Tag Archives: Lemon Zest

Minted Pea and Feta Dip

Pea & Feta Dip

I make a lot of dips at Chez Foti. The kids love them, usually, and they strike me as one of the best and easiest ways to pump lots of raw veggies into little tums. They’ll happily munch away on pepper, carrot and cucumber sticks with a tasty dip but rarely touch them otherwise. Especially not in a form of salad. Oh no, not a salad. It’s funny now kids just don’t ‘do’ salad eh? I wonder at what age they’ll happily tuck into a plate of dressed leaves, 10?, 18?. Please do let me know what tricks you deploy, or at what age they’ll get salad?. I fear we’re a long way off from reaching that milestone.

So dips and sticks it is for a while. But dips are good anyway, and can be made from pretty wholesome ingredients. And they’re so conveniently quick, a couple of minutes of assembly followed by a further couple of whizzing and dolloping and hey presto a homemade dip in probably less time than you’ve take to select a supermarket ready-made one. Here’s a couple of my previously dippy posts: A Couple of Fishy Dippy Dip Dips and A Trio of Dips for Babies, Toddlers & Big People.

And this is a goodie of a dip, and could even be made from store cupboard ingreds. Simply peas (fresh or frozen) whizzed up with feta, lemon zest & juice, fresh mint and a little olive oil and black pepper. Very very tasty. And met with 50% approval from the kids. Jacques wolfed it down, and Francesca reluctantly tried after several minutes of complaining that she didn’t like ‘green sauce’ (meaning pesto which she has a weird and inexplicable fear of!) and ate some. Not too bad a result. And I’ll be happily polishing off the rest for my own dinner of dips and sticks later. Though possibly with wine.

Pea and Feta Dip

Dips also give me an excuse to bring out my new and very gorgeous Oogaa divider bowls. Thanks so much to my friend Sam for sending them over, and indeed for designing such wonderful products in the first place!. Pretty fab I think you’ll agree. And my kids LOVE them, such fun and vibrant colours and designs.

fsf-summerJust a couple of challenges to enter. Firstly my very own co-hosted Four Seasons Food challenge, this month hosted by Anneli over at (award winning!) Delicieux with the theme of Outdoor Nibbles and Picnics. Would you believe this’ll be entry numero 48?. Cooking-with-HerbsNot bad for our first month! And secondly to the lovely Karen of Lavender and Lovage’s Herbs on Saturday challenge. And finally for my first ever time to Anyonita Nibbles’ Tasty Tuesdays

Minted Pea & Feta Dip

Minted Pea & Feta Dip

Great for: Finger Foods, Toddlers & Pre-schoolers, Bigger Kids, Grown Ups, Picnics, Lunches, Nibbles, Snacks

200g fresh or frozen peas

75g feta, crumbled

½ lemon, zest & juice

1 dessertspoon finely chopped fresh mint

black pepper, to taste

1. Steam or boil the peas for a couple of minutes. Drain and cool in cold water.

2. Place the cooled peas together with all the other ingredients in a bowl and whiz with a stick blender OR in a food processor.

Easy as that!. Hardly a recipe today I’m afraid, but busy, busy times.

You may also like:

Homemade Fish Fingers

Homemade Fish Fingers

Smoked Salmon Fishcakes

Smoked Salmon Fishcakes

Advertisements

Rhubarb Crumble Muffins

Jacques Rhubarb Muffins

We’ve just had a couple of days of bank jolidays here in France and it rained. It’s pretty much expected and part of the course of bank holidays in the UK, with the amazing exception of this last weekend obviously, but not so normal here!. So rain meant a spot of indoor baking with the littlies which we haven’t managed for quite a while now with all the flitting around I’ve been doing lately. And with a couple of prosperous rhubarb plants in the garden and the Swallow Recipes for Life challenge to mind we made some tasty and fairly wholesome Rhubarb Crumble Muffins together.

Francesca & Jacques Rhubarb Muffins

Tucking into their muffins, in a short break from the bank holiday rain!

I’m actually staying at my friend Debbie’s house this week with the littlies, on the premise of doggie and horsey sitting. To be honest it’s been a welcome wee joliday for us all, wonderful to spend some quality and relaxed time with the kids after my recent three trips to the UK without them. And they’ve been the most chilled I’ve known them in recent times. Not that anyone would exactly call either of my kids ‘chilled’, but they have indeed been a good deal calmer than normal!. And for me, I’ve enjoyed getting my blogging and cooking mojo back, hence a spree of planned blogs I have for you in store.

P1070791

The Lovely Dexter

These surprisingly healthy muffins are very low in sugar (and dark soft brown sugar at that) and fat (sunflower oil, apart from a little butter in the crumble topping). To increase the health stakes you could always omit the crumble topping and switch the plain flour for wholemeal (which I was intending to do but had run out!). Or you could un-health and sweeten with a little additional sugar if you wish!.

Rhubarb Crumble Muffins

swallow-recipes-for-lifeJust incase you missed my earlier posts the Somerset based charity SWALLOW, through the lovely Vanesther of Bangers and Mash Chat, are running a six month Recipes for Life challenge.  Each month three ingredients are picked and bloggers are challenged to come up with easy, tasty and wholesome dishes using them. And for May the ingredients happen to be Rhubarb, Lemon and Spice. How lovely!

Simple and in SeasonSeeing as Rhubarb’s well and truly in season I’m entering my blog to this month’s Simple and in Season, hosted by Ren Behan herself. Just in case you hadn’t seen, this month there’s a chance of winning the gorgeous and new Yeo Valley Great British Farmhouse Cookbook! So go enter….

breakfast-club-logoAnd finally as they happen to make a pretty tasty, and healthy, breakfast munch (we’ve eaten them for breakie a couple of times now!) to Fuss Free Flavour’s Breakfast Club event. Hosted this month by Katie of Feeding Boys and a Firefighter  and the theme so happening to be Bakes.

Rhubarb Crumble Muffins

Rhubarb Crumble Muffins

Great for Baking with Kids, Rhubarb Lovers and/or Growers, Toddlers, Kids, Growns Ups, Picnics, Breakfasts, Elevensies, Packed Lunches, Afternoon Tea, After-school Munchies

Makes 12

For the Crumble Topping:

60g of Plain Flour

60g of Butter

50g of Dark Soft Brown Sugar

40g of Oats

a heaped teaspoon of Cinnamon

For the Muffin Mix:

250g of Plain Flour

a heaped teaspoon of Baking Powder

a heaped teaspoon of Bicarbonate of Soda

½ a teaspoon of Cinnamon

½ a teaspoon of Ground Ginger

a large free range Egg

150ml of natural Yogurt

3 tablespoons of Sunflower Oil

zest of a Lemon

250g of Rhubarb, washed

175g of Dark Soft Brown Sugar

Special Equipment: A 12 hole muffin tin, muffin cases

Pre-heat your oven to 200°C. Line a muffin tin with 12 muffin cases.

Start with making the crumble topping. Place all the crumble ingredients together and rub the butter into the flour, cinnamon, oats and sugar. Set aside.

Sift all the dry muffin ingredients together into a large bowl, namely the flour, baking powder, bicarb, cinnamon and ginger. Set aside. In another bowl, lightly whisk the egg then stir in the yogurt, oil and lemon zest.

Slice each strip of rhubarb lengthways into 2 or 3 strips depending on width. Then dice across. Place the diced rhubarb in a bowl with the sugar and stir. Set aside.

Combine the egg and yogurt mix with the sugared rhubarb and pour into the flour mix and combine well.

Spoon about a tablespoon of the muffin mix into each muffin case. Then spoon a layer of the crumble mix on the top and lightly press down.

Bake in the pre-heated oven for 20 to 25 minutes until well risen, golden and a cake skewer comes out clean.

Rhubarb Crumble Muffins

Rhubarb Crumble Muffins

You might also like:

Super-Fruity Banana Mini-Muffins

Super-Fruity Banana Mini-Muffins

Leftover Cheese & Onion Bread

Leftover Cheese & Onion Bread


A Couple of Fishy Dippy Dip Dips

Smoked Salmon & Red Pepper Dip

To be truthful things have been a little on the busy side at Chez Foti lately. Make that insanely hectic. Way too much flitting to and from the UK for a multitude of reasons, four times in the last few weeks!. Which is all very tiring, both emotionally and physically, and has sadly meant less time to potter in the kitchen putting together new recipes and ideas. Not that we haven’t eaten well, very well indeed. But there’s been a greater reliance on those firm family favourites and the pulling together of goodies from the freezer. I’ve also been on somewhat of a mission to cook and eat my way through five enormously fruitful PSB plants, and probably been a little too reliant on my PSB Pasta and Tart recipes for quickie mid-week suppers. Plus there’s been PSB pizzas, PSB pesto pastas, PSB stir fries and PSB crostini and bruschettas a plenty!

Between the flitting and Mission PSB I’ve managed a few catch ups with friends, involving various nibbles and numerous drinkies. Nibbles at this time of year, as the weather’s happily warming up, usually means a plate of assorted Crostini (including one with the the aforementioned PSB, cooked with anchovies, garlic and chili) and a dip or two with various dipping accompaniments.

P1070766

Both these dips are made in minutes, which is always a bonus in my book. Both are very tasty indeed but I wouldn’t necessarily serve them together, possibly being a little bit too similar. And both have funnily enough been stolen from other people!. The first is a Smoked Salmon & Roasted Pepper Dip, which also makes for a wonderful sandwich filling, pate or crostini topping. It’s a recipe I ‘stole’ from a friend of mine, Anita, who nearly always turns up at social occasions with a pot of this pink loveliness. It’s a heavenly blitzed-up mix of creme cheese, smoked salmon, roasted red peppers (I use the jarred ones), a little red onion, horseradish, lemon zest and juice, and plenty of black pepper.

My second recipe is for a Tuna & Caper Dip, which I stole in idea from my big brother Julian. Again it’s wonderful in sandwiches or on crostini too.. And no blitzing required, just a stirring of creme cheese, tuna, capers, parsley, lemon zest and juice and black pepper. So so simple, and perfect for impromptu drinks parties.

And they’re not just for the grown up folk. My kids love these ‘fishy dippy dip dips’, and dips are a fine (and manipulative) way to get your kids eating more raw veggies and lots of them. Namely carrot, pepper, celery and cucumber strips. So along with my faithful hummus I make dips pretty frequently at Chez Foti. For more baby and toddler-friendly dippy ideas please do bob over to a blog I wrote last year: A Trip of Dips for Babies & Toddlers.

Since there’s parsley involved I shall be entering my blog to Lavender & Lovage’s Herbs on Saturday challenge, this month hosted by Anneli over at Delicieux.
herbsonsaturday

Smoked Salmon & Roasted Red Pepper Dip

Smoked Salmon & Roasted Red Pepper Dip

Smoked Salmon & Roasted Red Pepper Dip

Great for Parties, Drinks and Nibbles, Starters, Picnics, Kids, Finger Foods, Grown Ups, Sandwiches, Crostini Toppings

150g of Creme Cheese, full fat, light, or extra light depending on how virtuous you’re feeling!

100g of Smoked Salmon trimmings

80g of Roasted Red Peppers – about 2 or 3  (you can make your own but I use the jarred shop bought ones for speed), drained of all oil

zest of ½ a Lemon plus a couple of generous squeezes of juice, to taste

¼ of a small red onion, diced

a heaped teaspoon of Creamed Horseradish

a large pinch of freshly ground Black Pepper

Place all the ingredients in a food processor and blitz until you have a smooth and creamy texture. Or alternatively blitz with a hand held stick blender. Season with more black pepper and lemon juice to suit. Eat and devour.

Tuna & Caper Dip

Tuna & Caper Dip

Tuna & Caper Dip

Great for Parties, Drinks and Nibbles, Starters, Picnics, Kids, Finger Foods, Grown Ups, Sandwiches, Crostini Toppings

a 185g tin of Tuna, drained

150g of Cream Cheese, full fat, light, or extra light

a tablespoon of Capers, drained and rinsed

the zest of a Lemon plus a squeeze or two of juice to taste

a heaped tablespoon of chopped Parsley

a large pinch of coarsely ground Black Pepper

Combine all the ingredients in a bowl. Taste and season with more black pepper and/or lemon  juice. Eat. So so easy.

You might also like: 

A Couple of Winter Crostini: Lovely Cannellini Beans & Homemade Tapenade

A Couple of Winter Crostini: Lovely Cannellini Beans & Homemade Tapenade

Courgette, Feta & Basil Bruschetta

Courgette, Feta & Basil Bruschetta


%d bloggers like this: