Where to get festive feta

Feta Cheese g , crumbled. Garlic 1 clove s , large, peeled. Dill, Fresh 15 g , approx springs for decoration. Instructions Preheat grill. Place peppers cut side down on grill rack. Grill until blackened, about 10 minutes. Place peppers in a sealed polythene bag for 15 minutes. Slice into strips. Combine remaining roasted peppers, low fat soft cheese, feta cheese, garlic and black pepper in a food processor; process until smooth.

Add chopped dill; pulse until evenly distributed. Scrape mixture into a serving bowl; cover with plastic wrap and refrigerate at least 1 hour or up to 5 days to firm up slightly and for flavours to blend. To serve, smooth surface of spread with a spatula. Scrape mixture into a serving bowl; cover with plastic wrap and refrigerate at least 1 hour or up to 5 days to firm up slightly and for flavours to blend.

To serve, smooth surface of spread with a spatula. Or create any other decorative pattern you desire. Yields about 3 tablespoons of spread and 8 chips per serving. This recipe can be cut in half to serve 8, but it keeps so well up to 5 days refrigerated that it makes sense to make the whole batch to keep around for those unexpected holiday guests. People Also Like. Classic Caesar Salad. Banana Chocolate-Chip Mini Muffins. Roasted Butternut Squash Soup.

Hearty Turkey Chili. Beef and Bean Chili. Each side of the cut should be sharp — if it is very soft and floppy, check the temperature is correct and leave it for another 5 minutes. Stir for one revolution of the pot as slowly and as gently as you can, once every 30 minutes for the next hour and a half.

You will stir three times in total — each stir should take no more than 20 seconds. The curds are very fragile at this stage and all you want to do by stirring is stop them from clumping together.

Ladle the curds carefully into sanitised moulds and leave on a sanitised draining mat overnight at least 12 hours at room temperature. Turn the moulds over times if possible at hour 1, hour 2, hour 4 and hour 8. Remove the cheese from the moulds and place in the brine in a sanitised, airtight plastic container. You should be able to handle the cheeses without your fingers penetrating the outside.