We are still celebrating spring, and we’re trying to do as much as we can outside before our 80° F weather leaves us.
If anyone ever tells you that not much happens in the desert, don’t believe it. Here are some pictures to prove otherwise.
Also here’s a happy treat for you to try on your next picnic.
Feta Cheese Squares
Adapted from The Illustrated Kitchen Bible by Victoria Blashford-Snell and Brigitte Hafner
- 9 tablespoon unsalted butter, softened
- 1/2 cup extra virgin olive oil
- 9 ounces feta cheese, crumbled
- 1/4 cup milk
- 1 1/2 teaspoon baking powder
- 3 cups all purpose flour
- 2 tablespoon poppy seeds
- 1 teaspoon cayenne pepper
You’ll also need two baking sheets lined with parchment paper.
Preheat oven to 350°F/180°C.
Cream the butter in a food processor. With the food processor still running add the olive oil, then the cheese, milk and baking powder pulse about 3 times to combine.
Then add half of the flour pulse a few times until blended. Add the rest of the flour and pulse again. Turn out onto a work surface and knead (the mixture may be crumbly, but once you knead it briefly it will become smooth and soft).
Divide the dough in half. Roll out to a 1/8 inch thick square. Sprinkle with poppy seeds and cayenne pepper. With a sharp knife, cut the dough into 1 inch squares, transfer to lined baking sheets about 3/4 inch apart. Repeat with remaining dough.
Bake for 20 minutes or until lightly browned. Remove from oven and transfer to a wire rack and let it cool. Serve warm or at room temperature.
This a real simply mixture to make, if you prefer you can also do it by hand instead of using the food processor.