Just a little quickie to tell anyone who doesn’t know already what a lovely combination sheep’s cheese and quince paste is. It’s the whole salty / sweet thing – lovely.
When I stayed with a family in Spain one lovely long hot summer many years ago, the family brought fabulous cheeses back from the father’s home village. They made their own quince paste from their own quinces, and spread it onto thick slices of cheese as a starter before dinner.
I ate and ate over that long August. Huge knobbly peppers doused ever so slowly in buckets of olive oil (also their own, and also excellent to fry chips in); rough fruity Catalan wine; bread freshly bought from the village bakery each morning; salt cod and potatoes; deep, salty olives; cherry liqueur; thin slivers of exquisite iberico ham; rich pig cheek stew and all the fresh peaches you could ask for. Needless to say I put on a stone in a month, and have no regrets!
This reminds me of those dry summer days – a lovely salad to brighten up the British November.
Quince Paste and Sheep Cheese Salad
around 150g sheep’s cheese, chopped into bitesize pieces
around 150g quince paste, chopped into bitesize pieces
3 large handfuls spinach leaves
1 handful cherry tomatoes, halved
splash extra virgin olive oil
splash balsamic vinegar
salt and pepper
1. Mix everything together and pile onto a plate!