Margi Cintrano
Washing Up
Written by: Margaux Cintrano
This spring sheer delight can be prepared the traditional Mediterranean way with Feta Cheese and Mint, or with Ricotta & Mint or with Cottage Cheese and Mint ...
Thessaloniki is a hellenic mecca and known for its terrific appetisers, called Mezedes, Meze in Arabic, Antipasti in Italian and Tapas in Spanish. This port on the northern Aegean Sea is well known for its fresh mussels and taverns featuring their national beverage ouzo.
This salad was shared on a cobblestone lane in an ancient flour mill turned tavern.The owner
just overjoyed to give a journalist a recipe, this salad has become a regular on our repertoire. It is colorful, healthy, made in a jif and stunning as well as versatile. Can suit low fat too, with cottage cheese fat free or ricotta low fat ...
Roasted Beets with Feta Mint Mousse ( can be made with Ricotta or Cottage Cheese or Greek Yogurt as well )
For 2 to 4:
250 ml. E.V.oliveoil
2 cups fresh mint leaves chopped finely
1 cup fresh parsley chopped finely
crumbled Feta cheese - 2 cups ( or Ricotta and / or Cottage Cheese )
1 tblsp chopped seeded serrano chili pepper
1 garlic clove minced
3 tblsps fresh lemon juice squeezed
8 small beetroots
1/4 tsp coarse kosher salt
1/8 tsp black freshly grounded pepper
*** ALUMINUM FOIL
***Vinaigrette to follow below recipe instructions
1) mix the cheese with the herbs, then whisk ingredients for Mousse in blender or food processor and refrigerate to firm up for 3 hours
2) rub washed and dried beets with olive oil, kosher salt and black pepper
3) wrap each beet in a sheet of aluminum foil which has been rubbed with olive oil and bake at 350 Fahrenheit or 180 centigrade degrees 50 to 60 minutes until tender.
4) when ready a room temperature: peel and quarter each beet without going through the bottom
5) place some mousse inside each beet
6) place 2 beets on each plate and put the Vinaigrette as follows:
2 tsp Dijon
2 tsp honey
salt and pepper
1/2 cup EV olive oil
*** whisk all ingredients and drizzle over beets.
This spring sheer delight can be prepared the traditional Mediterranean way with Feta Cheese and Mint, or with Ricotta & Mint or with Cottage Cheese and Mint ...
Thessaloniki is a hellenic mecca and known for its terrific appetisers, called Mezedes, Meze in Arabic, Antipasti in Italian and Tapas in Spanish. This port on the northern Aegean Sea is well known for its fresh mussels and taverns featuring their national beverage ouzo.
This salad was shared on a cobblestone lane in an ancient flour mill turned tavern.The owner
just overjoyed to give a journalist a recipe, this salad has become a regular on our repertoire. It is colorful, healthy, made in a jif and stunning as well as versatile. Can suit low fat too, with cottage cheese fat free or ricotta low fat ...
Roasted Beets with Feta Mint Mousse ( can be made with Ricotta or Cottage Cheese or Greek Yogurt as well )
For 2 to 4:
250 ml. E.V.oliveoil
2 cups fresh mint leaves chopped finely
1 cup fresh parsley chopped finely
crumbled Feta cheese - 2 cups ( or Ricotta and / or Cottage Cheese )
1 tblsp chopped seeded serrano chili pepper
1 garlic clove minced
3 tblsps fresh lemon juice squeezed
8 small beetroots
1/4 tsp coarse kosher salt
1/8 tsp black freshly grounded pepper
*** ALUMINUM FOIL
***Vinaigrette to follow below recipe instructions
1) mix the cheese with the herbs, then whisk ingredients for Mousse in blender or food processor and refrigerate to firm up for 3 hours
2) rub washed and dried beets with olive oil, kosher salt and black pepper
3) wrap each beet in a sheet of aluminum foil which has been rubbed with olive oil and bake at 350 Fahrenheit or 180 centigrade degrees 50 to 60 minutes until tender.
4) when ready a room temperature: peel and quarter each beet without going through the bottom
5) place some mousse inside each beet
6) place 2 beets on each plate and put the Vinaigrette as follows:
2 tsp Dijon
2 tsp honey
salt and pepper
1/2 cup EV olive oil
*** whisk all ingredients and drizzle over beets.
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