“Simple Goats’ Cheese, Apple Tart and Pear with Chili Dipping Sauce Recipe”

Grocery & Gourmet Food

Dairy, Cheese & Eggs

Artisan Cheese

Cottage Cheese

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This simple and easy recipe requires 30 minutes to an hour preparation time, approximately 10 to 30 minutes cooking time, and serves 5.

Ingredients:

  • 1 tablespoon goat milk
  • 400g/14¼oz puff pastry
  • 2 cooking apples
  • 2 pears
  • 2 limes (juice only)
  • 225g/8oz goats’ cheese (log-shaped chevre)
  • 1 egg white
  • 1 fresh red chili
  • 1 tablespoon sugar
  • 1 tablespoon olive oil
  • salt and freshly ground pepper
  • green salad

 

Directions:

  •   Preheat the oven to 180C/360F/.
  •   Roll out the puff pastry to a rectangle slightly larger than a sheet of A4 paper.
  •   Place the pastry on a greased baking sheet, cover and refrigerate for 30 minutes.
  •   Peel, core and finely slice the apples and pears and toss with half the lime juice.
  •   Using a hot, wet, sharp knife, cut the chevre in half lengthways.
  •   Finely slice the chevre into thin, half-moon shapes.
  •   Beat together the egg white and the goat milk.
  •   Take the puff pastry rectangle and brush the egg white mixture around its edges.
  •   Place alternate slices of apple and pear in neat lines across the rectangle, leaving a
  •   2cm (¾in) gap of pastry around the edge.
  •   Place the chevre slices so that they overlap with the fruit slices.
  •   Bake the fruit tart for 15-20 minutes until the pastry is crisp, the fruit is golden and the
  •   goats’ cheese has browned.
  •   Meanwhile, using a mortar and pestle, grind together the chili and sugar to form a
  •   paste.
  •   Mix in the remaining lime juice, olive oil, salt and freshly ground pepper and mix
  •   together well.
  •   Once the tart is cooked, remove from the oven and allow to rest for five minutes.
  •   Drizzle over the chili lime dressing and serve with a green salad.

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igourmet Buche de Chevre – Pound Cut (1 pound)

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“Simple Scalloped Potatoes with Goat Cheese, Garlic and Rosemary Recipe”

Grocery & Gourmet Food

Dairy, Cheese & Eggs

Artisan Cheese

Cottage Cheese

Cream Cheese

Milk & Cream

This recipe is easy requires 25 minutes preparation time, approximately 45 minutes cooking time, and serves 6. Creamy and cheesy with a crispy Parmesan topping.

Ingredients:

  • 5 ounces goat cheese
  • 1/4 cup goat milk
  • 1/3 cup freshly grated Parmesan cheese
  • 1 tablespoon finely chopped fresh rosemary
  • 1 1/2 pounds small Yukon gold potatoes, scrubbed with peels on*
  • 3 tablespoons extra virgin olive oil
  • 3 cloves minced garlic
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

 

Directions:

  • Preheat oven to 400°F. Lightly grease a 1 1/2 to 2-quart casserole dish with baking spray. Set aside.
  • With a sharp chef’s knife, slice the potatoes into very thin slices, 1/8-inch-thick or less. Place the potatoes in a   large bowl, drizzle with olive oil, then sprinkle with the minced garlic, salt, and pepper. Toss to coat the slices    as evenly as you can.
  • Spread 1/3 of the potato slices in the bottom of the prepared dish. Crumble half of the goat cheese over the  top. Repeat with the next 1/3 of the potatoes, then the remaining goat cheese, then finish by layering on the final third of the potatoes. The potatoes may discard some liquid as they rest in the bowl. If this happens,  simply leave the liquid in the bottom bowl and shake the potato slices gently in your hands to remove excess  liquid before layering them in the dish.
  • Pour the milk evenly over the top of the dish, then sprinkle with the Parmesan cheese. Cover the dish with foil, bake for 30 minutes, then uncover and bake for 15 additional minutes, until the top has browned. Scatter the rosemary over the top. Serve hot.


Kraft Grated Parmesan Cheese, 16-Ounce Plastic Canister (Pack of 3)

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“Simple Goat Cheese and Tomato Lasagne Recipe”

Grocery & Gourmet Food

Dairy, Cheese & Eggs

Artisan Cheese

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Cream Cheese

Milk & Cream


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?”

Grocery & Gourmet Food

Dairy, Cheese & Eggs

Artisan Cheese

Cottage Cheese

Cream Cheese

Milk & Cream

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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