Spinach & Goats Cheese Puree

by DP
(Suffolk, England)

This versatile recipe can be used as an appetizer or part of a main dish, and can be served hot or cold. Thanks, DP, for this tasty and easy recipe!

Cut the veins out of a very generous quantity of spinach leaves, cut into thin strips, then lightly steam them in the usual way. Once cooked, squeeze out as much water as you can.

Add goat's cheese to taste; creamed cheese works particularly well. Add pepper, minimal salt, other spices (or even herbs) to taste; a little ground cumin works nicely, as does a small touch of English mustard.

Puree using a whizzer wand, liquidiser or food processor. Taste, adjust according to your preferences and mood. Set to one side.

The puree can be served cold, for example, on snippets of thin toast as a starter, or when you are ready, re-heated in the microwave and laid as a bed under, for example, fish, or served as a pasta sauce.

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