Photo of your dinner (vol 2)
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I think it was on this threadbi saw a greek dish of roast tomato onion and feta in olive oil. Does anyone have the details of what this is called? I've tried google but can't find it. It looked like you roast tom that have been cut in half arrange them open side up in a roasting dish cover with salt and olive oil maybe put garlic and red onions in there and feta on top then into the oven. I'm looking for guidance on timing and to know if I'm even remembering the dish correctly. It looked delicious
JKRolling said:
I think it was on this threadbi saw a greek dish of roast tomato onion and feta in olive oil. Does anyone have the details of what this is called? I've tried google but can't find it. It looked like you roast tom that have been cut in half arrange them open side up in a roasting dish cover with salt and olive oil maybe put garlic and red onions in there and feta on top then into the oven. I'm looking for guidance on timing and to know if I'm even remembering the dish correctly. It looked delicious
That sounds very 6th gearish 
JKRolling said:
I think it was on this threadbi saw a greek dish of roast tomato onion and feta in olive oil. Does anyone have the details of what this is called? I've tried google but can't find it. It looked like you roast tom that have been cut in half arrange them open side up in a roasting dish cover with salt and olive oil maybe put garlic and red onions in there and feta on top then into the oven. I'm looking for guidance on timing and to know if I'm even remembering the dish correctly. It looked delicious
Google Bouyourdi JKRolling said:
I think it was on this threadbi saw a greek dish of roast tomato onion and feta in olive oil. Does anyone have the details of what this is called? I've tried google but can't find it. It looked like you roast tom that have been cut in half arrange them open side up in a roasting dish cover with salt and olive oil maybe put garlic and red onions in there and feta on top then into the oven. I'm looking for guidance on timing and to know if I'm even remembering the dish correctly. It looked delicious
Baked feta?
Pferdestarke said:
Top plate of risotto there. It's what you put in to a dish in terms of quality and effort that brings out the best.
Thanks. By the same token with the right ingredients it can be difficult to go wrong! One of the things I love about a risotto - mushroom in particular - is that even as a dedicated carnivore I don't miss meat.
Tickle said:
JKRolling said:
I think it was on this threadbi saw a greek dish of roast tomato onion and feta in olive oil. Does anyone have the details of what this is called? I've tried google but can't find it. It looked like you roast tom that have been cut in half arrange them open side up in a roasting dish cover with salt and olive oil maybe put garlic and red onions in there and feta on top then into the oven. I'm looking for guidance on timing and to know if I'm even remembering the dish correctly. It looked delicious
Baked feta?
JKRolling said:
That's the one tickle. Did you mate it? If so could you kindly disclose how you did it? I'm thinking of cutting the toms, salting and putting in a tray with oliver oil black pepper garlic and red onion with feta in the middle roasting for about half hour at 180 deg
Yes, I made it. This one had caramelised shallots under the toms and roasted red peppers. The feta was placed on top and toms arranged around with oregano. It was baked on about 180 covered for about 30 mins before removing the foil and browning off with a bit of honey and salt on the feta.
The feta is baked so it goes soft, not just browned. Great with a load of crusty bread!
Jambo85 said:
Mushroom risotto with chanterelles, field mushrooms and two different types of bolette what I foraged. Garlic, thyme and parsley from the garden; olive oil and parmesan best of gear brought back from Italy. Unreal, if I say so myself.
Try butter instead of oil next time. One knob to fry the soffritto (whhich should be onions and not garlic, IMHO), and then one knob when the rice is cooked and off the hob.Will give the risotto a delicate and creamy texture.
matrignano said:
Try butter instead of oil next time. One knob to fry the soffritto (whhich should be onions and not garlic, IMHO), and then one knob when the rice is cooked and off the hob.
Will give the risotto a delicate and creamy texture.
Thanks but it's already full of butter Will give the risotto a delicate and creamy texture.
The oil you see was a heavy handed drizzle when serving. I have a bit of an addiction to that. And yes the soffritto is always onions for me at least, the garlic was friend with the mushrooms (and yet more butter) before they were added to the risotto.
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