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Vegetarian Entrees

Okanagan Goat Cheese Souffle

  • 2 rolls Okanagan Goat Cheese (300g)
  • 3 cups goat milk
  • 4 tbsp flour (40g)
  • 6 eggs; separate egg yolk and egg white
  • parmesan
  • salt/pepper
  • nutmeg

Stir flour into cold goat milk. Add a little salt/pepper and nutmeg, and heat on low heat to a thick mass. Let cool for 5 minutes. In the meantime, separate egg yolk and egg white and whip the egg white until stiff. Add the goat cheese and the egg yolk to the warm mass. Then slowly add the stiff egg white. If you wish, add a little melted butter or cream.
 Put the mass into a cake mould or small appetizer size moulds and sprinkle parmesan lightly on top. Bake in oven for 45 minutes at 180C/355F. 
Eat immediately with salad.
 Note: as soon as the souffle starts to cool down it will lose some of its volume.

 

Swiss Alps macaroni with goat cheese

  • 500g cubed and peeled potatoes
  • 200g macaroni - 
boil until slightly soft and drain
  • 200g Happy Days Mild Goat Cheese, grated
  • one white onion, cut into strips
  • one clove garlic, chopped

In an oven mould put one layer of potato/macaroni, then a layer of grated goat cheese, and again a layer of potato/macaroni and a layer of goat cheese.
 In a skillet, heat some butter and saute onion strips and chopped garlic. When nicely 
brown, put over our potato/macaroni/goat cheese.
 Warm one cup of goat milk and 150g (1 roll) of soft Okanagan Goat Cheese, stir well. Add salt/pepper to taste, and add 
the cheese sauce on top of oven mould.
 Put it into the oven at 180C/355F for 15 minutes.
 Serve hot with apple sauce.

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