HORSERADISH GOAT CHEESE SPREAD RECIPE | EPICURIOUS
An easy, spreadable blend of fresh goat cheese, horseradish, and heavy cream.
Provided by Jeremy Fox
Number Of Ingredients 4
Steps:
- Using a silicone spatula, gently fold together the goat cheese, cream, and horseradish until thoroughly combined. Season to taste with salt. Cover and refrigerate for up to a week.
SMOKED SALMON AND HORSERADISH PATE | SAINSBURY'S …
This is an ideal salmon party starter, or canape. Looks super impressive for minimal effort.
Provided by Sainsbury's
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 8
Number Of Ingredients 8
Steps:
Preheat the oven to 180°C, fan 160°C, gas 4. Cut the bread into 6 thin slices, then cut each slice into 4 small triangles. Spread the triangles out on a large baking sheet, drizzle over the olive oil and season with freshly ground black pepper.
Bake for 5 minutes, then turn the triangles over and bake for a further 5 minutes. Remove from the oven and set aside.
Put three quarters of the smoked salmon in a food processor with the soft cheese, horseradish and lemon juice. Whizz until you have a smooth pâté, then transfer to a bowl. Stir in the rest of the smoked salmon and the finely snipped chives. Season with freshly ground black pepper.
Top each crouton with a small dollop of the pâté. Use a vegetable peeler to cut the cucumber into thin ribbons and arrange them on top of the pâté. Garnish with the extra chives, season with freshly ground black pepper and serve on a platter with the lemon wedges to squeeze over.
Nutrition Facts : Calories 138 calories, FatContent 5.9 grams, SaturatedFatContent 2.7 grams, SugarContent 2.2 grams, SodiumContent 1400.0 milligrams salt, CarbohydrateContent 10.4 grams, FiberContent 2.4 grams, ProteinContent 10.6 grams
More about "horseradish cheese recipes"
PRIME RIB WITH HORSERADISH CREAM RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 03 hours 30 minutes
Category Dinner
Calories false per serving
- Place roast fat side up in a shallow roasting pan. Cut slits into roast; insert garlic slices. Sprinkle with pepper. Bake, uncovered, at 450° for 15 minutes. Reduce heat to 325°; bake 2-3/4 to 3-1/4 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a small bowl, beat cream until soft peaks form. Fold in the horseradish, vinegar, mustard, sugar, salt and pepper. Cover and refrigerate for 1 hour., Remove roast to a serving platter and keep warm; let stand for 15 minutes. Serve with cream.
RAW BEETROOT SALAD | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 18 calories per serving
- The other day I had a nice little roast in the oven – comfort food for a great Sunday afternoon. I had a bunch of raw beetroot to use up, so I thought it would be good to have something nice and zingy to munch on while I was waiting for the chicken to cook – like some tapas or antipasti to get my tastebuds going. You can get some great beetroots these days – fantastic colours.
- I took the leaves off the beetroots and threw them away, as I didn't need them for this salad (although it's worth remembering that they're edible and that they taste nicer than Swiss chard or spinach!). I washed the beetroots and then, using a speed peeler, I peeled them all down into really thin slices and flavoured them with salt, pepper, chopped flat-leaf parsley and a little grated fresh horseradish to give a nice bit of heat. Then I left them for 5 to 10 minutes so that the acid from the horseradish would soften the beetroot. The horseradish is optional, but it gives a good twang.
- This salad is lovely on a bit of toast, with maybe a splash of vodka or a little block of crumbled feta cheese. Really nice to pick at before you have dinner.
PROVOLETA (GRILLED PROVOLONE CHEESE) RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Calories 439 per serving
- Cook for about 2 minutes, until the bottom begins to brown. Carefully flip the cheese with a spatula and cook for 2 to 3 minutes more, until the second side is browned and the cheese is beginning to ooze. Transfer cheese to a plate and sprinkle with remaining oregano and crushed red pepper. Serve immediately, accompanied with bread and chimichurri. (Alternatively, finish the cheese by putting it under the broiler or in a hot oven.)
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