Kitchen Garden Program-Recipe of the Week

This Weeks Recipe...Spinach and feta dip

Equipment: food processor, metric measuring cup, garlic press, butter knife, chopping board with a damp tea towel placed underneath, sharp knife, scales

Ingredients:

250g feta

2 big handfuls baby spinach leaves

¼ cup good quality extra virgin olive oil

1 clove garlic

Ground pepper, to taste

What to do:

Weigh then crumble the feta and crush the garlic.

Place all of the ingredients in a food processor and whizz until smooth. If not using immediately cover and store in the refrigerator for up to four days. 

Recipe by Annabel Langbein, The free range cook through the seasons, page 24.

If your family has a go at cooking this recipe, or any other recipe, at home, send in a photo to miners.rest.ps@edumail.vic.gov.au by 4 pm Tuesday 12 May (put Spinach and feta dip in the subject line) to be included in the newsletter next week.

Bon appetit!

Last Weeks Recipe...Lemon delicious slice 

Ollie A

Sylvia C