I was recently invited to take part in the Two Oceans Simple Snacking Challenge. Our brief was to create a simple snack solution for four people and pair it with Two Oceans wine ~ tough job one might say! The most difficult part of the challenge, was that the snacks for four, had to come in budget at no more than R100. The best part about the Challenge, is if my snacking solution is deemed the best, I stand a chance of winning a two nights at either the Strandloper Ocean Boutique Hotel in Paternoster or Birkenhead House in Hermanus.{“pick me” “Pick me”}Well I was certainly up for the challenge 🙂
I simply love living in one of the most beautiful cities in the world, surrounded by gorgeous mountains and the stunning blue ocean! Summer is definitely one of my favourite times of the year – it is perfect for alfresco dining, spending time with good friends and sipping great local wine. I used all these influences to create my Two Oceans Simple Snacking Challenge menu. It combines all the flavours and ingredients I love, to create a delicious snacking platter for four people.
Red Pepper & Feta Dip served with Toasted Pita Triangles and Salad Crudités
Red Pepper & Feta Dip:
3 Large Red Peppers
¼ Cup Olive Oil
4 Garlic Cloves (peeled)
1½ Rounds of Feta Cheese crumbled
Halve and de-seed the red peppers. Place on a foiled covered baking tray, along with the garlic cloves and place under a hot grill until the peppers are blistered and slightly blackened. Remove the peppers and place in a glass bowl and cover. Once cooled remove the outer skin of the peppers. Place the peppers along with the roasted garlic, olive oil and feta into a food processor and blend until smooth. Add salt and pepper to taste. Place in the fridge to chill.
Toasted Pita Triangles:
4 White Pita Breads
50g Salted Butter
Slice the pita breads in half and pop into a toaster until golden and crispy. Slice the halves into quarters and brush with melted butter. For extra flavor you can add garlic to the melted butter.
Salad Crudités:
4 Large Carrots
1 Cucumber
Slice the carrots and cucumber into sticks for dipping and place into serving bowls.
