SUGAR SNAP PEAS WITH YOGURT, FETA AND DILL
Much of the appeal of sugar snap peas comes from their juicy, sweet crunch, which means you'll want to take care when blanching them. They turn from perfectly crisp-tender to soft in seconds. The key is to have a bowl of salted ice water next to the stove and a slotted spoon at the ready. The salt in the ice water seasons the peas, and the ice stops them from overcooking. In this savory salad, they're tossed with a garlicky dressing for brightness, and a creamy feta-yogurt sauce for richness. Serve them with crusty bread as a summery appetizer, or as a side dish for grilled fish or meats.
Provided by Melissa Clark
Categories dinner, lunch, salads and dressings, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Have ready a bowl of well-salted ice water and a slotted spoon next to the stove. Drop peas into boiling water and cook until crisp-tender, about 1 minute. Use the spoon to transfer peas to ice water to cool completely. Drain well and pat dry with a clean kitchen towel.
- When cool enough to handle, put the peas on a cutting board and slice them in half, crosswise.
- In a medium bowl, whisk together garlic and lemon juice. Stir in salt and pepper. Whisk in 3 tablespoons olive oil. Add the halved peas, fennel, dill and scallions, and toss well. Taste and add more lemon juice, olive oil or salt if needed.
- In a small bowl, stir together the yogurt, 1/4 cup feta, lemon zest, and the remaining 1 tablespoon oil. Season with salt, pepper and lemon juice, to taste.
- Spread the yogurt on a serving platter, and spoon the peas on top. Scatter remaining 1/4 cup feta on top, drizzle with more oil, and top with herbs. Serve as a side dish or scooped onto crusty bread as an appetizer.
PEA, FETA & SUMMER HERB FRITTATA
Use your favourite soft herbs in this thick grilled omelette with peas, cream cheese and courgette- we like dill, mint and parsley
Provided by Lucy O'Reilly
Categories Lunch, Main course
Time 55m
Number Of Ingredients 14
Steps:
- Put the potatoes in a pan of salted water, bring to the boil, then simmer for 12-15 mins or until tender. Drain, leave to cool, then thinly slice. Whisk the eggs and egg whites with the milk, garlic, mustard and herbs, and season generously. Add the cream cheese and fold through just a little so that some lumps remain. Heat the grill to medium-high.
- Heat the oil over a medium heat in a 23cm non-stick frying pan. Add the potatoes and fry for about 5 mins, until they start to turn golden. Add the courgette and chilli flakes, and continue to fry for a couple mins more. Stir through the petit pois.
- Tip the egg mixture into the pan and scatter with the feta and tomatoes. Cook over a gentle heat for 10-12 mins until almost set. Pop the pan under the grill and cook for 3-5 mins until puffed, golden and cooked through. Cut into wedges and serve with a crisp green salad.
Nutrition Facts : Calories 337 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 1.8 milligram of sodium
PEA & FETA TOASTS
This spin on bruschetta tops baguette slices with crushed peas, mint and salty cheese - great for canapés
Provided by Sarah Cook
Categories Buffet, Starter
Time 15m
Yield Serves 5 as a nibble, or 10 with other nibbles
Number Of Ingredients 7
Steps:
- Put the defrosted peas, yogurt, chopped mint, lemon zest and juice and some seasoning in a bowl. Mash well with a potato masher. Divide the pea mixture between the toasts, then scatter a little feta on top of each with some more pepper. Arrange on a plate, scatter with more mint leaves and a drizzle of oil. Serve.
Nutrition Facts : Calories 204 calories, Fat 5.7 grams fat, SaturatedFat 2.8 grams saturated fat, Carbohydrate 27.3 grams carbohydrates, Sugar 5.6 grams sugar, Fiber 4.4 grams fiber, Protein 10.1 grams protein, Sodium 1 milligram of sodium
FRITTATA WITH PEAS, HERBS AND FETA OR PARMESAN
This frittata is just one good reason to stock peas in your freezer. My favorite herbs to use are tarragon and chives.
Provided by Martha Rose Shulman
Categories breakfast, easy, quick
Time 30m
Yield Serves 2
Number Of Ingredients 7
Steps:
- Beat the eggs and milk in a bowl with salt and pepper to taste. Stir in the peas, chopped herbs, and Parmesan or feta.
- Heat the olive oil over medium-high heat in a heavy, 8-inch nonstick omelet pan. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture, scraping in every last bit with a heat-proof rubber spatula. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked during the first couple of minutes of cooking, turn the heat down to low, cover and cook 7 to 10 minutes, until the frittata is puffed and just about set. From time to time remove the lid and loosen the bottom of the omelet with a wooden or heat-proof rubber spatula, tilting the pan, so that the bottom doesn't burn. It will however turn golden.
- If the frittata is still runny on the top, wearing oven mitts, slide the frittata out onto a plate or even better, a saucepan lid that has a handle, reverse the pan over the plate or lid, and holding the two together, flip the plate or lid so that the frittata goes back into the pan on its not-quite-cooked side. Finish for no longer than a minute, then reverse onto a platter. Allow to cool to room temperature, and serve, or chill. Cut into 4 wedges to serve. The wedges pack well and are very portable.
Nutrition Facts : @context http, Calories 217, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 5 grams, Sodium 310 milligrams, Sugar 2 grams, TransFat 0 grams
FETA PUFFS
Make and share this Feta Puffs recipe from Food.com.
Provided by evelynathens
Categories Cheese
Time 27m
Yield 21 appetizers
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F.
- Roll out pastry into a 14- by 10-inch rectangle (about 1/8 inch thick) on a lightly floured surface. Trim edges, preferably with a pizza wheel, and cut pastry lengthwise into 6 (1 1/2-inch-wide) strips. Chill strips on a baking sheet, covered with plastic wrap, until cold, about 10 minutes.
- Blend feta, cream, pepper, and 1 tablespoon egg in a food processor until smooth, then form into 21 balls on a work surface.
- Keeping remaining pastry covered, brush top of 1 strip with some of beaten egg. Starting 1/2 inch from one end and leaving 1/2 inch at opposite end, evenly space 7 cheese balls down center of strip. Cover with another pastry strip, pressing ends together, then press between balls of filling gently but firmly. Press pastry around each ball to seal top and bottom together and wipe away any filling that leaks out. Brush top of strip (but not sides) with some of egg and sprinkle with 1/2 tablespoon thyme. Cut between mounds of filling to form squares and arrange pastries 1 inch apart on a parchment-lined baking sheet. Make more pastries with remaining strips, filling, and thyme.
- Bake in middle of oven until puffed and golden, about 12 minutes. Serve warm.
- Note: Unbaked pastries can be frozen, wrapped well in plastic wrap, 2 weeks. Thaw in refrigerator.
Nutrition Facts : Calories 83.7, Fat 6, SaturatedFat 2.1, Cholesterol 15.5, Sodium 88.6, Carbohydrate 5.6, Fiber 0.2, Sugar 0.3, Protein 1.9
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