Join us as our
Pödör Club member
Goat cheese cream with walnut oil
Matching goat cheese and walnuts is known to be a royal culinary experience but even that can be heightened by the addition of some cold pressed Pödör walnut oil. This cream can be spread on a baguette or a toast of bread but it is also a perfect dip for raw vegetables such as carrots, zucchini, kohlrabi or celery.
Production
01
Wash the bell peppers and bake them in a preheated oven at 200 °C until their skin begins to brown. When they are baked, close them in a plastic bag for 5 minutes. The steam makes their skin soften up, which can then be pulled off easily. Cut the baked peppers into strips.
02
Put the rest of the ingredients in a kitchen chopper and make it creamy. Mix in the baked pepper strips and sprinkle it with walnut oil before serving.
Ingredients
3
Tbsp
Walnut oil
or
35
g
Bio dió - natúr - en
350
g
fresh, soft, domestic goat cheese
100
g
sour cream
1
tsp
1
clove(s)
garlic, pressed
1
pinch
1
pinch
200
g
bell pepper