MILKHOUSE

Farm & Dairy

Filtering by Tag: 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 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!

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.