This beet goat cheese salad is a crowd-pleaser! Featuring roasted beets, walnuts, and a red vinaigrette dressing, it's ...

Preheat the oven to 425°. Slice off the top 1/2 inch ... In a bowl, combine the goat cheese with the egg, garlic, basil, salt, pepper and 2 tablespoons of the olive oil. Spoon the goat cheese ...

that had been smeared with some goat cheese, with a light drizzle of honey. And, there are even times I have had a bowl of ...

Preheat the oven to 400°F ... to make a delicious roasted garlic stock for soup. Line a 1 quart bowl with cheesecloth/muslin with plenty of overhang. Bring the goat cheese to room temperature.

Add the goat meat to the skillet and sear it on all sides until browned. Transfer the skillet to the preheated oven and roast the goat meat for about 1 hour, or until the internal temperature ...

Prick the goat meat all over with a knife ... multiple layers of foil to ensure no air goes through the foil) Roast in an oven at 180C for three hours. Remove from the oven and let it rest ...

Put a dessert spoonful of goat cheese beside the beetroot ... Wrap the beetroot in aluminium foil and roast in the oven until soft and cooked through for 30 mins to an hour depending on size.

Bake until the tomatoes are soft and the goat cheese bubbles and browns in spots, about 20 minutes. Remove the gratin from oven, let rest at least 5 minutes, then top with remaining basil leaves ...

goat's cheese and a squeeze of lemon juice. In this recipe, incidentally, the tomatoes are peeled: their skin would spoil the textures of the dish. Pre-heat the oven to 350F/180C/gas mark 4.

Instead of lamb this recipe uses goat meat for a leaner version of a traditional shepherd’s pie that’s very tasty indeed. You can, of course, still use lamb if you prefer. Preheat the oven to ...