Twice Baked Goats Cheese and Thyme Soufflé – Popular Gourmet Recipe

 

Twice-baked goats' cheese and thyme soufflés

This classic soufflé recipe is wonderful to wow your dinner party guests.

Goats’ cheese and pecorino make these twice-baked soufflés extra cheesy and finishing them under the grill gives a lovely crisp top. The perfect starter to impress.

This recipe requires less than 30 mins Preparation time, 30 mins to 1 hour Cooking time, Makes 6.

 

Ingredients:

For the soufflés

  • 550ml/8½fl oz full-fat goats milk
  • 175g/6oz goats’ #CommissionsEarned cheese, crumbled
  • 85g/3oz #CommissionsEarned unsalted butter, plus extra for greasing
  • 30g/1oz pecorino, grated
  • 85g/3oz plain flour
  • 1 tsp mustard powder
  • 2 tsp freshly chopped thyme leaves
  • 4 large free-range eggs, separated

 

For the second bake

  • 75ml/2½fl oz double cream
  • 30g/1oz pecorino, grated

 

Directions:

  • Generously grease 6 ramekins with butter.
  • Melt the butter in a large saucepan over a low heat. Stir in the flour and mustard powder and mix well to combine. Cook for a few minutes, stirring constantly. Gradually whisk in the milk, a little at a time, until you have a thick, smooth mixture. Stir in the pecorino and thyme, then remove from the heat to cool slightly. With the pan still off the heat, beat in the egg yolks and stir in the crumbled goats’ cheese. Season with salt and pepper.
  • In a clean bowl, whisk the egg whites until they just start to stiffen and hold peaks. Using a large metal spoon, carefully fold the egg whites into the cheese mixture, retaining as much air as possible.
  • Preheat the oven to 200C/180C Fan/Gas 6. Gently spoon the mixture into the ramekins and place them into a deep roasting tin. Pour boiling water into the tin so that it reach halfway up the sides of the ramekins.
  • Bake the soufflés for 20–25 minutes until they are golden and well-risen. Remove the ramekins from the tin and set aside for 10 minutes to cool.
  • Run a knife around the edge of each ramekin, then turn out onto a lightly greased oven dish.
  • About 15 minutes before you are ready to eat, heat your oven to 200C/180C Fan/Gas 6. Pour the cream over the soufflés and sprinkle over the pecorino and a little black pepper. Bake for 10 minutes.
  • Meanwhile, preheat the grill to high. Once baked, finish the soufflés by placing under the grill for a few minutes until the tops are lightly browned and crisp. Serve immediately with a green salad.

 

*Recipe Tips

You can even make them ahead to save time and nerves on the night – store in the fridge or freeze after the first cooking process and then bake again whenever you want.

 

 

 

Beetroot, Blue Cheese Spelt – Real Easy Gourmet Recipe

 

 

It is a simple dish, but its flavours and textures are the heroes. The earthy sweet beetroot partners with salty blue cheese extraordinarily well.

Pearled spelt is a grain that can be used a lot like pearl barley or bulgur.

This recipe requires less than 30 mins Preparation time, 30 mins to 1 hour  Cooking time, Serves 4.

 

Ingredients:

  • 100g/3½oz blue cheese, such as gorgonzola or creamy Irish blue cheese, crumbled
  • 200g/7oz #ad pearled spelt
  • 3 tbsp live plain #ad yoghurt
  • 300g/10½oz vacuum-packed beetroot, steamed, ready-to-eat and chopped into small chunks
  • 20g/¾oz fresh dill, finely chopped, plus a few sprigs to garnish
  • 1 lemon, juice only
  • 1 tbsp extra virgin olive oil
  • handful walnuts, roughly chopped and toasted
  • salt and freshly ground black pepper

 

Directions:

  • Cook the spelt according to the packet instructions. It usually needs to be boiled for just under 30 minutes, or until tender. Drain and set aside.
  • Place the beetroot in a bowl. Mix the spelt with the beetroot, then add the yoghurt, dill, lemon juice and oil. Season with about 15 twists of a pepper mill and add salt to taste.
  • Toss the walnuts and blue cheese over the spelt and garnish with a few dill sprigs.

 

*Recipe Tips

The spelt keeps very well in the fridge for 2–3 days – the longer you keep it, the more intense the colour will become.

 

Lentils, Goats Cheese with Caramelized Walnuts – Popular Gourmet Recipe

 

 

Sweet, tangy and earthy flavors combine in this delicious vegetarian lentil stew.

Walnuts add texture and crunch to this dish. Pair them with goats’ cheese and a drizzle of olive oil.

This recipe requires less than 30 mins Preparation time, 30 mins to 1 hour Cooking time, Serves 4.

 

Ingredients:

  • 100g/3½oz soft goats’ cheese #ad
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 carrot, peeled and finely chopped
  • 1 celery stalk, finely chopped
  • 1 garlic clove, crushed
  • 1 bay leaf
  • few sprigs oregano
  • 300g/10½ oz Spanish pardina lentils or other green lentils
  • 600ml/20fl oz fresh vegetable stock
  • 2 ripe vine tomatoes, skins removed and chopped
  • 75g/2½oz caster sugar
  • handful shelled walnuts #ad

 

For the dressing

  • 3 tbsp olive oil
  • 1 tbsp sherry vinegar
  • ½ tsp finely chopped chives
  • ½ tsp finely chopped mint

 

Directions:

  • Heat the olive oil in a sauté pan over a medium-low heat and gently fry the onion, carrot and celery for 15 minutes, or until soft. Add the garlic and fry for another minute, then add the bay leaf, oregano and lentils. Pour in the stock and add the tomatoes. Bring to the boil, then cover and simmer for 30–35 minutes, or until the lentils are starting to break down and make a lovely thick sauce.
  • Meanwhile, line a baking tray with baking paper. Put the sugar in a pan with 2 tablespoons of water and dissolve over a low heat. Bring to the boil and cook for 4–5 minutes, or until you have a golden-brown caramel, then add the walnuts and mix together to coat. Tip the walnuts onto the prepared tray and leave to cool.
  • To make the dressing, mix the ingredients together in a bowl.
  • To serve, spoon the lentils into four warmed bowls, add a scoop of goats’ cheese #ad to each bowl, then top with the caramelised walnuts and some dressing.