Free Recipes Archive
a few lettuce leaves; torn in pieces 225 g goats’ cheese; split into 4 discs 4 ripe pears; cored and chunked 110 g walnuts; chopped 1 bunch watercress; trimmed 4 tablespoons lemon juice 6 tablespoons olive oil Yield: 4 servings Read More …
Source: Chef Billy Reynolds, Tautog’s Restaurant, Virginia Beach Stuffing 1 pound goats cheese 1/4 cup heavy cream 1 tablespoon chives 1 tablespoon garlic Pesto 2 cups sun-dried tomatoes 1/2 cup Parmesan cheese 1 cup olive oil 2 ounces pine nuts Read More …
Yield: 8 servings 1 tablespoon toasted hazelnuts; finely chopped 1 tablespoon fresh white breadcrumbs 1 tablespoon freshly grated Parmesan cheese 15 g butter 1 tablespoon plain flour 5 tablespoons milk 1 egg yolk 125 g soft goats’ cheese; crumbled salt Read More …
6 small goats cheeses; or 3 medium 85 g sesame seeds; lightly toasted 3 sheets filo pastry 30 g butter; melted 2 heads radicchio lettuce; washed and dried DRESSING: 2 tablespoons olive oil 2 tablespoons white wine vinegar 1 clove Read More …
Yield: 20 people 125 gm goats cheese 1/2 cup cream 1 teaspoon chives, chopped 1 teaspoon mint, chopped 10 apricots 1 teaspoon paprika, sweet Blend together the cheese and cream until smooth. Stir in the chopped herbs. Halve and remove Read More …
2-1/2 pounds medium-size russet potatoes, peeled and quartered 1 teaspoon salt 6 ounces goat cheese 6 tablespoons margarine milk 1/3 cup chopped scallions Serving Size : 6 Place potatoes in a pot and cover by an inch or two with Read More …