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Recipe Ideas Using Boursin Garlic Cheese |
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#1 |
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Forum Member
Join Date: Mar 2012
Posts: 104
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Recipe Ideas Using Boursin Garlic Cheese
Good morning all! I am in a cooking mood today and I want to cook up a storm in my kitchen ALL day. Wondering if you could help me please.
I have a box of boursin soft garlic cheese in my fridge and I need to use it up soon. I need some recipe ideas. I have everything you can think of in my fridge, freezer and larder including most frozen/fresh veg and herbs and spices. I also have some wraps I need to use up. I am looking for savoury dishes only. Ideally I am looking for pasta or stir fry recipes - or something using the wraps. I have never used this cheese in cooking before so I need lots of help Thank you!
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#2 |
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Forum Member
Join Date: Aug 2005
Location: The Sunny Side Of The Street
Posts: 40,106
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You could make chimichangas with the wraps.
You could make a mushroom stirfry You could make spanakotiropita. You could make a wrap with peppers and parma ham You could make chinese rice stirfy with a little egg. You could make a pasta sauce. |
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#3 |
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Forum Member
Join Date: Mar 2012
Posts: 104
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Quote:
You could make chimichangas with the wraps.
You could make a mushroom stirfry You could make spanakotiropita. You could make a wrap with peppers and parma ham You could make chinese rice stirfy with a little egg. You could make a pasta sauce. I could! I was really looking for some actual recipes - because knowing me I would - for example - make a chinese stir fry and add some kind of spice that would ruin the dish.
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#4 |
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Join Date: Aug 2005
Location: The Sunny Side Of The Street
Posts: 40,106
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Quote:
I could!
I was really looking for some actual recipes - because knowing me I would - for example - make a chinese stir fry and add some kind of spice that would ruin the dish. ![]() I would use the Boursin site. http://www.boursincheese.com/recipes/ Learning to cook, is more to do with making love and passion than it is to do with recipes. I don't follow recipes myself, as I always change things as people dislike certain foods that I cook for that I have to adapt it to their way of liking food. |
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#5 |
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Join Date: Mar 2012
Posts: 104
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Quote:
Why would you ruin it? It is very difficult to do so.
I would use the Boursin site. http://www.boursincheese.com/recipes/ Learning to cook, is more to do with making love and passion than it is to do with recipes. I don't follow recipes myself, as I always change things as people dislike certain foods that I cook for that I have to adapt it to their way of liking food.
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#6 |
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Join Date: Feb 2008
Location: Calle Embajadores 28010
Posts: 7,692
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Use it to make the cheese sauce for a Lasagne. It's bleedin' scrummy.
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#7 |
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Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Jacket spud with the cheese on top.
A burger with the cheese on top. |
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#8 |
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Join Date: Mar 2012
Posts: 104
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I ended up frying bacon, red onion and peppers and then adding the cheese and stirring til it melted - I then simply put it in a wrap and folding. The first few bites were tasty then it got really sickly. I think now that I have tasted it cooked in a meal - I will use it again to make a pasta dish.
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#9 |
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Join Date: Jun 2007
Location: London
Posts: 4,492
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This one
http://www.bbcgoodfood.com/recipes/5...baked-tomatoes or this one are my favourites:- http://www.bbcgoodfood.com/recipes/7...ls-and-sweet-b |
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#10 |
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Forum Member
Join Date: Aug 2009
Posts: 5,111
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Quote:
I ended up frying bacon, red onion and peppers and then adding the cheese and stirring til it melted - I then simply put it in a wrap and folding. The first few bites were tasty then it got really sickly. I think now that I have tasted it cooked in a meal - I will use it again to make a pasta dish.
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#11 |
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Forum Member
Join Date: May 2007
Posts: 5,709
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A dollop of Boursin stirred through a pea and asparagus risotto at the end of cooking is yum.
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#12 |
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Forum Member
Join Date: Mar 2012
Posts: 104
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I think I will try all of the last few ideas as I know I didnt use the cheese properly today - a dollop is probably all that is needed! Thanks guys!
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#13 |
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Join Date: Dec 2008
Posts: 1,216
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Quote:
You could also try chicken breasts stuffed with Boursin and wrapped in parma ham or streaky bacon. Really easy to do.
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#14 |
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Join Date: Nov 2002
Posts: 76,851
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just stick it on a Jacobs cracker...........no messin' around and absolutely yummy
Boursin is currently half price in my local Tesco..........
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#15 |
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Join Date: Mar 2012
Posts: 104
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Quote:
just stick it on a Jacobs cracker...........no messin' around and absolutely yummy
Boursin is currently half price in my local Tesco.......... ![]() This is what I usually do! lolol |
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#16 |
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Forum Member
Join Date: Aug 2009
Posts: 5,111
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Quote:
And gorgeous too! I serve it over pasta.
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#17 |
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Forum Member
Join Date: May 2005
Location: At home, on my computer!
Posts: 5,442
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I got two packs of Boursin half price in Tesco yesterday - the garlic one and the pepper one!
Some of it will just be spread on home made bread, with tomatoes and peppers. Some will go in jacket potatoes. Some will go on top of cooked pasta, with baked tomatoes, pepper and onion. |
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#18 |
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Join Date: Sep 2008
Posts: 3,506
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#19 |
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Join Date: Feb 2007
Posts: 2,022
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cook pasta. cook asaragus.melt boursin.add pasta and asparagus with chopped up smoked salmon.yum.
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#20 |
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Forum Member
Join Date: Oct 2009
Posts: 56
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I used to cook in a chalet in France and often made Brocolli and Boursin soup as a starter which everybody loved, and it's really simple.
The best way of cooking it is to buy a bag of frozen brocolli, put it in a pan of water and add a chicken or veg stock cube. When the brocolli is soft blend it until the soup is smooth, then add the Boursin until it's completely melted in. Add a bit of seasoning and it's done. I used to use the black pepper version, but I'd image it's just as nice with the garlic version. |
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#21 |
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Forum Member
Join Date: Mar 2005
Posts: 3,351
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I used to use boursin to stuff chicken breasts, holding them together with a couple of cocktail sticks (you could also wrap with Bacon or proscuitto) and roasting in the oven. Then fry some finely chopped onion or shallot, add wine, a little cream and when the chicken is done also pour in the juices. Haven't made it in years but might give it a go again
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Thank you!
