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Journal
Goats cheese with edible flowers recipe
This morning my friend brought me round a kilner jar of cheese from her goats.
I love goats cheese - my favourite restaurant is goat themed, it would be my desert island food - so it is always a wonderful treat.
By co-incidence 91 Magazine - which is my great new discovery this month - had a recipe for flavoured goats cheese covered in flowers. I had to give it a go.
I popped down to the village and picked some wild garlic from the slope behind the carpark, I pulled some flowers from a primrose in the pots outside the workshop and this is what I made.
Ingredients
- 100g soft goats cheese
- 6 wild garlic leaves chopped up fine
- zest of small lemon
- pinch of salt (I used Cornish sea salt with seaweed because it is my new love and I'm adding it to everything)
- 20 primrose flowers, 4 garlic leaves to serve.
Mix the goats cheese and the seasonings together in a small bowl.
Use 2 spoons to make the goats cheese into a ball.
Lay 4 wild garlic leaves on a plate and carefully put the goats cheese ball onto them.
Put the primrose flowers all over the goats cheese until it looks like a 1960s swimming hat.
Serve! I think it would look particularly stunning on those charcoal black crackers.
Make sure that you know where your flowers (& garlic) have been growing, avoid any that may have been sprayed with pesticides and wash and dry them well.
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