One of the recipes I tried out on 100 people that I had never made before was this antipasto mix. It could be made a couple of weeks beforehand, and is an Annabel Langbein recipe, so I knew it wouldn't fail. I loved it, so hope everyone else did too.
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| Antipasto mix after baking. |
Antipasto Confit
400 grams of creamy fetta
1 each yellow and red pepper
1 head of garlic, cloves peeled
12 cherry tomatoes (I didn't put these in as the green shield beetles had ruined mine)
1 cup of kalamata olives
1/2 cup olive oil
1 tsp dried oregano (I used fresh)
finely grated zest of 1 lemon
salt and ground black pepper
Preheat oven to 130C. Cut feta into 2-3 cm chunks. Deseed peppers and cut into 3 cm chunks. Spread peppers, feta, garlic cloves, olives and tomatoes in a single layer in a large shallow baking dish. Mix oil with oregano, lemon zest, salt and pepper and pour over the feta and vegetables. Bake for about 2 hours.
Cool to room temperature and serve or pack into jars, top with oil and store in the fridge. It will keep for a couple of weeks. Drain to serve reserving oil to keep in cooking or salad dressings.
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| Antipasto confit |
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| Cute wee bach - Pataua North |
I was delighted to read that Terracycle have set up in NZ. They take hard to recycle rubbish and upcycle it. All people have to do is collect it up, freepost it in after registering on terracycle.co.nz and payment for it will be made to a charity of their choice.
Terracycle are a worldwide organization so if you are reading this from another country they are probably already there.
At the moment they are only collecting confectionery wrappers here, but elsewhere they take toothbrushes and cleaning products and even cigarettes.
Their site shows the products they manufacture (which aren't available here yet) such as pavers, park benches, watering cans and rubbish bins and more. Hopefully schools and clubs will start collecting for it.
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