GOATS' CHEESE AND ONION TARTS RECIPE - BBC FOOD
Served with a lemony rocket salad, these delicious tarts make a great summer dish. Equipment and preparation: For this recipe you will need 4 x 10cm/4in loose-bottomed tart tins.
Provided by Lisa Faulkner
Prep Time 1 hours
Cook Time 1 hours
Yield Serves 4
Number Of Ingredients 16
Steps:
- For the pastry, put the thyme leaves, flour, butter and lard into a food processor and mix on pulse setting until the mixture resembles breadcrumbs. Gradually add enough cold water (about 2-3 tablespoons) to form a soft dough. Wrap in cling film and leave in the fridge to chill for 30 minutes.
- For the red onion jam, cook all the ingredients over a very low heat in a frying pan, stirring occasionally so that they don't clump together.
- Preheat the oven to 200C/390F/Gas 6 and place a sturdy baking tray in the oven.
- Divide the pastry into four. Using a rolling pin, roll it out and line 4 x 10cm/4in loose-bottomed tart tins. Line the tins with greaseproof paper and baking beans.
- Place the tins on the heated baking tray and cook for 10 minutes. Remove the beans and lining paper and return to the oven for five minutes. Leave to cool for few minutes.
- For the goats’ cheese, trim away any rind and crumble the cheese into a bowl. Mix with the egg yolk and a splash of cream. Season with salt and freshly ground black pepper.
- Divide the red onion jam among the tartlets and spoon the goats’ cheese mixture on top. Return to the oven for 7-8 minutes, or until the top is bubbling and tinged with brown.
- Pour oil and lemon juice into a bowl and season with plenty of salt and freshly ground black pepper. Add the leaves and toss gently to coat.
- To serve, carefully remove the tarts from their tins and place on a serving plate. Top with the rocket salad and serve.
ROASTED BEETROOT & GOAT'S CHEESE SALAD RECIPE - BBC GOO…
Tangy balsamic vinegar, sweet beetroot and creamy goat's cheese combine beautifully in this easy vegetarian salad that's sure to impress, containing four of your five-a-day
Provided by Chelsie Collins
Categories Lunch, Main course, Supper
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 2
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6 and put the beetroot in a roasting tin with 1 tbsp oil, 1 tbsp vinegar and plenty of seasoning. Roast for 8-10 mins until sticky. Meanwhile, bring a pan of salted water to the boil, add the green beans, cook for 1 min, then drain. Toss in with the beetroot and roast for a further 5 mins.
- Meanwhile, make the dressing by combining the remaining oil and vinegar in a small bowl, and season well. Put the mixed leaves and cucumber in a bowl and toss together with a little dressing.
- Dip both cheese halves in the chopped walnuts so the tops are covered, then pop in the roasting tin with the beetroot and green beans for a few mins, to soften and toast the nuts.
- Pile the salad onto plates and serve with the remaining dressing drizzled over the top.
Nutrition Facts : Calories 672 calories, FatContent 53 grams fat, SaturatedFatContent 14 grams saturated fat, CarbohydrateContent 22 grams carbohydrates, SugarContent 20 grams sugar, FiberContent 10 grams fiber, ProteinContent 21 grams protein, SodiumContent 1.1 milligram of sodium
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BAKED RATATOUILLE & GOAT’S CHEESE RECIPE - BBC GOOD FOOD
Transform ratatouille into a bake with a layer of cheese sauce and you won't look back. It makes a great late summer dish and delivers three of your 5-a-day
From bbcgoodfood.com
Total Time 1 hours 20 minutes
Category Dinner, Main course, Supper
Calories 472 calories per serving
From bbcgoodfood.com
Total Time 1 hours 20 minutes
Category Dinner, Main course, Supper
Calories 472 calories per serving
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From deliciousmagazine.co.uk
Total Time 10 minutes
Cuisine French recipes
Calories 536kcals per serving
From deliciousmagazine.co.uk
Total Time 10 minutes
Cuisine French recipes
Calories 536kcals per serving
- Put the salad leaves, herbs, pickled onion slices and pecans in a mixing bowl. Toss with the reserved juices and remaining oil, stirring to combine. Divide between 4 plates, top with the cheese toasts, then immediately drizzle with the warm honey and serve straightaway.
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CREAMY RISOTTO RECIPE | JAMIE OLIVER RISOTTO RECIPES
The risotto combo of pea, ham and cheese is an Italian classic – and super easy to whip up
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 804 calories per serving
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 804 calories per serving
- A classic Italian dish that's hard to beat.
- Heat the stock in a saucepan. In a separate pan, heat the butter, then add the onion, bacon and thyme and fry for about 8 minutes until the onion is soft but not coloured. Add the rice and turn up the heat so it almost fries.
- After a minute the rice will look slightly translucent. Add the wine and keep stirring.
- Now add a ladle of hot stock and a pinch of salt. Turn down the heat to a fairly high simmer. Keep adding ladlefuls of stock, stirring constantly and allowing each ladleful to be absorbed completely before adding the next.
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- Remove from the heat and stir in half the goat's cheese and the Parmesan. Sprinkle the remaining goat's cheese over the top and eat as soon as possible while it retains its lovely moist texture.
- Tip: Leave out the bacon and use vegetable stock if you want to make a vegetarian risotto.
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GOATS' CHEESE RECIPES - BBC FOOD
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CARAMELISED BALSAMIC AND RED ONION TARTS WITH GOATS' CHEESE
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