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Cooking, Recipe and Food Blog

Three Ways To Get Into The Business Of Food

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Love food? Love cooking or baking. There are many things that you can do with that love, including starting your own business. If you want to cook or bake, or simply work around food for a living, and be your own boss maybe too, you can do it.

Of course, you’ll need a space, equipment, licensing, and all of those other food prep requirements. Then you’ll need to hire employees, because if you’re going to have a storefront, you’ll need people to help you work it. Here are some things to get you started on planning your future food venture. [Read more…]

Five Reasons Pizza Is The Perfect Food

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Some people have the audacity to say that pizza isn’t good for you, and while if you were eating it daily and huge servings of it it might be, in moderation it’s great. It offers you more nutrients and less fats than some of the foods you could be eating. So, while it may not be the healthiest food option, it isn’t even close the worst.

Whether you choose to eat out, or create your own pizza creation right at home, there are a million options and combinations. Why wouldn’t pizza be on your list of favorite foods with all of that going for it. Plus, if you fold your slice in half it’s like an easy to eat pizza sandwich. [Read more…]

Traditional Danish Dishes Not To Be Missed

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Every country has its unique cuisine. They might share similarities with their neighboring countries and might have taken influence from elsewhere. But each country has its contribution toward world cuisine. There are lots of European countries known for their national dishes. Particularly those on the Mediterranean, including Spain, Italy and France, are famous for their food.

But Eastern or Northern European countries can be overlooked in the culinary department. But that doesn’t mean they don’t have unique and delicious dishes that people around the world should try. Denmark is an interesting country in the north of Europe with a long history and fascinating culture. They aren’t best known for their food, but they have some great traditional dishes. [Read more…]

Make Your No-Bake Cheesecake Better

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Image by bloggyboulga

 

Cheesecake is a popular dessert that many people love. Though most bakers are afraid to attempt this delicious delight, the truth is, there is a simple way to bake it: by not baking it at all. There is a way to make cheesecake without having to crack open an oven at all. The No-bake Cheesecake may be known to experienced bakers, those starting out may be surprised to find this trick to creating the classic dessert.

There are dozens of different recipes out there that can be used to create your own No-bake Cheesecake. But, in order to make it like the real thing, here are some tips on making your cheesecake so delicious, no one would think it wasn’t baked.

1. Make sure to whip your cream cheese. While some people simply mix it around the bowl, actually whipping it would ensure a perfectly creamy texture to your cheesecake.

2. Give your cheesecake enough time to set before adding your toppings. Since most toppings are fruit (fresh or canned), they would be coming complete with their own juices. Chill the mixture for around 45 minutes before placing any toppings to prevent the juices from mixing and messing up the formula.

3. Handle your cheesecake as little as possible before it has set. Too much movement can cause cracks and imperfections to form. Make sure it has completely set before moving it around.

With these three simple tips, you can be sure that your No-bake Cheesecake will come out beautifully.

Margarita Cake

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Yes, you guessed it right. It is the famous cocktail in a cake. You get the same citrus and tequila taste with each bite.

 

Serves 12

Ingredients:

1 18.25 oz. pack orange cake mix

1 3.4 oz. pack instant vanilla pudding mix

4 eggs

1/2 cup vegetable oil

2/3 cup water

1/4 cup lemon juice

1/4 cup tequila

2 tablespoons triple sec liqueur

1 cup confectioners’ sugar

1 tablespoon tequila

2 tablespoons triple sec liqueur

2 tablespoons lime juice

Confectioners’ sugar for dusting

 

Preheat the oven at 350F and grease a 10 inch Bundt pan and then flour it.

Combine the cake mix, pudding mix, eggs, water, oil, lemon juice, 2 tablespoons triple sec and 1/4 cup tequila in a large mixing bowl. Beat the mixture continuously for two minutes.

Transfer the batter into the prepared Bundt pan. Bake it in the oven for 45-50 minutes. Insert a toothpick at the center and once it comes out clean, the cake is ready. Remove from the oven and let it cool for 10 minutes. Carefully loosen the sides of the Bundt cake with a bread knife and wire place it on a wire rack.

Meanwhile, prepare the glaze by combining the confectioners’ sugar, 2 tablespoons triple sec, tablespoons lime juice and a tablespoon of tequila in a small bowl. Mix until it becomes smooth. Pour it over the cake immediately while it is warm. Let the glaze set and then dust it with confectioners’ sugar. Transfer the Margarita cake to a platter or cake stand. Slice and serve.

 

Image from SanFranAnnie

Delicious, Guilt-Free Stevia Banana Bread

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Numerous articles and resources have warned us about excessive consumption of sugar. Taking too much sugar can increase your chances of developing a wide range of health issues – from diabetes, high blood sugar, increased triglyceride levels, and heart disease, to name just a few. We need to decrease our consumption of sugar to help decrease our chances of getting sick. [Read more…]

Oven Roasted Ratatouille

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Oven roasted ratatouille is a pleasing dish which brings out the taste of the vegetables. Enjoy their succulent sweetness combined with a touch of aromatic rosemary.

Serves 6

Ingredients:

1/4 cup extra virgin olive oil

1 large eggplant, cut into 4cm pieces

2 zucchinis, trimmed and coarsely chopped

2 red onions, cut into wedges

1 red capsicum, seeded and cut into 4cm pieces

1 yellow capsicum, seeded and cut into 4cm pieces

5 garlic cloves, finely chopped

1 tablespoon chopped fresh rosemary

6 medium sized Roma tomatoes, quartered

1/4 cup chopped fresh continental parsley

Salt and freshly ground pepper to taste

 

Preheat the oven at 200C. Pour the oil into a large baking dish and heat it in the oven for five minutes. Remove from the oven and add the eggplant, zucchini, onion, capsicums, garlic and rosemary. Toss until the vegetables are coated in oil. Place the tomatoes on top. Bake it in the oven or thirty to forty-five minutes or until the vegetables are tender. Remove it from the oven once again and season it with salt and freshly ground pepper. Stir in the parsley before serving.

 

Image from avlxyz

Roasted Mackerel with Chickpea Salad

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Roasted mackerel and chickpea salad is a delectable dish you can prepare in less than thirty minutes. The spices add loads of flavor to the fish and the salad compliments it too. Use another kind of fish if desired.

 

Serves 4

Ingredients:

1/2 cup olive oil

Juice from 1 lemon

2 tablespoons chopped fresh coriander

2 tablespoons chopped fresh continental parsley

1 teaspoons ground cumin

1 teaspoon paprika

5 garlic cloves, crushed

4 Spanish mackerel fillets, skinned

350g pumpkin, peeled, seeded and cut into 2cm pieces

Salt & freshly ground black pepper

1 300g can chickpeas, rinsed, drained

50g baby spinach leaves, trimmed

 

Preheat the oven at 220C and line a baking tray with non-stick baking paper.

Combine 1/4 cup of oil, lemon juice, coriander, cumin, parsley, paprika and half of the garlic in a shallow baking dish. Mix well. Place the mackerel in the baking dish to marinate it. Cover and refrigerate for at least an hour. Turn at least once.

Place the pumpkin in a medium sized bowl. Add 1 tablespoon of oil. Toss to coat the pumpkin. Season it with salt and pepper. Transfer the seasoned pumpkin to a non-stick baking dish. Roast it in the oven for six to eight minutes or until soft and .the edges are browned. Once it is cooked, place it in a large bowl. Add the chickpeas, spinach, the remaining garlic and the oil. Toss gently to combine. Season it with salt and pepper. Split the salad into individual plates.

Drain the mackerel and then place them in the lined tray. Bake it in the oven for six to eight minutes or until the fish flakes easily. Pierce the fish with a fork to test doneness. Put the cooked mackerel over the chickpea salad and serve immediately.

 

Image from jetalone

 

Baked Mushrooms with Thyme and White Wine

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Baked mushrooms with thyme and white wine is an aromatic recipe which would make a great appetizer or tapas. Serve it with crusty bread along with some balsamic vinegar. You may add a pinch of paprika for more spice.

 

Serves 2

Ingredients:

1 1/2 tablespoons minced onion

1 teaspoon minced garlic

1/4 teaspoon dried thyme

1 1/2 tablespoons white wine

1 tablespoon olive oil

8 ounces fresh mushrooms, seeded and quartered

Salt and pepper to taste

 

Preheat the oven at 375F/190C and then lightly grease a covered baking dish with oil.

In a large bowl, combine the garlic, onions, thyme, white wine and olive oil. Whisk until well combined. Add the mushrooms and gently toss to coat them. Season it with salt and pepper to taste.

Transfer the mushroom and marinade mixture to the greased baking dish. Cover and bake it for 35 minutes or until the mushrooms are soft and cooked. Stir occasionally. Remove from the oven and let it stand for 2 minutes. Spoon the baked mushrooms into a bowl or serving platter. Add more salt and pepper if desired Serve immediately.

 

Photo Courtesy Of: abyssalmissile

Brunch Strata

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Brunch strata is a cheesy vegetable dish with a little bit of creaminess. Its many ingredients give out various tastes and qualities.

It is a breakfast/brunch dish which can be served with salad to serve as a light afternoon or evening meal. You may do away with the ham for a vegetarian version.

Serves 16:

Ingredients:

3 cups sliced fresh mushrooms

3 cups chopped zucchini

2 cups cooked ham, cubed

1 1/2 cups chopped onions

1 1/2 cups chopped green pepper

2 garlic cloves, minced

1/3 cup vegetable oil

2 8oz. packages cream cheese, softened

1/2 cup half-and-half cream

12 eggs

4 cups day-old bread, cubed

3 cups shredded Cheddar cheese

1 teaspoon salt

1/2 teaspoon pepper

 

Heat the oil in a large skillet over medium heat. Sauté the garlic and onions for two to three minutes or until fragrant and the onions are soft. Add the mushrooms, zucchini, ham and green peppers. Cook them for six to eight minutes or until the vegetables are tender, but crunchy. Transfer them on a plate with paper towels to drain the excess oil. Set aside.

Place the cream cheese and cheese in a large mixing bowl. Beat it by hand or using an electric mixer until it becomes smooth. Gradually beat in the eggs. Add the bread, Cheddar cheese and the sautéed vegetables.

Season it with salt and pepper to taste.

Grease two 11x7x2 baking pans or dishes. Transfer the vegetable mixture into these greased pans. Bake them uncovered for 30-40 minutes at 350F or until a small knife comes out clean and the top is golden brown. Remove from the oven and let stand for 10 minutes before serving.

 

Image from: ImNotQuiteJack

Czech Stuffed Green Peppers

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Czech stuffed green peppers is a meal in itself. It has rice, beef and a handful of aromatic herbs. The tomato based sauce brings all the flavors together. Add some chili for some spice or even some cheese to make each bite a delightful treat.

 

Serves 8

Ingredients:

8 green bell peppers

1 onion, chopped

2 pounds lean ground beef

1 cup cooked rice

1 egg

1 tablespoon chopped fresh parsley

Salt and pepper to taste

For the sauce:

1/3 cup vegetable oil

2 large onions, chopped

2 28 oz. cans whole peeled tomatoes

3 whole peppercorns

3 whole allspice berries (optional)

1/2 teaspoon ground allspice

1 teaspoon dried oregano

1 teaspoon dried marjoram

Salt and pepper to taste

1 cup sour cream

 

Preheat the oven at 350F and slightly grease a large roasting pan with oil. Slice off the tops of the bell peppers and then scoop out the seeds and membranes with a spoon; discard.

Heat a tablespoon of oil in a small skillet over medium heat. Sauté the onion for 3-5 minutes or until it becomes translucent. Place the cooked onions in a large bowl. Add the ground beef, cooked rice and eggs. Mix until well combined. Season it with parsley, salt and pepper. Get a piece of bell pepper and fill it with the rice and beef mixture. Place it on the greased pan. Repeat this for the remaining ingredients.

To prepare the sauce, heat the remaining oil in a large saucepan over medium heat. Sauté the onions for 3-5 minutes or until they are soft. Add the tomatoes, peppercorns, allspice berries, ground allspice, oregano, marjoram, salt and pepper. Simmer it for fifteen minutes or until the tomatoes are very soft. Pour the sauce over the peppers in the roasting pan. Cover and bake them for an hour and a half. Remove the peppers and place them on a platter or individual plates.

Place the sauce and the drippings from the pan in a blender or food processor. Blend it for a minute or until it becomes smooth.  Return it to the saucepan and heat it over medium heat for two minutes or until heated through. Stir in the sour cream. Pour the sauce over the peppers or serve it on the side.

 

Image from jronaldlee

Danish Meatballs

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Danish meatballs are yummy bites made of beef, pork and veal. The different kinds of meat give the meatballs more consistency and enhance the taste. Feel free to use just one kind if desired.  Ground chicken is also a great substitute if you prefer white meat.

 

Serves 6

Ingredients:

1/2 pound ground beef

1/4 pound ground pork

1/4 pound ground veal

1 teaspoon salt

1/4 teaspoon ground black pepper

1 egg

1 medium sized onion, finely chopped

1/4 cup heavy cream

1/2 cup dry bread crumbs

1/2 cup butter

2 tablespoons all-purpose flour

1 cup chicken broth

1 cup sour cream

2 tablespoons chopped fresh dill

 

Preheat oven at 375F and slightly grease a baking dish with oil. After, put the breadcrumbs on a plate. Set aside.

Place the beef, pork, veal, salt, pepper, eggs, onions and heavy cream in a large bowl. Mix until well combined. Shape the mixture into one inch balls and then roll them in bread crumbs until they are coated. Place them on the greased baking dish.

Melt 3/4 of the butter in a large saucepan over low heat. Gradually add the flour while stirring until there are no more lumps. Slowly pour in the chicken broth. Set the heat to medium. Stir until the mixture becomes thick. Remove from heat. Add the sour cream and fresh dill.

In a small pan, melt the remaining butter over low heat. Pour it over the meatballs and then bake it in the oven for thirty minutes or until they are golden brown. Turn at least once.

Transfer the meatballs to a serving platter. Pour the sauce over them and serve immediately.

 

Image from:  TheGirlsNY


Baked Tilapia in Garlic and Olive

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Baked tilapia in olive oil is a simple fish recipe which bursts with a lot of flavor. Marinating the fish overnight allows it to absorb the essences of the garlic and onions. The cayenne pepper on the other hand gives it an added punch.

 

Serves 4

Ingredients:

4 4 oz. fillets tilapia

8 cloves garlic, crushed

4 tablespoons olive oil

1 medium sized brown onion, chopped

1/4 teaspoon cayenne pepper

Salt to taste

Serve with lime wedges

 

Wash the fish fillets and then pat them dry using paper towels. Rub the crushed garlic over the fish fillets and then place them on a shallow baking dish. Drizzle olive oil over them and top them with the remaining garlic and chopped onions. Cover and refrigerate at least overnight. Turn at least once.

Preheat the oven to 350F. Season the fish with salt and cayenne pepper. Bake it along with the garlic and onions for 10-15 minutes or until the fish easily flakes. You may also wrap the fish in aluminum foil and grill them. Serve immediately with lemon wedges.

 

Image from Scott Teresi

Cottage Cheese and Walnut Fritters

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Cottage cheese and walnut fritters are healthy bites that are easy to prepare. They make great snacks or appetizers for kids and adults alike. Serve them some salad to make a filling meal.

 

Makes 15

Ingredients:

500g low-fat cottage cheese

1/2 cup quick cooking oats

1 teaspoon dried mixed herbs

1/4 cup walnuts, coarsely chopped

1 egg white

3/4 cup cornflake crumbs

Extra virgin olive oil spray

Salt and ground pepper to taste

Sour cream for serving

 

Preheat the oven at 180C and line two baking trays with non-stick baking paper.

In a large bowl, combine the cottage cheese, oats, herbs, walnuts, egg white and one fourth of the cornflake crumbs. Mix well. Season it with salt and pepper.

Put the rest of the cornflake crumbs on a plate and set it aside.

Get a tablespoon of the cottage cheese mixture and roll it into a ball. Flatten it slightly to form a patty and coat it with cornflake crumbs. After, place it on the lined tray. Repeat this with the remaining ingredients.

Spray the cottage cheese and walnut fritters with olive oil. Bake them in the oven for fifteen minutes or until they are golden brown. Remove from oven and let it cool slightly before serving. Serve on a platter or divide among individual plates. Serve warm with sour cream.

 

Photo Courtesy Of: surekat

Thyme Baked Fish

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Thyme baked fish a delectable entrée which is great with salads. Serve it with white wine to give the meal a classy vibe. Use any type of fish you desire. Opt for smaller or medium sized ones, because they tend to have softer meat.

 

Serves 5

Ingredients:

1 medium sized fish, scaled and cleaned

6 sprigs fresh thyme or 2 teaspoons dried thyme

1 lemon, sliced

1/2 cup butter

Sea salt and freshly ground black pepper to taste

Lemon wedges for serving

 

Preheat the oven at 350F and lightly grease a roasting pan or baking tray with oil or butter. Next, season the fish inside out with sea salt and black pepper. After, stuff the fish with 3/4 of the thyme, lemon slices and half of the butter. After, place it on the roasting pan and top it with the remaining butter and thyme sprigs. Bake the fish in the oven for 45 minutes or until it is done. Remove from the oven and transfer it to a serving platter. Pour the pan juices over the fish and serve with lemon wedges.

 

Photo Courtesy Of: taygete05

Smoked Salmon Potatoes

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Smoked salmon potatoes is a delicious appetizer with a light but smoky taste that explodes in your mouth. You may prepare the potatoes and smoked salmon filling up to a day before. Just assemble and heat them in the oven before serving.

 

Serves 10-15

Ingredients:

2kg small chat potatoes

Olive oil cooking spray

200g smoked salmon, finely chopped

1/2 cup sour cream

1 bunch dill, sprigs removed, finely chopped

1 lemon, rind finely grated

Salt and pepper to taste

Dill sprigs for serving

 

Wash the potatoes and scrub them. Place them in a large saucepan. Fill the pan with cold water and place it over high heat. Bring it to a boil. Reduce the heat to medium and let it simmer for eight to ten minutes or until the potatoes are tender. Drain and set aside.

Preheat the oven at 200C and line two baking tray with baking paper or lightly grease it with oil. Place the potatoes on the trays and spray them with olive oil. Roast them in the oven for twenty to twenty-five minutes or until they are golden brown.

With a sharp knife, slice off the tops of each potato and scoop out half of the potato. Discard tops and fillings or save them for another dish. Let the roasted potatoes cool.

In a medium sized bowl, combine the sour cream, dill and lemon rind. Season it with salt and pepper.

Fill the potatoes with the salmon mixture and top them with dill sprigs. Serve warm.

 

Photo Courtesy Of:  vyusseem

Easy Chicken Parmigiana

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Easy chicken parmigiana is a delicious dish that people of all ages will enjoy. The soft and tasty chicken smothered in sauce and topped with yummy mozzarella cheese is surely worth all the calories. Enjoy it with other sides or even pasta if you wish.

 

Serves 4

Ingredients:

3 medium sized potatoes, peeled and cut into 1 inch pieces

1 medium sized orange sweet potato, peeled and cut into 1 inch pieces

1/4 cup rice bran oil

4 chicken breast fillets

2/3 cup tomato based pasta sauce

2/3 cup grated mozzarella cheese

1/4 cup fresh basil, chopped

Salt and ground pepper to taste

 

Preheat the oven at 220C and line a large baking tray with baking paper and another one with foil.

Place the sweet potato and potato in a bowl. Add 1 tablespoon of oil and season it with salt and pepper. Toss until the potatoes and sweet potatoes are coated in oil and seasoned. Place it on the lined baking tray and bake them for 25-30 minutes or until they are golden brown and crisp.

While waiting for the potatoes and sweet potatoes to cook, heat the remaining oil in a large frying pan over medium heat. Fry the chicken in batches for 2-3 minutes per side or until they are soft and golden brown. Add more oil if needed. Transfer the chicken to the baking tray lined with foil.

Spread 3 tablespoons of pasta sauce over the chicken and top it with cheese. Bake it in the oven for 2-3 minutes or until the cheese is melted. Place the cooked chicken parmigiana in individual plates and Top them with the chopped basil. Serve immediately with the baked potatoes and sweet potatoes.

 

Image from avlxyz

Grapes and Dill Salad

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Grapes and dill salad is a versatile salad dish that you can serve for fancy dinners. It also makes a great to go lunch. For this recipe we used baked chicken, but you may also use roasted chicken for a stronger flavor.

 

Serves 6

Ingredients:

1lb. boneless chicken breast

1 cup water

Celery leaves

300g seedless green grapes, rinsed and halved

1/2 cup roasted pecans, roughly chopped

1/2 cup diced celery

1/2 cup chopped fresh dill leaves

1/2 cup sour cream

3/4 cup mayonnaise

Salt and freshly ground pepper to taste

 

Preheat the oven at 350F and lightly grease a shallow baking dish with oil.

Next, rinse the chicken under running water. Drain and pat dry using paper towels. Place them on the greased baking dish. Pour in the water and put half of the celery leaves. Cover the dish with aluminum foil.  Bake the chicken for30- 40 minutes or until it is tender. Let it cool completely. Toss once in a while, so that the chicken absorbs the oil. Strain and set aside the drippings.

Once the chicken is already cool, cut them into cubes and place them in a large mixing bowl or salad bowl. Add the grapes, pecans, celery and dill. Mix well.

In a small bowl, combine the sour cream, mayonnaise and reserved chicken drippings. Mix well and then add it to the bowl with the chicken and grapes mixture. Toss until well combined. Season it with salt and pepper.

Cover the bowl of salad and refrigerate for at least four hours before serving. Serve chilled.

 

Photo Courtesy Of: acme

Easy Chicken Curry Pot Pie

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I love pot pies but hate having to fuss over making the crust from scratch.  Until one day while I was watching a cooking show on TV, I stumbled onto a convenient alternative – store-bought puff pastry or pie crust. Of course you can still go ahead and make your own crust but this is all about making an easy, savory pot pie. Chicken curry is an aromatic and hearty filling that goes well with that warm, golden, buttery pastry dome. Make it as spicy as you want by adjusting the spices in the recipe.

Ingredients:

2 tbsp olive oil

2 1/2 lbs chicken breast, cut into cubes

2 cloves garlic, minced

2 medium onions, diced

3 large carrots, diced

3 tbsp curry powder

1 tbsp turmeric

1 tbsp fish sauce (optional)

1/2 cup peas

1/4 cup golden raisins

1/2 cup chicken stock

1 13.5 oz can coconut milk

1 handful of basil leaves and coriander leaves

1 sheet puff pastry

1 egg white

Salt and pepper for seasoning

Preheat oven to 400F.

In a pot, heat oil then add the onions and garlic letting them sweat before adding the curry powder and turmeric. Then add the chicken, season with salt and pepper and stir around, allowing the spices to coat the chicken.  Add the coconut milk and let it simmer for about 2 minutes before adding the chicken stock and the fish sauce. Add the carrots and cover, letting it simmer for about 10 minutes. Then add the peas and the raisins and continue cooking until sauce has slightly thickened (you may also add 1 tbsp of cornstarch to hasten the thickening). Adjust the seasoning.  Before turning off the heat, add the basil and coriander leaves.

Prepare individual ramekin dishes (or you can use a large oval baking dish). Ladle the chicken curry into the dish(es). On a slightly floured surface, roll out the puff pastry and cut out rounds that are at least 1/2 inch larger than the diameter of the dish(es). Place the pastry on top and press around the edges to seal. With a small knife, make a cross-slit on top to allow steam to escape. Brush with the egg white and bake for about 15-20 minutes until the pastry is golden brown.

Photo Courtesy of: Mochachocolata-Rita

Beef and Pimiento Loaf

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Beef and pimiento loaf is a great main course or party dish. The saltiness from the cheeses gives it more taste. Add more layers or fillings if desired. You may also use other types of minced meat. Make sure to add vegetables for the filling if you are using turkey meat, so that the loaf will not dry up.

 

Serves 6

Ingredients:

1kg minced beef

2 cups fine bread crumbs

1/4 cup tomato paste

1 tablespoon dry mustard powder

1 teaspoons dried mixed herbs

4 garlic cloves, crushed

1 egg, lightly beaten

1 cup chopped pimiento

1/3 cup chopped fresh basil

2 tablespoons chopped black olives

250g ricotta cheese

125g feta cheese

Salt and ground pepper to taste

 

Preheat oven to 180C and line a loaf pan with aluminum foil.

Place the ground beef, breadcrumbs, tomato paste, mustard, mixed herbs, garlic and egg in a large mixing bowl. Season it with salt and pepper to taste. Mix well. Divide the mixture into three parts.

Next place the olives, pimiento, basil and olives in a small bowl. Mix well.

Put one portion of the beef mince mixture in the loaf pan. Top it with half of the pimiento mixture. Repeat the layering until all the ingredients are used up. Bake it in the preheated oven for 1 hour or until it is browned. Drain the liquid and let the loaf stand for 5 minutes. Remove it from the pan and slice it into half inch pieces.

Combine the ricotta and feta cheese and serve it with the sliced loaf.

 

Photo Courtesy Of:   NourishingCook