Recipes- Tip: Use the menu on the left to Navigate Recipe categories
Appetizers
Baked tomato with goat cheese
Use any size tomato for this dish.
3 or 4 cherry tomatoes, or one cocktail tomato, or even a full-sized tomato make very nice presentations.
Gently scrape the soft part out of the tomato, and fill it with Okanagan Goat Cheese.
Sprinkle some Parmesan on top and bake at 180C/355F degrees for 15 minutes.
Garnish tomato with one small basil leaf.
In our dish we serve it with fresh asparagus and wild rice.
Crispy Goat Cheese Sticks
- 400 g Happy Days Mild Goat Cheese
- 1 Tsp Paprika
- 2 Tbsp flour
- 1 egg, whipped
- 150 g bread crumbs
Cut goat cheese into slices of 1" width and 2.5" length.
Mix paprika with flour, and coat goat cheese with it on both sides. Then pull slices through whipped egg, and dip in bread crumbs. Fry in hot oil until light brown.
Serve hot or cold with salad or fresh buns.
Eggplant Rolls with Okanagan Goat Cheese
- 2 eggplant
- 1 roll Okanagan Goat Cheese ( 150 g/5.3 oz)
- Tomato paste
- 1/2 clove garlic, finely chopped
- 200 g peeled and cubed tomatoes
- Italian spice
- Mix salt/pepper
- Thyme
The goat cheese should be kept at room temperature for an hour before prep. Cut eggplant into thin slices. Salt and let the slices sit for one hour. Saute the slices in a skillet until brown on both sides, and let cool afterwards. In the same skillet heat some butter, and brown the garlic. Add tomato paste, tomato cubes and spice. Let simmer until it becomes a thick paste. Salt and pepper to taste. Spread the goat cheese on the eggplant slices. Add the tomato paste on top and roll up the eggplant. Secure with a wooden toothpick. Garnish with thyme.
Goat Cheese Crackers
- 1/2 cup whole wheat or white flour
- 1/4 tsp salt
- 1/2 cup unsalted butter
- 1 roll Okanagan Goat Cheese
In a bowl blend flour and salt. Cut butter into small pieces and add to flour; blend well by hand. Crumble goat cheese and add to flour. Mix patiently by hand until it starts to form a dough. There is enough moisture in the butter and the cheese, just work the dough until it doesn't stick to your fingers. Halve dough and roll out each half until thin. Put each half on a baking sheet, or both halves on one, with parchment paper in between each half. Preheat oven to 375F. Cut dough into cracker-size squares without separating the squares. Bake crackers in the middle of the oven until golden, max. 15 minutes (depending how thin the crackers are) . Carefully remove crackers from baking sheet. Spread with goat cheese and fresh chives, or any other fresh herb. Keep leftovers in an air-tight container.
Herb Crepes with Okanagan Goat Cheese
Crepe mix:
- 2 eggs
- 1 cup flour
- 1 tsp salt
- Freshly ground pepper
- 1 glass of cold goat milk
- 1 tbsp vegetable oil
- Snipped chives
- Parsley
- Tarragon leaves
- Fresh dill weed
Instead of the fresh herbs you can use a dried herb mix (Italian herb mix works well)
Filling:
- 2 rolls Okanagan Goat Cheese
- 2 egg whites
Break eggs into a food processor, add flour and salt/pepper to taste. Gradually add the cold milk and the oil, then add the herbs and whiz until well blended. Leave the mix for half an hour. To cook the crepes, melt a small amount of butter in a frying pan and swirl it over the surface. Pour just enough batter to cover the bottom of the pan, so the crepe becomes very thin. Over moderate heat cook for about 45 seconds on each side. Stack the crepes on a plate.
For the filling, put the cheese into a food processor with egg whites and whiz until smooth. Put a generous teaspoon of filling in the middle of each crepe and fold into a triangle or roll it up. Put the stuffed crepe into an oiled heatproof dish and bake in a preheated oven at 180C/350F degrees for about 20 minutes.