Semi Hard Cheese
Semi hard cheeses include cheddar, fetta, gouda and haloumi and are a great contribution to many recipes including salads, grills and pasta.
197 Recipes
Ingredients
Meals
Total Time
- Under 30 minutes (71)
- 30 minutes to 1 hour (82)
- 1 to 3 hours (30)
- 3 hours or more (9)
Global Cuisine
- Italian (2)
- Greek (21)
- Asian (1)
- Australian (1)
- Irish (2)
- Lebanese (2)
- Middle Eastern (1)
- Scandinavian (1)
- Turkish (2)
Diced chicken breast mixed with light mayonnaise, fresh dill, diced red capsicum and feta cheese makes a delicious chicken salad that goes great on sandwiches or a bed of lettuce.
Freshly whisked eggs fried over high heat until cooked though then topped with a creamy feta mixture. This omelette makes a delicious breakfast or quick lunch.
This salad is very simple to prepare and is absolutely delicious! I usually serve this salad with bbq, grilled or pan fried salmon. Please make sure you read the notes in relation to the type of feta to use - it can seriously destroy this salad!
Fry or barbecue this Cyprus style cheese and serve with a Greek salad and crusty bread. This cheese can be just as easily dry fried as it can be fried in oil and is also easily cooked on the barbecue plate. Watch out-it's addictive!
Make this for a special weeknight meal or a dinner party. Feta cheese and prosciutto stuffed chicken breasts baked in lemon and herb olive oil. You can substitute bacon for the prosciutto. The preparation is quick and the oven does the rest. Fabulous!
This is a great Saturday morning breakfast recipe and you can add anything you like to it. Try fried bacon, mushrooms or tomatoes.
An easy dinner of pan fried chicken breasts, topped with colourful tomato, avocado and gouda cheese. A taste sensation!
This is a very addictive creamy dip to be served with raw vegetables or Lebanese bread. Add more garlic if you like!
Feta cheese, sun-dried tomatoes and black olives are blended in this full-flavoured dip. Also great on sandwiches!
This is a Greek themed spaghetti with feta and kalamata olives. I sometimes add artichokes or spinach for variation.
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