Henriette
23-07-2008, 11:44 AM
1. ;o| To a tub of fromage frais, add 12 finely chopped black mint leaves, and 8 finely chopped lemon balm (melissa) leaves, 6 slices of cucumber cut in very small dice. Refridgerate for 2 hours for flavours to mingle.
2. ;-XTo 300 grms. Home made or bought mayonaisse, add 1 teasp. Maille a la Ancienne mustard, 1 med. onion very finely grated, and 10 chive leaves finely chopped. Refridgerate for 2 hours.
3. :-rTo 2/3 of a tub of fromage frais, add 1/3 of a tub of Quark soft cheese which has been mixed with enough semi-skimmed milk to make it the same consistancy as the fromage frais. Then pound some green unripe fennel seeds in a pestle and mortar with a small handful of flaked almonds. Add to the soft cheeses and then stir in a squeeze of fresh lemon. Refridgerate for 2 hours.
Serve with crudites of your choice.
2. ;-XTo 300 grms. Home made or bought mayonaisse, add 1 teasp. Maille a la Ancienne mustard, 1 med. onion very finely grated, and 10 chive leaves finely chopped. Refridgerate for 2 hours.
3. :-rTo 2/3 of a tub of fromage frais, add 1/3 of a tub of Quark soft cheese which has been mixed with enough semi-skimmed milk to make it the same consistancy as the fromage frais. Then pound some green unripe fennel seeds in a pestle and mortar with a small handful of flaked almonds. Add to the soft cheeses and then stir in a squeeze of fresh lemon. Refridgerate for 2 hours.
Serve with crudites of your choice.