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Tomato and Peach Salad With Whipped Goat Cheese

Sunday, August 23, 2020

Sweet ripe peaches and tomatoes team up with creamy whipped goat cheese in this bright colourful summer salad tossed with a simple vinaigrette. It's sweet and savoury, creamy and fruity, works great as a starter, a side or a light summer meal. If you want to make it more filling, add some beans, lentils or crunchy garlic croutons.

2 tbsp Extra-virgin olive oil
1 tbsp Sherry vinegar
1 tbsp Whole-grain Dijon mustard
2 tsp Lime juice
Sea salt and black pepper
1/2 Small red onion, very thinly sliced
150 g Chavroux mild soft goat cheese
2 tbsp Heavy cream
1/2 tsp Lime zest
Roma tomatoes, cut into wedges
2 Ripe firm peaches, halved, pitted and cut into wedges
1 Handful of basil, chopped

In a large bowl, whisk the olive oil, vinegar, Dijon mustard and lime juice. Season generously with salt and pepper, stir in the red onion and set aside.
Whip goat cheese in a mixing bowl until creamy. Add the heavy cream and lime zest and whip just until fluffy, about 1 minute, scraping the bowl as needed. Season to taste with salt.
Spread the whipped goat cheese on a large serving platter or in shallow bowl, distributing it evenly using the back of a spoon. Add the tomato wedges, peach wedges and chopped basil to the dressing and toss to coat. Season to taste with salt and pepper. Place on top of the whipped goat cheese and serve immediately.

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Bacon Gugelhupf with Hazelnuts and Rosemary

Wednesday, August 19, 2020

The combination of toatsed hazelnuts, smoky bacon and woody aromatic rosemary gives this savory "cake/bread" a sophisticated flavour. The cake may look complicated but it's easier than you think. It's highly adaptable, very delicious and perfect to serve with a seasonal salad for a pleasant lunch. If you don't have a bundt pan, then use muffin tin or loaf pan.

100 g Hazelnuts (or any other nuts)
100 g Bacon bits (or ham)
1 tsp Rosemary leaves, chopped (thyme is great too)
300 g Refined spelt flour (or plain flour)
1 tsp Baking powder
1 package / 7 g Active dried yeast
1/3 tsp Black lava salt
1 tsp Honey (or maple syrup)
350 ml Sparkling water, at room-temperature

Coarsely chop the hazelnuts. Place them in a dry heavy skillet. Stir often over medium heat until golden brown and aromatic. Cook the bacon bits in a small pan until crisp. Drain bacon bits on paper towels. Mix together hazelnuts, reserving one tablespoon for the bundt pan, bacon bits and chopped rosemary. Set aside.
Grease a 24-26cm bundt cake pan with butter and sprinkle the reserved chopped hazelnuts all over.
Whisk together spelt flour, baking powder, and dried yeast in a mixing bowl. In another mixing bowl or jar, stir together the salt, honey and sparkling water. Add to the flour mixture. Use a hand mixer to beat everything together. Fold the nut-bacon mixture into the batter until just incorporated. The finished batter is thick but still pourable.
Pour the batter into the prepared bundt pan. Cover with a plastic film and leave it at a warm place for 30 minutes.
Place a baking tray with boiling water at the bottom of the oven and preheat to 200C/400F. Bake the bread in the middle of hot oven for 30-35 minutes until golden brown. Remove and set aside for 5 minutes before turning out onto a wire rack to cool completely.

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Watermelon Caprese Skewers with Basil Vinaigrette

Monday, August 17, 2020

Traditional Caprese salad is made with sweet ripe tomatoes and originates from the Isle of Capri, Italy. This is a fun twist on the traditional Caprese salad using watermelon instead of tomatoes. It is super easy to put together and makes an easy last-minute appetizer.

	Basil Vinaigrette
1 Mini watermelon 20 Bocconcini 50 g Parma ham Basil leaves Salt and pepper to taste	1 Shallot, peeled and chopped 1 bunch Basil leaves 1 Garlic clove 1/2 Green chilli pepper, deseeded 70 ml Olive oil 2 tbsp White balsamic vinegar 1 tsp Sea salt

Place all the ingredients for the vinaigrette in a blender and give them a quick whiz until the mixture is smooth. Chill until ready for use.
Cut the watermelon into 3 inch rounds and use a melon baller to scoop out as many balls as possible.
Thread watermelon balls, bocconcini, Parma ham and basil leaves onto 10 skewers. (or 6 skewers and serve the rest in a bowl). Season with salt and pepper. Serve, drizzle with prepared basil vinaigrette.

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Cantaloupe Olive Salad with Mint Lime Dressing

Thursday, August 13, 2020

A wonderful combination of fruit and lettuce with a mint lime dressing. This salad makes an ideal accompaniment to cold or smoked meats and poultry. As well as being fresh, light and tasty, this salad is incredibly easy to make. Truly a refreshing summer delight! If you prefer, you can substitute honeydew or watermelon for cantaloupe.

	Mint Lime Dressing
1/2 Cantaloupe 100 g Mixed olives, pitted 2 Romaine lettuce, cut into wedges	15 g Mint leaves, finely chopped 1 Red chilli pepper, seeds removed, thinly sliced Zest and juice of 1 lime 1 clove Garlic 2 tsp Ginger, chopped 100 ml Olive oil Sea salt

Place all the ingredients for the dressing in a jar with lid. Shake until thoroughly mixed and refrigerate until ready to use.
Use a melon baller to scoop balls from the cantaloupe. Peel the rest and cut into small cubes.
Place cantaloupe and mixed olive in a bowl. Add in 2 tablespoons of mint lime dressing. Toss to combine.
Cut the romaine lettuce heart into 4-6 wedges and arragne them on a serving platter. Place the melon and olive mixture in the center and between the wedges. Spoon some dressing over and serve immediately!