“Simple Goat Cheese and Tomato Lasagne Recipe”

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With less than 30 minutes preparation time and 30 minutes to an hour cooking time, this recipe serves 6. An easy-to-make vegetarian lasagne. Serve with a simple salad and garlic bread.

 

Ingredients for filling:

  • 5fl oz. olive oil
  • 3 garlic cloves, sliced
  • 2lb 2oz. tomatoes, chopped
  • handful fresh basil leaves, torn
  • salt and freshly ground black pepper

 

Ingredients for Bechamel sauce:

  • 4½ oz. unsalted butter
  • 2¾ oz. plain flour
  • 1¾ pint. goat milk, warmed
  • pinch grated nutmeg

 

Ingredients for lasagne layers:

  • 10 oz. mozzarella cheese, crumbled
  • 1¾ oz. pecorina romano, grated
  • 9 oz. fresh lasagne verdi sheets
  • salt and freshly ground black pepper

 

Directions:

  1. For the filling, heat the oil in a saucepan and fry the garlic for 3-4 minutes. Add the tomatoes and simmer for 30 minutes.
  2. Remove the mixture from the heat and purée in a blender until smooth. Season to taste with salt and freshly ground black pepper and set aside.
  3. Preheat the oven to 350 °F
  4. For the sauce, melt the butter, add the flour and stir over a medium heat for 1-2 minutes. Gradually add the milk and stir for 5-10 minutes. Once all the milk has been added, add the nutmeg and season with salt and freshly ground black pepper.
  5. Spoon some béchamel sauce onto the base of a 12in x 8in baking dish. Spoon over some of the tomato sauce, then top with some Mozzarella cheese . Complete the first layer of the dish with lasagne sheets.
  6. Repeat the layering process in point 5. Finish by sprinkling over with any remaining cheeses and bake in the oven for 30-35 minutes, or until the cheese on top is bubbling and golden brown.

 

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“Homemade Goat Cheese Mousse with Peppercorns”

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Sugar-Free Low-Fat Cheesecake Mousse Mix


This creamy goat cheese mousse is served with balsamic strawberries and strawberry gel and is topped with granola.

1 to 2 hours preparation time and 1 – 2 hours cooking time. This recipe serves 4.

Special supplies:

  • a vacuum pack bag
  • silicone mat

Ingredients for granola:

  • 1¾oz rolled oats
  • 1oz peeled walnuts, roughly chopped
  • 1oz peeled hazelnuts, roughly chopped
  • 1¾oz unsalted butter
  • 1 oz. Dried cranberries, roughly chopped
  • 1 oz.dried apricots, roughly chopped
  • 1 oz. Dried bananas, roughly chopped
  • 1 oz. Freeze-dried strawberries, roughly chopped
  • 1 tbsp maple syrup
  • 1 tbsp honey

Ingredients for mousse:

  • 2½ fl oz goat milk
  • 5½ oz caster sugar
  • 5½ oz double cream
  • 5½ oz cream cheese
  • 1 oz pink peppercorns, crushed
  • 4½ oz soft goat cheese

Ingredients for balsamic strawberries:

  • 1 punnet of strawberries
  • 3½ fl oz white balsamic vinegar
  • 5g lemon balm, finely chopped

Ingredients for strawberry gel:

  • 4fl oz strawberry purée
  • 2¼ oz caster sugar
  • 2g agar-agar

Ingredients for Tuile:

  • 3½ oz Isomalt
  • 25g liquid glucose
  • 32g caster sugar

To serve:

  • fresh lemon balm

Directions:

  • For the granola, preheat the oven to 225 degrees F
  • Toast the rolled oats, walnuts and hazelnuts in a dry frying pan until golden-brown.
  • Remove from the pan and then heat the butter in the frying pan until foaming.
  • Mix the toasted ingredients, along with the cranberries, apricots, dried bananas and freeze-dried strawberries in the foaming butter, maple syrup and honey until coated.
  • Place on a baking tray and bake in the oven for 45 minutes.
  • Remove the granola from the oven and allow to cool. Pulse in a food processor until broken up into pieces.
  • For the mousse, add all of the ingredients to a free-standing food mixer and beat until the mixture thickens and comes together. Place in the fridge to chill for 30 minutes until needed.
  • For the balsamic strawberries, slice the strawberries and add to a vacuum pack bag with the balsamic vinegar and finely chopped lemon balm. Seal and leave to marinate for 20 minutes.
  • For the strawberry gel, add the strawberry purée, caster sugar and agar-agar to a pan and boil for one minute.
  • Remove from the heat and allow to cool and set, before blending to a smooth gel.
  • For the tuile, add the Isomalt, liquid glucose, 1fl oz water and caster sugar to a saucepan and heat to 320 degrees F. Pour onto a baking tray lined with a silicone mat and leave to set. Break into desired shapes.
  • To serve, make quenelles of the chilled goat cheese mousse and roll in the crushed granola and then place onto a serving plate. Arrange slices of balsamic strawberries to the side. Dot the plate with strawberry gel. Place the sugar tuile on top of the mousse. Garnish with lemon balm.
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“How to make Goat Cheese Roulade?”

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This recipe is for 6 individual serving.

Rolling a roulade is the only tricky bit, but well worth it for a slice of goat cheese perfection.

Ingredients for roulade:

  • 2½ oz butter
  • 3¼ oz plain flour
  • 16fl oz goat milk, warmed
  • 7 free-range eggs, separated
  • salt and freshly ground black pepper
  • 2 oz parmesan, grated
  • handful fresh basil, shredded

Ingredients for filling:

  • 1 lb 2oz ricotta
  • 6 oz goat cheese, crumbled
  • 5½ oz sun-blush tomatoes
  • handful baby spinach

Ingredients for salsa:

  • 1 tbsp olive oil
  • 1 red onion, finely chopped
  • 2 zucchini, finely chopped
  • 1 eggplant, finely chopped
  • 1 garlic clove, chopped
  • 1 tbsp tomato purée
  • 6 fresh tomatoes
  • 3fl oz red wine vinegar
  • salt and freshly ground black pepper
  • watercress, to serve

Directions:

  1. Preheat oven to 350° F .
  2. Line a 18in x 12in Swiss roll tin with greased non-stick baking paper.
  3. For the roulade, melt the butter in a saucepan. Add the flour and stir over the heat for 3-4 minutes.
  4. Slowly whisk in the warm milk until smooth, then season with salt and freshly ground black pepper. Stir in the egg yolks until well combined.
  5. Meanwhile beat the egg whites until stiff peaks form when the whisk is removed, then into the egg yolk mixture.
  6. Spread the mixture onto the Swiss roll tin and sprinkle the parmesan on top. Place in the oven and bake for 20-25 minutes, or until a skewer inserted into the middle comes out clean. Set aside to cool slightly before removing from the tin.
  7. For the filling, spread the ricotta onto the base, leaving a 1 inch gap around the edges. Arrange the goat cheese, sun-blush tomatoes and spinach over the ricotta mixture.
  8. Roll up the roulade firmly, from the longest end, using the greaseproof paper as a guide. Wrap the roulade in aluminium foil and chill in the fridge for at least an hour.
  9. Slice the roulade into six pieces and bake in the oven for 10 minutes. Meanwhile preheat the grill to high.
  10. For the salsa, heat the oil in a frying pan and fry the finely diced onion, zucchini, eggplant and garlic for 2-3 minutes. Add the tomato pureé and cook for a further 10 minutes.
  11. Blend the fresh tomatoes in a food processor until smooth and add this to the rest of the vegetable mixture along with the vinegar.
  12. Place the roulade slices under a hot grill until crisp on top. Serve alongside the salsa and some watercress.
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“How to make Goat Cheese Dessert?”

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Why make goat cheese dessert? A Goat cheese dessert makes a memorable ending to a meal. Soft, creamy goat cheese combine well with fruit. And the result is a less sweet dessert that still has plenty of richness and will leave your guest savoring the taste of a delightful ending.

This goat cheese dessert recipe is made using a sesame seed crust.

This recipe makes one 9 x 11 pan of bars

Ingredients for dough:

  • 3 cups all-purpose flour
  • 1 cup sesame seeds
  • 3 eggs
  • 2 1/2 sticks unsalted butter
  • 3/4 cup granulated sugar or evaporated can juice
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Ingredients for filling:

  • 16 oz fresh goat cheese
  • 1/4 cup goat milk
  • 24 oz. frozen blueberries or 4 cups fresh blueberries
  • 1 egg
  • 2 Tbsp granulated Tapioca
  • 1 Tbsp flour
  • 1 tsp vanilla extract
  • 1/4 cup brown sugar
  • 1/4 tsp cinnamon

Directions for dough:

Preheat oven to 350° F . On a cookie sheet, toast sesame seeds for 10 minutes until golden. Let the sesame seeds cool then combine in a food processor with 1 cup of flour. Blend until the sesame seeds are ground up and smooth.

In the bowl of an electric mixer with a paddle attachment, combine the flour and sesame seed mixture with 2 remaining cups of flour, sugar and salt. Add the butter in small chunks and mix until the texture is course, about 5 minutes.

In a separate bowl, whisk eggs and vanilla. Pour into dough while mixer is on a slow speed, continuing to mix until all liquid is absorbed. Using a rubber spatula, scrape the dough out of the bowl into a ball and cover with plastic wrap. Refrigerate for at least 1 hour or up to 3 days.

When the dough comes out of the refrigerator the consistency will be similar to cookie dough; soft and sticky. While working with the dough keep your hands covered with flour so the dough will stick to them less. Reserving about 1 cup of dough on the side, press the remaining dough evenly on the bottom of the 9×11 pan. Set aside and preheat the oven to 350° F.

Directions for filling:

With a spoon, mix together berries, brown sugar, cinnamon, tapioca and flour.

In the bowl of an electric mixer, gently beat goat cheese with egg, milk and vanilla.

Spread the goat cheese on top of the dough, then pour the berry mixture on top. Sprinkle the reserved 1 cup of dough over the top of the bars by pulling off small chunks of dough and dropping the pieces of dough on top of the bars.

Bake for 1 hour, until dough on top is slightly browned. Let cool before serving.

More suggestion:

You can also turn this recipe into a pie – just put the goat cheese and blueberry filling into a frozen pie shell.

Enjoy!

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Fried Chevre Recipe

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This recipe is simple. You can use either homemade chevre or buy from the grocery store. If you are using homemade chevre, it will be best if you let it drain until it is fairly dry and crumbly, like chevre purchased from the store. That way, it will stick together better when you form the patties.

Directions:

Mold small scoops of chevre cheese into patties. I prefer a size that is about 1 1/2″ in diameter, but you can use smaller or larger as preferred. Dip each patty in a well-beaten egg, and then roll in bread crumbs.

You can generally use Italian bread crumbs, because of the seasoning, but you can use plain, or add your own seasonings. *Optional – You could also add a little parmesan cheese to the bread crumbs for more flavor.

Fry in hot vegetable oil for a few seconds until the bread crumb coating has browned. Remove from the oil, and drain on a paper towel.

Transfer to a serving platter, and garnish, if desired.

It does not get any easier than that!

This warm goat cheese makes a fantastic appetizer. And when you bite a piece of fried cheese, a crispy bread crumb coating gives way to creamy, warm goat cheese that fills your mouth with a delightful flavor.

And, once you have tried the plain fried Goat Cheese, your imagination will start soaring! Experiment with your own combinations to find your favorite taste or add your favorite flavor combination to create an entirely new taste sensation.

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