Baked Goats Cheese with Chilli and Onion Marmalade

Quick. Easy. Delicious. The perfect Friday night antidote to a full on working week and a craving for takeaway! The salad was homegrown too, our first harvest from our new greenhouse. 

For three portions you need

  • Two mini goats cheese logs
  • Two bake at home baguettes
  • 1/2 jar red onion marmalade (you can make your own natch, but this is a super speedy quick recipe)
  • Olive oil
  • Dried chilli flakes
  • Salad and dressing to serve

Start by slicing the baguettes on the diagonal to make twelve slices of equal thickness. Slice the cheese into twelve slices. 

Spread 1tsp of onion marmalade onto each slice and top with a disc of cheese. Drizzle over a little oil and sprinkle with the chilli as hot as you dare! 

Bake in a hot oven for 12-15 min until the bread is crisp and brown and the cheese is cooked. Serve with salad and enjoy. 

Tomato, Pesto and Goats Cheese Tart

This is a very quick and simple recipe which takes no time to prepare but tastes like you have spent hours on it. It’s nice hot or cold.

For 4-6 portions you need:
1 sheet ready rolled puff pastry
2/3 jar sun dried tomato pesto
4-5 vine tomatoes, cut into thin-ish slices
1 red onion, cut into thin slices
1 log goats cheese, cut into discs the thickness of a £1 coin
pinch dried oregano
glug olive oil
freshly ground black pepper.

Unroll the pastry and place on a baking sheet. Score a border about 1cm thick round the edges. Spread the pesto into the middle. Lay the onions on top and then the tomatoes. Top with the cheese and then finish with the oregano, pepper and oil. Bake in a hot oven for 25-35 mins till risen and cooked. Serve as you wish.

Sweet Onion Tart with Goats Cheese and Courgette

This is such a quick and simple dish to make, but tastes like you spent hours making it. Use ready rolled puff pastry to save time and mix and match what you have in rather than religiously following this recipe…

For 2-3 portions you need:
1 sheet ready rolled puff pastry
1 jar red onion marmalade
1 goats cheese log, sliced
2 medium courgettes, sliced
about 8 cherry tomatoes, halved
a sprinkle of fresh thyme and oregano
salt and pepper
olive oil

Begin by unrolling the pastry and placing it on a lined baking sheet. Score around the edge to leave a 1cm border. Spread the onion marmalade in the middle, ensuring it covers the base evenly. Lay on the courgette slices, then add the goats cheese. Add the tomatoes and finally sprinkle over the herbs, seasoning and finish with a drizzle of olive oil.

Bake in a hot oven for 15-20 mins till cooked and golden brown. Serve with a green salad. Eat any leftovers cold for lunch the next day.

Salad au Chevre Chaud

This is a classic French salad and one I almost always go for when en france.

For 2 portions you need:
1 medium chevre log, cut into 6 slices
6 slices baguette, cut reasonably thinly
green salad
French vinaigrette
Salt and pepper
A little chilli oil

Place the cheese onto the baguette slices and season with pepper and chilli oil. Grill till browned and starting to melt. Serve on a bed of dressed green salad. Simples.

Risotto Cakes with Goat’s Cheese

I had some left over risotto from Friday night and have been meaning to try and make some risotto cakes for ages. They worked pretty well 🙂

For about 6-8 cakes you need
leftover risotto (I used a butternut squash one)
Goat’s cheese – I used about 1/4 of a log

Place the risotto into a bowl and mix to break it up (assuming it’s cold and has been in the fridge). Pick up a dollop, about the size of a golf ball, and squidge it in your hand. Push some goat’s cheese in to the centre and close the risotto around the cheese. Shape into a ball. This is easier than it sounds. Repeat till all the risotto and cheese has been used up. Place on a baking sheet and bake in a hot oven for about 20-30 mins til crispy on the outside and piping hot. Serve with a green salad and maybe a tomato sauce if you like.

Puy Lentil, Spinach and Pepper Salad with Baked Goats Cheese and Asparagus

A veritable feast of flavours this. I adore lentils, especially the tiny, chewy texture of puy lentils. Add goats cheese, sitting on a bed of sticky onion marmalade to it and some salty, crispy roasted asparagus and I am in food heaven!

For 2 people you need:

200g puy lentils
2 tsp veg stock powder
400ml water
1 pepper, diced
1 red onion, finely diced
2 tbsp balsamic vinegar
2 tbsp olive oil
2 tbsp balsamic syrup
1 bag spinach, washed and shredded

2 goats cheese circles
2 slices bread
2 generous spoonfuls of onion marmalade
1 tbsp pine nuts

1 bunch asparagus
salt and pepper

Begin by preparing the lentils: place the lentils, stock powder and water in a pan with a lid. Bring to the boil then reduce the heat and simmer for about 20 mins. Then add the pepper, onion and spinach. Cook for 5-10 mins longer before seasoning, adding the balsamic vinegar and olive oil.

Spread the bread with the onion marmalade and top with the goats cheese. Season with pepper and then drizzle with some olive oil and top with some pine nuts. Bake in a medium oven for about 20 mins till the cheese is oozing and golden brown.

Drizzle the asparagus with olive oil and season. Roast in a medium oven for about 8 mins.

Plate up with the lentils topped with the goats cheese and the asparagus on the side. Drizzle over some balsamic syrup and scoff. Utter foodie bliss. The lentil mixture is vegan on its own and makes a nice lunch dish. Obviously the asparagus vegan is too!

Red Onion and Goats Cheese Tarts

I was at a conference last night where the veggie option was shallot tart tatin with goats cheese. Only by the time they got to our table they had (i) substituted the shallots for red onions and (ii) run out of the actual dish by the time it came to my dinner and a colleagues! The chef made us a tasty (but teeny tiny) butternut squash risotto as compesnation. But frankly I wanted goats cheese and onions. So I made it for myself tonight instead. And it was lovely, even if I do say so myself. (On another note I have seen lots of these being served recently on Come Dine With Me, it’s clearly the middle England dinner party course of choice for the token veggie at the table…).

Anyway the recipe…

For 4 portions you need:
1 packet puff pastry, defrosted if frozen
red onions – I used 8 small ones so probably about 450g in total
2 tbsp olive oil
salt and pepper
2 capricorn goats cheese, ends sliced off and cut into two
2 tsp sugar
2 tbsp red wine or balsamic vinegar
Pine nuts – about 2 tbsp
Salad leaves to serve
Balsamic vinegar syrup

Begin by slicing the onions. I went rustic and chunky but you can go for posh and elegant thin slices if you can be bothered… Toss into a pan with the oil and heat on a moderate heat for about 15 mins, stirring often to prevent burning. Add the sugar and balsamic and reduce the heat. Season. Continue to cook gently for about another 30 mins till the onions are caramelised. You could of course cheat and use a jar of onion marmalade but I think it’s nicer with real onions.

Meanwhile roll out the puff pastry to about a 5mm thickness. Cut into 4 pieces (you can be posh and go for a circle if you want but I did rectangles) and trim to make the sides straight. Score a border about 1cm from the edge taking care not to cut all the way through. Place a quarter of the onions onto each piece of pastry and spread out to cover up to the border. Lay the goats cheese on top, sprinkle over some pine nuts and some chilli oil if you want. Bake in a moderate (180 degree) oven for 25 mins. Check the bottom to make sure that it’s cooked properly. If not, reduce the heat to about 150 and cook for another 10 mins or so.

Serve with salad dressed with balsamic syrup. Feel well posh with that nosh inside yer.