SWEET POTATO AND GOATS CHEESE PIE
Make and share this Sweet Potato and Goats Cheese Pie recipe from Food.com.
Provided by PinkCherryBlossom
Categories Savory Pies
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- First make the pastry.
- Sift the flour into a bowl and rub in half the butter until it resembles breadcrumbs. Add 2/3 of the parmesan. Beat the egg yolk with 2 tbsp of water and add to mixture to form a soft dough. Wrap in clingfilm and place in fridge for 20 minutes.
- Heat oven to 190°C.
- Melt the remaining butter in a frying pan and fry the leeks, potato and thyme for 10 minutes.
- Add wine and stock and bring to the boil. Boil rapidly until the liquid is reduced by 50%.Add the cream and bring to the boil and boil rapidly until the sauce resembles thick cream,.
- Place mix in a large pie dish and scatter with the cheese.
- Roll the pastry into a circle large enough to cover the pie dish. Brush the rim with a little water and cover the pie. Trim any excess and make decorations if you wish.
- Brush the pastry with the egg.
- Scatter the pie with the remaining parmesan and black pepper.
- Cook for 35 minutes until golden brown.
Nutrition Facts : Calories 744.7, Fat 51, SaturatedFat 32, Cholesterol 212.1, Sodium 394.9, Carbohydrate 53.6, Fiber 4.2, Sugar 6.7, Protein 15.7
ROASTED SQUASH AND SWEET POTATOES WITH GOAT CHEESE
This is one of my favorite recipes for roasted vegetables - sweet potatoes and butternut squash taste great together. Use about the same amount for each. You will see, adding the goat cheese and the honey turns this simple dish into a gourmet experience.
Provided by Marianne
Categories Side Dish Vegetables Sweet Potatoes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet with olive oil or line with parchment paper.
- Combine butternut squash and sweet potatoes in a bowl. Drizzle with olive oil and season with salt and pepper. Spread onto the prepared baking sheet.
- Bake in the preheated oven for about 15 minutes. Turn vegetables and drizzle with honey. Sprinkle evenly with goat cheese. Bake until cooked through and lightly browned, about 10 minutes more. Sprinkle with parsley and serve.
Nutrition Facts : Calories 593 calories, Carbohydrate 81.4 g, Cholesterol 44.8 mg, Fat 24.1 g, Fiber 12 g, Protein 18.4 g, SaturatedFat 12.7 g, Sodium 467.5 mg, Sugar 20.9 g
ROAST SWEET POTATO & ONION TART WITH GOAT'S CHEESE
Top buttery puff pastry with caramelised onions and melted cheese for a festive buffet or dinner party winner that you can make ahead and freeze
Provided by Justine Pattison
Categories Buffet, Dinner, Lunch, Starter, Supper
Time 1h40m
Yield Serves 8-12 (makes 2 tarts)
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat 2 tbsp of the oil in a large non-stick frying pan and cook the onions over a low heat for 20-25 mins or until well softened and lightly browned. Add the vinegar and cranberry sauce, and simmer for 5-10 mins more, stirring until almost all the liquid has disappeared. Leave to cool.
- Meanwhile, put the sweet potatoes in a bowl and toss with the remaining oil, 1/2 tsp salt, 1/2 tsp pepper and the chilli flakes. Arrange on a baking tray and cook for 20 mins, turning halfway, until softened and lightly browned. Leave to cool.
- Reduce oven to 180C/160C fan/gas 4. Line two large baking trays with baking parchment and unroll the pastry sheets on top - trimming the edges neatly at this point will encourage a good rise. Leaving a 2cm gap around the edge, spread the onions over the pastry, then top with the sweet potatoes and goat's cheese. Brush the beaten egg around the border of the pastry and bake in the oven for 35-40 mins or until the pastry is golden and crisp, swapping the shelves after 20 mins.
- Scatter over the thyme, then cut each tart into quarters (or smaller pieces if serving more). Serve with a large leafy salad.
Nutrition Facts : Calories 776 calories, Fat 45 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 22 grams sugar, Fiber 7 grams fiber, Protein 16 grams protein, Sodium 1.2 milligram of sodium
SWEET POTATO AND GOAT CHEESE GRATIN WITH BLACK OLIVES
Provided by Elaine Louie
Categories side dish
Time 1h45m
Yield 4 servings as a side dish
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. If you are using an aluminum baking sheet, cover the bottom with parchment paper or Silpat, so that the potatoes won't discolor and turn brown while baking. If you are using a ceramic or stainless-steel baking sheet, you don't need to cover the bottom. Slice each sweet potato in half, lengthwise, and place face down on the tray. Bake until they are soft, about 35 to 45 minutes. Remove and allow to cool.
- Increase the heat in the oven to 400 degrees, place the pitted olives on a small baking sheet, and bake until they become hard and brittle, about 20 to 25 minutes.
- While the olives are baking, place a medium-size sauté pan with a heavy bottom over medium heat. Add the butter and brown it until it turns a hazelnut color and has a nutty fragrance, about 5 to 6 minutes. Add the chopped shallots and allow to cook for about 3 minutes until translucent. Be careful not to burn the butter.
- When the sweet potatoes are cool, scoop out the insides and place in a bowl. Pour the butter and shallot mixture over the sweet potatoes, and mix. Season with salt and pepper, to taste, going lightly on the salt since the olives, which are added at the end, are salty. Place the sweet potato mix in a baking dish so that the sweet potatoes are one-inch thick. Spread the creamy goat cheese, in shallow dollops, over the sweet potatoes so that the sweet potatoes are clearly visible, at the edges and elsewhere. Bake at 400 degrees until the cheese and potatoes start to brown in some spots, about 15 minutes. The gratin won't brown like a traditional potato gratin; the colors of the sweet potatoes and the goat cheese will still be very present, but the goat cheese will turn beige, and the potatoes will begin to brown a bit.
- Once the olives are cool, chop them finely, and mix with the olive oil and the chopped basil. Spoon the olive mixture over the sweet potatoes and serve.
Nutrition Facts : @context http, Calories 489, UnsaturatedFat 13 grams, Carbohydrate 50 grams, Fat 29 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 15 grams, Sodium 709 milligrams, Sugar 11 grams, TransFat 1 gram
SWEET POTATO, CHEESE AND LEEK PIE
Adapted from 'Healthy cooking for your Kids' Cookbook. A lovely side dish. For a quick one dish family meal try adding bits of ham, julienned carrots, green peas and broccoli.
Provided by WizzyTheStick
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F
- Mix the oil, garlic and crème fraîche together in a large bowl.
- Add the sweet potato slices and toss until coated.
- Lightly grease a gratin dish.
- Layer in sweet potato mixture and leeks ending with potato on the top.
- Top with cheese and breadcrumbs or just the cheese.
- Cover with foil and bake for 45 minutes to 1 hour, removing foil for the last 5 minutes of the cooking time.
Nutrition Facts : Calories 642.1, Fat 32.7, SaturatedFat 16.7, Cholesterol 92, Sodium 289.4, Carbohydrate 76.8, Fiber 11.1, Sugar 16.1, Protein 13
SWEET POTATO & GOAT'S CHEESE RAVIOLI
Fresh pasta is incredibly satisfying to make and far easier than you may think
Provided by Silvana Franco
Categories Dinner, Main course, Pasta
Time 1h35m
Number Of Ingredients 7
Steps:
- For the filling, bake, steam or microwave the potatoes, then roughly mash. Mix with the pumpkin seeds and goat's cheese.
- For the pasta, place the flour and a pinch of salt in a food processor and crack in the eggs. Pulse until mixture forms sticky-looking crumbs. Turn the mixture out onto a lightly floured surface and bring together to form a firm dough. Knead for 5 mins until the dough feels smooth, wrap in cling film and chill for 30 mins. To make by hand, shape flour into a 'ring' on a work surface, crack eggs into the middle, then gradually work the flour into eggs using your fingers.
- Cut the pasta into quarters, then roll out each piece using a pasta machine. Dust with flour as you go and move it down a notch onto a thinner setting every second roll. Continue until you get to the penultimate setting. If you like your pasta very thin and delicate, you can go for the thinnest setting. If you don't have a machine, use a heavy rolling pin to roll the dough as thinly as possible.
- Stamp out rounds using a ravioli cutter or a 6cm biscuit cutter - work quickly so the pasta doesn't dry out. Lay the circles on a semolina-dusted surface and cover with cling film as you cut the rest.
- Place a small tsp of filling in the centre of each round. Dampen the edges with water, then sandwich another round on top. Use your fingertips to seal the edges, trying to expel all the air as you go. Lay the ravioli on a semolina-dusted tea towel to dry for a few mins.
- Cook ravioli in a large pan of gently boiling salted water for 4-5 mins. Do not use a full rolling boil as it is likely to make ravioli split. Drain, and serve with a little chilli oil, Parmesan and pumpkin seeds.
Nutrition Facts : Calories 507 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 1.02 milligram of sodium
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