Strawberry Whipped Feta Toast and Cucumber Mint Spring Onion Gazpacho
These summer dishes are not only perfect for ending the warm season on a high note, but they also align with the weather that lies ahead.
13 Feb - 2023
As the summer sun sets and the sweetest strawberries of the season come into full swing, it's time to make the most of the summer produce that is still available.
This is the perfect time to savor the flavors of the season and indulge in the bounty that summer has to offer. Whether it's juicy peaches, ripe watermelons, or crisp zucchinis, summer produce is an essential part of the season's charm. So let's enjoy these last few weeks of summer by cooking up delicious meals and creating new memories with family and friends.
Roasted Strawberry and Whipped Feta Toast:
Strawberry and feta is an unquestionable combination that leaves your palate pulling between sweet, savoury and salty. This recipe injects balsamic vinegar and lemon to intensify the flavours even further. Easily enjoyed as an open faced toast, or a dipping, this is the perfect starter to bring to your Summer Party. Summer is a fabulous time to incorporate fresh fruit and berries into your recipes, and this one hits the nail on the head.
Salt and pepper
Place feta cheese, yogurt and olive oil in a food processor or blender.
Blend until smooth and creamy. Stir in freshly cracked pepper and sea salt to taste.
Place in the fridge for a minimum of 30 minutes to chill.
Preheat the oven to 170 degrees.
Slice your strawberries in half and add to a medium bowl. Drizzle over equal parts balsamic and honey to coat.
Toss and spread out on a lined baking dish.
Roast for 30 minutes until they are soft and the juices are released.
Smash up the strawberries into a soft jam.
Toast your sourdough slightly. Smear on your whipped feta.
Add your roasted strawberries and garnish with freshly ground black pepper and basil.
Alternatively, this is a delicious dip. Add your whipped feta to the bowl and swirl in your roasted strawberries. Serve with warm crunchy bread and watch as your guests enjoy it!
Cucumber, Mint and Spring Onion Gazpacho
I can pinpoint the exact moment I had my first gazpacho. I was working in a restaurant in Wellington and they added Carrot Gazpacho on the menu, and I thought they were wild. Cold soup sounded like cold toast, it’s just wrong. Little did I know how incredible the dish was. Trust me on this one, it is something everyone must try. It follows the lines of a Bloody Mary in terms of savoury notes, with a slightly thicker texture. This is an incredible starter, a palate refresher and a cleanse before the next course.
2 large cucumbers
1/2 cup mint leaves
2 spring onion sticks
1/2 cup crème fraîche
1/4 cup milk (or water)
Salt and pepper
Peel and deseed the cucumber. Cut and put in a blender with the mint and spring onions. Blend until smooth.
Add in crème fraîche and ice cubes and continue blending.
Add milk until the desired consistency is achieved.
Season with lemon juice, horseradish, salt and pepper.
Serve in a tall glass or a soup bowl. Garnish with small rounds of spring onion, mint leaves, and dollops of crème fraîche
These summer dishes are not only perfect for ending the warm season on a high note, but they also align with the weather that lies ahead. As we transition into the new season, I encourage you to step out of your comfort zone and try something new. You never know, you might just discover your new favorite dish, be it a bowl of gazpacho or something else.