Courgette Dill Feta Breads Recipes

COURGETTE, DILL & FETA BREADS

Steps:

• Tip the bread mix into a big mixing bowl and stir in the grated courgettes and chopped dill before making up following pack instructions - but only adding half the liquid the pack states (the courgettes will add moisture, the longer they are left in the dough). Knead in a bowl for a couple of minutes (don't worry if it is a bit dry), then leave to rise in an oiled bowl covered with oiled cling film, until doubled in size.
• Line a baking sheet with parchment. If the dough is still a bit dry, knead in dribbles of water until it is pliable. If too wet, do the same with dustings of flour - it will depend on how watery your courgettes are. Divide the dough into 12 pieces (weigh them if you want them to be identical in size). Shape each ball into a roll and line up on the baking sheet in 2 rows of 6, with space for rising between them. Cover loosely with more oiled cling film and leave to double in size again.
• Heat oven to 180C/160C fan/gas 4. Toss the sliced courgettes with 1 tbsp of the oil to coat. Top each risen roll with 3 courgette slices and some crumbled feta, plus a frond or 2 of dill. You should have just under 1 tbsp oil left, so dab this over each roll with a pastry brush and season lightly (the feta is salty). Bake for 30-35 mins until golden and cooked through. If you like a soft crust, cover immediately with a tea towel. Will keep for 1 day in an airtight container, or freeze for up to 2 months, defrost and warm in the oven at 180C/160C fan/gas 4.

ZUCCHINI-FETA BREAD

Steps:

• Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray.
• In large bowl, mix flour and baking soda. Add zucchini, cheese, onions and dill; toss to coat.
• In medium bowl, mix buttermilk, sour cream, oil and eggs with whisk until blended. Add to flour mixture, stirring just until moistened. Spread batter in pan.
• Bake 1 hour 5 minutes to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.

FETA DILL BREAD

Steps:

• Add the ingredients to a 1 1/2-or 2-pound bread machine according to the manufacturer's directions.
• Select the basic white bread cycle and desired color setting.

COURGETTE AND FETA CHEESE FRITTATA

Steps:

• fry courgette in olive oil for 5 or so mins - if giving out a lot of moisture strain and return to pan.
• stir in dried mint (fresh would be much better if you have it.
• add crumbled cheese.
• add pepper and stir.
• pour in the beaten egg, aggitate with a spoon to distribute fairly thoroughly.
• cook on a low heat for 15-25 mins until set - using a plate turn the frittata over and slip back into pan to colour what was the top - it should be golden.
• eat hot, warm or cold, cut into wedges with crusty bread and a side salad?

DILL, FETA AND GARLIC CREAM CHEESE SPREAD

Steps:

• In a medium bowl, thoroughly blend cream cheese, feta cheese, garlic, and dill with an electric mixer. Cover, and refrigerate at least 4 hours.