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.

 

Broccoli Fries

Broccoli FriesI admit I like munching in front of a film, with the fireplace burning and my dog begging for some food. Continue reading

My fiancé is in regional politics and the campaign is starting so I know that when I’m not accompanying him, I will be enriching my film culture. The good thing is that I will get to watch films in original version 🙂 – In order not to feel too guilty when I treat myself, I try to make lighter and healthier snacks instead of fried chips or salty meats… well, sometimes I succumb to cheese, but I try to limit eating too much of it by using it in smaller quantities. A little of the dairy delight can go a long way and this is what I did for with this recipe. A little cheese for these baked broccoli fries is all that is needed… along with the other ingredients of course.

 

Broccoli Fries

 

Recipe for 2-3 people

Prep time: 10-15 min

Cook time: about 8 min

 

Ingredients

250 g broccoli florets

3 tbsp. breadcrumbs

3 tbsp. finely chopped walnuts

2-3 tbsp. finely grated cheese

¼ – ½ tsp. smoked paprika

1 dl cream

Salt

 

Recipe:

Heat oven at 210°C.

Clean and cut the broccoli florets into bite sized pieces.

In a bowl place the cream; in another bowl place the breadcrumbs, walnuts, grated cheese and smoked paprika.

Take a few pieces of broccoli and soak them in the cream, let excess drip and then coat them with the breadcrumb, walnut mixture. To prevent the dry mixture from getting too soaked I divided the quantity and used them one at the time.

Once they are coated place them on a baking tray lined with parchment paper and cook in the oven for 8-9 min. 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.

 

Beetroot Pesto

Beetroot Pesto I always keep cooked beetroots in my fridge. They always end up being useful in one way or another. Continue reading

Last Friday I wanted to avoid staying too long outside in the cold, so I stayed home and cooked with whatever I had left at home. When I opened the fridge I saw the beetroots and I still had a little goat cheese left; that’s when I decided to give this pesto a try. I made the pesto in the morning and had it with some pasta in the evening. Besides the colour, which I find absolutely beautiful, I really enjoyed this recipe; it was a change from the traditional pesto recipe.

Beetroot Pesto Beetroot Pesto

 

Beetroot Pesto

 

Prep time: 5 min

 

Ingredients

90 g cooked beetroots

35 g dry roasted walnuts

1 tbsp. chopped onions

1 tbsp. chopped parsley

Rock salt and pepper

50 g finely grated hard goat cheese

1.2 dl olive oil

 

Recipe

Cut the beetroot(s) into chunks.

In a food processor place the beetroots, walnuts, chopped onions parsley, salt and pepper. Process the ingredients and rectify taste with salt and pepper if needed.

Add the cheese and the olive oil and mix all together.

Serve with pasta, on crostini and why not with some beef?

 

 

Rolled Lasagne with Radicchio Walnuts and Sbrinz Cheese

Rolled Lasagne with Radicchio Walnuts and Cheese (Sbrinz) Sometimes life is funny. Continue reading

The evening I said “Yes! Yes!” to my future husband’s marriage proposal, I absolutely didn’t think about how things would naturally evolve; I guess neither did he. We haven’t got a date yet, but his father has already told all his brothers, aunts and uncles and cousins we’re getting married. He has also already gone to search for a possible venue and, he told me about it a couple of times already. My mother, on her side, has already gone to two bridal dress shops: on her own. I think it’s absolutely adorable what they’re doing and it makes me smile to see that they’re almost more stressed than we are.

This recipe is adapted from one of the first cookbooks I bought myself over ten years ago when I lived in Geneva. I guess that’s why it has personal value. The book is called “Cuisinez entre copains” (“Cook among friends” in English) and it’s from Sabine Sälazer and Sebastian Dickhaut. I like the appearance of these pasta “treats”. I serve the either as an appetizer or as a side dish.

Rolled Lasagne with Radicchio Walnuts and Cheese (Sbrinz)

Rolled Lasagne with Radicchio Walnuts and Cheese (Sbrinz)

Rolled Lasagne with Radicchio Walnuts and Sbrinz Cheese

 

Recipe for 24 pieces

Prep time: 25 min

Cook time: 25 min

 

Ingredients

6 lasagne sheets

360g radicchio leaves

60g grated Sbrinz or Parmesan (+ 5-10g extra to sprinkle on top)

2 tbsp. lemon juice

2 tbsp. finely chopped walnuts

40 g sour cream

1 tbsp. olive oil

Salt and pepper

(optional: finely chopped parsley)

 

Recipe

Heat oven at 190°C.

Chop the radicchio leaves into 1 cm pieces.

On a medium fire, heat 1 tbsp. olive oil in a pan and add the chopped radicchio, salt and pepper to taste and cook for 4-5 min. Add the sour cream, toss, cook for another 1-2 minutes and remove from heat. Add the walnuts, toss and set aside.

Place the lasagne sheets in pan with boiling water and immerse the pasta sheets to cook for 5 min.

Line a baking tray with wax paper. On a chopping board, place one lasagne sheet lengthwise. Spread 1/6 of the wilted radicchio with sour cream and walnuts on the pasta sheet. Leave a couple centimetres uncovered, as this will be the outer side of the rolled lasagne. Sprinkle 10g of the grated cheese on top and roll the pasta sheet. Cut the roll into 4 parts and place it on the baking tray. Repeat with the rest of the lasagne sheets.

Once all is rolled, drizzle a little olive oil on top and sprinkle the remaining grated cheese on top. Cook in the oven for 18-20 min. Optionally sprinkle the parsley on top and serve.

Apple Beetroot and Crusted Goat Cheese Salad

Apple Beetroot and Crusted Goat Cheese Salad 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

 Apple Beetroot and Crusted Goat Cheese Salad

Apple Beetroot and Crusted Goat Cheese Salad

 

Recipe for 4 as a starter

Prep time: 12 min

Cook time: 4-5 min

 

Ingredients

For the salad:

2 cooked beetroots

2 apples

100 g soft green salad or arugula

1 onion

200 g goat cheese log

1 egg

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

 

Recipe

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.

 

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.

 

Pink Polenta Slices with Lamb’s Lettuce and Goat Cheese Salad

Pink Polenta Slices with Lamb’s Lettuce and Goat Cheese Salad 3When I looked at this dish yesterday I felt I succeeded in my quest for the day: add colour around me. I love snow and like yesterday, I love going for a walk around my village. I don’t regret a moment although I admit  I didn’t dare going with my scooter.

Continue reading

I said I love snow but these past 2-3 weeks I have only seen the sun for two days and when it’s like this, I feel drained and join the weather complaining crowd. I was some time since I had made polenta and as St. Valentine is approaching I thought the colour works well for the occasion. I had fun trying this recipe and I liked the flavor combination between the salad and the polenta with the beetroot. The only thing I would say is that next time I might change the shape because like this they remind me of hamburgers.

Pink Polenta Slices with Lamb’s Lettuce and Goat Cheese Salad 4

Pink Polenta Slices with Lamb’s Lettuce and Goat Cheese Salad

 

Recipe for 2

Prep time: 8-10 min

Cook time: 15-20 min

 

Ingredients:

 

80 g cooked beetroots

1 dl milk

2dl stock

120g fine grain polenta

1 tbsp butter

Salt and pepper

3 tbsp olive oil

1.5 tbsp white wine vinegar

3 tbsp chopped walnuts (dry roast them for a  more intense taste)

3 tbsp dried cranberries

50 g brie made with goat cheese ( or another goat milk based but creamy cheese)

 

Recipe:

Cut the beetroot into chunks and put it in a mixer with the milk. Whiz until smooth and pour into a pan with the stock. Bring to a boil and sprinkle in the polenta. Stir constantly with a wooden spoon on a low fire for 7-9 min. Add water if needed and season with salt to taste.

Remove the polenta from the fire, add the butter and mix it in. Pour the mass on a cutting board lined with oven paper. Take another piece of oven paper and place it on the polenta. With another cutting board, press down until the mass is about 2 cm thick. Set aside and leave to cool.

Once it has cooled down cut into the shape you prefer; I made rounds squares are just as fine ( you will actually waste less polenta this way).

Heat 1 tbsp olive oil on a medium heat and add the slices to brown, about 3-4 min per side.

Meanwhile prepare the dressing with the olive oil and the vinegar. Cut the cheese into about 1 cm cubes and add them to the salad with the walnuts and the dried cranberries. Add the dressing to the salad, toss and add the rest. Serve with polenta slices.

Sweet Potato Gnocchi with Sage Butter Walnuts and Goat Cheese

Sweet Potato Gnocchi with Sage Butter Walnuts and Goat Cheese 4After spending ten days in constant company I needed a day at home where the only other heart beating in the house was the dog’s. I decided to stay home and get cooking something new for me. Continue reading

When I went to do my groceries for my day I saw some nice sweet potatoes and since making gnocchi part of the schedule, I thought that changing from the normal potato ones, could be fun. I can’t remember last time I had gnocchi and I was really looking forward to tasting this dish again. I made this dish only once, it was with my mother and we must have had guests. She only made them on those occasions and this was one of the reasons I wished we had guests more often. In my research for this dish I found a couple recipes at home but like almost always I wanted to see what I would find online. Including one of the versions I have from my mother, I found that many other recipes use the same ratio. I chose to follow the most commonly used version of the recipe and I liked the result; the gnocchi were soft but not mushy nor too floury.

Sweet Potato Gnocchi with Sage Butter Walnuts and Goat Cheese 1

Sweet Potato Gnocchi with Sage Butter Walnuts and Goat Cheese

Recipe for 4

Prep time: 30-40 min

Cook time: 40-50 min

 

Ingredients:

800 g sweet potatoes

200 g floury potatoes

300 g flour

Salt and pepper

1 good tbsp butter

A handful of sage leaves

Handful dry roasted walnut kernels

120 g goat cheese

 

Recipe:

Separately boil the sweet potatoes and the potatoes, skin on. Once soft, while still warm, remove skin. Mash the whole lot, mix and leave to cool.

Once cooled place the potato mash on a working surface, add the flour, a pinch of salt and the egg. Blend the whole preparation together without over working it. On a lightly floured surface take a piece of the gnocchi dough and roll it in order to have a 2 cm thick ‘sausage’. With a smooth bladed knife cut away pieces of about 2 cm (not like I did by using a fork). Repeat with the rest of the dough. Leave the gnocchi to rest for 15 minutes before continuing.

Fill a large pot with water and bring to a boil with some salt. Once the water sizzles add the gnocchi and once they rise to the surface remove them from the heat and set them aside. Remember not to overcrowd the pot, otherwise do it in more batches.

If the sage leaves are large, chop them. Cut the cheese into small cubes.

In a non-stick pan melt the butter and add the sage leaves and the walnuts. Cook on a low heat for about 1 minute. Add the gnocchi and toss to coat them. Add the goat cheese and cook further until it starts to melt. Eventually correct taste with salt and pepper, remove from fire and serve.

 

Dishlow Cookies

Dishlow CookiesTo me this is a recipe with a sentimental side to it. These  are the cookies my mother used to send me in large quantities when I was in boarding school. Continue reading

Thinking back, they could have been labelled as ‘meal replacement cookies’. Not only they are nutritious, but to me they also sometimes replaced meals. I remember that for some time, in my boarding school room, I used to hide the box behind my clothes because food was not allowed in the rooms. At night, once the light were out I would reach for a few of these cookies and with my room mate Carolina and we would munch through them while talking about the latest guy we liked. Once our energy had gone up sleeping was the last thing in our mind and if we did not chat more we were ready to have water fight. Our hope was that the woman who looked after us would not hear the giggling… Well, this is one of the memories attached to these cookies. Later, when I received new loads of cookies I would leave them in my locker and during breaks I would share them with my schoolmates. When I made this load the other day, sharing is what I did. I went to the nearby restaurant I often go to and left them for the clients with their who wanted them. From what I’ve seen they enjoyed them.

Dishlow Cookies 5

I didn’t want to change anything from this recipe. It is has a tradition to me. The recipe of these cookies comes from a trip my parents and I made to Alaska in the early eighties. My mother got it from the woman cooking for the place we stayed at. I am not sure this is the right name for this recipe but who cares when it tastes good.

Dishlow Cookies 3 Dishlow Cookies 2

 

Dishlow Cookies

 

Recipe for about 4 oven trays

Prep time : 30 minutes

Cook time : 15-20 per tray

 

Ingredients :

 

2.3 ml vegetable oil (rape seed oil)

200 g white sugar

220 g brown sugar

2 eggs

2 vanilla pods

1 tsp baking powder

½ tsp salt

70 g oats

60 g ground walnuts

50 g coconut

 

Recipe:

Heat oven at 180°C.

In a bowl mix well the oil, the white and brown sugar and the eggs together. Open the vanilla pods and scrape the seeds out.

In a separate bowl mix the rest of the ingredients. Now add them to the oil/sugar/eggs mix. With a wooden spoon blend well until the preparation is nice and even.

Line the oven tray with parchment paper. Make small balls about 3-4 cm large. Place them on the tray with a bit of distance between them. Cook in the oven until brown, about 15-20 min per tray. Leave to cool on a rack.