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Tag Archives: cheese

Chard/Mangold, Onion and Goat Cheese Tart

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I used a prepared puff pastry as the base. The first layer is red onions which were carmelized slowly in oil, along with two sprigs of thyme. The chard stems are lightly par-boiled and the leaves were cooked to wilt. Honey goat cheese and pan-fried sweet pepper tops the dish.

 

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Green Bean and Raspberry Salad

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This recipe is for a green bean and raspberry salad with buttermilk and grilled goat cheese. I decided to use lettuce from my garden instead of the little gem lettuce the recipe calls for, and I skipped the hazelnuts.

I thought the salad tasted nice but did not require so many ingredients. Due to the shallots in the dressing, I could not really make out the mint or tarragon, and I didn’t feel that the raspberries added anything to the dish. The goat cheese, however, went very well with the dressing and I would probably use it in a simplified version of the salad.

Goat Cheese and Spinach Flatbread

I made a flatbread from buckwheat and wheat flour, then mixed together two pastes as a base: baba ghanoush and roasted red onion purée. I topped it with spinach, cherry tomatoes and honey chèvre.

Pasta e Piselli

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This dish typically has pancetta in it, but I left it out for a perfectly fine vegetarian version. I used this recipe.

Warm Carrots and Peas with Feta

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An extremely simple vegetable dish which I sometimes have for lunch is carrots and peas with feta. To make it, cook a diced onion and minced garlic over medium-low heat in olive oil. At the same time boil diced carrots in salted water until they are cooked, then drain them and set them aside. Add frozen peas, a little vegetable bouillon powder and a tiny bit of water to the onions. Cook until the peas are warmed completely through and are soft, about 10 minutes. Add the carrots to the peas and add salt and pepper to taste. Serve with feta.

 

Pasta with Broccoli and Asparagus

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I steamed broccoli and asparagus for six minutes, then blanched it. In the meantime, I chopped a spring onion and parsley, and grated a carrot and some red Leicester cheese. Because it is a sharp, old cheese, only a little was needed so the dish wasn’t too heavy. Next I cooked the pasta in boiling salted water with a crushed clove of garlic. The pasta was mixed with the vegetables and a little butter, then set on a bed of carrot and topped with cheese.

Char-Grilled Greens

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I modified the recipe, using only one type of bean and opting for snow peas instead of shelling the peas. I didn’t have sorrel so I replaced it with spinach.