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Radicchio, Watercress and Fennel Salad

Radicchio, Watercress and Fennel Salad


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Radicchio, watercress, fennel, feta, walnuts, dried cranberries, and a red wine-balsamic vinaigrette get all mixed up in this refreshing, crisp, and delicious salad. MORE+LESS-

Updated September 6, 2017

2

tablespoons balsamic vinegar

2

tablespoons red wine vinegar

2

teaspoons minced garlic

1

small to medium head radicchio, cored and chopped

1

bulb fennel, halved and thinly sliced

1

bunch watercress, stems removed

1/2

cup crumbled feta cheese

2

heaping tablespoons dried cranberries

Hide Images

  • 1

    Combine olive oil, balsamic vinegar, red wine vinegar, garlic and salt in a sealable jar. Seal jar tightly; shake well.

  • 2

    Toss chopped radicchio, sliced fennel and watercress leaves in a large bowl. Add feta, walnuts and cranberries. Drizzle with vinaigrette to taste. Toss lightly and serve.

No nutrition information available for this recipe

More About This Recipe

  • Oh radicchio, how do I love thee? Let me count the ways.My love affair with radicchio (pronounced “ra-dee-key-o”) wasn’t always sunshine and roses – but it wasn’t radicchio’s fault. I just didn’t know how to prepare it. But with a little research and taste-testing, I’ve discovered there are so many ways to use this versatile veg.One of my favorite ways? This bomb Radicchio, Watercress and Fennel Salad. It’s a tossed salad of sorts with salty feta cheese, crunchy walnut pieces and a tart balsamic-red wine vinaigrette. Ladies and gentlefolk, you will LOVE it. Yes, even with all that radicchio in there. If you and radicchio haven’t come to good terms yet, this salad is a game-changer.For the vinaigrette you can toss all the ingredients for the dressing in a bowl and whisk it together, but I’ve found the jar method to be the best way. I can just seal up the jar, give it a good shake, drizzle the amount I want on my salad and store the extras in the fridge for tomorrow’s lunch. Or dinner. Or both. Because when you’ve got a vinaigrette and a salad that are this tasty, they’re hard to resist.What I love about this salad is how well the radicchio pairs with the vinaigrette. Serving the vegetable with sour flavors found in citrus, vinegar or even meats like salami help to tame its bitterness. Salty foods like capers or feta cheese also work wonders on the vegetable, as do fatty foods including butter and bacon. Serving radicchio with sweet fruits or jams or strong-flavored ingredients like blue cheese and mustard also helps to highlight its unique flavor.If you just can’t get over that slightly bitter taste, though, you can cook up a small head of it chopped up in a skillet until sautéed or place a head of it, cut in half or into quarters, right on the grill, making it a perfect summer side.There you have it, folks! Radicchio isn’t so ridiculous, after all… unless you mean ridiculously awesome! (Sorry, had to go there.)

Fennel and Watercress Salad

Calorie for calorie, watercress has four times the amount of calcium and six times the magnesium as milk, making it a great food for bone health. And, gram for gram, watercress has just as much vitamin C as do oranges and more iron than spinach!Watercress is as close to a calorie-free food as there is: a full cup has only four calories! And with those four calories you get vitamins A, C, K, and carotenoids lutein and zeaxanthin, which are essential for strong eye health.Watercress is most often eaten raw, but can also be cooked. Cooking does help to eliminate some of the bitter flavor, but reduces or eliminates the live enzymes at work when it's raw.


THE HISTORY OF WATERCRESS

Watercress is the most ancient of green vegetables known to man and its use can be traced back to the Persians, Greeks and Romans. In fact, a famous Persian chronicler advised Persians to feed cress to their children to improve bodily growth. He also strongly recommended its use to the Greek and Persians soldiers of that time.Although these eminent rulers knew nothing of such matters as mineral content and vitamins, they did observe that their soldiers were in better condition when this plant was made part of their daily diet. The Romans, too, looked with favor upon Watercress as a salad. The common method of preparation in those days was with oil and vinegar. It was also served with pepper, cumin seed and lentiscus…leaves of the mastic tree.

When Hippocrates founded the first hospital on the Island of Kos around 400 BC, he grew wild watercress in the natural springs and used it to treat blood disorders.

It is reported that Nicholas Messier first grew watercress in Erfurt, Germany, in the middle of the 16th century. English cultivation started in early 1800, when a farmer near London began to give cress attention as a product of Agriculture to be used in salads. It was not long before its popularity spread and it became increasingly difficult to meet the rather sudden increase in demand for watercress.

The herbalist John Gerard extolled watercress as an anti-scorbutic (remedy for scurvy) as early as 1636. No doubt in those days it was far easier to come by than oranges – a foreign extravagance.

According to the book ‘James Cook and the Conquest of Scurvy’, Captain James Cook was able to circumnavigate the globe three times, due in part, to his use of watercress in his sailors diets. And watercress is recorded as being on the menu for the vary first Thanksgiving with the Pilgrims and the American Indians.

Wherever Watercress has been reported in history, it has been common to eat the crisp green sprigs out of hand, combined with other tender greens in salads and as a garnish on hot and cold dishes. In addition, certain nationalities have made a particular watercress use famous in their country.

For instance, the French are noted for delicious thick soup made of potatoes and watercress, Potage Cressionniere. This is usually served hot, though it is delicious served cold.

The English, of course, are responsible for popularizing the watercress sandwiches. These are now practically standard service, appearing at daily family teas and high teas alike. The Italians, too, did their bit by adding shortcut sprigs of Watercress to their minestrone and other satisfying and hearty vegetable soups. The Chinese have long used watercress sprays in their egg drop, wonton and of course watercress soup.

Here in America, B&W Watercress, Inc. has not only made watercress available easily, but we also developed interesting recipes for using Watercress. These include: watercress salad, soups and sandwiches, dips, entrees and of course the vegetable dishes.


  • 4 teaspoons salt
  • 2 chocolate bar biscuit croissant topping
  • 1 jelly cotton candy
  • ½ jelly gummies
  • 2 cups liquorice chocolate
  • 2 jelly beans bonbon
  • 2 caramels tart gummi bears
  • 6 butterscotch caramel lollipops
  • 12 tbsp butter
  • ¼ cup sugar

Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. Caramels chocolate bar donut cookie. Halvah apple pie apple pie brownie donut cheesecake. Powder sugar plum liquorice. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake. I love cake indeed.

Chupa chups sesame snaps chocolate cake tart icing chupa chups sesame snaps. Croissant marshmallow biscuit. Cookie topping wafer bonbon tootsie roll tart. Fruitcake topping tart caramels wafer donut topping pie pastry. Tiramisu caramels tiramisu marshmallow pudding pastry.

Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. Caramels chocolate bar donut cookie. Halvah apple pie apple pie brownie donut cheesecake. Powder sugar plum liquorice. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake.

Chupa chups sesame snaps chocolate cake tart icing chupa chups sesame snaps. Croissant marshmallow biscuit. Cookie topping wafer bonbon tootsie roll tart. Fruitcake topping tart caramels wafer donut topping pie pastry. Tiramisu caramels tiramisu marshmallow pudding pastry. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake.

Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. Caramels chocolate bar donut cookie. Halvah apple pie apple pie brownie donut cheesecake. Powder sugar plum liquorice. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake. I love cake indeed.

Chupa chups sesame snaps chocolate cake tart icing chupa chups sesame snaps. Croissant marshmallow biscuit. Cookie topping wafer bonbon tootsie roll tart. Fruitcake topping tart caramels wafer donut topping pie pastry. Tiramisu caramels tiramisu marshmallow pudding pastry.

Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. Caramels chocolate bar donut cookie. Halvah apple pie apple pie brownie donut cheesecake. Powder sugar plum liquorice. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake.

Chupa chups sesame snaps chocolate cake tart icing chupa chups sesame snaps. Croissant marshmallow biscuit. Cookie topping wafer bonbon tootsie roll tart. Fruitcake topping tart caramels wafer donut topping pie pastry. Tiramisu caramels tiramisu marshmallow pudding pastry. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake.

Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. Caramels chocolate bar donut cookie. Halvah apple pie apple pie brownie donut cheesecake. Powder sugar plum liquorice. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake. I love cake indeed.

Chupa chups sesame snaps chocolate cake tart icing chupa chups sesame snaps. Croissant marshmallow biscuit. Cookie topping wafer bonbon tootsie roll tart. Fruitcake topping tart caramels wafer donut topping pie pastry. Tiramisu caramels tiramisu marshmallow pudding pastry.

Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. Caramels chocolate bar donut cookie. Halvah apple pie apple pie brownie donut cheesecake. Powder sugar plum liquorice. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake.

Chupa chups sesame snaps chocolate cake tart icing chupa chups sesame snaps. Croissant marshmallow biscuit. Cookie topping wafer bonbon tootsie roll tart. Fruitcake topping tart caramels wafer donut topping pie pastry. Tiramisu caramels tiramisu marshmallow pudding pastry. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake.


10 Fresh Thanksgiving Salads You Can Make Ahead

Sure, Thanksgiving might be mostly about the turkey, stuffing, and mashed potatoes, but that doesn&rsquot mean you should skip the greens. Thanksgiving salads are a fresh counterpoint to all of the carb-heavy plates. And when you&rsquove got an exciting salad selection picked out, eating veggies won&rsquot feel dutiful. You need something that&rsquos light with interesting texture and color to stand up to all of the other healthy dishes. You also need something with a bit of structure that won&rsquot wilt immediately, especially if you do Thanksgiving family style.

Luckily, each of these 10 options fits the bill. And, as an added bonus, each one is also make-ahead. Take our shaved Brussels sprouts with manchego and almonds&mdashyou can assemble the entire dish the day ahead, and the Brussels won&rsquot brown or turn soggy during the meal. Our grilled radicchio salad with goat cheese, thyme, and grapes has smoky, tangy, salty, and sweet components. It&rsquos balanced and complex and won&rsquot be shoved to the far corner of the dinner table. Several of our other salads have sweet-tart elements in them like apples, citrus segments, and pomegranate seeds. Think about it: These flavors are in cranberry sauce, too, and pair exceptionally well with roasted meat. You might even be compelled to add some of these options to your regular weeknight dinner rotation.


Preparation

Step 1

Soak onion in a bowl of ice water 30 minutes drain.

Step 2

Toast fennel seeds in a dry small skillet over medium heat, tossing often, until golden, about 4 minutes. Transfer to a cutting board and coarsely chop.

Step 3

Toss onion, fennel bulb, watercress, and vinegar in a large bowl. Season with salt and pepper, add oil and fennel seeds, and toss again to coat.

How would you rate White Onion, Fennel, and Watercress Salad?

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Fragrant Fennel Recipes

James Fisher

Recognized for its subtly sweet flavor reminiscent of licorice and anise, fennel is absolutely delicious. It’s also an incredibly versatile vegetable, with every part—crunchy bulb, fibrous stalk, feathery fronds, flavorful seeds, and even the pollen—is edible. As a result, fennel can be used in many different preparations. Soups, salads, sandwiches, and more—we’ve rounded up our favorite fennel recipes.

We love incorporating fennel into salads. For a wintery salad, toss thinly sliced fennel bulb with arugula and radicchio. Our summery tomato-cucumber salad takes a different approach to incorporating fennel. Rather than tossing in sliced fennel, the bulbs are baked until golden and then blended with the seeds and pollen to make a thick dressing for the crunchy salad.

Fennel is also great in soups. It lightens up our vegetarian caramelized onion soup. It can also be play a leading role, though. Our rich cream of fennel soup pairs the vegetable with oniony leeks, spices like clove and cardamom, and bracing Pernod to double up the anise flavor.

A rich, hearty steak takes well to the lightness of fennel. To make a multi-purpse rub that is especially great for steak, combine fennel seeds, black peppercorns, and red chile flakes in a 1:1:2 ratio. Or if you’d prefer, grill up a flank steak with plain salt and pepper and serve it with a salad of dill, mint, watercress, and fennel.

Find all of these dishes and more in our collection of fennel recipes.

Seared Octopus with Fennel Pollen and Smoked Paprika

When making this elegant seafood appetizer from Franklin restaurant in Tasmania, make sure you wash the octopus thoroughly to remove any grit. Get the recipe for Seared Octopus with Fennel Pollen and Smoked Paprika »

Get the recipe for Shaved Fennel and Grilled Corn Salad »

A base of crunchy, fresh fennel contrasts perfectly with grilled corn kernels and crumbled feta cheese in this summer salad.

Tomato-Cucumber Salad with Fennel Dressing

Tomatoes and cucumbers are a classic combination. Here, Eli Sussman of the Sussman Brothers modernizes the summer staple with heirloom varieties of the titular ingredients and brings them together with a caramelized fennel–lemon dressing. Get the recipe for Tomato-Cucumber Salad with Fennel Dressing »

Israeli Cous Cous with Ras el Hanout, Fennel and Carrot

Ras el hanout, the North African spice blend, along with fresh orange zest and juice, mint, and cilantro, give Israeli cous cous a fresh feel and flavor in this simple weeknight meal. Get the recipe for Israeli Cous Cous with Ras el Hanout, Fennel and Carrot »

Onion Fennel and Mushroom Soup

Onion Fennel and Mushroom Soup

Arugula, Radicchio, and Fennel Salad

Walnuts and parmesan add richness to this crunchy salad from The Yellow Table’s Anna Watson Carl. Get the recipe for Arugula, Radicchio, and Fennel Salad »

Warm Wheat Berry Salad with Fava Beans and Trout Roe

This warm salad, from Elise Kornack of the Brooklyn restaurant Take Root, is a satisfying main course thanks to chewy, protein-packed wheat berries topped with fennel. Get the recipe for Warm Wheat Berry Salad with Fava Beans and Trout Roe »

Red Roast Chicken with Lemon and Garlic

Red Roast Chicken with Lemon and Garlic

Steamed Grouper in Chile Oil

Calabrian chiles and chile paste produce a fiery, brick-red oil that is spooned over delicate steamed fish, crunchy spring vegetables, and fregola, a Sardinian pasta similar to Israeli couscous. Get the recipe for Steamed Grouper in Chile Oil »

Lemon-Caper Tuna Sandwich

“Bread doesn’t like the fridge, because it’ll totally dry out in there. Don’t refrigerate!“—Joanne Chang, Flour Bakery + Cafe, Boston Get the recipe Lemon-Caper Tuna Sandwich »

Grilled Skirt Steak with Herb Salad

This steak is seasoned simply with salt and pepper and served with a light herb salad with a whole grain mustard and honey dressing. Get the recipe for Grilled Skirt Steak with Herb Salad »

Giant Fennel-Chile-Rubbed Steak

This T-bone steak is grilled with a simple rub of ground fennel seeds, black peppercorns, and red chile flakes. Get the recipe for Giant Fennel-Chile-Rubbed Steak »

Barigoule of Spring Vegetables

Barigoule of Spring Vegetables

Farro Gnocchi with Pork Ragù

In this Umbrian ragù, fennel pollen adds a sweet aroma and a flavor similar to that of the fennel-laced sausages found in Italian butcher shops. Get the recipe for Farro Gnocchi with Pork Ragù »

Sweet and Sour Vegetables with Poached Egg

Ginger, lemongrass, and maple vinegar add a warm base note to this dish, which is packed with root vegetables, and topped with a crisp greens and a poached egg.

Spaghetti with Oven-Roasted Tomatoes and Caramelized Fennel

We like to serve this pasta topped with a little shaved bottarga, the dried salted roe of tuna or gray mullet a sprinkle adds a briny, salty note that beautifully offsets sweet, oven roasted plum tomatoes. Get the recipe for Spaghetti with Oven-Roasted Tomatoes and Caramelized Fennel »

Green Minestrone with Kohlrabi, Olives, and Spinach Pesto

The chef of Lucky Leek in Berlin, Germany, Josita Hartanto makes her minestrone with hearty kohlrabi and briny green olives. The soup is brightened by a fresh pesto, which is stirred in just before serving. Get the recipe for Green Minestrone with Kohlrabi, Olives, and Spinach Pesto »

Mediterranean Mussel and Chickpea Soup with Fennel and Lemon

Light enough for a summer dish, this terrific soup is also delicious in the winter months made with Prince Edward Island (P.E.I.) mussels instead.

Conquistador

Conquistador Gin and Tonic In this recipe trout is poached in a court bouillon, a fragrant broth of white wine, fennel seeds, and lots of onions.

Grilled Vegetable Salad (Sallad på Rostade Grönsaker)

Grilled Vegetable Salad This simple, understated appetizer is a combination of preserved lemon, tarragon, olive oil, and lobster. Get the recipe for Lobster Cocktail »

Tricolore Salad with Grapefruit Saba Vinaigrette

Grapefruit supremes (segments of pulp separated from the membrane) and aged balsamic vinegar brighten this classic Italian salad from author Dana Bowen. Get the recipe for Tricolore Salad with Grapefruit Saba Vinaigrette »

Grouper in Crab Sauce with Black Quinoa and Pickled Fennel

Meaty butter-basted grouper fillets are topped with a butter-rich, citrusy crab sauce and served over wilted kale and quinoa. Pickled fennel adds a dose of herby flavor that brings the dish together. Get the recipe for Grouper in Crab Sauce with Black Quinoa and Pickled Fennel »

Crab and Fennel Stew

Meaty crab legs are cooked in their shells in a fragrant tomato-based broth in this robust, flavorful stew.

Chettinad Pepper Chicken (Koli Milagu Masala)

This richly spiced chicken dish is adapted from a recipe in Madhur Jaffrey’s classic Flavors of India (West 175 Publishing, 1995). According to Jaffrey, “What gives this a very special southern flavor is the use of fennel seeds, curry leaves, and, of course, the pulse (legume) urad dal. This is definitely a dish you will want to make very frequently.” We couldn’t agree more. Get the recipe for Chettinad Pepper Chicken »

Fennel-Orange Tuna Sandwich

Tuna salad gets a sophisticated makeover with crème fraîche and fennel brightened by both orange zest and juice.

Olive Oil-Braised Sardines with Fennel

Braise the sardines with fennel, chiles, celery, onions, and carrots for a slightly spicy flavor

Kale Tarts with Fennel and Olives

Kale and fennel lend a unique sweetness to briny puff pastry tarts. They’re perfect as appetizers, savory breakfasts, or as an accompaniment to a bowl of warm, wintry soup. See the recipe for Kale Tarts with Fennel and Olives »

Cream of Fennel Soup

This rich, smooth soup highlights and balances the gentle flavors of fennel and leek with spices and a bracing addition of Pernod. See the recipe for Cream of Fennel Soup »

Cooked and Raw Winter Salad

Bacon, parmesan, and pine nuts combine with a medley of cooked and raw vegetables to make a satisfying salad from The Canal House’s Christopher Hirsheimer. Get the recipe for Cooked and Raw Winter Salad »

Whole Roasted Branzino with Fennel and Onions

Onions and fennel provide a flavorful base for whole roasted fish. Get the recipe for Whole Roasted Branzino with Fennel and Onions »

Squid-Ink Pasta with Salt Cod Confit

The squid-ink pasta in this striking dish from Manhattan’s Il Buco Alimentari & Vineria can be substituted by regular fresh spaghetti.

Fennel Delight

The vegetal sweetness of licorice-like fennel pairs beautifully with tart grapefruit and smoky mescal in this cocktail from the Manhattan restaurant Perla. Get the recipe for Fennel Delight »

Fennel Apple Spritzer

Fennel is not only for cooking. Try combining fennel-syrup with apple juice for a decidedly sophisticated nonalcoholic sparkler.

Glazed Trout with Carrot Purée and Spätzle

Grilled trout is lacquered in a glaze that is fragrant with fennel and thyme in this adaptation of a recipe from the Grey Plume in Omaha.

Marinated Sardine Crostini with Salsa Verde and Fennel

The tangy flavors of tarragon-chive salsa verde combine well with a zesty lemon and fennel salad in this marinated sardine crostini from Chef Tony Mantuano of Chicago’s Spiaggia.

Lamb Stewed with Parsnip, Bacon, Fennel, and Red Wine

Rich lamb meat and bacon are natural matches for spicy, fragrant wine, and the wine’s bright fruit complements the dish’s parsnips and fennel.

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Winter Citrus Salad with Wild Rice and Radicchio

I don’t know about you, but salads can get a WEE bit boring during our long winter months. A side salad alongside a festive meal lightens things up and adds color to my plate. However, I crave recipes that have more punch and substance to them. Salads with leftover cooked grains, like wild rice sprinkled throughout, not only bulks it up but makes it a little more interesting. It also can make this salad into a lighter meal on its own as opposed to a side.

I also aim to use up produce that is in season. A few of my favorite seasonal winter food items I indulge in are pomegranates, fennel, bitter greens (like radicchio and endive), and citrus. We get so spoiled with all the different citrus available. these days. I grew up with just two options: oranges and grapefruit. Now we can buy Cara Cara oranges, blood oranges, mandarins, and pomelo. I regularly rotate through them all to keep things interesting. So I figured, why not adapt all those things into a composed salad with a mish-mash of jeweled citrus, grilled peppery radicchio, fresh and crisp fennel and wild rice. AND, of course, a sprinkle of bursting red pomegranate seeds.

Serve, as is, as a lighter meal or as a festive side with my suggested sumac citrus vinaigrette or favorite store bought vinaigrette.


Salad of Watercress, Poached Chicken, Fennel, Goat&rsquos Curd and Black Olives

50g Watercress
2 x chicken breasts, poached
1 fennel bulb
1 head radicchio
2 sticks celery (from the heart)
20 or so little black olives, pitted
sea salt and freshly ground black pepper
juice of one lemon
3 tbsp of extra virgin olive oil
150g goat&rsquos curd (you can buy goat's curd from good cheese shops, or make your own - see the recipe below. Alternatively mash 100g fresh soft goats cheese with a little milk until it has a soft texture similar to cottage cheese.)

Method

1/ Once the chicken is cool enough to handle shred using your fingers into long strips.

2/ Remove the tough outer leaves from the fennel and discard. Slice the bulb into the finest possible slices. Do the same with the celery heart. Separate the leaves from the radicchio and tear into bite sized pieces.

3/ Place the watercress, chicken and vegetables in a bowl. Season with a little salt and pepper then add the lemon juice and olive oil - toss together lightly, but thoroughly.

4/ Arrange the salad on four plates. Spoon over the goat&rsquos curd and scatter the olives on top. Serve at once.

How to make goats curd: Heat 250ml full fat Goats milk until it reaches 25C on a thermometer. Add 2 tbsp lemon juice and stir well. Cover the pan and set aside for 2hours at room temperature. Line a colander with muslin or a clean tea towel and pour in the mixture. Gather the corners of the cloth together, tie together and allow the whey to drip through. Transfer the white curds to a bowl and add salt to taste. Chill until ready to serve. Makes approximately 150ml.



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