Greek sheep cheese cream

Greek sheep cheese cream

ingredients for 4 people:

50 g soft butlers

200 g Greek sheep cheese (Feta)

80 g black olives

1 fresh red pepper

1 small sprig of fresh thyme

1 small sprig of fresh rosemary

1 clove of garlic

2 Eßl. Scene


Per serving about:
1300 kJ / 310 kcal
8 g protein 30 g of fat
2 g of carbohydrates

Preparation time: about 20 Minutes

1. Die Butter in einer Schüssel schaumig rühren. Strain the sheep cheese through a sieve. Drain and pit the olives. Finely chop about two thirds of the olives, Halve the rest and set aside for garnish.

2. Halve the pepper lengthways, remove the stem and the stones. Wash the halves of the pods, Cut into very small cubes and stir into the cheese cream.

3. Den Thymian und den Rosmarin waschen und trockenschwenken. Pluck the leaves or needles from the stems, finely chop and add. Press the garlic clove through the press.

4. Die Sahne steif schlagen und unterziehen. Serve the sheep's cheese cream garnished with the olive halves. It goes well with wholemeal bread or crispbread.

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