12 fresh chives
24 black peppercorns, whole
15 oz. / 400g cheddar cheese, or any other cheese
Net carbs: 1 g
Fibre: 0 g
Fat: 13 g
Protein: 10 g
Find out how to make them here
Chives are in season in spring and summer. Fresh chives are widely available from supermarkets and garden centres. Do not substitute fresh chives for dried, as the finished dish will taste musty.
Keep fresh chives refrigerated for up to three days.
Snip chives with scissors instead of chopping them, and do not subject them to much cooking as they are delicate. Instead, use chives in garnishes, salads, egg mayonnaise sandwiches, vegetable stocks, soups, creamy sauces, potato dishes and omelettes, adding the herb to the dish just before serving. Purple-blue chive flowers are also eaten and used as a garnish.
If cooking with young children they should always be supervised - more details here
We bring a variety of recipe ideas to this blog, but please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
All the best Jan