Tag Archives: goat cheese

Romanesco Rigatoni Cheese Bake with Crunchy Nut Topping

8 Jan

Romanesco Rigatoni & Cheese Bake

Romanesco is a fabulously freaky looking thing that tastes like a cross between cauliflower and broccoli. If broccoli florets look like little oak trees then romanesco florets are definitely mini Christmas trees.

Romanesco

This is basically a fusion of two iconic dishes. Macaroni Cheese (Mac & Cheese) and Cauliflower Cheese, which is cauliflower coated in a cheesy white sauce if you didn’t already know. Sometimes gratinated sometimes not. I think it’s a British thing. It’s good to get some extra vegetables in with all that cheeesy carbness so I added some spinach too. Good for the guilt I find.

Romanesco Rigatoni Cheese Bake

This dish is great for using up all the little bits of different cheeses that you might have leftover especially at this time of year. I used some feta, goat’s cheese and grated Manchego. Clear out the fridge food is always satisfying.

Romanesco Rigatoni Cheese Bake

The topping is actually the Hazelnut & Chestnut Dukkah that I made to go on my Moroccan Spiced Cauliflower Soup. The spicy Egyptian nutty crumble give this an extra kick of flavour but you could use breadcrumbs mixed with grated cheese and some spices if you like. The nuts give a nice crunch though. Worth the extra effort definitely.

Romanesco Rigatoni Cheese

Romanesco Rigatoni Cheese Bake with Dukkah Topping

Serves 3-4, vegetarian

You can substitute the cheeses for whatever bits you have around; Stilton, Gruyère, gorgonzola, mozzarella….

  • 1/2 large romanesco (or cauliflower/broccoli), chopped into small florets
  • 300 g wholemeal rigatoni
  • 2 Tbsp flour (I used wholemeal spelt)
  • 2 Tbsp dairy free spread or butter
  • about 300 ml oat milk (or other milk)
  • a good handful of grated manchego (or cheddar/parmesan..)
  • 1/2 tsp chopped fresh rosemary
  • 1/4 tsp freshly grated nutmeg
  • 1/4 tsp dried chilli flakes (optional)
  • salt & black pepper
  • a big handful of fresh spinach leaves, chopped (about 100 g)
  • 75 – 100 g Greek feta
  • 75 – 100 g goats cheese
  • about 50 g hazelnut dukkah (recipe here) or use breadcrumbs and grated cheese
  • olive oil and breadcrumbs/flour

Cook the pasta according to the instructions on the packet in a large pan with lots of boiling salted water. About 4 or 5 minutes before it is cooked throw in the florets too. Cauliflower takes longer to cook than broccoli and romanesco so adjust accordingly. When the pasta is cooked and romanesco tender, drain the whole lot in a colander.

While the pasta is cooking, melt the butter/spread in a small pan over a medium heat. When it has melted add the flour, all in one go, and stir for a minute or so. It will form a thick paste, you need to cook the rawness out of the flour.

Add in the milk, stirring continuously, until incorporated, then continue stirring until the mixture thickens, about 3 minutes depending. When thickened, remove from the heat and stir in the grated cheese, rosemary, nutmeg, chilli flakes and season well with salt & black pepper. Set aside.

Pour the drained pasta and florets back into the large pan over a gentle heat and pour over the cheese sauce, stirring to combine.  Add in the chopped spinach, stirring to wilt in the warm pasta then crumble (or grate) in the rest of the cheeses (I saved some feta for the top). Taste and adjust seasoning as required. Preheat oven to 200C.

Prepare one large or 3-4 individual ovenproof gratin dishes by rubbing the insides with oil and then dusting with flour or breadcrumbs. Pour the mixture into the dish(es), top with the reserved feta, a generous sprinkling of the dukkah (or grated cheese & breadcrumbs), drizzle with olive oil and bake in the preheated oven for 25-30 minutes until golden brown and crispy.

Romanesco Rigatoni Cheese Bake

You can serve this on its own or with a bitter leaf salad to cut through the richness of the cheese. A mix of raddichio and rocket is nice with some olive oil and sweet balsamic vinegar.

Enjoy!!

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Italian Courgette Crostata with Goat’s Cheese, Garlic and Basil

11 Oct

There is a whole field of courgette plants that I pass every morning with the dog. I have been watching the vegetables grow out of their delicate sunshine flowers and waiting for the day that I arrive and they have  all been harvested. I really hope they don’t leave them too long. They do that a lot here. Leave the courgettes to get too big before they pick them. I know if you grow your own that it is difficult to keep up with the mountain of courgettes that the plants produce but on a farm there is no excuse.

There is nothing worse than big, fat, watery courgettes. You really need them when they are young, firm and still squeaky. Like these ones I found at the market on Sunday.  These were only a euro for a kilo so I had to buy a kilo obviously.

Then you get home and realise you have a load of courgettes. One of my favourite things to cook with them at the moment is this crostata, we have it for dinner about once a week. A crostata is a freeform tart, an Italian version of a French galette. You cut a big circle of pastry, leave an inch or two border spread the base with some ricotta or yoghurt mixed with garlic & herbs, then make pretty concentric circles with courgette slices and brush with some herby garlic oil. You then roll up and crimp the edges and bake. It’s as easy as that, especially with this quick olive oil pastry recipe.

Courgette Crostata with Goat’s Cheese, Garlic & Basil Oil

Serves 4-6 as part of a meal. Vegetarian. Adapted from Smitten Kitchen

For the spelt olive oil pastry:

  • 250 g spelt or wholemeal flour
  • 1 tsp salt
  • 1 tsp dried herbs (I used 1/2 thyme 1/2 oregano)
  • 60 ml (1/4 cup) olive oil
  • 120 ml (1/2 cup) cold water

In a large bowl, mix together the flour, salt and herbs, drizzle in the olive oil mixing/mashing it in with a fork until well combined (a bit like crumble mix). Measure out the water then add an ice-cube to it. Slowly pour the cold water (not the ice-cube) into the flour and mix it in with the fork until just absorbed then bring it together with one hand kneading a little just until it forms a cohesive ball. Do not over work or it will be tough. shape into a flat disc, wrap in cling film and rest in the fridge until ready to use. It doesn’t need long but will keep well for a few days like that.

For the filling:

  • 2 firm small/med. courgettes, sliced into 1/2 cm coins on a slight diagonal
  • 1 pot goats yoghurt (about 100ml) or ricotta or greek yoghurt
  • a handful of grated manchego cheese (or parmesan/cheddar)
  • 25 gr crumbled goats cheese or feta
  • grated lemon zest 1/2 tsp
  • 1 clove garlic, finely chopped
  • a pinch of dried chilli flakes (optional)
  • 1+1/2 tbsp olive oil, plus extra for brushing
  • fresh basil leaves, finely sliced (plus extra for garnish)  or 1 tsp basil pesto
  • salt & black pepper

Lay the courgette slices on kitchen paper, sprinkle with salt and leave to sit while you prepare the pastry & filling.

In a small bowl mix (or blend) together the olive oil, garlic, chilli flakes, basil (or pesto) & lemon zest. Mix 1 tbsp of this in another bowl with the yoghurt (or ricotta), and cheeses. Season with salt & black pepper.

Preheat the oven to 200C and line a baking sheet with baking paper.  Roll out the pastry on a lightly floured surface, turning it quarter turns as you go to stop it sticking, to a very rough circle about 2-3 mm thick.  Take your largest dinner plate or serving plate,  place it lightly on the pastry and cut around it, remove the excess pastry and keep it in the fridge if there is enough for another small tart. Remove the plate with a sharp knife and lift the circle carefully, on a floured rolling pin, onto the lined baking tray.

Leaving a border round the edge of about an inch or two, spread the cheesy mixture out evenly over the pastry. Dry the tops of your courgette slices well with kitchen towel and then start laying them, overlapping slightly, around the edge still leaving the border clear.  When you have finished the outside circle start another circle going in the opposite direction just inside the first. Then overlap a few slices in the middle. See pictures above for these stages.

Drizzle and/or brush the rest of the garlicky herb oil all over the courgettes and then start to fold up the edges by turning the paper and folding and pleating as you go. Brush the pleated border with a little olive oil and bake in the preheated oven for 30-35 minutes until bubbling and golden. Leave to sit for 5 minutes then scatter over a few fresh basil leaves and serve.

Serve with a simple lemon & olive oil dressed green salad or this delicious White Bean Mash. This is a very versatile recipe, you could easily switch up the herbs and cheese to use whatever you have in the fridge.

I know I said I bought a kilo of courgettes and I only used two of them in this dish and I also know that a lot of you are overrun with courgettes at certain times of the year so maybe, like me,  you could have a go at making this deliciously light Zucchini Green Chilli Cornbread or these very moreish Baked Zucchini Fries as well.

Have a Great Weekend!!

 

Fig, Goat’s Cheese and Caramelised Red Onion Quiche with Easy Olive Oil Pastry

2 Jul

I was clambering up slopes trying to get some good pictures of the early season figs, brevas, yesterday morning while walking the dog. On the way back we went to the Sunday morning organic market and found a box of gorgeous looking specimens that I couldn’t resist. Brevas are larger and darker than the small green figs that ripen later in the year and have a very short season. If you see any you have to buy them, well I do anyway.

I love the combination of figs and goat’s cheese, it works so well. The contrast of the sweetness of the figs with the sharp salty goat’s cheese is heaven. You can just chop them up and put them both in a salad with an olive oil and sherry vinegar syrup dressing if you like but it’s been a while since I posted a quiche recipe and this one is special.

I’ve found a foolproof (yes even for you dad) olive oil pastry recipe. It’s quick and easy. You make it, roll it out straight away (no hour-long resting) put it in your tart/quiche tin and leave it in the fridge for half an hour while you prep the filling. Love it.

I blind baked it for about 10 minutes before putting the filling in because I was worried about getting a soggy bottom. Nothing worse than a soggy bottom. With a drier filling I wouldn’t bother. This amount of pastry made enough for my 9 inch/23 cm quiche dish with some left over for a little individual 4 or 5 inch/12 cm tart tin. It is the right amount for a large 11-12 inch/28-30cm tart tin.

Fig, Goat’s Cheese & Red Onion Quiche with Olive Oil Pastry Recipe

Makes a 28-30 cm quiche. Vegetarian. Pastry recipe from Chocolate & Zucchini

Prep time 35 mins  Cooking Time: 35 mins

  • 250 g spelt or wholemeal flour
  • 1 tsp salt
  • 1 tsp dried herbs (I used 1/2 thyme 1/2 oregano)
  • 60 ml (1/4 cup) olive oil
  • 120 ml (1/2 cup) cold water

Lightly oil & flour your tart tin. In a large bowl, mix together the flour, salt and herbs, drizzle in the olive oil mixing/mashing it in with a fork until well combined (a bit like crumble mix). Measure out the water then add an ice-cube to it. Slowly pour the cold water (not the ice-cube) into the flour and mix it in with the fork until just absorbed then bring it together with one hand kneading a little just until it forms a cohesive ball. Do not over work or it will be tough.

Roll it out on a lightly floured surface, turning it quarter turns as you go to stop it sticking, to the correct size about 2-3 mm thick. Flour your rolling-pin and roll the pastry onto it lifting it gently over to the tart tin and unroll the pastry onto the tin. Push the pastry into the tin (do not stretch it) and trim off the excess. Keep it to make a little one if you have enough. Put it in the fridge for 30 minutes while you make the filling.

  • 1 or 2 tbsp olive oil
  • 2 medium red onions, finely sliced
  • salt
  • 1 tsp finely chopped fresh rosemary & oregano mixed
  • 2 cloves garlic, finely chopped
  • 2 or 3 fresh figs, sliced or chunked
  • 100-150 gr goat’s cheese
  • 3 eggs
  • 1 pot (125 gr) goat’s yoghurt (or greek yoghurt)
  • milk (goat’s milk preferably, I used oat milk)
  • salt & black pepper

Heat the oil in a frying pan over a medium high heat and cook the onions and herbs with a pinch of salt for about 5 minutes until starting to brown. Add the garlic and cook for another 2 minutes. Set aside to cool.

Meanwhile heat the oven to 200 C. Prick the base of the tart all over with a fork. Blind bake the tart case (with baking paper & beans) for about 8 minutes for the large quiche (5 minutes for individual). Remove the paper & beans and put back in the oven for 3 minutes (2 minutes for small) to set the pastry.

Spread the red onions evenly over the base, crumble/break the goat’s cheese and scatter all over then fill in the gaps with the chopped/sliced figs.

In a measuring jug, beat together the eggs then beat in the yoghurt until combined. Add enough milk to take it up to about 450 ml beating again and season well with salt & black pepper.

Open the oven, put the tart on the middle oven shelf, pull it out and then pour the egg mixture into the tart, gently push the shelf in and close the door. This stops the mixture slopping everywhere hopefully.

Bake until the quiche is just set and slightly browned about 20-30 minutes, less for a small one. Leave to cool slightly and serve warm (not hot) or at room temperature.

This is perfect picnic food, best served at room temperature it really is delicious. Goat’s cheese, figs and caramelised red onions how could that be anything other than lovely. Just serve it with a peppery, crunchy green salad. and a glass of chilled rose maybe. Summer is here. Well it is here anyway!

I am really pleased with this pastry recipe, definitely going to try a sweet version next. I’m thinking a rustic fruit galette, can’t wait. This time of year it all about fruit and there is a lot of it. Plums, peaches, nectarines, figs the list goes on. Dessert for breakfast, lunch and dinner, sound good to me!

Buen Provecho!

Mushroom Goats Cheese Ravioli, Butternut Sauce, Confit Tomatoes, Pine Nuts, Basil

9 Apr

This recipe is inspired by a couple of dishes we tried at Reuben’s restaurants in Franschhoek and Robertson. For those of you that don’t know, Reuben Riffel is the Chef Patron of the, now very successful chain of Reuben’s restaurants in South Africa. The first restaurant opened in Franschhoek seven or eight years ago and put the town well and truly on the map as a culinary destination. Reuben’s food is all about flavour and freshness of ingredients and has a definite world influence. His consistency has kept this popular award-winning restaurant at the top of the ever-increasing number of fine-dining establishments in the town. Which is why, I presume they decided to open another one.

Reuben’s at The Robertson Small Hotel is an oasis of calm, serenity and cool styling. I had to physically restrain myself from diving (dream on) into the pool that lies adjacent to the suites as we arrived at the restaurant. Our table overlooked the pool area but luckily the menu was enough to take my mind off of that view.

The menu is typically Reuben. For starters we chose the water, summer & sweet melon salad with poppy-seed dressing, light & refreshing. The marinated mixed tomato, artichoke salad, olive caramel, deep-fried boconccini, pesto, tomato chutney. The deep-fried boconccini mozzarella balls were beautiful (must try at home soon) and came with the best tomatoes I’ve had for a long time. The Washer Up had the double baked gruyere souffle, waldorf salad, raisin puree, vanilla citrus vinaigrette. The souffle was light and flavourful, excellent with the sweet raisin puree which I recreated to go with this tart.

The main courses that lead me to this recipe came from both restaurants. Goat’s cheese ravioli, yellow pepper essence, pine nuts, confit tomato, spinach and olives from The Robertson and Butternut Ravioli, melting goat’s cheese mousse, pine nuts, tomato, yellow pepper essence from Reuben’s in Franschhoek. Mine is a mash-up of both.

Oh, and the desserts are to die for. Bon Courage white muskadel creme brulee, poached plum, plum ice cream.  Heaven.

Vanilla Panna Cotta, lemon thyme poached peaches, apricot sorbet, enough said.

Affogato: vanilla ice cream, Klipdrift gold brandy, hazelnuts, hot espresso shot. I’m going to try this at home but with frangelico (hazelnut liqueur) next time

The thing about Reuben’s food is the flavour. Every dish has a small amount of chilli in it. You don’t really notice the heat it just enhances all the other flavours. I love it. Oh, I forgot about the side dishes they do a Parmesan Truffle Oil Mash which is the most comfortingly addictive thing I have ever tasted. I didn’t get a picture because we ate it too fast.

This is my version of a Reuben dish. I made a wholemeal pasta dough with spelt flour rather than 00 flour. It actually worked really well. I’ve had disasters with wholemeal pasta before but the spelt flour seemed to be better. I did leave the dough in the fridge to rest overnight as well though. This may have helped it firm up more.

I contacted Reuben’s for the recipes and they, very kindly, sent me  a few different ones. The mushroom filling is from one dish (I added the goat’s cheese) and the Cape Malay butternut sauce is from a completely different dish. It may sound odd but it all balances out well and tastes great. The only thing I may do differently next time is trim some of the “skirt” of the raviolis (above) so that there isn’t so much double layer dough, or even use more filling to reach nearer the edges.

The confit tomatoes are intense little balls of flavour that burst in your mouth. I will definitely make these again, for pasta or salads or anything really. You may think life is too short to peel cherry tomatoes and I do kind of agree with you but, it means they soak up all of the garlicky herb oil they are soaked in. You could just saute them in a pan to save time.

Mushroom Goat Cheese Ravioli

Serves 2, vegetarian. Adapted from the Reuben’s recipe

  • 200 gr ’00’ flour (I used spelt flour)
  • 2 large eggs

Mix together in a processor until it forms a dough. Bring together, knead for a minute, wrap in cling film and rest in the fridge for at least 2 hours. I left mine overnight.

  • 12 chestnut (or mixed) mushrooms, finely chopped
  • 1 small sprig rosemary, finely chopped
  • 2 tsp soy sauce + 1 tsp sugar (or 2 tsp kecap manis)
  • 2 tsp Worcester sauce
  • about 30 gr goat cheese, cubed
  • 1 egg, beaten for sealing raviolis

Heat 1 tbsp olive oil in  a pan over a medium high heat and cook the mushrooms and rosemary for a minute. Add the soy, sugar and Worcester sauce and saute until the mushrooms are dark, soft and the liquid has all been absorbed. Leave to cool completely before filling the raviolis.

Roll out the pasta dough, on a well floured surface with a rolling-pin or pasta machine until 1mm thin. Cut out circles about 7cm in diameter. Take a tablespoon of the (cooled) mushroom filling and place on one side of the circle. Top with a piece of goat cheese. Brush the edges with the beaten egg and fold it over to cover the filling. Press down around the filling to get rid of any air bubbles and make sure the edges are sealed and there are no holes in the dough. You can cut off some of the excess skirt of the ravioli if you think there is too much. Place on a tray on a piece of baking paper until ready to cook. Store in the fridge if necessary.

To cook: carefully lower them into a large pan of salted, boiling water and cook for about 3 minutes. They should float and look softer. Drain and serve immediately with your choice of sauce.

Garlic & Herb Confit Tomatoes

Serves 2, vegan, gluten-free

  • about 175 gr cherry tomatoes
  • 25 ml white balsamic vinegar (or apple cider vinegar)
  • 100 ml olive oil
  • 1 clove garlic, sliced finely
  • 1 shallot, sliced finely
  • 1 tbsp finely chopped parsley
  • 1 small sprig fresh rosemary leaves, finely chopped
  • a few sprigs of fresh thyme leaves, finely chopped
  • sea salt & black pepper

Put a cross in the bottom of each tomato, put in a bowl and pour over boiling water till covered. Leave for 20-30 seconds, drain and then shock in iced water for 30 seconds. Peel immediately.

Warm the oil, vinegar, herbs, garlic and shallot over a medium heat for 3 minutes. Pour this over the peeled tomatoes and leave for at least two hours at room temperature before serving. Reheat in a pan with some of the oil. Season with sea salt & black pepper just before serving.

Cape Malay Butternut Squash Sauce/Soup

This makes a lot of sauce so I used it as a soup for lunch the next day as well.

  • 600 ml veg stock
  • 1 tbsp Cape Malay spice mix (see my recipe here)
  • 1/2 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 4 celery leaves & tops, chopped
  • 750 ml grated butternut squash
  • 400 ml milk/cream (I used oat milk)
  • 1 tsp palm sugar/brown sugar
  •  a squeeze of fresh lemon
  • 1 tin (400 ml) coconut milk (optional)
  • salt to taste

Put the stock, squash, Malay spices, onion, garlic and celery leaves in a large pan and bring to the boil. Lower the heat slightly and cook for about 10 minutes until the squash is soft. Add the milk, season with the salt, sugar and bring to the boil again. Cook for a few minutes to reduce slightly.

Remove from the heat and carefully blend with a stick blender until smooth. You can serve as it is or add a tin of coconut milk to make it more soupy. Finish with a squeeze of lemon and taste for seasoning.

I used a potato peeler to make some courgette ribbons which I heated through with the tomatoes and toasted off some pine nuts. Some baby basil leaves and fresh rocket look pretty for a garnish too.

For more information about Reuben’s restaurants and The Small Hotel visit their website here

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