Mini Lunch Meze and the evolution of meatballs…

On the menu, Spetzofai but this time just with green peppers and onions. Crunchy Fried Courgettes, dredged in coconut flour (by all means use plain flour). Whipped Feta Dip, so simple and delicious – please try it! Simple lettuce and onion salad, dressed with good olive oil and apple cider vinegar. Simplicity itself.

For the courgettes:

Slice them thinly, sprinkle with salt and leave for an hour.  Pat dry then coat in a mixture of coconut (substitute plain if you wish) flour, pepper, oregano and a little sweet paprika. Shallow fry for a couple of minutes until golden brown. Drain on kitchen paper.

For the whipped Feta Dip, wow this is easy!

180g of soft feta cheese, 2 generous tblsp of cream cheese (use cream or milk if you prefer, it’s to loosen the mixture), 2 tblsp good olive oil, a dash of chilli powder and a little black pepper.  Just blend until you have a very soft whipped consistency. Pop in a bowl, drizzle with a little extra virgin olive oil. Left overs are brilliant as a dip for carrot/cucumber/celery/pepper sticks 🙂 

The Spetzofai is as previous recipe but just green peppers and onions and I used a small glass of red wine as that’s all we had, hey it worked and was delicious! 

Planned supper, just thought I’d share the random sized meatballs as I get so bored rolling them. Intentions of marbles soon become golf balls… 

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