£4.38
Bettine Goat's Cheese slices deliver the natural flavour profile of goat's cheese, noted for being mild and pure. This fresh, creamy cheese is rich in beneficial proteins and vitamins. It melts beautifully, enhancing both simple snacks and complex recipes.
- Features a mild and pure natural flavour profile.
- Contains natural sources of proteins and essential vitamins.
- Creamy texture melts pleasingly when eaten.
- Ideal eaten pure or incorporated as a flavouring ingredient.
- Award-winning: Secured a silver award at Nantwich.
Discover the versatile use of these premium goat's cheese slices in your next meal.
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Description
xIn Bettine Goat's Cheese slices you taste the natural flavour of goat’s cheese. Mild and pure, full of proteins and vitamins. Let the fresh creamy cheese melt in your mouth and enjoy. Delicious to eat pure, or as a creamy flavouring in your favourite dishes. Bettine goat’s cheese slices won a silver award at the international cheese competition in Nantwich.
Recipe Inspiration:
Mushroom tarts with beetroot and grilled goat cheese
A festive starter or side dish. Surprising in taste because of the base of a delicious mushroom tapenade. Combined with the slices of beetroot, honey and grilled goat cheese - so delicious!
Ingredients (for 4 people):
4 slices of puff pastry
125 g mushrooms
1 small onion
2 cloves of garlic
1 large beetroot (cooked)
2 tbsp seeds (sunflower e/o pumpkin seeds)
10 g roasted (pecan) nuts
1 a handful of sage (keep a few leaves aside for frying)
4 slices of ripened or natural goat's cheese
2 tbsp honey
1 small free-range egg
olive oil (for frying)
freshly ground pepper
salt
Preparation:
1. Thaw the slices of puff pastry
2. Dice the onion and crush 2 cloves of garlic. Chop the sage finely. Cut the mushrooms into smaller pieces. Sauté the onion, garlic and sage in a little oil. When these are soft, add the mushrooms. Fry these until tender. Add the seeds to this mixture and then coarsely chop everything. The tapenade is now ready. Set aside until use.
3. Preheat the oven to 200 degrees.
4. Place a piece of baking paper in the baking tin. Cut the puff pastry into 4 circles using a cutter (or small circular plate)
5. Cut the beetroot into thin slices.
6. Spread the mushroom tapenade over the bottom of the tartlets leaving a 1cm gap around the edge. Spread the slices of beetroot over this. Spread the slices of goat's cheese on top. Drizzle with the honey.
7. Beat the egg and brush the edges of the puff pastry tartlets with it.
8. Bake the tarts for about 20 minutes until golden brown.
9. Finally, fry some sage leaves in a little olive oil.
10. Serve the tarts right out of the oven with the toasted nuts and sage leaves.
Recipe Inspiration:
Mushroom tarts with beetroot and grilled goat cheese
A festive starter or side dish. Surprising in taste because of the base of a delicious mushroom tapenade. Combined with the slices of beetroot, honey and grilled goat cheese - so delicious!
Ingredients (for 4 people):
4 slices of puff pastry
125 g mushrooms
1 small onion
2 cloves of garlic
1 large beetroot (cooked)
2 tbsp seeds (sunflower e/o pumpkin seeds)
10 g roasted (pecan) nuts
1 a handful of sage (keep a few leaves aside for frying)
4 slices of ripened or natural goat's cheese
2 tbsp honey
1 small free-range egg
olive oil (for frying)
freshly ground pepper
salt
Preparation:
1. Thaw the slices of puff pastry
2. Dice the onion and crush 2 cloves of garlic. Chop the sage finely. Cut the mushrooms into smaller pieces. Sauté the onion, garlic and sage in a little oil. When these are soft, add the mushrooms. Fry these until tender. Add the seeds to this mixture and then coarsely chop everything. The tapenade is now ready. Set aside until use.
3. Preheat the oven to 200 degrees.
4. Place a piece of baking paper in the baking tin. Cut the puff pastry into 4 circles using a cutter (or small circular plate)
5. Cut the beetroot into thin slices.
6. Spread the mushroom tapenade over the bottom of the tartlets leaving a 1cm gap around the edge. Spread the slices of beetroot over this. Spread the slices of goat's cheese on top. Drizzle with the honey.
7. Beat the egg and brush the edges of the puff pastry tartlets with it.
8. Bake the tarts for about 20 minutes until golden brown.
9. Finally, fry some sage leaves in a little olive oil.
10. Serve the tarts right out of the oven with the toasted nuts and sage leaves.
