Forget Butter Boards – Aussie chef wows with her ‘game-changing’ whipped feta dip with honey and pistachios
- Fan-favorite Aussie chef Nagi Maehashi shared the perfect Sunday snack
- The cook, better known as RecipeTin Eats, uploaded her delicious whipped cream feta dip
- The whipped cream feta dip is made with Danish feta cheese, honey and pistachios
- Nagi’s fans loved the dish, saying it was ‘tastier’ than the trending butter platter
- The popular food blogger just released her debut book ‘RecipeTin Eats: Dinner’
An Australian chef has shared her delicious whipped feta dip with honey and pistachios.
Nagi Maehashi, better known as Tin Eats recipesaid the dip is the “perfect lazy Sunday afternoon snack.”
Her simple recipe is driving her fans wild, with many finding the dish “damn better than a butter platter.”
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Australia’s favorite recipe, Queen Nagi Maehashi, has shared her delicious 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’
Nagi’s top tip for amateur chefs
Spend as much as possible on a good knife and sharpener
‘It’s the only tool you need to be a great cook’
‘You chop faster, more accurately and you run less risk of cutting yourself. It’s the advice I give to everyone’
“Whispered feta dip, the perfect lazy Sunday afternoon snack with a cold glass of vino,” Nagi said.
To make the dip, the food blogger mixed Danish feta, cream cheese, minced garlic, lemon zest and extra virgin olive oil together in a blender.
Then she smoothed out her creamy feta dip on a shallow plate and sprinkled it with honey, olive oil, pistachios, lemon zest and parsley and serve with lightly toasted bread
Whipped feta dip with pistachios and honey
- 400g/14oz Danish Feta
- 125g/4oz cream cheese
- 1/4 tsp garlic minced or garlic press
- Lemon zest of 1 lemon
- 2 tbsp extra virgin olive oil
Possible toppings are honey, olive oil, pistachios, lemon zest, parsley or coriander/cilantro, chili flakes
1. Blitz ingredients until smooth and pour in the olive oil when blitzing. Tweak the flavors if you want
2. Spread the dip on a bowl plate, make swirls/designs in the dip and generously add the desired toppings
Serve with: lightly toasted bread, flat bread or crackers
The dish ends up 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 damn better than a sandwich,” said one fan.
“Better than the ubiquitous butter shelf!” another agreed.
Nagi just released her debut cookbook ‘RecipeTin Eats: Dinner’. She is pictured with her ‘official taste tester’ and best friend Dozer
“I don’t know how Instagram reads my mind. I was about to look for whipped feta and your recipe popped up!’ said a woman.
“Nagi, I finally got your book and my god, it’s the best there is. Such a great high quality book. From the recipes to the layout and all the information, but the best by far was the taste-testing CEO Dozer in the entire book, I was blown away,” said another woman, referring to Nagi’s debut cookbook and her dog Dozer.
Recently published Nagi’s book ‘RecipeTin Eat: Dinner’ contains recipes for ‘the food you want to cook, eat and share, night after night’.
Nagi’s secret recipe for Thai fish cakes
- 1 lb/500 g white fish fillets, diced
- 3 tbsp red curry paste (secret ingredient)
- 1 tbsp coriander/coriander leaves, finely chopped
- 1 tbsp fish sauce or soy sauce
- 1 tbsp lime juice
- 1 egg
- 1/4 cup (40 g) rice flour (or cornstarch/corn flour)
- 6 green beans, finely chopped
- 4-6 tbsp oil
1. Place fish, curry, coriander, fish sauce, lime and egg in food processor.
2. Blitz until it forms a paste. Transfer to a bowl and stir in the flour and beans
3. Measure out ¼ cup, form patties 1cm / 1/3″ thick, cook over medium-high for 2 minutes until deep golden brown.
4. Turn over, cook other side for 2 minutes.
5. Serve with sweet chili sauce, coriander and lime wedges