GOAT'S CHEESE & WATERCRESS QUICHE
A goat's cheese and watercress quiche that's gluten-free and truly flavoursome
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 1h
Number Of Ingredients 10
Steps:
- Put the flour and a pinch of salt in a large bowl. Rub in the butter until the mixture looks like breadcrumbs. Stir in the egg and about 1-2 tbsp water to form a soft dough. Knead well then wrap and chill for at least 30 minutes.
- Preheat the oven to 200C/gas 6/fan 180C. Knead the pastry again and roll it out to line a 20cm loose-bottomed flan tin (the pastry won't shrink, so no need to chill). Patch holes with spare pastry and brush the base and sides with egg.
- For the filling, fry the onion in the oil until just soft, add the watercress and cook until just wilted. Beat the eggs and milk and stir in the watercress mixture and goat's cheese.
- Season and if you like, add a pinch of nutmeg. Put the flan tin on a bakingsheet and bake the pastry blind for 5 minutes. Add the filling and bake for 15 minutes. Reduce heat to 180C/gas 4/ fan 160C and cook for 25-30 minutes or until lightly set.
Nutrition Facts : Calories 584 calories, Fat 36 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 55 grams carbohydrates, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 1.17 milligram of sodium
OVEN ROASTED PARMESAN CORN ON THE COB
This is a great side!
Provided by fickerco
Categories Side Dish Vegetables Corn
Time 30m
Yield 5
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut 5 squares of aluminum foil 1 1/2 times the size of the ears of corn; place each ear of corn in the center of a piece of foil.
- Stir mayonnaise, Parmesan cheese, chili powder, ground black pepper, and fresh parsley together in a bowl until it forms a thick paste; rub about 2 tablespoons of the paste over each ear of corn. Wrap the aluminum foil around the corn and seal. Arrange corn on a baking sheet.
- Bake in preheated oven for 10 minutes, turn, and continue baking another 10 minutes.
Nutrition Facts : Calories 310.9 calories, Carbohydrate 19.7 g, Cholesterol 22.4 mg, Fat 23.4 g, Fiber 3.1 g, Protein 9.5 g, SaturatedFat 5.6 g, Sodium 400.2 mg, Sugar 3.4 g
CORN CAKES WITH GOAT CHEESE
These corn cakes are full of flavor, and gluten-free as well.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 35m
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, heat 1 teaspoon oil over medium. Add corn and zucchini and season with salt and pepper; cook until vegetables soften slightly, 3 to 5 minutes. Transfer to a medium bowl and let cool, 5 minutes. Add scallions, eggs, and cornmeal to corn mixture and stir to combine.
- Wipe skillet clean, then heat 2 tablespoons oil over medium. In batches, cook cupfuls corn mixture until set on bottom, about 3 minutes. Flip and cook until cakes are cooked through, 2 minutes. Transfer to a plate. Sprinkle corn cakes with goat cheese and serve with ham if desired.
Nutrition Facts : Calories 286 g, Fat 15 g, Fiber 3 g, Protein 10 g
ROASTED CORN AND GOAT CHEESE FLAN WITH WATERCRESS PUREE AND PARMESAN CRISP
Steps:
- 1. For the parmesan crisp,s preheat the oven to 200 degrees. 2. On a parchment lined sheet tray, place 1 T of Parmesanand form a circle about 2" in diameter. Repeat to make 10 circles 3. Bake in the 200 degree oven for 10 minutes. Remove and let the crisps coo. 4. For watercress puree, place the watercress and olive oil in the bowl of a food processor and puree. Strain the mixture through a fine chinois and reserve. 5. For the roasted corn flan preheat oven to 325 degrees. 6. Melt the butter in a wide saute pan. Add the corn and saute until it is golden brown. 7. In a lare mixing bowl, add the cream, eggs, goat cheese and thyme; whisk until smooth. Add the roasted corn, salt and white pepper to the goat cheese mixture. Stir to combine 8. Spray 10 6 oz ramekins with nonstick cooking spray. ladle 1/2 cup of the mixture into each ramekin. 9. Place the ramekins in a large baking pan. Add enough hot water to fill halfway up the side of the pan. Carefully place the pan in the 325 degree oven and bake, uncovered, for 50 minutes. 10. Remove the pan from the oven and transfer the ramekins to a wire rack so that the flans can cook slightly. 11. To serve, loosen around the sides with a knive and invert each onto individual plates. Insert a Parmesan crisp into the flan and drizzle with watercress puree. Garnish with additional roasted corn.
ROASTED CORN SOUP WITH CHORIZO-GOAT CHEESE QUESADILLA
Steps:
- Scrape the kernels from each ear of corn with a sharp knife. In a large saucepan over medium heat, heat the butter and oil. Add the onion and garlic and cook until soft. Raise the heat to high, add the wine and cook until reduced. Reduce the heat to medium, add the corn and sweat for 5 minutes. Add the stock and bring to a boil. Reduce the heat and simmer, uncovered for 20 minutes. Place the mixture, in batches, into a blender and blend until smooth. Return the mixture to the pan and heat over medium-low heat. Stir in the cream and cook, until hot, about 1 minute. Divide among 8 bowls and garnish with chives.
- In a skillet over medium-high heat, cook the chorizo for 10 to 12 minutes. Peel and slice thin. Preheat the oven to 450 degrees F. Place 4 tortillas on an ungreased baking sheet. Divide the cheeses, chorizo and cilantro among the 4 tortillas and season with salt and pepper to taste. Stack to make two 2 layered tortillas and top with the remaining 2 tortillas. Bake for 8 to 12 minutes until golden brown and cheese has melted. Slice into sixths and serve along side soup.
CORN SALAD WITH GOAT CHEESE
This is the perfect side for in season corn and doesn't require any cooking. Simply cut the corn kernels off the cob and let it sit in the vinaigrette before tossing with the rest of the ingredients. The kernels will soften slightly and absorb flavor from the vinaigrette.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Soak 1 small sliced shallot in ice water. Whisk 2 tablespoons white balsamic vinegar, 1 tablespoon lemon juice, 1 teaspoon honey and 3 tablespoons olive oil in a large bowl. Add the kernels from 4 ears of corn and season with salt; toss and let sit, 5 to 10 minutes. Drain the shallot and pat dry, then add to the corn along with 2 cups baby arugula and 1/4 cup sliced basil; toss. Season with salt and pepper and top with crumbled goat cheese.
CREAMY PARMESAN FLANS
From BBC Food's 'Rachel's Favourite Foods'. They looked so simple, few ingredients, yet tasty and elegant. Can't wait to try!
Provided by Shazzie
Categories Cheese
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring the milk and cream to a bubble (do not boil).
- Add bay leaves and garlic, turn off heat, place lid on saucepan, and leave to infuse (for approximately 1/2 hour or longer).
- Whisk together the eggs and egg yolks.
- Pour milk mixture over eggs very slowly while whisking.
- Strain through a sieve (this removes any left over unconstituted egg "bits" and makes for a smoother, glossier end-product).
- Add grated parmesan and salt and pepper.
- Pour into 4 individual ramekin dishes and place in a bain-marie (see note below).
- Bake at 375°F for 30-40 minutes until set at the edges but still slightly "jiggly" at the centres.
- Upend onto serving plates and serve with a side garnish of olive oil-dressed rocket leaves.
- Note: For our beginner cooks, place the ramekins in another container into which you can pour hot water such that the water comes up to about halfway up the ramekin dishes.
Nutrition Facts : Calories 363.2, Fat 28, SaturatedFat 15.2, Cholesterol 376, Sodium 548.7, Carbohydrate 7, Sugar 0.7, Protein 20.8
CORN PUDDING WITH GOAT CHEESE CRUST
From a NJ magazine 11/2008, as a Thanksgiving recipe. This recipe is a twist on a southern favorite. It's also wonderful for a brunch or light lunch. A mix of white and yellow corn kernels are nice if you can find both.
Provided by Oolala
Categories Cheese
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. And grease a broiler-safe casserole dish.
- Mix all ingredients except goat cheese and pour into casserole dish. Bake for about 1 hour, until set.
- Remove from oven and put goat cheese slices on top.
- Return to oven and broil until melted, about 2 to 4 minutes.
Nutrition Facts : Calories 239.8, Fat 13.8, SaturatedFat 8.2, Cholesterol 110.9, Sodium 210.7, Carbohydrate 17.8, Fiber 1.5, Sugar 5.7, Protein 13.3
CORN CAKES TOPPED WITH GOAT CHEESE AND BACON
Categories Appetizer Side Fry Goat Cheese Bacon Corn Summer Bon Appétit Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 30
Number Of Ingredients 13
Steps:
- Cook bacon in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer to paper towels and drain. Pour off all but 2 tablespoons drippings from skillet. Add 1 tablespoon oil to drippings in skillet. Add corn and onion; sauté over medium heat until onion is golden, about 5 minutes. Remove from heat.
- Combine buttermilk, egg and 1/4 cup goat cheese in large bowl; whisk to blend. Add cornmeal, baking powder, salt, baking soda and cayenne and mix well. Stir in corn mixture. Heat 1 tablespoon oil in heavy large skillet over medium heat. Working in batches, drop batter by generous tablespoonfuls into skillet. Cook until bottom of each corn cake is brown, about 1 minute. Turn corn cakes and cook until second side is brown, about 1 minute. Transfer to baking sheet. Repeat with remaining batter, adding more oil to skillet as needed. (Can be prepared 2 hours ahead. Let corn cakes and bacon stand at room temperature. Before serving, rewarm cakes on baking sheet in 400°F oven until heated through, about 5 minutes.)
- Arrange corn cakes on platter. Top each with generous 1/2 teaspoon goat cheese. Sprinkle with bacon and green onions and serve.
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