Sophie's feta, olive and rosemary cupcakes. Soft greek feta cheese with rosemary, olives and butter, selective focus. Soft greek feta cheese with rosemary, olives and butter, selective focus. Remove skins, stems, seeds and membranes from peppers.
This salad recipe uses roasted rosemary sweet potato and crumbly feta cheese and is perfect for a lighter lunch or dinner. After adding the rosemary, I added two cups of water to the pot to start the broth while the beans finished up. I made it without feta and used a little bit of olive brine instead, to keep it dairy-free. You can cook Sophie's feta, olive and rosemary cupcakes using 10 ingredients and 8 steps. Here is how you cook it.
Ingredients of Sophie's feta, olive and rosemary cupcakes
- You need 1 of egg.
- Prepare 1/4 of sunflower oil.
- It’s 90 ml of natural yogurt.
- It’s 55 grams of crumbled feta.
- You need 115 grams of plain flour.
- It’s 1 tsp of baking powder.
- It’s 1/4 tsp of bicarbonate of soda.
- Prepare 1/4 tsp of salt.
- You need 40 grams of pitted chopped black olives.
- Prepare 1/2 tbsp of rosemary.
The depth of flavour was incredible. I also found that the beans took a lot longer to cook, but it was worth it. The feta, onions and capers go in at the very end so that the cheese has a chance to soften slightly. These quick smashed Greek potatoes with feta and Drizzle with olive oil and season with salt and pepper.
Sophie's feta, olive and rosemary cupcakes instructions
- Preheat oven to 180°..
- Mix your wet ingredients in a bowl..
- Combine your dry powdery ingredients in another bowl..
- Mix the two together..
- Fold in your olives, rosemary and feta..
- Divide between 6 muffin trays – I like to use silicon ones..
- Bake for 10-15 minutes, or until a toothpick comes out clean and they are lightly golden..
- Enjoy hot, cold, or cut in half and toasted with butter..
Everyone loves this simple Greek Salad, turned into a chopped vegetable salad with feta and olives. At this point, you'll just drizzle olive oil and red wine vinegar on top- adding some salt and pepper too. That's the thing that makes this salad so easy- the oil and vinegar is just drizzled on top. Serve this crispy, rich, rosemary-scented focaccia as an appetizer, hors d'oeuvre, or as a wonderful tasting change from pizza. Toss together squash, onion, rosemary, and olive oil.