Feta Cheese Mousse and Summer Fruits The Gourmand Mom

CREAMY FETA MOUSSE 6 ounces (about 1-1/2 cups) feta cheese, crumbled 1/2 cup buttermilk (commercial buttermilk or the wonderful Homemade Buttermilk) 3/4 teaspoon unflavored gelatin 1-1/2 tablespoons water White pepper GREEK SALADS Lettuce leaves Creamy Feta Mousse Mixed tomatoes, sliced, quartered as needed Pitted olives, halved Very finely.

Watermelon bites with feta mousse Olive Oil and Lemons Dina Honke

In a small food processor or blender, process the feta cheese, sour cream, olive oil and green onion until well blended and very smooth. Add seasonings; blend. Add garlic powder, oregano and cayenne pepper; blend. Season to taste with kosher salt (may not need any). Add more sour cream or olive oil to taste, as needed.

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Scrape the mixture into a shallow bowl and refrigerate until set, about 30 minutes. Bring the feta mousse back to room temperature, about 20 minutes. Whisk the mousse until loosened. Spread the mousse in the center of each plate. Top with the tomatoes, lightly seasoning each layer with fleur de sel and black pepper.

Easy Feta Mousse Recipe A Well Seasoned Kitchen

Toast panko in a 12-inch skillet over medium-high, stirring constantly, until golden, 4 to 5 minutes. Set aside. Cut carrots into thirds, and then cut each third in half lengthwise (or into fourths, depending on width of carrots). Heat oil in a cast-iron skillet over medium until hot. Cook carrots, flat side down, in hot oil, without turning.

Feta Cheese Mousse and Summer Fruits Watermelon and feta, Food, Feta

Execution Method. While you are cooking, check off the steps you complete and follow the recipe without getting lost. Feta cheese mousse by the Greek chef Akis Petretzikis. Make easily and quickly a delightful and creamy feta mousse to serve all your dishes with!

Feta Cheese Mousse with Sweet Cherry Tomatoes Confit Sweet cherries

Place the feta cheese and 1/2 cup whipping cream in a flood processor and whip until smooth. Remove from food processor and place in a bowl. Fold in the whipped cream. It is best to refrigerate for a while before filling the watermelon. Garnish with mint and serve chilled.

Watermelon bites with feta cheese mousse Olive Oil and Lemons Dina

Then melt feta and cream in a small saucepan for about a minute or two. Stir the softened gelatin into the saucepan. Add the mixture to the blender and puree until relatively smooth, and season it with white pepper. Blend it well and transfer it into a bowl to refrigerate until the mixture is set - about 30 minutes.

Watermelon bites with feta cheese mousse Olive Oil and Lemons Dina

For the Feta Cheese Mousse: Place the feta and in a blender and blend while adding warm milk in a trickle. Go slow and check halfway through adding the milk, to make sure the consistency is not runny and remains perfectly stable on the back of a spoon. For the seafood:

Feta Cheese Mousse with Sweet Cherry Tomatoes Confit Culinary Flavors

How to make FETA CHEESE MOUSSE recipe - FETA CHEESE SPREAD Feta cheese mousse is very simple to prepare, you need only 3 ingredients and a blender. In just 3.

Feta Cheese Mousse and Summer Fruits The Gourmand Mom

Cheddar Cups. Pre-heat oven to 350 degrees and spray a muffin tin with cooking oil. On a parchment paper or Silpat-lined baking sheet, scatter shredded cheddar in small circular mounds, spaced at least an inch apart. Bake at 350 degrees for about 8-10 minutes, when cheese is just turning golden.

Feta Cheese Mousse and Summer Fruits The Gourmand Mom Feta cheese

Feta Mouse is a yummy dip I made up last summer. It's basically whipped feta with lemon and thyme and it's the perfect refreshing dip for a warm weather day..

Feta Cheese Mousse and Summer Fruits The Gourmand Mom

Crumble the feta into blender or food processor. Add 1⁄2 the lemon juice and whizz until smooth, then add the soft cheese with 1⁄4 tsp salt and whizz again until smooth. Stir in most of the chives and chill until ready to serve. STEP 2. Just before you sit down to eat, toss the leaves, walnuts, the remaining lemon juice and 1 tbsp olive oil.

Watermelon bites with feta mousse Olive Oil and Lemons Dina Honke

For the mousse: 200g goat milk feta. 100g katiki Domokou (or any other soft, goat cheese you like) 50ml heavy cream. 1tbsp fresh oregano leaves . For the salad: 30 cherry tomatoes in various colours. ½ cup seeded mini olives. 2tbsp desalted caper. Salt. 2-3tbsp virgin olive oil. 3-4 mini carob rusks. 3 fresh oregano branches

» Feta Cheese Mousse with Sweet Cherry Tomatoes Confit

1. In a stand mixer using a whip attachment on medium high speed, combine feta, cream cheese, and orange zest until somewhat smooth (I like to still see pebbles of feta in my mousse for little bursts of salty goodness). 2. Scrape down the sides of the mixer bowl and add honey. Whip until combined. 3. Fold in the heavy cream with a wooden spoon. 4.

Goats Cheese & Feta Savoury Mousse on a light puff pastry base with a

Directions. In a small skillet, combine the feta and cream and simmer over moderate heat until the feta is slightly melted, about 1 minute. Stir in the softened gelatin and transfer to a blender.

Feta Cheese Mousse and Summer Fruits The Gourmand Mom

Feta Cheese Mousse. Ingredients. 1 cup Feta Cheese, softened; 1/2 cup Cream Cheese, softened; 3/4 cup Heavy Cream, divided; Directions. Whip 1/2 cup of the heavy cream until it begins to form firm peaks.* Set the whipped cream aside. Use a food processor, blender, or immersion blender to combine the feta, cream cheese, and 1/4 cup heavy cream.