Wow… if you are reading this, that actually means that it worked! You might have wondered where I went to the last couple of days but I have been very busy behind the scenes with changing over all my websites (and there are six in total) from one host to the next.
My friend and Dutch blogger Kay from Kayotic Kitchen first alerted me to the fact that maybe I was paying just a bit too much on my hosting package and then when I went to Germany Meeta told me pretty much the same thing. Time for me to start looking at other options.
While I have been really happy with my hosting company the fact of the matter is that I am now going from something like 1200 euro per year to a total of 90 dollar a year… That is too big of a difference to dismiss!
I’ll spare you all the nerve wrecking details, but as I said; if you’re reading this.. it is working!!
What else is going on here; I had my second meatcourse which I will tell you all about later. I had a couple of really fun cupcake shoots and in the meantime I am starting to think about Christmas menu’s.
It’s been difficult getting my head into cooking mode with all that is going on. On top of that I am also worried what January 1st is going to bring. With Tom still looking for a new job and the change over to the studio it’s quite a bit of changing around here lately but that’s ok. Change is what makes the world go round right?
So to give you a lovely and very tasty recipe I am bringing you this creamy goatcheese with pomegranate which is fabulous as a quick lunch spread but would also be ideal for any party. Try it you’ll love it!
Creamy goatcheese with pomegranate
Prep Time: 10 mins
Total Time: 10 mins
- 150g pack soft, rindless goat's cheese
- 250g tub ricotta
- 50g pomegranates seeds, from a tub
- small bunch chives , snipped
- 1 tbsp clear honey
- 2 tsp red or white wine vinegar
- loaf of crusty bread , to serve
- Mash the goat's cheese and ricotta together in a bowl, then use a spatula to roughly spread over a large plate. Scatter with the pomegranate seeds and chives and set aside until ready to serve.
- Stir together the honey and vinegar, then as you're about to serve, drizzle over the plate. Enjoy with crusty bread.
Recipe by BBC Good Food