Tag Archives: feta

Mediterranean-style focaccia

20 Jul

Mediterranean-style focaccia topped with red pesto, olives, feta and pine nuts.

Focaccia bread is very similar in style to a regular Italian pizza, but is usually a bit thicker and stuffed or topped with herbs and/or other ingredients. In this recipe, I have taken my favourite pizza dough and rolled it out thickly, then topped it with a red Moroccan style pesto, a sprinkle of parmesan cheese, sliced Calamata olives, feta and pine nuts. I serve it hot with a drizzle of extra virgin olive oil, some salt flakes and freshly ground black pepper, plus some Deluxe Hummus for dipping.

This is the perfect starter to a Mediterranean feast, or just as a snack on it’s own. Warning: this focaccia is very addictive! Enjoy!

Ingredients for dough: (serves 4-6 as a starter)

  • 2 cups (500 ml) flour
  • 2 t (10 ml) instant yeast
  • 1 t (5 ml) sugar
  • 1/2 t (2,5 ml) salt
  • 3/4 cup (185 ml) lukewarm water
  • 1 T (15 ml) olive oil

Ingredients for toppings: (these are just guidelines, adjust the quantities as you like!)

  • 2 T Medi Deli Casablanca Pesto
  • 2 T Medi Deli Grated Parmesan Style Cheese
  • 10 olives, halfed and stoned
  • some feta chunks
  • 1 T Medi Deli Pine Nuts
  • to serve: extra virgin olive oil, salt and pepper, Medi Deli  Humus Deluxe


  1. In a large bowl, mix flour, yeast, sugar and salt together. Add water and olive oil and mix untill a sticky dough forms. Knead untill the dough becomes soft and pliable. Cover and let it rise in a warm area for about 15-30 minutes until doubled in size.
  2. Pre-heat oven to 220 degrees Celsius for at least 20 minutes.
  3. On a well floured surface, roll out into an oval shape. Transfer to a large baking tray lined with baking paper.
  4. Spread with pesto, then use the blunt back end of a knife to poke holes in the surface (or use your fingers).
  5. Sprinkle with parmesan, top with olives, feta and pine nuts.
  6. Bake at 220 C for 12-15 minutes, or until golden brown and thoroughly cooked.
  7. Serve with an extra drizzle of olive oil, some salt flakes and freshly ground pepper, and a bit of humus on the side as a dip.
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Spinach and feta flapjacks with horseradish cream

30 Jun

Spinach and feta flapjacks with horseradish cream and chives

Although most people eat their flapjacks at the breakfast table with maple syrup, there is no reason not to go the savoury route for a change! I recently twisted up my traditional Sasko Quick Treats Flapjack Mix with spinach and feta, and topped them with a mixture of horseradish and creamed cottage cheese. They are just delicious as a light meal, brunch, a snack or party canapés.

They are best served at room temperature, so you can make them a few hours ahead and top with the horseradish cream just before your guests arrive. Perfectly easy Meatless Monday snacks!


  • 15 ml olive oil
  • 1 leek, finely chopped (white part only)
  • 250 g spinach leaves (no stems)
  • salt and pepper to taste
  • a pinch of nutmeg
  • 100 g feta, crumbled

For flapjacks:

  • Sasko Quick Treats Flapjacks Mix 500 g
  • 30 ml vegetable oil
  • 550 ml milk
  • 2 x XL eggs
  • vegetable oil for frying

For horseradish cream:

  • 250 g creamed cottage cheese (or cream cheese)
  • 2 heaped teaspoons of horseradish paste (or more if you prefer)
  • fresh chives for garnish, chopped


  1. In a large pan, heat oil over moderate heat. Add chopped leak and fry until tender. Add spinach leaves and fry for a minute, then cover and let it steam for 5-10 minutes until soft and wilted.
  2. Add salt and pepper to taste, as well as a pinch of nutmeg. Let it cool to room temperature, then chop finely.
  3. For flapjacks, beat vegetable oil, milk and eggs together, then add Sasko Flapjack Mix and beat until lump free. Stir in chopped spinach and crumbled feta.
  4. Spoon mixture with a tablespoon into a moderately hot, well-greased frying pan, flipping them over when you start to see bubbles appear on the surface. Fry on other side until golden brow. Keep aside until cool.
  5. Mix creamed cottage cheese and horseradish to a smooth spreading consistency. Spread on flapjacks and top with chopped chives.
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Pizza my way

15 Mar

Pizza my way with spicy tomato sauce, mozzarella cheese, salami, feta cheese and basil

I started making pizzas at home about 3 years ago. I got the recipe for the pizza base out of “Huisgenoot Top 500 Wenresepte”, and I haven’t looked back since. I now prefer my own homemade pizza to restaurant pizza, unless it is made by a proper Italian establishment who can provide me with the real thing!

I like my pizza to have a very thin crust, with really tasty tomato base spread generously, then mozzarella cheese and the toppings of your choice. […]

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