All posts tagged: goats cheese

Spicy Apple Crisps with Goats Cheese Dip

Pink Lady apples are my favourite. Always have been, always will be – the Royal Gala came close when I tried it this National Apple Day, but didn’t quite knock it off the top spot. When invited to create a recipe using Pink Lady apples, I was kind of stumped for a little while. Because dude, they’re so ridiculously sweet and crunchy and delicious on their own straight from the fridge, how can I top that? I don’t know if I can say that I have topped that, but I think I’ve come pretty damn close with this snacky little idea. Apples are sweet, this we know. So when you sprinkle chilli flakes over them and dry them out in the oven, they’ve got a wicked sweet chilli situation going on – without all the calories in Sensations, am I right guys? To balance out that chilli kick, we’ve got a sharp, cooling dip knocking about on the side. You can judge me for using garlic granules if you want, and use fresh grated garlic …

Squash + Goats Cheese Welsh Rarebit

Yes, more squash. Are you bored of it yet? We’ve puréed it, souped it up, and if you haven’t tried the pasta sauce I posted last year then you really must put it on your to-do list. It’s just the perfect vegetable in these few months of darkness, it’s sweet and it’s satisfying and it fills your belly up with seasonal goodness. I found this recipe in a little pull-out that arrived in a recent Abel & Cole veg box, it was a few pages dedicated to autumn food (so porn, basically) and this idea just refused to vacate my brain until I tried it. Because, you may be surprised to know, I’d never made or eaten welsh rarebit before. The recipe was created by the wonderful Rachel De Thample. I’m sure we’ve talked about how much I love her before, in fact I know we have, in my review of the A&C salad box earlier this year. She does gorgeous things with vegetables and I really should get around to buying her book. The original recipe used …

Rye Smiles

We’re big on oatcakes in this house, they make for a great a blank canvas to build a quick snack. We recently discovered Rude Health’s rye oaty, loved the different flavour that rye flour brought to the table and haven’t looked back since. So, when I got the urge to bake this morning I thought I’d see if I could recreate that strong flavour and dense texture myself (for a fair few pennies cheaper) and use my new and incredibly cute biscuit cutters, I love an opportunity to kill two birds with one stone. I don’t know about you, but the idea of a snack that involves both cheese and biscuits costing me just 133 calories gets me pretty excited. Not only is this snack pretty low in calories, it’s also pretty damn good for you ’cause I swapped out all the standard ingredients usually found in good old fashioned cheese and biscuits for healthy ones. Rye flour: By using rye flour instead of wheat flour, you escape 3 calories per biscuit. Yeah, OK, that’s not a …