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goat cheese

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Beetroot and Goat Cheese Mini Quiches have ruby red interior with a white center of fresh goat cheese and a cup made the “rösti way” with seasoned grated potato for an extra colorful and fun bite. When you like a combination of 2 ingredients like I do, in this case it’s beetroot and goat cheese, you need to find many ways to enjoy it!  It’s a simple, light and fun recipe which goes well with a nice green salad and a drizzle of balsamic cream. Also a nice polyvalent bite to eat whether cold or warm making it suitable for picnics, express lunch or even a snack. Or it could also go to perfection for those special event like Mother’s day or Valentine’s day. The potato cups The potato cups are similar to a “rösti”  which consist of squeezing out all the juice from the potato and adding a touch of flour, oil and seasonning. All there…

A delicate vegetarian dish, filled with vitamins and resembling a mountain of little pine trees, just in time for the holidays. A risotto with romanesco broccoli, goat cheese and butternut squash with a splash of white wine and fresh thyme. This recipe came from my experiements to make a meal with that strange looking hybrid of broccoli and cauliflower called romanesco broccoli. I’ve encountered this vegetable in the market and saw how the florets from it looked like little pine trees… I had to make something out of this for the holiday season. So I’ve explored a few ideas, one was the little christmas quiches with a base of potato which I’ve use for my collaboration with Elena from happykitchen.rocks, check it out here, those irresistible and festive little quiches. The second idea was to make a white risotto (goat cheese helped) and stick a few little romanesco broccoli florets into it to ressemble a christmas…

A tower or lovely colors and flavors, this mini ratatouille is a fun twist on a French classic with roasted eggplant, zucchini, tomato, red bell pepper and goat cheese served with a Spanish Salsa Verde. This mini Ratatouille is my favorite vegetarian dish, plus it’s so healthy and easy to make. This version is a mini one, a tower of all the classical ingredients topped with a Spanish salsa verde. There are so many versions of ratatouille out there, some with capers and a touch of vinegar (caponata) or spiced up a bit with espelette pepper in the Basque region, etc. Most of the time aromatised with thyme, marjoram, laurel and other Mediterranean aromatic herbs. Some other times they add goat cheese or olives to the ratatouille. A pretty polyvalent dish! This ancient 18 century French dish is usually served as a side dish to meat or fish. Usually made…

Mini artichoke and goat cheese quiches are sublime little soufflés, you can make a whole bunch and keep the rest for lunch the next day accompany with a nice green salad. They are as good warm or cold and terribly easy to do. I’ve done already a few types of those in previous posts, the leek mini flamiche or the asparagus mini quiches, but this new version is done slightly differently ;”soufflé” style. I’ve separated the yolks from the whites and whipped the egg whites into a light foam (soft peak) just to give the egg some extra air to puff up. The soufflés don’t last eternally so you’ll have to serve the quiche as soon as possible, then they will loose their air and become normal quiches. There is nothing like biting into a soufflé; all that airy warm and fluffy texture filled with flavors is just one of my favorite…

Persimmon, Goat cheese, Walnut and Duck prosciutto Salad is a great fall appetizer, just in time for the Persimmon season. Those fruits are quite similar to tomato in looks, although firmer and drier, you can eat then raw, with or without the skin, dried or cooked. They are both, tomato and persimmon, considered a “berry” because of their morphology. Some type of Persimmons are sweeter, other more astringent, but their inside is always composed with a beautiful star form, when cut horizontally, making them perfect for a good looking salad bed. The persimmons should be still firm when you buy them, Hachiyas variety is a little longer then the Fuyu type which is more of a flat pumpkin shape. The Fuyu persimmon is the sweet one and you can easily eat it firm, while the Hachiyas (the long one) is best if you let it ripe a few days on the counter before consuming, to…

Looking for a different way to cool down this summer? Try those exquisitely smooth fig, honey and goat cheese popsicles. So easy to make, and different. I love to mix salty and sweet together, and popsicles seem to be always just on the sweet side, so why not make it a touch more interesting with goat cheese? The result is simply heavenly, creamy and a touch of crunch if you add some almonds. I’ve done it 2 ways, one way is in a normal popsicle mold and the other is simply a fig rolled into the same yogurt, goat cheese mixture topped with some almond. They both work great, and the goat cheese isn’t too powerful, just add a touch of it, no need to taste the whole cheese here, we just want to compliment the figs with it. The frozen fig popsicle (version 1) The first version I did was…

A perfectly cooked omelette the French way is velvety yellow on the outside and creamy on the inside, folded into 3 to stuff or not. Once you learn the technique you’ll never see eggs the same way! Omelette is the French way of doing eggs, just like the Spanish have their tortilla de patata, the Italian their frittata, the Japanese their square omelette. The art of French Omelette making is quite a fast and precise way. Some people add a little milk or water to the egg mixture before cooking it in the pan. I, usually, prefer my omelette with a touch of milk, a pinch of salt and pepper. In this version, I’ve used olive oil instead of butter, simply because I believe it’s healthier, and especially with the Mediterranean aromatic herbs crusted goat cheese that I’ve used for the topping, it fits perfectly. Butter is usually used… it’s a French recipe after all.…

The 4 elements salad, as the title say; is a general rule to my salads; the dressing and it’s conception have the 4 elements, which is in my opinion makes the ultimate salads. The rule for the salad itself is; a nutty touch, a juicy touch, a colorful touch and, the last but not the least, a salty creamy smooth touch. In this case more precisely the color element is the crunchy yellow pepper, then the usual tomatoes for the juicy part , some walnuts to get those proteins and crunch factor, and a delicious herb crusted goat cheese for the creamy and salty end. The dressing is also a “4 elements rule”, which are oil, vinegar, sweetener and emulsifier (mustard). With the “4 elements rule” you’ll never fail a salad dressing again. Often those supermarkets premade salad dressing aren’t an healthy choice, packed with sodium, too fatty or filled with stabilizers and additives of all kinds, which are related…

Blueberry crunch with a goat cheese mousse is an “out of the ordinary” delicious experimental dessert I’ve created, mainly because I had some leftovers of goat cheese foam from my broccoli savoury cupcakes. I’ll give 2 different versions to make the mousse; one with syphon and the other without. I know goat cheese goes perfectly with many fruits, and my favorite dessert always have a touch of salt to it… so… this blueberry crunch was meant to be. I had to find the foam a great complimentary fruit, so I’ve checked the web and saw cherry, figs, peach, etc. finally, I’ve settled for the one I miss the most; the famous blueberry. I’ve never had this combination before, but oh my god! It’s a new top discovery, a solace to anyone living far away from those precious blue jewels! The two are simply delicious together, although the protagonist here is clearly the blueberry,…

This salad will make you want to forget all those other salads before this one. A simple combination that makes fireworks. Like in the Ratatouille movie, when the rat melt cheese on the mushroom with the help of a lightning bolt… Some ingredients are just much better coupled and this is a good example. A melted goat cheese on figs pieces, walnuts, cherry tomatoes with a honey dressing and an extra balsamic cream top make it extra special. Where I live, close by the Pyrenees mountain chain, they do some great goat cheeses! Although we don’t get to see them eating cheese in many dishes, they prefer the cheese by itself, as a Tapa or mostly to start a meal, contrary to finish a meal like in France. They do such a varieties of cow, sheep and goat cheeses and often make a mix of all those to make a single cheese. I, on the…

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