Woodside Goat Curd Cheesecake
You will need:
- 500g Woodside Goat Curd
- 500g Woodside Chevre
- 300ml lite sour cream
- 1 cup caster sugar
- 1/3 cup cornflour
- 4 x eggs
- 1 tspn vanilla or 1 tblspn rosewater or 2 tblspns lemon juice + a bit of peely stuff - your choice
- You can also add summer berries (mulberries, raspberries etc)
How to create:
Oven about 160 c
22cm spring tin lined with baking paper
Place all ingredients into food processor whizz for a bit no lumps is best.
You can pour this into the cake tin and make without a crust is nice especially served with fresh fruit - or crunch up some ginger nut bikkies and spread them over the base of your tin then drizzle with a little melted butter then pour mixture over top some of the bikkie stuff comes up, that's fine.
Cook for about an hourish should be a little golden and not completely set in the centre best covered in fridge hours B4 serving YUM Paul says a least one a week is best!!!
Serve with good coffee.
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Goat Curd & Honeyed Quince Tart
You will need:
- 1 quantity of shortcrust pastry
- 3 medium quince (peeled cored and sliced, then placed in bath of lemon juice and water)
- 1 cup honey
- 1/2 cup sugar
- 1 cup white wine
- 500g Woodside Goat Curd
- 4 eggs
- 1/2 cup sugar
How to create:
Combine white wine, sugar, and honey in deep frying pan and bring to boil.
When sugar is dissolved add quince and simmer until quince is soft ( but still holds shape)
Whisk eggs and sugar until well combined, add curd and mix well.
Line greased flan tin with pastry, place quince concentrically on base of flan tin and top with curd mixture.
Short crust Pastry
2 cups plain flour
250g unsalted butter
pinch salt
1/3 cup iced water
Rub butter into flour with salt ( I do mine in the food processor)
Gradually add water until dough holds together when pinched
Tip out of food processor and gently pulls together to form a ball.
Wrap in cling warp and rest in fridge for 30 minutes
Roll out and line pastry flan tin 20cm or 6 individual flan tins
...any seasonal fruit can be used, try cherries, peaches, pears , apricots...
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Witloff and Woodside Edith Salad with Red Onion Pear and Rocket
You will need:
- Ingredients for 4
- 4 witloof
- 1 beurre bosch pear
- 2 Woodside Edith
- 1 red medium onion finely sliced
- Handful of rocket
- Coriole extra virgin olive oil
- Maldon Sea salt
How to create:
Cut base of witloff off and separate
Cut Woodside Edith horizontally into half and then each half into quarters.
Quarter , core and slice unpeeled pear
Place all ingredients into a bowl with red onion and toss with oilve oil and Maldon Sea Salt.
Add rocket and lightly toss again just before serving.
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Mushroom and Spinach Rag Pasta with Woodside Chevre
You will need:
- 250g fresh lasagne sheets ( so long as they are fresh - your choice make your own or buy prepared sheets)(dried pasta is not suitable )
- 500g field or flat Swiss brown mushrooms
- 4 large cloves of garlic chopped
- 1/2 cup white wine
- 4 tablespoons Coriole extra virgin olive oil
- 100g chevre
- Small bunch English spinach approx 200g
- Season with salt and pepper to taste
How to create:
Slice mushrooms and fry with chopped garlic in olive oil. Add whit wine and simmer until mushrooms are soft season with salt and pepper. Add Fresh lasagne sheets to boiling water and cook to instructions. Once cooked rinse under cold water and then tear into rags.
Add pasta to mushrooms and heat through then wilt the spinach into the sauce and finish by crumbling Woodside Chevre through the sauce and allowing the chevre to melt. Serve at once.
The chevre gives this simple pasta dish a smooth glossy finish and coats the mushroom sauce to the pasta
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Goat feta and chilli pate
You will need:
- 500g goat feta
- 100g Coriole Kalamata olives
- 30 large basil leaves
- 2 birds eye red chillies (to taste)
- 1/4 cup olive oil
How to create:
Pit olives
Chop chilli
Place in food processor with basil leaves, pulse together drizzling olive oil. Pulse through feta to create a course paste.
Serve with warmed Turkish Pide Bread
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Goat Curd