We'd eaten so many cockles, as well as the abalone, and of course the spider crab and lobster. I woke up one morning thinking, 'No fish today!', but what could we eat?
I switched on my iPad to catch up with the newspapers and I noticed that there was something waiting to download in the Newsstand. It was the latest edition of Martha Stewart's Living Magazine, and there in the Good Things section was a suggestion for Goats' Cheese marinated in olive oil with Pink Peppercorns. How serendipitous, it would be perfect for lunch.
I had some goat's cheese, the peppercorns (which I usually have with smoked salmon) and of course olive oil.
There wasn't much cooking or making really. I sliced the goats' cheese, sprinkled on the peppercorns and poured on some olive oil. I served it with some fresh parsley, a green salad and tomatoes, it was very simple and very delicious.
However, although my husband enjoyed it, he really loves toasted goats' cheese and suggested I incorporate the peppercorns into that regular supper dish.
So a few days later that is exactly what I did.
Once the bread was thinly sliced, I sprinkled some crushed peppercorns, and then put the cheese on top. Once cooked I added some more peppercorns and again we ate the cheese with a fresh green salad and tomatoes.
Both meals were delicious, though I will use less pink peppercorns next time I make the toasted goats' cheese.
Do try one or both of these goats' cheese and pink peppercorns. They make a tasty, light lunch or supper.
|Goats' cheese with Rose peppercorns|
|I love things with a very few ingredients|
|The sliced cheese|
|Pretty on a plate|
|A Perfect Lunch|
|For the toasted goats' cheese, just add bread|
|Crush your peppercorns|
|Lightly toast the bread|
|Add the peppercorns and then top with the cheese|
and toast under the grill
|I love the way the goats' cheese puffs up when cooked|
|Once again the cheese is perfect with salad and tomatoes|