With the glorious weather we’ve had recently in Dublin, cooking a dinner is not always on my priority list. I had a pack of delicious Blazques cured ham waiting to be eaten in my fridge so I decided to make a cold platter of antipasti. I arranged the cured ham, some salami, green olives and smoked chicken slices on a plate and made some goats cheese balls and roasted artichokes tossed in balsamic vinegar. A few red roasted peppers from a jar and voilá! A simple and tasty platter, served with Italian breadsticks that left us perfectly contented without me breaking a sweat!
To make the goats cheese balls:
- take some fresh goats cheese and crumble into a plate.
- Dry toast some pine nuts and walnuts on a fry pan.
- When golden, take out to cool and chop roughly the walnuts.
- Mix with the goats cheese and form into balls.
Margaret, a Thermomix consultant in Australia has made my brioche Nanterre and sent me her picture. You’ll agree with me that her brioche looks fantastic! Well done Margaret and thank you for sending me your photo. If you too have made one of the recipes on this blog and want to share your results, please send me your pic and I’ll post it here 🙂