Sweet lemon & goat’s cheese tart

-==== REZKONV-Recipe – RezkonvSuite v0.99.1

Title: Sweet lemon & goat’s cheese tart
Categories: Dessert
Yield: 6 Servings; 2 of 20 cm ø from www.cuisine-french.com/cgi/mdc/l/en/boutique/produits/gob-tourtiere_226420.html

500 grams Pack ready-made sweet shortcrust pastry*
4 Eggs, beaten
2 Lemons; zest and juice
140 Gcaster sugar; 5 oz
200 ml Tub crème fraîche
100 grams Pack rindless fresh goat’s cheese, roughly
— crumbled, such as Tesco’s Welsh goat’s cheese
Blackberries or other fruit, to serve, optional

==============================SOURCE==============================

BBC Good Food Magazine, October 2005
— Edited *RK* 10/07/2005 by
— Ulrike Westphal @ https://kuechenlatein.com

Don’t be put off by the idea of goat’s cheese in a dessert: when the
cheese is soft and fresh it works beautifully, like a richly
flavoured creme fraiche.

1. Heat oven to 180 °C/fan 160 °C /gas 4. Roll pastry and use to
line a 20 cm loose-bottom tart tin, about 3 – 4 cm deep. Chill for
30 mins. Line the pastry with greaseproof paper and fill with baking
beans.

2. Bake for 15 mins, then remove the paper and beans. Brush the
inside of the tart with a little of the beaten egg, then return to
the oven for 5 mins (Ulrike: 10 mins) to crisp. Remove and reduce
heat to 150 °C/fan 130 °C/gas 2.

3. Stir the zest, juice and sugar together until the sugar dissolves,
then beat in the remaining eggs and crème fraîche. Tip into a jug.
Put the tart case on a baking sheet in the oven and pour in the
lemon mixture. Sprinkle over the goat’s cheese, then bake for 1 hr –
1 hr 10 mins, until set with a slight wobble in the centre. Serve
warm or cold, topped with fruit.

PER SERVING 710 kcalories, protein 12g, carbohydrate 66g, fat 46g,
saturated fat 20g, fibre 2g, added sugar 33g, salt 0.79g

:Moderatly easy
:PREP: 20 mins plus chilling
:COOK: 1 h 20 mins

* I used half of the recipe from http://www.bbc.co.uk/food/recipes/database/sweetshortcrustpastr_8195.shtml
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A real delicious

Chunky cheddar & celeriac soup

I like the taste with the crispy sage leaves !

-==== REZKONV-Recipe – RezkonvSuite v0.99.1

Title: Chunky cheddar & celeriac soup
Categories: Soup
Yield: 4 Servings

1 tablesp. Butter
3 Onions, finely sliced
500 grams Floury potatoes; 1 lb 2 oz, peeled and diced
2 Celeriac (1 kg; 2 lb 4 oz in total) peeled and
— diced
1 liter Chicken or vegetable stock; 1 3/4 pints (from a
— cube is fine)
4 Sage leaves
2 strips Lemon peel
200 grams Diced; 8 oz mature cheddar
Crispy sage leaves (see Know-how, below),
— optional
==============================SOURCE==============================

— Edited *RK* 10/06/2005 by
— Ulrike Westphal

This is a meal in a bowl. Eat it with a gutsy salad (watercress is
really good) and fresh brown bread.

1. In a large pan, melt the butter. Add the onions and cook for 5
mins until softened, but not coloured. Add the potato, celeriac,
stock, sage and lemon peel. Bring to the boil and simmer gently for
about 30 mins, until the celeriac is tender and the potato is
collapsing. Remove and discard the lemon zest and sage leaves. Stir
so the potato thickens the soup a little. (At this point you can
cool and keep covered in the fridge for up to two days or freeze for
up to 3 months.)

2. When you’re ready to eat, reheat the soup to just simmering. Stir
in the cheese. Serve with crispy sage leaves for a special touch.

PER SERVING 411 kcalories, protein 21g, carbohydrate 35g, fat 22g,
saturated fat 13g, fibre 12g, added sugar none, salt 2.40g

:Freeze before cheese is added
:PREP 15 mins
:COOK 40 mins

KNOW-HOW To cook crispy sage leaves, cover the surface of a small
pan with vegetable oil. Heat until the surface shimmers, then drop
in the sage. Cook for 20-30 secs, until starting to brown, then lift
out and drain on kitchen paper. As they cool they crisp up – if they
don’t, return them to the hot oil for a few more seconds.

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