Tag

goat cheese

Browsing

The earthy beetroot is the perfect companion to the perfumed and sweet apricot; the goat cheese brings the creamy element to the dish, and the pistachios the crunch. In other words, Apricot, Beetroot & Goat Cheese Salad is a fulfilling and colourful salad! My mom introduced me to that recipe. The original version featured raspberries and beets, and I initially had reservations about the unusual combination of goat cheese, beets, and raspberries. However, once I tried it, I was completely won over! Try this Apricot, Beetroot & Goat Cheese Salad. You won’t regret it! Such a satisfying, earthy, vibrant, and refreshing salad! Apricot Pairing Did you know that apricots are from Asia? This perfumed, like no other, fruit is the most refined of fruits, in my opinion. An apricot is almost like a flower, and its taste is perfectly ripe, fragrant and delicate. In the best way! While combining this fruit,…

A 2 Ways recipe of Fig, Honey and Goat Cheese Popsicles for a dynamic sweet and salty bite this summer! These ice pops only use five ingredients and are a great snack for mature palates, a fun way to go back in time but in style! Looking for a different way to cool down this summer? Try those exquisitely smooth fresh Fig, Honey and Goat Cheese Popsicles. So easy to make and different. I love to mix salty and sweet, and popsicles seem to always be on the sweet side, so why not make it a touch more interesting with goat cheese? The result is simply heavenly, creamy and a touch of crunch if you add some almonds. I’ve done it two ways: one is in a normal popsicle mould, and the other is simply a fresh fig rolled into the same Greek yogurt and goat cheese mixture topped with…

A Mediterranean classic combo of fresh figs and goat cheese in a salad form with tomatoes, walnuts, the usual honey touch, and a balsamic cream not to overpower the dish. Figs and Goat Cheese Salad will blow your mind! This Figs and Goat Cheese Salad will make you want to forget all those other salads before this one. A simple combination that makes fireworks. Like in the Ratatouille movie, when the rat melts cheese on the mushroom with the help of a lightning bolt… Some ingredients are just much better coupled; this is a good example. A slice of melted goat cheese on a fresh fig piece! Served with crunchy lettuce, walnuts, and cherry tomatoes with a honey dressing and extra balsamic cream. Fig, goat cheese salad Goat cheese Paradise Where I live, close to the Pyrenees mountain chain, they do some great goat cheeses! Although we don’t see them…

Beetroot and Goat Cheese Mini Quiches have a ruby red filling with a white core of fresh goat cheese made in a “rösti way” cup with seasoned grated potato for an extra colourful and fun bite. When you like a combination of 2 ingredients as I do, in this case, beetroot and goat cheese, you must find as many ways as possible to enjoy it! Beetroot and goat cheese mini quiches is a simple, light and fun recipe which goes well with a nice green salad. Also, a nice, cold or warm polyvalent bite makes it suitable for picnics, express lunch or even a snack. Its colour is perfect for special events like Mother’s or Valentine’s day. The Potato Cups The potato cups are similar to a “rösti,”  which consists of squeezing out all the juice from the potato and adding a touch of flour, oil and seasoning, then frying in the pan. But here, the…

A tower or lovely colours this mini ratatouille. A fun twist on a French classic with roasted eggplant, zucchini, tomato, red bell pepper and goat cheese served with a Spanish Salsa Verde. This mini Ratatouille is my favourite vegetarian dish, plus it’s so healthy and easy to make. This version is a mini one, a tower of all the classical ingredients topped with a Spanish salsa verde. There are so many versions of ratatouille out there, some with capers and a touch of vinegar (caponata) or spiced up a bit with Espelette pepper in the Basque region, etc. Most of the time aromatized with thyme, marjoram, laurel and other Mediterranean aromatic herbs. Some other times they add goat cheese or olives to the ratatouille. A pretty polyvalent dish! This ancient 18th-century French dish is usually served as a side dish to meat or fish. Usually made in a casserole, this…

Mini artichoke and goat cheese quiches are sublime little soufflés, you can make a whole bunch and keep the rest for lunch the next day accompany with a nice green salad. They are as good warm or cold and terribly easy to do. I’ve done already a few types of those in previous posts, the leek mini flamiche or the asparagus mini quiches, but this new version is done slightly differently ;”soufflé” style. I’ve separated the yolks from the whites and whipped the egg whites into a light foam (soft peak) just to give the egg some extra air to puff up. The soufflés don’t last eternally so you’ll have to serve the quiche as soon as possible, then they will loose their air and become normal quiches. There is nothing like biting into a soufflé; all that airy warm and fluffy texture filled with flavors is just one of my favorite…

Persimmon, Goat cheese, Walnut and Duck prosciutto Salad is a great fall appetizer, just in time for the Persimmon season. Those fruits are quite similar to tomato in looks, although firmer and drier, you can eat then raw, with or without the skin, dried or cooked. They are both, tomato and persimmon, considered a “berry” because of their morphology. Some type of Persimmons are sweeter, other more astringent, but their inside is always composed with a beautiful star form, when cut horizontally, making them perfect for a good looking salad bed. The persimmons should be still firm when you buy them, Hachiyas variety is a little longer then the Fuyu type which is more of a flat pumpkin shape. The Fuyu persimmon is the sweet one and you can easily eat it firm, while the Hachiyas (the long one) is best if you let it ripe a few days on the counter before consuming, to…

A perfectly cooked omelette the French way is velvety yellow on the outside and creamy on the inside, folded into 3 to stuff or not. Once you learn the technique you’ll never see eggs the same way! Omelette is the French way of doing eggs, just like the Spanish have their tortilla de patata, the Italian their frittata, the Japanese their square omelette. The art of French Omelette making is quite a fast and precise way. Some people add a little milk or water to the egg mixture before cooking it in the pan. I, usually, prefer my omelette with a touch of milk, a pinch of salt and pepper. In this version, I’ve used olive oil instead of butter, simply because I believe it’s healthier, and especially with the Mediterranean aromatic herbs crusted goat cheese that I’ve used for the topping, it fits perfectly. Butter is usually used… it’s a French recipe after all.…

Blueberry Cheesecake Cups is an “out of the norm” delicious and experimental dessert made with blueberries, crunchy oats and a fluffy mousse of goat cheese. The syphon technique To make the mousse; with syphon. It’s simply the best way to make a airy cheesy foam. I had to find the foam a great complimentary fruit, so I checked the web and saw cherry, fig, peach, etc. finally, I’ve settled for the one I miss the most; the famous blueberry. I’ve never had this combination before, but oh my god! It’s a new unforgetable discovery, a solace to anyone living far away from those precious blue jewels! The two are simply delicious together, although the protagonist here is clearly the blueberry, the goat cheese is subtle and bring the blueberry a welcomed salty touch to the Blueberry Cheesecake Cups. I should have known this combination way before because I am from the land…

EN