You and I must never look at our past lives; we must never look at any sin in our past life in any way except that which leads us to praise God and to magnify His grace in Christ Jesus… When Paul looks at the past and sees his sin he does not stay in a corner and say, “I am not fit to be a Christian, I have done such terrible things.” Not at all. What it does to him, its effect upon him, is to make him praise God. He glories in grace and says, “And the grace of our Lord was exceedingly abundant with faith and love which are in Christ Jesus.”

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains	Sami	Worrall tho, Worrall1	1	servings

INGREDIENTS

2		Round goats' cheeses
3	oz	Dried cranberries and cherries; chopped
2	oz	Mixed nibbed nuts
1	ts	Grated orange rind
1		Clove garlic
1	oz	Caster sugar
1		Handful plain flour
1	ts	Thyme leaves; chopped
2	oz	Asparagus
2	oz	Mangetout
2	oz	Broccoli florets
2	oz	Baby spinach leaves
1	tb	Walnut oil
1	tb	Olive oil
2	ts	Balsamic vinegar
		Salt and pepper

INSTRUCTIONS

Mix the cranberries, cherries, mixed nuts, orange rind, sugar, flour
and thyme together. Drizzle the goats' cheeses with olive oil and
roll them in the fruit and nut mixture. Bake for 10 minutes at 165C.
Blanch the vegetables so they will be ready at the same time as the
cheese, starting with the asparagus, then the broccoli, mangetout,
and finally the spinach. When ready toss them in the oils and finish
off with the balsamic vinegar. Season.
Make a small mould in the centre of a plate with the vegetables, and
top with the goats' cheese. Serve immediately.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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