Nici Wickes’ feta whip recipe goes great with everything

Feta whip is a smart solution for quick dinners.

A jar of this in the house means you always have a tasty dish not far away. Here, it's paired with some roasted broccoli, chopped dates, pine nuts and balsamic but try it with a steak, a lovely wedge of roasted pumpkin, a plate of fritters or with the flatbread on page 50 or the polenta fries on page 149.

Feta whip recipe

Makes 3/4 jar

Ingredients:

• 1 tsp fennel seeds
• 200g feta
• 3 tbsp lemon juice
• 1 clove garlic, peeled
• 1/4 cup olive oil

Method:

• Toast the fennel seeds in a dry pan until they become fragrant.
• Place feta, lemon juice, garlic and fennel in the bowl of a food processor. Give it a whirl until whipped and then begin drizzling in olive oil until you have a smooth consistency. Taste it - what does it need? More lemon, garlic or fennel can be added to taste.
• Keep in a jar in the fridge.

Edited extract from More From a Quiet Kitchen by Nici Wickes, $50, published by Bateman Books.

This article was first published by the NZ Herald and is republished here with permission.