GOAT CHEESE AND WALNUT NIBBLERS
So simple and so delicious! I had the ingredients at home, and thought why not? I was so right; this is a tangy comforting morsel! The honey really brings this all together!
Provided by alligirl
Categories Lunch/Snacks
Time 20m
Yield 12 slices, 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375.
- Lightly spread butter over bread and toast in oven; bread should have color, but still be soft. (Less than 10 minutes).
- Remove from oven and sprinkle slices with goat cheese crumbles; return to oven for about 3 minutes, until goat cheese is softened enough to spread.
- Remove from oven and spread out crumbles over toast; sprinkle with walnuts and drizzle with honey and a grind of black pepper over toasts!
RAVIOLI WITH WALNUTS, GOAT'S CHEESE & CAVOLO NERO SAUCE
Make this pasta dish using lasagne sheets and a homemade goat's cheese paste. If you have time, it's worth using freshly shelled walnuts for a sweeter flavour
Provided by Thomasina Miers
Categories Dinner
Time 45m
Number Of Ingredients 11
Steps:
- Bring a large pan of lightly salted water to the boil, then add the cavolo nero. Cook for 1-2 mins until the kale turns bright green and softens. Lift out with tongs into a colander, keeping the cooking water to boil the pasta. Run cold water over the kale, squeeze out any excess water, then transfer to a food processor. Add the oil, garlic, lemon juice and 1 tsp salt, then blitz to a fine pesto. Season to taste and transfer to a small pan. Gently warm over a medium-low heat.
- Clean the food processor. For the goat's cheese paste, tip in the nuts, sage, goat's cheese, a good squeeze of lemon juice and the oil, then blitz to a paste. Season, then warm in another small pan over a medium-low heat, stirring occasionally.
- Bring the pan of cavolo water to the boil again, adding more water if needed. Add the pasta sheets and simmer following pack instructions. Drain, keeping back a cup of the pasta water to add to the sauce (about 400ml). Cut the pasta sheets in half and toss in a little olive oil.
- Stir the reserved pasta water through the cavolo sauce and keep on a low heat. If the sauce looks thick, thin down with a little more water, or increase the heat a little if too thin; it should be pourable like double cream. Spoon a pool of sauce onto each plate. Layer the lasagne sheets on top with spoonfuls of the goat's cheese paste in-between each layer. Top with the last sheet of pasta and ladle over a little more sauce, then scatter over the cheese. Recipe adapted from Home Cook by Thomasina Miers (£25, Guardian Books)
Nutrition Facts : Calories 882 calories, Fat 66 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 2 grams sugar, Fiber 6 grams fiber, Protein 22 grams protein, Sodium 1.7 milligram of sodium
GOAT'S CHEESE, PEAR & WALNUT TARTINES
Top toasted sourdough with goat's cheese, honey-roasted pears and walnuts to make these tasty tartines. They take just two minutes to prep and deliver one of your 5-a-day
Provided by Good Food team
Categories Brunch, Lunch
Time 17m
Number Of Ingredients 9
Steps:
- Heat a griddle pan. Cut the pears into quarters or eighths, brush with the oil and season. Cook for a few mins until charred on all sides, then drizzle with the honey.
- Meanwhile, toast the bread. Spread with the goat's cheese and top with the sticky pears, chives and walnuts. Drizzle over the balsamic vinegar and serve with some dressed salad leaves.
Nutrition Facts : Calories 447 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 16 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 1.4 milligram of sodium
ASPARAGUS, GOAT CHEESE AND WALNUT TART
Early spring is when the asparagus start peeking their heads up out of the ground screaming "eat me, eat me". I usually break off the tops and devour them right in the garden- when they are freshly grown they taste wonderful that way (not like the ones in the market that have been around awhile). This savory tart is perfect for friends stopping by for tea, or for taking to a potluck.
Provided by That Napa Chicken R
Categories Savory Pies
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F. Roll pie dough to fit a 9-inch loose-bottomed quiche pan. Line pan with pastry; prick base with fork and chill for 30 minutes.
- Fit a piece of foil into the the pie pan and fill with dried beans or rice. Blind bake for 15 minutes. Remove foil and beans and bake for 15 minutes longer, or until crust is a light golden brown.
- Place asparagus on a plate; sprinkle with water. Cover loosely with microwavable plastic wrap. Cook on HIGH power for 3 minutes. Let cool slightly. Cut into 1-inch pieces. Set aside.
- In a medium skillet and saute the onion until soft. Pour the onions, walnuts and asparagus into the prepared pie crust.
- Place cheese, eggs, milk, vinegar, salt pepperinto your blender. Process until smooth. Pour this mixture over the asparagus in the pie pan.
- Bake for 15 to 20 minutes, or until cheese filling is just set (Don't overbake, you want the filling to be moist and tender).
- Serve warm or at room temperature.
Nutrition Facts : Calories 102.2, Fat 7.5, SaturatedFat 1.4, Cholesterol 63.4, Sodium 231.3, Carbohydrate 5.4, Fiber 1.8, Sugar 1.7, Protein 4.7
ROASTED BEETS WITH GOAT CHEESE AND WALNUTS
Beautiful, sweet, twice-roasted beets and baked goat cheese with crunchy nuts and slightly bitter greens is my idea of an easy, healthy, beautiful fall lunch! Or dinner, or breakfast, or brunch. Serve with toasted walnut bread.
Provided by Chef John
Categories Salad Vegetable Salad Recipes
Time 1h45m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- Spread walnuts onto a baking sheet and toast in the preheated oven until the nuts turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully because they burn quickly. Set walnuts aside to cool to room temperature.
- Turn oven up to 375 degrees F (190 degrees C). Crinkle up a piece of aluminum foil and place it into an oven-safe dish (such as a pie dish) to act as a disposable rack. Place beet onto foil.
- Bake in the preheated oven until the beet just starts to turn tender, about 45 minutes. Wrap beet in aluminum foil and let cool to room temperature.
- Turn oven temperature up to 400 degrees F (205 degrees C).
- Peel beet with a sharp paring knife; peel skin from beet. Cut beet in half and cut halves into thick half-moon-shaped slices.
- Drizzle walnut oil in a baking dish and brush oil over the bottom of the dish; arrange beet slices in the dish in a single layer. Crumble goat cheese into the empty spaces and over beets. Sprinkle with kosher salt and black pepper.
- Bake beet and cheese in oven until beet pieces are sizzling and the edges of the cheese are slightly browned, about 15 minutes. Cool slightly, about 10 minutes.
- Drizzle warm beet and cheese with vinegar and top with roasted walnuts, beet greens, and chives. Serve warm.
Nutrition Facts : Calories 422.5 calories, Carbohydrate 19 g, Cholesterol 22.4 mg, Fat 35.1 g, Fiber 6.2 g, Protein 13.1 g, SaturatedFat 8.3 g, Sodium 487.2 mg, Sugar 10.1 g
GOAT CHEESE AND WALNUT GALETTE
Provided by Florence Fabricant
Categories appetizer
Time 1h
Yield 6 or more servings
Number Of Ingredients 10
Steps:
- Heat oven to 400. Place flour and salt in food processor and pulse briefly to mix. Add butter and pulse until butter is cut to pea-size. Separate one egg and mix yolk with 7 tablespoons cold water. Open food processor and drizzle over flour mixture. Pulse until dough starts to come together. Add an additional tablespoon water if needed.
- Roll dough on floured surface to make a circle about 14 inches in diameter. Trim edges for a neat edge. Place pastry on a baking sheet lined with parchment.
- Turn on food processor (I don't bother to wash it out) and drop garlic through feed tube to mince. Add scallions and parsley and process until finely minced. Beat together remaining egg white and whole egg; add to processor along with goat cheese. Process until smooth. Season liberally with pepper.
- Spread filling in a 10-inch circle on pastry, leaving about a 2-inch border all around, then fold border over the edges of the filling, pleating it as you go. Scatter walnuts on top. Bake about 30 minutes, until filling is set and pastry is lightly browned. Serve hot or at room temperature.
Nutrition Facts : @context http, Calories 445, UnsaturatedFat 12 grams, Carbohydrate 25 grams, Fat 32 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 19 grams, Sodium 312 milligrams, Sugar 1 gram, TransFat 1 gram
HAZELNUT-CRUSTED GOAT CHEESE NIBBLERS
Make and share this Hazelnut-Crusted Goat Cheese Nibblers recipe from Food.com.
Provided by Boomette
Categories Cheese
Time 9m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Heat vegetable oil in a large skillet over medium-high heat. Working in batches, dredge each goat cheese slice in flour, dip into the egg and then coat with hazelnuts.
- Fry cheese slices in hot oil for 1 minute per side or until golden brown.
- Drain on paper towels and serve warm. You can dip the goat cheese nibblers in mayonnaise if you want.
LEEK, GOAT'S CHEESE, WALNUT & LEMON TART
A no-fuss open puff pastry pie that makes a great vegetarian main course or quick lunchtime treat
Provided by Good Food team
Categories Dinner, Main course
Time 55m
Number Of Ingredients 9
Steps:
- Heat oven to 220C/200C fan/gas 7. Heat the olive oil in a large frying pan, then add the butter. Once sizzling, add the leeks and cook over a medium heat until softened but not coloured. Stir in the thyme and half the lemon zest, then increase the heat. Add the lemon juice and cook for about 30 secs until the lemon juice reduces, then season well. Remove from the heat and cool slightly.
- Unroll the pastry and lay on a baking sheet lined with baking parchment. Lightly mark a 1cm border around the edges with the tip of a sharp knife, then prick the base all over with a fork.
- Spread the lemony leeks on top of the pastry, within the border. Crumble over the cheese, scatter with the walnuts, then season with pepper. Drizzle with some olive oil, brushing the edges with a little oil as well. Put tart in the oven for 15-20 mins until the pastry puffs up around the edges and is golden brown. Scatter with parsley and the remaining lemon zest. Serve hot, warm or cool.
Nutrition Facts : Calories 683 calories, Fat 52 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 1.6 milligram of sodium
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