Valentine's Charcuterie

February is heart month ❤️ and with Valentine's Day just a day away, I am sharing one of my favourite ways to celebrate. Who says, a basket of veggies isn't romantically sexy!! ;) Every year, Valentine's for us is a quiet evening spent at home and our favourite dinner with our girls. Once the girls are all tucked in, we pop a bottle of our favourite bubbly, a charcuterie board for two while all wrapped up in a cozy blanket enjoying one of our favourite romantic movies "Ghost". This charcuterie board/basket is filled with fresh winter veggies and some of my favourite Cypriot family recipes, from traditional hummus, spicy Cypriot cracked olives to garlic lemony skordalia and butter beans. Its not only simple and delicious, but can be made the day before and assembled in flash so you can spend more time together!  xoxo

Ingredients:

Celery sticks, radishes, heirloom carrots, pickled beets, 

French beans, red peppers, green peppers, cucumbers, kohlrabi, favourite

rice crackers

Cracked Green Olives (click for recipe)

 

Marinated Feta

 8 oz block goat/sheep milk feta, cut in 1/2 inch cubes

1/3 cup extra-virgin olive oil

tbsp. fresh lemon juice & zest of half a lemon

1tsp. dry oregano

fresh ground pepper

Preparation:

In a small bowl, combine oil, lemon juice, zest & oregano. Add feta

and gently mix. set aside and let marinade at room temperature for

30 mins.

 

Hummus

1 cup chickpeas, cooked

1 cup tahini, sesame paste

2 garlic cloves, roughly chopped

1/4 cup fresh lemon juice

1/2 cup olive oil

1/4 cup water

salt & pepper to taste

2 tbsp. fresh Italian flat leaf parsley, finely chopped

Preparation:

In a food processor, add, chickpeas, tahini, garlic, oil and water. Blend

until smooth. Place in a bowl, stir in parsley & season with salt & pepper.

Skordalia

3 large Yukon gold/yellow potatoes with skin on, cooked tender 

3 large garlic cloves

1/2 cup extra-virgine olive oil

1/4 cup fresh lemon juice

salt and fresh ground pepper to taste

Preparation:

Drain potatoes and let cool for a few minutes. Remove skin and place

in a bowl. Use potato masher to mash them well.

In a food processor, add garlic, oil and lemon juice. Puree until

creamy. Add puree to mashed potatoes and whisk well. Season with

salt and pepper.

Butter Beans

1 cup butter beans, cooked

1/4 cup red onion, finely diced

2 tbsp. Italian flat leaf parsley, finely chopped

1/4 cup extra-virgin olive oil

2 tbsp. apple cider vinegar

salt and fresh ground pepper

 

Preparation:

Toss all ingredients together and season with salt & pepper.

SERVINGS 4 -6 | PREP & COOK TIME 1 hour.

Copyright © 2016 Irene Matys.

All Rights Reserved.

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