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 Goat Cheese and Thyme
Parcels
A quick and delicious
appetizer.
12 sheets filo pastr
50 grams butter
150 grams goat cheese
1 cup cream
1 beaten egg
3 egg yolks
Fresh thyme
Salt & pepper
Preheat oven to 350 degrees F. Crumble goat cheese
into a bowl. Slowly add the cream, mixing until smooth. Fold
in egg yolks, then beat in egg. Grease a muffin tray. Cut each
pastry sheet into sixths. Line each mold with three squares of
pastry, brushing between layers with melted butter. Spoon mixture
into the cases (one teaspoon per parcel), pinch the corners of
the pastry together adding thyme leaves to stick up in the middle.
Brush with butter and bake for approximately 15 mintues or until
golden.
Herbed Mustard
Vary the
herb for your own special flavour.
1 tablespoon dried thyme*
1 tablespoon dry vermouth
1 cup Dijon-style mustard
Combine the thyme and vermouth in a medium bowl
and let stand for 20 minutes. Gradually mix in mustard. Transfer
to a jar with a tight-fitting lid. Store in a cool dark place
for 2 weeks, then refrigerate.
Makes 1 cup
*Variation:
substitute any one of the following for the thyme - Herbs de
Provence, tarragon, dill weed, lemon thyme, rosemary or basil.
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French Herb
Mixture
Use with fish,
chicken, lentils, and mushrooms.
2 tablespoons dried thyme
2 tablespoons dried winter savory
2 tablespoons dried marjoram
2 tablespoon dried tarragon
Grind the ingredients together. Remove any large
pieces and store in an airtight jar.
Herbes de
Provence
Use in braised
meat dishes and game dishes, as well as with root vegetables.
4 tablespoons dried thyme
2 tablespoons dried marjoram
1 tablespoon dried rosemary
2 tablespoon dried savory
1 tablespoon dried lavender flowers
1 tablespoon dried hyssop
3 bay leaves
Grind all herbs together. Remove any large pieces
and store in an airtight jar.
Red Wine
Marinade
Use for game and
large cuts of meat.
1/2 bottle red wine
1 tablespoon olive or sunflower oil
1 sprig rosemary
2 - 3 stalks thyme
2 bay leaves
1 onion, sliced
4 allspice berries, crushed
Combine all ingredients. Marinate meat for several
hours or overnight.
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