I am a big cheese lover and I like to know what I am eating. So when I bought Feta in Olive Oil I loved it, but wasn’t sure what was in it. So I decide to do it myself – to save money and make it just as I like it. Another thing I decided is to move my blog. I am not sure when I will do it, for now I am only reposting there. I am doing this, because there I will have more options with posts and advertising my blog. What do you think? Which one do you like more?
Sem velika ljubiteljica sira in rada vem kaj pojem. In ko sem kupila feto v olivnem olju, sem se zaljubila, vendar nisem bila sigurna, kaj je notri. Zato sem se odločila, da jo naredim sama – da privarčujem in jo naredim točno tako, kot mi je všeč. Še ena stvar, za katero sem se odločila, je, da prestavim blog. Nisem sigurna kdaj, za enkrat samo še enkrat objavljam vse objave tam. To delam zato, ker imam tam veliko več možnosti za objave in oglaševanje bloga. Kaj ti misliš? Kateri ti je bolj všeč?
Making this wonderful cheese is extremely easy. And you can use it as finger food with some bread, in salads or just take a jar and eat the cheese out (just like Nuttela!). First you need to sterilize the jar and the lid. Then cut feta in small cubes and vegetables in even smaller cubes. Put everything in a jar, add seasoning and pour over olive oil – before using olive oil, check if it hardens in refrigerator. If it does, make a mix of olive and sunflower oil. Everything should be under oil or it is possible it will start to rot. Put the jars in refrigerator and leave for at least one week.
I used only scallions and red paprika this time and one bay leaf. In jars, I filled last month, I used olives, garlic, paprika, chilli and scallion. I think I added bay leaf and some rosemary as well. It depends on how strong taste you want.
Ta super sir narediš čisto preprosto. In uporabiš ga lahko kot finger food z malo kruha, v solati ali pa vzaš kar cel kozarec in poješ sir ven (kot Nutello!). Najprej moraš sterilizirati kozarec in pokrov. Nato razrežeš feto na majhne kocke in zelenjavo na še manjše. Daš vse skupaj v kozarec, dodaš začimbe in preliješ z olivnim oljem – pred uporabo olivnega olja ga preizkusi, če v hladilniku postane trd. Če postane, potem naredi mešanico olivnega in sončničnega olja. Vse mora biti pod olje, ker je drugače možno, da začne gniti ali plesneti. Kozarce postavi v hladilnik in pusti vsaj en teden.
Jaz sem tokrat uporabila mlado čebulico in rdečo papriko ter en lovorjev list. V kozarce, ki se jih polnila prejšnji mesec, pa sem dala olive, česen, papriko, čili in mlado čebulico. Mislim, da se dodala tudi lovorjev list in nekaj rožmarina. Vse je odvisno od tega, kako močan okus želiš.
Yours truly, A.
Dear Kitchen! 