Roasted Vegetable Couscous Salad with Harissa style dressing
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From www.deliaonline.com by Delia Smith Serves 4 as Main course, 8 as Starter Ingredients: For the roasted vegetables: 1 small aubergine 2 medium courgettes 450 gms cherry tomatoes, skinned 1 small red pepper, de-seeded and cut into 2.5 cm squares … Read More

Savoury Goat’s Cheese Cheesecake
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From 100 Perfect Pairings by Jill Silverman Hough Serves 8-10 Ingredients: FOR THE CRUST 1 cup plain bread crumbs 6 tbsp unsalted butter, melted ¼ cup grated Parmesan cheese FOR THE FILLING 1½ cups chèvre (spreadable goat cheese) (about 340 … Read More

Field Salad with Snow Peas, Grapes & Goat’s Cheese
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Adapted from a recipe in “From Wine, Food & Friends” by Karen MacNeil Serves 6 Ingredients: 5 tbsp balsamic vinegar 5 tbsp fresh orange juice 2 tbsp extra virgin olive oil 2 ½ tsp sugar ½ tsp salt ¼ tsp … Read More

Moonblush Tomatoes
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From Nigella Express by Nigella Lawson Serves 8 Ingredients: 500 grams cherry tomatoes (on the vine or other baby tomatoes) 2 teaspoons maldon salt (or 1 teaspoon table salt) ¼ teaspoon white sugar 1 teaspoon dried thyme 2 tablespoons olive … Read More

Goat’s Cheese, Pecan & Bacon Salad
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From BBC Good Food (www.bbcgoodfood.com)  Serves 2 Ingredients: ½ frisée lettuce, washed and root trimmed off 1 head chicory, split into leaves 1 handful pecans, toasted 100gm log goat’s cheese, cut into 4 slices 2 slices sourdough bread, toasted and … Read More