Smoky mixed bean chilli

June 13, 2015September 7, 2023 ~ Corrie ~ Leave a comment

It’s been 25°C in London this week, so naturally I thought I’d make a nice bowl of refreshing chilli – good one.
I’ve got a bit of a love hate relationship with chilli as it’s often the rubbish vegetarian option I get offered in pubs. Time and time again, it’s a sad, watery can of tinned tomatoes with a few beans floating in it – often reminds me of what you see splattered on pavements outside bars and kebab shops after a night out – mmm, appetising.
However, my version is robust, bold and sexy. So forget nights out, let’s have a night in and curl up with a bowl of the good stuff.

Smoky mixed bean chilli
Serves 4 / Hands on time 20 mins / Total time 45 mins V Vn Df Gf ❄🌶
1 tsp rapeseed oil
½ red onion, chopped
1 medium carrot, grated
1 tbs tomato purée
1 large or 2 tomatoes, roughly chopped
2 cloves of garlic, crushed
1 can chopped tomatoes
1 can of black beans, rinsed and drained
1 can of kidney beans, rinsed and drained
2 tsp smoked paprika
½ tsp chilli flakes (leave out if you like your chilli mild)
1 tsp Marmite
½ vegetable stock pot, I use Knorr
1 corn on the cob, kernels removed or 1 small can drained
28g fresh coriander, chopped
1 lime, cut into wedges

Method
1. Fry the onion in the oil over a medium heat until softened (add a dash of water to help the onion steam and cook faster). Meanwhile, peel and grate the carrot and put to one side. Once the onion has softened, add the garlic, smoked paprika, tomato puree and the chilli flakes and give it a good stir. Add a dash more water and cook for a couple more minutes.
2. Drain and rinse the beans, before adding them to the pot along with the tinned tomatoes, fresh tomatoes and grated carrot.
3. Add the stock pot along with the Marmite and give it a good stir before seasoning and bringing to the boil.
4. If using fresh corn, remove the kernels by standing the sweetcorn on its head and running a sharp knife carefully down the sides slowly (the kernels can tend to go everywhere, so proceed with care). Add to the chilli.
5. Turn the heat down and simmer for 20 mins (now is a good time to roughly chop the coriander). Remove from the heat, stir in the coriander and squeeze over the juice of a lime. Serve either on the top of a baked sweet potato, with rice, guacamole and good dollop of sour cream.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V– Vegetarian Vn – Vegan. Df – Dairy free 🌶– Spicy
Gf – I use Knorr vegetable stock pots because they are gluten free but other stock pots/cubes may not be. Always check the label.
❄ – Suitable for home freezing. Consume within 3 months.

LOW FOD MAP Adaptation:
1. Replace red onion for 1 tbs garlic oil and handful of chopped spring onion tops
2. Swap all beans and corn for 1 can of lentils in water and 1 can of chickpeas (drained and rinsed well)
3. Leave out fresh tomatoes
4. Add 150ml water (if a little dry)

Coconut & mango porridge

June 11, 2015January 29, 2020 ~ Corrie ~ 2 Comments

I had a bit of time this morning – actually I didn’t, but I had a mango on the turn and thought that was more important than getting to work on time.

I always thought porridge was a bit rubbish without golden syrup drizzled on top of it and poured straight into my mouth from the bottle. But, I’ve been a bit obsessed with coconut ever since I got back from Thailand, everything that I can get my hands on that’s coconut flavoured I either eat, or spread all over my body. Anyway, I’ve tried a few recipes but most of them seemed to contain shmooshed up banana and not enough coconut for my liking. So I decided to make my own.
I try and cut the mango up the night before, as butchering it first thing in the morning is sticky, fiddly and when I’m tired, not an enjoyable experience. You can buy it pre-chopped but it tends to be more expensive, I always end up feeling a bit resentful when fruit costs more than a packet of Marlborough Lights. Also, did anyone else imagine they were eating goldfishes when they tried mango as a kid? No?… Just me then.

Coconut & mango porridge
Serves 1 / hands on time 10 mins / Total time 10 mins / V Vn Df
1/3 cup of porridge oats
2/3 cup of water
4 tbs coconut milk, I use Alpro
1 tbs unsweetened desiccated coconut
1 tsp cashew, almond or peanut butter
½ ripe mango
1 passion fruit, seeds removed
Pinch of sea salt flakes

Method
1. Put your oats in a small pan along with the water, coconut milk, desiccated coconut and a pinch or salt. On a medium heat bring to the boil stirring continuously.
2. Once boiled, take off the heat and stir in the cashew butter, mix until incorporated.
3. Chop the mango and prepare the passion fruit. Served topped with the fresh fruit.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V– Vegetarian Vn– Vegan Df– Dairy free.

Homemade hummus

June 7, 2015February 19, 2021 ~ Corrie ~ 2 Comments

Just when I thought I’d eaten enough hummus to keep me going for at least 10 years, I go and make it from scratch. When I was a student, I used to get drunk and make hummus and minted potatoes in the middle of the night, instead of staggering to KFC like everyone else. Although thinking back on it, perhaps KFC was the safer option – no one should operate a food processor after 4 white wine spritzers. What can I say, I’m a humous wielding maverick.

Anyway, much like my baked falafel recipe, the type of canned chickpeas you use is really important. I like the big fat juicy ones that Napolina do, most supermarket own brands are too bullet like. Use a food processor if you prefer a smoother texture and a hand blender for a more rough pâté. I’ve used a food processor on this occasion but I’ve made this recipe many times with a hand blender to save on washing up.
Although making hummus is easy, it can go pretty wrong pretty quickly if too much liquid is added, so make sure you have an emergency can of chickpeas spare. Adding an extra can of chickpeas can save any sloppy hummus disaster – of which, I have had several.

Homemade hummus
Makes 2 pots / Hands on time 10 mins / Total time 10 mins / V Vn Gf Df
2 cans chickpeas, I use Napolina
1 large or 2 regular sized garlic cloves, crushed
4 tbs Tahini
1 lemon, juiced lemon
salt & pepper
Garnish
Smoked paprika
Extra virgin olive oil
Chopped parsley to serve

Method
1. Drain and rinse the chickpeas before taking a small handful and putting them to one side for the garnish. Put the rest of the chickpeas in a food processor with the crushed garlic and blitz until combined and smooth.
2. Meanwhile, fill one of the chickpea cans half full with water and add 4 tbs of tahini. Mix until combined (it should look curdled but loose). Squeeze in the lemon juice, mix and pour half the can on top of the chickpeas. Blitz again.
3. Once the humous has come together it’s up to you how wet you want it so add a bit more of the tahini and lemon water if you want a more loose consistency – this is down to personal preference. If it’s too wet then drain your emergency can and add it to the mix and blitz again (trust me, it will help).
4. Season with half a teaspoon of salt and a good pinch or pepper and mix thoroughly with a spoon. Keep tasting and seasoning until you get it how you like it.
5. Scoop out into pots and top with the left over chickpeas. Sprinkle your chosen garnish and drizzle with extra virgin olive oil. Finish with a final dusting of salt and pepper. Keep in the fridge and consume within 5 days.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V– Vegetarian Vn– Vegan Df– Dairy free. Gf – Gluten free

Lebanese wraps

June 6, 2015January 29, 2020 ~ Corrie ~ 2 Comments

I love a falafel wrap for lunch, it’s my go to hangover cure or Friday treat. In fact, there are two great falafel stalls near where I work that I’m obsessed with. The first is a small Lebanese falafel stall on Earlham Street just off Seven Dials in Covent Garden. For £3.50 you can get a lovingly made falafel wrap from the falafel man. He makes all his own falafels and even pickles his own turnips. I love him.
However, if I’m feeling reeeeeeeeally hungover and need a bigger feed then I walk to Berwick Street Market and join the end of a very long queue for the ‘big dog’ of falafel wraps. Jerusalem Falafel make their own Lebanese flatbreads (Saj) the traditional way right in front of you. The young bread maker, covered head to toe in flour (bless him) will be effortlessly tossing and twirling the dough in his hands before stretching it over a pillow. Finally he throws it onto a hot plate before flinging them into a basket, ready to be filled, wrapped and eaten by hungover people like myself.
As much as I would love to eat at these two delightful stalls every day, I can’t really afford to, so I decided to make my own wraps. I’m using my own baked falafel recipe to save on calories but shop bought falafels work just as well, just use more of them as my falafels are pretty huge. I don’t think I’ve said the word falafel enough in this post, hang on lets count… Oh look, only 10 times, ridiculous.

Lebanese wraps
Makes 1 wrap / Hands on time 5-10 mins / Total time 5-10 mins / V Vn Df 🌶
You’ll need: Baking paper
Packet of wholemeal flatbreads or pitas
2-3 homemade falafels or shop-bought ones
1 tbs Houmous
Handful chopped iceberg lettuce
½ sliced tomato
Pickled turnip or pickled red cabbage (pickled turnip can be hard to find – I went to my local Mediterranean supermarket in Kentish town but you can buy them here)
sliced pickled cucumbers to serve
2-3 pickled green chillis in brine
Cayenne pepper sauce (optional)
Freshly chopped parsley to serve

Method
1. Grill the flatbread or toast the pita and put to one side. Use this time to chop the tomato, lettuce, pickled cucumbers and parsley.
2. Take a large shoe of baking paper and place your flatbread in the middle – if you need it to go. If eating straight away use a plate.
3. Spread with humous and start layering your ingredients starting with the lettuce, followed by the tomato. Squash the falafels a bit and place the pickled vegetables around the sides. Season well with salt and pepper before drizzling with chilli sauce and sprinkling with parsley.

How to wrap
I like to fill my wrap up as much as possible and then just squash it all together. I lift both side of the wrap and try and get the far edges to touch in the centre (they never do). Then as tight as you can roll it up in the baking paper. Half way through fold the bottom of the paper up and carry on rolling so seal the bottom. Twist the top and there you have it. Rip the top of the paper off and eat your way down, don’t attempt to unwrap it or it will almost certainly fall apart in your hands.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V – Vegetarian. Vn – Vegan. Df – Dairy free. 🌶 mild -hot depending on the chilli sauce

Baked falafels

June 2, 2015July 10, 2022 ~ Corrie ~ 4 Comments

I love falafels, but as I’ve been on a diet for about a hundred million years, I’m not keen on deep frying them. So I came up with a baked version – now I can eat falafels everyday for the rest of my life. Thank god for that. You’ll need some sort of food processor or hand blender for this recipe, I wouldn’t try mashing them by hand – life’s too short.

Baked falafels
Makes approx 14 falafels / Hands on time 20 mins / Total time 40 mins / V Vn Df ❄🌶
You’ll need: Food processor or hand blender
2 cans of chickpeas, I use Napolina as they’re nice a juicy
2 garlic cloves, peeled, crushed or grated
¼ tsp mild chilli powder
½ tsp sea salt flakes
½ tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
Large handful fresh coriander, roughly chopped (including stalks)
2 tbs wholemeal/plain flour
1 tbs water

Method
1. Preheat the oven to 180°C/160°C fan/ 350°F/gas mark 4. Line a large baking tray with baking paper, put to one side.
2. Drain and rinse the chickpea’s and place in a bowl with all of the ingredients. Mix well and season with a good crack of pepper
3. Blend the mixture with a hand blender – be careful not to over-blend, you want your falafel to have a bit of texture. Roughly scoop up a tbs of the mixture and with your hands roll into a ball. Place on a baking tray and repeat until you have no mixture left.
4. Bake in the oven for 20 mins. Serve immediately squashed into wraps or served with a salad. If saving for later, cool fully on the baking trays before transferring to an airtight container and store in the fridge for up to 4 days.
(I realise my image shows the falafels being dusted in flour but it’s really not necessary)

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V – Vegetarian. Vn – Vegan Df – Dairy free 🌶– Mild

HOUMOUS WEEK: Houmous Olympics

June 1, 2015July 29, 2016 ~ Corrie ~ 2 Comments

This week is houmous week. And why is it houmous week? Because I said so, hooray! This Middle Eastern, middle class delight has exploded (not literally) in popularity over the past decade and it’s not hard to understand why. So, join me and a few friends in saying a big thank you to the humble chickpea by eating as much of it as humanly possible. Over the next week I’ll be testing the chickpea to it’s very limits, I’ll be spreading it, cooking it, buying it, making it and of course eating shit tons of it, all in the name of science… Well not really in the name of science but that sounded good. Anyway, without further ado, lets kick off the festivities with a little contest I like to call ‘The Houmous Olympics’…

The Houmous Olympics:
My housemate and I are obsessed with houmous, we go through at least three or four pots a week. Our staple buy is currently ‘Sainsbury’s So Organic’ but think it’s time for us to broaden our houmous horizons and test some of the other major players on the market. Unfortunately, Aldi, Asda, Budgens, Co-op, and Morrissons will not be participating in this compitition because those supermarkets aren’t in Camden (and I wasn’t willing to get the bus to Holloway).

Each houmous will be tested by houmous enthusiast and housemate Isabelle, her boyfriend John, my best friend Johnny and myself. We’ll be judging the contenders on texture, value, flavour, eatability (yes I know that’s not a word but whatever) and… Oh that will do. Now, the contenders are:

1. M&S Houmous With Extra Virgin Olive Oil £1 (200g)

2. Lidl (Meadow fresh) £1 (300g)

3. Sainsbury’s So Organic Houmous £1.20 (200g)

4. WholeFoods (San Amvrosia Health Foods) £1.69 (142g)

5. Tesco Organic Houmous £1.05 (200g)

6. Waitrose Organic Rich & Creamy Houmous £1.25 (200g)

LET BATTLE COMMENCE!!!

(Also, I’m aware that I perhaps picked the wrong table to do this on)

In 6th place…
M&S Houmous With Extra Virgin Olive Oil
What a surprise, Isabelle and I thought this one tasted like dust and vomit. It had the texture of cake mixture and paste and it unpleasantly coated our mouthes leaving a lingering rapeseed flavour, not pleasant. But at £1 it’s very reasonable, so if you’re skint and don’t mind the taste of sick, this houmous might be the one for you. 1/5

5th
Tesco Organic Houmous £1.05
Not much better, a very mousey mayonaisey texture, which again left our mouths feeling unpleasantly caked. Not quite so flavoursome but had a bitter artificial aftertaste. Too much sesame seed paste and not enough citrus, pretty sickly. 1/5

4th
Lidl (Meadow fresh) £1
This one was easily the best value but the pot didn’t come properly sealed which bothered me. Made me think there was some kid out back with a bucket of houmous just slopping it into plastic pots. The texture was very loose and sickie but the flavour wasn’t bad, very nutty. I found the tahini flavour overpowering, John thought it tasted like dog food but Isabelle really liked it. Mixed feelings. 3/5

3rd
WholeFoods (San Amvrosia Health Foods)
I LOVED this one, I’ve been going out of my way to buy this houmous for years, however it doesn’t stand up as well as I thought it would. It had a very subtle flavour but a lovely firm but smooth buttery texture. However, at £1.69 for what can only be described as half a pot it doesn’t deliver on value. Mildly disappointing. 4/5

2nd
Sainsbury’s So Organic Houmous
Coming in at a very impressive second place is my household fave, trusted old Sainsbury’s. This houmous is moreish without being sickly, it’s subtle flavour make it an all rounder, a serious crowd pleaser. It has a smooth but firm texture, I could happily eat an entire tub like a yogurt. I know, I’m a monster. 4/5

1st
Waitrose Organic Rich & Creamy Houmous
Okay so this houmous is the clear winner and the king of everything. It’s perfection, it has a beautifully smooth texture but is ever so slightly loose. It’s rich and flavourful without being sickly and has a fresh citrus after taste. Well done Waitrose, best £1.25 I ever spent. 5/5

Vanilla apple cake

May 31, 2015February 13, 2023 ~ Corrie ~ Leave a comment

Let me just start by saying that this cake is not the slimmers option, so if you have type two diabetes look away now. I don’t usually bake cakes but tomorrow is my dear old dads birthday. Sadly he is no longer around to eat cakes but when he was he seemed to like this one. Happy 62nd birthday Dad.

Vanilla apple cake
Serves 8 / Hands on time 25 mins / Total time 1 hr 30mins + cooling / V ❄
You’ll need: 20cm cake tin, foil, electric hand whisk or standing mixer
350-400g Brambly apples, peeled, cored and sliced
½ lemon, juiced
250g unsalted butter + extra for greasing
250g caster sugar
3 large eggs
250g self-raising flour
¼ tsp salt
1 tsp vanilla extract
1 tbs demerara sugar
1 tbs icing sugar for decoration

Method
1. Preheat an oven to 180°C/160°C fan/350°F/gas mark 4 and grease your cake tin with butter.
2. Peel, roughly slice and core the apples. Put them in a large bowl, squeeze over the juice of half a lemon and give the apples a good toss – this prevents the apples oxidising and turning brown. Put to one side.
3. In a large bowl or standing mixer, cream the butter and sugar together until using an electric whisk until light and fluffy. Add the vanilla and beat the eggs in one at a time, stopping occasionally to scrape down the sides. If the mixture starts to curdle, simply add a tbs of the self-raising flour and continue to whisk until combined.
4. Sift in the remaining self-raising flour along with the salt and baking powder. Use a wooden spoon to fold in the mixture. The batter should be pale and thick.
5. Fold in the apples and spoon into your prepared tin, using the back of a spoon to push the mixture evenly to the edges (it may seem like there isn’t enough batter to cover the apples but don’t worry, the apples sink to the bottom of the cake during baking). Smooth over the top with a wooden spoon and sprinkle over 1 tbs of Demerara sugar.
6. Bake in the oven for 40 mins. At this stage the cake will be very brown but don’t worry, it’s not burning. Remove the cake from the oven and swiftly cover the top loosely with foil before returning to the oven. Continue to bake for a further 20-30 minutes or until a skewer that is inserted comes out clean, making sure you don’t mistake raw cake batter or baked apples.
7. Remove from the oven and leave the cake to rest in the tin for 15 minutes before turning out onto a wire rack. Leave to cool fully before dusting with icing sugar and serving with clotted cream and a cup of tea.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V – Vegetarian
❄ – This cake is suitable for home freezing once cooled. Wrap well in cling film and freeze fore up to 3 months. Defrost fully before serving.

Quorn for thought…

May 30, 2015June 6, 2015 ~ Corrie ~ 1 Comment

I don’t really know much about Quorn, I know it’s some sort of protein from a fungus which sounds a bit rank actually, but I’d have given my right arm for it when I was a kid. My massive ugly veggie burger, disintegrating and staring at me on the BBQ next to all the other uniform beef burgers. “Errrr, what’s that? It looks like a poo” my friends would squeal, “yeah, it tastes like one too” I would think to myself, before running off to eat my embarrassing burger without anyone else noticing it’s freakish appearance. I like to think that Quorn was invented for tortured vegetarian kids like myself.

Spaghetti Quorn bolognese

May 30, 2015January 29, 2020 ~ Corrie ~ Leave a comment

So Quorn, hmm. Not really sure how I feel about it if I’m honest, but it works really well in this dish, mainly because I adapted it from a meat recipe. When I was a child, I used to get furious bolognese envy. I’d look over at my best friend Philippa, shovelling forkfuls of cascading spaghetti into her mouth, flecked with delicious, oily meat and cheddar cheese. I would then woefully look down at my plate – a lone soggy stuffed pepper staring up at me and I would wish I was dead… Okay so that’s perhaps a little dramatic, but I wanted to create a decent alternative to bolognese that would make little Corrie very happy. I now cook it all the time and everyone loves it, it’s cheap, easy if a little time consuming – I tend to make it on a lazy Sunday. Enjoy

Spaghetti Quorn bolognese
Serves 4 / Hands on time 30 mins / Cooking time 1-2 hrs / V ❄
You’ll need: A hand blender/food processor, oven-proof cooking pot with a lid.
1 tsp olive oil
1 white onion, peeled and roughly chopped
2 medium carrots, peeled and roughly chopped
2 celery sticks, roughly chopped
350g Quorn mince
150ml semi-skimmed milk
150ml vegetarian white wine
1 can plum tomatoes
¼ tsp nutmeg
Large handful of black olives in brine, drained
300g wholewheat spaghetti
100g vegetarian Italian hard cheese or Parmesan*
Handful of fresh basil leaves
Extra virgin olive oil

Method
1. Preheat an oven to 160°C/140°C fan/325°F/gas mark 3. In a large oven-proof pot, on a medium heat, sweat the onion, carrot and celery in the oil, adding a dash of water if needed to help them steam. Cook for 5-8 mins.
2. Once soft, take off the heat and roughly blend the vegetables with a hand blender or food processor. Return to the heat and add the mince and the milk. Cook for a 3 mins or until the milk has absorbed, and add the tinned tomatoes. Break the plum tomatoes up with a spoon and add the white wine, olives, nutmeg and a generous sprinkle of salt and pepper.
3. Put the lid on a jar and slow cook in the oven for up to 2 hrs, stirring halfway through.
4. Remove from the oven and serve stirred through spaghetti and topped with torn fresh basil and a sprinkling of cheese and a drizzle of extra virgin olive oil.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V – Vegetarian
❄ This bolognese is suitable for home freezing once cooled. Store in an airtight container for up to 3 months.
* Parmesan (Parmigiano Reggiani) is always made using animal rennet, therefore it is not vegetarian. Substitute for Italian hard cheese if applicable.

Homemade Goats Cheese

May 25, 2015September 11, 2018 ~ Corrie ~ 3 Comments

Homemade Goat's Cheese (trust me, it's easy than you think) — Homemade Goat’s Cheese (trust me, it’s easy than you think)

A strange recipe to start off my blog I know, but I was dangerously bored last Sunday and found a cheese making kit under a pile of books in my room. Ever so slightly out of date I decided to give it a whirl, cheese is better out of date anyway right? To my surprise the box only contained four things; half a metre of muslin cloth, a thermometer, a bag of rock salt and a bag of citric acid which you can substitute for lemon juice (hope my friend Jenni didn’t spend too much money on this present).
So anyway, off I went and bought 2 litres of goats milk and I was ready to give it a go, expecting it to be a complicated time consuming process. Two hours later I was eating goats cheese on toast, it was that easy! This is how I did it…

Homemade Goats Cheese
Makes 1 ball / Takes roughly 2 hours / V
You’ll need… Thermometer, Large deep pan, Colander, Butter muslin cloth (about 1/2 a metre)
1 tsp salt
1 tsp lemon juice
2 litres of whole goats milk
A fresh loaf of bread, I recommend walnut or sourdough
50ml of cooled boiled water (I just used the water in my kettle)
(Plus any herbs, garlic or chilli you may wish to add to flavour the cheese but you don’t have to. I just used a bit of freshly chopped parsley)

1. Mix 1tsp of citric acid (or lemon juice) into 50ml of cooled boiled water until dissolved and set aside.
2. Pour your milk into the pan and add the citric acid solution. Stir in an up and down motion thoroughly. Stir continuously but gently heat the milk on a medium heat up to 180F. You will see the milk begin to separate into the curds and whey (so that’s what curds and whey are, huh.) It will appear a little grainy.

3. Remove from the heat, cover with a lid and leave for half an hour. Have a cup of tea.
4. Put your colander in the sink and line with doubled over muslin. When the milk has cooled, gently pour into the colander and let the whey drain away. Once most of it has drained, mix in the salt and the herbs (if using).
5. Gather up the edges of the muslin to create a bag, twist the bag and give it a gentle squeeze to further extract the whey. Don’t squeeze too hard though, you don’t want the cheese to start seeping out (I apologise for using the word ‘seeping’). Use the corners of the muslin to securely tie it over a tap and leave for another half hour to an hour.

So that’s kind of it, YOU’VE ONLY GONE AND MADE FRICKIN CHEESE! Shape your cheese into whatever shape you desire, I like a log shape myself. You can eat the cheese immediately so get that lovely bread in the toaster, rub it with a garlic clove and spread the cheese liberally on top. Sprinkle with a good pinch of salt and drizzle with extra virgin olive oil or avocado oil. Refrigerate your cheese and it should keep for up to a week.