“She turned to the sunlight
And shook her yellow head,
And whispered to her neighbor:
"Winter is dead.”
~AA Milne, when we were very young
NOTE: I am away at the moment helping my mother with her treatment for lung cancer. I have set up a few posts to post whilst I am away as a special surprise. Some are new and some are reposts of old favourites that you may have forgotten, or if you are a new reader may not even have seen. I'll be back at the end of May, but in the meantime . . . Enjoy!
PS - I will only have sporadic internet use, so if you ask a question and I don't get back to you . . . it's not that I don't want to. It just may take me a while.
Friday, 16 November 2012
I have to admit it . . . I hold my hand up. I have a thing for Boursin Cheese. It's not something which I had actually ever tasted before I moved over here to the UK, but it is something which I very quickly fell in love with my very first taste.
That's why I gladly accepted the recent offer to try out their new Fig & Nut flavour, which is out just in time for the holidays.
From their page: A captivating combination of bitter and sweet, soft and hard. The creamy texture of the cheese gives way to the contrasting soft chewy texture of the fig and the harder crunch of the nut pieces.
I have always been a big fan of their Garlic & Herb and the Black Pepper Variety . . . as well as their Boursin Light. They taste wonderful and have such a lovely creamy texture.
We could not resist digging in to it and just indulging ourselves with it spread onto some Italian Crackers which I had in the cupboard. It was fabulous . . . just what you would expect from Boursin. Each bite had a depth of sweetness from the figs, a bit of crunch from the nuts . . . and that creamy Boursin tang which we both love! It was half gone before we knew it! *smack!*
I also love to use my Boursin for cooking with. Seriously. It's great in sauces, for on pasta and in gravies. It makes the most fabulous mash. Just stir a package of it into your mash and allow it to melt . . . the Herb & Garlic is especially nice this way, but so is the Black Pepper.
I decided to try something out with this lovely Fig and Nut mixture . . . the whole time I was munching on it I was thinking . . . this would be fabulous in a Sweet Potato Mash!
And guess what!! It was just wonderful!! When I worked at the Manor down South, American Thanksgiving was a really big deal every year. I would work really hard for days before the Holiday and then be on my feet for at least 15 hours on the actual day preparing all of the dishes that were required of me . . . one being this gross Sweet Potato Souffle that they just loved, which to me seemed more like dessert than a side dish . . . it was good, but not really my cup of tea. I think it was all those marshmallows on top that I didn't like very much . . .
There's no marshmallows in this delicious Sweet Potato Casserole! Just roasted sweet potatoes and some of that lovely Fig and Nut Boursin Cheese . . .
It's very, very good . . . I think I found us a brand new favourite. Move over Marshmallow Sweet Potato Souffle . . . this tasty dish is the tops!
*Sweet Potato, Fig and Nut Casserole*
Don't knock it til you try it. This works fabulously together.
4 large sweet potatoes, washed and unpeeled
1 package (150g) of Boursin Fig & Nut Soft cheese,
at room temperature
buttered bread crumbs (optional)
Preheat your oven to 200*C/400*F/ gas mark 6.
Place your washed sweet potatoes onto a baking tray and pop them into the preheated oven. Bake them for about an hour, until they are very soft and a fork inserted into one, slips in very easily. Remove them from the oven and let cool for a few minutes, until you can just handle them.
Cut a bit off the end of each and just let the cooked sweet potato slip out of it's skin into a large bowl. Mash well with a fork, adding the softened cheese and stirring it though. Spoon this mixture into a buttered shallow casserole dish. Top with the buttered crumbs if using.
Return to the oven and cook for a further 15 minutes or so or until the top is beginning to caramelize a bit and the crumbs are browned.
Like I said I love, LOVE to cook with Boursin. I often stir it into mash . . . and use it as a topper for my Shepherds or Cottage Pies! But the thing I love to do with it the most is to make these fabulous Boursin Souffled Baked Potatoes!
These are so, So, SO good!! The cheese is melted all through the potato, giving it a fabulous flavour . . . and the whole mixture souffle's up when it's baked . . . so you get that crisp lightly browned exterior . . . but the inside are soft and fluffy and oh so moreishly good!
*Boursin Souffled Baked Potatoes*
The tastiest, easiest stuffed baked potatoes you could ever want to eat.
4 medium sized baking potatoes
1 (150g) package of Garlic & Herb Boursin Cheese, at room temperature
2 TBS butter
a bit of milk
Preheat your oven to 200*C/400*F/ gas mark 6. Wash your baking potatoes well, dry and then prick each of them with a fork in several places. Place the clean and dry potatoes in the oven, right on the oven rack. (Don't worry, it's ok!)
Roast for about an hour to one hour and fifteen minutes or until the potatoes are cooked through and yield when softly pressed. (Don't press too hard, or they might explode!) Remove them from the oven and allow them to cool just until you can handle them. Cut a thin slice from off the top of each and discard. Carefully scoop out all of the insides of each potato into a bowl, taking care not to tear the skin. Mash very well with the butter, cheese and milk, until you have a smooth mixture. You only need enough milk to help make it a bit fluffy. Taste and adjust seasoning with some salt and pepper if desired. Spoon the mash back into the potatoes, place them into a baking dish and return them to the oven. Bake for a further 15 to 20 minutes, until the filling souffles up and begins to brown. Serve immediately.
And . . . just when you thought I had nothing else to share . . . look at this!
Win a Cooler Bag Of Boursin Products
To celebrate the launch of Boursin’s delicious new Special Edition Fig & Nut flavour this Christmas, we’re offering one lucky winner the chance to win a cooler bag full of Boursin products to enjoy. Boursin’s new seasonal variety is an aromatic blend of sweet succulent figs and crunchy mixed nuts, combined with its signature creamy, crumbly soft cheese. Savour the flavour as part of your cheese board this Christmas or spread on ciabatta, drizzle with olive oil and top with prosciutto to create a fig and parma ham bruschetta - perfect served as a stylish appetiser during the festive party season. The cooler bag will include a variety of the Boursin range, including Boursin Garlic & Herb, Black Pepper and Boursin tomato, onion & chive flavour.
For more information about Boursin, head to www.boursin.co.uk.
Unfortunately I can only offer this giveaway to residents of mainland UK. But if you are a resident of the UK and want to be included, please leave a comment below, adding a notation to say that you are a mainland UK resident. I will be picking one lucky winner on Monday, November 19th. I wish I could give one to each of you, but alas . . . I cannot.
CONTEST CLOSED - winner will be announced tommorrow!