Prepare the pasta according to the directions on the package; heat the peas in the microwave. Slice the onion thinly and sautee in oil with pressed garlic for ~10 min. Chop or crumble the feta into smallish pieces. Add the peas to the onions once they have cooked, and just at the end add the feta and turn the heat off; this will allow the feta to soften and melt but not completely disappear. Serve over pasta.
Made this last night as a “let’s clean up things out of the fridge and freezer,”, and it turned out really well: The sweetness of the onions and the peas contrasted with the sharpness of the cheese.
Chop the coriander coarsely. In a large bowl, combine the cheese, peppers, spring onions, garlic, coriander, and sambal oelek. Divide the mixture between 4 wraps, and cover each with another wrap. Cover with cling film and store in the refrigerator until use.
Mix the tomato and onion with the oil and vinegar. Season to taste with salt and pepper. Heat a small amount of oil in a skillet. Bake each quesadilla 5 minutes until the cheese has melted and wraps are crisp, flipping half-way. Cut into quarters and serve with tomato salsa. Sprinkle with any remaining coriander.
Preheat the oven to 200C. Cut the pork into chunks and sprinkle with salt and pepper to taste. Lay the meat on a flat board and sprinkle with flour, then shake off the excess.
Heat the olive oil in an oven-safe pan and fry the meat until both sides are brown. Remove the meat from the pan, turn down the heat, and fry the onion in the drippings. Deglaze the pan with the wine, and press the garlic into the mixture. Drain the tomatoes, and slice the unpealed ginger into thin slices. Add both to the mixture with the bouillon and heat until warm. Return the meat to the mixture, and cook for 1.5 hours until soft. Remove the ginger before serving.
Heat the oven to 175C. Cut the bread in blocks, place on a baking tray, and dry in the oven for 15 min. Cut the onion in half and chop into fine slices. Mix the onion with the anchovies and cappers in a bowl. Cut the tomatoes into quarters and drain in collander over bowl, pressing the excess moisture from the tomatoes, but not too hard. Mix the liquid with vinegar, oil, salt and pepper to use as a dressing. Cut the peppers into strips, and mix the pieces of bread with tomatoes, pepper strips, onions, and capers, and pour dressing over. Mix gently and let stand at least 15 minutes. Add in the basil, and garnish with anchovies and olives.
16-04-2013: Used dried basil instead of fresh, and sprats rather than anchovies, since we didn’t know the German word for “anchovies” and couldn’t find them at the grocery store. I also didn’t realize until I got home that I’d bought ciabatta instead of foccacia.