Sage, an often undervalued herb, is native to the Mediterranean region. In ancient Rome, it was known to have healing properties, and was included as a part of the official Roman pharmacopeia.
This recipe makes a pleasantly flavored cheese that is delightful spread on baguette slices. It can also be used as a base for a pasta sauce or dip by adding a little milk. Bake the leftovers into sourdough biscuits.
Ingredients:
- ½ cup fresh sage, chopped roughly
- 1 large clove garlic
- 16 ounces cream cheese, softened
- 3 tablespoons lemon juice
- 3-4 tablespoons yogurt
Instructions:
- Combine sage and garlic in a food processor. Pulse until finely chopped.
- Blend together cream cheese and lemon juice in a small bowl. Stir in garlic and sage.
- Mix in yogurt to desired consistency.
- Cover and refrigerate at least one day before serving, for best flavor. Remove 15-30 minutes before serving.
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via The Shining Mind
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