sheothebudworths
Up the bum - no babies!!!
Oh for fucks sake! 
Why does it do that!!!
Why does it do that!!! 
Tarragon
- Thread starter SubZeroCat
- Start date
You could freeze it.
Or try this:
Crust:
2 cups crackers, crushed
50 ml unsalted butter, melted
Filling:
1 kg
eek: ) cream cheese, softened
3 eggs
1 Tbsp fresh lemon juice (15 mL)
1/4 tsp salt (1 mL)
2 Tbsp chopped fresh tarragon (25 mL)
1 tsp chopped fresh dill
1 tsp dried onion flakes
8 ounces Gorgonzola cheese, crumbled
PREPARATION:
Preheat oven to 325 degrees F./160 degrees C.
Prepare pan: 6-inch (15 cm) cheesecake pan with 3-inch (7.5 cm) sides, lined with parchment paper.
Crust:
In medium bowl, combine crushed crackers and butter.
Press into bottom of cheesecake pan and freeze.
Filling:
In a large mixer bowl, beat cream cheese on medium-high speed for 3 minutes. Add eggs, one at a time, beating after each addition. Mix in lemon juice, salt, tarragon, dill, and onion flakes. With a rubber spatula, fold in Gorgonzola cheese. Pour batter over frozen crust. Bake in preheated oven for 50 to 65 minutes or until the top is light brown and the center has a slight jiggle to it. Cool on a rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before serving. Serve warm or cold with crackers or party toasts. To serve warm as an appetizer, wrap the cheesecake in foil and place in a preheated 350-degrees F. (180 degrees C.) oven for 10 minutes to heat through. Do not microwave; it will toughen the cheesecake.
Tips:
Use your favorite salted or unsalted crackers for the crust.
Variation:
If substituting dried herbs, use half of what the recipe calls for.
Yield: 18 to 20 servings
Fucked if I know what it'll be like, but sound ok.
Or you can use tarragon in lots of french sauces such as remoulade (Pound the yolks of 2 hard-boiled eggs to a paste with a drop of vinegar. Stir in a raw yolk, a teaspoonful of French mustard, salt, pepper. Add olive oil (about 1/4 pint) as for a mayonnaise. Flavour with chopped tarragon, chives and capers, allowing about one teaspoonful of each. This makes a sauce of a creamier consistency and less rich than a mayonnaise. ) which goes well with celeriac or cooked cold chicken or salsa verde (Chop very finely a big bunch of mixed parsley, tarragon, and watercress, with chervil and chives when they are available (about 2 oz. altogether), plus 3 anchovy fillets, a tablespoon of capers and 2 or 3 little gherkins. Stir in about 4 Tbsp of olive oil, a very little tarragon vinegar, and a thread of lemon juice. The sauce should be pretty thick, and can also be further seasoned by the addition of a little mustard) which goes excellently with tuna steak, or any other oily fish, or cold chicken or cold beef.
Have tried both of these two, and they are damn good.
Or try this:
Crust:
2 cups crackers, crushed
50 ml unsalted butter, melted
Filling:
1 kg
eek: ) cream cheese, softened3 eggs
1 Tbsp fresh lemon juice (15 mL)
1/4 tsp salt (1 mL)
2 Tbsp chopped fresh tarragon (25 mL)
1 tsp chopped fresh dill
1 tsp dried onion flakes
8 ounces Gorgonzola cheese, crumbled
PREPARATION:
Preheat oven to 325 degrees F./160 degrees C.
Prepare pan: 6-inch (15 cm) cheesecake pan with 3-inch (7.5 cm) sides, lined with parchment paper.
Crust:
In medium bowl, combine crushed crackers and butter.
Press into bottom of cheesecake pan and freeze.
Filling:
In a large mixer bowl, beat cream cheese on medium-high speed for 3 minutes. Add eggs, one at a time, beating after each addition. Mix in lemon juice, salt, tarragon, dill, and onion flakes. With a rubber spatula, fold in Gorgonzola cheese. Pour batter over frozen crust. Bake in preheated oven for 50 to 65 minutes or until the top is light brown and the center has a slight jiggle to it. Cool on a rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before serving. Serve warm or cold with crackers or party toasts. To serve warm as an appetizer, wrap the cheesecake in foil and place in a preheated 350-degrees F. (180 degrees C.) oven for 10 minutes to heat through. Do not microwave; it will toughen the cheesecake.
Tips:
Use your favorite salted or unsalted crackers for the crust.
Variation:
If substituting dried herbs, use half of what the recipe calls for.
Yield: 18 to 20 servings
Fucked if I know what it'll be like, but sound ok.
Or you can use tarragon in lots of french sauces such as remoulade (Pound the yolks of 2 hard-boiled eggs to a paste with a drop of vinegar. Stir in a raw yolk, a teaspoonful of French mustard, salt, pepper. Add olive oil (about 1/4 pint) as for a mayonnaise. Flavour with chopped tarragon, chives and capers, allowing about one teaspoonful of each. This makes a sauce of a creamier consistency and less rich than a mayonnaise. ) which goes well with celeriac or cooked cold chicken or salsa verde (Chop very finely a big bunch of mixed parsley, tarragon, and watercress, with chervil and chives when they are available (about 2 oz. altogether), plus 3 anchovy fillets, a tablespoon of capers and 2 or 3 little gherkins. Stir in about 4 Tbsp of olive oil, a very little tarragon vinegar, and a thread of lemon juice. The sauce should be pretty thick, and can also be further seasoned by the addition of a little mustard) which goes excellently with tuna steak, or any other oily fish, or cold chicken or cold beef.
Have tried both of these two, and they are damn good.
sheothebudworths said:Oh for fucks sake!
Cos it hates you
((((sheohwellnevermind))))
selamlar - as interesting as that recipe looks, it's far too complicated and time consuming for moi but thanks anyway! I think i'll just chuck in salad/dressing/mayo or summat.
