few olves, garlic. I guess I missed the post somehow on your blog, but noticed it via Chef Paz, because I had a bunch of sage in my fridge and some feta I wasn't sure what I was going to do with. <BR/><BR/>Now, how long do I have to wait for it to develop?<BR/><BR/>It looks delicious, thanks for the inspiration!Anonymousnoreply@blogger.com