Marinate your own Feta

Marinating feta is so rewarding. It takes no time at all and you can get really creative. You can put what you like into mix. I choose some ingredients that I love and think go nicely together. There really is nothing to it. When choosing cheese to marinate go for the best quality and choose organic. Go with goats or sheep's cheese wherever possible. They have a sharper flavor and a more intense aroma but are a healthier choice. I personally love sheep's cheeses and yogurts. But if you don't substitute for cows.

It is best to use soft feta and it absorbs more flavor and it tastes better. You can use it salads, smeared on sough dough toast, cheese platters anything you fancy. The left over oil can also be used in cooking and as salad dressing. 

Ingredients

1 packet of sheep feta

Extra virgin Olive oil
1 Chile
1 lemon skin slice 
1 tsp pepper corns
1 tsp coriander seeds
2 sticks of fresh rosemary ( depending on size)

Method
1. Get a medium sized jar, sterilise and make sure it has a secure lid.
2. Chop the feta into cubes or break it up with your hands it does not have to be exact.
3. Fill the jar with the feta and then add herbs.
5. Then pour the olive oil till the cheese has been submerged.
6. Stick it in the fridge and let it sit for at least 24 hours. It will keep for up to two weeks.

Leftover Salad

A quick salad using leftovers and produce that is commonly in your fridge. I usually make more fish especially so I can put into a salad for work or uni the next day. Make some extra roasted vegetables and you have yourself a great salad for work. This I made when I was at home but can easily be made the night before and taken to work.

I put radish in this salad, radish is one of my favorite vegetables. It is incredibly detoxifying combined with rocket and you have yourself a great detox salad.

Ingredients
1 fillet of leftover salmon (or any kind of fish)

2 handfuls of rocket

3 small radish

1 onion
Handful of cherry tomatoes

Dressing

2tsb olive oil

1 tsb coconut oil
1/2 tsb apple cider vinegar

Salt and pepper to taste
Squeeze lemon juice

Barley and Lamb Soup

My very own immune boosting soup. This soup I choose to do from simple run of the mil ingredients to show how you can create a delicious healthy meal that will help boost immunity and nourish you. 

We seem to have lost the knowledge about making bone broths. Bone broths are on of the most nutrient dense and healing super foods out there.  Remember your mum making you chicken soup and how good you felt afterwards. That wasn't just placebo, that was because the bones were cooked for hours and realeasing all the beautiful nutrients. Bone broths help with digestion, mineral absorption and overall gut health. It also contains proteins that help promote collagen regeneration, this helps with skins, hair and nails health. The longer you cook the bones the better; that way you get all the benefits. I always have some bones in the freezer to add to soups and stocks. This creates a gelatine that is nourishing for your digestive tract.

The apple cider vinegar and salt help extract the minerals from the bone. If you dont have either add some lemon juice but salt is really best for this one. It also gives a beautiful flavour. 

Ingredients

2 lamb shanks

1 cup of soaked barley 

1 large carrot or 2 small ones

2 potato

1 white onion

2 cloves of garlic

1 tsp of salt
Cracked pepper to taste

1 tsp of apple cider vinager

1 liter of water or homemade vegetable stock

Method

1. Soak barley overnight in a flat bowl, see how here.

2. Chop all the vegetables into pieces.
3. Get a large pot with a lid and add all the garlic and onions, simmer for a few seconds and then add the rest of the ingredients except the barley.
4. Simmer for 4 to 6 hours on a medium heat adding in the barley about 3 hours in. Add salt and pepper if needed.
5. This is great to make at the beginning and keep in the fridge for dinner for a couple of nights.