Cheese and Herb Creams

Name: Cheese and Herb Creams
Ingredients: 1 oz / 30 g mixed ‘soft’ herbs, such as parsley, chervil, tarragon, dill and coriander; 1 oz / 30 g mixed ‘soft’ herbs, such as parsley, chervil, tarragon, dill and coriander; 1 oz / 30 g mixed ‘soft’ herbs, such as parsley, chervil, tarragon, dill and coriander; 5 oz / 140 g plain cottage cheese; 1 oz / 30 g mixed ‘soft’ herbs, such as parsley, chervil, tarragon, dill and coriander; 1 oz / 30 g mixed ‘soft’ herbs, such as parsley, chervil, tarragon, dill and coriander; 1 oz / 30 g mixed ‘soft’ herbs, such as parsley, chervil, tarragon, dill and coriander; fine sea salt; 2 garlic cloves, peeled and crushed; 5 oz / 140 g soft blue cheese; 5 oz / 140 g plain yoghurt; freshly ground white pepper; 5 fl oz / 140 ml double cream

Preparation info

Serves
4–6
, as a starter

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

If you have any of these left over, they can be shaped into a log, rolled in cumin seeds or coarsely ground black pepper and served as a cheese the next day.

Ingredients

1 oz / 30 g mixed ‘soft’ herbs, such as parsley, chervil, tarragon, dill and coriander

Starter
Vegetarian
Gluten-free

Method

Put the herbs in a sieve, and pour boiling water over them to blanch them. Rinse under cold running water, and then firmly pat dry between layers of kitchen paper. Chop the herbs finely, and put to one side. Rub the cottage cheese through a sieve, and mix with the yoghurt and blue cheese until smooth. Stir in the garlic and herbs, and season lightly with salt and pepper. Whip the double cream,