recipes
Soft cheeses, such as "Goldilocks"
melt perfectly into appropriate recipes and deliver a
delicious creamy taste. (For that extra special something
try adding crispy bacon or sliced grapes.)
We have included below
a few recipes which we think you will enjoy and that are
ideally suited for "Goldilocks".
We would love to hear from
you with your recipes for "Goldilocks". If your
recipe is added to our site we will send you a complimentary
"Goldilocks" for you to enjoy. CLICK
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Click on an item of your
choice below to go to the recipe
Serves 1
1 “Goldilocks”
2 teaspoons brown sugar (soft or demerarra)
2 teaspoons toasted flaked almonds
a few knobs of butter
Scrape the white rind
off the top of the “Goldilocks”. Sprinkle
with the brown sugar and then carefully place the toasted
almonds on top. Finish off with some small bits of butter
on top.
Place in the oven (160°C
or Gas 3) and bake for 15 - 20 minutes until the sugar
is bubbling.
Serve as a starter with
slices of apple or pear or for a more substantial meal
with french bread or biscuits.
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Serves 4
4 small chicken breast fillets (no skin)
1 packet puff pastry
1 “Goldilocks” (rind removed and cut into
chunks)
1 small onion (chopped small)
1 small apple (Granny Smith is perfect - peeled and chopped)
50 g butter
1/4 teaspoon dried thyme
2 tablespoons cider
1 egg (beaten)
salt and pepper
Gently saute the
chopped onion in the butter until soft (approx 8 minutes).
Then add the chopped apple, cider, a dash of salt and
pepper and continue to cook for another 5 minutes or until
the apple is soft. Then add the chunks of “Goldilocks”
and stir it into the mixture. Allow to cool.
Roll out the pastry
and cut out 4 circles about 20 cm in diameter (the size
will depend on how large your chicken breasts are). Brush
the pastry with the beaten egg and sprinkle the thyme
sparingly over it.
Place a chicken breast
on each circle (put it over one side so that you can cover
it with the other side) and then place the onion, apple
and cheese mixture on top of the chicken breasts.
Moisten the edges
of the pastry circles with water and carefully fold over
the other half of the pastry to form apasty. Crimp the
edges to make them secure so that the juices do not ooze
out while cooking. Then brush the pastry all over with
the remainder of the beaten egg making a gash in the top
to allow the steam to escape.
Place the pasties
on a greased baking tray and cook for 20 - 30 minutes
in a hot oven (220°C or gas 7).
Serve with mashed
potatoes and green vegetables or a salad.
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