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The two not only look contrastingly beautiful together, the creamy, slightly salty chevre amplifies the fruit's sweet juiciness.
INGREDIENTS (Serves 4-6) 350g soft goats' cheese (chevre with the rind cut off also works) 2tsp (heaped) sumac 15g chives, snipped or thinly sliced Finely grated zest of 1 unwaxed orange 1-2tsp pul biber chilli flakes 200g pomegranate seeds 50g pistachio nut slivers or 75g roughly chopped whole pistachio nuts Freshly ground black pepper METHOD 1.
INGREDIENTS SERVES 4-6 350g soft goat's cheese (chevre with the rind cut off also works) 2 tsp (heaped) sumac 15g chives, snipped or thinly sliced Finely-grated zest of 1 unwaxed orange 1-2 tsp pul biber chilli flakes 200g pomegranate seeds 50g pistachio nut slivers or 75g roughly chopped whole pistachio nuts Freshly-ground black pepper DIRECTIONS Mix the cheese, sumac, chives, orange zest, pul biber and a generous seasoning of pepper in a mixing bowl until evenly combined.
It was also Karin who encouraged Olive to make Chevre (French goat cheese).
According to the Guinness World Records, he included "mozzarella, Emmental, Leicestershire red, Comte and Raclette de Chevre," among other varieties, on the pizza.
Manufactured just down the highway in Kapuskasing by Fromagerie Kapuskoise, Abitibi Chevre is handcrafted using traditional techniques.
Semifreddo is defined as a "semi-frozen ice cream dessert," while goat cheese is called by its French name, chevre, with no explanation.
These thoroughly 'kitchen cook friendly', palate pleasing, appetite satisfying recipes range from Spanish-Style Eggs with Garlicky Crums and Chorizo; Sweet-and-Spicy Ginger Green Beans; Gemelli Pasta with Chevre, Arugula and Walnuts; Brown Ale Turkey with Gravy; and Vietnamese Caramel Fish; to Multigrain Soda Bread; Date-Stuffed Semolina Cookies; Chocolate Tart; Tamarind Dipping Sauce; Pickled Chilies.
A choice of fresh, cleansing salads Mountain Chevre or Caesar at Galler follows, before the main course options of beef steak with rice and saffron or Tandoori chicken with rice and saffron.
Hughes' luncheon menu included chicken stuffed with chevre and spinach and served with asparagus cream and orzo salad.