Potato, spinach & goat cheese frittata this morning for brekkie. Leftover spuds inspired me & a well stocked cheese larder allowed me to deviate from innocuous cheddar. I’m still debating whether a classic frittata should have milk, though. Anyone’s thoughts…?
What a friend we have in cheeses#briedemeaux stmarcelin #chevre #reblochon #waxapple
White (cheese) Christmas. St Marcellin, St André, Chevre, St Félicien. A saintly parade of raw milk curds all banned in Australia, alas. roughingitinbattambang
Roasted cherry tomatoes, carrot, beetroot seasoned with herbes de Provence & olive oil. Topped with feta & fresh mint.
Oxtails on a bed of cheese polenta. My first oxtail in nearly 2 years & well worth the wait. rouging in Battambang
Cheese & salad. Last year we stopped by Tillamook Creamery in Oregon & bought their vintage 105 year celebratory cheddar & have been ageing it for 14 months (plus their original 4 years) here in Cambodia. And French aged chevre log, accompanied by local hydroponic lettuce greens & rocket/arugula doused in walnut oil dressing. Pretty […]
Pecora has gone dirty with this ash version of Bloomy White. Aussie sheep cheese at its best!
Last night was so cold, we reverted back to a winter classic: boiled chicken & dumplings. Mix together 1 cup/135 g self-raising flour, a generous pinch of salt and freshly ground pepper, plus optionally, a spoonful of grated hard cheese like a parmesan or manchego. In a separate bowl, beat 2 eggs with 1/4 cup/60 […]
What a friend we have in cheeses. I’ve rediscovered the bliss of a well-stocked cheese board, especially the stinky washed rinds, and lesser pungent white moulds. A brand new Persian feta from Willowbrae @karenb_81 Italian taleggio, fresh goat chevre, mild Pecora blue from NSW & more. Skipping all the froufrou like nuts & dried fruits. […]
2 courses from last night’s PopUp! From The Burma Cookbook: coconut rice timbale with marinated & grilled goat cutlets + stuffed eggplant Rakhine style. vVntage South Coast cheddar — so creamy & thanks to Esther @dairygoodness Last night’s PopUp finale: semolina cake w/ candied ginger & edible flowers. From my upcoming The Burma Cookbook (River […]