Goats cheese pancakes and a warm beetroot and bean salad

I feel it is time to introduce you to some other members of our family: Claude, Sukie, Citronella and Brandy.  They are our miniature goats and they live in a huge enclosure in the woods and do a superb job of keeping the trees and shrubs pruned.  Claude is the newest member of our family, we got him last October as he was being given away ‘free’ to a good home.  Claude is not what you would describe as a “looker”, but he certainly keeps his ladies happy.  Roughly five months after his arrival each of the ladies gave birth to two little kids and they were adorable.  I am pleased to say that earlier this summer each of the kids went to a new home where I am sure they are much loved.  The ladies are once again looking fairly rotund, we have our suspicions that they pregnant.  So I expect that sometime in the not too distant future we are likely to have some more kids running around, upsetting the donkeys as they run through the fence and into their field!



This week the Old Man has mentioned that he has a new idea/project that he is looking into.  This can only mean one thing he has been searching on “LeBonCoin” again.  (For those of you who don’t know what LeBonCoin is – it’s a French website that advertises pretty much everything you can imagine.)  My suspicions were confirmed when he said he would like to get a pair of milking goats.  I did not think this would go down too well with Mumsy as she had already vetoed his idea of getting some black Gascon pigs this autumn (however I have since been informed that we are definitely going to be getting them next year – provided the fencing is finished).  To my surprise Mumsy liked the idea of milking goats as it means she can try to make cheese and butter with the milk and if there is any excess it could be given to the pigs along with any whey from the cheese-making..

All the talk of milking goats this week got me thinking that I really ought to try out the goat’s cheese pancakes recipe that was sent to Mumsy by a family friend in the States.  This recipe is apparently a great hit in the restaurant that is run by the brother by our friend.  All I can say is that I hope I have done the recipe justice as I wasn’t sure how they were meant to turn out.  What I got were light fluffy pancakes somewhat similar to an English drop-scone and they tasted delicious and I will certainly be making them again – so thank you Tom!  I served them with a warm salad and a little of my red onion & port marmalade which I felt complimented the flavours in the pancake very well.

Goat’s cheese pancakes (makes 12)


  • 3 large eggs
  • 1 ½ cups plain flour
  • 150g goat’s cheese log
  • 1/3 cup of crème fraiche
  • 1 oz butter (melted)
  • Pinch of salt
  • Seasoning
  • 3 tbsp Milk (to loosen the batter if needed)


  1. Place all the ingredients, except the milk in a bowl.
  2. Using electric beaters, whisk the ingredients together for 1-2 minutes, adding a little of the milk as required to loosen the batter (my batter was slightly looser than a standard cake batter).
  3. Place the batter in the fridge for 15-20 minutes before using if you have the time.
  4. Heat some oil in a frying pan.  Then cook the pancakes in batches, ladling a little of the batter into the pan at a time.  Cook the pancakes for roughly 1-2 minutes on each side.  Eat whilst they are hot.


A warm salad


  • 4-5 small beetroot
  • 150g green beans
  • small punnet of cherry tomatoes (halved)
  • ½ a can of sweetcorn
  • 1 tsp sugar
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • Seasoning.


  1. Cook the beetroot (in their skins and with about 2 inches of their leaves as it will help to stop them bleeding as much) in some boiling water for 25-35 minutes or until they are cooked.
  2. Drain and the peel the beetroot using a knife and fork.  Cut into chunks and set to one side.
  3. Cook the green beans in some boiling water for 7-10 mins, until ‘al dente’, then drain, allow to cool for 4-5 minutes.
  4. Then place all of the ingredients in a bowl and mix well.
  5. Serve whilst the beans and beetroot are still warm.

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