In March I found myself under all sorts of time pressure. And whereas I don’t mind being under the pump when I am the cause, I do mind when someone else has put me there. My parents were coming to stay for the Easter weekend and it would be the first time they were staying with us. In order to make that possible we had to get the downstairs of the house liveable. That meant painting the bedroom they would sleep in, getting blinds put in and a bathroom and toilet installed. All from scratch! The glaziers came and installed the windows and the doors, and this was followed by the tilers laying the floor tiles throughout the house. Dave put in the bath and then made a counter top for the basin. The bedroom walls were bare and I went home to paint the primer coat. Our handyman was able to help with this, but watching his haphazard painting skills I decided that all he could do was the primer coat. I painted the PVA white coat on top of the primer in the bedroom and ordered 5l of top coat in my chosen colour to do the bedroom. Dave still had to fill the sliding door in, and so I left a corner of the room to do. I also left instructions for the handyman to prime the entrance hall and passage way walls so that they would look good. I showed him the paint and left him to it. When I got home he had painted the walls with the top coat for the bedroom! I was so cross, and now under a lot of pressure. I had to order the correct colour paint for the walls he had painted, and paint over them as well as touch up the ceilings. I also had to prime the dining room walls myself as the new primer I bought is thin and he is careless. All this extra work put me under a lot of pressure! And when I don’t have a lot of time to spare, all I want is easy to cook meals, and ingredients waiting for me in the fridge. This creamy black pepper, feta and herb dressing was one of those ingredients. I just chopped some cabbage, carrots and beets and topped it with the dressing.
- 125mls crème fraîche
- 100g feta cheese
- Generous grind of black pepper to season
- Salt to season
- 60mls apple cider vinegar
- 30mls olive oil
- 2.5mls minced garlic
- 5mls dried thyme
- 60mls water
- Place all of the ingredients into a jug
- Mix well using a stick blender
- Keep refrigerated in a sterilized glass bottle
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Disclosure: I was sent the book to review by Penguin Random House South Africa and this recipe formed part of the review and is published with permission. This post is in line with my blogging policy.
What I blogged June 1: