Spinach & Goat’s Cheese Fatayer

Spinach And Goat’s Cheese Fatayer Recipe | Ramadan And Eid Recipes ...

Take a look at this energizing Ramadan recipe, and it might see you through the upcoming month of fasting.

Fatayer are found across the Middle East, filled with spinach, cheese and sometimes meat, and they’re not dissimilar to mini pizzas. You will find them in almost every household during Ramadan, for breaking fast.

 

This recipe requires 60 mins Preparation & Cooking time. Serves Makes 22.

 

Ingredients:

  • 65g soft goats cheese#ad
  • 3 x 145g packs pizza base mix
  • 1 tbsp olive oil
  • 1 red onion, finely diced
  • 300g baby spinach, roughly chopped
  • 2 tbsp honey
  • 2 tbsp sumac or ½ lemon, zested
  • 60g pine nuts (optional)
  • 2 tbsp balsamic vinegar
  • 1 medium egg, beaten

 

Directions:

  • Make up the pizza base mixes to pack instructions. Knead for 5 mins until smooth, then divide into 22 equal pieces (about 30g each). Shape into balls and transfer to lined baking trays. Set aside in a warm place for 10 mins.
  • Meanwhile, heat the oil in a large frying pan over a medium heat. Fry the onion for 5 mins, then add the spinach and stir to wilt. Add the remaining ingredients, apart from the cheese and egg, and stir well. Cook over a medium-high heat for 5-6 mins until most of the liquid has disappeared, then remove from the heat and set aside to cool slightly.
  • Preheat the oven to gas 6, 200°C, fan 180°C. Roll a dough ball into an oval about 10cm long, then spoon 1 tbsp filling into the centre, leaving a border around the edge. Firmly pinch together the sides at each end to create a boat shape, then transfer to a lined baking tray. Repeat with the remaining dough and filling.
  • Crumble the cheese#ad over the fatayer and brush the edges with beaten egg. Bake for 16-20 mins until golden, then serve.

 

Freezing and defrosting guidelines:

  • In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date.
  • Freeze the dough only. Not suitable for freezing once baked

 

Pears with Goat Cheese – Popular and Easy Gourmet Recipe

See related image detail. Spiced Pears with Goat Cheese

These spiced pears with goat cheese are a beautiful way to dress up your dinner!

And, they are super easy to make, and the aroma from the cooking pears will make your house smell magnificent!

A versatile dish, they can be served warm or cold as appetizer/salad dish, or as dessert.

 

Ingredients:

  • 3-4 ripe pears
  • 3-4 ounces chevre goat cheese
  • 1 cup water
  • 1/4 cup brown sugar
  • 1/2 lemon, or about 1 Tbsp. lemon juice
  • 1/2 tsp. whole cloves
  • 1/4 tsp. ground cinnamon, plus more for garnish
  • 1/4 tsp. freshly ground ginger, or 1/8 tsp. dried ginger
  • 1/8 tsp. allspice
  • 1/4 cup honey

 

Directions:

  • Preheat oven to 350° F.
  • Prepare a baking dish by coating the bottom with half of the lemon juice.
  • Combine the water, brown sugar, cloves, cinnamon, ginger and allspice in a bowl and mix well.
  • For the pears – Ripe pears are fairly soft, so you’ll want to be extra gentle in handling them during preparation.
  • First, cut the pears in half lengthwise, using a very sharp knife to avoid bruising them. Then, core the pears by scooping out the center &mdash a serrated grapefruit spoon works well for this. Finally, peel the pear halves, and place cut side down in the baking dish. Sprinkle the remainder of the lemon juice over the pears.
  • Add the spice mixture to the baking dish, cover with a lid or aluminum foil, and bake for about 35-40 minutes until the pears are tender, but still hold their shape well.
  • Remove from the oven, and gently turn the pears over.
  • Using about 1/2 ounce goat cheese for each pear, press the cheese into a spoon to mold it into an oval shape, then carefully place in the center of each of the baked pears.
  • Return to the oven, uncovered, for about 10 minutes, or until the cheese is thoroughly warm and soft.
  • Garnish with a sprinkling of cinnamon, a spoonful of the spiced syrup, and a drizzle of honey for each pear.

 

Serving Suggestions:

These spiced pears make a delicious and beautiful dessert when served warm, straight from the oven.

However, they can also double as a salad or appetizer.

For a salad, chill the cooked pears thoroughly before adding cold goat cheese and honey. Serve on a bed of spring greens, or a leaf of Romaine lettuce.

 

 

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.