Pea, Mint & Persian Camel Feta Dip
Tori Haschka has created this dish as a fresh, spring dish, perfect as an impromptu addition for a party.
3 tsp olive oil
7 oz frozen green peas, quickly rinsed to defrost
2 ½ oz Summer Land Camel Dairy Persian Feta cheese
1 handful fresh mint leaves
Juice of half a lemon
2 Tbsp pepitas
Combine all of the ingredients in a food processor and blend until smooth. Season with salt to taste. Serve with crudités, grissini, crackers or as a topping for bruschetta.
Place all accompaniments on the table for your guests to assemble their own, including a little extra Feta cheese for those who want more!
Pasta with Mushroom, Camel Milk Persian Feta in Burnt Butter Sauce
Quynh Bui has put together this hearty dish with ingredients, which you can change out seasonally.
For the Pasta:
3 ½ oz flour
1 egg
For the Rest:
Mushrooms
Sage leaves
2 oz butter
1 garlic clove
salt and pepper to taste
Summer Land Camels’ Persian Feta
Olive oil
To make the pasta: Make a well with the flour and crack in the egg. Knead by hand until dough is elastic and not crumbling (approx. 10 minutes). Cling wrap and place in fridge for at least 30 minutes to rest. When ready, roll pasta dough out and cut into the desired shape.
Boil in salty water until al dente. Recommended time is around 1 minute and 30 seconds.
In a pan on medium heat, melt butter and add sliced mushrooms. Cook until slightly brown and add diced garlic. When butter begins to brown, add a little oil to stop butter from burning too much and add sage leaves. Then add the cooked pasta. Mix around until the pasta is coated. Mix through Summer Land Camels’ Camel Milk Persian Feta while still hot and season with salt and pepper. Serve with extra camel Feta on top0.
