We have hot, dry summers here in South Australia, so these two recipes make a lovely lunch time meal, without heating up the kitchen. The feta dip is a recipe shared with me by Michelle, who runs a wonderful little wine bar in Adelaide with her husband Travis. It’s called Cork Wine Cafe, and if you are ever in this neck of the woods, you should check it out (https://www.facebook.com/corkwinecafe) My muse (hubby Craig) and I spend a lot of summer evenings there, sitting outside, watching the world go by. Enjoy!
Small bread rolls
Method: I get the freshest, squashiest rolls around and cut them in half. Then I dice the tomatoes into small pieces, and toss them in a bowl with crushed garlic (depending on your taste), a good glug of olive oil and lots of salt. I like to cut the basil through the tomatoes, but you could use any other herb you like. If I am making this for myself, I would probably use 1-2 big tomatoes, one clove of garlic and about six basil leaves. It’s like making a salad for the inside of the rolls. Mix it well, then pile it into the bread. Delicious, and utterly easy.
FETA AND PEA DIP
250g packet of feta cheese
2 cups of cooked peas (I use frozen peas, then just boil them)
Mint leaves (use depending on how much you like mint)
Juice of a lemon
Lemon rind (a few strands)
2 cloves crushed garlic
Method: Put it all in the food processor and blend! Store in the fridge and use as a dip on crackers, or I have even used it stirred through warm pasta. You can experiment with the quantities of peas and lemon juice that you use, as it is really based upon taste. Some feta cheese is more creamy than others too, so if it is a bit crumbly, then I might add some olive oil, or even some sour cream, to get it to a smoother consistency.
Wow you have a strong stomach my dear! I have a bit of an English stomach I’m afraid. Raw garlic will utterly destroy my digestive system for hours on end. But I do agree that there’s no match for a fresh from the garden tomato sandwich. Up in the states, we make them with mayo 🙂 and salt and pepper. Undoubtedly a little bland for your tastes, but it depends on the tomato. I myself am overly fond of Striped Romas. http://cdn.territorialseed.com/images/products/tm913.jpg which have a lovely orangy color to them. they taste divine. Any sort of softly crusty bread will do. I’ll eat them for breakfast, I’ll eat them for lunch and I’ll even eat them for dinner! Of course, a good Caprese salad is also terrific, if you’ve got the basil. But us tender folks have to be careful with the garlic. (My husband the Spanaird, does not. He eats it raw by the bushel!) O.o
I find your tastes divine! I have a bit of a garlic/onion/cheese addiction–thank goodness my husband doesn’t mind…kisses me constantly. 🙂 Looking forward to trying this feta dip, thanks for sharing!
Thank you Chantel. I have the same addiction as you. Yum! I hope you enjoy making the dip.
Lovely recipes, unfortunately we don’t have to gorgeous weather to go with them. I love anything garlic, so I’ll wait for our warmest day and must try. Feta is so lovely too, I think I have those ingredients in, I’ll just go and check. Thank you
Thanks for stopping by Diane. I hope it warms up for you soon, and that you enjoy the dip.
Pingback: Mr and Mrs Food | 12 Simple, Tasty Ideas for Busy Summers