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Almond Feta

Almond Feta

30 min
For 4 servings
  • 300 gunpeeled almonds
  • 400 mlwater for soaking
  • 240 mlwater
  • 3 tbsplemon juice
  • 1,5 tspsalt
  • 3 tbspolive oil
  • 1 pcgarlic clove
  • 1 tspdried oregano
  • 1 pcStraining cloth

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Directions

multi-purpose blade
processor
jug 1.0 l
Pour boiling salted water over the almonds and leave to soak for 10 minutes. Drain in a strainer and squeeze the kernels out of the skin. Finely chop the kernels with the bamix® Processor. Then put them in the bamix® 1.0 l jug with 240 ml cold water, lemon juice, salt and oil. Peel the garlic and add it. Purée everything until smooth using the bamix® multi-purpose blade.
Place a sieve over a suitable bowl and line with a straining cloth. Sprinkle the oregano in the centre of the cloth and pour the almond mixture over it.
Fold the corners of the cloth over the mixture, then twist the whole thing to squeeze out the liquid. Place a plate on top of the packet and weigh it down, e.g. with a tin can. Leave to rest at room temperature for approx. 8 hours.
Preheat the oven to 165 °C. Grease a baking tray with oil. Turn the almond purée out onto the baking tray, round side up, and remove the cloth. Brush the cheese with 1 to 2 tbsp olive oil and a little salt. Bake in the oven on the middle rack for about 40 minutes, until lightly browned. Remove from the oven and leave to cool. Use as you would a real feta for salads or casseroles. It will keep in the fridge for approx. 4 to 5 days.

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