TARRAGON & THYME

Now that my herb border is springing into life again, I am eager to get a taste of the new seasons herbs.  And this recipe for me is a simple one that allows their flavours to come through and awaken the palate.  This can be served as a dip or as an accompaniment to a salad or in sandwiches etc.. Ingredients: 2 tablespoons lemon juice 2 tablespoons warm water 4 cups/1 litre/1 3/4 pints skimmed or whole milk 1-2 tablespoons very finely chopped herbs Salt and black pepper Combine the lemon juice and water Heat the milk to boiling point, remove from the heat and slowly drizzle in the lemon mixture, stirring very gently.  Stop stirring and adding when the curds separate and the whey is yellowish and clear.  Leave for one hour.   Then with a slotted spoon gently lift the curds into a bowl. Fold the herbs gently into the cheese (if making plain omit), add salt and black pepper to taste and spoon into a cheesecloth lined sieve or colander.  Lea...

This is another cheese that you can make at home for yourself. Ingredients 2 tablespoons of lemon juice 2 tablespoons warm water 4 cups (1 litre/13/4 pints) skim or whole milk 1-2 tablespoons very finely chopped herbs Salt and black pepper You can add finely chopped peppers, gherkins, spring onions, shallots or anything you like to this cheese - prawns, pineapple.... however I tend to mix these in after draining as especially with prawns they are best kept chilled. It is very easy to make, but be careful with it and treat it with respect else it might go rubbery. Make it in a non-aluminium pan. Can be served as a dip, on sandwiches or with a salad. Cheaper to make yourself - especially if you consume in large quantities. Mix and combine the lemon juice and the water. Heat the milk to boiling point and remove the pan from the heat - slowly drizzle in the lemon mixture stirring gently whilst pouring in. Stop stirring the mixture when the curds start to separate and go lumpy and they whey...