#goat cheese dishes

[tastycue]

The Ultimate Goat Cheese Omelette: A Foolproof Recipe for a Light and Fluffy Breakfast

Pin me! There’s something incredibly satisfying about a beautifully cooked omelette. It’s simple, elegant, and endlessly versatile, but when you add creamy, tangy goat cheese and fresh green onions into the mix—well, you’re in for a real treat. This goat cheese omelette is not just a dish; it’s an experience. Imagine biting into perfectly soft, custardy eggs that melt in your mouth, punctuated…

[daily-deliciousness]

Puff pastry vegetable tarts

[vmantras]

Honey-Roasted Pear Tart: A Quick Delight

Preparation Time: 20 minutesCooking Time: 25 minutesServings: 6Skill Level: Intermediate Introduction This Honey-Roasted Pear and Goat Cheese Tart is a perfect blend of sweet and savory flavors, encased in a buttery, flaky pastry. Ideal for brunch, appetizers, or a sophisticated dessert, it’s a show-stopping dish that’s simple to prepare yet elegant enough to impress. Ingredients For the…

[magazynkulinarny]

Pieczone ziemniaki z dipem z jogurtu, koziego twarożku i pieczonego czosnku

Ziemniaki. Koledzy na dobre i na złe. Rzadko kiedy zawodzą, rzadko kiedy się nie udają. Prostolinijni i szczerzy. Do tańca i do różańca. Nie mam ich w życiu, ale mam na talerzu.

Gdybym się uparła, mogłabym napisać o nich kilka poetyckich strof. W sumie dlaczego by nie (zasłużyły na to!)? Od wieków powstawały przecież utwory o jedzeniu, piciu i produktach żywnościowych. Niezapomniane są wiersze Juliana Tuwima, Jana Brzechwy, czy Wandy Chotomskiej… Gdy się ma pięć dziesiątek na karku przestają jawić się jako obciach dla dzieci, a nabierają uroku.

Przypominają się też fraszki Wacława Potockiego z XVII wieku, czy Jana Kochanowskiego z XVI stulecia, z których „Na Konrata” cytowałam mojemu świętej pamięci Tacie, gdy upominał mnie w liceum, bym nie gadała przy jedzeniu.

Milczycie w obiad, mój panie Konracie: Czy tylko na chleb gębę swą chowacie?

A „Cebula” Wisławy Szymborskiej? Nie znacie? To czas nadrobić! Wcale się nie dziwię, że noblistka na bohaterkę wybrała właśnie ją: cudownie skromną, niekoronowaną królową kuchni, gdy trzeba ostrą, aż łzy ciekną po policzkach, innym razem słodką i rozkoszną (nawet przybierającą postać dżemów). Zachwyciła się nią nie tylko Szymborska, ale i William Matthews w wierszu „Onions”.

A „Blackberrying” Sylvii Plath? Piękny i cierpki, jak sam owoc, aczkolwiek jest niczym w porównaniu do „W malinowym chruśniaku” Bolesława Leśmiana. Ale ten wiersz to już literatura miłosna, choć malin w nim nie brakuje. Podobnie jest w ujmującym „Oranges” Roisin Kelly…

I tak ciągnęłabym dłużej, bo o jedzeniu można poezją i prozą, językiem literackim i potocznym, ale wracając do ziemniaków…

Znam je od dziecka starzy, dobrzy kumple z którymi zjadłam beczkę soli wypiłam litry maślanki i kefiru trochę piwa i wina Żółte, kremowe, blade, szare sypkie, zwarte, szkliste, kleiste słodkie i szczere bezpieczne. Nawet gdy rozczarowują czarnymi oczkami, bruzdami, zgniłą częścią, wiosennymi wąsami czy niedogotowaniem wybaczam im. Nie udają kawioru czy trufli nie są gwiazdami Michelina nie stoi się po nie długiej w kolejce Zazwyczaj w drugim planie dania w dodatkach na końcu menu w lichej roli w obsadzie nawet w fast foodach po kurczaku i rybie. Nie obrażają się za to zadowolone ze swego położenia pogodzone z losem. Zaprzyjaźnione z biedotą i bogaczami nawet stadami świń (te je uwielbiają!) Kwitną na biało, różowo lub błękitno, ale kogo to obchodzi? Tanie i łatwe w obróbce, nakarmią masy to się liczy.

Składniki:

1 1/2 kg ziemniaków (typ C) 2-3 gałązki rozmarynu przyprawy: po łyżeczce słodkiej papryki i mielonej kozieradki oraz po pół łyżeczki cebuli i czosnku w proszku sól i czarny pieprz do smaku olej rzepakowy do skropienia garść tartego parmezanu

Dip główka czosnku 2/3 szklanki gęstego jogurtu duża łyżka koziego serka sól i pieprz do smaku

Wykonanie:

Ziemniaki obrać i włożyć do garnka z zimną wodą. Włączyć gaz, a gdy woda zawrze osolić i gotować ok. 10 minut.

Po tym czasie ziemniaki odcedzić, a gdy wystygną pokroić w wygodne do jedzenia łódeczki.

Naczynie do zapiekania wysmarować olejem i układać w nim ziemniaki. Obsypać przyprawami i delikatnie wymieszać. Między ziemniaki włożyć gałązki rozmarynu oraz główkę czosnku, skropić niewielką ilością oleju i wstawić do piekarnika nagrzanego na 180°C na 40 minut.

W trakcie pieczenia dwukrotnie potrząsnąć naczyniem (koniecznie ochronić ręce rękawicami kuchennymi), aby warzywa nie przywarły do dna i przypiekły się ze wszystkich stron. Kontrolować czas, bo może się okazać, że Wasz piekarnik grzeje z inną mocą i ziemniaki szybciej/ wolniej się zarumienią.

Po wyjęciu z piekarnika naczynie odstawić, wyjąć czosnek, wycisnąć z łupin miąższ i rozgnieść z jogurtem i serkiem, dosmakowując solą i pieprzem.

Łódeczki zwodować na taflę talerzy i jeść z dipem.

[davidwhornii-blog]

Glazed Carrots with Goat Cheese and Honey ~ It's Thanksgiving Time!

In this recipe, Carrots are transformed into an impressive side dish or starter when sautéed with fresh herbs and spices, then glazed with apple cider vinegar and honey. Another traditional Thanksgiving dish that has been elevated to new taste levels that your family and friends will love!

For this recipe, please go to:

For hundreds more delicious recipes and mouthwatering food images, please go to:

[video-recipes]

Whipped Goat Cheese with Candied Bacon & Dates — cooklikeamother

[catnatch]

tagged by @aibyoutachi to answer these hard hitting questions.....

1. If you could ratatouille (control the movements of by sitting on top of, transformed to a size where the mass ratio between you and the animal is approximately that of a rat to a human) any animal, which would you pick and what would you do? 2. How long would it take you to eat your weight in zucchini, assuming each zucchini weighs approximately a pound? 3. Top five favorite lizards 4. What specific dishes do you care about enough to grow everything require for in the event of supply line collapse? How feasible is this for your location or expected location, or are u gonna move to make it happen?

easy, octopus (not just cos splatoon lmaoo). they have amazing dexterity and intelligence, i think i could jumpstart earth's Age of the Cephalopod if i could ratouille an octopus 🤔

i'm particular about zucchini- i like it cut super thin so it basically just melts- so YEARS

top one lizard: the lizard that lives on my garbage bin

hmmmm i think i could do fried eggs. i'd be happy to eat that every day and all i would need is some chickens, which i could have where i live actually. tho i would also like butter to fry it- maybe a goat? idk enough about butter making (but also goat cheese >>>> )

i'll taaaaag @lotharino and @ttecchou 😘

[shimmywhenyoucantbounce]

Favorite pasta: lemon pepper garlic pasta with tuna. Boil pasta; pappardelle is best but penne and linguine are my next choices. Drain and oil with olive oil. Mix in lemon juice, garlic, black pepper, canned tuna, and Parmesan until you like the ratios. (I’m sorry I can’t be more specific about my seasoning ratios). Extra points for fresh parsley or green onion garnish.

Daddy’s Pasta Dish: boil pasta. For this one rotini is my favorite but anything short and curly does nicely. Drain, oil if you want to, then put in a huge bowl and mix in: enough tomato sauce that all the pasta should be red, diced Italian sausage (ours was usually chicken), oregano, basil, and Parmesan. Red pepper flakes are good in this if you like them. Everything should be well mixed such that you can take a ladleful and get all the ingredients in it. Serve from huge bowl. :)

Garlic noodles: boil long noodles; preferably angel hair but this’ll probably be good with rice noodles too. You could also use short noodles I just like it this way. Drain; oil with sesame oil. Mix in lots of garlic and rice vinegar (probably roughly equal amounts but I usually use garlic powder. I want the vinegar a little stronger than the garlic) and a little soy sauce. Garnish with/mix in diced green onions. My family liked this with teriyaki beef, but I think teriyaki anything would be a good addition.

Thai basil tofu: sauté purple onions in a pan until they are fairly translucent. Add a sauce made from roughly equal parts soy sauce and white vinegar, a little sweetener (I use a drizzle of honey), and maybe a teaspoon of mint for every cup of sauce. If you like spice add the spicy here. Add tofu cut into however you want to eat it. Then, add a whole bunch of Thai basil leaves. You should probably mince them but you don’t have to. Sauté until tofu is a desirable texture. If you don’t have Thai basil, you can make a makeshift version with fennel instead or add more sweetening to the sauce to cover for it a bit. Also good with green bell peppers in it. And you can make it with chicken thighs but I like tofu better. Also good with Thai eggplants!! I love their texture

Daddy’s Taco/Chili Seasoning Mix: cumin base with a pinch of salt and maybe two punches of pepper. Enough paprika to be slightly noticeable if it’s smoked—I don’t like smoked so I use sweet instead. Garlic, enough coriander and oregano to come up near the cumin but not to its level. For taco meat: sauté with yellow or purple onions, bell peppers, other any other veggies you desire, and ground turkey. (I’ve tried making it with tofu but the flavor didn’t sink in well—I may just need to make it again). For chili: slow cook with ground turkey, tomatoes, black beans, and whatever other veggies you want.

Goat cheese pizza: once you have pizza dough (we use store-bought or the recipe on the 00 flour bag), cover it with either tomato sauce OR sliced tomatoes drizzled with olive oil. Add layer of goat cheese. Round log slices will crack nicely; crumbles may crisp a little. Add oregano and basil if desired and cook (about As High As The Oven Can Go for 8 minutes, but depends on pizza size). I also like tomatoes, mushrooms, and spinach on pizza, but I feel that most people don’t know how good goat cheese pizza can be and should know about it. If you like caramelized onions, you should put them on with the goat cheese. I don’t like them but I can still acknowledge they pair really well.

Mashed potatoes—good as a depression meal if you just need to ensure you have enough calories to function. Takes a while but you can drag your feet and lie on the couch while it cooks. Wash and cut a bunch of potatoes into pieces. The more pieces you have the less water you need to use, which is nice because I want the water but don’t want it too soupy, but it’s not that important. You can also peel them; I just don’t because I like the skins. Put them in a pot and pour in enough water to cover them, add pinch of salt if desired. Boil until you can stick a fork in with minimal effort. Drain off water until you have less. I’m sorry, I haven’t figured out the best amount yet. Mash potatoes with a fork or potato masher. Season with salt, pepper, and sour cream until it tastes good to you. You need to be boiling it during this so the excess water will evaporate (but leave you the dissolved potato nutrients). Bonus points for garlic and for parsley garnish! I saw the water-saving method here on tumblr before I had an account; if you know who might have recommended that, please let me know.

hallo. in the spirit of my sandwich post of yore i am asking you: what is your favorite and-or most reliable dinner to make and eat? this month i would like to learn at least one new recipe

bonus points awarded for good leftovers

if it's a depression meal that's understandable but not very helpful for my selfish dream of not eating depression meals

bonus points also awarded for a vegetable such as the noble brogoly 🥦

[taylorronald]

Spaghetti - Pasta with Asparagus, Goat Cheese, and Lemon This quick and easy pasta dish with asparagus, goat cheese, and lemon takes only about 15 minutes to make and is a perfect dinner option after a long day at work.

[daily-deliciousness]

Roasted tomato goat cheese pasta

[autumngracy]

[henrydemarcus]

Chicken - Mediterranean Baked Chicken with Pasta This pasta dish will dazzle your family because it includes baked chicken thighs, tender eggplant, zucchini, and a basil sauce from the Mediterranean.

[anniefischer]

Goat Cheese Stuffed Tomatoes A quick yet very fresh stuffed tomato bursting with summer flavors.

[ericathas]

Roasted Asparagus with Herb Goat Cheese

Roasted asparagus with herbed goat cheese is quick and easy to prepare and a great side dish in the spring. salt and ground black pepper to taste, 1 bunch fresh asparagus trimmed, 1 tablespoon olive oil, 1/4 cup herbed goat cheese crumbled

[davidwhornii-blog]

Garden Vegetable Terrine ~ It's Thanksgiving Time!

If you want to lighten up your Thanksgiving fare, try this light and tasty terrine packed with delicious vegetables and herbs, from tomatoes and squash to eggplant and basil. Consider serving this elegant terrine on grilled garlic toast, topped with crumbled goat cheese or sliced alongside a fresh tomato sauce.

For this recipe, please go to:

For hundreds more delicious recipes and mouthwatering food images, please go to:

[leanwithlinder]

European - Fig and Goat Cheese Pizza This can be served as a starter or a main course. On a homemade crust, it has tangy goat cheese, caramelized onions, and dried figs.