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Recipe Tin Eats: Australia’s recipe queen Nagi Maehashi shares her whipped feta dip

Forget butter boards – Aussie cook wows with her ‘game-changing’ whipped feta dip with honey and pistachios

  • Fan favourite Aussie cook Nagi Maehashi has shared the perfect Sunday snack
  • The cook, better known as RecipeTin Eats, uploaded her tasty whipped feta dip
  • The whipped feta dip is made with Danish feta cheese, honey and pistachios
  • Nagi’s fans loved the dish and said it was ‘tastier’ than the trending butter board
  • The popular food blogger just released her debut book ‘RecipeTin Eats: Dinner’

An Aussie cook has shared her indulgent whipped feta dip topped with honey and pistachios.

Nagi Maehashi, better known as Recipe Tin Eats, said the dip is the ‘perfect lazy Sunday afternoon snack’.

Her simple recipe is sending her fans wild, with many branding the dish ‘a darn sight tastier than a butter board.’

 

Australia’s favourite recipe queen Nagi Maehashi has shared her indulgent whipped feta dip, topped with honey and pistachios

The dip was drizzled with honey, olive oil, pistachios, lemon zest and parsley

Nagi Maehashi said the dip is the 'perfect lazy Sunday afternoon snack'

The dip was drizzled with honey, olive oil, pistachios, lemon zest and parsley. Nagi Maehashi said the dip is the ‘perfect lazy Sunday afternoon snack’

Nagi’s top tip for amateur chefs 

Spend as much as possible on a good knife and sharpener 

‘It is the only tool you need to be a great chef’

‘You’ll chop faster, more precisely and there is less risk of cutting yourself. It’s the advice I give everyone’

‘Whipped feta dip, the perfect lazy Sunday afternoon snack with cold glass of vino,’ Nagi said.

To make the dip, the food blogger mixed Danish feta, cream cheese, finely minced garlic, lemon zest and extra virgin olive oil together in a blender.

She then smoothed her creamy feta dip on a shallow bowl plate and drizzled it with honey, olive oil, pistachios, lemon zest and parsley and served it with lightly toasted bread

Whipped feta dip with pistachios and honey

 Ingredients

  • 400g/14oz danish feta
  • 125g/4oz cream cheese
  • 1/4 tsp garlic finely minced or garlic press
  • Lemon zest of 1 lemon
  • 2 tbsp extra virgin olive oil

Possible toppings include honey, olive oil, pistachios, lemon zest, parsley or coriander/cilantro, chilli flakes

 Method

1. Blitz ingredients until smooth then pour the olive oil in as your blitzing. Tweak the flavours if you want

 2. Spread the dip on a bowl-plate, make swirls/designs on in the dip then add your desired toppings generously

Serve with: lightly toasted bread, flat bread or crackers 

The dish finishes with such a creamy consistency because Danish feta is creamier than Greek feta.

Nagi’s followers loved the easy and beautiful recipe.

‘Well, that looks a darn sight tastier than a butter board,’ one fan said.

‘Nicer than the ubiquitous butter board!’ another agreed. 

Nagi just released her debut cookbook 'RecipeTin Eats: Dinner.' She is pictured with her 'official taste tester' and best pal Dozer

Nagi just released her debut cookbook ‘RecipeTin Eats: Dinner.’ She is pictured with her ‘official taste tester’ and best pal Dozer

‘I don’t know how Instagram read my mind. I was about to search some whipped feta and your recipe popped up!’ one woman said. 

‘Nagi, I got your book finally and my gosh it is the best thing ever. Such an amazing quality book. From the recipes, to the layout and all the information, but by far the best was taste testing CEO Dozer in all of the book, got my heart strings,’ another woman said referring to Nagi’s debut cookbook and her dog Dozer.

Nagi’s book ‘RecipeTin Eats: Dinner’ was recently released, the book has recipes for ‘the food you want to cook, eat and share, night after night.’

Nagi’s secret Thai fish cake recipe

  • Ingredients
  • 1 lb / 500g white fish fillets, cut into chunks
  • 3 tbsp red curry paste (secret ingredient)
  • 1 tbsp cilantro/coriander leaves , chopped
  • 1 tbsp fish sauce or soy sauce
  • 1 tbsp lime juice
  • 1 egg
  • 1/4 cup (40g) rice flour (or cornstarch / corn flour)
  • 6 green beans, finely sliced
  • 4 – 6 tbsp oil

 Method

1. Place fish, curry, coriander, fish sauce, lime and egg in food processor.

2. Blitz until it forms a paste. Transfer to bowl and stir in flour and beans

3. Measure out ¼ cup, form patties 1cm / 1/3” thick, cook on medium high for 2 min until deep golden.

4. Flip, cook other side for 2 min.

5. Serve with sweet chilli sauce, coriander and lime wedges

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Read more at DailyMail.co.uk