Recipe Corner – with Jessica Hylton
Happy New Year from award-winning food blogger Jessica Hylton.
What to whip up post-New Year’s Eve just got a whole lot simpler.
Enjoy!
WHIPPED FETA DIP WITH GARLIC PITA CHIPS
This whipped feta dip is so creamy, tasty and has a delicious hint of spice! Top it off with garlic pita chips and you’ve got a perfect party snack!
PREP TIME
8 mins
COOK TIME
8 mins
TOTAL TIME
16 mins
Serves: 2-3 as a snack
INGREDIENTS:
Pita Chips
o 2 pita breads
o 2 teaspoons garlic powder
o 1 teaspoon ground black pepper
o 1 teaspoon salt
Whipped Feta Dip
o 1/4 cup ricotta
o 1/2 brick cubed feta cheese (4 ounces)
o 1/2 teaspoon ground black pepper
o 1/4 teaspoon garlic powder
o 1/4 tsp Italian seasoning
o 1/4 teaspoon salt
o 1/2 teaspoon crushed red pepper flakes
o 1 teaspoon olive oil
o Olive oil for drizzling
Method:
Pita Chips
1 Preheat the oven to 400 degrees. Cut the pita bread into triangles by first halving the bread, then in quarters, then in eights. Spray a cookie sheet with non-stick spray and line it with pita chips. Spray chips with oil spray, then sprinkle with the combination of garlic, pepper and salt. Turn chips over and sprinkle with remaining seasoning.
2 Bake for 8 minutes. Make the feta dip while waiting on the chips. Remove and allow to cool.
Whipped Feta Dip
1 Blend all the ingredients together in a food processor for four minutes, scraping down the sides every two minutes with a spatula when off to incorporate all ingredients. Spoon into a bowl and drizzle olive oil on top. Eat with garlic pita chips or any other crackers or chips.
NOTES:
Dip can be stored in the fridge covered for up to a week (bearing in mind the expiry date of cheeses).
Pita chips can be stored in a Ziplock bag to be kept crisp, and re-toasted in an oven for 2 minutes at 400 degrees.
STRAWBERRY SALSA
PREP TIME
10 mins
TOTAL TIME
10 mins
This easy and addictive strawberry salsa comes together in less than ten minutes, and is about to become your new favourite salsa. It’s naturally vegan and gluten-free.
Serves: 3
INGREDIENTS:
o 1/2 cup strawberries, washed, de-stemmed and diced
o 1/2 a small onion, diced
o 1/2 tablespoons chopped mint/parsley/cilantro/herb of your choice
o Juice of 2 small limes
Method:
Mix the strawberries, onion and lime juice together. Let the salsa soak in lime juice. Allow to soak for about five minutes to ensure all the flavours are mixed and the strawberries slightly macerated.
Add the herbs and mix. If you can, chill until ready to serve and enjoy!
NOTES
You could add some chopped jalapeños to the mix, but I would recommend a teaspoon of sugar in that case. It would add a delicious kick!
BRUSCHETTA WITH BALSAMIC GLAZE
PREP TIME
10 mins
COOK TIME
5 mins
TOTAL TIME
15 mins
Loaded with fresh, juicy tomatoes, this classic bruschetta with balsamic glaze is the perfect bite-size appetiser for New Year’s celebrations. It’s naturally vegan and loaded with flavour.
Serves: 8-10 slices, depending on size of bread
INGREDIENTS:
Bruschetta
o 3 firm medium tomatoes
o 2 tablespoons olive oil
o 1 teaspoon fine sea salt
o 1 teaspoon ground black pepper
o 1 vegan focaccia loaf/french bread
o 1 clove of garlic, cut in half
Balsamic Glaze
o 1/2 cup balsamic vinegar
o 2 tablespoons sugar
o 1/2 teaspoon fine sea salt
o 1/2 teaspoon ground black pepper
o herbs, for garnish
Method:
Bruschetta
Dice tomatoes into small cubes, and place in a bowl with olive oil, salt and pepper. Toss to coat, and set aside.
Slice focaccia loaf into slices as a base for bruschetta.Toast the slices for about 3 minutes until toasted.
Brush the freshly hot slices with garlic.
Top with the tomato mixture, then balsamic glaze. Serve immediately.
Balsamic Glaze
In a pot over medium high heat, heat all the ingredients and stir. Watch carefully – the glaze should begin to thicken after 5 minutes and you want it thick enough to stick to the back of a spoon, but not to thicken into a glob. It becomes very thick very quickly so watch carefully.
Once glaze has thickened, remove from heat. Pour over the bruschetta.
Top with herbs.
The glaze can be stored in the refrigerator once it has cooled down for at least a month.
All photos and recipes were taken and created by Jessica Hylton, attorney-at-law, food photographer and award-winning food blogger at Jessica in the Kitchen.
See next week’s Thursday Life for more.
