This goat’s cheese, pea and mint quiche is fresh, tastes amazing and looks beautiful. The perfect summer #MeatFreeMonday dish.

SERVES 4 / HANDS-ON 15 min / HANDS-OFF 50 min

INGREDIENTS
400 g roll puff pastry
5 eggs (3 whole, 2 yolks)
250 ml cream
1 clove garlic, peeled and crushed
Salt and pepper
250 ml frozen peas, defrosted
2 tbsp chopped mint
100 g goat’s cheese, crumbled

METHOD
1. Roll out the puff pastry on a lightly floured surface to about 5 mm thick.
2. Line a lightly greased tart tin with the pastry and place in the fridge to chill for 30 minutes.
3. Preheat oven to 180°C.
4. Blind-bake the pastry for 15 minutes, until just cooked and lightly golden.
5. Whisk the whole eggs, egg yolks, cream and garlic, and season with salt and pepper.
6. Pour the peas into the pastry shell and scatter the mint on top. Pour the egg mixture over and dot with the cheese.
7. Bake for 20–25 minutes, until just set.
8. Allow to cool slightly, then serve with a salad.

Fresh greens will always be a hit, and they’re even better when they’re the star of the show. This baby marrow and spinach lasagne is filled with flavour and green veg favourites.

The post Goat’s cheese, pea and mint quiche appeared first on MyKitchen.

This strawberry salad with goat’s cheese croutons is the perfect summer side to share at your lunch party this weekend!

SERVES 4 // COOK TIME  40 mins

INGREDIENTS
For the salad
100g goat’s cheese, cut into 5 mm rounds
60 ml flour
1 egg, beaten
125 ml panko breadcrumbs
1 tsp salt
Vegetable oil, to deep-fry
400g baby salad leaves
400g strawberries, halved
½ cucumber, sliced
1 red onion, peeled and sliced
For the dressing
100g strawberries, sliced
80 ml olive oil
75 ml white wine vinegar
2 tbsp caster sugar
1 tsp salt
½ tsp black pepper

METHOD
1. Place the goat’s cheese rounds in the freezer for 15 minutes.
2. Place the flour, the egg, and the breadcrumbs and salt in 3 separate bowls.
3. Remove the cheese from the freezer and dip in the flour, then egg and then the breadcrumbs, completely covering in crumbs.
4. Heat the oil in a pot over medium heat.
5. Make the salad dressing by mixing all the ingredients with a hand blender.
6. Carefully place the cheese in the hot oil and fry until golden brown. Remove and drain on paper towel.
7. Arrange the salad leaves on a platter with the strawberries, cucumber, onion and deep-fried goat’s cheese croutons.
8. Drizzle with the dressing and serve.

For another salad option try our supergreeen salad with coconut bacon! It’s vegan too!

The post Strawberry salad with goat’s cheese croutons appeared first on MyKitchen.

There’s something about plums that just tastes like summer! Turn them into a quick meal, any time of day with this plum salad.

SERVES 2 // COOKING TIME 20 min

INGREDIENTS
1 cup bulgar wheat
Handful mint, roughly chopped
2 tbsp olive oil
2 tbsp red-wine vinegar
60 g goat’s cheese, crumbled
2 plums, sliced

METHOD
1. Pour 2 cups boiling water over the bulgar. Cover for 10 minutes to steam, then fluff with a fork.
2. Make a dressing by whisking together mint, oil and vinegar. Season with salt and pepper.
3. To serve, top bulgar with the cheese and plums. Drizzle over the dressing.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

Bulgar wheat is such a filling and nutritious ingredient, making it the perfect base for all your salads. Try this fresh option with goat’s cheese, avo and kiwi.

The post Summer plum salad with mint and bulgar wheat appeared first on MyKitchen.

Meat-free and filled with nutritious goodness, the next you need a snack go for mushrooms, rocket and goat’s cheese on sourdough.

SERVES 2 // COOKING TIME 20 min

INGREDIENTS
¼ cup olive oil
4 portobello mushrooms
50 g goat’s cheese
½ lemon, zested
4 slices sourdough, toasted
¼ cup basil pesto
50 g rocket
Salt and black pepper

METHOD
1. Brush the mushrooms with oil and grill on a griddle pan until softened (or place under the grill for 10 minutes).
2. Slice the cheese into 1 cm discs, sprinkle with zest and place inside the mushrooms. Season. Place them back on the griddle pan or under the grill until the cheese softens.
3. Serve each mushroom on a slice of toast with a drizzle of pesto and and a handful of rocket.

Recipe & styling: Chiara Turilli & Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

For a meat option, we recommend this roast chicken and pickled red onion on sourdough recipe.

The post Mushrooms, rocket and goat’s cheese on sourdough appeared first on MyKitchen.

Going gourmet? Prepare a dinner feast featuring these crispy carrots with home-made goat’s cheese to really impress your guests.

SERVES 4–6 // COOKING TIME 2 hours 30 min

INGREDIENTS
For the goat’s cheese
1 L goat’s milk
Juice of 2 lemons
2 tbsp vinegar
½ tsp salt
For the crispy carrots
500 g rainbow carrots, thinly sliced
⅓ cup olive oil
Salt and pepper
To serve
3 tbsp olive oil
3 tbsp red-wine vinegar
1 tsp dried origanum

METHOD
For the goat’s cheese
1. Line a colander with 2 or 3 layers of fine cheesecloth or a clean dish towel.
2. In a heavy-based pot, heat the milk until it reaches 82°C (it should be steaming, but not boiling). Stir frequently to ensure it heats evenly throughout.
3. Remove from the heat. Add lemon juice and vinegar. Set aside for 10 minutes.
4. Slowly pour into the cheesecloth. Add the salt and stir gently.
5. Gather the ends of the cheesecloth and tie them together with kitchen string. Allow the cloth to hang and drip for about 1 hour (hanging it over the sink works well).
6. Once all the excess moisture has dripped from the cheese, remove the cheesecloth and refrigerate it.
For the crispy carrots
1. Preheat oven to 180°C. Line a baking tray.
2. Toss the carrots with oil, salt and pepper.
3. Spread them out on the baking tray (ensure they are evenly spaced and lying flat, so that each strip becomes crispy). Bake for 30–35 minutes.
4. Serve the crispy carrots with the goat’s cheese. Drizzle with oil and vinegar, and sprinkle with origanum.

Recipe: Amerae Vercueil
Styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

Now that you know how to make your own goat’s cheese, use it to bake this sweet apple, honey and goat’s cheese tart!

The post Crispy carrots with home-made goat’s cheese appeared first on MyKitchen.

Celebrate seasonal produce by bringing the greenery out of your garden and on to your plate with this spinach gnocchi with goat’s cheese and chive pesto.

SERVES 4–6 // COOKING TIME 1 hour 20 min

INGREDIENTS
For the chive pesto
2 garlic cloves, fried
100 g almonds, plus extre to garnish
100 g goat’s cheese, plus extre to garnish
50 g chives, plus extre to garnish
±½ cup olive oil
For the spinach gnocchi
1 kg floury potatoes
300 g spinach, steamed
Handful chopped parsley
3 eggs, whisked
±300 g cake flour

METHOD
For the chive pesto
1. Place the fried garlic, almonds, cheese and chives in a food processor. Blitz until very finely chopped.
2. With the food processor running, trickle in the oil through the top. Add a little more if needed to create a smooth paste. Season.
For the spinach gnocchi
1. Place the potatoes in a large pot and bring to the boil. Decrease the heat and simmer for 20–30 minutes, until just soft (a knife should cut through easily when testing them).
2. Meanwhile, blitz the spinach in a food processor. Place in a tea towel and squeeze out any excess liquid.
3. Drain the potatoes, then peel them using a tea towel (to prevent your hands burning).
4. Pass the potatoes through a ricer, if you have one, or mash them until completely smooth and lump-free.
5. Make a well in the mound of potatoes. Add the spinach, parsley and eggs. Sprinkle with half the flour. Mix with your hands, without kneading the dough. Add a little more flour if needed, mixing until the dough no longer sticks to your hands.
6. Very gently roll the dough into logs. Cut them into 10 cm pieces.
7. Bring a pot of salted water to the boil and cook the gnocchi for 5–7 minutes, until they rise to the surface of the water.
8. Heat a little oil in a pan and fry gnocchi until golden brown. Serve with the pesto, toasted almonds, goat’s cheese and chives.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

For another veg option, try our carrot gnocchi with basil pesto!

The post Spinach gnocchi with goat’s cheese and chive pesto appeared first on MyKitchen.