This versatile cheese can be marinated and loaded on toast, whizzed into a roast red pepper dip and coated with sesame seeds and burnt honey syrup for brunch
My colleague Tara Wigley is feta’s all-time number one fan, and whenever possible adds it to every food group going.
‘Everything’s better with feta’ is often said in jest (and with an East End twang to make it rhyme nicely) but, in retrospect, feta really does seem to be our go-to cheese at the test kitchen, and for good reason: the tangy, creamy, salty elements that make it unique are often just what are required when finishing a salad or folding a scone mix. We make many efforts to diverge and expand, of course, but it’s safe to say that feta has made its mark on many of my past recipes. Today, it gets star billing.
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