Greek Cheese And Olive Quick Bread Food

OLIVE CHEESE BREAD

Steps:

• Preheat the oven to 325 degrees F.
• Roughly chop both the black olives and pimiento-stuffed green olives. Slice the green onions into thin pieces.
• Combine the butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined.
• Spread the mixture onto the French bread. Bake until the cheese is melted and browning, 20 to 25 minutes.

SAVORY QUICK BREAD WITH CHEESE AND OLIVES

Steps:

• Preheat oven to 350F/180C.
• In a medium bowl, mix the flour with the baking powder.
• Add eggs, oil, and wine and mix well. Add olives, red pepper, ham or bacon, cheese, and stir to combine. Taste for salt and pepper. ((keep in mind that the other ingredients are salty, so there is not much need of adding a lot)
• Place the batter into a loaf baking pan and bake for 45 minutes or until golden brown on top.
• Allow it to cool, remove it from the pan and serve slices of it.

CHEESE AND OLIVE BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir together butter and mayonnaise until smooth and creamy. Mix in garlic powder and onion powder. Then stir in cheese and olives. Spread mixture evenly over French bread, and place on a baking sheet.
• Bake in a preheated oven for 10 to 12 minutes. Increase heat to broil, and cook until cheese melts and bread is golden brown, about 2 to 3 minutes.

FETA CHEESE DIP (TIROKAFTERI)

Steps:

• To prepare this amazing feta cheese dip (tyrokafterh), remove the stem and seeds from the pepper, and chop it finely. (If you have some extra time, roast or slightly fry the pepper before chopping)
• Cut the feta cheese into cubes and place in a bowl, add the chopped pepper and begin mixing in a blender or stand mixer (food processor). Gradually add the vinegar and olive oil, whilst mixing at medium speed.
• Pour in the milk until the feta cheese dip has a silky smooth, creamy consistency. Pour in a little at a time and mix until the cheese dip is smooth.
• If you prefer the dip to be a bit more spicy you can add a couple of teaspoons of cayenne pepper to taste. The milk and cheese require quite a lot of chillies to turn spicy as the milk neutralises the spiciness in the chillies so don't be afraid to add more if you want to.
• Alternatively if you prefer your dip to be creamy and mild don't add any chillies. If you want the sauce to be even creamier try adding a few tablespoons of yoghurt. This will make it even smoother than the milk!
• Pour the feta cheese dip (tyrokafteri) in a medium bowl and garnish with some chopped chillies and a couple of olives.
• Store the feta cheese dip covered in the fridge for up to 4-5 days.

OLIVE QUICK BREAD

Steps:

• Place rack in lower third of the the oven and preheat to 350F.
• Grease a loaf pan.
• Whisk together the first 5 ingredients.
• In a bowl, whisk eggs, milk, and oil.
• Add the flour mixture and lightly mix together.
• add the nuts and olives.
• Stir until blended.
• Place batter into prepared loaf pan.
• Bake 40 to 45 minutes or until toothpick comes out clean.
• Cool 10 minutes and unmold onto rack.

MEDITERRANEAN BREAD WITH KALAMATA OLIVES AND FETA

Steps:

• Preheat oven to 350.
• Chop sundried tomatoes. Chop Kalamata olives. Set aside.
• Line a cookie sheet with parchment paper.
• Unroll bread dough. Spread pesto evenly on rolled out dough, leaving a 1-inch margin around edges.
• Sprinkle tomatoes, feta and olives over pesto.
• Roll up dough tightly, pinching ends together to seal. Place loaf on a baking sheet coated with parchment paper.
• Bake at 350 for 20 minutes or until loaf is browned on bottom.

EASY GREEK FETA DIP

Steps:

• In a medium bowl, whisk together 2 tablespoons olive oil, 1 teaspoon of Greek seasoning and the balsamic vinegar. Add chopped tomatoes and toss to coat well.
• Place the tomatoes in a serving dish, then crumble the feta cheese over top. Sprinkle with the green onions. Toss gently to combine. Sprinkle with remaining Greek seasoning and drizzle with additional olive oil, if desired. Top with fresh chopped parsley.
• Serve with pita bread, pita chips or baguette slices.

GREEK OLIVE BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, 4 tablespoons oil, sugar, salt and 1-1/2 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Sprinkle with cheese and olives; fold and knead lightly until combined. Shape into an 8-in. round loaf. Place on a greased baking sheet. Brush with remaining oil. Cover and let rise in warm place until doubled, about 40 minutes., With a sharp knife, make four shallow slashes across top of loaf. Bake at 375° for 25-30 minutes or until golden brown. Remove from pan to wire rack to cool.

GLUTEN-FREE GREEK QUICK BREAD

Steps:

• Preheat oven to 350°F (180°C). Lightly grease a 9x5-inch (23x13 cm) loaf pan.
• Whisk together potato starch, rice flour, xanthan gum, baking powder, 3 tbsp (45 mL) Greek seasoning, and salt. In separate bowl, whisk together milk and egg. Add wet ingredients to dry ingredients and mix until almost combined. Stir in butter, then olives and feta.
• Scrape batter into prepared pan and sprinkle with remaining 1 tbsp (15 mL) Greek seasoning.
• Bake 50 minutes, or until a toothpick inserted in the centre comes out clean.
• Serve warm or at room temperature. To warm bread, microwave for 15-30 seconds.

OLIVE & ONION QUICK BREAD

Steps:

• Preheat oven to 350°. In a skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Remove from heat., In a large bowl, whisk flour, rosemary, baking soda and salt. In another bowl, whisk eggs, buttermilk and melted butter until blended. Add to flour mixture; stir just until moistened. Fold in 1/4 cup cheese, olives and onion., Transfer to a greased 8x4-in. loaf pan. Bake 40 minutes. Sprinkle remaining cheese over top. Bake until a toothpick inserted in center comes out clean, 5-10 minutes longer. Cool in pan 10 minutes before removing to a wire rack to cool.

CHEESE AND YOGURT QUICK BREAD

Steps:

• Preheat the oven to 350°F. Spray an 9- x 5-inch loaf pan with PAM spray or grease pan with oil/butter.
• In a large bowl, stir together the flour, baking powder, and salt. Stir in the grated cheese. Add in the milk, yogurt, melted butter and egg. Stir until everything is combined but don't overmix.
• Pour the batter into the prepared pan.
• Bake for 45-55 minutes, until the loaf is golden and knife inserted comes out clean. Let bread finish cooling in pan before serving.

WHOLE WHEAT OLIVE AND FETA CHEESE BREAD-ELIOPSOMO

Steps:

• In a large bowl mix the instant yeast with the flour and then add the water.
• Add the salt and olive oil and mix well.
• Now place the dough on a floured surface and start kneading. Stretch the dough away from you and then roll it back in. Do this several times until dough is elastic and smooth. It took me about 7-10 minutes.
• Roll in a ball and cover with plastic wrap and put in a bowl. Cover the bowl with a towel and let it sit somewhere warm for about an hour.
• Take the ball and separate in 2 balls. Stretch the ball so that you have a long piece of dough. Pour in there half the olives, half of the feta and half of the oregano. Form again in a ball making sure all the olives are tucked inside.
• Do the same with the other piece of dough.
• Place both balls on a pan flattening a bit and let them sit for about 30 minutes
• Preheat oven at 425 degrees Fahrenheit (220 degrees Celsius).
• Sprinkle some flour on top of each piece of dough and make a small slit.
• Bake for about 30 minutes.
• Due to the olives and feta, this bread is a bit moist; so let it cool down a bit before serving, otherwise it may fall apart.

GREEK CHEESE AND OLIVE QUICK BREAD

Steps:

• Preheat oven to 375°F.
• Grease a baking sheet with olive oil.
• Beat eggs, yoghurt and baking powder together.
• Add butter and eggs to mixture and beat well.
• Add feta cheese, olives and flour and knead mixture until dough easily comes off hands Add olive oil.
• Separate dough into 3 equal portions.
• Shape into 3 balls and place on oiled baking sheet.
• Press down with palm, to flatten slightly.
• Sprinkle generously with sesame seeds and press again lightly to make them 'stick'.
• Bake for 50-55 minutes, or until cheese breads sound hollow when tapped on bottom.

FETA CHEESE BREAD

Steps:

• Dissolve the yeast in a little of the warm water. Add the sugar and gently mix.
• Mix the flour and salt, then place in a pile onto a clean work surface. Make a well in the centre of the flour.
• Add the remaining water and the yeast mixture to the well in the flour and mix, from the centre outwards, to form a dough.
• Knead the dough for 7-8 minutes, until it stops being sticky. (The dough is ready when it stretches out between your hands without breaking.)
• Oil a bowl with the olive oil and place the dough into it. Cover with a damp cloth and leave for at least two hours. The mixture should double in size during this time.
• Turn out the dough onto a clean work surface and, using your hands, knock it back, to reduce the size of the dough.
• Add the oil, feta, freshly ground black pepper and mint and knead into the dough, until completely combined.
• Divide the dough into four equal-sized portions, then shape into loaves.
• Place the loaves onto a floured baking tray. Cover with a damp cloth and leave to rise at room temperature for 40-60 minutes.
• Preheat the oven to 180C/360F/Gas 4.
• Brush the loaves with the beaten egg.
• Place into the oven to bake for 20-30 minutes, or until cooked through and golden-brown. Remove and leave to cool.
• For the honeyed dates, place the butter and honey into a pan over a medium heat. Bring to the boil and add the dates and pistachios and cook for two minutes.
• To serve, slice the loaves and serve the honeyed dates in a bowl alongside.

GREEK OMELETTE RECIPE WITH FETA CHEESE

Steps:

• To make this delicious Greek omelette recipe start by preparing the ingredients first.
• Remove the seeds and extra juice from the tomato and cut the flesh in small cubes. Set aside.
• Remove the pits from the olives and cut in small pieces. Set aside.
• Crumble the feta cheese with your hands or using a fork and set side.
• Crack the eggs in a bowl and season with salt and pepper. Beat the eggs with a fork until combined.
• Heat a small-medium non stick frying pan over medium heat.
• Add 2 tbsps olive oil and the beaten eggs. Using a spatula, drag the omelette towards the one end of the pan and tilt the pan to let the raw eggs fill the empty side. Repeat this process for approx. 1-2 minutes until the omelette is cooked. (the eggs are set but the top is still slightly moist)
• Remove the pan from the heat and add the tomato, feta cheese, olives, oregano.
• Slip the spatula underneath omelette, tip to loosen and gently fold omelette in half. Sprinkle with grated cheese and serve.

GREEK FETA AND OLIVE SPREAD

Steps:

• In a food processor, place the feta cheese, olive oil, lemon juice, garlic, sun-dried tomatoes and oregano. Using the pulse setting, blend the mixture until smooth. Transfer to a medium bowl. Blend in the olives by hand or with a spoon. Refrigerate until serving.