Compliments


Camembert and Avocado Quiche

Camembert and Avocado Quiche

Ingredients..................................................................................
400g savory pastry
3 x eggs
125g Longbush Camembert, sliced
pinch of nutmeg
500mL milk
100g cream cheese
1 x firm avocado, diced.

Directions....................................................................................
Roll the pastry out to a thickness of 5mm and line a 28-32cm quiche tin, covering the base and sides.

Beat the eggs and cream cheese until smooth, then beat in the nutmeg and milk until the mixture is evenly blended.

Sprinkle the Waimata Camembert and avocado evenly over the base of the prepared crust, then pour over the egg mixture.

Bake at 190 degrees Celsius for 8 minutes then reduce heat to 170 degrees Celsius and cook for a further 35-40 minutes until pastry is crisp and the filling is set.

Allow to cool slightly and serve with a fresh garden salad.


Crumbed Camembert

Crumbed Camembert

Ingredients..................................................................................
1/2 cup flour
1 x beaten egg
1 x large Waimata Camembert (about 20cm, or use several smaller Camembert)
1 x packet wine biscuits, finely crumbed
1 cup oil

Directions....................................................................................
Chill the Waimata Camembert for at least 5 hours prior to use.

Cut the cheese into wedges and dip in the flour, then egg and finally the crumbed wine biscuits.

Repeat egg and crumb layers until a firm, fairly thick coating is present.

Refrigerate until 10 minutes prior to serving.

Heat the oil to about 200 degrees Celsius in a small pot and using a fork or small slotted spoon, deepfry the cheese wedges.

Remove and drain on absorbent paper as soon as coating is golden brown.

Leave cheese to stand for 5 minutes before serving.

Serve with persimmons, grapes, or with a sauce of your choosing.


Blue Cheese Dressing

Blue Cheese Dressing

Ingredients..................................................................................
225g mayonnaise
2 tbsp minced onion
1 tbsp minced garlic
1 small bunch fresh parsley, chopped
110ml sour cream
1 tbsp lemon juice
1 tbsp white wine vinegar
100g Waimata Farmhouse Blue cheese, crumbled
salt and freshly ground black pepper to taste

Directions....................................................................................
In a small mixing bowl, combine all ingredients.
Cover, and refrigerate for at least one hour before using.

.