am through.
Coat a pie plate or baking dish with
Preheat the oven to 400\u00b0F. Lightly grease 2 x 12-hole mini muffin pans.
Using a 2 1/2 inch cutter, cut 24 circles from the pie dough. Ease each circle into muffin holes. Divide salami, sun-dried tomatoes, goat cheese and chives evenly between each.
In a bowl with a pour spout, whisk together the cream, eggs and mustard, and season to taste. Fill crusts with egg mixture.
Bake for 15-20 mins, until set and golden. Cool in pan for 5 mins. Transfer to a wire rack to cool completely.
utter, cut 12 rounds from pie crusts. Press rounds into prepared
aking paper and fill with pie weights. Bake for 10 minutes
00\u00b0F.
Freeze the goat cheese for five to ten minutes
Blind-bake the pie shell according to package directions (
Preheat the oven to 350\u00b0F. Lightly grease 3 mini tart trays.
Cut 36 circles from the pastry using a 2-inch round pastry cutter. Ease the pastry into the holes in the tart pan. Place half a cherry tomato and a little goat cheese in each.
In a bowl, whisk the eggs, cream and Parmesan together. Season to taste. Pour evenly among the pastries and sprinkle with thyme.
Bake for 12-15 mins, until the filling puffs and the pastry is golden. Serve garnished with more thyme.
Spread the almonds in a pie plate and toast for 10
archment paper and fill with pie weights.
Bake for 10
ain meal, add prawns and goat cheese. Cook for 2 minutes longer
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/.
ine nuts, then half the goat's cheese. Repeat with the rest
he milk. Stir in the goat cheese, salt and pinch of nutmeg
Preheat the oven to 400 degrees F (200 degrees C). Spread pesto evenly in the bottom of the pie crust. Sprinkle goat cheese over pesto.
In a large bowl, beat together eggs, half-and-half cream, and flour. Season with salt and pepper. Pour over goat cheese in pie crust. Arrange sun-dried tomatoes on top.
Bake in preheated oven for 30 minutes, or until done.
emaining ingredients except goat cheese in medium bowl.
Spread goat cheese and leeks
ilk. Crumble in the hard goat cheese and mix in half the
Roll the pie dough 1/8 inch thick.
il on dough.
Arrange goat cheese, figs cut side up, cooled
Preheat your oven to 400 degrees.
Pour the drained diced tomatoes onto the center of an oven-safe serving dish (I like to use a glass pie dish). Place the goat cheese log on top of the tomatoes, then spread the pesto on top of the goat cheese.
Place in oven and cook until goat cheese is warmed through and soft to the touch (about 15-20 minutes). Serve with crackers, Italian bread, pita chips, or whatever else you have available.
(200 degrees C). Prick pie crust all over with a