Always impressive and popular as a first course, many antipasti can be prepared ahead of time. The olives pictured here are homegrown and the antipasti were served with crunchy homemade sourdough bread. The red peppers should be roasted or barbecued whole until the skins are charred. Place them in a sealed container or plastic bag and allow them to sweat…… Continue reading antipasti
Tag: goat cheese
goat cheese on toast with balsamic baby beets and salad
Simple and satisfying this meal is perfect for an alfresco lunch or, in smaller portions, as a first course. Wash, peel and halve a bunch of baby beets. Place them in a shallow saucepan, season with salt and pepper and toss with 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar. Cover and cook…… Continue reading goat cheese on toast with balsamic baby beets and salad
mushrooms and goat cheese on toast
A classy and delicious breakfast or brunch. To serve this you will need a good sour-dough or rye bread to toast and some soft goat’s cheese (mine had an ash rind). Halve or slice more mushrooms than you think you need (they shrink). Heat some olive oil and butter in a large fry pan. Add…… Continue reading mushrooms and goat cheese on toast
fig, date and goat cheese tart
Moroccan tagines often include fruit and I love the way it’s cooked. Take 12 pieces of dried fruit and cook them in a cup of water with a tablespoon of sugar. Allow to boil until the fruit is soft and the liquid is low. Now add a tablespoon of orange blossom water (available at Middle…… Continue reading fig, date and goat cheese tart
goat cheese
Yesterday I made goat cheese. I’ve been experimenting a little, although I’m a beginner as far as cheese-making goes. So far I’ve tried various forms of full-milk ricotta, ricotta made from whey as well as a cream cheese. This time I decided to make cream cheese from goat’s milk, using buttermilk as a starter. This…… Continue reading goat cheese
