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For the purests out there..... Avert your eyes! I am changing this recipe!4-5 tomatoes, big1 bunch of curly-leaf parsley4 garlic cloves100g breadcrumbs80-100g Tomyere, greated (can substitute with any of the cheese options below)Olive oilSaltPepper- Preheat oven to 180degress - Finely chop the parsley and garlic. - In a bowl, combine parsley, garlic, tomyere and bread crumbs and set aside. - …

Proscuitto wrapped goat's cheeseProbably the quickest tapas, entree or accompaniment to a salad ever made! I've had guests describe it as a little meaty Croquette. Always a winner! Ingredients: Olive Oil Proscuitto (you could use Pancetta for this too) Cabecou or Bouchon Optional: Rosemary or thyme with honey - With a slice of proscuitto, wrap it around or roll it up (depending on …

Roasted Brussels Sprouts with Balsamic and Parmigiano ReggianoThere are two ways to do this recipe! 500-650g Brussels Sprouts (we normally just get a 500g bag) 2 Tablespoons Olive Oil 2 Tablespoon Balsamic Vinegar Salt, to taste Fresh Cracked Pepper, to taste 3/4 cup Parmigiano Reggiano, grated Option 1 Wash and rinse the Brussels sprouts. Peel the loose, outer leaves. Trim the …

Hello AbondanceTo make this cheese, raw milk is poured into a copper cauldron, which is heated to warm the milk. Rennet is added to coagulate the milk and, once the curds are formed, they are cut and re-heated to a higher temperature before being cut again by hand. Then, using cheesecloth, curds are strained and placed into molds, which form the iconic wide wheels with concave sides. …