Quinsotto? Risottoa? I think I like quinsotto.
This week I received a lovely package from the super folks at Delamere Dairy.
Lots of goats cheese- yum! They asked me if I would share some of my goats cheese recipes on here, and I was very happy to help!
So on Wednesday this week I made a butternut, beetroot and goats cheese quinsotto (serves 2).
I roasted a peeled butternut squash previously (from my squash box yay), so the pieces were in the fridge. But if you were making it you would need to roast it first- takes about 30 mins, and I like to sprinkle on some rosemary.
Step 1- cook the quinoa. I only had 60g left, but would probably have used 100g if I had any more. Put it in water (about twice the amount of water, but top up if it gets dry) and add a tsp vegetable stock (I used vecon). It takes about 10 mins until the quinoa goes “squiggly).
Step 2- chop up half the butternut squash, and mash the other half.
Step 3 – Add 2 or 3 chopped beetroots (cooked).
Step 4- Add the choppped and mashed butternut. Leave to cook for about 10 mins so it all heats through. Add some dried rosemary.
Step 5- serve topped with crumbled goats cheese- I used the log with herbs.
This was delicious!
I also made black bean goats cheese wraps earlier in the week- very similar to kidney bean wraps.
In the pan- one chopped red onion, 1 yellow pepper chopped, 1 drained tin black eyed beans, 2 tbs tomato puree, 1 tsp easy chilli, 1 small drained tin of sweetcorn.
Then spoon the mixture onto a wrap, and sprinkle some goats cheese on the top (I used the honey goats cheese).
Either roll up and place on a greased dish and bake for 10 mins.
Or leave the wrap open and place in a smaller dish. I like this option as I get more filling and less wrap! Again bake for 10 mins.
Serve with some salad (and raspberry basil dressing yum). Delicious 🙂
I have lots more recipe ideas which will be appearing over the next few weeks 🙂 What do you love goats cheese with? I think it goes so well with beetroot, squash, caramelised onions, figs…