Sheep`s Cheese with Pepper and Chili
This recipe is quick to make, and tastes delicious. The sheep’s cheese cake can be eaten warm or cold, and is great for cutting into slices and serving at a buffet.
‘Ingredients (for 4 people):
250 g boiled potatoes from the previous day
200 g sheep’s cheese
150 g flour
2 red chillies or 1 tsp chili powder, depending on your preference
1 red pepper
80 ml olive oil
250 g yogurt
2 cloves of garlic
1 bunch of chives (or frozen)
Mash the potatoes in a mixing bowl. Remove the seeds from the pepper, cut half the pepper into small cubes, and the other half into strips. Remove the seeds from one chili, cut it into small rings, and finely chop the other. Finely chop the onions, and cut the tomatoes into thin slices. Finely chop the chives.
Knead the potatoes, flour, yogurt, eggs, sheep’s cheese and crushed garlic into a dough. Fold in the chives, chopped chili, pepper cubes and onions. Season with salt and pepper.
Place the dough on a tray lined with baking paper or in a greased 26 springform pan, and garnish with the olives, chili rings, pepper strips and tomato slices.
Bake for 30-40 minutes (depending on the oven) at 190°C.
The sheep’s cheese cake tastes great both cold or fresh out of the oven. A green salad is an excellent side dish.