#AtoZchallenge – G is for goats cheese
Cheese was never my first love and intact until a couple of years ago I was not a huge cheese lover. As my taste buds have matured I really started to enjoy eating cheese.
I grew up on the continent and my favourite cheeses were Dutch and German ones. Today, I have broadened the types and makes of cheese and eat some French cheeses and English cheeses.
One cheese that I really enjoy the flavour of is goats cheese. Some of them are really creamy and even though they have a strong flavour, I like the sour undertone. Not everyone likes goats cheese because of that sour taste.
Marrying up bland vegetables with goats cheese is perhaps the perfect combination. It brings them alive and using goats cheese in a sauce in my aubergine and potato bake makes a really yummy and tasty dinner.
Serves 2 as a main meal or 4 people as a side dish.
1 medium aubergine – cut into 1cm thick circles
1 medium potato – cut into 3mm thick circles (no need to peel)
1 medium onion – diced
8 medium sized mushrooms – cut into slices (use any mushrooms you like – I used a mixture of chestnut and button mushrooms)
Clove of garlic – crushed
25g plain gluten free flour
120 goats cheese
Olive oil for cooking
Salt and pepper to taste
1.Pre-heat your oven to 200 oC or gas mark 6.
2. In a frying pan heat some olive oil and gently cook the onions until they start to soften and then add the garlic and cook for 1 minute and then add the mushrooms and cook until they are soft. Remove them from the heat and place into a ceramic baking dish – 8 x 6″. Spread evenly at the bottom.
3. In a sauce pan heat the butter until it is melted on a medium heat. Now add the flour and stir so that it is paste and cook the flour for about 1 minute. Turn the heat down to a low flame or temperature and stiring continuously add a little of the milk and it should thicken straight away, keep adding a little of the milk – add about half of the milk until you can feel it start to thicken and then add the rest of the milk. You are making a traditional white sauce with gluten free flour. Once thickened season to taste with salt and pepper.
4. Chop up your goats cheese into chunks and add this to the sauce and stir in and leave to cool for a few minutes while to you add the potato and aubergine layer.
5. Layer the aubergine and potato on the top of the onions and mushrooms. Place a row or potato and then a row of aubergine and repeat this process about 4 times length ways or 8 times width ways. Season with salt and pepper and then pour over the white sauce with the cheese in and bake in the oven for 1 hr.
6. Remove the dish from the oven and serve. You can eat this on its own or you can serve with perhaps grilled chicken or pork and fresh greens.
Happy gluten free cooking 🙂
Posted on April 9, 2014, in Food and tagged atozchallenge, food, Food allergies, gluten free, Gluten free aubergine and potato bake, gluten free diet, gluten free flour, gluten free vegetable and goats cheese bake, Goats cheese, potato bake, Samantha pidoux. Bookmark the permalink. Leave a comment.