Goat Cheese Toasts

Goat Cheese ToastsSeeing old Dutch acquaintances over the Christmas holidays made me think about the time I lived in Amsterdam. Continue reading

Besides being a city I absolutely fell in love with, I also often enjoyed having the nice sandwiches you could find around town. Actually, I don’t think I’ve ever eaten as many sandwiches as during that year. Among my favourite combinations was one I often chose, with goat cheese and honey. Thinking about that year made me want to eat something similar and so I made these toasts. In this recipe I added some beetroots and arugula because they add taste, texture and the eye also wants its part. These toasts can work for a quick lunch (1-2 p.p.) maybe with a salad, or a brunch or whenever you feel like it.

 

 

Goat Cheese Toasts

Recipe for 4 pieces

Prep time: 5-10 min

Cooke time: 15-20 min

 

Ingredients:

4 slices bread (1.5-2 cm thick, I used brown bread)

Butter

120 g goat cheese log

2 tbsp. sour cream

2 tbsp. dry roasted pine nuts

4 tsp. runny honey

12 thin beetroots wedges (a few millimetres thick)

Arugula leaves

Pepper

 

Recipe

Heat oven at 180°C.

Spread a little butter on each side of the bread slices and place them in the oven until lightly toasted, about 5-7 min.

Meanwhile crumble the cheese in a bowl and add the sour cream with some pepper. Mix the ingredients together.

Take the bread slices out of the oven and spoon over the goat cheese sour cream mix. Replace the slices in upper part the oven and cook them for about 15 min. Once the cheese starts to slightly brown, take them out.

Drizzle 1 tsp. honey over each slice, then; on each bread piece place 3 beetroot wedges and a few arugula leaves on top. Sprinkle with the pine nuts as a finishing touch. Serve.

Goat Cheese Butternut Slices

Goat Cheese Butternut In winter it’s always nice to put some colour in you life, that’s what I’ve done with this post. Continue reading

The superb colour of the butternut squash was enough to lift my day, especially because after a week of sun we’re back under the clouds and the rain (which should be snow by now) and our bones are once again on the waiting list to produce vitamin D. Tuesday, I was working on some notes and I didn’t feel like spending too long in the kitchen so I made this recipe, which is quick to prepare and while it’s cooking in the oven, you don’t really have to keep a close eye on it.

 

 

 

Goat Cheese Butternut Slices

 

Recipe for 4 as a side dish

Prep time: 15 min

Cook time: 30 min

 

Ingredients:

1 small butternut squash

150 g goat cheese log (alternatively use hard grated goat cheese)

1 tbsp. finely chopped rosemary leaves

1 tbsp. breadcrumbs

2 tbsp. finely chopped walnuts

Zest of 1 lemon

Cayenne pepper

Salt and pepper

1 tbsp. olive oil

 

Recipe:

Heat oven at 190°C.

Cut the butternut in half and slice it crosswise into 1 cm thick slices. Place the pumpkin slices in a sealable bag with 1 tbsp. olive oil. Shake the bag in order to make the oil coat each slice. Place the butternut on a baking tray lined with wax paper and season the slices with salt.

In a bowl finely crumble the goat cheese and add the chopped rosemary leaves, the breadcrumbs, the chopped walnuts, the lemon zest, cayenne pepper, a little salt and pepper.

Sprinkle the goat cheese mix on top of the butternut slices and cook in the oven for about 30 min, or until the squash is soft when pierced with a knife. Serve.

 

Cheese Stuffed Bread Rolls

Cheese Stuffed Bread Rolls 2Here is my first recipe since my return from my trip in Spain. Continue reading

It was the first time I really travelled through that country and I enjoyed it so much. We first go to Barcelona and I loved the general vibe of the place with its museums and shops. As always, when I travel with my boyfriend, we walk a lot but this time I sprained my ankle the day before leaving so walking was a little harder than usual but I was determined not to show my pain. The biggest frustration in this merit was that for two weeks I couldn’t even consider the idea of wearing high heels and I had three pairs in my suitcase (plus one I bought over there). While we were in Barcelona we went to Sitges for a day to visit a former roommate of mine from when I was in boarding school as a teenager. I wanted to mention this because it was four years since we saw each other last time and we always have a great time together. Besides the great laughs I also met her adorable son and daughter, which were not there yet last time we met and yes, I felt a little like I was their aunt. From Barcelona we flew to Seville for a couple of days, we walked around and saw the inquisition museum (where the entrance was free but I would rather have paid and gotten something more out of the experience). There we also celebrated my birthday on another rooftop bar right in front of the cathedral where the view was just breath taking. The following day we moved to Cordoba just for one night and in the short time we were there we realized one day was a little short so, we’ll get back there one day or another. Our last two stops were in Granada, where we visited the Alhambra and went shopping a little more for my joy but not so much my boyfriend’s. Finally we reached a place near Marbella where we relaxed for a few days in my mother’s holiday home: sun, drinks and pool. Once we got to our final stage we realized we were really a little tired and we enjoyed the sun and water. I also enjoyed the kitchen because halfway though the holiday I began to miss my cooking sessions. Here are a few pictures from our vacation.

This was our holiday and now, back to today’s recipe I thought of making something easy, friendly and a little different. I had the idea for this recipe trotting in my head for a while so I went for it and it turned out well. For the dough I used this quick pizza dough recipe; the only change I made to it is that I reduced the amount of sugar. Easy and quickly ready this recipe works well as an appetizer or why not served with a salad?

 

 

Cheese Stuffed Bread Rolls

Recipe for 8 pieces

Prep time: 20 min (+15 min rest)

Cook time: 15 min

 

Ingredients

250 g flour (if you can use the “00” type)

1 bag (7gr) dry instant yeast

1 tsp sugar

¼ tsp salt + more to sprinkle on top of the bread rolls

1.5 dl lukewarm water (32-36°C)

2 tbsp finely chopped basil

8 pieces hard goat’s cheese cut into 2 cm cubes – about 100 g

Olive oil to brush the bread rolls

 

Recipe

In a bowl combine half of the flour, yeast, sugar and salt. Add the water and start kneading while gradually adding the rest of the flour. Add the chopped basil and knead further to uniformly blend the green into the dough. Cover with a tea towel and leave to rest for 15 min.

Heat oven at 190°C.

Divide the dough into 8 parts. Take one part, lightly flatten it and place a cube of cheese in the middle. Close the dough around the cheese cube and form a ball. Make sure the dough is nicely sealed or the cheese might run out during the cooking process. Repeat with the other seven parts of cheese and dough. Brush the bread rolls with olive oil and sprinkle over some salt on top (use coarse salt if you have it).

Place in the oven and cook for 15 minutes or until nicely browned. Remove from oven and leave to cool for 5 min before serving.

 

Chicken Salad with Radishes Walnuts and a Goat Cheese Dressing – Salade de Poulet Radis et Noix Avec Vinaigrette au Fromage de Chèvre

Chicken Radish and Walnut Salad with Goat Cheese Dressing I like my once a week lunch moment with my mother because we like the same flavours and light, simple dishes. Continue reading

Last week, before I left for my weekend I had time to meet up with her and made this salad. As I prepared lunch I began thinking that I’m glad that in the past few years I have rediscovered radishes as an ingredient. I told my mother that the only other time in my life I had them regularly was as a child. I would eat them with just a little salt and I used to find them delicious. If I was a bit peckish before a meal that would be one allowed snack. I used to be a chubby kid anyway but at least I was healthy one. All this was before I became anorexic at the age of twelve where radishes only could have been a lunch. But this is another story… In this recipe I like the spicy kick and crunchiness radishes have; they go really well with the creamy goat cheese dressing and the walnuts. This salad with a piece of bread makes a light but complete meal.Chicken Radish and Walnut Salad with Goat Cheese Dressing

 

Chicken Salad with Radishes, Walnuts and a Goat Cheese Dressing

Recipe for 4

Prep time: 15 min

Cook time: 6-8 min

Ingredients

For the salad:

4 chicken breasts

2 tbsp olive oil

8 radishes

1-2 spring onions

12 walnut kernels dry roasted

 

For the dressing:

2.5 tbsp fresh goat cheese

3 tbsp white wine vinegar

4 tbsp olive oil

1 tbsp water

Salt and pepper

 

Recipe

Thinly slice the radishes and spring onion(s). Roughly chop the walnuts.

For the dressing mix all the ingredients together and set aside.

Cut the chicken into 2 cm chunks and season with salt and pepper. Heat 2 tbsp olive oil in a pan and place the chicken bits to brown on all sides.

In a bowl combine the radishes, spring onion, lambs lettuce, walnuts and chicken. Pour over the dressing, toss and serve with some fresh bread.

 

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Version Française

Chicken Radish and Walnut Salad with Goat Cheese DressingJ’aime mon une fois par semaine moment du midi avec ma mère parce que on a les mêmes gouts et on apprécie les plats simples et légers. La semaine dernière que je parte pour mon weekend on a eu le temps de se voir et j’ai préparé cette salade. Pendant que je préparais le repas j’ai pensé que j’étais contente d’avoir redécouvert ce légume ces dernières années. J’ai dit à ma mère que la seule autre fois dans ma vie ou j’en mangeais régulièrement c’était étant enfant. Je les mangeais toujours avec un peu de sel et je les adorais.  Si j’avais faim avant un repas ça c’était un des petits snack autorisés. J’était de toute façon une petite fille bien ronde mais au moins j’étais en bonne santé. Tout ça c’était avant que je devienne anorexique à l’age de douze ans ou que des radis auraient pu être mon repas. Mais ça c’est une autre histoire… Dans cette recette j’aime le côté un peu piquant e la consistance croquante du radis ; ils vont très bien avec la vinagrette au fromage de chèvre et les noix. Avec un peu de pain, cette salade constitue un repas de midi léger mais complet.

Chicken Radish and Walnut Salad with Goat Cheese Dressing

Salade de Poulet Radis et Noix Avec Vinaigrette au Fromage de Chèvre

Recette pour 4

Temps de préparation: 15 min

Temps de cuisson: 6-8 min

 

Ingrédients

Pour la salade:

4 poitrines de poulet

8 radis

1-2 oignons nouveaux

12 cerneaux de noix grillées à sec

Pour la vinaigrette:

2.5 cs fromage frais de chèvre

3 cs vinaigre de vin blanc

4 cs huile d’olive

1 cs eau

Sel et poivre

 

Recette

Couper en fines tranches les radis et le(s) oignon(s) nouveau(x). Hacher grossièrement le noix.

Pour la vinaigrette mélanger tous les ingrédients et mettre de côté.

Couper en morceaux de environ 2 centimètres le poulet et les assaisonner avec du sel et du poivre. Chauffer 2 cs d’huile d’olive dans une poêle et y mettre le poulet à dorer de tout les côtés.

Dans un bol mettre les radis, les oignons nouveaux, la mâche, les noix et le poulet. Verser la vinaigrette par-dessus. Mélanger et servir avec un bon pain frais.

 

Chicken and Goat Cheese Stuffed Potato

Chicken and Goat Cheese Stuffed Potato On Saturday I went the easy way and bought a ready cooked chicken but since I went out in the evening I had some left over for Sunday. I wanted to do something with that cooked meat and then I saw I had the potatoes and I began craving for stuffed / baked potatoes. I like this food for easy/lazy days like Sundays. Continue reading

This is the day of the week I usually stay at home sit next to the fireplace and either read or watch a film; that is after I go for my run. I prepared the potatoes and while they were in the oven I got my running outfit on and went for my run. It was pure joy. After a month or more we are finally having more consecutive days of sun. I noticed these last few days I keep on telling myself in what a good mood I am and how much more energy I have. I really enjoyed my run and the good news is that by the time I got back home the potatoes were ready to be stuffed… and very soon tasted.

Chicken and Goat Cheese Stuffed Potato

Chicken and Goat Cheese Stuffed Potato

Chicken and Goat Cheese Stuffed Potato

 

Chicken and Goat Cheese Stuffed Potato

 

Recipe for 4 potatoes

Prep time: 15 min

Cook time: 1h 10 min

 

Ingredients:

4 large floury potatoes

Olive oil

120 g cooked chicken

120 g goat cheese

2 tsp chopped rosemary

2 tsp thyme leaves

¼ tsp cayenne pepper

2 tbsp sour cream

Salt and pepper

1-2 spring onions

 

Recipe:

Heat oven at 180°C.

Clean the potatoes and place them in a bowl. Drizzle a little olive oil on them, coat and sprinkle with salt. Place the potatoes in the oven on a rack (you can some oven paper on another rack under the potatoes in case moisture should drip down). Cook for about one hour. Insert a knife in the potatoes to check that the center of the potato is soft.

Chop the chicken and the goat cheese and place them in a bowl. Add the sour cream, rosemary, thyme, cayenne pepper and salt and pepper to taste. Slice the spring onion and set aside.

Remove the potatoes from the oven and cut out a wedge of about 1/3. Remove the skin from the cut out wedges and add the potato meat to the bowl with the chicken and goat cheese. Roughly mash the potatoes and mix well.

Scrape a little the center of the four potatoes and fill them with the prepared stuffing. Add the spring onions on top. Replace in the oven for 8-10 min. Serve with a salad.