The prelude and playing Guide to Simba
It’s been some time that I have posted something on the food section. It’s not that I have not been fed at home with good food. With Durga Puja around the corner, it has been super-active socially. Also, I have to blame it on sheer laziness to actively click and document the various dishes that got cooked at home in between. This Durga Puja was different from the last few years. This year was more of trying to play a guide to Simba (our son). He has just started realizing what is Durga Puja. So as parents, we narrated stories of Ma Durga and tried to see the Puja through his eyes.
The Feta Cheese Pie happened as a surprise
This dish happened as a surprise. I am personally a savory person as long as it’s unhygienic. It has to be deep-fried and oily and hot and then only I will feel appealed by it. So most of the time, my choice of savory gets knocked off by my wife as sheer unhygienic, even though she never fails to take a share of it.
My brush with cheese was intense during our tour to Switzerland but after that, it has been on and off almost like a relationship with no strings attached. Leave apart remembering what is Feta, I don’t know anything about cheese. So I really don’t know when all the backend preparations happened for this particular dish as Sundays are the time when Madhushree (my wife) experiments with various stuff for Simba’s tiffin. I was assigned a task to take Simba for a stroll in the evening. It was once again a great father-son bonding session over watching a game of tennis, rescuing an orphan kitten, running after each other and trying to play meaningless games. When we came back, both panting and sweaty – this was served to us with a hot cup of tea.
Feta Cheese Pie close up
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Feta Cheese Pie
- 200 gms feta cheese
- 1 cup all purpose flour
- 2 tbsp baking powder
- 750 gms thick yogurt
- 4 nos eggs
- 1 cup sliced green or black olives optional
- 200 gms margarine
- Basil leaves for garnish optional
- In a bowl, blend the margarine with the eggs till it is light and fluffy.
- Add in the yogurt and beat at a medium speed. I have used thick yogurt there.
- The recipe requires Greek yogurt. Since Greek yogurt is not easily available here in Kolkata, I have used regular yogurt and hung it in a linen cloth for a couple of hours to drain out any liquid.
- Sieve in the flour and the baking powder and fold gently. Then add the feta cheese and mix well.
- There may be some crumbs of feta cheese left in the batter which does not mix well, which is okay. You may add some basil leaves and the olives as an option or any other flavor which you may like.
- Grease a ten-inch cake tin with olive oil. Dust it with flour and pour in the batter.
- Bake in a pre-heated oven for 40 minutes at 180 degrees till the pie is golden brown and a skewer comes out clean when pierced.
- Cut into wedges once cooled down and serve.