Not surprising at all.
Not surprising at all.
Or Schloss, a salty soft ripening cheese - I think it's base is the same as brie. It goes really well straight on crackers/baguette with a good beer. As a goat cheese substitute, I think it would do very well too! And of course, this means a romantic trip to the Marin French Cheese (formerly Rouge et Noir) factory in Marin County.
Thank you again for this delicious recipe! I fixed a variation of it last night for a party....didn't have figs, so I substituted "Nut Thins" crackers, goat cheese, walnuts, fig preserves and peach & apricot jam. It was very good, and I received a lot of complimentsChristianSchwengeler wrote: ↑Fri Aug 14, 2015 9:58 amI can see you like food to. I will try the almonds. Food is a good thing, one does not have to ask what it is good for, it is recycled in glance and there are always potential clients around for it.OldC1guy wrote:I've never tried coriander pesto. Over here it's called cilantro. The one ingredient that is missing is nuts. In basil pesto it's pine nuts (pignoli). In cilantro pesto I'd use almonds (plain roasted). Buon appetito...
You may want to try out this summer starter: 4-5 persons
8 ripe figs, I like the dark ones, but the green works fine
200 gr. of white cured goat cheese ( just take what you can buy in your place, the rather salty cured stuff -not hard cheese- works best)
Cut the goat cheese in appropriate pieces of about 1 ½ square inches, and place half a fig on top of it. You can peal the figs if you want, but this is not necessary. Put a spoon full of pumpkin jam on top of the fig and place a quarter of a walnut on top of it. Then place about 3 pieces per person on a plate and serve as a starter. You can use them also on a buffet of course..
Hi, I am glad you like it. I had it also from a friend in the Algarve who used to make these as a starter. You can make a lot of variations of it and I am sure yours worked fine!doug wrote: ↑Fri May 18, 2018 10:05 am
Thank you again for this delicious recipe! I fixed a variation of it last night for a party....didn't have figs, so I substituted "Nut Thins" crackers, goat cheese, walnuts, fig preserves and peach & apricot jam. It was very good, and I received a lot of compliments
Must work fine. I used to go to a place where they make a fennel/apple/orange salad with raisins and I love it
Kitchen is an unlimited creativity space and I absolutly love advocado dishes. I use to make a kind of guacamole but I mix the advocado with youghurt or white cheese and olive oil and spices and salt and put it into the mixer. Ideal to eat with cooked potatoes. Some make sweet advocado mousse which I don't like at all. The good thing with food is that it is recycled pretty imediately, you don't need to ask what it is good for, and there are always new possible "clients" around who don't complain eitherFretnot wrote: ↑Fri May 18, 2018 11:15 amLovely thread! A good friend taught me this simple salad - avocado, diced cucumber, some finely chopped red onion, and diced tomato (make sure they have good flavour). Sprinkle some dried oregano, dress with olive oil and red wine or balsamic vinegar. Nice contrast of textures and flavours; the red onion/tomato and avocado/vinegar with cool cucumber.
I guess I need breakfast