I had four days off over the weekend! Hooray! This of course meant I was able to indulge in a lot of cooking. Saturday night we had Ben’s mum over for dinner and so I constructed the first Lasagne al Forno I’d made in about five years (needed more beschamel!), as well as my classic bruschetta and some ricotta kisses.
I also made whipped feta, but that was just for me and my favourite meal: brunch.
On the weekends I am all about brunch. Nothing brings me more joy than getting up on a Saturday morning, popping on the radio, and prepping myself something delicious and maybe a little bit indulgent to set my weekend off to the right start.
Over on my Instagram, you’ll see a fair few examples of brunches past featuring smoked salmon, smashed avocado, and poached eggs, but this week I was all about the whipped feta.
Whipped feta is amazing and can be coupled with anything to make an exciting, enticing bruschetta or crostini, such as a fresh tomato and basil salsa or marinated cucumbers. It takes only a minute to uh, whip up, but will keep in the fridge for a while in an airtight container where it won’t lose any of its light, airy, intensely flavoured nature.
What will I need?
200g greek feta, diced
300g cream cheese
1 1/2 tbsp lemon juice
2 tbsp extra virgin olive oil
- Blitz all ingredients in a food processor until smooth and creamy.
- Spread on toast and serve with your favourite bruschetta topping, seasoned tomatoes or marinated cucumbers.