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Red Pepper Pesto
4
servings30
minutes40
minutesIngredients
4 large red peppers
1/2 cup olive oil, plus extra for roasting the peppers
1/3 cup pine nuts
1/2 cup fresh basil leaves
1 clove garlic
1 tablespoon lemon juice
1/4 cup grated parmesan cheese
1/2 teaspoon salt
Directions
- Preheat your oven to 200°C (400°F).
- Slice the red bell peppers in half or cut off the sides, remove the seeds and pith, and place them skin-side up on a baking sheet.
- Drizzle lightly with a touch of olive oil and add a sprinkle of salt. Roast for 20 to 25 minutes until the skins are charred and blistered.
- Place the pine nuts in a dry skillet over medium-low heat. Toast them for 3 to 5 minutes, shaking the pan often until golden and fragrant. Watch closely so they do not burn.
- In a food processor, combine the toasted pine nuts, fresh basil, peeled garlic, lemon juice, sea salt, and black pepper. Pulse a few times to break down the herbs and nuts.
- Add the cooked red bell peppers and the Parmesan cheese to the food processor.
- With the processor running, slowly pour in the olive oil until a smooth or slightly rustic paste forms.
- Taste the pesto and add extra salt, black pepper, or a squeeze of lemon juice if needed. Serve immediately tossed with pasta, spread on crusty bread, or stored in a sealed jar in the refrigerator for up to one week.
Cream Cheese Ball
4
servings30
minutes40
minutesIngredients
16 ounces cream cheese (two 8-oz blocks), softened to room temperature
2 cups grated aged cheddar cheese
2 green onions (scallions), finely chopped
1 teaspoon Worcestershire sauce
1 teaspoon dried parsley
½ teaspoon garlic powder
Dash of freshly ground black pepper
⅔ cup pecans, finely chopped (for the outer coating)
Directions
- Place the softened cream cheese in a medium bowl and beat or stir with a spatula until smooth.
- Stir in the grated sharp cheddar, green onions, Worcestershire sauce, parsley, garlic powder, and black pepper until completely combined.
- Shape the mixture using a rubber spatula into a tight, round ball.
- Spread the finely chopped pecans out on a clean plate. Roll and gently press the cheese ball into the nuts until the surface is completely covered.
- Wrap the cheese ball tightly in plastic wrap and refrigerate for at least 1 hour to firm up.
- Take it out of the fridge about 15 to 20 minutes before serving so it softens slightly. Serve with crackers, pretzels, or sliced vegetables.
Whipped Feta
4
servings30
minutes40
minutesIngredients
1 cup feta cheese (the softer the better - try goats' feta for extra creaminess)
1/2 cup full fat Greek yoghurt
2 tablespoons lemon juice
1 clove garlic
2 tablespoons olive oil
Directions
- Add all the ingredients to a blender, and blend until combined.
- Use a spatula to scrape the sides and blend again.
- Add extra olive oil if necessary - it should be light and fluffy.
- Serve immediately or store in the fridge.
Notes
- No need to add salt to this recipe, as the feta already contains plenty.
Shrimp Cocktail Sauce
4
servings30
minutes40
minutesIngredients
1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon lemon juice
Pinch of salt (to taste)
1 teaspoon Worcestershire sauce (optional)
Directions
- Mix all the ingredients in a medium bowl until combined.
- Taste and add more salt if necessary.
- Store in the refrigerator and serve cold.
