Marinated Feta Cheese

Ingredients:

8 oz feta cheese into cubes
2 tbsp olive oil
2 tbsp fresh herbs (thyme, basil, rosemary, parsley, dill)
1 tbsp lemon juice
1 tsp ground pepper
1/2 tsp poppy seeds
2 garlic cloves, minced

Preparing:

Combine olive oil with herbs, lemon juice, garlic, pepper and poppy seeds.
Add feta cheese cubes, mix and refrigerate for 3 days.
Allow 30 minutes outside the refrigerator before serving.

Tropical Rice Salad

Ingredients:

1 cup canned corn, drain
1/2 cup long-grain rice
225 g canned pineapple pieces in natural juice, drain reserving their juice
4 scallions, sliced
2 red bell peppers, seeded and diced
3 tbsp golden raisins

Dressing:
1 tbsp groundnut oil
1 tbsp hazelnut oil
1 tbsp light soy sauce
1 tbsp chopped fresh gingerroot
1 garlic clove, chopped

Preparing:

Cook the rice in salted boiling water for 15 minutes.
Drain thoroughly and rinse under cold running water.
Mix the pineapple pices, corn, peppers, scallions, raisins and rice.

Add all the dressing ingredients to the pineapple juice and whisk well.
Season with salt and pepper.
Pour the dressing over the rice salad and serve.

Scrambled Eggs with Mushrooms on Bread

Ingredients:

250 g sliced mushrooms
200 g grated Manchego cheese
4 beaten eggs
1/2 chopped onion
1 baguette
2 tbsp butter
1/4 tsp nutmeg
Salt and pepper

Preparing:

Fry the onion in butter.
Add the mushrooms and season with nutmeg, salt and pepper.
Add the egg and cheese.

Cut the bread into slices and toast.
Serve eggs on bread.