br>For the Goat Cheese Mousse: Place the goat cheese in a
ain meal, add prawns and goat cheese. Cook for 2 minutes
Bring 1.5 cups water to a boil, add quinoa and return to a boil. Reduce heat, cover and allow to simmer for 15 minutes or until all water is absorbed. Remove from heat and fluff with a fork. Cool for 10 minutes.
Place olive oil, balsamic vinegar, and honey in a small prep bowl and whisk together. Fold into the quinoa.
In a large salad bowl, gently toss quinoa, strawberries, spinach, goat cheese, and sunflower seeds together.
Serve immediately. For This and More recipes, go check out my blog at http://foodforeveryone2.blogspot.com/.
Put the herbs in food processor and chop.
With the processor running drop in the garlic and mince.
Add egg yolk,vinegar, mustard and salt process for 1/2 minute.
With the machine rtunning slowly add the oil through the feed tube.
Process for a few seconds after the oil has been added.
Just before serving combine beans, watercress, lettuce, radicchio& cheese in a chilled bowl.
Toss with dressing (use as much or as little as you like).
Season with Pepper.
Season goat meat with salt and 1
-inch thick.
Marinate goat cheese in pesto for 2
nto a bowl.
Place goat in a bowl and pour
ilk. Crumble in the hard goat cheese and mix in half
n large pot boil the goat meat in water, add about
ool.
Combine chevre, herbed goat cheese, and milk in a
tuffing by mixing the goat cheese, garlic clove, shallot and
In a mixing bowl, whisk eggs and cream. Add salt and pepper to taste.
Heat 4 tablespoons of butter in a large skillet over medium heat. Pour in the egg mixture.
When the egg mixture is half way through cooking, spread the goat cheese on one half of the omelet, and spread the slice avocado on top of the goat cheese, and on top of the goat cheese, spread the alfalfa sprouts.
Flip the ungarnished half of the omelet over the half with the ingredients, and continue cooking to your liking.
Cut the omelet in half and serve.
roiler until lightly golden. Spread Goat Cheese and Lemon Mayonnaise on
Slice the goat cheese into four 1/2\"
Mix goat cheese and cream cheese in
Mix goat meat with vinegar, soy sauce,
Mix goat meat, yogurt, prunes, ginger, garlic
Preheat oven to 350 degrees.
Boil macaroni, drain, and set aside in a 8\"x8\" pan.
Melt hard goat cheese and butter in a pan.
Add goat milk, garlic, salt, pepper, and dill.
Fold in chunks of soft goat cheese until creamy.
Pour sauce over macaroni.
Bake uncovered for 25-30 minutes until top is lightly golden.
Lightly coat goat cheese rounds in flour, shaking off excess. Dip into egg then coat in breadcrumbs. Chill for 15 mins, until firm.
In a large frying pan, heat 1 tbsp oil over medium heat. Cook pancetta for 5-6 mins, until crisp and golden. Drain on paper towels.
Add 1 tbsp oil and fry goat cheese for 3-4 mins, turning, until golden and crisp. Drain on paper towels.
Meanwhile, combine tomatoes, frisee and chives. Toss gently with remaining oil and vinegar. Season to taste. Serve with pancetta and fried goat cheese.
For the dressing, whisk together olive oil, red wine vinegar and mustard. Set aside.
Combine herbs in a shallow dish. Roll goat cheese in herbs to coat. Slice into 4 rounds.
Distribute tomatoes between serving plates. Season. Top with a piece of goat cheese and drizzle with dressing. Add prosciutto and pine nuts. Serve with crusty bread.