It’s been a few moths since I last posted, but this has been the most special year for me. The most important thing is that I’ve learned to face my fears, and I feel stronger than ever before. I don’t want to get into too much detail because it’s our story, but I recently got divorced to my best friend, and this event triggered a sense of independence I didn’t think I had in me. Continue reading
2017 is about to end, and since this will be my last recipe for this year I thought I’d post a festive recipe. I had a few friends over last week and made this kale and butternut wreath with a warm cannellini salad. I based my version on this recipe. I always dreaded hosting a vegetarian dinner that wasn’t a fondue or a raclette (our Swiss staple winter food), but now I dare. Even if there are comments on there not being meat, I don’t care anymore. Well I hope you’ll like it.
From the bottom of my heart I wish everyone the best for the end of 2017 and the beginning of 2018!
Kale and Butternut Wreath
Recipe for 4
Prep time: 30 min
Cook time: 40 min
300 g butternut
1 red onion
1 tbsp. olive oil
1 garlic clove
A few scrapes of freshly grated nutmeg
Salt and pepper
1 x 32 cm puff pastry round (preferably always use the pure butter kind)
80 g fresh cheese (I used a local kind called ‘Büscion’, but ricotta or fresh goat cheese are just as good alternatives.)
3-4 tbsp. grated Gruyere cheese + 2 extra for dusting the crown
1 egg beaten
Heat oven at 220°C.
Cut the butternut into 1,5-2 cm cubes. Cut the onion in half then into chunks, and divide its layers. Crush the garlic clove with the blade of a knife. Place everything into a baking tin. Add 1 tbsp. olive oil, salt, pepper and a bit of nutmeg, and mix. Bake for 20 min, tossing mid way through the cooking process. Once ready remove form over and let the veggies cool a little (this stage can easily be made a few hours in advance).
Reduce oven heat to 200°C.
Finely chop the kale.
Place the puff pastry on a baking tray lined with oven paper. Cut it into quarters and then each quarter in half. In a round, turn the points outwards to create a star like shape. Make sure the pieces of dough slightly overlap each other.
Scatter the kale at the base of the triangles (optionally season with a little salt), and on top add the cooked butternut and onion. Sprinkle four tablespoons of the grated Gruyere and on each piece place a little of the fresh cheese (about 10g per triangle). Season with pepper. Take the points of the triangles and delicately fold them towards the inside of the wreath.
Add a few drops of water to the beaten egg, and brush the top of the pastry with it. Sprinkle with the remaining cheese. Bake for about 20 min, until golden brown.