Thursday, July 4, 2013

zucchini dill and feta pie

I've got a love/hate relationship with cheese. When I was young, my family was infamous among my friends for our cheesy remake of McCain's frozen pizza. My family would often have McCain's Hawaiian pizza for afternoon tea or when friends came over. At the request of my brothers and I, my mum would pile an extra ton of shredded cheese on the pizza, bake it and serve it with corn.

My teenage years marked the beginning of a very long phase of not liking cheese for its high fat density. I enjoyed the taste of most cheeses but disliked how it was often used to complement large dishes where the cheese becomes barely noticeable. It adds fat to the dish but not much taste.

Then when I went to university, I studied exchange in England. With their supermarket aisles of specialist cheese and a French housemate who constantly snacked on cheese, I started to eat cheese again, like a child rediscovering ice cream. I realised what type of cheese I liked and how I could use it more efficiently in dishes.

I don't often eat feta cheese as I find it extremely salty. However, it's amazing in Belinda Jeffery's recipe for zucchinni, dill and feta pie. Actually, the whole recipe is amazing. I cooked this around 2 years ago:
I remember it being very tasty yet not overwhelming. There wasn't too much cheese in it but it was still moist after a few days. It was perfect winter home food and had a fluffy and heart-warming (awww) texture.

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