Boursin Cheese Review And Giveaway



BANISH THE WINTER BLUES WITH BOURSIN FIG AND NUT

 


    Boursin introduces a new seasonal soft cheese speciality


 


Spoil yourself this winter with Boursin’s Limited Edition soft cheese with fig and nuts, available in stores nationwide this November.






  Deliciously different, Boursin’s seasonal variety is a luscious blend of sweet succulent figs and crunchy mixed nuts, combined with its signature creamy, crumbly soft cheese. The aromatic blend of specially selected ingredients, tease the taste buds, leaving you yearning for more.



Savour Boursin’s seasonal speciality as part of your Christmas cheese board or spread on ciabatta, drizzle with olive oil and top with prosciutto to create a fig and parma ham bruschetta - perfect served as a stylish appetiser during the Christmas party season. Alternatively, get creative in the kitchen and use it as an ingredient in a roasted sirloin recipe with a fig and nut crust, to add a special touch to your meal.



Boursin fig and nut is available now in the speciality cheese section alongside the rest of the Boursin range in Tesco priced £ 2.20 per 150g*, and will be available online at Ocado from November onwards and in most Asda’s from December 3rd.







 Boursin was developed in Normandy in 1957 and is the UK’s number one branded soft speciality cheese today, with Boursin garlic & herb crowned as the gold medal winner in two categories at The International Cheese Awards 2012. Boursin tomato, onion & chive was awarded a silver medal within the ‘cheese with additives – soft’  category and Boursin fig & nut was awarded a bronze medal within the ‘cheese with additives – soft’ category at The International Cheese Awards 2012. The annual International Cheese Awards are the biggest in the world attracting over 3,700 competitive entries from around the world in 260 categories. All products are judged by a panel of industry experts without any packaging or visible brand association.



Boursin's heritage

Boursin's story began in northwest France in 1957 when Normandy cheesemaker François Boursin set up a factory producing soft cheese. In 1961 a French newspaper wrongly reported the launch of Boursin with garlic, an innovation that was in fact being introduced by a competing cheese brand. Following this free publicity François Boursin spent two years perfecting his original recipe, blending garlic with fresh cream and soft cheese seasoned with fresh herbs, salt and pepper, in the local tradition.
Boursin begins


Boursin Garlic & Herbs was launched in 1963 and quickly became a household name across France. In 1968 Boursin made history as the first cheese featured in a TV ad campaign. It featured famous French comedian Jacques Duby, cast in the role of the first 'Boursinophile', a cheese lover unable to resist the alluring taste of Boursin whatever time of day or night. Waking in the middle of the night, he rushes to the fridge in his pajamas shrieking for Boursin 18 times.


Over fifty years later, the original recipe remains unchanged and food lovers in over 35 countries have spread their passion for Boursin all around the world. It is available in a range of versions including the original Boursin Garlic & Herbs, Boursin Light and now new Boursin Minis.




My Review

I was really looking forward to sampling this as i thought they had some great flavors so now im not exactly always creative in the kitchen and always make a mess lol but here is a little of what i tried and tested it does not look like much but believe me it was tasty



 So First Roll out some puff pastry and place some smoked cheese on the top of half of it

Then fold over and roll out again do this same thing a couple of times so you have the cheese all through the pastry

This is a little rough i know but you get the idea lol

cut in to whatever shapes you want and spread tomato puree on the top how ever much you want


Next i cut Gammon in to small pieces and then also some of the Boursin Garlic and herb but you can put whichever you like i also tried with the new Fig and nuts and it also was yummy in small chunks then place in the oven for around 15-20 mins at around 180-200 degrees depending on what kind of oven

I kind of left mine a bit too long (something was really interesting on tv lol) but anyway it tasted really really nice

made some in other shapes as well i was trying to make xmas tree shapes didnt work and little man decided to say they were spaceships and he loved them could i make more lol

 This Cheese is so full of flavor and tasty its not overpowering and it has a lovely smell it reminds me of the kind of cheeses i used to have when i was a child i would recommend you to try it. it is so versatile so many different dishes you can do.

Also i had some of the Light Ail and Fine herb spread, spread i used it on fresh thick cut bread


 


Recipes you can try at home

 Chorizo and Rocket Pizzas
An easy pizza recipe to make for the whole family
Ingredients:
For the dough:
350g strong plain bread flour
1 tsp salt
1 tsp caster sugar
1 tsp easy blend dried yeast
1 tbsp olive oil
200ml luke warm water
For the tomato sauce:
1 tbsp olive oil
1 small onion, chopped
1 clove garlic, chopped
227g canned chopped tomatoes
1 tsp paprika
1 tbsp tomato puree
1 tsp fresh chopped oregano
For the pizza topping:
1 tbsp olive oil
1 yellow pepper, cored, deseeded and sliced
1 orange pepper, cored, deseeded and sliced
1 red onion, sliced
200g herby black olives
75g sliced chorizo
1 - 2 x 120g packets Boursin Minis
4 medium tomatoes
1 x 50g packet wild rocket
Serves: 4 Prep: 30 mins plus rising Cook: 30 mins Method:
1.For the dough: mix together the flour, salt, sugar and yeast in a large bowl. Stir in the oil and water to form a soft dough. Transfer to a lightly floured surface and knead dough for 10 minutes. Return to a bowl. Cover with a tea towel and leave in a warm place for around 1 ½ hours until well risen and doubled in volume.
2.Meanwhile for the tomato sauce, heat the oil in a saucepan and sauté the onion for 5 minutes, until softened. Stir in the garlic and cook for 2 minutes. Stir in the remaining ingredients, bring to the boil and cover and simmer for 10 – 15 minutes, until thickened. Remove from the heat and allow to cool.
3.For the topping, heat the oil in a frying pan and cook the peppers for 10 minutes, over a medium heat, stirring occasionally until softened. Remove from the heat and allow to cool.
4.Divide the dough into four and roll into balls on a floured surface. Cover with a damp tea towel and leave to rise for 10 – 20 minutes. Roll out each to a 23cm circle. Place on baking sheets and leave for 10 minutes.

5. Preheat oven to 220C/fan200C/Gas 7. Divide the tomato sauce between the pizza bases spreading over evenly and leaving a 1cm gap around the edge. Then top the pizzas with the prepared peppers and remaining topping ingredients except the rocket. Bake for 10 – 12 minutes, until the cheese is melted. Serve immediately and scatter with rocket.


 Calories per portion: 915 Cost per portion: £3.20



Bacon, Sausage & Prune Rolls With Fig & Nut Dip
These tasty canapés work brilliantly as a pre-Christmas dinner appetiser


 Ingredients:



 15 slices flavoured streaky bacon of your choice

12 organic chipolatas

 18 pitted prunes

1 x 150g packet Boursin fig & nut

 100ml soured cream

juice of 1/2 lemon

1 tbsp fresh chopped parsley

 fresh sprigs of thyme, to garnish
Serves: 4 – 6
Prep: 30 mins Cook: 20 mins
Method:

1.Preheat the oven to 200C/fan190C/Gas 6. Cut 6 rashers of the bacon in half lengthways and use to wrap around a chipolata securing with a long bamboo stick. Place on a lightly oiled baking sheet.
2.Cut open the prunes and open out. Divide half the Boursin fig & nut between the prunes and roll up to enclose filling. Cut the remaining bacon in half (lengthways and widthways) and use 2 strips to wrap round each prune. Secure with a cocktail stick and place on a baking sheet.
3.Bake the chipolatas for 10 minutes. Then add the prunes and bake for a further 10 minutes, until bacon is crisp and golden. Remove from the oven and allow to stand for 10 minutes.
4.Meanwhile mix together the remaining Boursin Fig & Nut, soured cream, lemon juice and parsley. Season well. Spoon into a serving bowl and garnish with sprigs of fresh thyme. Arrange chipolatas and prunes on a warm serving plate and serve with the dip.


 Calories per portion: 650 Cost per portion: £2.50





Make sure you check out the Website to find out more.


Win a Cooler Bag Of Boursin Products


To celebrate the launch of Boursin’s delicious new Special Edition Fig & Nut flavour this Christmas, we’re offering one lucky winner 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. Savour the flavour as part of your cheese board this Christmas or spread on ciabatta, drizzle with olive oil and top with prosciutto to create a fig and parma ham bruschetta - perfect served as a stylish appetiser during the festive party season.



The cooler bag will include a variety of the Boursin range, including Boursin Garlic & Herb, Black Pepper and Boursin tomato, onion & chive flavour.



For more information about Boursin, head to www.boursin.co.uk.


Same rules and T&C as always Good luck 


a Rafflecopter giveaway

104 comments:

  1. Yum yum, perfect for Christmas evenings sat in the warm snacking with crackers and pickles... :oP

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  2. i would put it inside my chicken before i slow cook them with some herbs, yummy

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  3. I'd have it on a cheese platter with crackers for an evening snack!

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  4. Wrapped in Chicken breast with pancetta

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  5. I would use it with some lovely steak :)

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  6. I would create Boursin Vegetable Wraps for a lunch with some tomato soup!

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  7. On cream crackers
    mmm so hungry
    xxx

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  8. Oooh spread on TUC biscuits! My favourite way xx

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  9. Tink Rhonda Lee Mse21 November 2012 at 17:27

    I would use it on a home made pizza.

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  10. on a panini with sundried tomatoes

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  11. with some freshly baked wholemeal bread

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  12. For lunch with either home made bread or bagels, and some ripe tomatoes

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  13. I don't think I would get as far as using it I would end up just eating it by itself :)

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  14. with everything! I love it! On crackers for lunch, stuffed in chicken for dinner, and mixed with cornflakes for breakfast ;-)

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  15. On my homemade pizzas with cherry toms and basil

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  16. On crackers for sure. There's some flatbread crackers I love that would go perfectly with the Boursin x

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  17. Classical, Boursin, fresh crusty bread, a warm summer afternoon picnic...perfick!

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  18. I would use it with crackers and with cooking dishes and making cream cheese sauces

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  19. I'd use Boursin for lots of things mainly cheese sauce for pasta, stuffed mushrooms or peppers and sandwiches.

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  20. Stuffed into mushrooms, rolled in breadcrumbs and baked in the oven

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  21. we love the garlic and herb . i use it to stuff chicken breast and then roll bacon around. the kids love it !! i would love to try and new recipes and flavor's :)

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  22. Stuffed inside a chicken breast

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  23. on crusty homemade bread with butter mouthwateringx

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  24. I'd make bruschettas brushed with olive oil, mixed with smoked salmon and topped with green olives, tasty!

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  25. A BOOK of Verses underneath the Bough,
    A Jug of Wine, a Loaf of Bread—and Thou Boursin
    Beside me singing in the Wilderness—
    O, Wilderness were Paradise enow!

    With apologies to Omar Khayyam

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  26. I'd experiment... Cauliflower cheese? Cheese on toast? cheese sauce for fish?

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  27. I'd make a sauce for baked tilapia.

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  28. With roasted tomatos and warm fresh homemade bread

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  29. In my mushroom and walnut roulades

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  30. I'd stuff some into a chicken breast with some ssun dried tomatoes.

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  31. In salt crusted oven baked potatoes. Rub small potatoes with olive oil, sprinkle with rock slt and bake until tender. Split potatoes and spoon Boursin over top. Return to oven for 10 minutes. Delicious.

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  32. Easy peasy pasta...bousin a little milk and peas put on hot pasta

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  33. Spread onto salt & pepper crackers

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  34. i would just experiment with it and see what interesting meals i could make

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  35. Like to use it for a very quick pasta dish - just stir it through hot pasta and serve!

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  36. in a multi seed batch toasted club sanwich

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  37. Smothered on crackers, as thick as I can get it!

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  38. I would place in a Chicken breast with pancetta wrapped around it.

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  39. lovely on toast, nice & simple :)

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  40. served on warm crusty bread - simply yummy!

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  41. On everything as I love it! I mainly like it on crackers or a bread roll so I get the full flavours

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  42. On crackers and crusty bread!

    @hudson3lb

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  43. on crusty bread or use it to stuff chicken breasts with

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  44. On some nice crusty bread :)

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  45. It's the quickest pasta sauce ever. :-)

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  46. I'd split open some chicken breasts, fill them with Boursin then wrap them in parma hame and braise them in a red wine sauce

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  47. Stuff chicken breasts with Boursin, sun dried tomatoes and basil, then wrap in parma ham and bake. Delicious

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  48. On home made pizzas
    @pink_lady123

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  49. Just on crackers - so I can savour the flavour!

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  50. I think I'd make a pasta sauce and use it with some chicken and stir fry veg as a quick evening meal

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  51. I'd make a lovely cheesy pasta dish with cheese ciabatta

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  52. I'd use it with fresh crusty bread :) Yum! :)

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  53. On some home-made warm crusty rolls.

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  54. i would sprinkle it on top of my tomato tuna pasta. simple but delicious!

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  55. In Jacket potatoes or as a dip

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  56. love it on crusty bread and made into a creamy garlic sauce for mushrooms :)

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  57. On crackers with a caramel red onion chutney! Lovely!

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  58. I usually have it on crusty bread, but recently used it for chicken and mushroom in a creamy sauce. I used the garlic and herb one so didn't have to add any additional herbs. It was delicious.

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  59. stuff a chicken breast

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  60. on some toasted muffins yummy

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  61. on some freshly made bread with a homemade onion chutney

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  62. Stuffed in a chicken breast & wrapped in parma ham

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  63. In a hot pasta sauce

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  64. elena van boolen2 December 2012 at 16:41

    on toast

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  65. I love it on fresh crusty bread .. delicious

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  66. I would enjoy my Boursin spread on crumpets with soup and fresh salad. Yum!

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  67. On warm oven-bake rolls with salad...mmm :)

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