Serve this in place of sour cream on any savoury dish that requires a zhoosh. It is also delicious as a topping on baked potatoes, or in the place of mayonnaise on a sandwich. We love it on White Chicken Chilli or Chicken and Sausage Jambalaya or Salt Baked Potatoes with Truffle Butter.
Let your imagination go wild and add it to anything that needs sour cream. Alternatively serve it with all the suggestions as a dip or spread with amazing Dark Rye Sourdough, Seeded Sourdough Bagels using a Levain, or even good ole Black Russian Bagels.
Try it with some of our favourite soups;
It is supremely delish. Just saying!
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Need
-
The Feta
- 250 Grams feta cheese cubed
- Zest 1 lemon, finely grated
- 40 Grams fresh lemon juice
- 100 Grams pot set yoghurt or Greek yoghurt Recipe
- 20 Grams Extra Virgin Olive Oil (EVOO) plus more to serve BUY
-
SERVE:
- 2-3 red onion quartered and roasted
- 1 Handful mixed olives, pitted
- 3-4 Confit Garlic cloves, crushed Recipe
- fresh thyme leaves only BUY
- a few dried red chilli flakes
Do
- 1
Place all ingredients except yoghurt and oil into the Thermomix bowl and blend 20 sec/ speed 5.
- 2
Add yoghurt and oil and blend 10 sec/speed 4. Insert butterfly. Whip 20 sec/butterfly/speed 3. Chill before using. It will keep in an airtight container in the fridge for up to 1 week.
- 3
To serve as is, prep all suggested ingredients. Spread the feta around a flat plate as you would a hummus. Drizzle with a good EVOO and top with all the other ingredients. If you don't have confit garlic handy, roast garlic in its skin with the onion. Then squeeze out onto the top of the feta. We advise against using raw garlic...for your sake as well as for the sake of those who live with you!
