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Author Notes: If you don't know what quenelles are, look it up on the internet. Use to spoons to make them. They look a little bit like sausages basically. Serve with a nice salad and pears, or as an appetizer
Warning: quenelles must rest overnight —MarieGlobetrotter
Makes 20 small quenelles
- 100g log of fresh, soft goat cheese, without the skin
- 1 egg white
- 1/3 cup flour
- salt and pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 tablespoons olive oil
- 2 teaspoons balsamic vinegar
- Remove the skin of the goat cheese if necessary. Cut cheese into small dices. In a bowl, combine cheese with flour, salt, pepper, basil and oregano. Crush with a fork. Incorporate egg white and mix well to obtain consistent mixture. You can also use your hands.
- Make quenelles with the help of two teaspoon. Pour a little bit of flour in a bowl and flour the quenelles. Place in a sealed box and set in the fridge for the night.
- The next day, heat some water in a large saucepan. Poach the quenelles until they come out on the surface, about 2-3 minutes. Dry well and fry them gently in a pan with some olive oil and a few drops of balsamic vinegar