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#1 Fri 23 Mar 07 7:04pm

Maree

Forum champ
From Newcastle, Australia
Member since Sat 10 Mar 07

Boursin cheese

The recipe I've used for 20+ years involves cottage cheese, fresh herbs, salt and pepper, poured into muslin-lined coeur a la creme moulds to drain overnight in the fridge.

Any new suggestions? Preferably low-fat and hassle-free?

Thanks!

Maree.


"Cook with love and laughter ..."
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#2 Sat 24 Mar 07 7:19am

The White Rabbit

Forum super champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: Boursin cheese

could you share your recipe?

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#3 Sat 24 Mar 07 7:51pm

Maree

Forum champ
From Newcastle, Australia
Member since Sat 10 Mar 07

Re: Boursin cheese

Sure,can do:
250g creamed cottage cheese:
75ml sour cream;
1 tab finely chopped fresh chives;
2 tabs finely chopped flat leafed parsey"
2 spring inions (minced)
1 X teaspoon fresh thyme leaves;
1-2 cloves minced garlic;
Salt and pepper.

Mix all togther. Season to taste with salt and pepper.

Refrigerate 24hrs for added firmness. Or line a cheese mould with muslin, mould the cheese into it and refridg for 24hrs.

Turn out an decorate with sprigs of flat leafed parsley (+/- shards of red pepper for extra visual "ooomph"

I use coeur a la creme moulds ('cause I have them and they are pretty for serving..

But you could use anything you have to hand.

Remember: mix, allow to drain, (ideally, mould into shape)

Wait for the applause/empty plates... It's worked!


"Cook with love and laughter ..."
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#4 Wed 28 Mar 07 8:51am

VENUS

Forum champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: Boursin cheese

Boursin Cheese (Homemade)

2  garlic cloves 
8  ounces butter, at room temperature 
16  ounces cream cheese, at room temperature 
3  tablespoons grated parmesan cheese (the real stuff, and freshly-grated) 
1  tablespoon fresh dill, minced or 1 teaspoon dried dill weed, crumbled 
1/2  teaspoon dried marjoram 
1/2  teaspoon basil 
1/2  teaspoon chives 
1/2  teaspoon black pepper (herbs crumbled) 
1/4  teaspoon dried thyme, crumbled 
2  tablespoons minced fresh parsley 

Have cheeses and butter at room temperature.
Crush garlic.
Mix cheeses, butter and garlic.
Add remaining ingredients, mix well.
Pack into a container just large enough to hold the boursin and store in refrigerator.
To serve, bring to room temperature.
Serve with crackers.

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#5 Wed 28 Mar 07 8:57am

Maree

Forum champ
From Newcastle, Australia
Member since Sat 10 Mar 07

Re: Boursin cheese

Thank you!!!!


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