Cheese and Walnut Pate
January 2007
Just the recipe to use up some motre left-overs.
(keeps for several days in refrigerator and freezes well - enough for 8 to 10)
Ingredients:
225 g / 8 oz cottage cheese
75 g / 3 oz ground walnuts
3 tablespoons of butter
75 g / 3 oz Cheddar cheese, finely grated
1 teaspoon of caraway seeds (nice but not essential)
1 to 2 teaspoons of wholegrain mustard
Salt and black pepper
5 to 6 tablespoons fresh wholemeal breadcrumbs
To garnish:
Lettuce leaves, cress, tomato slices, walnut halves.
Method:
If you like a fine-textured pate, first sieve the cottage cheese
Walnuts may be ground in an electric coffee grinder
Cream butter and cottage cheese
Add grated cheese, walnuts, caraway seeds and seasonings. Mix well
Mix in breadcrumbs
Press pate into a nice dish or into ramekins. Or serve with an ice cream scoop on individual plates, garnished with lettuce, cress, tomato slices and extra walnut halves
The Village Kitchen