Asparagus with yoghurt cheese and basil pesto

Asparagus with yoghurt cheese and basil pesto

Spoil your guests with homemade yoghurt cheese, made by tying Bulgarian yoghurt in a milk cloth and hanging it in your fridge for 48 hours.


Ingredients (serves 4 people)

  • 1 litre Bulgarian yoghurt
  • 10ml salt
  • 125g basil pesto (bought from the shops)
  • 15ml butter
  • 3 sprigs of thyme, finely chopped
  • 400g asparagus
  • 40g wild rocket
  • 60ml olive oil
  • Black pepper to taste
  • Salt and freshly ground black pepper to taste
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Directions

  1. Mix yoghurt, salt, black pepper and thyme.


  2. Place a piece of milk cloth in a mixing bowl and lave the edge of the cloth to hang over the bowl. Pour yoghurt into the cloth. Bring the ends of the cloth together, tie into a tight ball and tie together. Leave to hang in the fridge above the mixing bowl for 2 days so that the whey can drip away.


  3. Bring pot with water to the boil and add asparagus. Boil for 3 minutes and drain.


  4. Heat olive oil and butter till warm in a large frying pan. Add asparagus and fry quickly for 1 minute. Season well with salt and black pepper.


  5. Place yoghurt cheese in a serving bowl and flatten with the back of a spoon. Place rocket on top followed by the fried asparagus. Spoon basil pesto over and serve.


  6. Pick and choose from our divine Christmas menu to create a bountiful buffet for your lucky guests:


  7. Bread Parmesan paper bread with mushroom pate


  8. Starter Pancetta and white wine mussels


  9. Spinach and Gruyère soufflé


  10. Cold Spanish almond soup Main course


  11. Gammon with honey, mustard and clementine Wholegrain mustard baby chickens


  12. Leg of lamb with herbs, feta and Parmesan cheese Barbecue turkey


  13. Side dishes Baby apples stuffed with sage pork


  14. Duck fat potatoes Cauliflower with Parmesan cheese sauce


  15. Tomato and feta salad Chocolate desserts


  16. Chocolate crème caramel Pavlova Christmas wreath


  17. Raspberry and white chocolate cheesecake White chocolate mousse cake


  18. Fruitcake ice-cream


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