JUstDreamInparadise.......JUDI living in Paradise

I am fifty something and I love my family and the life I live. I'm an optimistic person by nature and I try to find a positive for every negative. I'm not a vegetarian, but the animal I eat is. I enjoy cooking, photography and scrapbooking. Since living here I have become a gardener and take immense joy in the beauty of my garden. My husband and I feel that we are the caretakers of the land rather than land owners. We run a grass fed Droughtmaster Stud on our little piece of Paradise and the cattle are a never ending supply of photo opportunities.

Monday, 13 January 2014

Hors d'oeuvre…..

….."first course served before the main meal and often meant to be eaten by hand" (Courtesy Wikipedia)
We had guests for lunch yesterday and I alway like to experiment with at least one dish that I have never made before.  Today it was the hors d'oeuvre….Goat Cheese Spread with Herbs and Olive Oil.  I found the recipe while surfing the web and it looked nice and easy.  As it turned out it was also very tasty.
I served it on a platter in the middle of the table and provided a small plate and knife so that my guests could help themselves.  Goats cheese is a strongly flavoured cheese but with the addition of herbs, lemon zest and a couple of other ingredients it really is a recipe worth trying.
Hubby and I polished off what was left for dinner last night. It was just the right thing to eat after a large lunch.  Here is the recipe:

Goat Cheese Spread with Herbs and Olive Oil
Ingredients:
360g soft goats cheese (3 x 120g packets)
2 tablespoons heavy cream
2 tablespoons olive oil plus more for drizzling
2 tablespoons dry white wine
salt, freshly ground pepper
2 tablespoons chopped fresh herbs (choose at least two from the following: parsley, chives, tarragon, dill)
1 tablespoon grated lemon zest
Good crackers or slices of walnut bread
1 punnet cherry tomatoes
1 celery heart cut into sticks

Put goats cheese, cream, olive oil and wine in a food processor (or mix in a bowl with a wooden spoon).  Pulse just to blend.  Mixture should be spreadable.  If it's too thick add a little more cream.  Season, taste and adjust as necessary.
Reserve 1 teaspoon herbs for sprinkling and add the rest to processor.  Add the lemon zest.  Pulse once more to blend.
Line a small (about 2 cup) round bowl or cup with plastic wrap and fill with the mixture.
Cover and chill at least 30 minutes and up to 24 hours.
To serve, invert bowl onto a serving platter and peel off  plastic.  With the back of a spoon, level off top of cheese and make a small depression.  Drizzle olive oil over the top.  Sprinkle with reserved herbs and lemon zest.  Arrange crackers or bread slices, tomatoes and celery around cheese and let guests serve themselves. 


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