Feta is a quite unique and distinctive cheese. It has recently been registered in the EU as a product of controlled origin, which means that true feta is made in Greece from 85 per cent goats' milk and 15 per cent ewes’ milk.
It develops its special flavour by being kept in salted brine. This gives it a salty flavour with slightly sour undertones. Its colour is brilliant white and it falls somewhere between a hard and soft cheese because, although it looks firm, it is in fact very crumbly, so there’s no need to grate it – all you do is crumble it between your fingers. It is delightful sprinkled on to a Greek salad made with ridge cucumbers, ripe tomatoes, olives and Greek olive oil. It’s also marvellous as a dip whizzed together in a blender with some ripe avocado.
The French are now making a version of feta and this has a milder, fresher flavour than the Greek and Cypriot versions and well worth trying as a variation.
A treat for vegetarians, you can use whatever cheese you like for this - and you must try the Sweet Pepper Marmalade which is a revelation with cheese or even cold meats.
As Delia says, bread dipped into fruity olive oil and tomato juices is food of the gods. But roast the tomatoes first and it’s even better! This easy salad is the perfect thing for a hot summer’s day.
This is a lovely salad for outdoor eating on a warm, sunny summer's day.
Yes, it's unusual for a cheesecake to be savoury rather than sweet, but try to suspend disbelief and we can promise you'll enjoy this light and summery concoction, which will also please vegetarians if it's on the menu.
When the heat is on, you either don't feel like cooking or even eating a great deal. This recipe fits the bill perfectly and would also be ideal at a drinks party or as a nibble before dinner.