We went vegetarian!
But to make the meal more palatable for some, I had to resort to a rather sinful treat - Boursin!
And the meal still turned out so refreshing after the viscous onslaught of meat during the last week of 2007.
Beet root, boiled and sliced, served with a honey/red wine vinegar/chives/salt and pepper dressing. One of my all time favourites.
I made the baked potatoes which we had for Christmas dinner by popular demand. This is a very simple-to-do dish which I picked up from channel 703 and it is so easy and so tasty.
Boiled broccoli and carrots, and just tossed with butter, salt and pepper.
A crusty french wholemeal loaf with sunflower seeds and herbs fresh from the oven. An English baker which I met many years ago indulged the secret of getting a crusty surface. Will post the recipe later at a more leisure pace.Here is the star of this first-day-of-the-year meal - the special homemade Boursin cheese spread. So easy to do and taste so much better and fresher than the expensive stuff you get at the supermarket shelves.
Simply gorgeous and sooo finger licking good with the baked potatoes...
...and the freshly baked bread.
Homemade Boursin Cheese Spread
250g cream cheese, at room temperature
30g butter, at room temperature
2 tablespoon parsley, minced finely
4 cloves garlic, boiled for 3 minutes, mashed
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper - optional
Mix all the above together well.
Adjust salt and pepper to taste.
Leave for 30 minutes or so for the herb and seasonings to infuse.
Can be kept in fridge in an airtight container for 3 days to a week.