What does Angelina Jolie have in common with me? Brad Pitt? Same vital statistics? We have the same mom? Well, wrong answers :-)
Do not think that I just shifted my blogging topics into star buzzing but rumor has it circulating that, she gave birth or will give birth to Maternité Etoile, the same hospital in our place where I gave birth. The idea just made me excited. Everybodys talking about the castle of Miraval that the couple bought not far from our area, meaning we're neighbors now. Alright, I don't think you guys are interested so back to regular programming.
Who doesn't love Appetizers and Hors d'oeuvres? Those little things, bite sizes pieces we eat along as we chit chat on interesting topics (such as hollywood gossips? he hehe) and as we drink some cocktails, champagne or liquor. I love preparing them because they often push me to be creative and there are basically no rules, as long as they are bite size. When I heard that Monthly Mingle for the month of June is about appetizers & hors d'oeuvres I knew I needed to share some of my creations I often prepare when I received guests at home. I hope Mansi (of Fun & Food) our lovely host for this month loves goatcheeses because I am sending it to her. Thank you Meeta for creating this delicious event!
Goat cheese Lollipop (with dried mango, apricot and walnuts)
1/2 pound Goat cheese
2 sprigs of thyme
1 tsp of honey
half a cup of olive oil
50 g of dried mango
50 g of dried apricot
50 g of chopped walnuts
In a bowl crush the goat cheese, mix the honey and blend well. Put the thyme to enhance the flavor then put in the fridge. In a food processor, chop finely the dried mango and apricot. Take out the goat cheese from the fridge and start to make ball like shape with the aid of your palm. Be sure to make them evenly. Submerge the goat cheese balls in the olive oil. Before serving cover the goat cheese balls with dried mangoes, apricot and chopped walnuts.
Amuse bouche of Goat cheese and Apricot
100 g of dried apricot
half a pound of goat cheese
different herbs; chives, rosemary, thyme
some olive oil
Cut the dried apricot in the middle and insert a sliced goat cheese. Top it with herbs and olive oil.
Goat cheese in so many ways
Do not think that I just shifted my blogging topics into star buzzing but rumor has it circulating that, she gave birth or will give birth to Maternité Etoile, the same hospital in our place where I gave birth. The idea just made me excited. Everybodys talking about the castle of Miraval that the couple bought not far from our area, meaning we're neighbors now. Alright, I don't think you guys are interested so back to regular programming.
Who doesn't love Appetizers and Hors d'oeuvres? Those little things, bite sizes pieces we eat along as we chit chat on interesting topics (such as hollywood gossips? he hehe) and as we drink some cocktails, champagne or liquor. I love preparing them because they often push me to be creative and there are basically no rules, as long as they are bite size. When I heard that Monthly Mingle for the month of June is about appetizers & hors d'oeuvres I knew I needed to share some of my creations I often prepare when I received guests at home. I hope Mansi (of Fun & Food) our lovely host for this month loves goatcheeses because I am sending it to her. Thank you Meeta for creating this delicious event!
Goat cheese Lollipop (with dried mango, apricot and walnuts)1/2 pound Goat cheese
2 sprigs of thyme
1 tsp of honey
half a cup of olive oil
50 g of dried mango
50 g of dried apricot
50 g of chopped walnuts
In a bowl crush the goat cheese, mix the honey and blend well. Put the thyme to enhance the flavor then put in the fridge. In a food processor, chop finely the dried mango and apricot. Take out the goat cheese from the fridge and start to make ball like shape with the aid of your palm. Be sure to make them evenly. Submerge the goat cheese balls in the olive oil. Before serving cover the goat cheese balls with dried mangoes, apricot and chopped walnuts.
100 g of dried apricot
half a pound of goat cheese
different herbs; chives, rosemary, thyme
some olive oil
Cut the dried apricot in the middle and insert a sliced goat cheese. Top it with herbs and olive oil.
Goat cheese in so many ways