Beetroot Soup with Feta
Creamy Feta Dressing
Greek Style Pasta with Shrimp and Feta


Beetroot Soup with Feta

3-4 medium (apple-sized) beets, grated coarsely, or chopped into small
dice
2 large ripe tomatoes, halved
1 clove garlic, chopped
2 tablespoons olive oil
1 medium onion, finely chopped
2 cups good beef or vegetable stock
sea salt and freshly ground black pepper
4 ounces Feta cheese

Preheat the oven to 375 F.
Place the halved tomatoes in an ovenproof glass roasting pan. Add the
garlic and drizzle with half of the olive oil. Roast for 12 minutes in
the oven until soft. Once the tomatoes are cool enough to handle, remove
the skins and pass through a mesh strainer to remove the seeds.
Heat the remaining oil in a pan and sweat the onion for 3 minutes until
soft. Add the beetroot and the stock and bring to the boil. Season
lightly with the sea salt and freshly ground black pepper. Simmer gently
for 10 minutes or until the beet becomes tender.
Stir in the tomato purée, transfer the soup to a blender and process
until completely smooth. Taste and adjust the seasoning if necessary.
To serve, divide between warm bowls and crumble over a little Feta into
each bowl. Serve with crusty bread.

Note: This soup can also be served cold.



Creamy Feta Dressing

1 cup mayonnaise
1/2 cup sour cream
4 teaspoons white vinegar
1/2 teaspoon oregano
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
3 ounces crumbled Feta cheese
1-2 tablespoons milk

Whisk together the mayonnaise and sour cream. Add the vinegar and whisk
until just smooth. Add the oregano, pepper, garlic powder and Feta
cheese. Incorporate with a rubber spatula. Be careful not break up the
Feta too much. Add milk if necessary until desired consistency is
achieved.

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Greek Style Pasta with Shrimp and Feta

Makes 6 Servings

1 medium onion
2 tablespoons olive oil
3 each garlic cloves, minced
2 cups canned tomatoes, puréed
1 tablespoon oregano
1 teaspoon basil
1/4 teaspoon pepper
3/4 pound fettuccine
3/4 pound shrimp
1/2 cup Kalamata olives
1/4 pound Feta cheese

Bring large pot of water to boil.
Cut onion into thin slices. In a large skillet, warm the oil over
medium-high heat until hot but not smoking. Add the onion and garlic and
cook until the mixture is golden, about 5 minutes. Add the tomatoes,
oregano, basil and pepper, and bring the mixture to a boil over medium
heat, breaking up the tomatoes with a spoon.
Reduce the heat to low, cover and simmer, stirring occasionally, while
you cook the pasta and prepare the shrimp. Shell and devein the shrimp.
Uncover the sauce, bring to boil over medium-heat. Add the shrimp,
reduce heat to low, cover and simmer for 3 minutes.
Add the olives and half the Feta cheese, stir to combine. Drain the
pasta, serve topped with the shrimp and sauce. Crumble remaining Feta
cheese on top.


Personal Chef Brian Koning www.personalchefmarketing.com
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