Whipped Feta

I made whipped feta and caper compound butter to serve with bagels and smoked salmon as a starter for a luncheon I hosted.

Whipped Feta And Caper Compound Butter
Head straight on to the Recipe For ♥ Whipped Feta ♥

When I first started blogging in 2009 I would post at least once a day if not more. When we went overseas I did not blog at all which meant weeks’ long gaps in my posting. After a couple of years I decided to streamline my posting schedule. Mondays and Fridays were dedicated to recipes. And on a Wednesday I would do a review or In My Kitchen Post, or something along those lines. When I was approached by Penguin to become a reviewer I decided that a Sunday would be dedicated to novels. And Saturdays were for sponsored posts. Then I moved my site to WordPress.org and installed a calendar plugin. This allowed me to schedule posts in advance which meant a consistent presence all year round. But now it is time for me to change that.

Today’s inspirational recipe from Lavender and Lime ♥ Whipped Feta ♥ #LavenderAndLime Click To Tweet

Today is the 1st of November and in a normal situation I would be writing this on the 1st of October. But life has thrown me some curveballs and it is 8 days later. This, coupled with the fact that for over a year, reviews have been nigh on impossible, has made me rethink my posting schedule. I am going to stick to the one month in advance working theory as soon as I catch up. And then I am going to write a few blog posts a week, as time allows. The part of me that likes streamlining and organization might have a wobbly. But I know that providing good content is far more important than recipes for recipes sake. It also means that I do not feel under pressure when we get back from travelling, whether locally or overseas. Do you feel you need to stick to your posting schedule?

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Whipped Feta

This is a great way to serve feta as a spread
Recipe Category: Condiments
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

  • 200 g soft feta, broken up
  • 110 g thick yoghurt
  • 5 g dill fronds
  • 1 lemon, zest and 60mls juice
  • salt and freshly ground black pepper to season

Method

  • Place the feta, yoghurt, dill, lemon zest and juice into a blender
  • Season generously then blitz to combine
  • Adjust the seasoning if necessary then decant into a serving container
  • Refrigerate for at least an hour before serving
Inspiration published on Lavender and Lime November 1:


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