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This Queso de Cabra Con Miel (or Goats’ Cheese and Honey) recipe comes to Khoollect from the Queen of Tapas, Kay Plunkett-Hogge. Sprinkle over the almond flakes and drizzle with the butter and honey mixture.

Wash the peppers, quarter, deseed and finely dice. make it again.

We topped the grilled aubergines with a drizzle of honey, lime zest and crumbles of goat cheese.

Preheat the oven to 200’c, and layer 3 times with aubergine, tomato, parmesan and goats’ cheese, finishing with cheese, and sprinkling with a touch of oregano if you like. Here’s what she told us about this recipe: ‘ I have had this dish in many guises – battered, breaded, floured, unadulterated – and, after eating more versions than I’d care to mention, I am firmly in favour of this one. Mix the pesto with the red wine vinegar. And now, layer up! Drizzle some honey on top and cover with the remaining eggplant slice. Made this with Abergavenny goats cheese rather than Gorgonzola.

Drain on kitchen paper and season. Rocket is recommended, and a strong good tomato. Spray the aubergine slices on either side with the olive oil, and griddle on each side until completely softened and slightly charred. Serve with a good lot of peppery salad.

Very quick to make if you have one person on aubergine duty and another making the gremolata and walnuts. Here’s what she told us about this recipe: ‘ I have had this dish in many guises – battered, breaded, floured, unadulterated – and, after eating more versions than I’d care to mention, I am firmly in favour of this one. It was really lovely and we’ll be making it again throughout summer. Pan fry the aubergine in honey and butter. Place in oven for 10-15 minutes or un til the goat cheese is turning golden on top. Bake for 2o-35 minutes until the cheese is browned and bubbly.

Once the aubergine have cooked for an hour, remove from over and place about a table spoon of goat cheese on each aubergine slice and spread evenly. I also used mini ciabatta loaves rather than slices of a big loaf. The quiche is filled with 2 layers – first goat cheese and then the slices of aubergine with onion – repeated twice. Layer the aubergine with a little goat’s cheese, pesto and a few rocket leaves in between. It was really lovely and we’ll be making it again throughout summer. Jeanne Kelley April 2013 Kitchen Garden Cookbook. Facebook. Pan fry the goats cheese. Method.

starter: Aubergine goat’s cheese rolls. Naturally, we had to make this when we came home. Spread the cheese mixture onto a serving plate and top with the toasted almonds. You may have to do this in batches.

I also used mini ciabatta loaves rather than slices of a big loaf. Serve with a good lot of peppery salad. Be careful the cheese does not disintegrate.

Peel and finely chop the onion and gar … // Read

Here their special affinity with goat’s and sheep’s cheese is exploited, in a recipe that pairs shallow-fried aubergine fingers with creamy cheese and a drizzle of sweet honey. And now, layer up! This Queso de Cabra Con Miel (or Goats’ Cheese and Honey) recipe comes to Khoollect from the Queen of Tapas, Kay Plunkett-Hogge. Return to oven and bake for 15 more minutes, until the cheese is soft and melted.