A great summer recipe to use seasonal ingredients, so simple to put together too
Peaches with goats cheese, cobnut and wood sorrel
Find the full recipe here - Staff Canteen
Ingredients
2 peaches (must be ripe)
Wood sorrel
10g cobnuts (hazelnuts can be used instead)
Olive oil
Goats cheese cream: 300g goat’s cheese (rind less) 60g buttermilk 60g yoghurt (Greek is best) 10ml full fat milk
Method
Blend the goats cheese, buttermilk and yoghurt together till it becomes smooth
Add a little full fat milk if its too thick, place into the fridge and allow to set.
Slice the peach into segments and arrange in a bowl
Place a spoonful of the goat’s cheese cream on top and finish with wood sorrel, and some toasted cobnuts
Season with a little salt, pepper and olive oil.
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