I really didn’t feel like going to the dentist this morning and I almost felt like calling in sick… I thought about it and came to the conclusion that I would just be postponing the unpleasant moment. Continue reading
So I got ready and took the ten-minute walk to the bus stop (under the rain). For once the hourly bus was on time and I had just taken my seat when my phone rang: it was the dentist’s assistant telling me that he was ill and that my appointment was to be postponed. I continued my journey into town for some groceries anyway and a nice coffee break with a childhood friend of mine. I came back it was past noon and since I wasn’t in a hurry, I walked at slower pace, taking the time to look at the surroundings and their changing red autumn colours. The way home is partly on a dirt path among the fields and as beautiful as it may be; I couldn’t help but notice that some people still haven’t learned not to littler in the nature. I found wrappers and cigarette butts. Personally it saddens me to see how little people care and how little they realize the harm they are doing. Well, I ended up staying there and picked up what I could find and placed it in the bin which was just a couple of meters away (I admit I cursed a little at whoever did this). Once I got home I wrote this blog post and searched for an appropriate quote:
“The greatest threat to our planet is the belief that someone else will save it.”
– Robert Swan
Apple Beetroot and Crusted Goat Cheese Salad
Recipe for 4 as a starter
Prep time: 12 min
Cook time: 4-5 min
For the salad:
2 cooked beetroots
100 g soft green salad or arugula
200 g goat cheese log
4 tbsp. breadcrumbs
4 tbsp. chopped walnuts
1 tbsp. olive oil
For the dressing:
2 tbsp. balsamic vinegar
2 tbsp. olive oil
2 tbsp. walnut oil
1 tbsp. runny honey
Salt and pepper
Cut the beetroot into 2-3 cm chunks.
Peel and core the apples and roughly cut into the same size as the beetroots.
Thinly slice the onion.
In a small bowl mix together the balsamic vinegar, olive oil, walnut oil, honey and salt and pepper to taste.
On each plate, place the salad leaves and on top add the beetroots, apples and sliced onions.
Cut or break with your hands the goat cheese into pieces of about 3-4 cm. In a bowl break the egg and beat it with a fork. In a second bowl place the walnuts and the breadcrumbs. First pass the cheese pieces into the egg wash and then roll them in the walnut breadcrumb mixture.
Heat the olive oil in a non-stick pan and add the breaded goat cheese to cook for 2-3 minutes, until they start getting soft but are not too runny.
Finally add the dressing just before serving the breaded goat cheese and serve.