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.
125ml pine kernels
500ml basil leaves
125ml grated parmesan cheese
3 cloves of garlic, minced
150ml olive oil plus extra
15ml lemon juice
2,5ml salt
Toast the pine kernels in a dry pan.
Add all the ingredients to a food processor and blitz until you have a rough paste.
Spoon the pesto into a glass container and pour some olive oil on top.
Keep in the refrigerator for 4-5 days.
1 onion, chopped
250ml dry white wine
750ml water
5ml whole black peppercorns
1 bay leaf
1 lemon, zested and juiced
250g fresh salmon, skin removed
125g smoked salmon, chopped
30ml + 30ml butter, cubed and at room temperature
30ml sour cream
45ml dill/parsley, chopped
15ml capers, finely chopped
15ml olive oil
Add half of the chopped onion, all of the white wine, water and peppercorns to a saucepan.
Add the bay leaf and lemon juice and bring the mixture to the boil.
Add the fresh salmon to the liquid, reduce the heat and simmer for 10 minutes.
Remove the salmon from the liquid and allow it to cool. You may discard the poaching liquid.
Gently flake the salmon with your fingers and add it to a bowl. Set aside to cool completely.
Add 30ml of the butter to a pan set over medium heat.
Add the remaining onion and cook until soft.
Now add the lemon zest, smoked salmon, sour cream, dill, capers, olive oil, the remaining 30ml butter and the cooked onion to the flaked salmon.
Stir the mixture together to combine evenly but be careful not to mush the salmon.
Cover the bowl with plastic wrap and refrigerate for 2 hours.
Take the salmon from the fridge and allow 30 minutes for it to come back to room temperature.
Serve on crostini or crackers.
The salmon can be kept in the refrigerator for three days. Spoon it into a glass jar, melt about 50g of butter and pour over before sealing with the lid.
This spread or dip is packed with protein as edamame beans are green soy beans. Enjoy it on toast, crackers, as a dip or stirred into roasted veg.
250ml edamame beans, thawed
30ml tahini paste
30ml lemon juice
30ml olive oil
1,2ml salt
2 cloves of garlic, minced
30-60ml water
Add all the ingredients to a food processor and blend for one minute.
Add the water a little at a time and keep blending until the hummus is smooth and creamy.
Taste the hummus and adjust the seasoning – often it needs a pinch of salt and some lemon juice.
Serve on crostini or crackers as a canapé or simply spread on toast.
If you dont like the slightly bitter aftertaste of tahini paste in hummus, this is the recipe for you. Made from macadamia nut-butter (any nut-butter is good) it produces a buttery, soft hummus with a delicious umami taste.
1 x 400g can chickpeas
60ml nut butter (I use the Babylonstoren Macadamia nut butter but you may use any variation that appeals to you)
2 cloves of garlic, chopped
30ml lemon juice
2,5ml salt
Drain the chickpeas and place in a liquidiser/cup of a stick blender.
Add the nut butter, garlic, lemon juice and salt.
Blitz together until smooth.
Serve as a dip with crispy vegetable sticks or simply slosh it onto a cracker or fresh slice of bread.
PS: I sprinkled sunflower and chia seeds on the hummus to add another layer of taste.
1 can/bottle water-packed artichoke hearts, drained
2 cloves garlic, crushed
45ml mayonnaise
250ml grated mature cheddar cheese
30ml lemon juice
Preheat your oven to 200℃.
Add all the ingredients to a food processor and process to mix, but be sure to keep some texture of the artichoke.
Season with salt and black pepper.
Spoon the mixture into a small ovenproof dish and bake in the oven for 15 minutes.
Serve with vegetable sticks, freshly baked bread or crackers.
This is the creamiest hummus you will ever taste and I love it for its versatility!! Keep it in the refrigerator and use as a spread on crackers on sandwiches, as a dip with veg or thin it down and use it as a salad dressing.
1 x 400g can butter beans
30ml tahini
2 cloves garlic, minced
the juice of one lemon (30ml)
30ml olive oil
5ml salt
Add all the ingredients to a liquidiser and blitz together until completely smooth.
Store in the refrigerator.
Pistachio nut butter is relatively low in calories and fat but high in protein. Spread it on toast, stir it into oatmeal porridge or mix it into a cookie batter. You will need a powerful food processor to process the nuts.
Choose the amount of nuts – I used 500ml
Blanch the pistachios for two minutes, drain and spread them onto a tea towel.
Rub the between the cloth to remove the skins. The more skin you remove, the greener the pistachio butter!
Now roast the nuts at 170℃ for 7 minutes.
Add the pistachio to a food processor and blitz until creamy.
Scoop the nut butter into a glass jar and store in the fridge.
My Whisk and I 