Goat’s cheese beignets, tomato fondue and peas   Print Author: Bouchon Bistrot Serves: 6 Ingredients 90g butter 225g water 1 clove garlic, crushed salt and black pepper 115g plain flour 2 eggs 250g Sainte Maure de Touraine goat’s cheese, crumbled To serve tomato fondue garden peas Method Place the butter, water, garlic and salt and pepper into a pan and bring to the boil, making sure the butter is fully melted. Remove from the heat and add the flour … Continue reading Goat’s cheese beignets, tomato fondue and peas