I haven’t been sharing here in a while (again!) and I am truly sorry about that. Both for you – if you missed my posts, that is. But also for myself. I really do love this space. To produce blog posts and share my recipes and thoughts here is a way for me to be creative on my own terms. On my own initiative.
I didn’t really have the time to blog this week either. But while working on a client project the other day, I quickly photographed my lunch. Because I really wanted to share the recipe for this marinated goat cheese by the lovely Amy Chaplin.
Her book At home in the whole food kitchen is definitely one of the cookbooks that I’ve used the most over the last year. And the recipe for this very simple (but oh-so-good!) marinated goat cheese is from the book. It is one of my favourite things to have handy, and it makes any sandwich, salad or pasta meal beyond delicious in an instant!
This kind of open faced sandwich is something I often stick to for lunch (after all I’m half Danish) when I don’t have the time for, or don’t feel like cooking. A couple of these and a cup of green tea and I’m quickly refreshed and ready to work again.
I hope you like it! Be back soon!
Marinated goat cheese
Recipe by Amy Chaplin
1 8-ounce (about 200 g) fresh goat cheese log, sliced into 1/2-inch rounds
1/2 cup extra virgin olive oil
8 sprigs fresh thyme
1/2 tsp whole peppercorns
3 garlic cloves, halved lenghtwise
4 fresh bay leaves
1) Lay goat cheese in a single layer on the bottom of a clean and dry glass jar. Pour in enough olive oil to cover cheese.
2) Add a couple sprigs of thyme, a few peppercorns, 2 pieces garlic and a bay leaf. Continue layering the remaining cheese, oil and seasonings until you have used up all ingredients.
3) Lightly press the last layer of cheese down to make sure it’s completely submerged in oil.
4) Seal the jar and place in the fridge to marinate for one week (I usually can’t wait that long though) before using. Bring to room temperature before serving.
TIP! The oil is delicious drizzled over toast or pasta, with or without the cheese, or you can use it in salad dressings.
A simple rye bread sandwich with marinated goat’s cheese and golden beets
Danish rye bread or similar
marinated goat’s cheese (above)
golden beets, cooked and cooled
sprouted garden cress
drizzle of olive oil from the cheese jar
sea salt & black pepper
1) Spread a thick layer of goat cheese on the bread of your choice. Slice the beets thinly and arrange them on top of the cheese. Finish with a drizzle of olive oil, fresh thyme, sprouted garden cress and s+p.