Creamy Goat Cheese Pasta with Sun Dried Tomatoes
This creamy pasta with goat cheese and sun-dried tomatoes is packed full of flavour and it's ready in just 15 minutes. The sun-dried tomatoes and soft goat cheese are a killer combo, and the pine nuts and rocket add extra depth to this vegetarian pasta recipe that's so easy to throw together on a busy weeknight.
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Crispy Baked Goat Cheese and Beet Salad Recipe
Click here for up to $200 off your Helix Sleep mattress plus 2 free pillows! Free shipping within the US. This might be my new favorite salad recipe. It has it all. Crispy, creamy herbed goat cheese, tart and balanced roasted beets, and plenty of interesting textures and flavors.
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RECIPE - MAKES 4 LARGE SALADS
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BEETS
▪1lb/.5kg/4 Medium Beets
▪Olive oil
▪Salt
▪30g/2Tbsp white balsamic vinegar
Wrap beets in pairs into a double layer foil with a generous drizzle of olive oil to coat and large pinch of salt (about 1Tbsp/15g). Place on a tray and roast at 375F/190C for 45-60min.
Beets are done with knife or cake tester goes in easily with some resistance, but isn’t crunchy. Allow beets to cool before peeling (i like to use paper towels). Cut beets into bite size pieces.
Add beet pieces to a bowl and add about 40g/3Tbsp olive oil, large pinch of salt, a lot of black pepper, and white balsamic. Stir and taste for seasoning.
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CRISPY HERBED GOAT CHEESE
▪200g or 1 3/4c panko bread crumbs
▪2 10oz logs/560g goat cheese
▪1g or 1tsp oregano
▪10g or 3-4Tbsp fresh chives (chopped)
▪10g or 4Tbsp fresh thyme
▪1-2g or 1/2tsp black pepper
▪3 eggs
▪15g or 1Tbsp dijon mustard
Spin bread crumbs in a food processor for about 30 sec until smaller in size (or use unseasoned fine bread crumbs)
Add goat cheese herbs and pepper to food processor and spin until combined. Divide cheese into 12 equal pieces (about 40g/1.5oz each). Roll each piece into a ball and coat with panko. Form into a thick puck, place on a small tray, and freeze for 20min.
Add eggs and dijon to bowl, beat/mix. Place each of the chilled goat cheese puck into the egg mix then into the panko again to coat well. When done, place on a parchment lined tray, return to freezer for 20-25 more minutes.
Spray or brush cheese pucks on all sides with olive oil.
Bake for 7-10min at 475F/250C. If fully frozen, you’ll probably need to bake for 11 min.
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VINAIGRETTE
▪50g or 1/4c white balsamic
▪10g shallot or 1Tbsp, finely minced
▪3g salt
▪25g or 1 3/4Tbsp grainy mustard
▪A lot of black pepper (25 cranks or so)
▪25g or 1 1/4Tbsp honey
▪225g or 1c extra virgin olive oil
Whisk all ingredients except oil to combine. While whisking, stream in oil until emulsified.
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*Vinaigrette, beet, and cheese recipe make 4 large salads. Amounts noted below are for a 2-salad portion.
PUTTING IT ALL TOGETHER*:
▪Frisee
▪Fennel, shaved (1/2c per salad)
▪Escarole, chopped
▪Mixed baby lettuce
▪Fresh dill fronds
▪Salt
▪Chopped pistachios
Add a head of frisee, shaved fennel, a few handfuls of chopped escarole, a few handfuls of baby lettuce, dill, and 3-4 large spoonfuls of vinaigrette. Add pinch of salt and chopped pistachios. Toss to combine.
Place tossed salad portions into bowls and top with baked cheese pucks, marinated beets. Finish with additional chopped pistachios, dill, and a final drizzle dressing.
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0:00 intro
0:13 Roasting the beets
0:50 Prepping the goat cheese
2:49 Peeling and marinating the beets
4:37 Breading the goat cheese
5:27 Ad - still sleeping great on my Helix mattress
6:34 Vinaigrette
7:37 Baking the goat cheese
8:54 Plate up
11:03 Let's eat this thing
#beet #goatcheese #salad #saladrecipes
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Day 19 Goats Cheese Salad with Aoife's Vinaigrette
DAY 19 MONDAY 27 JANUARY
GOATS CHEESE SALAD WITH AOIFE'S VINAIGRETTE (SERVES 2 ADULTS)
Ingredients:
100g goats cheese/feta cheese
200g baby spinach leaves
1 cucumber, chopped
100g cherry tomatoes, chopped
250g baby potatoes, peeled & chopped in quarters
3 tablespoons of olive oil,
1 ½ tablespoons of balsamic vinegar,
1 teaspoon of wholegrain mustard,
1 teaspoon of honey,
1 clove of garlic, peeled and chopped
Method:
1: Place potatoes into a large pot of water, bring to the boil and simmer over medium heat for 10 - 15 minutes until soft.
2: Place spinach leaves, cherry tomatoes and cucumber in a large mixing bowl and mix together.
3: Cut feta cheese into chunks and add into salad mix.
4: Place oil, balsamic vinegar, wholegrain mustard, honey & garlic into a jar and shake together.
5: When potatoes are cooked add into the spinach mix.
6: Sprinkle salad with vinaigrette and Serve.
Salad with sun dried tomatoes and parmesan
This Sun-Dried Tomato Salad is amazingly flavorful and has a the perfect blend of textures. You get a layer of tender spring lettuces, bold parmesan, chewy bright sun dried tomatoes and herbs. So much goodness in one super satisfying salad!
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Sun-dried tomatoes
Iceberg Lettuce, Frieze, Romaine
Olives
Parmesan
Salt
Peper mix
Olive oil
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Goat Cheese Bruschetta
easy appetizer recipes from Darci Juris include an new addition, Goat Cheese Bruschetta .. the combination of goatcheese with roasted red peppers and sundried tomatoes is awesome!
1 baguette loaf
2 tbsp olive oil
2 small packages goat cheese
1 1/2 cups roasted red peppers
1 cup sun dried tomatoes
1/2 cup grated mozzarella cheese
Tomato & Goat Cheese Salad | Cooksmart | Sanjeev Kapoor Khazana
Fresh tomato and goat cheese salad topped with tangy olive oil dressing.
TOMATO AND GOAT CHEESE SALAD
Ingredients
4-5 medium tomatoes
50 gms goat cheese
6-8 green olives
1 tbsp round slices of black olives
Dressing
4 tbsps olive oil
12-15 fresh mint leaves + for garnishing
4-5 pickled jalapenos
2 tsps lemon juice
Salt to taste
1 tsp mustard powder
Method
1. Slice tomatoes and arrange on a serving platter.
2. Crumble goat cheese and sprinkle over tomatoes.
3. For dressing, blend together olive oil, mint leaves, jalapenos, lemon juice, salt and mustard powder to a fine paste.
4. Add green and black olives to the tomatoes in the serving plate, pour the dressing on top, garnish with mint leaves and serve immediately.
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