Cheese Truffles (aka Cheeseballs)

Tags

blue cheese, cheddar, cheese, cheese truffles, cheeseballs, feta, finger food

The blue cheese ones

So, I’ve really got to stop doing this. Showing up now and then with a recipe I’ve nicked from my Greek blog… But I couldn’t not share this one with you guys. I’m actually really proud of these cheese truffles (the fancy name for cheeseballs). Cheeseballs aren’t an achievement in themselves; they’re ridiculously easy to make. It’s the flavour combinations I’m going to brag about. I did a lot of research and found a lot of recipes, however none made me think “THAT one”. So I decided to sit my derriere down and make one up (or three). And these are what I came up with:

Feta and Honey with Date and Walnut Coating
Cheddar, Gouda and Apple with Caramelised Almond and Sultana Coating
Blue Cheese with Sesame Coating and Strawberry Jam on a Cracker
(mouthfuls, literally and otherwise!)

The cheddar ones (at the front) and the feta ones (at the back)

The reason I was searching high and low for a good cheeseball in the first place, was the fact that I had chosen this as my finger food contribution to a recent street party. I’m part of a group of food bloggers here in Athens called Food4Good. We organize or participate in events where people can come along and sample (well, gorge on usually) our creations, paying a small amount of money which all goes to various charities. In this case, we participated in a street party which also included music, kids’ arts & crafts, kids’ yoga and all sorts of cool attractions. It was smack bang in the middle of an upscale shopping area, on the Sunday before Easter. The shops were open and the weather was lovely, so you can imagine how busy it got! We had all sorts of goodies, both savoury and sweet. Feast your eyes on this lot.

Mini meat pies with bulgur wheat dough, by Elena is Cooking

Smoked Salmon Potato Nests with Yogurt and Dill Filling by Sabor by Conna

Mini Tarts with Feta, Egg Bacon and Roasted Red Pepper Fillings by Wonderfoodland

Mini lenten apple pies by Funky Cook

Mini vanilla and chocolate cupcakes by Sugar Buzz

Mini pavlovas by Gourmelita

Before I move on to the recipes, I would like to once again thank Artemis Tsipi of Wonderfoodland, a fab food photographer and friend, who took all these beautiful shots and gave me permission to use them here. Check out her blog here (also in English, look for the links) and her lovely work.

And now, here goes:

Ingredients

Cheese Truffles (aka Cheeseballs)

Feta and Honey with Date and Walnut Coating

325 gr. feta cheese (choose a sturdy one, not a very soft one)
175 gr. cream cheese
2 Tbs + 1 ½ tsp honey
100 gr. walnuts, finely chopped
110 gr. dates, finely chopped
salty pretzel sticks (one for each cheese truffle)

Cheddar, Gouda and Apple with Caramelised Almond and Sultana Coating

200 gr. blanched almonds (for the coating)
1 Tbs + 2 tsp honey (for the coating)
1/2 tsp salt (for the coating)
1 tsp cinnamon (for the coating)
1/2 tsp (scant) freshly grated nutmeg (for the coating)
1/8 tsp freshly ground pepper (for the coating)
100 gr. sultanas, finely chopped (for the coating)
350 gr. mature cheddar, thickly grated (on a grater with large holes)
90 gr. gouda, thickly grated
150 gr. cream cheese
2 pinches (between 1/8 – 1/4 tsp) salt
1-2 green apples, chopped into small cubes

Blue Cheese with Sesame Coating and Strawberry Jam on a Cracker

350 gr. blue cheese
100 gr. butter, softened
30 ml brandy
1 tsp freshly ground pepper
1/4 tsp plus a pinch of salt (depends on saltiness of blue cheese)
toasted sesame seeds for coating
1/4 – 1/2 jar (100 to 180 gr.) strawberry jam
small salty crackers (one for each truffle)

Instructions

For the Feta and Honey Truffles

Mix/knead the cheeses and honey in a bowl with your hands. Take small amounts and shape into small balls. This mixture is soft and gooey so you might want to thump me at some point. Stay calm, wash your hands often (it helps) and persevere. It’s worth it. Put them on a plate and refrigerate for a while so they start firming up. Mix the chopped walnuts and dates in a bowl. One by one, place the cheeseballs into the mixture and roll them around till they are well coated. Pop onto a plate and refrigerate again for at least 4 hours. To serve, stick a pretzel in each so they look like lollipops.

For the Cheddar, Gouda and Apple Truffles

First make the caramelized almonds for the coating. Spread the almonds on a baking tray lined with greased parchment paper. Toast in preheated oven at 190C (fan) or 200C (conventional) for 7 minutes. Meanwhile, mix the rest of the coating ingredients except the sultanas, in a bowl. When the 7 minutes are up, add the almonds to the bowl, mix to cover well, return them to the baking tray (spaced apart slightly), and finish toasting for another 6 minutes. Timings may differ from oven to oven, but be careful as you can’t really tell if they are burning now they are coated in honey. Let cool and chop finely. Mix with chopped sultanas and set aside.
In a large bowl place the cheeses and salt, and mix well with your hands. Take a small quantity in your palm, shape into a ball and press a cube of apple into the centre. Close it up and continue with the rest of the cheese. Roll the balls into the coating mixture, pressing well so it sticks. This will be trickier than the feta ones, as the cheese won’t be so soft. Place the balls in the fridge.

For the Blue Cheese Truffles

Crumble the blue cheese into a large bowl, add the butter, brandy, salt and pepper, and mix with your hands. Try the mixture and add salt if necessary. Shape into very small balls (this one is strong) and roll in the toasted sesame seeds till coated. Place in the fridge till firm. To serve, smear a bit of jam on each cracker and pop a truffle on top. These should be eaten in one mouthful so you get all the different flavours at once!

Note: All the truffles need time in the fridge to firm up. However, they are best served at room temperature, so remember to take them out about 30 minutes to an hour before you start munching. Best thing about these guys? They actually taste better if they are made the day before. Perfect party food if you ask me.

Unfortunately not all the goodies pictured above are available, but here are two of them. Wish I had a couple of each right now…
Smoked Salmon Potato Nests with Yogurt and Dill Filling by Sabor by Conna
Mini Tarts with Feta, Egg Bacon and Roasted Red Pepper Fillings by Wonderfoodland
The coating for the cheddar truffles was inspired by these incredible almond snacks on Wonderfoodland.

Slow Cooker Roast Beetroot and a Simple Lentil Salad

Tags

beetroot, crockpot, feta, lentils, salad, slow cooker, vegetables, vegetarian

The main recipe in this post hardly even merits the name “recipe”. It’s so easy and so simple. Roast beetroot in the slow cooker. I’m sure it’s been done before, but I haven’t researched it. So I can safely say it’s my idea! For as long as I can remember (or as long as it’s been on the blog) my most popular post is the Slow Cooker Jacket (Baked) Potato. I was pondering on this a few days ago, when the thought struck me. If you can just plop potatoes in there and bake to perfection, why can’t you do the same with beetroot? Many recipes call for roast beetroot, and the method they suggest is wrapping in foil and cooking in the oven for about an hour. Sound familiar? So instead of heating up the house and wasting loads of electricity, maybe it would be possible to use the mighty Crockpot for this. That was my reasoning. And I was right. As always.

I used the method without tinfoil, as using all that foil is wasteful and totally unnecessary. Just a bit of olive oil, some salt and that’s it. After six and a half hours on low, mine were cooked to perfection. They might have been ready earlier but that’s when I checked. The skins just slipped off with a tiny bit of help from the side of a knife. Gorgeous. If you can get your hands on some organic beets then you can probably eat the skin as well. I tasted a bit and it was not bad at all.

Can I just say here that I have absolutely nothing against the vacuum packed cooked beetroot from the supermarket. I have been buying this for ages (well, for the few years since I discovered I actually like beetroot). However, here in Greece you can easily find huge bunches of fresh beetroot, greens and all. This is even cheaper than the packaged version (which is not expensive) and the greens are really tasty in my Beet Green and Red Pepper Frittata. Now that cooking the actual beetroot has become so easy, I might be opting for the fresh more frequently. And if I can’t be bothered with using up the greens, the horses at my riding club will be very very appreciative!

Finally, because I really can’t post this without feeling I’ve cheated you out of a proper recipe, I’m including a salad I made with my cooked beetroot. Beetroot, lentil and feta salad! I’m thinking this might even be good with some canned tuna in it…

Slow Cooker Roast Beetroot

Ingredients

Fresh beetroot, as many as you like or as many as will fit in your slow cooker (you can stack them)
A little bit of olive oil
A little bit of coarse salt

Instructions

1. Cut the greens from your beetroot, leaving a bit of the stalks intact (about 2cm or an inch). Leave the tails intact. This is so that the beetroot doesn’t “bleed” while cooking. Wash them well, rubbing any dirt off but being careful not to break the skin. Dry with kitchen paper.
2. Using your hands, rub each beetroot with a bit of oil, and a little salt (don’t use too much salt as it is absorbed quite well).
3. Put into the slow cooker insert, cover, and cook on low for 6-8 hours. Time largely depends on quantity and size of beetroot. They are ready when easily pierced by a knife.

Beetroot, Lentil and Feta Salad

Makes enough for one big main course salad, or two side salads.

Ingredients

1/2 cup brown lentils, rinsed
1 small onion, peeled
1 bay leaf
1/4 tsp salt
2 cooked beetroot, medium-sized, cubed
100g feta cheese, cubed (or more, to taste)
1 Tbs olive oil
1 Tbs balsamic vinegar
pinch of dried thyme
black pepper to taste
pinch of salt (optional – if your feta is not salty enough)

Instructions

1. Put lentils in a small saucepan with the (whole) onion and bay leaf. Bring to a boil, add salt and simmer for 15-20 minutes till soft but not mushy.
2. Drain and set aside to cool. Throw away the onion and bay leaf.
3. Add the beetroot and feta to a salad bowl. When the lentils have cooled add those too. Dress the salad with the oil, vinegar and thyme and season with pepper and salt if needed.

Note: This is a basic, quick and easy recipe. You can mix and match as you like, using any ingredient you fancy! Next time I will definitely try adding tuna, or maybe smoked trout.

So I’ve cooked them. What do I do with them?
Lazy, Luscious Spiced Beetroot Relish, by Not Quite Nigella
Beetroot, Leek and Walnut Salad, by Lisa’s Kitchen
Beetroot Raita – Lightly Seasoned Beetroot and Yogurt Salad, by eCurry
Beetroot Brownies, by Yours Truly
Beetroot and Feta Dip, by Yours Truly

Spanakopita Muffins

Tags

baking, feta, Greek, greens, muffins, spanakopita, spinach, vegetables, vegetarian

This is my 50th post so in order to commemorate the occasion, I thought I would create an index page with all the recipes. I didn’t do one from the beginning because it would look a bit sad with just a few lines under each category. 50 posts in over a year is not really that great, but it’s ok considering it’s just a hobby. Food blogging is very time consuming, it’s not like other types of blogging. You have to find the recipes (either by researching or waiting for inspiration), do the shopping, do the cooking and plan very well so you can take photos before eating everything (this is not easy as artificial light is not a food photographer’s friend – which pretty much rules out dinner time pics). Then you have to try and make the photos look decent (in my case), then write something to go with the recipe, and finally, research other similar recipes from blogs in order to “share the love”. This is not compulsory, but it was suggested to me by an experienced blogger and I agree that it’s a great idea. One thing (of the many) I love about this world is how non-competitive it is. Everyone is encouraging, friendly and helpful, without the “if I help you then you will steal my readers” type attitude. Fellow bloggers, thanks for being lovely people!

So, take a moment to glance at my recipe index. The recipes have been grouped according to blog category; if anyone has any suggestions as to how I can make my categories more user friendly, I am open to ideas. (Update: Oh, and a quick word of advice, don’t leave it till there are 50 posts. My hand aches…)

Of course I couldn’t post an article without something yummy attached, so here are the Spanakopita Muffins I mentioned in my previous post, served at The Mister’s surprise party. They are ridiculously easy to make, and offer with each mouthful a burst of spanakopita wonderfulness – minus the hassle of pastry. Don’t get me wrong, I adore pastry of all kinds. I could live on pastry alone (that’s probably why I’m now on a diet again…) but I don’t adore making it. It’s kind of intimidating… Anyway, moving on… This recipe is based on one by Eleni Psihouli, a well known Greek journalist turned cooking show hostess and food blogger. She made this as a cake, with double the ingredients.

Makes 12 muffins

Ingredients

180g spinach, washed and roughly chopped
125g all purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp freshly cracked black pepper
1/8 tsp nutmeg
2 eggs
100g Greek yogurt – I used 2% fat
1/2 cup olive oil
1 spring onion, chopped
1/2 cup chopped dill weed
200g feta cheese

Instructions

1. Preheat oven to 180C and place paper muffin cases in a 12 hole tin.
2. Heat a non stick frying pan on medium high, add the spinach and cook for a few minutes till just wilted (without oil).
3. In a large bowl, mix the flour, baking powder, salt, pepper and nutmeg. I find the best way to do this is to use a whisk.
4. In a medium bowl mix the eggs, yogurt and olive oil till incorporated. Add to dry ingredients and fold in.
5. Add the onion, dill and spinach, and crumble in the feta cheese (keeping the pieces fairly big so they don’t melt during cooking). Mix till just incorporated.
6. Scoop into muffin tin (best way is to use an ice cream scoop) and bake for about 15-20 minutes, or until a toothpick comes out clean (double check in case the toothpick went through a piece of feta!).

Notes:
– Instead of all spinach you can mix in other greens such as kale or chard too. Whatever you fancy! The original recipe had parsley in as well, I didn’t have any.
– These muffins come out quite oily! I wondered if it would have been best to use less oil, but in the end I think this helped them keep really well. Plus, proper spanakopita has tons of oil.
– Don’t expect them to rise much.
– The spanakopita muffins freeze fantastically well.

More mini spanakopita treats from other blogs
Spanakopita Strudels by Alexandra’s Kitchen
Broccoli Spanakopita by Steamy Kitchen
Spanakopita Triangles and Then Some by Smitten Kitchen (some gorgeous looking fillings there)
Easy Spanakopita Bites by Iowa Girl Eats (I can’t get over the ready-crumbled feta!)

Smoked Salmon, Raw Courgette (Zucchini) and Spearmint Cannelloni Bites

Tags

courgettes, feta, Greek yogurt, herbs, lemon, nuts, pasta, salad, smoked salmon, spearmint, zucchini

Last Saturday it was The Mister’s birthday, so I decided to throw him a surprise party. I had been thinking of doing this for a while now, but I just couldn’t believe I could pull it off. But I did! Boy was it hard work, and nerve wracking and complicated. But so worth it. He was truly gobsmacked!

As you can imagine, I went a bit overboard with the food. I started preparations on the Wednesday, with the first step being the menu, the shopping list and the schedule. Yes, like the one I mentioned in my post on preparing ahead. Thursday morning was supermarket time, and from then on I spent a significant amount of time in the kitchen, cooking up all sorts of goodies. I was expecting about 20 people, so a buffet style dinner was the best option. For a peek at the menu take a look at the bottom of the post. It might seem a strange assortment of dishes, but I wanted to include some of The Mister’s favourites as well as some slightly more adventurous recipes. One of which is the dish featured in this post, Smoked Salmon, Raw Courgette (Zucchini) and Spearmint Cannelloni Bites.

You are probably wondering what I did for a birthday cake. Well, you will be surprised or maybe even shocked to hear that I let go of that part and allowed The Mister to blow out candles on a store bought cake. Was it a terrible thing to do? Well, time-wise it would have been a struggle to make it myself (it might have even ruined the surprise as he decided to come home early on the day of the party – yeah, I have a couple more gray hairs thanks to that – and he would have more than likely found me icing it). Plus, Greek store bought birthday cakes are delicious (they are patisserie style, creamy affairs with whatever decoration you can imagine – in this case The Mister’s football team emblem). And sometimes, you just have to accept that you can’t do everything. So I’m glad and grateful to The Mister’s sister for taking care of it!

Moving on to our recipe. A couple of weeks ago I saw that this month’s “Swallow’s Recipes for Life” challenge on Bangers & Mash is a recipe using salmon, courgette (zucchini) and pasta. I knew I wanted to participate, as these are favourite ingredients of mine. I had recently made a gorgeous pasta salad with raw zucchini (recipe by Elena’s Cooking) and thought I could use that as a base. It’s so summery and fresh tasting. I did however, want to make it a bit different to your average pasta salad. The original idea was to make a filling and stuff large pasta shells with it; that didn’t work out though as this particular type of pasta seems to have vanished from supermarket shelves in Athens. The only other alternative I could think of was cannelloni tubes. I wanted something that could be eaten as finger food, so it had to be large enough to accommodate a bite size portion of filling. This was the result. It was impressive and pretty, but also a little faffy! So you will find two versions here, one for the bites as shown in the picture and one for a regular pasta salad.

Makes 30 – 40 bites

Ingredients

300g courgettes (zucchini) (approx. 3 medium sized)
salt for helping courgettes to release water
200g smoked salmon, cut into chunks
140g Greek yogurt
20g (about 2 tsp) mayonnaise
80g feta cheese, crumbled into small pieces
2 Tbs spearmint, finely chopped (measured after chopping)
3 Tbs olive oil (plus more for pasta)
1 lemon, zest of
1 Tbs lemon juice
1/4 tsp white pepper (or more to taste)
1 Tbs pine nuts (optional)
1 box (250g) cannelloni or 250g pasta (penne, fusilli or farfalle)

Instructions

1. Coarsely grate courgettes and place in a colander over a bowl. Sprinkle lightly with salt, shake/flip in the colander and sprinkle again. Set aside for at least 30 minutes so liquid is released.
2. If you are making the pasta salad, boil your pasta according to package instructions. Drain and return to the pan (off the heat) with a bit of olive oil so the shapes don’t stick together. Shake it all up once in a while. For the cannelloni bites boil the tubes till tender but be careful not to overcook. After about 10 minutes taste one to be sure. When ready drain them and return to the pan with olive oil.
3. Put salmon chunks in a big bowl.
4. In a smaller bowl mix yogurt, mayonnaise, feta, spearmint, olive oil, lemon zest and juice, pepper and pine nuts if using. Mix well with a fork, breaking up any feta lumps. Taste and adjust to your liking. Add to the salmon but don’t mix yet.
5. After about 15 minutes you will see that the courgettes have started to “sweat”. When the half hour is up, help them along by squeezing a bit with your hands being careful not to mush them. Add to the bowl with the salmon and yogurt mix.
6. For the pasta salad, add the pasta to the bowl and toss well but carefully. Let it cool completely and refrigerate till a couple of hours before serving.
7. If you are making the cannelloni bites, toss the courgette, salmon and yogurt mixture carefully. Place the bowl with the filling and the pan with the cannelloni near you. Bring out the serving dish and place that near you as well. Take a tube, cut it into three smaller tubes, and peel the first one open with your fingers. (Make sure they have cooled enough, but don’t let them get completely cold as they will stick.) Fill the little tube with a teaspoon or two of filling (place your fingers at the bottom to keep the filling in) and quickly stand it in the serving dish, open sides up and down. Be gentle and fairly quick so the filling doesn’t plop out of the bottom while being transferred. Keep going till your filling is finished. I garnished with tiny bits of dill weed, but they are just as pretty without. Refrigerate till a couple of hours before serving.

Notes:
– I used between 10 and 15 cannelloni tubes. Unfortunately it is necessary to boil more than you will use so that you can allow for some to split during boiling or filling. I kept the rest, filled with leftover meat sauce from the lasagna, put them on a layer of tomato passata in a baking tin and froze the whole thing. I am hoping that I can pop that in the oven with some béchamel on top and get a good result. I will let you know!
– If you can find the large pasta shells they might be easier and prettier to use.
– There are a lot of different tastes in this dish so you could definitely omit the pine nuts without compromising the result.
– For a more conventional flavour you could substitute the spearmint with dill weed. But the spearmint is so summery and fresh; I think it makes this dish special.

Our party buffet offered the following:
Lasagna (The Mister’s favourite. I promise I will share my recipe soon)
Gorgonzola Gnocchi Bake (will share recipe when I make it again)
Chickpea and Avocado Salad (based on this recipe by Kalyn’s Kitchen, but I used leafy greens and parsley instead of coriander. The chickpeas were cooked on Wednesday night using my slow cooker recipe)
Green Salad with Sundried Tomatoes and Walnuts (which my friend kindly made)
Tabbouleh (bulgur wheat salad made by my Mum)
Potato Puffs (recipe on The Kitchn)
Spanakopita Muffins (recipe coming soon)
Cheese and Rosemary Corn Muffins (recipe coming soon)
Corn and Capsicum Muffins (recipe by My Favourite Pastime)
Cheese Platter with Naxos Island Graviera, smoked Regato and mild Cheddar
Marinated Mini Mozzarellas (based on this recipe by The Kitchn)
German pork sausages, Greek pork sausages and beef sausages (thrown on the BBQ after the party got started – enjoyed as hot dogs by the kids)
Farmhouse Pickle to go with the corn muffins and cheese

Red Pepper, Feta and Oat Frittata Cake – A Power Breakfast!

Tags

baking, cake, eggs, feta, frittata, low fat, oats, red pepper, vegetables, vegetarian

The other day I was looking through an old stack of magazine cutouts and pages printed from the internet, all containing recipes of course. I have a few of these stacks, waiting to be “sorted out”. They’ve been waiting a while and, let’s be honest, they will continue to do so for a good long time. There are always more pressing matters to attend to, like watching Law & Order.

This recipe jumped out at me. It has 5 main ingredients and can be thrown together in minutes, literally. That coming from me is something, as I can never complete a recipe within the time mentioned. Written in Greek, the page had no reference to a site, meaning it was from my pre-blogging days when recipes were saved just to cook and eat, not to share online! A quick search remedied that and I found that it’s actually from one of the biggest food related sites in Greece called “Nistiko Arkoudi” which means Hungry Bear.

Its title on the site is Oat Cake, but that just confuses things in English (oatcakes being an entirely different thing), and it’s not really a cake as it doesn’t contain flour of any kind! What it is, is a frittata baked in a loaf pan. So it looks like a loaf cake. Anyway, all that is besides the point. This frittata/cake/loaf is very tasty, and very healthy. It is especially good eaten for breakfast or as a snack, as it has loads of protein (eggs and dairy) and good carbs that release energy slowly throughout the day (oats). With the addition of a veggie (red peppers) you couldn’t make it more balanced if you tried! It will keep you full for ages.

I added a bit of freshly cracked black pepper and a pinch of oregano to the mix, as I thought these flavours would suit it, leaving out the salt as I expected the feta to make it salty enough. Next time however I will add half a teaspoon to give it a boost. This of course largely depends on the type and brand of feta used. I might also experiment with other herbs as well, like rosemary for instance. Come to think of it, sumac might be interesting; I’ve heard it goes really well with eggs. One thing is for sure, I will definitely be making this frittata cake again, whatever the combo. Stored in the fridge it will last for at least 5 days, but it’s nicer served warm (I warmed it up on my toaster rack, worked a treat).

Red Pepper, Feta and Oat Frittata Cake

Ingredients

2 Tbs olive oil
1 red bell pepper, roughly chopped
4 eggs
1 cup feta cheese, crumbled
1 cup oats, rolled or quick cooking (I used quick cooking so they would blend better)
Freshly cracked black pepper to taste
A pinch of dried oregano

Instructions

1. Preheat oven to 180C (160C fan). Grease a loaf pan (mine was 23.6×10.3cm – approx. 9”x4”) and sprinkle with a bit of flour. Move the pan around so the flour coats the bottom and sides, then empty it of any excess by tapping the bottom. This is an important step as egg tends to stick to pans.
2. Heat the oil in a small frying pan on medium and add chopped pepper. Gently cook till softened. I added some water when some pieces started to blacken. You could probably soften the pepper in a bowl in the microwave with a tablespoon or two of water.
3. While your peppers are cooking, lightly beat the eggs in a large bowl.
4. Add the feta, oats, seasoning and herbs, and then the peppers (without the liquid from the pan – I used that in a salad). Mix till incorporated and pour into the prepared baking pan.
5. Bake for about 20 to 30 minutes till a toothpick comes out clean and the frittata cake is starting to turn golden on top.

More eggy goodness in other frittata recipes
Beet Greens and Red Pepper Frittata, by me!
Baby Peas and Cheese Frittata, by Family Fresh Cooking
Kale and Goat Cheese Fritatta Cups, by The Kitchn
The Secret to a Perfect Frittata and Chickpea & Rosemary Frittata, by Stonesoup

Beetroot and Feta Dip – The Prettiest Dip in the World

Tags

beet, beetroot, dip, feta, spread

Forgive me readers for I have sinned. It’s been 10 days since my last post… (och there’s no way that line’s not been used before…). Anyway, it has been a while but this week’s been crazy, as was last weekend. I hosted a Thanksgiving dinner yesterday (a day later but Thursday was a school night here!) and was cooking for about 3 days… Look out for my next post for details.

Within the madness however, I did manage a quick post on my Greek pages. Quick being the operative word! I’d been thinking about going to Food Blogger Connect (#FBC5) in London in July, and I was looking for a blogger buddy in order to benefit from the Early Bird offer of 2-4-1 (ending tomorrow). It suddenly occurred to me to buddy up with someone from here in Greece. So I asked the nice peeps over at Greek Food Blogs and they suggested I write a post which they would promote within the online community. It took but a couple of hours and hey presto, Sugar Flowers Creations left a comment and we’re now looking for cheap flights! Yay!

As I really needed to get that post up as quickly as possible, I chose to include one of my easiest and simplest recipes from the “to-blog” list. The idea for this dip came from two things. First was a gorgeous salad a friend brought to a summer BBQ. Pieces of juicy, sweet and earthy beetroot, teamed with chunks of rich and creamy feta cheese. A match made in heaven. A few weeks later I was drooling surfing the website of another friend, who owns a company that imports/exports food (Elli & Manos). And I landed on this page. I knew I would love the beet/feta spread. So when I found myself with some leftover cooked beetroot and half a tub of feta that was begging to be eaten up, I wondered what would happen if I chucked them in the blender. The result was pretty amazing, in taste and in appearance! In my Greek post I didn’t mention where I got my inspiration, which was my bad, so I’d like to make it right. Elli doesn’t even know I’m writing this, so please don’t think it’s a sponsored post or anything. I haven’t tried their dip but how can it not work? It’s got beetroot and feta in it! (they’re based in Greece and the UK but check with them about delivery to other countries)

Here’s my version (would you please look at that colour? Is it not the prettiest colour ever?)

Beetroot and Feta Dip

Makes 1 small batch

Ingredients

180g beetroot, cut into chunks (I used the pre-cooked vacuum packed version. Might be even nicer with roast beetroot. Scrub, cut each into 4 or 6 wedges, toss in a bit of oil and roast for about an hour-90 min or until you can stick a fork in it)
80g feta cheese, crumbled
1 tsp oil
1 tsp vinegar (I used red wine vinegar and it was quite strong tasting. You might want to start with ½ tsp and add as needed)
1/2 tsp dried oregano
Scant 1/4 tsp white pepper
1/8 tsp salt (watch the salt because feta has loads already!)

Instructions

Add all ingredients to a blender and pulse till smooth.
(My shortest “Directions” section ever!)

If you love beetroot (do you know it apparently cleans your blood?) check these out:
Beetroot borani recipe (borani chogondar) by Nami-Nami
Beet Chop/Beetroot Patty by Sunshine and Smile
Beet Hummus by Simply Recipes
Beet and Sweet Potato Stacks by The Kitchn