Goats cheese has a soft subtle flavour and it’s good for you too. Lower in cholesterol than cows milk cheese yet still full of calcium and vitamins. This recipe is great to share for breakfast, or as a light lunch or supper with a salad.
Living in a small village on a Greek island it is quiet and at times a long way from the worlds we have lived in before. Yesterday our neighbour gave us some wonderful goats cheese that he’d made from his own goats. Kept in the hills where I walk every day and made in his kitchen, you can’t get much more local than that.
We’ve consciously sought to eat more locally grown produce here. There wasn’t a choice before, we were eating vegetables that had been picked before they were ripe and transported thousands of miles but now we don’t have to eat like that.
So this recipe has eggs from hens that are just down the lane, goats cheese from our neighbour and chives from the garden. That’s the traditional Greek way of eating that many still manage. There has been an influx of imported processed foods in the supermarkets to cater to the tourist market and of course that has found it’s way into some Greek homes.
As a result of this long recession we have a seen many more returning to growing their own food. Traditionally every family in the village has land that they farm in some way. Around every corner are tomatoes, onions, cucumbers, and all the other summer vegetables alongside the olive trees, fruit trees, nut trees and vines. Then there are the chickens, geese and goats, all adding up to a lifestyle rich in what really matters.
- 3 medium eggs
- 1 bunch of fresh chives chopped
- 1/2 small red onion chopped
- 75g fresh goats cheese
- 1 tbsp olive oil
- Sea salt
- freshly ground black pepper
- Pre-heat your grill
- Heat the oil in a small frying pan over a medium heat.
- Gently cook the chopped red onion until tender
- Whisk the eggs, season with salt and pepper.
- Pour the eggs into the pan and stir the chives in straight away.
- As the eggs start to come together, stop stirring and sprinkle over the goats cheese.
- Place under a hot grill until the eggs are cooked and the cheese is golden.
This is a very versatile dish and you could swap out the ingredients for things that are in your cupboard. I’ve tried it with a few chopped walnuts scattered on top, a little paprika and a dash of hot chilli sauce. When the chives are out of season try fennel with mushrooms, green pepper and a little chilli.
A tip from my neighbour; if your goats cheese is a little salty for your taste, soak it in water for a while, I’ve found it also stores better in water.
Food like this is healthy, low carb, home cooked and just what we need to get us fitter and healthier in today’s world.
Do you have a favourite goats cheese recipe? Are you an advocate of the local food movement? If you enjoyed this post and found it useful please comment below and share. Thank you καλή όρεξη! (Kali orexi – enjoy your meal!)