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 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
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
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.
It’s blueberry season and this year my garden has been really generous. Generosity doesn’t only come from my garden but also from the birds which are not as greedy as last year… maybe there’s more sources of food elsewhere. I really wanted to post a recipe with blueberries Continue reading →
so looked for inspiration and found an idea I liked here and from there I made my own version of this pancake batter pancake. I find it’s a perfect recipe for the summer as its light consistence goes well with the warm weather. This will be my last recipe for the next two weeks. This weekend I’m off to a high school reunion (I can’t wait!) and next Thursday we’re off to Marbella for a week with my fiancé and a friend of ours. Meanwhile I wish you all a great beginning of summer and see ya in a couple of weeks!
Blueberry & White Peach Pancake Batter Cake
Recipe for 6-8 servings / a 22-24 cm x round cake pan
Prep time: 15-20 min
Cook time: 45-50 min
2 dl milk
1 vanilla pod
50 g sour cream
2 large eggs
50 g butter melted
225 g all purpose flour
150 g sugar
2 tsp. baking powder
1 tsp. salt
130 g blueberries
1 white peach
Heat oven at 180°C and grease a cake pan
Add the sour cream to a bowl. Incise the vanilla pod, scrape out the seeds and add them to the sour cream then mix. Now add the milk eggs and melted butter.
In another bowl place the dry ingredients: flour, sugar, baking powder and salt. If the baking powder is a little pebbly pass it though a strainer.
Add the wet ingredients to the dry ones and whisk until the dough is smooth. Use a strainer if you end up getting lumps.
Cut the peach in half and remove the pit. Cut each half into two parts and then divide each quarter into two parts.
Pour the batter in the cake pan. Sprinkle the blueberries on top and place the peach wedges in a circle.
Bake for 45-50 min. Once the top of the cake has a nice golden colour (check by inserting a toothpick in the batter and if it comes out dry it means it’s ready) remove it from the oven and wait 5-10 minutes before removing it from its mould. Dust the cake with icing sugar and serve.