 |
Cheese and Chervil Spread
For quick canapés, mix together 1/2 cup cream cheese, 2 tbsp sour cream or natural yogurt, and 3 tbsp chopped chervil and spread on vegetable sticks. Add extra sour cream or yogurt to make a runnier dip to accompany crudités.
Cheese and Herb Scones
These tasty scones can be made with parsley, chives or marjoram, or a mixture of all three. Serve them warm sliced and spread with butter for a perfect afternoon treat. They are best eaten on the day of baking.
1 cup self-rising flour
2 tsp baking powder
1 cup whole-wheat flour
pinch of salt
1/2 tsp paprika
4 tbsp margarine
3/4 cup finely grated cheese
4 tsp chopped fresh herbs
3/4 cup milk
milk, to glaze
1- Preheat the oven to 425oF. Sieve the self-rising flour and baking powder and place in a large bowl with the whole-wheat flour, Add salt and paprika and rub the margarine.
2- Add the cheese, herbs and milk and mix to form a soft dough. Place on a floured board and knead gently.
3- Roll out the dough to a thickness of 1/2 in and cut out the scones using a 2 in cookie cutter. Place on a greased baking tray and brush the top with milk. Bake in the oven for 10-15 minutes. Cool on a wire rack.
Herb Cheese Balls
These decorative cheese balls are ideal to serve as part of a cheese course. Serve them on a bed of fresh grape leaves with grapes.
Mix 1 cup low-fat soft cheese with 1 cup finely grated Cheshire cheese and 3 tablespoons of finely chopped fresh herbs, such as parsley, chives or basil. Chill the mixture in the refrigerator for 2 hours or until firm. Shape the mixture into small balls, about 1 in, in diameter, by rolling them between damp hands. Roll each ball in chopped herbs to coat thoroughly. Chill until ready to serve.
Feta Cheese in Oil
Feta cheese is traditionally made from ewes milk but varieties are also available made from goats milk.
originally from Greece, it is a crumbly, white cheese with sharp flavor. it is often crumbled or cubed and served in a Greek salad with black olives. When preserved in oil and herbs, it takes on their additional flavor.
Slice the feta cheese in to even-sized cubes and place in a wide necked storage jar. pour in enough olive oil to cover the cheese completely. Add several sprigs of rosemary, slivers of red pepper, a garlic clove or two and some peppercorns. When the cheese ha been eaten, use the oil in cooking.
Herb Cheese
Make your own cheese using plain yogurt and plenty of fresh herbs. Tarragon and chives work well in this recipe.
1 pint low-fat plain yogurt
1/2 tsp salt
2 tbsp chopped fresh herbs
1 clove garlic, peeled and crushed
Freshly ground black pepper
2 tsp olive oil
1- Line a nylon sieve with paper towels and sit it over a large bowl. Mix the yogurt and salt and pour into the sieve. Place the sieve and bowl in the refrigerator for 24 hours or until the yogurt is firm and the whey has drained into the bowl.
2- Place the yogurt in a bowl and add the herbs, garlic and season to taste. Mix well and place in a serving bowl. Drizzle oil over the top of the cheese.