Barb Hodgens loves to cook with alternative, healthy whole food ingredients, with a focus on gut health. Barb has overcome her own gut health issues through healthy eating. Share your ideas, comments and photos at the end of this post :)
Probiotic party food to hit your Christmas table with a “WOW”!
These cheese domes, made from dripped yogurtare a sensational appetizer with the colour and taste of Christmas and I promise it will be hard for anyone to stop at just one scoop. Perfect for serving at your next festive gathering.
Probiotic cream cheese, (or labne) made from homemade yogurt is easy to do. If it’s your first time, follow the instructions here.I used three and a half cups of homemade cow’s milk yogurtto make two cheese domes. Use half if you plan to only make one.
BASIL & WALNUT
Ingredients
1 cup dripped yogurt cheese ½ cup grated (lightly packed) parmesan or similar firm aged cheese 1/3 cup red capsicum, finely chopped 1 heaped tablespoon of fresh chives, finely chopped ¼ teaspoon of salt Grind of fresh black pepper ½ cup walnuts (preferably activated), finely chopped ½ cup fresh basil leaves, finely chopped Crackers for serving
Method
In a medium bowl, mix the dripped yogurt and parmesan cheese together with a fork.
Add the capsicum, chives, one tablespoon of the chopped walnuts, salt and pepper and stir to incorporate.
Mix the remaining chopped walnuts and basil in a small bowl.
Turn the cheese out onto a serving plate and shape into a smooth dome with a spatula
Lightly press the walnut and cheese mixture into the cheese dome until the surface is completely covered.
Clean away the excess basil and nut from around the dome
Cover and refrigerate for an hour to set.
Serve with crackers.
Best eaten with 2 days while the basil leaves are fresh however the yogurt cheese will stay fresh for 1 week if keep airtight in the fridge.
ALMOND & POMEGRANITE
Ingredients
1 cup dripped yogurt cheese ½ cup finely chopped raw almonds 1 tablespoon butter 2 cloves of crushed garlic 10 fresh sage leaves, finely chopped ¼ teaspoon salt ¼ teaspoon freshly cracked black pepper 1 cup fresh pomegranate seeds Crackers for serving
Method
Heat a skillet over medium heat and dry roast the chopped almonds until lightly toasted then transfer to a dish to cool.
Add the butter, crushed garlic and sage to the hot pan and cook, stirring continuously for a minute and then add to almonds to cool. Place in the fridge or freezer to cool quickly.
While cooling, break open the pomegranate and collect the seeds in a bowl.
In a medium bowl, mix the dripped yogurt, almond and garlic mixture, salt and pepper with a fork to thoroughly combine.
Turn the cheese out onto a serving plate and shape into a smooth dome with a spatula
Lightly press the pomegranate seeds into the cheese dome until the surface is completely studded with red jewels.
Cover and refrigerate for an hour to set.
Serve with crackers of your choice.
Store airtight for up to 1 week in the fridge.
PIN THIS RECIPE
Festive probiotic yoghurt cheese domes
Probiotic party food to hit your Christmas table with a “WOW”!
These cheese domes, made from dripped yogurtare a sensational appetizer with the colour and taste of Christmas and I promise it will be hard for anyone to stop at just one scoop. Perfect for serving at your next festive gathering.
Probiotic cream cheese, (or labne) made from homemade yogurt is easy to do. If it’s your first time, follow the instructions here.I used three and a half cups of homemade cow’s milk yogurtto make two cheese domes. Use half if you plan to only make one.
BASIL & WALNUT
Ingredients
1 cup dripped yogurt cheese ½ cup grated (lightly packed) parmesan or similar firm aged cheese 1/3 cup red capsicum, finely chopped 1 heaped tablespoon of fresh chives, finely chopped ¼ teaspoon of salt Grind of fresh black pepper ½ cup walnuts (preferably activated), finely chopped ½ cup fresh basil leaves, finely chopped Crackers for serving
Method
In a medium bowl, mix the dripped yogurt and parmesan cheese together with a fork.
Add the capsicum, chives, one tablespoon of the chopped walnuts, salt and pepper and stir to incorporate.
Mix the remaining chopped walnuts and basil in a small bowl.
Turn the cheese out onto a serving plate and shape into a smooth dome with a spatula
Lightly press the walnut and cheese mixture into the cheese dome until the surface is completely covered.
Clean away the excess basil and nut from around the dome
Cover and refrigerate for an hour to set.
Serve with crackers.
Best eaten with 2 days while the basil leaves are fresh however the yogurt cheese will stay fresh for 1 week if keep airtight in the fridge.
ALMOND & POMEGRANITE
Ingredients
1 cup dripped yogurt cheese ½ cup finely chopped raw almonds 1 tablespoon butter 2 cloves of crushed garlic 10 fresh sage leaves, finely chopped ¼ teaspoon salt ¼ teaspoon freshly cracked black pepper 1 cup fresh pomegranate seeds Crackers for serving
Method
Heat a skillet over medium heat and dry roast the chopped almonds until lightly toasted then transfer to a dish to cool.
Add the butter, crushed garlic and sage to the hot pan and cook, stirring continuously for a minute and then add to almonds to cool. Place in the fridge or freezer to cool quickly.
While cooling, break open the pomegranate and collect the seeds in a bowl.
In a medium bowl, mix the dripped yogurt, almond and garlic mixture, salt and pepper with a fork to thoroughly combine.
Turn the cheese out onto a serving plate and shape into a smooth dome with a spatula
Lightly press the pomegranate seeds into the cheese dome until the surface is completely studded with red jewels.
Cover and refrigerate for an hour to set.
Serve with crackers of your choice.
Store airtight for up to 1 week in the fridge.
PIN THIS RECIPE
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