All of those in favour of cheese say, I. We will admit, we are obsessed with it here at Active in Style HQ. We pride ourselves on allowing our bodies the foods it craves and not limiting ourselves too much; besides, a little cheese never hurt no body (unless you’re allergic or lactose intolerant I guess).
Cheese, or diary in general, seems to be getting a bad rep lately. With health conscious and well-being eaters cutting the cheese from their diets all together and opting for vegan or paleo substitutes, it just feels that a cheese-less life is something we are not ready for yet. While a lot of your harder cheeses and cheddars will be higher in fat, we have discovered a new alternative that sits on the lighter side and isn’t as hard on the stomach as others.
Goat’s Cheese, a favoured soft-cheese type by the likes of Victoria Beckham, Elle Macpherson and Gwyneth Paltrow, is seeing us find so many new reasons to add this calcium-rich goodie to our daily diets (especially in the warmer months). Boosting more vitamins and minerals than cow’s cheese, it’s rich in essential nutrients such as Vitamin A, B, riboflavin, iron, magnesium, potassium and calcium. Containing less lactose and a different protein structure than cow’s milk, it means it’s usually a lot more harmonious on the digestive system then any other form of diary product. Sure, like most discussions around which is better and why, there is evidence out there on the difference between goat’s and cow’s cheese. While we are in love with it, we highly recommend you do your own reading first to make up your mind on Goat’s milk v.s. Cow’s milk here. Or, you could just make the two recipes we have shared below and see for yourself.
To celebrate our new found love, we have created two gorgeously light and refreshing recipes containing lots of the wonderful creamy goodness to really give you that goat’s cheese fix.
Goats Cheese, Fig and Walnut Salad
This fragrant, light and textured salad pairs a slightly sweet and sticky (through the addition of honey) grilled fig, with creamy goats cheese, and crunchy walnuts to give our salad the love it deserves.This one can be made in under 10 minutes (and consumed in even less), but it will keep you full for longer thanks to the wholesome fats found in the cheese and nuts. With added nutrients and vitamins in the figs, rocket and sweetener from the honey, you’ll be coming back for seconds!
3 Ripe Figs
Drizzle of Honey
Drizzle of Olive Oil
Handful of Rocket
100g of Goats Cheese.
1. Pre-heat your oven to 220c.
Slice your figs and place on the tray. Sprinkle with a little salt and pepper and drizzle over some olive oil.
2. Bake for around 10 minutes, until golden and slightly soft. As soon as they come out of the oven, drizzle over some honey and place on the side for around 10 minutes to cool. Pour the juices from the tray into a small bowl.
3. On the same tray place your walnuts and put in the oven for 5 minutes until golden. Remove and allow to cool.
4. In a bowl add your rocket, drizzle over some olive oil and 1/2 lemon juice, and mix. Top that with crumbled goats cheese, cooled walnuts and cooled figs.
5. Drizzle over some extra honey along with the fig juice. Enjoy.
Goats Cheese, Pesto and Tomato Tart
This light, buttery pastry is encased with a thin layer of pesto, topped with a fluffy and extra double cheese-y filling made with goats cheese and cream cheese, lovingly flavoured with lemon for that extra kick – topped with fresh, juicy tomatoes and basil. The perfect little treat from day to night.
Short-crust Pastry (feel free to make your own, or buy ready-rolled)
250g Cream Cheese
150g Goats Cheese
Pesto (feel free to make your own wth bali, oli, garlic, lemon etc, or buy ready made)
Salt & Pepper to season
Basil (fresh works best)
1. Follow your instructions on your short-crust pastry recipe/packet.Line your tin with the pastry- and blind bake on 180c for 10 minutes.
2. Remove your baking beans and bake for a further 10 minutes until the pastry is crisp and golden. Remove from the oven and allow to completely cool.
3. While cooling, make the Cheese-y filling. Place both cheeses, lemon juice and salt and pepper in a bowl, and mix. Remember to check the seasoning, by tasting and changing if needed. Once right, place in the fridge to cool.
4. Once your pastry is completely cool, spread a thin layer of pesto over the entire base.
5. Then add your cheese filling to the top. Make sure to smooth it over so it’s even.Add your sliced tomatoes and basil to the top.
6. Bake in the oven on 160c for 15 – 20 minutes.
7. Once golden, sprinkle some fresh basil on top – add a grind of salt and pepper. Serve hot or cold with a crisp seasonal salad or buttery new potatoes and vegetables. Enjoy.