Cheese recipes Archives

Butternut recipes

Roasted butternut and Cremezola

30 minutes

Cabbage recipes

Cabbage-and-ham mac ‘n cheese

40 minutes

Cheese recipes

Baked salty and sweet feta and honey parcels

15 minutes

Battered and

Fried sundried tomato feta mezze platter

3 minutes

Boards and

Cheese platter

30 minutes

Broccoli recipes

Broccoli-and-cheese toastie

20 minutes

Cheese recipes

Muffuletta pie

Cauliflower recipes

Parmesan-and-Gruyère cauliflower cheese

45 minutes

Cheese recipes

Easy baklava

55 minutes

Cheese recipes

Smoked dhal with grilled paneer

40 minutes

Cheese recipes

The cheese and wine platter

10 minutes

Melon-and-goat’s cheese salad

Serves 4

Difficulty Easy

Prep Time Preparation: 15 minutes

Ingredients

10 g edible flowers, roughly chopped
5 g dill, roughly chopped
2 x 100 g logs chevin goat’s cheese
½ sweet melon, sliced into wedges
½ winter melon, sliced into wedges
pea shoots, to garnish

For the vinaigrette, mix:

1 T Dijon mustard
2 T lemon juice
4 T extra virgin olive oil
2 sprigs fresh tarragon, roughly chopped
sea salt and freshly ground black pepper, to taste

Method

1. Mix the edible flowers and dill on a large plate. Gently roll the goat’s cheese in the flower-and-dill mixture.

2. Place the melon wedges and goat’s cheese on a platter. Pour over the vinaigrette just before serving and garnish with the pea shoots.

Find more salad recipe here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Lerato Motau

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Roasted butternut and Cremezola

Cabbage-and-ham mac ‘n cheese

Baked salty and sweet feta and honey parcels

Fried sundried tomato feta mezze platter

Cheese platter

Broccoli-and-cheese toastie

Muffuletta pie

Parmesan-and-Gruyère cauliflower cheese

Easy baklava

Smoked dhal with grilled paneer

The cheese and wine platter

Melon-and-goat’s cheese salad

Melon-and-goat’s cheese salad

Ingredients

Method