Leeks With Olives And Feta Food
LEEKS WITH OLIVES AND FETA
A highly flavoursome low calorie vegetable dish which is ideal for a Greek-style meal, served with other salads, warm pita bread or warm crusty bread and an assortment of dips. A great dish if you love leeks! This recipe has been adapted from an International Master '1001 recipes for pan or wok' card and has been posted for the 2005 Zaar World Tour. I use my Recipe #135453 when making this recipe. The preparation and cooking times below do not include the time needed for cooling and chilling.
Provided by bluemoon downunder
Categories Lemon
Time 22m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut crosses in the tops of the tomatoes, then put them in a bowl, cover and soak for 1 minute in boiling water, drain and rinse in cold water, then remove skins roughly chop.
- Trim the leeks, wash thoroughly and pat the leaves dry with paper towelling, then cut into 2.5cm (1 inch) pieces. I find using the kitchen scissors is the quickest and easiest way to do this.
- Peel and crush the garlic, heat the oil in a pan or wok, preferably non-stick, and sauté the tomatoes and garlic for 2-3 minutes; then stir in the lemon juice, the leeks and the 150ml (5 fluid ounces) of vegetable stock and bring to the boil.
- Season the leek mixture and stir in the sugar, cover with a lid or foil and cook for 5 minutes, then remove the lid, give the leek mixture a stir and cook for a further 5 minutes, or until the leeks are just tender and the liquid has evaporated.
- Transfer the leek mixture to a bowl, stir in the olives, cool it completely, then chill for 30 minutes. Crumble the feta, then stir it into the leek mixture. Garnish with parsley and lemon wedges and serve.
- A fascinating fact about olive trees: Olive trees are extremely long-lived. The famous olive tree under which Plato, the ancient Greek philosopher sat in Athens is still growing! Two and a half thousand years later!
Nutrition Facts : Calories 302, Fat 17.5, SaturatedFat 5.4, Cholesterol 22.2, Sodium 410.7, Carbohydrate 32.7, Fiber 4.7, Sugar 11.1, Protein 7.2
PASTA WITH FETA AND GREEN OLIVES
Bold, briny and tangy, this 15-minute pasta is full of personality. Olives are first slightly blistered in oil, drawing out their brininess, then crumbled feta is stirred into the pasta at the end until melty. Keep the feta chunky when breaking it apart so that the squares become soft and creamy, tasting almost baked. Castelvetrano olives are best here for their meaty texture and gentle flavor, but you can also use your preferred olive. Smash them with the flat side of a chef's knife - or even the heel of your palm in a pinch - then use your fingers to pluck the olive flesh off the pit. Any stubborn meat clinging to the pit is fair game to be eaten then and there.
Provided by Yasmin Fahr
Categories easy, weekday, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook at a gentle boil until al dente, about 2 minutes less than the package instructions.
- Meanwhile, in a saucepan or skillet, heat the oil over medium-high until shimmering. Add the olives, cooking until they start to blister in spots, 2 to 3 minutes. Remove from the heat, then add in the garlic, lemon zest and red-pepper flakes, stirring constantly for about 30 seconds, then let sit uncovered until the pasta is finished.
- Reserve 1 cup pasta water, drain the pasta, then return it to the pot over medium-low heat. Pour in the olive mixture, the lemon juice and ¾ cup pasta water, and stir well for 1 to 2 minutes until the noodles are coated in a smooth, glossy sauce, adding more water if needed. Turn off the heat, stir in the feta and let it soften and melt slightly. Finish with a grind or two of black pepper and a sprinkle of red-pepper flakes, if desired. Season to taste with salt, and serve immediately.
LEEK FETA FRITTATA
Make and share this Leek Feta Frittata recipe from Food.com.
Provided by dale7793
Categories Lunch/Snacks
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Grease a 23cm square cake tin and line with baking paper.
- Heat oil in a pan and cook leeks, garlic and red pepper until just soft and lightly browned.
- Cool.
- Combine leek mixture with beaten eggs, cream, cheeses, olives and parsley.
- Mix well.
- Pour mixture into prepared tin and sprinkle top with polenta and extra cheese.
- Cook in a 180 degree C oven about 40 minutes.
- Cool in pan.
- Cut into squares to serve.
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Leeks with olives and feta is the best recipe for foodies. It will take approx 22 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make leeks with olives and feta at your home.. The ingredients or substance mixture for leeks with olives and feta recipe that are useful to cook such type of recipes are:
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