The good news is that you’ve survived Christmas; the bad news is there’s barely time to catch your breath before New Year’s Eve rears its head.
It’s a big ask to plan and prepare another blowout meal when you’re still trying to work your way through leftover turkey.
Advice? Keep it simple. It doesn’t have to be much and can be as simple some nibbles like marcona almonds or olives to go with a glass of fizz.
If you’re slightly more ambitious, a cheese log is something you can make ahead and then tick off your to-do list.
This recipe has chilli powder in it but you could substitute paprika if you like. You don’t have to roll it in seeds but it does make it look smarter and more special.
I use a combination of blue poppy seeds, sesame seeds and nigella seeds but you could vary with caraway or cumin seeds too.
Cheese logs
Makes two logs
350g cheddar cheese, coarsely grated
85g cream cheese, softened
2 tsp Worcestershire sauce
1½ tsp chilli powder
Salt (optional)
Sesame seeds, poppy seeds and nigella seeds to coat (optional)
In a bowl mix together the cheese, cream cheese, Worcestershire sauce and chilli powder. Taste and adjust the chilli or add some salt if needed. Split the cheese mixture in half. Pat and shape each half into a long log, giving you two logs.
If you’re coating the cheese log, place your choice of seeds on a plate and gently roll the log across the seeds. Press the seeds in to make sure they adhere.
Place each log on a piece of cling film and roll up the log in the cling film. Keep in the refrigerator until ready to serve.
When ready to serve, remove from the refrigerator at least an hour before serving and allow to come to room temperature. Serve with bread or crackers.
@Juliapleonard
