Warm up on a chilly day with these mouthwatering goat's cheese versions of old favourites
Sophie says, 'French goat’s cheese log is cylindrical, a fine, soft, melt-in-the-mouth texture with a white bloomy rind. It has a delicate sharp fresh flavour which becomes more distinctive as it matures. The French goat’s cheese log can be found fresh or mature in delicatessens and supermarkets. Slices can be used on pizzas and crepes as well as melted into sauces for meat and fish dishes.'
Serves 6; Prep time 30 minutes; cooking time 30 minutes
Oven temp 180degC
For the base
200g mild ripe French goat’s cheese log, crumbled or sliced
20g dried porcini mushrooms
600g mixed Portobello and chestnut mushrooms
2 tbsp olive oil, plus extra for greasing
2 chopped shallots
2 finely chopped garlic cloves
2 finely chopped sprigs of rosemary
Sea salt and freshly ground black pepper
50ml white wine
Large handful of flat-leaf chopped parsley
12 sheets of fresh lasagne pasta
For the topping
200ml crème fraîche
2 large egg yolks
100g crumbled mild French goat’s cheese log
Soak the dried porcini mushrooms in a small bowl with enough boiling water to cover. Leave for 10-15 minutes until soft. Scoop out the mushrooms and squeeze out the excess water. Reserve the soaking liquid.
Peel the large mushrooms and slice them all into roughly the same size slices. Heat a large frying pan with the oil, and then add the shallots, garlic and rosemary. Sauté over a medium heat for 4-5 minutes until the shallots are soft. Add both the soaked and fresh mushrooms to the shallots and garlic with some salt and pepper and sauté over a high heat for 2-3 minutes.
Add a splash of white wine and a little of the reserved soaking liquid from the porcini. Season with salt and pepper and add the chopped parsley. Leave to cool.
To make the topping, beat the crème fraîche, egg yolk and crumbled mild French goat’s cheese log together in a bowl with salt and pepper.
Lightly grease an ovenproof dish, measuring about 20 x 30cm, with olive oil. Cover the bottom of the dish with a layer of the mushroom mixture, followed by some of the mild French goat’s cheese log. Arrange a layer of lasagne sheets on top, then repeat the layering process twice more, finishing with a layer of lasagne.
Pour the topping over the lasagne, sprinkle with the remaining mild French goat’s cheese log. Bake for 30 minutes or until the topping is golden brown and bubbling. Leave the lasagne to stand for 5-10 minutes before serving.
For more information, visit www.frenchgoatscheese.com
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