MILKHOUSE

Farm & Dairy

Filtering by Category: Feta

Savoury Feta & Scallion Scones

Savoury feta & scallion scones

  • 2.5 - 3 cups organic all-purpose flour
  • 1 tbsp + 1 tsp baking powder
  • 1 tsp salt
  • 150 grams milkhouse feta
  • 115 grams/4 oz cream cheese, softened
  • 4 scallions, chopped
  • 1 cup whole milk or cream
  • 1 large egg
  • For the egg glaze (optional), beat together 1 egg + 2 tbsp milk or cream.

Heat oven to 400 F.

Combine 2.5 cups flour, baking powder & salt in large bowl. 

Add cheeses & scallions. Toss until combined.

Beat milk (or cream) with egg. fold into dry ingredients until a soft dough forms. Add more flour if needed. 

On floured surface gently pat dough into a 1” thick circle. 

Cut into 8-12 wedges & place on parchment lined tray. Brush with egg glaze if using. 

Bake 20-25 minutes until golden. Cut into wedges & enjoy!

Roasted Red Pepper & Feta Mashed Potatoes

1 pound potatoes, peeled & quartered

2 cloves garlic

1 tbsp butter

1/4 cup plain yogurt

2 roasted red peppers, diced

1/4 cup Milkhouse feta, crumbled

1 tbsp fresh oregano chopped or 1/2 tsp dried oregano

1 tbsp lemon juice

salt and pepper to taste

 

Boil the potatoes and garlic in enough water to cover until potatoes are fork tender. Drain and mash. Mix in remaining ingredients and season with salt and pepper. Serves 4. 

Roasted Red Pepper & Feta Dip

This dip is so easy you don't even need a recipe. Amounts are flexible depending on your taste and how much you have on hand!

150 g Milkhouse feta

3-4 roasted red peppers

1 clove garlic

 

No chopping necessary! A quick spin thru a food processor or blender and you're ready to serve. Also makes a great spread for pitas or wraps!

Homemade Pizza Dough

Everyone needs a go-to recipe for homemade pizza dough. A great way to use up some leftover meat, a lone piece of fruit, and of course - cheese! If you have time start the dough in the morning, knead at lunch time, and cook for dinner. 

1 cup warm water

1 tbps dry active yeast

2 tbsp honey

3 1/2 cups flour

1/2 cup olive oil

1/2 tsp salt

 

Mix water, yeast and honey in the bowl of an electric mixer and let sit for 5 minutes. Note: this can easily be made without a mixer - you'll just be doing the kneading by hand!

Add flour, oil and salt and knead 10 minutes. Cover and sit in a warm place and let rise for a few hours. Re-knead another 5-10 minutes. Let rise again for a few hours. 

Divide dough in half for two large pizzas. Roll out onto a pizza pan or stone. Top with a small amount of sauce, grated cheese and your favourite toppings. 

 

Some of our favourite combinations include:

-pear, spicy calabrese, Milkhouse feta

-spinach, apple, proscuitto

-Milkhouse lamb sausage, Milkhouse feta, peach

-grated Milkhouse Tomme, kalamata olives, caramelized onions

 

The Hungry Planet's Famous Lamb Burgers

Makes: 4 large patties

1 lb (450 g) ground local lamb

1 large egg

1 tsp (5 mL) salt

2 tsp (10 mL) minced local garlic

2 tbsp (25 mL) chopped Italian parsley

2 tbsp (25 mL) chopped fresh mint

2 tbsp (25 mL) chopped garlic chives

4 crusty rolls

Herbed feta, lemon-garlic mayonnaise and fresh tomato relish (recipes below)

1. Mix all the ingredients thoroughly and shape into 4 or 5 patties.

2. Chill until ready to grill.

3. Grill on gas or charcoal until interior temperature is 71 C (160 F).

4. Serve on a crusty roll with lemon-garlic mayo spread on the bottom half of the bun and herbed feta and fresh tomato relish on top of the patty.

 

Herbed Feta

Makes: about 3/4 cup (175 mL)

1 tbsp (15 mL) chopped Italian parsley

½ cup (125 mL) Clarmell on the Rideau soft chèvre

¼ cup (50 mL) crumbled Milkhouse Farm and Dairy feta

1 tsp (5 mL) dried Greek oregano

1. Combine all ingredients and set aside.

 

Lemon-Garlic Mayo

Makes: about 1 cup (250 mL)

2 tsp (10 mL) minced local garlic

Zest of 2 lemons

2 tbsp (25 mL) fresh lemon juice

2 tbsp (25 mL) chopped Italian parsley

1 cup (250 mL) mayonnaise

1. Stir minced garlic, lemon zest and juice and parsley into the mayonnaise.

2. Refrigerate until ready to use.

 

Fresh Tomato Relish

Makes: about 1 cup (250 mL)

1 cup (250 mL) chopped fresh tomatoes

1 tbsp (15 mL) Kricklewood Farm sunflower oil

Pinch of salt

½ tsp (2 mL) dried Greek oregano or 1 tsp (5 mL) chopped fresh oregano

1. Combine all ingredients and set aside.

Roasted Beets with Milkhouse Feta

For our wedding on the farm we served up a 100% local meal which included this salad. Its become a staple here in the fall and winter months. 

5 or 6 large rainbow beets
1 large yellow onion
1/4 c. or 150 g. Milkhouse Feta, crumbled
1/4 c. grainy mustard
2 tbsp balsamic vinegar
Salt & freshly ground black pepper (to taste)

Peel and quarter beets (alternatively, leave the skins on - they are edible!) and roast at 375 until tender, about 40 - 50 minutes.

Thinly slice the onions and caramelize on medium heat until they begin to brown. In a large bowl combine feta, mustard, vinegar, salt and pepper. Add onions and beets - toss and serve.