Preparation instructions for the nettle "pesto"
Wash the nettles, conserving only the leaves, then sweat them in a pan with a small quantity of olive oil (as you would for spinach).
Mix a little garlic (it is better to start with a small amount and add as you go, to taste) and the pine nuts. Next, add the nettles and a drizzle of olive oil until you obtain a pesto-like texture.
Assembling the feuilletés
Spread the pesto onto a square of puff pastry. Now place a slice of goat's cheese and a cherry tomato on top. Fold the corners, two at a time, upwards into the middle to form a parcel. Glaze with egg yolk, then bake in the oven for 15 minutes.
Fine tartelette of semi-mature goat's cheese with a tomato and basil sorbet
Ingredients for 4 tartelettes
Spread out a thin layer of the pre-rolled pastry and cut out circles of the desired size (to match the quantity of cheese you intend to use). Shape the edge of the circles into a small crust, spike the dough and sprinkle with the cheese. Bake in the oven until the dough has turned crispy.
While still warm, dollop a small scoop of sorbet onto the tartelettes. Finally top with a sprinkle with rocket leaves, a few previously toasted pine nuts and a drizzle of olive oil.
Chop the cheese into small pieces and place in a bowl which is suitable for the microwave or for a bain-marie. Add the corn-flour combined with the cream, followed by the vinegar.
Next, melt the ingredients together, stirring slowly from time to time.
Serve on red meat.
Cook the pasta and allow to cool beforehand.
Dice the cheese and the tomatoes.
Prepare the grapes.
Combine all of the ingredients together.
Blend the oil, cream, vinegar and chopped parsley, then add to the pasta mixture.
Store in the fridge until serving.
Flavoured goat's cheese bites
Take a fresh goat's cheese and shape into small balls using the palm of your hand. Next, coat the balls with different mixtures, such as unsalted ground pistachios, chopped dried apricots, cranberries, ground pepper, fresh chives, a blend of spices, crumbs of pain d'épices (spice bread), chopped onion, etc.
Serve a selection of different and unusual goat's cheese slices from among the Marchand Brothers' range, such as the thyme-blended Petit Saint-Nicolas or the Wasabi-flavoured goat's cheese.
Or you could make the most of our mini goat's cheeses (crottins, barattes, etc), sold in individual units.
Mozzarella di bufflona fries
Cut the mozzarella into fries or unusual shapes and then coat with a breadcrumb mixture flavoured with herbs or spices, or simply salt and pepper. Fry the pieces in a pan with a little oil or cook in a deep-fat fryer. Serve hot.
Cheese and fruit sticks
Attempt some unusual combinations. On cocktail sticks, combine vintage Comté with a grape, cave-aged Emmental with a piece of fig, traditionally-made Roquefort with a walnut or Poiret de Meuse with a slice of fresh pear.
Courgette & goat's cheese crumble
Dice the courgettes and then gently fry in a pan. Next add a small quantity of garlic and parsley. Remove from heat and set aside to cool.
For the crumble: Using your fingertips, blend together 50g flour, 50g Parmesan cheese, 50g softened butter, a pinch of salt and pepper and one egg yolk. Spread the mixture onto a baking tray and cook for 15 minutes in the oven.
Assemble the crumble in a verrine or transparent dish, starting with a layer of fresh goat's cheese, followed by the cooled courgettes and top with crumble.
Pre-heat the oven to 180°C.
Peel and dice the potatoes (making sure to wash and dry them thoroughly).
In a large frying pan or heavy-based sauce pan, gently brown the onions in a little oil. Next add the potatoes. Fry gently until golden, then add the bacon pieces. Once the bacon pieces are cooked, remove from heat.
Cut the clove of garlic into two and rub onto baking dish. Cut the cheese into two leaving each piece with some of the rind.
Place a layer of potatoes in the dish and then cover with a few spoonfuls of crème fraîche, seasoned with salt and pepper, then add half of the slices of Gros Lorrain (any remaining garlic can now be added). Repeat the process, starting with the potatoes. Top the dish with the remaining cheese, with the rind facing upwards. (White wine can be added if desired).
Cook in the oven for 20 to 25 minutes, checking regularly. Spike the potatoes to see if they are cooked through.
The Marchand Brothers' Fondue
A secret blend, prepared for you by your cheesemaker - all that remains is for you to melt it.
Pre-heat the oven to 200°C.
For the topping: melt a small quantity of butter in the pan and gently sweat the finely chopped shallots for about 3 minutes until golden. Add the spinach leaves, the Wasabique and season. Cook on a low heat for 5 to 6 minutes. Remove from heat and leave to cool before adding the egg. Season with salt and pepper.
Press the dough into a shallow pie dish and blind bake for 10 minutes.
In the meantime, cut the salmon into pieces, coat both sides with the honey and sprinkle with sesame seeds.
Spread the spinach mixture onto the pastry and top with the salmon. Bake in the oven for 30 minutes at 180°C.
Combine the flour and crumbled yeast together in a mixing bowl. Form a well in the centre of the mixture and add the remaining ingredients (except the cheese). Mix until a consistent dough is formed.
Next, divide the dough into 6 round-shaped pieces, then leave to rest for 10 minutes.
Press a piece of Reblochon into the centre of each dough piece. Close the dough over the cheese by folding into the middle and pressing the edges together well.
Cook the buns gently in a lightly oiled pan until golden. Serve hot with a green salad. You could also try adding bacon pieces, onions, tomatoes or any of your other favourite ingredients.