Monday, 30 May 2011

Hot Dates!

I had made this dish some time ago and forgot to post it. Yesterday, when I was going through the drafts, I found this recipe of mine and thought, "Better late than never" and here I am with a very simple to make and elegant looking dish. You will love this immensely if you like goat cheese.

I read somewhere that drinking goat milk is really good for health and I went and bought a bottle of goat milk. With great enthusiasm, I had a sip, and that was it. I knew, I would not be able to finish it off... throwing it away was out of question so I thought to make fresh cheese and this recipe was born. 


I love fresh dates, because they aren't too sweet and also healthy :-) Combining fresh goat cheese with dates was a great idea and both my hubby and I loved this dish. Hope you like it too. 


750 ml - goat milk 
3 tbsp - lemon juice 
1/4 tsp - pepper powder 
salt to taste 1/2 tsp - dried italian herbs 
5 piece - fresh dates, pitted and thinly sliced
1 tbsp - honey 
a pinch of salt
a pinch of rock salt
a generous pinch of red chilli flakes 

basil leaves to garnish 

balsamico vinegar (optional)


  1. Heat the goat milk in a pan and when it comes to a boil, add the lemon juice and cook, stirring continuously until the milk curdles. (it took around 10 minutes to curdle so don't lose patience) 
  2. Strain the whey through a muslin cloth/fine sieve and let some tap water run over the cheese, which will help in washing off the lemon extract. 
  3. Squeeze the muslin cloth to remove excess moisture and if using a sieve, then press the cheese with a spoon to squeeze out excess water. 
  4. Put the cheese in a bowl, add the salt, pepper powder, dried herbs and mix well
  5. Add the honey, salt, rock salt, chilli flakes and dates in a pan and cook until the dates are slightly brown. (I kept the dates slightly hard, if you want them tender, first cook the dates a bit and then add the honey) 
  6. Put the cheese in a small bowl and press it gently and then turn the bowl upside down onto a serving dish and top it up with caramelised dates and garnish with basil leaves and serve. 

We tried one with balsamico vinegar and one without and both tasted good.


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