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What you need:

4 oz / 113 g crumbled feta cheese  (at room temperature)
4 oz /113 g cream cheese  (at room temperature)
8 oz / 227 g Swiss cheese  ( grated )
2 tsp honey
4 oz /113 g finely chopped pecans
4 oz / 113 g finely chopped dried cranberries
Assorted crackers for serving

What you do:

Mix the cream cheese, feta, Swiss and honey until combined using an electric mixer or food processor.

Transfer the cheese onto a sheet grease proof paper and roll into a 1.5″ x 10″ log. Close the grease proof paper and refrigerate for 1 hour or until firm.

Mix pecans and cranberries, and spread into a rectangle on a clean sheet grease proof paper. Roll the cheese log over the mixture to coat all sides evenly.

Wrap in plastic wrap and refrigerate. (Log may be refrigerated up to 3 days.) Remove from refrigerator 15 minutes before serving.

Serve with crackers.

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What you need:

4 carrots, quartered lengthwise and cut into 1-inch pieces
4 long strips lemon zest
4 sprigs fresh dill, plus 2 to 3 tablespoons chopped
2 tablespoons olive oil
salt
1 1/2 – 2 lb of chicken ( diced)
2 pints  chicken broth
1 cup small pasta, such as pastina
1 cup frozen peas, (defrosted)
1/2 bunch fresh spinach, stemmed
Freshly ground pepper
4 ounces feta cheese

What to do:

Combine the carrots, lemon zest, dill sprigs, olive oil and 1/2 teaspoon salt in a 5 litre slow cooker. Season the chicken with salt and add to the cooker. Add the broth and 4 cups water, cover and cook on low, about 8 hours.

Around 20 minutes before serving, add the pasta to the slow cooker, cover and cook until tender, around 15 / 20 minutes.

Stir the chopped dill, peas and spinach into the soup and cover until the spinach wilts, about 2 minutes.  Season with salt and pepper. Ladle into bowls and crumble the feta on top.

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