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Add a photoServings: 4
Ingredients
- 1 lb feta cheese flaked dry red chili dry oregano dry parsley bay leaf dry lemon thyme dry purple basil freshly grnd black pepper fennel, seeds
Directions
- Remove the feta cheese from the pack and pat as dry as possible with kitchen towel. Press the flavors into it.
- Pack the cheese tightly into a jar and cover with extra virgin olive oil. It will keep in the fridge for up to two months.
- Tips: Do not use bought dry herbs, instead make your own by drying leftover fresh herbs on a baking sheet. Leave them somewhere hot; e.g. on top of your boiler, washing machine, or possibly oven and they will dry within a week. Or possibly put them in the oven at 200 to 225 degrees for 1 hour.
- Uses: On a big plate, covered in fresh basil - served with lots of other salads. As a cheese course, with crusty bread and fruit. Do not throw away the oil - use it in your dressing.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 113g | |
| Recipe makes 4 servings | |
| Calories 299 | |
| Calories from Fat 212 | 71% |
| Total Fat 24.13g | 30% |
| Saturated Fat 16.95g | 68% |
| Trans Fat 0.0g | |
| Cholesterol 101mg | 34% |
| Sodium 1266mg | 53% |
| Potassium 70mg | 2% |
| Total Carbs 4.64g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 4.64g | 3% |
| Protein 16.11g | 26% |
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