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Showing 1-3 of 3
By Mrs Goodall
on August 28, 2014
So yummy! So easy. Decided to make as a side dish, but could easily have eaten it as a main course! Thanks Sofie! Made for Culinary Quest 2014, Int'l Agents of Quest!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on July 23, 2012
O-M-G - this dish is absolutely sensational and a MUST try if you like goat cheese. We could not get over just how good it is; your eyes roll back in your head on the first try. I used farfalle pasta and otherwise followed the recipe to a T. Do use the grated lemon peel, it really adds depth of flavour to the dish that you will not get from lemon juice. It will be a contender for the best dish of the ZWT 8 tour. Made by a fellow Bistro Babepeople found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on April 06, 2012
Sofie, your so right, yum! I didn't have tarragon so used the basil that I had on hand and that tasted fine to me. Love, love, love the goat cheese and it's lovely flavor supported the other ingredients perfectly. Oh yes, I only had a small slice of lemon left so I just squeezed the juice into this (maybe 1/2 a tsp). I'm so happy that I found this, it's amazingly simple and delicious with a pinch of pink Himalayan salt sprinkled on top. :Dpeople found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (186 g)
Servings Per Recipe: 6