This unusual pate, flavoured with parsley and dill, can be served with crackers, crusty bread or toast. The pate requires chilling until set.
1 celery stick
1 - 2 spring onions (scallions), trimmed
25 g (1 oz) 1/4 cup shelled walnuts
1 tbsp chopped fresh parsley
1 tsp chopped fresh dill or 1/2 tsp dried dill
1 garlic clove, crushed
dash of vegetarian Worcestershire sauce
125 g (4 1/2 oz) 1/2 cup cottage cheese
60 g (2 oz) 1/2 cup blue cheese, such as Stilton or Danish Blue
1 hard-boiled (hard-cooked) egg
25 g (1 oz) 2 tbsp butter
salt and pepper
herbs, to garnish
crackers, toast or crusty bread and crudites, to serve
1 - 2 spring onions (scallions), trimmed
25 g (1 oz) 1/4 cup shelled walnuts
1 tbsp chopped fresh parsley
1 tsp chopped fresh dill or 1/2 tsp dried dill
1 garlic clove, crushed
dash of vegetarian Worcestershire sauce
125 g (4 1/2 oz) 1/2 cup cottage cheese
60 g (2 oz) 1/2 cup blue cheese, such as Stilton or Danish Blue
1 hard-boiled (hard-cooked) egg
25 g (1 oz) 2 tbsp butter
salt and pepper
herbs, to garnish
crackers, toast or crusty bread and crudites, to serve
method
1. Finely chop the celery, slice the spring onions (scallions) very finely and chop the walnuts evenly. Place in a bowl.
2. Add the chopped herbs and garlic and . Worcestershire sauce to taste and mix well, then stir the cottage cheese evenly through the mixture.
3. Grate the blue cheese and hard-boiled (hard-cooked) egg finely into the pate mixture, and season with salt and pepper.
4. Melt the butter and stir through the pate, then spoon into one serving dish or two individual dishes, but do not press down firmly. Chill until set.
5. Garnish with fresh herbs and serve with crackers, toast or fresh, crusty bread and a few crudites, if liked.
2. Add the chopped herbs and garlic and . Worcestershire sauce to taste and mix well, then stir the cottage cheese evenly through the mixture.
3. Grate the blue cheese and hard-boiled (hard-cooked) egg finely into the pate mixture, and season with salt and pepper.
4. Melt the butter and stir through the pate, then spoon into one serving dish or two individual dishes, but do not press down firmly. Chill until set.
5. Garnish with fresh herbs and serve with crackers, toast or fresh, crusty bread and a few crudites, if liked.
serving amount
serves 2
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