February 25, 2017


Snow peas - 25
goat cheese (Montrachet or Lezay) - 100 gms
Plain yogurt - 1/4 cup
Any flavoured  mustard - 1 tsp
Hot and spicy pecans - 1/2 cup (finely chopped)


  • Cut stem ends of snow peas and pull down straight edge to remove any string.
  • Blanch in boiling water for 30 seconds.
  • Plunge peas into ice water.
  • Using a sharp paring knife, slit open each pod along straight side.
  • In bowl combine cheese, yogurt, mustard, and 1/4 cup pecans.
  • Pipe or stuff each pod with goat cheese mixture.
  • dip stuffing side of each pod into remaining chopped nuts to garnish.

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