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#Goat's Cheese
askwhatsforlunch · 7 months
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Goat's Cheese and Fig Salad (Vegetarian)
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In this Goat's Cheese and Fig Salad, jammy figs are beatifully complimented by the saltiness of good goat's cheese, the whole lot dressed in a beautiful Balsamic honey dressing. Pumpkin seeds bring a bit of crunch to this delicious late Summer lunch, which makes me look forward to harvesting figs from the tree I planted a couple of years ago! Happy Thursday!
Ingredients (serves 1):
1 teaspoon good clear honey
1 tablespoon olive oil
1 tablespoon Modena Balsamic Vinegar
2 cups green leaf lettuce, rinsed and spin-dried
2 ripe figs, rinsed
20 grams/ounces good goat's cheese
1/4 teaspoon freshly cracked black pepper
1/2 tablespoon pumpkin seeds
In a small bowl, combine honey, olive oil and Balsamic Vinegar. Whisk until well-blended. Set aside.
Roughly chop red leaf lettuce, and arrange into serving plate.
Cut figs into quarters, and nestle them amongst the lettuce leaves.
Cut goat's cheese into slices, and halve these. Scatter goat's cheese slices onto the lettuce.
Sprinkle with black pepper and pumpkin seeds, and drizzle generously with Balsamic honey dressing.
Enjoy Goat's Cheese and Fig Salad immediateley.
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fooddiaries · 7 months
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Roasted carrots with whipped goat's cheese
Peel 750g carrots, quarter them lengthways (or cut to an even size) and lay on a baking tray. Sprinkle with 1 tsp cumin seeds, 1 tsp ground cumin, 1/2 tsp ground cinnamon, 1/4 tsp chilli flakes, 1 tbs thyme leaves (fresh or dried), 1 tbs honey (or date molasses) and 1 1/2 tbs olive oil. Season with salt and pepper and toss to mix.
Bake for 10 minutes at 200c. Take out the tray, drizzle with 1 tbsp sherry vinegar, toss again, and return to the oven for another 10 minutes (or until the carrots are nicely charred).
To serve, spread some whipped goat's cheese (recipe here) on a serving platter using the back of a spoon to distribute evenly. Top with the roasted carrots. Sprinkle with za'atar.
Drizzle with pomegranate molasses around the edges of the platter and sprinkle some roasted, chopped hazelnuts over everything.
Serve with some pita or flatbread.
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coolasakuhncumber · 1 year
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Crafternoon noms
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foodshowxyz · 2 months
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Caramelized Onion and Goat Cheese Tartlets
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firefox-official · 13 days
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Top ten cheeses
extra sharp white cheddar eclipses all other cheeses completely and eliminates the need for a top ten cheeses list
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laomelettedufromage · 5 months
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This is a fact about the goat that I did not know but DID make me laugh out loud
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triggerblaze345 · 1 year
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Alright, other won in the last poll so these are the top ten picks. Enjoy!
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cheese-tournament · 25 days
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Round 1
Propaganda:
Feta
Bit overrated ngl, crumbles too easily
Another protected cheese??? how pretentious
bit boring you can only eat it with salad or it tastes like ass
Goat Cheese
GOATed - grilling it on bread is heavenly
Creativity, innovation, inspirational whoever decided to make this cheese in a log shape
This cheese is ancient its originally from 5000 BC damnnn
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sweetoothgirl · 11 months
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Strawberry Jam with Honey Whipped Goat Cheese
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daily-deliciousness · 4 months
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Puff pastry vegetable tarts
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thankstothe · 4 months
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askwhatsforlunch · 6 months
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Goat's Cheese Parsnip Soup (Vegetarian)
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The days are getting chillier and chillier, and a lot wetter, too! Digging up the last of the Kitchen Garden's harvest under the rain deserves a reward! Luckily, this is just what this creamy, warming and tasty Goat's Cheese Parsnip Soup is!
Ingredients (serves 1):
180 grams/6 ounces Parsnips
a small garlic clove, peeled
1/2 vanilla bean
½ teaspoon coarse sea salt
2 cups water
1 cup whole goat's milk
30 grams/1 ounce good soft goat's cheese
freshly cracked black pepper
If you have just dug out your Parsnips from your Kitchen Garden, thoroughly scrub and rinse them under cold water. But you don’t need to peel them. Cut Parsnips into thick slices and place them into a medium saucepan.
Add garlic clove and vanilla bean halve to the saucepan. Add coarse sea salt and cover with water. Bring to the boil over medium-high heat, then reduce heat to medium, cover with a lid, and simmer, 20 minutes, until Parsnips are tender.
Remove from the heat.
Using a hand-held blender, process, gradually adding remaining goat's milk until smooth. Add goat's cheese, and process once more.
Return saucepan over medium-heat until the soup is well-warmed.
Serve Goat's Cheese Parsnip Soup hot, with a sprinkle of black pepper.
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fattributes · 17 days
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Caramelized Mushroom and Goat Cheese Pasta
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willowcrowned · 6 months
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it really is easy to get tricked into thinking you’d be a numenorean or even an elf if you lived in middle earth but nevertheless sometimes you eat half a baguette in one sitting and there’s really no way around confronting the fact that you would absolutely be a hobbit
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patrothestupid · 8 months
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How they're made remains a secret
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pimsri · 2 years
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based on this post
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