Monday, 2 April 2018

A Sunday brunch and a low carb feta and mint dip

Sorry once again for the long radio silence, I have been continuing to have big blog problems, culminating in my server losing the whole back up of my site a couple of weeks ago... anyway I have managed to restore most of the content though there are still some gaps sadly.

Moving on, one positive side to this is I have lots to share! We have had a few little brunches recently so I thought I'd kick off by showing you some pictures of one we had over this weekend and also a lovely dip I whipped up that went down particularly well!

We love having brunches, in fact they're pretty much one of our favourite ways to entertain, the prep seems so much easier than dong a full cooked meal, they're relaxed as everyone just helps themselves and you still have the evening left so it doesn't feel like the whole day/ evening has gone.

When we're doing a brunch we pretty much always stick to the same format, lots of fruit, some scrambled egg, smoked salmon for the fish eaters, crudites and a few dips, some bread- usually a low carb and a normal loaf, and a few drinks! I normally split the fruit up into a few different fruit plates rather than doing one big fruit salad, so it looks lie more, I garnish with herbs, usually mint so pretty it all up. I then just pop it all in the middle of the able, accessorise with lots of flowers and candles and let people get stuck in!

This dip is one of my favourites and has pretty much lots of my favourite things in it,best of all it's super simple and quick and keeps well in the fridge. there's approx 12g carbs in the whole dip, though if you find a low carb Greek yoghurt it can be much less.

You will need:
  • 200g feta cheese 
  • 1/2 a cucumber roughly chopped 
  • 200g Greek yoghurt
  • A handful of mint leaves
  • A handful of dill
  • Olive oil
  • Some dried mint to garnish

To make:
  • Drop the feta, cucumber, yoghurt and herbs into a food processor- I used my Blendtec- keep a few herbs to garnish at the end 
  • Turn the processor on in short bursts several times until the ingredients are broken up completely but the dip is still quite chunky (of course you can keep going if you'd prefer it smooth)
  • Garnish with the dried mint and the leaves you kept back
  • Enjoy! It's lovely with toasted low carb bread, crudites or even spooned onto a salad 

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