Spiced goat's cheese dip
Put this on the table for everyone to munch on while the main course is getting underway - use leftovers in the lunchbox
Difficulty and servings
Serves 4 - 6
Preparation and cooking times
Prep 15 mins
No cooking needed
Vegetarian
- Put the seeds and nuts in a frying pan, then gently heat to toast them, removing them from the heat when the seeds start to pop and give off their aroma. Grind fairly coarsely using a pestle and mortar, then season with a little salt.
- Beat the goat's cheese with the milk to soften it, then add a little seasoning if needed. Tip half into a small bowl (glass, if you have one, to show off the layers) and scatter with half the seeds and a few torn mint leaves. Repeat the layer and serve with a bowl of cold radishes and toasted pittas or bread.
Per serving
145 kcalories, protein 8g, carbohydrate 2g, fat 12 g, saturated fat 5g, fibre 0g, sugar 1g, salt 0.62 g
Recipe from Good Food magazine, May 2007.
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http://www.bbcgoodfood.com/recipes/3896/
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Ingredients
- 1 tbsp sesame seeds
- 1 tbsp skinned hazelnuts
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 200g soft rindless goat's cheese , such as Pant-Ysgawn
- 3-4 tbsp milk
- few mint leaves
- radishes and toasted bread or pittas to serve
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Difficulty and servings
Serves 4 - 6
Preparation and cooking times
Prep 15 mins
No cooking needed
Vegetarian
Great new dip
Ingredients
- 1 tbsp sesame seeds
- 1 tbsp skinned hazelnuts
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 200g soft rindless goat's cheese , such as Pant-Ysgawn
- 3-4 tbsp milk
- few mint leaves
- radishes and toasted bread or pittas to serve
Per serving
145 kcalories, protein 8g, carbohydrate 2g, fat 12 g, saturated fat 5g, fibre 0g, sugar 1g, salt 0.62 g
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Your binder
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- You get an online binder, where you can store all your favourite recipes and create menus.
