Molded cheese appetizer with two sauces
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150g feta
150g cream cheese
300d Macedonian tyrocafteri (above)
green olives, pitted and chopped
1 envelope powdered gelatin dissolved in
4 tbsp hot milk or water
2 long sweet red peppers, roasted (or 2-3 pieces canned Florina pimentos)
Soak the gelatin in a small amount of hot water (or milk) until dissolved. Blend the feta and cream cheese in a food processor with the olives. Add the dissolved gelatin to the cheese mixture and blend well. Pour into 6 small molds and refrigerate for 2-3 hours. Meanwhile, prepare a sauce by thinning the Macedonian tyrokafteri with milk. Make a second sauce with mashed sweet red pepper or pimento and blending it with olive oil in the blender or food processor. Unmold the cheese jellies and serve with either or both sauces. (serves 6)
» Greek cooking recipes » MACEDONIAN CUISINE
Macedonian spicy cheese spread (Tyrokafteri)
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1 part feta cheese
2 parts myzithra or ricotta or cottage cheese
hot green peppers, finely chopped (to taste)
olive oil
Mash the cheese with a fork, and mix well with the chopped peppers. Add the olive oil, a little at a time, untill the mixture is smooth. Serve garnished with black or green olives. (serves 6)
» Greek cooking recipes » MACEDONIAN CUISINE