smoked Cheddar, Red Leicester & Wensleydale, grated. I've said it many times before that restrictions in ingredients can force creativity in recipe development and so into the mixture went mustard powder, nutmeg, chives, caramelised onion, a mixture of cheeses and grated potato
So for Day Three of my week of showcasing recipes that use more of the white stuff, I offer up this quick and easy quiche recipe - perfect for hump day (and suitable for vegetarians too)
Remove the top of the courgettes and slice the baby courgettes in two lengthways (if using larger courgettes slice lengthways then cut down each of these slices lengthways and then cut all in half – so you have eight batons)
I love goat cheese and I think with the asparagus is a perfect match. Chop the rest of the asparagus. In a bowl beat the egg with the double cream, grated cheese, goat cheese and a pinch of salt
the idea is that the tart-sweetness of the apple is complimented so beautifully by the strength of the cheese and as the apple caramelises slightly in the cooking process it becomes like the sweet pickle that one may associate more with cheese than these lovely little tartlets
Beat the eggs, add in the milk and three quarters of the cheese. For example, my previous quiche recipe involved beetroot and feta, but I mixed things up a bit here by using courgettes, goats cheese, and rosemary
Moving on to today's recipe, goats cheese is not something I've always loved. Instead of making tartlets, you can of course use the entire puff pastry as it is and once done slice into squares and serve
Asparagus wrapped in filo on goats cheese. There seemed to be only two types of asparagus when I was growing up, both of which required an etiquette of eating that almost defied me
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