200g + 50g feta
100ml milk
60ml Heerlijk Nastergaal Jam
Crumble 200g of feta into the cup of a blender and add half the milk.
Process until the mixture becomes emulsified.
Add the rest of the milk a little at a time, aiming for a creamy consistency.
Crumble the 50g feta into this mixture and stir through.
Drizzle the Nastergaal jam over the whipped feta and spread onto a slice of freshly baked bread.
200g self-raising flour
170g greek yoghurt
Filling:
50g baby spinach
50g feta cheese, crumbed
30ml cream cheese, room temperature
1 clove of garlic, minced
a few grindings of black pepper
40ml frozen peas, defrosted
a handful of mint leaves, chopped
Add the flour and yoghurt to a mixing bowl and bring together.
Knead the dough by hand for 5 minutes – you want a soft, bouncy dough. (Add more flour if you have to, but the dough becomes less sticky as you knead it).
Cover with plastic wrap and set aside.
Place the spinach in a bowl and pour boiling water over. Stand for 1 minutes, drain and squeeze the spinach as dry as you can get it, in a tea towel.
Chop it up and add it to a bowl.
Add the feta, cream cheese, garlic, pepper, peas and mint and mix together.
Unwrap the dough and divide it into 4 equal portions.
Make a ball from each portion and then press it into a circle with your fingers.
Spoon a tablespoon full of filling in the centre and then bring in the edges and seal by squeezing it together.
Turn the filled disc over and flatten out with your fingers until about 1,5cm thick.
Set aside and repeat the process with the rest of the dough and filling.
Place a non-stick pan on medium-low heat and add a small knob of butter.
Place the flatbreads in the pan and cook for 4-5 minutes PER SIDE.
Serve warm.
450g sweet peppers/bell peppers
30ml + 15ml olive oil
30ml white wine vinegar
1 clove of garlic, minced
12 basil leaves, chopped
2 sprigs of thyme
5ml sugar
2,5ml salt
45ml pine nuts, toasted
125ml crumbed feta cheese
125ml olives, pitted
Turn your oven on the grill setting and line a baking sheet with aluminium foil.
Drizzle the 15ml olive oil on the peppers and spread evenly over each pepper with your hands. Place the peppers on the lined baking sheet and grill for about 15 minutes, until their skins are black. DO NOT take the peppers out too soon….they can not be too blackened!
Immediately place the charred peppers in a mixing bowl and cover the bowl tightly with plastic wrap. Set aside until the peppers are cool enough to handle.
Break open the peppers, remove the core and seeds and pull the skin from each. It is easiest to use your hands to scrape the seeds out and it is quite all right for the peppers to tear into strips!
Add the peppers, oil, vinegar, garlic, basil, thyme, sugar and salt to a mixing bowl and refrigerate for one hour.
Arrange the marinated peppers on a serving plate and top with pine nuts, feta and olives.
If you cannot decide whether you want to have savoury or sweet it is best to go with both! These cupcakes are quite unusual but very satisfying and ticks all the boxes when you honestly don’t know what you are craving… it simply balances your tastebuds and it works! The recipe yields 12 regular cupcakes.
75g butter, cubed
160g sugar
1 egg
200g flour
10ml baking powder
2ml salt
250ml milk
250ml + 80ml feta cheese, crumbed
150g butter
45ml Marmite
Preheat your oven to 190℃.
Line a 12-hole cupcake/muffin tin with paper cups and lightly spray with a cooking spray.
Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment and beat until soft and creamy.
Add the egg to the mixture and beat a few seconds more.
Sift the flour, baking powder and salt together in a bowl.
Add one spoonful of the flour mixture, alternating with the milk until everything is incorporated.
Switch off the mixer, add the 250ml of crumbed feta cheese and mix through with a spatula.
Spoon the mixture into the prepared baking tin and bake for 25 minutes.
Add the 150g butter and marmite to a small saucepan.
Place on medium heat and once the butter has melted, take it from the heat and whisk to incorporate.
Take the baked cupcakes from the oven and spoon the marmite mixture over the cupcakes.
Cool slightly on a cooling rack before serving.
My Whisk and I 