Der Beitrag Chickpea Salad – Mediterranen Style erschien zuerst auf kitchensplace.
]]>
With this chickpea salad you can conjure up a great side dish in just 15 minutes! Whether for grilling, as a healthy lunch or meal prep, this chickpea salad is simply a feast for almost any occasion. This salad is a great dish, especially in summer, as it tastes very good cold and is very popular as a light summer dish.
You only need a little time and a few ingredients for the preparation. Of course you can vary the chickpea salad as you like, but I prefer to use chickpeas with tomatoes, cucumbers, onions and feta. As an add-on I have lots of fresh chopped parsley and a light dressing made from olive oil and lemon juice. What could be better?
If you are in the mood for more salad recipes, then take a look at my recipe category “Salads“.
Nutritional information per serving of chickpea salad
Calories: 289 – Protein: 13g – Fat: 14g – Carbs: 21g
Chickpea Salad
Ingredients
- 2 cans of chickpeas
- 100g feta
- 2 small red onions
- 3 tomatoes
- 1 cucumber
- 2 tbsp olive oil
- 1 lemon
- 1 bunch of parsley
- salt and pepper
Directions
- Step 1 Drain the chickpeas and collect them in a large salad bowl. Cut the cucumber and tomato and evenly cubes and cut the onion into strips. Roughly chop the parsley.
- Step 2 Put all ingredients together in a large salad bowl and mix with 2 tablespoons of olive oil and the juice of one lemon.
- Step 3 Season with salt and pepper and finally stir in the feta.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Chickpea Salad – Mediterranen Style erschien zuerst auf kitchensplace.
]]>Der Beitrag Meatloaf with feta erschien zuerst auf kitchensplace.
]]>
If you enter the keyword meatloaf on Google, you will be overwhelmed by dozens of results with recipes. There are endless variations: pure meatloaf, meatloaf with various spices, stuffed meatloaf or meatloaf with bacon. Personally, I prefer the simple version filled with feta. I prefer to use pure ground beef, as the mixed version combined with feta simply brings too much fat on the plate.
My recipe for meatloaf with feta is simple and easy: You need pure ground beef (ideally from a local butcher) and an old bread roll soaked in water. In addition there is feta, some Dijon mustard, 1 organic egg, some butter as well as onion, garlic and selected spices. From these ingredients you form an even meat dough that is simply cooked in the oven. For the meatloaf, I recommend delicious boiled potatoes and a simple green salad as a side dish.
Nutritional Information per serving
Calories: 371 – Protein: 26g – Fat: 24g – Carbs: 12g
Meatloaf with Feta
Ingredients
- 300g ground beef
- 75g feta
- 1 onion
- 1 clove garlic
- 10g butter
- 1 egg
- 1/2 tsp Dijon mustard
- 1 roll
- water
- salt, bell pepper, paprika powder
- some oregano
Directions
- Step 1 Soak the roll in water. Meanwhile, finely dice the onion and garlic and sauté in the butter. Cut the feta into cubes and knead the minced meat with the garlic and onion mixture, an egg and mustard. Wring out the roll and add it in small pieces. Knead everything into an even mass and fold in the feta cubes. Season sufficiently with salt, bell pepper, paprika powder and some oregano.
- Step 2 Preheat the oven to 180 degrees O/U. Form the minced mixture into an even lump and place in a baking dish. Then bake in the oven for about 45 minutes.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Meatloaf with feta erschien zuerst auf kitchensplace.
]]>Der Beitrag Baked feta on oven vegetables erschien zuerst auf kitchensplace.
]]>
I still remember the first time I read about baked feta and was immediately taken with the idea. But then it somehow took way too long until I finally tried this variant of feta myself. If there is one thing I regret, it is this! This baked feta is just amazingly delicious. It is creamy, tender and warm and coated in a crispy breading. A real taste experience is waiting for you.
With this dish, the focus is of course on baked feta, so I simply opted for a light variant of Mediterranean-style oven vegetables as a side dish. Basically, I generally like to eat oven vegetables baked with feta, so that this composition just goes wonderfully together.
If you’re not in the mood for oven-baked vegetables, mine is sure to fit Greek Salad wonderful with this dish.
Nutritional Information per serving
Calories: 549 – Protein: 26g – Fat: 35g – Carbs: 32g
Bake Feta with Oven Vegetables
Ingredients
- 100g feta
- 1 egg yolk
- 2-3 tbsp breadcrumbs
- 4 jacket potatoes
- 1/2 zucchini
- 1 bell bell pepper
- 5 cocktail tomatoes
- 1 red onion
- 1 tbsp olive oil
- salt, pepper, garlic seasoning
- 1 sprig rosemary
Directions
- Step 1 Boil the jacket potatoes in salted water for about 10 minutes. Meanwhile, cut the zucchini into slices and the bell bell pepper and onion into thin strips. Remove the potatoes from the water, cut them in half and lay them out on a baking sheet along with the vegetables. Drizzle with olive oil and season with salt, pepper and rosemary. Then bake in the oven at 160 degrees convection for 35-45 minutes.
- Step 2 Whisk the egg yolk and put breadcrumbs in another bowl. Turn the feta first in the egg yolk and then in the breadcrumbs. Then fry in a pan until golden brown on all sides.
-
Step 3
Remove the vegetables from the oven, arrange on a plate and add the baked feta.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Baked feta on oven vegetables erschien zuerst auf kitchensplace.
]]>Der Beitrag Oven pumpkin with honey and feta erschien zuerst auf kitchensplace.
]]>Preparation and tips
Preparing pumpkin wedges for the oven doesn’t look so easy at second glance, because there is one problem: the pumpkin is very firm and difficult to cut. It is therefore advisable to divide the pumpkin in half so that the core can be removed. To do this, wash the pumpkin warm and cut it open with a sharp knife. The core casing can then be easily scraped out with a spoon.
After the inside of the pumpkin has been removed, the pumpkin should be cut into quarters. These quarters are then rubbed with a little olive oil and baked in the oven at 180 degrees for about 20 minutes. This has the effect that the pumpkin becomes soft and can then be better cut into wedges. After the pumpkin has been pre-baked, it is easy to cut into small wedges. Simply cut the quarters into columns. Then place the wedges in a baking dish and brush evenly with olive oil and season with salt, pepper and a little cinnamon. Warning: Do not use too much cinnamon – the cinnamon only gives the pumpkin a light aroma that should not be too intense. Then dice the feta and distribute it evenly on the pumpkin wedges.
The feta will caramelize slightly during baking and result in a crispy chewing experience. It also gives the pumpkin a creamy taste component and provides high-quality proteins. Finally, finely chop fresh rosemary and walnuts and sprinkle over the pumpkin wedges. Then put the baking dish in the oven again and bake everything at 180 degrees O / U for about 25 minutes. When serving the pumpkin, I always have a bowl of honey ready so that everyone can pour honey over the pumpkin as they wish.
Overall, this recipe is a nice recipe for a light pumpkin variant, which can also be combined with a salad or a side dish of meat. If you like this recipe and you like pumpkin, you will surely like my pumpkin soup too.
If you are interested in other recipes, check out my recipe collection.
Nutritional Information per serving of oven pumpkin
Oven pumpkin with honey and feta
Ingredients
- 1 Hokkaido pumpkin
- 100g feta
- 20g walnuts
- 1 tablespoon olive oil
- 1 teaspoon honey
- salt, pepper, cinnamon, rosemary
Directions
- Step 1 Wash the pumpkin and cut in half. Take out the core and quarter the pumpkin.
- Step 2 Bake the pumpkin quarters in a pan at 180 degrees in the oven for about 20 minutes until it becomes softer.
- Step 3 Now cut individual pumpkin wedges from the pumpkin pieces and place them in a baking dish. Brush the pumpkin wedges evenly with olive oil and season with salt, pepper and cinnamon.
- Step 4 Dice the feta and sprinkle over the pumpkin wedges.
- Step 5 Finely chop the rosemary and walnuts and sprinkle over the pumpkin wedges and the feta.
- Step 6 Bake everything for about 25 minutes in the oven at 180 degrees O / U.
- Step 7 Serve the finished pumpkin wedges and pour honey over them if you like.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Oven pumpkin with honey and feta erschien zuerst auf kitchensplace.
]]>