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Entries in goats cheese (11)

Tuesday
Nov242009

a festive salad

pomegranates and walnuts – two delicious ingredients which, i think, make eating salad a good idea despite the chilly weather.

i’m sure i’ve done something like this before. or, if this exact combination is new to me, perhaps it’s just that the various ingredients are old favourites, which i regularly turn to.

the leaves are dressed simple with walnut oil and lemon juice. i topped these with pieces of parma ham, lightly toasted walnuts and fresh goats curd before sprinkling with pomegranate seeds and a drizzle of 12yo balsamic vinegar.

it took 5 minutes to make and a similar amount of time to eat but is a great way to start a meal which is going to place more onerous demands on you and your stomach. something to bear in mind as we approach the festive season, perhaps?

Tuesday
Oct202009

roast squash with lentils and toasted goat's cheese

 

i know autumn has arrived when squashes and pumpkins appear in the shops and markets. i love trying different types and took full advantage of a recent offer for a mixed selection in my vegetable box.

the gem squash will be boiled and mashed with lots of butter, salt and pepper. i roasted the onion squash for a chorizo, bean and squash salad (similar to this) and the acorn squash was used in a wonderfully simple and very delicious meal of roast squash with lentils and goat’s cheese.

 the acorn squash has a thin skin which means you don’t need to peel it before roasting and eating (this is true for onion and butternut squash as well) and the sweetness contrasts wonderfully with earthy puy lentils and rich tangy goats cheese. i served this with a green salad on the side.

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Wednesday
Oct082008

cardiff cheese festival

 

a couple of weekends i was in cardiff at the great british cheese festival. wow! i went with a  group of friends and we had an amazing time. apparently there were over 400 cheeses on offer and i think my friend dorne and i must have tried most of them.

 

this is a fabulous event for anyone who likes cheese and the setting – the grounds of cardiff castle (pictured above, thanks charlie for letting me use your snaps to show off cardiff’s charms!) – is just perfect.

 

the cheese was in a large tent and the majority of the little stalls were manned (and womanned!) by the cheesemakers themselves. chatting to these cheese-making maestros was wonderful – not only did i learn all sorts of things (including the fact that goats milk doesn’t taste of goat, everyone should try it!) but it was great to hear honest views about which of their cheeses were still works in progress and which were superstars.

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Monday
Dec032007

roasted stuffed butternut squash with goats cheese

stuffed-bns-goats-cheese.jpg

well, december is here and many of us are starting to think about the festive season and all the parties and celebrations ahead of us. one such person is meeta whose monthly mingle theme is “traditional feasts.”

i don’t celebrate Christmas, or any other feasts, so am exempt from all the madness and rushing about. i won’t shout about it, but i actually find december quite peaceful as everyone else is distracted and i can avoid a lot of the mayhem with a quiet “christmas isn’t my thing” excuse.

however an excuse for a party or a special meal is rarely something i’ll walk away from so here is my offering for meeta’s gathering – a roasted stuffed butternut squash with goats cheese.

this would be a good vegetarian option for a festive meal and it can easily be made vegan by omitting the goats cheese. if you need a wheat-free option try the version i made with black rice earlier this year. seasons greetings!

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Tuesday
Oct172006

a more sophisticated risotto

goatscheeserisotto.jpg 

last week i had supper at zero quattro in wimbledon and was regularly caught sneaking mouthfuls of my friend amanda’s risotto. it was flavoured with goats cheese and it was delicious! they served their risotto with asparagus but, given it’s out of season, i decided to recreate the dish with butternut squash and it was truly delicious. this is a great way to perk up your risotto and make it a little bit special.

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