|Preparation||Cooking||Start to finish|
|13 min.||1 min.||14 min.|
Blanch the herbsBring a saucepan of water to the boil. Plunge in all the herbs for 15 seconds.
Keep the water on the boil.
|2||Drain the herbs...||1 min.|
|3||...and dry them.||1 min.|
Prepare the feta
Dry 200 g feta throroughly with absorbant paper.
|5||Dice the feta to whatever size you prefer (I make them about the same size as a sugar cube).||4 min.|
Sterilize the jar
Pour a glassful of boiling water into the jar. Screw on the lid, wrap in a cloth for safety, and shake well to sterilize.
Throw the water away and dry the jar throughly.
Put half the herbs and peppercorns into the bottom of the jar. Pour a little olive oil on top.
|8||Add the diced feta, then the rest of the herbs.||2 min.|
|9||Top up with oil...|
|10||...until the cheese is completely covered.||1 min.|
|11||Put the lid on the jar and leave at room temperature for at least three weeks before starting to use the feta in your recipes.|
For 200 g : 3.91 €
|Feta: You can get more informations, or check-out other recipes which use it, for example: Vegetable rosette tart, Canapés of red mullet with poppy seeds, Cretan-style salmon , Tzatziki, Moussaka, ... [All]|
|Olive oil: You can get more informations, or check-out other recipes which use it, for example: Potato tortilla (Spanish omelette), Italian style gratin, Spaghetti with smoked salmon, Chicken and mushroom brik rolls, Tender tuna, ... [All]|
|Peppercorns: You can get more informations, or check-out other recipes which use it, for example: Salmon marinated like herring, Herb olive oil, Preserved lemons, ... [All]|
|Thyme: You can get more informations, or check-out other recipes which use it, for example: Kérinou slices, Tomato meat balls, Pâté de campagne, Salmon marinated like herring, Small ratatouille with , ... [All]|
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