In her new cookbook Easy Inexperienced Suppers, Susie Middleton presents a number of wholesome, one-dish vegetarian meals–most of which might be ready in an hour or much less.
Bursting with taste, this multitasking unfold is a summer time staple in my fridge. Begin with good-quality feta, and crumble it simply earlier than placing it into the meals processor. (Don’t purchase pre-crumbled feta, which is usually decrease high quality and saltier.) Some feta is denser than others, so hold pulsing and processing till you attain a spread-like consistency, and add just a little extra olive oil if it’s essential to.
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Whipped Lemon-Thyme Feta
Makes 1-1/three cups
- 1/four cup extra-virgin olive oil, plus extra if wanted
- 1 giant garlic clove, reduce into skinny slices
- 1/four tsp. pink pepper flakes
- 1/2 pound feta cheese, damaged into small chunks
- 1 tsp. freshly grated lemon zest
- 1 Tbsp. loosely packed recent thyme leaves
- 1-2 tsp. chopped recent parsley or mint or a mixture (non-compulsory)
In a small skillet or saucepan, mix the oil, garlic and pink pepper flakes and place over medium-low warmth. Warmth, stirring, till the oil is effervescent and the garlic is aromatic, three to 4 minutes. Take away from the warmth and let cool till virtually at room temperature, for 5 to 10 minutes. Put the feta cheese, lemon zest, thyme and the infused oil into the bowl of a meals processor and course of, pulsing a number of occasions and stopping to scrape down the edges repeatedly, till properly mixed and lightened in texture. Some fetas will want extra processing. If the combination continues to be dense, add a bit extra olive oil. Add the chopped parsley (if utilizing) and pulse till nicely combined. Switch to a storage container (I like glass for this), cowl tightly and maintain within the fridge for as much as one week.