It’s a bit of a standing joke in our family, at my mum’s expense, (sorry mum), that her favourite way to serve Boursin is ‘on a knife’. You’re thinking about it now and salivating aren’t you? There is something about Boursin that is just so wonderfully decadent. That advertising campaign they used to run, with the husky French voice – Du pain, du vin, du Boursin – will stay with me until I die, as a symbol of what I wanted my life to be like when I was a proper grown up lady.
I have a rather unhealthy habit come the evening of instinctively reaching for something to snack on while I watch TV, and that something is normally sweet. Lately though I’ve been doing my best to resist the sugar cravings and when I really do want to treat myself, I try to make it something savoury instead.
The last few months have been really busy for me work wise, which is great, but it does mean I’m working hard and am quite often travelling about, so when I get home and the phones, tablets and laptops have been put away, I want that time with my little family, or occasionally on my own, to be special, and all about us. I consider myself very lucky, as Belle still wants to spend time with us, and we love cuddling up on the sofa, watching the TV or a film, playing a game or just chatting about our day.
And for this sort of indulgent, quality time, you need snacks.
Rather than just going with ‘from a knife’ as a serving suggestion, I’ve been experimenting, and come up with three delicious ways to enjoy your well-earned Boursin treat. Two are nice and simple, and require no more effort than simply scooping a bit of Boursin and a couple of toppings onto some fresh crusty bread, while the third is a little more creative. Foodies might like this, if only for the Instagram opportunities.
We used Boursin with shallot and chive for our recipes, but they would work equally well with any variety. While you’re munching on your Boursin snacks, why not pop over and enter the Boursin competition to win a meal for two at Le Gavroche? That really would be a treat.
Boursin idea one – Boursin with smoked salmon and cucumber
To me, nothing says indulgence like smoked salmon, but it needn’t be expensive. We used a little back of smoked salmon trimmings for this, which cost less than £2, and is really all you need. It works best if you cut the cucumber wafer thin – we used one side of the cheese grater.
Boursin idea two – Boursin with artichokes and balsamic vinegar
The ‘fanciness of the name’ to ‘time taken to prepare’ ratio with this one is fantastic. You literally just scoop some Boursin onto some crusty bread, grab a jar of atichoke and slice them, and drizzle with balsamic vinegar. Yum.
The smooth, creaminess of the Boursin is complimented perfectly by the sharpness of the artichokes and vinegar – a wonderfully grown-up treat this one.
Boursin idea three – Mini Boursin ice cream cones with cucumber and carrot flakes
I know that my biggest hurdles when it comes to eating well is laziness – why cook a full and wholesome meal after all when you could just open a box of Wheetos or a tin of beans? No. Stop. The preparation of your food is really meant to be a part of the enjoyment isn’t it? Aren’t you meant to enjoy what you eat more if you know that care and attention has gone into creating it?
Not that there is a lot of work involved in these, but they do require just enough preparation to make them extra tasty.
What’s your favourite way to eat Boursin?[yumprint-recipe id=’2′] Sponsored post