Herbed Goats Cheese w. Sprouts, Baby Courgettes & Borage
I am without a doubt a morning person. The come of night tends to bother me, or more metaphorically the fact that daylight has expired bothers me. When sunlight graces the skies there’s enough time to keep optimistic about the days potential but as that fades so to does the small window of opportunity. I think this charade has to do with the fact that at no point in time do I ever have nothing on my mind. I’m not someone who is ever bored or without something that could be done. I have an exponential number of things on my list - a list that is never diminished. It’s ironic because I endlessly long for a sense of arrival, arrival at a point in time when I’ve got everything in order, everything optimised, all of my shit together.
It’s a depressing/ enraging/ insightful realisation to acknowledge that this sense of accomplishment will never actually exist except in my imagination. Rather it’s a great trivial pursuit that we all prescribe to. I try not to become to fraught by the idea; actually I think it’s dangerous to dwell on. Instead I try to think of time as a collection of small moments; moments where joy can be found in simple means. Take for instance when the dining table turns into a potted garden - a small but delightful gesture to turn brunch into a magical affair. The accompanying recipe is made for such a setting - herbed goats cheese with fresh sprouts, baby courgettes and borage flowers - all the best things from the garden.
HERBED GOATS CHEESE W. SPROUTS, BABY COURGETTES & BORAGE
150g of goats cheese
200g of ricotta
1 tbsp of lemon juice
A handful of fresh dill, minced
A handful of fresh basil, julienned
1 tbsp of red pepper flakes
3 tbsp of extra virgin olive oil
1 tsp of ground black peppercorns
To serve; a few handfuls of sprouts (my favourites are sunflower and pea), sliced baby courgettes, borage flowers and sliced rye bread.
To begin, combine the fresh dill, fresh basil, red pepper flakes, olive oil and ground peppercorns in a small bowl. Set the mixture aside to infuse while you prepare the cheese. Note; this can be prepared in advance and refrigerated overnight.
Using an electric mixer or hand held whisk whip together the goats cheese, ricotta and lemon juice until it is light and creamy. Spoon the mixture into a serving bowl and then top with the herb infused oil. Season with sea salt to taste.
Serve the spread with fresh sprouts, sliced baby courgettes and borage flowers over toasted rye bread.
SEASONAL GUIDE / temperate CLIMATE
Baby courgettes, late autumn through mid spring; borage flowers, early spring through summer; basil & sprouts, from the garden - late spring through summer and indoors all year round.
ALSO COMPLEMENTARY TO SERVE WITH
Balsamic vinegar, french radishes, sliced cucumber, hard boiled egg, chopped almonds, walnuts or pistachios.
Fresh parsley / mint / sliced strawberries.
Fresh thyme / sage / roasted butternut pumpkin.
Hazelnut dukkah / roasted beets.