Recipe Tag: goats cheese
Blintzes, thin Jewish pancakes, are traditionally served at Hanukkah filled with cheese or curd cheese. I have made mini blintzes to serve as an appetiser with Champagne.
Old-school British cookery with an unexpected blast of heat from fermented chilli paste made last year.
One for the vegetarians – although I notice that the meat eaters don’t hold back either. Most of this dish can be prepared ahead and reheated before adding in the cheese and walnuts.
This is a dish that nurtures the soul with its honest simplicity and flawless technique. A light combination of goat’s cheese and egg, the twice-baked soufflé rises out of a bubbling, golden, creamy cheese sauce. Inspired by Anne Willan, the American founder of La Varenne cooking school, it’s been on the menu since day one and ownerchef Carl Koppenhagen reckons he’s made more than 20,000 of these soufflés over the course of the past 15 years. It’s one of the best things you could ever hope to eat.
Smoked fruit should be delicate, so I smoke these nectarines for 10 minutes only and really try to manage the heat, which I find easier over my gas hob. But this means you need to close the foil tightly to avoid a smoke-smelly house. Activated charcoal is very on trend right now, having made its way into ice cream, lattes, cocktails and even burger buns.
It imparts a subtle smoky flavour and a striking black hue to food to which it’s added, and I love the way the black wafers contrast with the white mousse in this recipe. You can get activated charcoal from pharmacies and health or wholefood stores.