Limoncello Cheesecake {No-Bake}

I’m still reminiscing about my trip to Italy this Summer. So I’ve been baking lots of Italian-inspired recipes for the blog lately to remind me of our memorable trip. And everyone knows how much I LOVE cheesecake. Specifically I like no-bake cheesecakes, because they’re so easy to make and are great for when it’s too warm to be baking in a hot kitchen. I wanted the recipe to represent the taste of Italy. So when I found this recipe, I knew I needed to try it out! And for me, limoncello is definitely one of the most Italian drinks out there (plus it’s my ultimate favourite liqueur). So I thought why not combine the two?! Well, it definitely worked, as I think this is one of the best cheesecake I’ve ever tasted, so amazing and packed full of lemony limoncello-y yumminess! It’s makes an amazing boozy lemony weekend treat and definitely another must make recipe! Enjoy!

cheesecake weekend

cheesecake limoncello

Top off with fresh summer berries for even more extra deliciousness

limoncello cheesecake slice

 I thought I would share a snapshot from my holiday. Most nights in Italy we would venture out to some beautiful old towns just to walk around and soak up the evening atmosphere. As you walk into San Gimignano, many of the shops would sell little boot-shaped bottles full of limoncello (picture below). I have to say, I was very much tempted to buy one (or a maybe a few…).

limoncello

cheesecake college

Each slice cuts perfectly, it’s smooth, mousse-y, luscious, lemony and super delicious! (I hope I’m convincing you to make this amazing recipe?!…) If I was to describe it I would say it’s tastes like something very close to heaven. Really! The base is crunchy, buttery, just perfect. And then you taste the filling, which is the most amazing creamy, airy goodness! Definitely  a must make if you’re a lemon lover just like me!

cheesecake bite

I also love the fact this cheesecake is speckled full of vanilla and lemon zest! It looks super pretty and makes the cheesecake taste so, so good!

 

Makes 1 Cheesecake (Serves 10-12)

Ingredients-

Base-

250g of digestive biscuits, roughly broken (graham crackers or plain white cookies can be used)

150g of unsalted butter, melted

Cheesecake Filling-

600g of full-fat cream cheese, at room temperature

3 tbsp of icing sugar or caster sugar

1/2 tsp of vanilla bean paste

Juice and zest from 1 large unwaxed lemon

2 free-range egg yolks

14g of powdered gelatine (2 x small packets) (I use Vegetarian)

3 free range egg whites

300ml of double cream, chilled

50ml of Limoncello (2 shots)

To serve- 

Fresh berries, such as raspberries, blueberries etc

Method- 

1. For the base: Blitz the biscuits in a food processor until fine. Or bash with a rolling pin in a bag. Mix together with the melted butter. Press into a 23cm springform cheesecake tin until well compact (I like to use the back of a spoon or glass to smooth over.). Place in the fridge whilst you make the filling.

2. For the cheesecake filling: Cream the cream cheese with the sugar and vanilla paste until smooth. Add the lemon juice and zest and the egg yolks and beat until well combined.

3. In a small bowl, add 3 tbsp of boiling water and sprinkle over the gelatine, stir until dissolved. Then add the gelatine to the cheesecake filling, beating continuously.

4. Beat the egg whites until they hold stiff peaks and fold into the cheesecake filling. Then beat the cream until soft peaks form and fold in gently along with the limoncello.

5. Cover and chill in the fridge for at least 2-3 hours or overnight. Serve with fresh berries. Enjoy!

 

Recipe adapted from here

 

My Recipe Notes:

  • I use large free-range eggs.
  • For my own preference I like to use Vegetarian gelatine, but use whatever you have in your cupboard.
  • Try to use a really good quality limoncello- the flavour will be a lot better.
  • Regarding the biscuit base, you could also use Italian almond biscotti if you prefer to.
  • The cheesecake is best served chilled and it will keep in the fridge for up to 3 days.
  • You can add a little splash extra of limoncello if you like!

 

cheesecake pics

 Enjoy the recipe guys! 

jess

Tomato, Parmesan & Herb Focaccia

I love making homemade focaccia. What’s not to like about delicious olive oil bread, crispy on the base, soft and airy in the middle and topped with sweet, aromatic herby tomatoes and parmesan. I think breads like this one should be celebrated, they’re packed full of flavour, bright colours, are super simple to make and taste amazing! For me this focaccia is the taste of Summer, but could equally be enjoyed with a big bowl of homemade minestrone when the cold weather arrives. Every single flavour works hand in hand, the sweet tomatoes with the fruity parmesan and delicious herbs really create an authentic Italian taste. Slice up into large squares for the ultimate lunch time treat! Enjoy!

focaccia recipe pic

The recipe was inspired by my time in beautiful Tuscany this Summer. We tried this focaccia from a local panetteria (bakery), near where we we’re staying. We’d just got off our flight and  were pretty hungry after an early wake-up that morning (2 a.m and NO breakfast!!). So by lunch time I was completely and utterly ravenous to say the least! But this focaccia caught my eye straight away, it looked amazingly good and it tasted brilliant. We continued to buy it for our lunch most days it was that good. So I knew as soon as I got back into my kitchen, I needed to recreate it!

focaccia easy

This focaccia from my kitchen has exactly the same characteristics. Unbelievably soft and airated inside, with a subtle crispiness from the fragrant olive oil. A thin layer of Parmigiano-Reggiano, a layer of the sweetest tomatoes and then finished off with a good sprinkling of homegrown herbs and even more parmesan. Amazing. So simple, but delicious. I’ve used the best quality ingredients I could find and use of homegrown herbs really gives this focaccia that ‘authentic’ taste.

I’ve also used Pome Dei Moro tomatoes, which is an Italian variety of tomato, but they were grown here in Southern England. The tomatoes are perfect for focaccia, salads, or sauces because they’re have a distinctive and intensely sweet taste. So you can only imagine, after baking, the tomatoes get even more sweeter and flavourful.

making of focaccia

bread focaccia

(Makes 1 focaccia)

Ingredients- 

Focaccia dough- 

1/2 tsp of fast-action dried yeast

300g of strong white bread flour

1 tbsp of extra virgin olive oil

1 tsp of salt

170ml of lukewarm water

Topping-

25g of freshly grated Parmigiano-Reggiano

200g of cherry tomatoes, halved

1 1/2 tsp of dried oregano (I used Italian origano)

A few sprigs of fresh thyme & rosemary

Method-

1. To make the focaccia dough: In a large mixing bowl, combine the yeast, flour, olive oil, salt and water. Mix together with a wooden spoon to form a dough. Knead in a stand mixer, fitted with a dough hook for 5-7 minutes or until you have an smooth, elastic dough. (You can also knead by hand, just lightly flour a work surface, then knead until smooth for 10 minutes.)

2. To rise the dough: Once kneaded, pour a little olive oil over the dough and roll around to coat. Cover with a damp tea towel or some cling film and put somewhere warm for an hour or until doubled in size.

3. Put dough in the baking tray: Once doubled in size, spread and press the dough out into a lightly oiled medium-sized (20cm x 23cm baking tray). Using using fingertips, press holes into the dough. Then drizzle over another 1 tbsp of olive oil and leave somewhere warm for 20-30 minutes until a little risen.

4. To assemble: Preheat your oven to 200 degrees C Fan. First, sprinkle the  top of the risen focaccia dough with half the grated parmesan cheese. Then, top with half the chopped herbs. Now layer the halved tomatoes on top- making sure to gently press into the dough a little. Scatter over the remaining chopped herbs and the remaining parmesan.

5. To bake: Bake in the preheated oven (preferably on the middle shelf, where most the heat is) for 20 minutes or until slightly risen, and golden all over. Cool in tray for 10 minutes, then carefully remove and leave to cool fully on a wire rack.

Once cooled, slice up into squares and enjoy!

 Notes:

  • To make this recipe Vegan omit the parmesan.
  • Best enjoyed warm and toasted, but also great to pack up for a picnic.
  • Use more parmesan if you like, adjust to your liking.
  • Additional toppings: Add roasted red onion, olives or anything that takes your fancy. Make the recipe your own!

 

tomato foca

You will definitely find yourself going back for another slice! It’s too addictive!

Enjoy the recipe guys! 

jess

Tuscany, Italy

Hello everyone- I hope you’ve not missed me too much! I’ve just got back from 2 weeks holidaying in beautiful Tuscany, Italy! Here I thought I would share a little bit about my holiday and travels with some (or quite a few!) of my favourite pictures.

The last two weeks have been absolute bliss for me, I LOVE everything about Italy, it’s one of my top travel destinations- not only for the amazing food, but also the stunning scenery and cities. I’ve come home, with my case packed-full of delicious culinary treats (too many packets of pan di stelle- those biscotto are TOO addictive!!) and some kitchen untensil’s ready to get back to baking and sharing some amazing recipes for you all. So enjoy my photos guys- I’ve decided to take you through all the places we visited whilst on holiday!

You’re going to fall in LOVE with Italy and this beautiful region!

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Firenze (Florence) 

Florence is one of Italy’s most beautiful and stunning cities. Full of artwork, cathedrals, history and amazing food, it’s a city not to be missed on your Tuscan adventure.

firenze

italy flag

Italian flag flying high above the Arno river 

 panini

Panino is one of my favourite foods to enjoy in Italy. I eat these all the time for lunch back at home- they’re so good especially filled with spicy and salty salami or some of the famous Porchetta (pronounced por’ketta). But I also love my panino filled with the best fresh, Italian mozzarella, sliced tomato and dried origano. So good to eat whilst enjoying the sights of Florence!

produce florence

The most amazing and colourful fresh fruit and vegetables on street corners 

florence pomodoro

cat picture

Siena

Siena, another one of the my favourite places to visit. We enjoyed some of the best Pizza we’d ever eaten whilst sitting in the famous Piazza del campo (square)- one of Europe’s greatest Medieval square’s. Though Florence supposedly makes the ‘best’ gelato in Tuscany, I thought the ice-creams we tried in Siena were very good competition- definitely worth the price! Full again of lots beautiful historic buildings- this city is another tourist paradise.

siena duomo

Siena Duomo (Cathedral)

siena

fresh fruit stall siena

pizza siena

siena gelato

(Not the best looking ice-cream, but strawberry (fragola) and chocolate is one of the best combo’s!)

Pisa 

We visited Pisa for my 18th birthday. I enjoyed a great day, packed full of sightseeing and happily devoured an amazingly good margherita pizza, which was HEAVEN! Though the weather wasn’t too great that day, the fact I got to eat pizza made up for that for sure! The evening was enjoyed back at our private villa with many glasses of proscecco!

leaning tower of pisa

pisa pics

Piazza del Duomo (Cathedral Square)

pizza in pisa

As you can tell we ate quite a bit of pizza on this holiday! In this photo, me and my Sister ate classic Margherita, Mum enjoyed Marinara and my Dad ordered proscuitto e funghi. All we’re divine- but I couldn’t manage the whole thing! 

becky pizza

Becky enjoying her Pizza!

Also, if you have room for ice-cream, do visit De’Colelli for amazing gelato!

San Gimignano 

We stayed just outside of the medieval town, San Gimignano. The town is lovely and idyllic and is home to one of the world’s best ice-cream shops, Gelateria Dondoli- of which we enjoyed our fair share (probably a little too many ice-creams per trip!). I definitely preferred the smaller towns, to the the more well-known or more visited cities, there was something about wandering off the beaten track or down quiet little streets that I love.

san gimi black n white

san gimi st lucia

View of San Gimigiano from St Lucia 

san gimi night sky

san gimi

The famous towers in San Gimignano 

pizza san gimi

gelato

Gelato from Gelateria Dondoli (the gelato world champion)- my favourite flavours cioccolato and pistachio 

pinachio

pottery in san gimi

leather bags

Volterra 

A beautiful windy, hilltop town, well worth a visit if you’re in Tuscany. Explore wandering off to the many quiet streets. Best known for it’s alabaster (marble) and also the famous Twilight films (and of course Assassin’s Creed!!).

volterra streets

volterra

Palazzo del Priori

volterra

volterra tower

ampit volterra

o

The coolest photo ever!

tiptree jam

I found a little taste of home in Volterra!

 

Monteriggioni  

A small, but pretty Medieval walled town. Views overlooking Siena and great place to indulge in some interesting history. Definitely worth a look!

monte pic

monteg

Piazza Roma 

sunflower fields

Beautiful sunflower fields on the car journey home 

Chianti (Radda & Castellina)

We visited these two small, quaint towns which lie within the famous Chianti region of Tuscany. I definitely recommend you visit the medieval town of Radda, the town itself is so quiet and peaceful, not your typical ‘touristy’ town, so perfect to walk around and get lost in your thoughts. Walking further through the narrow streets,  you will come across the amazingly stunning and peaceful Church of San Niccolò. The church is famous for it’s Romanesque origins and wooden crucifix from the 15th century. Also, I found lots of amazing pastas and foods whilst walking through Castellina- which reignited my passion for cooking again.

 church chianti

Church of San Niccolò, Radda, Chianti

chianti shops

chianti food

risotto

Risotto ai funghi is a Tuscan classic 

pasta

Aglio, Olio e Peperoncino (garlic, oil and chilli flakes) seasonings. These are great tossed into fresh pasta for a filling dinner!

flowers chianti

chianti art

Inspiring artwork in Castellina 

chianti 

Colle di Val d’Elsa 

This is the town we visited quite a lot and spent many evenings walking through the peaceful streets, completely away from the tourist trails. It was so beautiful, many amazing viewpoints and you actually get the chance to go down a lift and walk through the underground tunnels, then treat yourself to a gelato, sit by the fountain and watch the sun set. So cool and a perfect end to the day.

colle val di elsa streets

colle val d'elsa pics

colle di val d'elsa

Also, I like to thank the lovely Margherita who writes one of my favourite food blogs, La Petite Casserole. Margherita is from Florence, but currently lives in Montreal. She very kindly sent me an email sharing with me all the best places to eat in and around Tuscany, which I thought I would share with you all too as well.

Gelato: Rivareno ( borgo albizi)
Easy lunch: Macelleria Falorni ( avevo di San pierino)
Easy lunch or easy dinner: 5&5 ( piazza della Passera)
Mercato di San Lorenzo ( they’ve just renewed it, is full of small restaurants and local food productors)
For an aperitivo: Easy Living ( the open bar along Arno river, close to San Niccolo)
Dinner with amazing view (Fiesole): terrazza 45 or Pensione Bencistà!

Ristorante il Pozzo (Montereggioni)

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Thank you for reading…

I really hope to have inspired you to get out there and explore beautiful Toscana! I’m now very excited to get back in my own kitchen and cook lots of amazing dishes inspired by my time in Italy this year. From fresh pasta recipes, to the best homemade pizza and ice-cream- I’ve got a lot of recipes all lined up for you to enjoy in the coming weeks!

me

Grazie per la lettura!

jess

Tuscan Rosemary & Garlic Butter Rolls

These rolls are beyond amazing, and are definitely one of my best recipes to date. Speckled full of fresh Tuscan rosemary, baked until golden and then brushed with the best homemade garlic and rosemary butter, what’s not to like? They’re tasty, packed full of amazing summery flavour and definitely make a great addition to a meal. I’ve seen many recipes for buttery rosemary rolls out there, but most of those recipes don’t make the roll completely from scratch. For me bread is best if it’s been completely homemade in your kitchen, it looks more rustic (which is definitely always a good thing) and tastes so much better! I used the recipe for tear ‘n’ share bread to make these rolls, the addition of olive oil in the dough not only makes these truly authentically Italian, but it makes them super soft and delicious and taste very much like a focaccia. I knew I had to upload the recipe, because after I shared a photo on my instagram lots of people asked me to share the recipe and every single roll got utterly devoured by everyone in my house (which is always a good sign when you’ve baked something!). So here is my recipe, which I hope you all really enjoy trying out, I know you’re going to love them!

rolls easy

Ingredients- (Makes 12 rolls)

550g of strong white bread flour

1 1/4 tsp of fast action dried yeast

2 tsp of sugar

1 1/2 tsp of salt

2 tbsp of extra virgin olive oil

330ml of luke warm water

1 tbsp of freshly chopped rosemary

Garlic rosemary butter- 

55g of unsalted butter, melted

4 small cloves of garlic, finely minced

1 tbsp of fresh rosemary, finely chopped

Method-

1. To prepare the dough: Combine the flour, yeast, sugar, salt, oil and water in a large mixing bowl. Mix together with a wooden spoon until you have a sticky, rough dough. Using an electric mixer or hand mixer fitted with a dough hook, knead the dough for 7 minutes or until soft. Add the rosemary and knead for another minute to incoporate fully. Remove the dough from the bowl, drizzle in a little olive oil and roll the dough around, enough to to cover it with oil. Cover with cling film and leave somewhere warm for an hour or until doubled in size.

2. Rolling the dough out: Once doubled in size, lightly floured a work surface. Divide the dough into 12 equally sized pieces- I find it easier to divide the dough into half, then half again, then into threes. Once divided in pieces, roll out into a rough, smooth dough ball with the palm of your hand. Place on a lightly oiled baking tray- space apart a little, so they have enough room to rise. Then cover with cling film and leave somewhere warm again for another hour or until doubled in size.

3. Baking the rolls: Once doubled in size, preheat your oven to 180 degrees C. Brush the rolls with a little oil, then with a good sprinkle of sea salt. Bake for 18 minutes until golden and risen. (Whilst the rolls are baking make the butter.) Combine the rosemary and garlic with the melted butter. Then after 18 minutes of cooking, take the rolls out and brush the tops with the butter.

4.  Place back in the oven for another 2-3 minutes, then take out and move to a wire rack. Cool completely, then enjoy! (The rolls will stay fresh in a bread bag for up to 1-2 days- you can also freeze the rolls for up to month).

rolls light and airy

I wanted to show you how light and airy these rolls are. What I love most is the fact the butter not only coats the top but it also runs down the sides and makes the texture really crunchy and crispy! Also, it’s a good recipe to start practicing your bread making skills with, it’s actually my Mum’s bread dough for basic white rolls and loaves, but adding the rosemary makes them extra special.

image

These rolls are best served dipped into some Modena balsamic vinegar and olive oil. Sometimes the simple things in life are the best.

rolls

Enjoy the recipe guys!

jess

Ultimate Chocolate Fudge Cake with Raspberries

I had family over for the weekend to celebrate my 18th Birthday. I don’t actually turn eighteen for another few days, but as I’m off on holiday to Italy next week I wanted to have family over for a low-key get together before I go away. When my Sister and Mum asked what cake I would like, I remembered this amazing cake that my Sister made me for my birthday a couple of years ago. It was chocolate fudge (my ultimate favourite cake flavour), and was covered with fudge icing, then decorated with white and milk chocolate fingers, then topped off with tart, fresh raspberries. It was absolutely perfect and I just knew it was definitely the cake I wanted to have again to celebrate my birthday this year! So they kindly put together this AMAZING chocolate cake- it was mega delicious and I thought I would share some pictures and the recipe for you all. ENJOY!

fudge cake easy

Please admire this beauty of a cake! It really tastes as amazing as it looks. Perfectly soft and chocolatey cake, layered with my favourite fudge icing, then decorated with chocolate shortbread fingers and raspberries. I’m sure you’re in awe just looking at this amazing cake? It’s the kind of cake, you just want to dive into head first!

Also, for me this cake was sooo much better than what you could ever buy in the supermarket, it definitely puts supermarket cakes to shame! The cake itself was actually inspired by one of my most favourite TV Chef’s Lorraine Pascale’s ‘I can’t believe you made that’ Cake. It’s very similar in the design.

cake

Ingredients-

Cake (Makes 2 x 8 inch cakes)

1 3/4 cups of plain flour (all purpose)

2 cups of caster sugar

2 teaspoons of bicarbonate of soda (baking soda)

1 teaspoon of baking powder

1 teaspoon of salt

3/4 cup of good-quality cocoa powder

2 free-range eggs (I used medium sized)

1 cup of buttermilk

1/2 cup of Vegetable oil

1 cup of freshly brewed coffee (use a nice strong coffee)

To decorate- 

2 packets of chocolate fingers (I used an assortment of white and milk chocolate)

200g of raspberries

Method-

1. Preheat your oven to 180 degrees C Fan. Line two 8 inch cake tins with some baking parchment and grease the sides with some butter. Then set aside. Sift all the dry ingredients into a large mixing bowl (the flour, sugar, bicarb, baking powder, salt and cocoa.) Mix with a wooden spoon, just to combine.

2. Then add the eggs, buttermilk, oil and the freshly brewed coffee. Mix until all the ingredients are well combined and they are no lumps in the batter- don’t overmix, just mix until you can’t see any lumps of flour!

3. Ladel the cake mix into the tins and then bake in the oven for 35-40 minutes or until the cakes are well risen and a cake tester comes out clean. Once cooked, allow to cool in tins for 30 minutes, then remove from tins and leave to cool completely on a wire rack.

4. To decorate, spread a thin layer of the fudge icing onto one cake layer. Then sandwich together with the over cake half. Spread the remaining ganache around the outside of the cake- don’t worry if it doesn’t look perfect as you’re going to decorate with loads of chocolate!

5. Decorate the outside with the chocolate fingers. Then top with fresh raspberries. Slice up and enjoy! (The cake will keep in an airtight container for up to 3 days)

Note: Top with the raspberries just before serving. 

image

Tasty and so simple to put together. If you’re a chocoholic just like me, you really must try this recipe out! It’s definitely the kind of cake where one slice is not enough. I guarantee that you will be going back for more once you’ve finished a slice! I’m actually guilty of eating a rather large slice of this cake for breakfast the next day- but can you blame me, it was so, so good to eat and again who doesn’t eat cake for brekkie?!

me picture

And because it’s my birthday, I thought I would share a photo of me when I was younger…

Thank you for all the lovely birthday wishes!

jess

Strawberry Cheesecake Ice-Cream {No-Machine}

This no-churn, no-machine Strawberry Swirl Cheesecake Ice-Cream is super delicious and makes a great summer treat! Easy to make, and like most my ice-cream recipes this one is completely no-churn and only requires a handful of ingredients to make. I decided to post another ice-cream recipes as my Melba Popsicles were really well received by you all, so thank you to everyone who left me some lovely comments- I really appreciate it! So, as my ice-cream recipes have been so popular with you all and lots of my readers have been asking me to share more strawberry recipes I knew more ice-cream was the perfect choice for today! Strawberry Cheesecake was my favourite flavour on to enjoy whilst I was on holiday last year, so I thought it would be great to make my own! I wasn’t disappointed, as this ice-cream was so, so good!

image

Just as creamy and delicious as ice-cream you can buy in the supermarket. I have to say this recipe tastes exactly like Häagen-Dazs ice-cream, but better (of course)! It’s lush, especially best scooped into a waffle cone or served in a bowl with lots of extra strawberries. (Also, let me apologise for the TERRIBLE pictures. My lighting was bad because it’s been super dark! So I found it hard to photograph my ice-cream before it started melting, but the taste definitely made up for those downfalls!…)

strawberries ice cream strawberries

ice cream delicious Ingredients-

Strawberry Syrup- 

225g of strawberries, hulled & chopped into small pieces 

50g of caster sugar

55ml of hot water

Ice Cream Base- 

1x 397g can of sweetened condensed milk

300ml of double cream, chilled 

250g of full-fat soft cream cheese (must be at room temp) 

1 tsp of pure vanilla extract

Biscuit Crumble-

75g of digestive biscuits, finely crushed

30g (1tbsp) of unsalted butter, melted

Method-

  1. To make the strawberry syrup: Place the chopped strawberries, sugar and hot water in a small saucepan. Heat gently, allowing the sugar to completely dissolve (stir occasionally). When there’s no sugar granules left, bring the mixture up to the simmer. Simmer gently for 5 minutes. Then blitz in a food processor/blender until smooth. Pass through a sieve into a bowl to extract the seeds. Then cool down and place in the fridge until cold and slightly thickened.

2. To make the Ice-Cream base: Whisk the cream and vanilla until just starting to thicken. Add the really soft cream cheese and then whisk for just a few moments to combine until smooth. Fold in the condensed milk.

3. For the biscuit crumbles: Mix together the crushed biscuit and melted butter.

4. To assemble: Fold in half the biscuit into the ice-cream base with half the syrup. Swirl the syrup around a little to combine the flavour throughout. Then pour into a regular loaf tin.

5. Finish by sprinkling over the remaining biscuit crumbs and swirling in the strawberry syrup. Cover with cling film and then really carefully place in the freezer for at least 6 hours or overnight. To serve- Allow to thaw for 5 minutes, then scoop into waffle cones or into bowls. ENJOY!

ice cream easy

Enjoy and have a great weekend guys!

jess 

 

Greek-style Orzo Pasta Salad

This orzo combines all my favourite summer flavours into an amazingly tasty less than 10-minute pasta salad recipe. I love making this orzo ready to take out for summer picnics or serve as a side dish for BBQ’s- because it such an easy and effortless dish to make. The best thing about this recipe is you can make it the night before and leave it in the fridge ready to eat when you like, so you have an amazing Greek salad pasta whenever you want! This pasta salad is enjoyed by everyone who tries it, it full of delicious Greek flavours and the addition of fresh thyme picked straight from the garden brings a lovely herby aroma to each mouthful. Each bowlful of this divine pasta salad is packed full of fresh, sweet cherry tomatoes, tangy red onion, refreshing cucumber and crumbly salty feta. Serve alongside grilled lemon chicken or soulaki for an amazing meal!

pasta orzo easy

orzo greek salad

I not only love the flavour and taste of this dish, I absolutely adore the colours and vibrancy. For me, you definitely eat your eyes, so when something looks lovely and vivid I definitely want to dig right in! I like to use orzo in this pasta salad, but you can use any other short pasta (anything from fusilli, to farfelle or penne). The orzo is so delicious, it’s small and takes up the flavours from the lemon, olive oil and thyme a lot better. Feel free to add any other of your favourite ingredients, I made this orzo for my sister as she LOVES Greek salad, however she doesn’t like olives, but I definitely think a few sliced kalamata or black olives would work great in this.

orzo salad

Ingredients- (Serves 4)

200g of dried orzo

140g of cherry tomatoes, halved

140g of chopped cucumber- (remove the soft, watery centre with a teaspoon)

Half a large red onion, finely diced

60g of Greek Feta, crumbled

A few sprigs of fresh thyme leaves

2 tbsp of good extra virgin olive oil- preferably Greek olive oil

Good squeeze of fresh lemon juice

Sea salt and cracked black pepper, to taste

Method- 

1. Cook the orzo according to the packet instructions (mine took 8 minutes). Once cooked, drain and cool with cold running water. Set aside.

2. In a large mixing bowl, combine the olive oil, lemon juice, chopped tomato, cucumber, red onion and cooked orzo. Season and add the thyme and feta, gently mix being carefully not to break the feta up too much.

3. This pasta is best serve chilled, I like to rest in it the fridge for at least 30 minutes before serving, but the longer time it can sit, the better the flavours will get.

Note:  If not serving straight away, place in an airtight container and place in the fridge until you want to serve. (It will stay fresh in an airtight container for up to 3 days). 

pasta

pasta salad orzo

Summer in a bowl! You’re definitely going to take a taste trip to the Med with this recipe!

jess