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A Trio of Festive Roulades and a Boursin Giveaway!

I was recently sent a selection of Boursin cheeses to try and, oh my word, the new fig and nut flavour just out in time for Christmas, is DIVINE! To celebrate the launch I have a

Festive Boursin Giveaway!

I’m offering one lucky reader the chance to win a cooler bag full of Boursin products to enjoy. Boursin’s new seasonal variety is an aromatic blend of sweet succulent figs and crunchy mixed nuts, combined with its signature creamy, crumbly soft cheese. All the details for entry are at the bottom of this post but first let me tell you what we did with the deliciousness which is Fig and Nut Boursin!

I didn’t manage to keep people away from it until I could cook with it, it was spread onto crackers, celery and carrot sticks and whisked off in lunch boxes at speed. Luckily I had hidden a packet and this is what I came up with.

Christmas vegetarian roulade with Boursin

and this

How To Make Festive Roulades

Makes about 24 slices

Ingredients

12 Eggs

200g frozen spinach, thawed and chopped

2 cloves of garlic, crushed

2 spring onions, finely chopped

½ tsp freshly grated nutmeg

2 tbsps sundried tomato purée

salt and freshly ground black pepper

75g Fig and Nut Boursin

4-6 tsps single cream

50g Light Boursin with Garlic and Herbs

2 small tomatoes

Method

  • Grease and line with baking parchment two 30cm x 20cm baking trays
  • Preheat the oven to 180°C
  • Separate the eggs placing 6 egg yolks into one bowl and 6 into another, the whites can all go into one large bowl together
  • Add the spinach, garlic, nutmeg and spring onion to one bowl of egg yolks, add some salt and pepper and combine
  • Add the sundried tomato paste to the other bowl of egg yolks and combine
  • Whisk the egg whites until they form stiff peaks then divide them equally between the two bowls
  • Fold in gently with a metal spoon until well combined but still fluffy
  • Spread the spinach mixture in one tray and the tomato mixture in the other, gently spreading it out until it fills the tray
  • Pop it in the oven for 15 – 20 mins until set. Allow to cool completely
  • Peel the baking paper off both roulades and lay on a piece of cling film each
  • Put the fig Boursin into a small bowl and add enough cream to make it spreadable
  • Spread the fig Boursin over the spinach roulade leaving a small border all around the edge (about ½cm)
  • Using the cling film to help, roll the roulade up as tightly as you can, wrap it in the cling film and pop it in the fridge
  • Spread the garlic and herb Boursin over the sundried tomato roulade, top with thinly sliced tomatoes, roll it up as above, wrap it and pop it in the fridge
  • Chill the roulades for at least an hour before slicing and serving

How to Make Pepper Roulades

Ingredients

Makes about 18 bite size pieces

1 large red pepper

About 50g of Boursin Fig and Nut

A few rocket leaves

Method

  • Preheat your grill to hot
  • Halve the pepper and remove the seeds and stalk
  • Place under the grill, skin side up and grill until the skin is black and blistered
  • Pop the pepper slices into a plastic bag and seal, allow to cool completely
  • Once the steam from the peppers has worked its magic take them out of the bag and remove the blackened skin
  • Lay the peppers on cling film, put a spoonful of Boursin along one edge and shape into log
  • Top with a couple of rocket leaves
  • Use the cling film to roll the pepper into a cigar shape around the filling
  • Twist the ends of the film like a cracker and pop into the fridge
  • Chill for at least an hour before slicing and serving

Boursin Giveaway

Boursin Cheese

If you’d like to win a cooler bag of products from the Boursin range all you have to do is leave a comment below telling me what you’d do with it!

For an extra entry you can tweet ‘I’m entering @LIDelicio’s #Boursin #giveaway to #win a cooler bag full of Boursin goodies and you can too! http://wp.me/p2Pkdx-8k’

The cooler bag will include a variety of the Boursin range, including Boursin Garlic & Herb, Black Pepper and Boursin tomato, onion & chive flavour. Deadline for entries is Friday 7th December 2012 at midnight GMT. Winner will be chosen by on line random number generator. Winner must supply a valid email address to be contacted and postal address for delivery of prize. There is no cash alternative. Our decision is final, no correspondence will be entered into. Boursin is responsible for delivering the prize, Life is Delicious bears no responsibility for any failure to do so. Uk entry only. Winner must supply a UK address for delivery.

122 Comments

  1. Loving your trio :-) looks yum!!! Big fans of Boursin here again, after given a blast from the past earlier in the year! Perfect for this time of year :-) I think I would top baked new potatoes with it and garnish with spring onions and fresh herbs :-)or make dips mmmm….

  2. I would like it spread on toasted italian bread

  3. I’d layer it onto tasty savoury crackers. Yummy

  4. There are so many things I could do with this little hamper of cheese, simplest of all being with a toasted bagel and some smoked salmon, but I’d also enjoy it with a baked potato, stuffed into a chicken breast and baked or stirred into pasta.

    My mouth is watering now!

  5. have only ever tried the cheese with garlic and herb. my kids love it on crusty bread and i also use it with chicken for a yummy dinner. i would love totry the whole range and come up with some fab recipes

  6. warm it a little and use as a dip for breadsticks and crudites

  7. I would stuff chicken breasts with it and then wrap in parma ham or bacon! Yummy scrummy!

  8. amaze the family with assorted cheesy snac
    ks

  9. I would use it as a quick and simple pasta sauce ~ delicious!

  10. I’d eat it for lunch and dinner!

  11. put on oatcake – drizzle with balsamic vinegar

  12. spread on oatcake – drizzle with balsamic vinegar

  13. Straight – like fine malt whisky

  14. After rushing round Christmas Eve, wrapping presents, visiting relatives ad getting last minute gifts I would relax in front of the fire, pour myself a nice red and sit enjoying a crusty bagette smothered in Bousin, delish!

  15. Maybe a lovely italian salad with a fantastic dip! :D

  16. I would eat it as part of a scrummy cheeseboard

  17. any place anytime anywhere

  18. Some great ideas here. I don’t think you can beat Boursin on some warm crusty bread.

  19. I like to make canopes at christmas with this but at other times of the year for a treat, I put it into my mash potatoe!

  20. I would have these delicious cheeses on my christmas crackers ( thats the edible sort!) What a treat!

  21. I Would Make a nice pasta dish and some home made bread and use the cheese for a lovely sauce xx

  22. stuff chicken breast & wrap with pancetta :)

  23. tweeted too
    @emmav6

  24. on a lightly toasted bagel with parma ham. delicious!

  25. I love it simply on crackers or in a jacket potato. But will try pasta next time. Your Festive Roulade look AMAZING!

    Maggy
    (Have tweeted)

  26. I would serve on warm toast

  27. I’d have it with a delicious buffet of other amazing food for nibbling while watching Christmas films!

  28. I would stuff in mushrooms and grill yummy!

  29. Roll salmon around it for canapes

  30. I’d have it with fresh Frensh bread and a glass of red! Garlic and herb’s my fave.

  31. I love it added to my pasta sauces (so does everyone else!)

  32. I would have it on toast

  33. I would spread the cheese on garlic and herb crackers.

    I’ve tweeted,@snowted

  34. Spread on oatcakes

  35. I won’t lie to you – I would eat it. Eat it all. On crusty bread, on toast, on those giant croutons you can get with a big olive on top, stuffed in a chicken breast, in a jacket potato, upside down hanging from a tree, hiding under the bed, on a bread stick, mixed into some warm veggie cous cous, in a falafel wrap, melted atop a veggie burger in a roll. you name it. I will eat it.

  36. mix in with just oooked pasta for a tasty supper

  37. Oh gosh, I;d be spoilt for choice! Definitely some would be saved for the festive cheeseboard. Gorgeous with pasta and ancetta, or crumbled onto a homemade pizza!

  38. I would say I would try your delish looking recipies, but I strongly suspect I would eat it before I get that far.

  39. I’d make stuffed mushrooms/peppers and a cream cheese sauce for pasta.

  40. Enjoy with a nice Red Wine

  41. Boursin on toast for breakfast, in a jacket potato at lunchtime and inside a chicken breast for dinner.

  42. Add to warm pasta :)

  43. buy lots of Ryvita!!

  44. I would slit a chicken breast and add some Boursin inside and wrap in parma ham, and roast it and served with grilled Mediterranean vegetables

  45. I’d keep it simple and put it on crackers so not to loose the boursin taste! I tweeted too!

  46. Boursin is delicious in so many ways, straight-up on crackers, whipped into a yummy cheesy dip, gorgeously grilled on a pizza or for adding depth and flavour to savoury muffins.

    I think it deserves a Christmas ditty of its own …

    On the fourth day of Christmas my Boursin gave to me,
    Four cheesy muffins,
    Three pizza toppings,
    two pasta sauces ,
    And a cooler full festive roulade cheese

  47. I WOULD EAT IN A BRUSCHETTA STYLE WITH TOMATO AND A PINCH OF OREGANO YUMYUM…

  48. I would make the worlds most delicious roasted winter vegetable quiche topped with tons of Boursin YUM!

  49. Stuff a chicken breast with Boursin (Ail and fine herbs) and wrap the chicken breast in Parma ham, the roast in the oven

  50. Think I’d try to use it in my lasagne

  51. eat with crackers

  52. I Would Make pastad with some bread and use the cheese for a sauce

  53. I’d have it on Ryvita! Mmmm!

  54. I’d make a nice pasta or have it with crackers on a family picninc

  55. I would make veggie friendly canapes!

  56. I would like it spread on toasted bread.

  57. Get the crackers straight out. Yum Yum :)

  58. I’d have a family get together, as we all can’t be together on Christmas Day, and would make lots of yummy nibbles, including your pepper roulade recipe. Chuck in a few bottles of good wine and voila! I’ll look like I’ve slaved forever and will be über popular with my family!

  59. I would have it with frsh crusty bread and a bottle of good red wine in front of the fire on Saturday evening with my hubby, watching a DVD – cosy!

  60. I would throw a cheese and wine night – a great excuse to get people over to my new pad. I may even crack open the port!

  61. on crusty cobs for hubbys tea

  62. share it with my family on fresh bread

  63. Bake cod fillets topped with of herby garlic Boursin

  64. I would use it for a variety of dishes for some festive treats

  65. On biscuits

  66. i love boursin on home made pizzas

  67. You idea look yummy, but the best way to enjoy boursin is just spread on hot crusty bread so you get the full flavour

  68. thick on cream crackers! mmmmmmmm!

  69. Why mess about with it? Thickly spread on wholemeal bread

  70. Spread it on freshly made sourdough bread of course :)

  71. As both my daughters are vegetarian they would love these for their lunches for school, the ones they can’t have I will enjoy!!

  72. Festive Roulades – They look delicious! Glad you could make something before it was eaten! – I’d have to try that recipe!

    I think, one that I would do myself if add it with bacon, a few herbs and have in on a jacket potato :)

  73. i would have it with celery sticks simple tasty crunchy!

  74. On crusty bread – simple but yummy!

  75. Well, one thing I definitely wouldn’t do, is enjoy a romantic picnic in a wheat field with my loved one whilst the combine harvesters were at work :)

    I would probably tuck into a piping hot jacket potato, topped with the boursin. Yummy!

  76. I would enjoy it with biscuits, Parma Ham and a Glass of Red.

  77. Crusty bread all the way

  78. I’d like to think I’d do something fancy with it, but in reality I love boursin so muuch that it’d be gone as part of our Christmas cheese board in no time!

  79. Unfortunately (for me) I’d have to wrestle it from my son before I could decide what to do with it….. and he’s faster than me.

  80. I’d eat it on crackers, add a dollop to cooked pasta and make those delicious looking roulades

  81. I’d probably use it as a lazy brunch, on crusty bread with lots of tea :)

  82. I’ve tweeted too :) @pipersky1

  83. I’d probably just have it with crackers and a glass of white wine after the children go to bed!

  84. I would eat it.
    And maybe share it with the family.
    Only “maybe” though…

  85. I would like it spread on toasted italian bread

  86. I would siply spead on a cracker to enjoy the clear taste.

  87. I’d eat it on crackers. i love nibbles like crackers and cheese or a nice dip with bread sticks. Yum :)

  88. I always buy boursin for when i do my garlic chicken pancakes but love to eat the left over bit on fresh crust bread. Must remember to pick up a pack as ive ran out again.

  89. Love boursin on crackers with olives. If I’m cooking it goes well with pasta a chives – yum

  90. made into a creamy, cheesy garlic sauce for mushrooms then topped on crusty toasted bread :)

  91. tweeting @gemmaclark6 thankyou x

  92. Eat it all up with some hot crusty bread and a nice glass of red!

  93. i would share it with family over christmas

  94. simple just on crackers

  95. tweeted from @clareo122

  96. I’d use it for our lazy Boxing Day house party

  97. I would definately have a go at the recipes above.

  98. Spread it on crackers

  99. Share it with friends as a tasty after the pub snack

  100. Love Boursin on fresh crusty bread and a nice glass of wine

  101. I would use it in a cheesecake

  102. I would have it on crackers and I would stuff some chicken with some of it and parma ham

  103. on fresh crusty bread, with a glass of cider

  104. Make some kick ass homemade pizza

  105. I would simply spread it on fresh granary bread and dip it in my homemade tomato soup!

  106. I would make a tart with a pastry bottom, Boursin with the figs and then a layer of figs on top sprinkled with sugar and baked in oven .

  107. I’d serve it with pieces of french bread for the guests at christmas

  108. smoother it on to hot french bread

  109. Spread thickly on warm crusty bread. Yum!

  110. Have it with toasted Ciabatta,smoked ham, peppers and a sprinkling black pepper (put it all on top of ciabatta then place under grill so it melts in) – gorgeous. Have tweeted

  111. I would take it round to my Granma and Grandad’s on Boxing day, they have always supplied us with a yummy spread each year for all us grandchildren and I know they would LOVE this gesture (and they love Boursin!)
    Then the cooler bag would be very useful as I am a Scout Leader, so would come with me to camp as extra storage for the kids! Win win situation :D

  112. Make a boursin christmas tree for the Christmas night buffet :o)

  113. Turn it into a cheesy garlic sauce for chicken and mushrooms pasta!

  114. I’d have it with some home made soup, nice crusty bread and fresh salad for Boxing day lunch.

  115. I can think of lots of things but I think it would make a great pasta sauce with spinach, mushrooms and pine nuts.

  116. Just with Ritz crackers – plain and simple.

  117. I’m a simple girl, I like it spread on top of toast :)

  118. On warm, crusty rolls with a lush salad :)

  119. Smother it on an onion bagel!
    Thanks for the giveaway
    @pink_lady123

  120. Chicken breast stuffed with garlic Boursin & wrapped in parma ham

  121. I suppose “put my head in it and inhale” is too much?

  122. I would copy your recipes and many of the other great suggestions here and have a Boursin party.

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