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  • Marinated olives with Simonsberg Traditional Plain Feta

    Developed by Marlene van der Westhuizen. Serves 4

    Ingredients
    2 lemons
    4 sprigs parsley
    2 sprigs fresh rosemary
    2 sprigs fresh thyme
    2 cloves garlic, peeled and sliced
    2 fresh bay leaves
    120 ml extra virgin olive oil
    Freshly ground black pepper and sea salt
    400 g small olives
    4 x discs of Simonsberg Traditional Plain Feta

    Method

    Zest the lemons in thick strips with a potato peeler. Snip the parsley, rosemary and thyme into small pieces. Stir together with the garlic, bay leaves, olive oil and seasoning to taste, then add the olives and marinate overnight.

    To serve, put the feta on a pretty plate and pour the olives and the marinade over.

  • Bread with olives and Simonsberg Traditional Plain Feta

    Developed by Chef Nic van Wyk.

    Ingredients
    2 lemons
    4 sprigs parsley
    2 sprigs fresh rosemary
    2 sprigs fresh thyme
    2 cloves garlic, peeled and sliced
    2 fresh bay leaves
    120 ml extra virgin olive oil
    Freshly ground black pepper and sea salt
    400 g small olives
    4 x discs of Simonsberg Traditional Plain Feta

    Method

    Preheat the oven to 220ºC. In a mixer with the ‘k’ paddle or dough hook, mix the flour, yeast and salt on a low speed. Add some water a little at a time, speed the process up until all the water is used or the dough looks very sloppy. Continue to mix until the dough pulls away from the sides of the bowl. Turn out onto the baking tray which has been greased with olive oil. Leave to rest for a couple of minutes, then spread the dough out evenly on the pan. Top with the olives and crumbled cheese. Bake until golden brown. Leave to cool on a cooling rack.

  • Simonsberg Feta with Herbs and mushrooms on toast

    Developed by Chef Jacques Erasmus. Serves 6

    Ingredients
    400 g Simonsberg Feta with Herbs
    ½ cup olive oil
    Juice and rind of half a lemon
    1 T flat leaf parsley, chopped
    1 T butter
    1 T olive oil
    350 g assorted mushrooms
    2 sprigs of thyme
    1 clove of garlic, crushed
    Salt and black pepper to taste

    Method

    Place the Simonsberg Feta with Herbs, olive oil, lemon juice rind and parsley in a food processor and blend until smooth. Heat the olive oil in a frying pan and add the butter followed by the mushrooms, thyme and garlic and fry for 4-5 minutes until the mushroom is cooked. Season to taste with salt and pepper. Generously spread a slice of toast with the creamed feta and top with the fried mushrooms. Toast to serve.

  • Spinach scones with roasted mushrooms, Simonsberg Feta with Herbs and crispy bacon

    Developed by Chef Jacques Erasmus. Serves 6

    Ingredients
    4 cups cake flour
    8 t baking powder
    ½ cup cold butter
    2 cups spinach, finely chopped
    1 ½ cups plain natural yoghurt
    1 egg, lightly beaten
    1 T white sugar
    1 t salt
    12 slices streaky bacon
    6 black mushrooms
    Olive oil, fresh thyme, balsamic vinegar to sprinkle
    1 cup Simonsberg Feta with Herbs, roughly crumbed

    Method

    Preheat the oven to 180ºC. Sift together the cake flour and baking powder and grate the cold butter into the flour. Rub the butter into the flour mixture and add the spinach, yoghurt, egg, sugar and salt and mix well to make a soft ball. Flour a clean surface and lightly press out the dough to about 2-3cm thick. Cut out the scones with a biscuit cutter and place on a baking sheet. Bake in the oven for 18-20 minutes. Dress the mushrooms with olive oil, thyme and balsamic vinegar and bake in the oven for 5-8 minutes until cooked. Fry the bacon until crisp and set aside. Serve the warm scones topped with the crumbed Simonsberg Feta with Herbs, crispy bacon and mushrooms.

  • Homemade spinach gnocchi with peas and Simonsberg Feta with Black Pepper

    Developed by Chef Jacques Erasmus. Serves 6

    Ingredients
    4-5 medium potatoes, peeled
    ½ cup spinach, finely chopped
    ½ cup cake flour
    Grated nutmeg to taste
    Salt and pepper to taste
    Extra virgin olive oil for drizzling
    2 cups fresh peas, steamed
    1 cup Simonsberg Feta with Black Pepper, roughly crumbed
    Juice of half a lemon

    Method

    Cover the potatoes with water in a saucepan, bring to the boil and cook until soft. Drain the cooked potatoes and mash. Add the spinach, flour, nutmeg and salt and pepper and stir gently to make rough dough. Boil a large pot of water with a little olive oil and salt. Flour a work surface and roughly roll out a few spoonfuls of dough at a time, to form a long snake shape. Cut the strip in pieces with a sharp knife and add to the simmering water. Simmer for 2—3 minutes and remove the gnocchi with a slotted spoon. Drizzle with olive oil and repeat the process until all the gnocchi is done. Toss the warm gnocchi with a little more olive oil, steamed peas and Simonsberg Feta with Black Pepper. Finish with a squeeze of lemon juice. Serve warm.

  • Bulgur wheat salad with fried Simonsberg Feta with Herbs

    Developed by Chef Jacques Erasmus. Serves 6

    Ingredients
    1 ½ cups bulgur wheat
    1 cup parsley, finely chopped
    ½ cup extra virgin olive oil
    Juice of two lemons
    Salt and pepper to taste
    1 cup pomegranate rubies
    6 x discs Simonsberg Feta with Herbs
    Flour for dusting
    1 egg, lightly beaten with a little water
    Oil for deep fat fry
    Lemon wedges to serve

    Method

    Generously cover the bulgur wheat with water in a large saucepan and bring to the boil. Cook for 10—12 minutes until the bulgur is soft to the bite. Drain and rinse with cold water. Dress the bulgur wheat with the parsley, olive oil and lemon juice and season to taste with salt and pepper. Mix well and add the pomegranate rubies. Dip the Simonsberg Feta with Herbs discs in flour, then the egg and flour again. Deep fry for 2—3 minutes until the crust is golden in colour. Serve warm on the bulgur wheat salad with lemon on the side.