feta cheese Archives - Complete Wellbeing https://completewellbeing.com/tag/feta-cheese/ Award-winning content for the wellbeing of your body, mind and spirit Tue, 07 Aug 2018 07:23:13 +0000 en-GB hourly 1 https://wordpress.org/?v=6.9.4 https://completewellbeing.com/wp-content/uploads/2021/03/cropped-complete-wellbeing-logo-512-1-32x32.jpg feta cheese Archives - Complete Wellbeing https://completewellbeing.com/tag/feta-cheese/ 32 32 Roasted corn and feta lettuce wraps https://completewellbeing.com/recipes/roasted-corn-and-feta-lettuce-wraps/ https://completewellbeing.com/recipes/roasted-corn-and-feta-lettuce-wraps/#respond Tue, 07 Aug 2018 07:23:13 +0000 http://completewellbeing.com/?p=44921 You won’t find a vegetable wrap lower in calories than this one!

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]]> These lettuce wraps make for great party starters. When buying lettuce for wraps, look for ones that are fresh, tightly packed and heavy. To keep your lettuce firm for long, first separate the leaves and wash with cold water. Then fill a bowl with cold water, add ice cubes and a quarter cup of vinegar. The cold water helps to hydrate the leaves and make them crisp while the vinegar cleans it of any impurities. Now dunk the lettuce leaves in this chilled water and swirl around. Remove after few minutes and give them one final rinse with cold water to get rid of the vinegar taste. Your crispy lettuce is ready for use.

Ingredients

  • 2 tbsp oil
  • Corn kernels from 1 cob of corn
  • 2 spring onions, roughly chopped
  • 2 garlic cloves, finely chopped
  • 1 – 2 red chillies, finely sliced
  • Handful of coriander
  • 4 cherry tomatoes, roughly chopped
  • Juice of 1 lime
  • Salt and pepper, to taste
  • 1 iceburg lettuce, leaves separated
  • 25g feta cheese

Preparation method

  1. Gently heat the oil in a large frying pan and add the corn. Stir well and allow to turn golden brown.
  2. Add the spring onions, garlic and chillies and stir well.
  3. Roughly chop the stalks of fresh coriander and add to the corn with the cherry tomatoes.
  4. Stir well and squeeze in the lime juice.
  5. Season with salt and pepper and allow to cook for 2 minutes. Taste and adjust the seasoning.
  6. Stir in the coriander leaves thoroughly and pile the mixture on the lettuce leaves. Sprinkle with feta cheese and serve.
This was first published in the April 2015 issue of Complete Wellbeing.

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]]> https://completewellbeing.com/recipes/roasted-corn-and-feta-lettuce-wraps/feed/ 0 These feta stuffed eggplant rolls are simply mmm… https://completewellbeing.com/recipes/eggplant-rolls-yummy-feta-cheese-stuffing/ https://completewellbeing.com/recipes/eggplant-rolls-yummy-feta-cheese-stuffing/#respond Fri, 03 Mar 2017 10:30:18 +0000 https://completewellbeing.com/?p=46117 There are so many ways to enjoy the incomparable eggplant, each with its own special merits. Here’s an uncommon way

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]]> These eggplant roll ups are easy to make. They work best with a large globe eggplant [aubergine], but you can also make them with the long neon or Japanese or Chinese aubergine.

Ingredients

  • 1 large eggplant
  • Some oil for coating the eggplant
  • Feta and cream cheese, as per your preference
  • 1 large onion, finely chopped
  • 1 bell pepper, finely chopped
  • 1 small carrot, grates
  • 7- 8 olives, chopped
  • Salt as you like

Eggplant slices

  • Slice the aubergines uniformly thin, brush with oil, sprinkle some salt and arrange in a roasting pan.
  • Bake for about 12 – 15 minutes in a 425°F oven till soft and cooked but not falling apart.

Filling

  • I’ve used a mix of feta, cream cheese, finely chopped onions, finely chopped bell pepper, grated carrots and chopped olives.
  • Combine all the ingredients and stir well till the consistency is so fine that you can spread it.

Assembly

  • Lay a slice of baked aubergine on a plate.
  • Place a layer of lettuce leaves over it.
  • Spread some of the filling mixture. And roll up the aubergine slice.
  • Seal the end with some of the cream cheese filling. You may use a toothpick to ensure that the rolls don’t open up.

Serve with Tahini yoghurt dressing.

This recipe was first published in the September 2014 issue of Complete Wellbeing.

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