Tag Archives: feta cheese

Farrosalad with feta, zucchini and mint

5 Sep

Finally I am back again, after our holiday and move to the Netherlands. Hooray! I needed a few weeks to start eating normally again and shopping for groceries myself. While doing groceries in my new neighborhood I found this great Turkish shop in Maastricht where they sell fruit and vegetables by weight. Much cheaper than other supermarkets, where they sell eggplants for 1 euro instead of eggplants for 1 euro a kilo. Also, I think it is much more fun buying fruit and vegetables in a fruit & vegetables shop. They have the best pieces and you can only buy products that are in season.

I wanted to share this healthy recipe with you, because it uses a product which they use a lot in Umbria, a province in Italy. It is called farro and in the Netherlands you can buy spelt instead. It is some sort of thick brown rice and it has a nice tough bite. If you cook it, it looks a bit like risotto, but it is less sticky. You can buy it in a healthy food shop (natuurvoedingswinkel) and you can use it to fill up your salads or make this delicious Jamie Oliver recipe, with zucchini, feta and mint.


300 g. of farro, 1 chicken stock cube, 400 g. of zucchini, 6 garlic cloves, 1 spanish red pepper (without the seeds), 1 hand of fresh mint, 6 springonions, 200 g. of feta, 1 lemon, salt and pepper.


Put the farro in a pan and add water until the farro is completely under water. Let the farro cook for about 20 minutes. The farro is ready if it has softened, but has a nice bite, without being sticky. If they are done, put them aside and leave them. Meanwhile, cut the zucchini, garlic and pepper and add them, with a splash of olive oil to a pan. Bake them until they glace. Then, rinse and cut the mint and the spring onions. Add them to the pan with zucchini, together with the lemon juice.  When it is ready, take the farro and add the zucchini mix and a bit of olive oil. Cut the feta in small parts and add these to the salad. Season it with salt and peppers and enjoy!









Peasoup with mint

29 Nov

Yesterday I made this delicious peasoup because we had a little bit too much meat and fat during our week in Czech Republic.. Although this Jamie Oliver recipe is a soup, it fills and is perfect as a supper! Don’t be frightened by the name of this soup, because this is definitely not the peasoup that we were all made to eat when we were younger and which you can buy during winter time with an Unox sausage. No! This is a delicious peasoup, so don’t hesitate to try it yourself.


500 gr. frozen peas, 2 large potatoes, 1 large onion, 1 litter of vegetable stock, 2 sprigs of fresh mint, 2 sticks of celery, 1 knob of butter, 150 gr. ciabatta, 100 ml. of cream (light if you prefer), 100 gr. of feta cheese, salt and pepper and olive oil.


For this 4 person recipe, you will need a large pan. Put it on low heat and splash a bit of olive oil in it and the knob of butter. Meanwhile, you can chop the onion and celery into small parts. Put the vegetables into the pan with a splash of water and leave it on low fire for 10 minutes. Then, fill a medium pan with the vegetable stock and let it simmer on medium heat. Grate the two potatoes into the pan with stock and add half of the mint leaves. Meanwhile, you can heat up the oven to bake the ciabatta bread. After this, the vegetables will be softened and you can add the peas into the pan with vegetables. Let it cook for one minutes and add the stock mixture with potato and mint. Bring everything to boil, add the cream and cook for 5 minutes. Then take the pan of the fire and make the soup smooth with a hand blender. Taste the soup with salt and pepper. To serve the bowls you can add crumbled feta and the rest of the mint leaves. Serve it with the baked ciabatta. Buon appetito!