vegetable - potatoes, lemon, lime, feta cheese, Mediterranean
t=teaspoon T=tablespoon + -=more or less
These recipes are for your personal use only and may not be added in any form to archives or other works.
Potatoes Lemon/Lime with Feta Cheese
This is another easy dish, Mediterranean style. In the past I have made this with just the lemon. And although limes are not a Mediterranean fruit, I find the aromatic and lively touch they offer unmissable!
serves 2
preheat oven to 200°
2 medium potatoes
1 lime
1 lemon
8 or 10 small cubes of feta cheese
2 T olive oil
herb salt
black or mixed pepper to grate
Cut the potatoes in half and boil in the skin in a little water until almost done. Allow to cool enough to handle before peeling. Cut carefully into 1/2 cm slices and set aside while you
mix the oil, salt and pepper, the juice of the lime and the juice of 1/2 of the lemon. Slice the rest of the lemon into 4 or 5 thin slices and set aside.
Place the potatoes in the marinade and gently turn each slice to coat both sides. Using a shallow, small rectangular oven dish lay the slices so that they overlap slightly (lay out two rows). Tuck the lemon slices decoratively between the slices so that they can still be seen slightly. Grate more pepper over, place the cubes of cheese evenly over all. Bake in a hot oven for 20 minutes until the cheese just begins to brown.
Note: After the slices have been coated with the oil, they can be reserved in the refrigerator for several hours or even overnight.
A variation of this is the addition of thyme (1/2 t. dried or a generous 1 t. chopped fresh). Leave out the lime and this dish definitely has a Greek flair. I normally do them this way when the other dishes served are not seasoned with such herbs. The above recipe, for example is perfect as it is with
Lamb’s Liver in Mint/Garlic Marinade with a tomato, onion and parsley salad to accompany! Another variation uses the above recipe minus the lime but with 1 T. fresh chopped mint!
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be
added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 1999-2002 Patricia Conant