Feta Archives - Kitchen Garden Magazine

SUMMER ORZO SALAD WITH RED ONION

16th June 2017 Steve Ott Recipes

Mediterranean orzo pasta is great in salads, and this Greek-inspired salad is great served at your next BBQ. SERVES 6-8 Preparation time: 20 minutes | Cooking time: 10 minutes • 450g/1lb orzo pasta • 1 large cucumber, peeled and diced • 200g/7oz feta cheese, cubed • 200g/7oz black olives, sliced • 400g/14oz tomatoes, halved • 2 small red onions, finely…

BBQ’D WHOLE AUBERGINE WITH SEASONAL HERBS

31st May 2017 Steve Ott Recipes

This is the best way I’ve found to serve aubergine. By barbecuing it, then removing the outer skin, it becomes rich and creamy. Top tip: Pour plenty of good olive oil over and lots of herbs for a wonderfully summery dish. MAKES 4 as a main, or 8 as aside | Preparation time: 15 minutes Cooking time: 30 minutes •…

SPRING SALAD WITH PEAS

25th April 2017 Steve Ott Recipes

Spring on a plate! Enjoy this season’s best vegetables in one big salad. SERVES 4 | Preparation Time: 20 minutes • 250-300g/8-9oz mixed leaves • ½ cucumber, thinly sliced • 2-3 radishes, thinly sliced • 75-100g/3-4oz fresh peas, blanched • 1 block feta, cut into cubes • 4-6 cherry tomatoes, halved VINAIGRETTE: • 2 tbsp mayomaise • 2 tsp wholegrain…

BEET BURGER

13th March 2017 Anna Pettigrew Recipes

Crispy on the outside, yummy and smoky flavoured on the inside, this recipe has everything you want from a burger. Serve it with potato wedges or a big salad for a lighter meal. MAKES 6 PATTIES Preparation time: 35 minutes | Cooking time: 30 minutes • 2 large beetroots (about 350g/12oz) • 1 large onion • 100g/3oz green lentils, cooked…

Stuffed Savoy Cabbage Rolls

13th January 2017 Steve Ott Recipes

Surprisingly quick to make, these stuffed cabbage parcels can be made with endless filling combinations. SERVES 4 Preparation time: 15 minutes Cooking time: 30 minutes • 1 onion • 400g/14oz turkey mince • 200g/7oz mushrooms • 4 cloves of garlic • 25 g/1oz walnuts • 50 g/2oz feta cheese • 2 tablespoons olive oil, plus a drizzle extra • 8…

Roasted Carrot, Fennel & Lentil Salad

13th January 2017 Steve Ott Recipes

High in fibre, and a good source of vitamin C, this winter salad is a perfect way to use some of your stored carrots. SERVES 4 Preparation time: 15 minutes Cooking time: 30 minutes • 2 tbsp olive oil • 1 tbsp cumin seeds • 400g/14oz carrots, peeled, halved and cut into sticks • 2 fennel bulbs, sliced • 1…

Leek & Spinach Omelette

17th October 2016 Steve Ott Recipes

Serve this leek and feta omelette for lunch, or as a light dinner with plenty of herbs. SERVES 2 Preparation time: 15 minutes Cooking time: 15 minutes • 50g (2oz) butter • 2 leeks, trimmed, halved lengthwise, thinly sliced • 1 bunch tarragon, finely chopped • 100g (4oz) baby spinach, plus extra, to serve • 6 eggs • A dash…

This month in Kitchen Garden

27th May 2016 Pauline Hawkins Latest issue

Take a look at what’s in the latest issue – July 2016 – plus what you can expect online and in our interactive digital magazine! A message from Steve Ott… The growing season is in full swing and we can make the most of those long summer days; take time to sit back and relax and watch the plants grow…

Strawberry, Cucumber & Feta Salad

24th May 2016 Steve Ott Recipes

Fresh and perfect for a summer lunch or barbecue, this colourful salad looks great at the centre of the table… SERVES4 • 1 medium cucumber • 200g strawberries, washed, hulled and sliced • 100g feta • A bunch of grapes, sliced in half • ½ lemon, juice of • 2 tbsp extra virgin olive oil • Small bunch fresh mint,…

Rocket & Chickpea Salad

9th March 2016 Anna Pettigrew Recipes

A fresh and flavourful salad that is both colourful and filling. SERVES3-4 • 400g tin of chickpeas • 3-4 handfuls rocket • 100g (3½oz) feta, roughly chopped • 1 carrot, grated • 1 small red onion, finely chopped • ½ lemon, juice of • 1 handful basil leaves, torn • 1 tsp oregano • 1 garlic clove, minced • 1…

Spring Onion Frittata

8th March 2016 Anna Pettigrew Recipes

Frittatas are a firm favourite in my household. You can put practically any seasonal garden produce into the recipe! SERVES 4 • 500g (1lb 2oz) new potatoes, cooked and sliced • 2 tbsp olive oil • 1 handful spring onion, finely sliced • 1 garlic clove, finely chopped • 2 tbsp mint, roughly chopped • 2 tbsp parsley, roughly chopped…