Soft goat’s cheese was the choice for July’s Cheese, Please Recipe Challenge; a lovely, summery cheese light enough to grace a salad if the sun deigns to comes out or equally hold its own as part of a comforting casserole whilst we watch the driving rain pelt down. The chèvre gauntlet was laid down but who would come to the party…?
Somewhat apprehensive that no-one else would join in, I kicked off the challenge by submitting my own Goat’s Cheese Straws. A twist on a classic, these are simple to make but with an unmistakable tang du goat.
Fortunately I was soon joined by Chris at Cooking Around the World who rustled up a spicy chilli with peppers from his own windowsill and turned it into a tasty Hot Chilli Puff Pastry Tarte with the addition of some puff pastry, all topped off nicely with big dollops of goat cheese.
I’ll admit that I was still a bit nervous it would just be me, Chris and his tarte and so the Fennel Goat’s Cheese, Tomato and Samphire Tart was my work too. The seasonal samphire was subtle but managed to hold its own against some lovely Fennel Pablo Cabrito cheese.
As well as some rather gorgeous bumble bee photos, The Garden Deli gave us a Goat’s Cheese Pizza, for a perfect summery combination of roasted vegetables, herbs and soft goat’s cheese on a proper pizza dough base.
Waving the British cheese flag over in Germany, the British Cheese Emporium was forgiven for ever so slightly cheating and using Mary Quicke’s hard goat’s cheese (rather than soft) by coming up with her Brazilian-inspired Goat Cheddar Cheese Balls which look ridiculously moreish in their profiterole cases.
Caroline Makes provided the Challenge with another delicious tart with her Puff Pastry Tarts with Roasted Butternut Squash and Goat’s Cheese, combining Capricorn goat’s cheese with roasted squash, mozzarella and bacon for what sounds like a sweet and creamy taste sensation.
Fearlessly tackling the baking behemoth that is the soufflé, Food Day Dreaming cooked up a Twice-baked Goat’s Cheese Soufflé with Rocket and Walnut Salad. Matching Soignon’s Fromage de Chevre with delicate lemon thyme, she even provides an accompanying salad with the ever-cheese-loving walnut.
Injecting some welcome sugar into the mix is Ice Cream Magazine with her Goat’s Cheese and Blueberry Tarts. The recommended sharper goat’s cheeses such as Sharpham’s Ticklemore or Riverside, are offset by the sweetness of Dartmoor Blueberry Jam for an is it a pudding/is it a starter? success story.
I am pleased as punch that Neil294 saw fit to launch his new blog with not one but two entries to this month’s challenge. Firstly, a brave sashay into the strange world of the purple freak vegetable with his Kohlrabi and Goat’s Cheese, using a Fremlin Kentish log from Ellie’s Dairy and pairing it with finely sliced vegetables, a lemon and vinegar dressing and toasted sourdough bread. Next up was the wonderfully seasonal Stuffed Courgette Flowers, filled with Ellie’s Dairy goat curd and a mixture of pine nuts, lemon zest, mint and garlic, sautéed in olive oil.
And finally, to round off a fabulous collection of recipes, Food Day Dreaming was back again to present her Fried Goat’s Cheese and Fig Salad with Raspberry Balsamic Glaze. Soft goat’s cheese fried in panko breadcrumbs sits atop a perfect salad of ripe figs and spinach, drizzled with a fruity syrupy glaze.
Thanks so much to everyone who took the time to share their recipes. It was great to see so many different ways to cook with soft goat’s cheese – and that people are using some great British cheeses too.
Psssttt…it’s August tomorrow…watch this space…