Brush the pastry with a little more beaten egg.
Gather the pastry edges and bring them together around the cheese, leaving the top open. Here we add fennel seed, lemon zest, bay leaves, and more for a. Place a slice of goat cheese in the center of each pastry square top with a sprig of fresh thyme or rosemary and brush the pastry edges with beaten egg. For an almost effortless way to a more interesting cheese platter, marinate fresh goat cheese in olive oil with herbs and spices. 2 Tablespoons fresh parsley finely chopped. 1 cup sharp white cheddar cheese shredded. Roll out the pastry if necessary and cut into six 5 inch (13cm) approx squares. Ingredients: 16 ounces elbow fagioloni pasta (any elbow pasta will work) 2 Tablespoons butter. WARM GOAT CHEESE TARTLETS with FRESH THYMEĪ goat cheese log measuring 12 inches (30 cm), cut into six 2 inch (5 cm) thick slices Serve immediately, garnishing with additional rosemary. If the sauce is still too thin to coat pasta, add flour a bit at a time and continue to stir. Add drained pasta to the sauce and stir constantly for 2-3 minutes. 1 c heavy cream 1 c milk 1 clove garlic, minced 1 T finely chopped fresh rosemary 8 oz cavatappi or other shapely pasta 1 tsp canola oil 4 oz goat cheese 1/4 tsp black pepper pinch salt 2 T all-purpose flour (optional) Place a large pot of salted water over high heat. Serve these warm with a green salad tossed in a lemony dressing. Once pasta has been drained, add the goat cheese, pepper, and salt to the cream mixture and stir until cheese is melted. Goat Cheese Mac with Rosemary Adapted from My Baking Addiction. I make duxelles in batches and freeze it in ice cube trays for that recipe, check the blog archives: ‘It’s Hunting Season’, August 2010 – that way you’ll always have something you can assemble quickly to offer any unexpected guests an impressive alternative to the ubiquitous frozen pizza. I always keep the ready-rolled variety in my freezer as it comes in handy for so many last minute sweet or savory dishes, such as little wild mushroom (duxelles) pastry parcels another delicious appetizer. Add the penne and cook, stirring occasionally, until al dente, about 1 minute less than indicated on the package. This recipe takes no more than 20 mins from start to finish. Bring a large pot of well-salted water to a boil over high heat. Heat the oil in a large non-stick frying pan over medium heat. I don’t know anyone including me, who has time to make their own puff pastry from scratch, so here’s one of the few instances where I’ll ‘cheat’. To make the rosemary and seed topping, place the sunflower seeds, pepitas, linseeds, chia, rosemary and nutmeg in a small bowl and mix to combine.
It makes a wonderful appetizer, light lunch or vegetarian main course and I find something deeply satisfying about warm, crisp, flaky pastry, brimming with oozing goat cheese. Here’s another of those incredibly easy recipes – thanks to the wonderful Nigel Slater – that involves nothing more than some ready-made puff pastry, a log of goat cheese and a sprig of fresh herb, such as thyme or rosemary.
0 kommentar(er)
