Galilee Green Sunday Brunch with Friends

View from our hike

I invited a friend up to Yavne’el to be distracted and pampered.  What better way to soothe you than with long walk in good clean country air and a meal made with fresh wholesome ingredients.

Our Sunday brunch included: homemade Boursin cheese, a green salad and quick homemade whole-wheat bread eaten all together with generous helpings of Galilee Green Olive Oil.

Here are all the recipes:

Boursin Cheese

Yogurt and sour cream mixture wrapped in cheese cloth

Boursin is a soft creamy cheese made in a variety of flavors, with a flavor and texture somewhat similar to cream cheese. I make it at home by placing equal parts plain yogurt and sour cream in a cheesecloth. I tie the cheesecloth and place it in a colander which is sitting on top of a bowl.  Allow the liquid or whey to drain until the texture is quite dry.

I start by leaving the bowl on the counter overnight and placing it in the fridge for up to another day. It is now ready to be mixed with your favorite flavors.  I use pepper, salt, garlic powder and hot pepper flakes. You can also add some dried basil or oregano.

Galilee Green Salad

Mix the following ingredients:

• 1 head of romaine lettuce washed and torn to bite sized pieces
• ½ small onion finely chopped
• ½ cup chopped fresh cilantro
• 1 small tomato chopped
• ¼ cup shelled and unroasted sunflower seeds
• ¼ cup grated Parmesan cheese
• ¼ cup Galilee Green Olive Oil
• ⅓ cup of freshly squeezed lemon juice
• Salt, pepper, garlic powder

Quick Whole Wheat Bread

Ingredients:

• 4 cups of whole wheat flour
• 2 cups of white flour
• ½ tablespoon salt
• 2 tablespoons dry yeast
• 3-4 cups warm water
• ½ tablespoon sugar

Directions:

1. Mix flour and salt in a large bowl and make a well
2. Mix 1 ½ cups of warm water with the sugar and yeast and place this mixture into the well
3. Wait for 15 minutes until the yeast mixture starts to bubble
4. Add more water and mix well until you get a wettish dough and mix for an additional minute
5. Place in 2 bread loaf pans and allow to rise for 30 minutes until the dough has risen by a third
6. Bake on 300F/200 C for 40 minutes until the loaves are crisp and sound hollow when tapped
7. Cool on a wired rack and ENJOY!!

The best part is to spread the Boursin cheese onto the warm fresh bread and drizzle it with the Galilee Green olive oil. Heavenly good.

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