Happy Sunday guys! Recipe of the day is here – Roasted Kale & Feta Cheese Dip – greeny, creamy and so tasty!
I’m all about dips recently. For some reason, I’ve been making lots of veggie chip, like beetroot, sweet potato & carrots. Even though the kids absolutely loved the veggie chips they’re not that keen on the dips I create. They love regular hummus (by regular I mean just plain hummus, before I’ve added something to it 🙂 ) a lot but this is where there love for dips end. 🙂 I think it’s something to do with their age or simply with the dips I make. 🙂
If you’re a bit fed up with just regular hummus, although I think I’ll never get fed up with it, or just looking to spice things up a bit, I say you try this creamy Kale Dip. It’s so simple to make and tastes delicious. I’ve mixed it up with some cream cheese, feta cheese, roasted garlic and seasoning. Garlic tastes much better when roasted rather than raw, the flavor can be quite sharp so I tossed a few cloves with the kale and roast everything together in the oven for a few minutes.
By the way, this green dip works perfect as a spread too. Try adding it on your sandwich/bagel, you can even toss it in your pasta or in your salads. Seriously, if you, like me, are a true kale fan, you’re gonna love it no matter how you consume it. 🙂
Here’s how to make the Roasted Kale & Feta Cheese Dip
Roasted Kale & Feta Cheese Dip
- 150g kale
- 2 garlic cloves
- 100g cream cheese
- 100g feta cheese
- 1tbsp lemon juice
- 1tbsp olive oil
- 1tsp pepper
- salt to taste
- Preheat the oven to 200°C.
- Spread the kale on a baking tray. Add the garlic, drizzle some olive oil and season with salt.
- Place in the oven for about 10 minutes.
- In a bowl, place all the ingredients and work the mixture with a food processor till thick and creamy consistency.
I hope you guys like this recipe. Stay tuned for more seasonal recipes that are quick and easy to make and taste delicious! Meanwhile, enjoy the rest of your weekend and I hope you all have a lovely start of the new week. I’m going back to cooking and testing some new recipes, coffee first though.:-) xx
Happy Wednesday guys! Recipe of the day is Harissa Roasted Chickpeas with Grilled Veggies – a simple but so delicious bowl with lots of flavour and love! 🙂
This time of the year I feel so excited about vegetables! I just love preparing veggie bowls with lots of different vegetables in them and some other goodies, of course. What I’m trying to say is that Summer, for me, equals lots of salads and veggie bowls. 🙂
This one particular was one of these ‘clean my fridge meals’. I used some leftovers I had and vegetables that were about to go off. It turned out quite yummy. Apart from the chickpeas, I added some grilled eggplant, grilled peppers, feta cheese, some wholemeal pita bread and a generous serving of my homemade sun-dried tomato pesto. The pesto is super simple to make – just blitz together sun-dried tomatoes, pine nuts, basil, olive oil and Parmesan, if you’d like (I didn’t use any Parmesan this time). Season with salt and lemon juice and enjoy! Yum! It was quite a lot, to be honest, but I saved some for the next day. 🙂
Also, you can easily make some wraps using the ingredients from the bowl, apart from the pita bread of course. Thy will make a healthy and delicious lunch. 🙂
This recipe is perfect for using up your leftover veggies from your bbq. Just add some feta cheese, chickpeas and this yummy pesto and you’ve got yourself a lovely lunch. 🙂
The chickpeas are cooked with a few spoons of harissa paste. They were absolutely delicious but I was a bit disappointed. I expected them to be quite hot but they turned out just a tiny bit spicy. Next time I should probably use the whole jar. 🙂
Here’s how to make the Harissa Roasted Chickpeas with Grilled Veggies bowl
Harissa Roasted Chickpeas with Grilled Veggies
- 200g chickpeas, roasted
- 2tbsp harissa paste
- 1 eggplant, sliced and grilled
- 2 peppers, grilled
- 1 wholemeal pita bread, cut into pieces
- 100g feta cheese, crumbled
- For the sun-dried tomato pesto"
- 7-8 sun-dried tomatoes
- 7-8 basil leaves
- 50g pine nuts
- 1tsp lemon juice
- 1tbsp olive oil
- You can easily use tinned chickpeas and then gently cook them with the harissa paste for a few minutes. Or roast your chickpeas with some harissa paste. Make sure to stir them occasionally though.
- To make the pesto - simply blitz the ingredients together.
- To arrange the bowl - add the chickpeas, sliced eggplant and peppers, pita chips, some crumbled feta cheese and a spoon of the sun-dried tomato pesto.
I hope you guys like this recipe. Stay tuned for more Summer inspired ones very soon. xx