From Arabia, the cheese then went to Europe, in the countries of which not a single feast today can do without it. By the way, cheese is not a snack, as many people think, but a dessert, which serves delicious wines, a variety of jams, nuts, fruits and the best types of bread at the end of the meal. But nevertheless, cheese, and especially that made from goat's milk (which is considered much more useful than cow's), is widely used in the preparation of various dishes. We’ll talk about them ....
Cheese appetizer with dates
Goat cheese and dates go well together. Serve this light snack with vases of purchased pistachios or olives.
Ingredients:
For 6 servings:
- 12 dates (medjool)
- 150 g soft goat cheese without crust
- A pinch of paprika
Cooking method:
- With a sharp knife, carefully cut the dates in half lengthwise, without dividing the halves. Get the bones.
- Fill each date with cheese and place the appetizer on a plate beautifully. Sprinkle with paprika.
Green goat cheese salad
For this salad you will need fragrant soft goat cheese.
Ingredients:
For 4 servings:
- 175 g of a mixture of green lettuce leaves of different varieties: cress, radicchio, rucolla, etc.
- Spicy herbs such as parsley and basil
- 1 tbsp. l toasted chopped hazelnuts or walnuts
- 15-20 balls or cubes of goat cheese
For refueling:
- 2 tbsp. l hazelnut, sunflower or olive oil
- 1-2 tsp quality wine vinegar to taste
- Salt and ground black pepper
Cooking method:
- Beat all the ingredients for dressing, season with salt and pepper.
- Before serving, mix lettuce leaves with dressing, divide by portion plates. Lay the cheese cubes on top of the leaves, sprinkle with nuts and serve.
- Toasted thin slices of almonds and olive oil can replace hazelnuts and peanut butter. If you use cheese with a stronger flavor, then walnut and walnut oil are good.
Goat cheese marinated in olive oil
An excellent side dish for lamb, baked vegetables and warm cakes.
Ingredients:
For 6 servings:
- 900 g goat milk yogurt
- 2 tbsp. l fresh thyme leaves
- 3 cloves of garlic, crushed
- 100 ml extra virgin olive oil
Cooking method:
- Sterilize a jar with a capacity of 500 g. Put yogurt in a bowl, add thyme and garlic. Season with salt and ground black pepper. Lay a sieve with gauze and place it over a bowl. Pour the prepared yogurt into a sieve and leave it for a day in the refrigerator until it turns into a dense creamy mass.
- 2. Form cheese into balls the size of a walnut. Put them in a jar, adding chili peppers and thyme. Pour olive oil and refrigerate. Such cheese can be stored in the refrigerator for up to 1 month.
Grilled Goat Cheese with Rhubarb Sauce
Ingredients:
For 4 servings:
- 225 g soft goat cheese
- Flour seasoned with salt, pepper and thyme
- 1 egg whipped with a little milk
- Fresh breadcrumbs
- 1 tbsp. l vegetable oil
- 25 g butter
For the sauce:
- 225 g rhubarb
- Grated zest and juice of 1 orange
- Sugar to taste
- 1/2 tsp ginger powder (optional)
- 4 slices of wholemeal bread, sliced and dried
Cooking method:
- Divide the goat cheese into 4 parts, mold the slices in the form of flat discs and roll them in flour.
- Grease the prepared cheese with an egg and roll in crumbs, tapping with a knife so that they do not spill. Repeat until cheese is well covered with crumbs. Refrigerate for 30 minutes.
- Make a sauce: cut the stems of rhubarb into pieces and stew them in a small amount of water with orange juice and zest. Add sugar and ginger to taste, let cool.
- To fry the cheese, heat the vegetable and butter in a pan, when it hiss, carefully add the cheese. Fry cheese discs for 2-3 minutes on each side, turning over once so that they do not break.
- Serve directly from the pan. Separate toast and sauce
Two-tone goat cheese puree soup
Ingredients:
For 6 servings:
- Head of cauliflower
- Several broccoli inflorescences
- Multiple Parsnip Roots
- Onions (to taste)
- Cream or milk
- Soft goat cheese
- Salt, ground pepper
Cooking method:
- Take 2 pots with well-fitted lids. Pour 2-3 cm of water into both pans. In one, put the washed and peeled parsnip root, half of the bulb, and a head of fresh cauliflower broken into inflorescences. Boil and simmer for 10 minutes.
- In the second pan also put the peeled root of parsnip and broccoli inflorescences (as much as cauliflower). Cook the same 10 minutes.
- Grind the finished vegetables in each pan with a blender to a puree state, adding milk or cream, salt and ground black pepper to taste.
- When serving, pour in a plate first a light mixture (from cauliflower) and then a dark mixture (from broccoli). Garnish the soup with dill or parsley. Serve separately several types of soft goat cheese - simple, with herbs, pepper and garlic, and crisp white bread. Cheese is crumbled on a plate by each eater, to give the soup spice.
Toast with goat cheese and cranberries
A delicious combination of tastes and aromas.
Ingredients:
For 4 servings:
- 4 large slices of fresh crisp bread
- 1-2 tsp cranberry or redcurrant jelly
- 100 g goat cheese (round piece)
- Handful of Rucolla Salad
- Balsamic vinegar
Cooking method:
- Grill bread on one side. Spread the fried side with jelly and lay the cheese on top. Sprinkle with olive oil, season with salt and pepper.
- Return the toasts to the grill for 3-4 minutes, until a golden crust appears on top and the cheese begins to melt. Lay a handful of lettuce on top, sprinkle with oil and balsamic vinegar. Serve immediately.
