Peach, Blue Cheese and Arugula Salad with Caramelised Walnuts

Peach, Blue Cheese and Arugula Salad with Caramelised Walnuts So after a week in the very hot southern Spain I’m back and filled with motivation and excitement: – 1 month and 15 days to the wedding! Continue reading

The good thing about being back is that even if it’s too hot for Switzerland standards, it’s still cooler than in Marbella. Nevertheless the temperatures call for fresh recipes where you don’t have to stand too long in front of the kitchen plates. In this recipe I combined blue cheese and peaches because the work really well when paired. In addition I decided to add some caramelised walnuts for the sweet crunch effect. I found a really easy and quick recipe on natashaskitchen.com. Since I didn’t want to over do it with the sugar, I changed a little the proportions and it turned out just fine.

 

Peach, Blue Cheese and Arugula Salad with Caramelised Walnuts

 

Peach, Blue Cheese and Arugula Salad with Caramelized Walnuts

 

Recipe for 4 as a starter or a side dish or 2 as a main

Prep time 10 min

Cook time 5 min

 

Ingredients:

2 white peaches

50 g walnuts

50 g sugar

½ tbsp. sugar

100 g arugula

140 g Gorgonzola

3 tbsp. olive oil

1.5 tbsp. balsamic vinegar

Salt and pepper

 

Recipe:

Heat a non-stick pan on a medium fire and add the butter, sugar and walnuts. Cook for five minutes stirring often. Once the sugar has caramelised and is a nice brown colour, transfer the walnuts to a piece of parchment paper, spread them around and let them cool. Once they will have cooled roughly chop them with a large knife.

Cut the peaches in half and then into quarters before de-pitting them. Cut each quarter into three segments.

Cut the Gorgonzola into 1.5-2 cm pieces.

Prepare the dressing by mixing the olive oil with the balsamic vinegar then add salt and pepper to taste.

In a bowl place the arugula and pour in about ¾ of the balsamic dressing. Toss until evenly coated and place in a serving dish. On top distribute the peach sections and the Gorgonzola. Drizzle the remaining dressing and sprinkle the caramelised walnuts. Serve asap.

 

Chicken & Blue Cheese Salad

Chicken & Blue Cheese SaladI don’t know about you but the transition from winter to spring is always a challenge for me. Between mood and energy swings, I never know how the day will turn out. One solution I found to help me was to simplify everything, even my cooking. This is why I made this straightforward chicken and blue cheese salad with celery. Using leftover chicken, I found this recipe to be versatile as I can spread it on a sandwich for a quick lunch or serve it on toasts for an aperitif or eat it the way it is with some green salad. It’s a refreshing recipe, which is ready in no time; it’s creamy but with a crunch coming from the celery.

Chicken & Blue Cheese Salad

 

Chicken & Blue Cheese Salad

 

Recipe for 4

Prep time: 10-15 min

 

Ingredients:

280 g cooked chicken

140 g celery stalks

100 g mascarpone

100 g Gorgonzola

80 g sour cream

3-4 tbsp. chopped chives

1 tbsp. walnut oil

Pepper

Either 4 buns or some sliced bread

 

Recipe:

Cut the chicken into thin strips and finely slice the celery.

In a bowl mix together the mascarpone, Gorgonzola and sour cream. To it, add the chicken celery, walnuts, chives pepper. Mix all together and either use it for an aperitif on some bread or as a flavourful sandwich filling.

Potato and Beetroot Rosti

Potato and Beetroot Rosti I find rosti is a little like pasta or pizza: there’s infinity of combinations you can make. Continue reading

This time I have paired the usual potatoes with fresh beetroot. I like the earthy taste of the beetroot and this works so well with potatoes… I guess I’ve already said it, but I think that rosti is the Swiss comfort food and this time, the plus, is that it’s a dish high in colours. I just feel at home when I eat it. I served this rosti I made a blue cheese sauce by mixing 40g Roquefort, 100 g half-fat sour cream and pepper.

By the way, I’m sorry for the slight delay. We’ve been harvesting the whole day and I ran a little late since it’s almost a tradition to have a drink after work.

Potato and Beetroot Rosti Potato and Beetroot Rosti

Potato and Beetroot Rosti

Recipe for 3-4 as a side dish or for 1-2 as a main meal

Prep time:15 min

Cook time: 35-40 min

 

Ingredients:

 

200 g raw beetroot

600 g boiled potatoes, peeled

1 onion

2 tbsp. rapeseed oil

2 tbsp. butter

Salt and pepper

Recipe:

In a bowl grate the beetroot with a large holed grater. Either using a tea towel or using

a sieve, remove excess moisture.

In a second bowl grate the potatoes.

Chop the onion and add it to a pan with the rapeseed oil. Cook onion on a low-medium fire until translucent, about 5-7 min. Add the beetroot and the potatoes to the pan and cook them on a medium fire for 8-10 min, occasionally stirring. Season the preparation with salt and pepper to taste.

Shape the rosti into a patty and leave it to colour for 10-15 min. A couple of minutes before turning the rosti add half of the butter around the edges.

Turn the rosti with the help of a lid or a dish and leave to colour for another 10-15 min. Repeat the process by adding the butter the in last few minutes of the cooking process.

Serve warm, eventually with the blue cheese sauce.

Endive and Blue Cheese Soup

Endive and Roquefort Soup 3What better than a warm soup when it’s cold outside? Well, there are other things but this is a blog about cooking. Continue reading

I personally have periods where I could eat soup every day and other times it’s the opposite. I’m still in Valais and a friend and former school mate from Germany has come to stay with me for a few days. The day she arrived I thought it would be nice to have a simple lunch so I made this soup and served it with some brown bread. My ideas was to make a soup with a food combination I like and of course to make it with seasonal products. Endive is seasonal and it marries so well with blue cheese. I went and baked the endive; for the rest of the soup I followed the same method I use when I make a blue cheese sauce for pasta, I just added a little more cream.

Endive and Roquefort Soup 2

Endive and Blue Cheese Soup

 

Recipe for 2

Prep time : 10 minutes

Cook time : 45 minutes

 

Ingredients :

500 g endive

70 g Roquefort

Salt and pepper

1.2 dl cream

1 large tbsp melted butter

Nutmeg

A few walnut kernels (and eventually a little walnut oil)

 

Recipe:

Heat oven at 220°C.

Cut the endives in half lengthwise and place in an oven proof dish. Pour over the melted butter and season with salt and pepper. Place in the oven for about 40 minutes or until the endives are soft.

Meanwhile in a pan place the cream and the Roquefort in a pan and cook on a low fire until the cheese has melted.

Once the endives are ready place them in a blender and whiz until pureed.  Add them to the Roquefort and cream and mix.

Serve hot and garnish with roughly chopped walnuts and eventually a drizzle of walnut oil.

 

Caramelized Endive with Blue Cheese and Walnuts

Caramelized Endive with Blue Cheese and WalnutsI can’t remember the last time I had endive. This veggie, with its slightly bitter taste, is something I love to pair with blue cheese; this is what motivated this week’s recipe. I cooked this for my mother and I for our almost traditional Thursday lunch get-together. Continue reading

Historically, hazards and accidents have often been at the origin of discoveries; in cooking this happened so often. The endive is the result of such hazard. The discovery of the endive is attributed to a Belgian farmer who, around 1830, forgot to look after the chicory he had been growing. The roots had grown into endives and when the farmer tasted them, he liked their distinctive flavour (info: http://www.veraveg.org/Veg%20History/Veg%20History%20Endive.html ).


Caramelized Endive with Blue Cheese and Walnuts

For 2 people:

Time: 25-30 min


Ingredients:

2 endive

10g butter

1 generous tsp sugar

2 tsp breadcrumbs

3 dry roasted chopped walnut kernels

40g blue cheese (I used Roquefort)

2-3 chopped sage leaves

2 small tsp sour cream

Salt and pepper


Recipe:

Heat the oven at 200C and lightly oil a baking dish.

Cut the cleaned and dried endives in half. On a reasonably hot pan add the butter and sugar. Once the butter starts to bubble add the endives face down and leave them until browned and caramelized, about 3 min. Remove and place in the oiled baking dish.

In a bowl mix the bread crumbs, the chopped sage and walnuts, pepper and a little salt.
Crumble the blue cheese in the mix and rub the preparation together until evenly mixed. Add the sour cream and mix again.

Spoon a quarter of the blue cheese preparation on each endive half and place in the oven for 15-20 minutes. Serve hot.

Crunchy salad with blue cheese dressing

Celery apples and rocket saladI don’t know why but lately I tend to have gorgonzola a lot. I use it with polenta, avocadoes, bacon, bread, pears and so on. I often thought that the origin of this cheese must have been the result of an accident. Through history there are so many inventions attributed to accidents and this is not only in the kitchen; it is also in other scientific discoveries (like penicillin). Crepes, for example, are said to have originated when a batter like preparation was dropped on a hot stone by mistake. And in the same category of good accidents I also found Gorgonzola. The legend occurs in Gorgonzola (a town near Milan)and the cheese is said to have been created by a young and dairyman trying to repair the rennet he messed up. He was in love and passion for a girl made him neglect the process of cheese making. Thank you love.
Continue reading

I made this salad for my usual Thursday lunch with my mother. I like cooking for her because our tastes are similar. People influence what you cook and I like it because it forces me to try out new dishes and discover the result and when you get it, it is such a great satisfaction.


Crunchy salad with blue cheese dressing.

Recipe for 2

Time: less than 20 min

Ingredients:

80g gorgonzola

80g half fat sour cream

1 tbsp lemon juice or white wine vinegar

1 tsp olive oil

8 walnut halves

4 slices of streaky bacon

3 branches celery

1 good handful of rocket salad

2 apples (I chose braeburn)

Salt and pepper

 


Recipe:


Place the gorgonzola in a bowl and soften it with a fork. Add the sour cream, the lemon juice the salt and the pepper. Mix all the ingredients.

Heat a pan and toast the walnuts. Remove them from the pan and set aside to cool.
In the same pan brown the bacon.

Cut the celery into thin strips.

Peel and core the apples, cut them into pieces the same size as the celery.

Roughly chop the walnuts and the bacon.

Mix the celery, apples and rocket with the blue cheese dressing and plate.

Add the walnuts and the bacon on top.