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
Fast
Per serving about:
1300 kJ / 310 kcal
8 g protein 30 g of fat
2 g of carbohydrates
Preparation time: about 20 Minutes
1. Cream the butter in a bowl. 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. Wash and dry the thyme and rosemary. Pluck the leaves or needles from the stems, finely chop and add. Press the garlic clove through the press.
4. Whip the cream and fold in. Serve the sheep's cheese cream garnished with the olive halves. It goes well with wholemeal bread or crispbread.