Veggie
entree
• Okanagan Goat Cheese Soufflee
2 rolls Okanagan Goat Cheese ( 300g)
3 cups goat milk
4 tbsp flour ( 40g)
6 eggs, separate eggyolk and eggwhite
parmesan
salt/pepper
nutmeg
Stir flour into cold goat milk.add little salt/pepper and nutmeg, and heat on low heat to a thick mass. let cool down for 5 minutes.in the meantime separate eggyolk and eggwhite and whip the eggwhite until stiff. add the goat cheese and the eggyolk to the warm mass. then slowly add the stiff eggwhite. if you wish add a little melted butter or cream.
put the mass into a cake mould or small appetizer size moulds and sprinkle lightly parmesan on top.bake in oven for 45 minutes at 180/355 degrees.
Eat immediately with salad.
note: as soon as the soufflee starts to cool down it will loose some of its volume.
• swiss alps maccaroni with goat cheese
500g cubed and peeled potatoes
200g maccaroni
boil until slightly soft
200g Happy Days Mild Goat cheese grated
in a oven mould put one layer of potatoe/maccaroni, then a layer of grated goat cheese, again a layer of potatoe/maccaroni, and a layer of goat cheese.
in a skillet heat some butter and sautee onion stripes of one white onion, also one chopped garlic clove.when nicely
brown put over our potatoe/maccaroni/goat cheese.
warm up one cup of goat milk and 150g ( 1 roll) of soft Okanagan Goat Cheese, stir well. add salt/pepper to taste, and add
the cheese sauce on top of our oven mould.
put it into the oven at 180/355 degrees for 15 minutes.
serve hot with apple sauce.