Warm goats cheese salad

WARM GOAT CHEESE SALAD | SALADE AU CHÈVRE CHAUD RECIPE

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•  15 M
•  15 M
•  Serves 2 to 4

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INGREDIENTS

• For the goat cheese toasts
• 4 slices baguette, each 1/4 to 1/2 inch thick
• 4 slices chèvre (goat cheese), each 1/4 to 1/2 inch thick
•  Extra-virgin olive oil, for drizzling
• For the salad
• 1 head butter or bibb lettuce or several handfuls baby greens or even arugula or baby spinach (about 4 ounces)
• 4 tablespoons extra-virgin olive oil
• 4 tablespoons white balsamic vinegar
• 1 teaspoon honey
•  Sea salt and freshly ground black pepper

DIRECTIONS

• Make the goat cheese toasts
• 1. Preheat the oven to 475°F (250°C).
• 2. Place the bread on a baking sheet. Place a slice of chèvre on each piece of bread and drizzle with a touch of olive oil. Bake until the edges of the bread are golden brown and the cheese appears a little puffed and molten, 3 to 5 minutes. Keep a careful watch over the bread as it will go from perfectly done to scorched in seconds. Let cool slightly. If desired, gently smooth the cheese evenly over the surface of the bread with a knife.
• Make the salad
• 3. Rinse the lettuce or baby greens and dry in a salad spinner or with a clean towel.
• 4. Combine all the ingredients for the dressing right in the salad bowl. Add the lettuce or baby greens and gently toss.
• Assemble the plate
• 5. Divvy the salad among individual plates and top with the warm goat cheese toasts. Serve immediately.

Read more at http://leitesculinaria.com/98649/recipes-warm-goat-cheese-salad.html#zuLGdTvI0TLhbomq.99

Kate's french salad with speck and garlic croutons

Ingredients

1 tbs olive oil

250 g speck, rind rmoved, cut into 5mm x 2cm pieces

1/2 baguette, sliced

4 garlic cloves

1 baby frisée (lettuce)

100g walnuts toasted

1 french shallot, finely chopped

1 tbs Dijon mustard

60ml herb vinegar

170ml olive oil

Make vinegarette by wisking together ingredients.

Heat oil in fry pan and cook speck, bread and garlic till crisp. Remove garlic.

Toss ingredients together.

Green beans with walnuts and lemon vinegarette

INGREDIENTS

• 1 lemon
• 1 teaspoon Dijon mustard
• 1/3 cup walnut oil or olive oil
• 2 tablespoons minced shallot
• 1 1/2 pounds green beans, trimmed
• 2/3 cup walnuts, toasted, coarsely chopped

PREPARATION

• Remove peel from lemon with vegetable peeler and cut into very fine strips. Cut lemon in half. Squeeze enough juice to measure 2 tablespoons; transfer to small bowl. Whisk in mustard, then oil and shallot. Season with salt and pepper.
• Cook green beans in pot of boiling salted water until crisp-tender, 5 to 6 minutes. Drain; pat dry.
• Combine beans, walnuts, and lemon peel strands in large bowl. Add dressing; toss to coat. Season salad to taste with salt and pepper and serve.

La Religieuse

Ingredients

For the choux pastry

• 150g plain flour
• 100g unsalted butter
• 1 teaspoon salt
• 250ml cold water
• 3 free-range eggs plus 1 additional egg yolk

For the crème patisserie

• 6 free-range egg yolks
• 40g plain flour
• 125g caster sugar
• 450ml milk
• 1 vanilla pod

To flavour

• 2 tablespoons melted dark chocolate
• 1–2 tablespoons strong espresso coffee (or to taste)
• few drops rosewater (to taste)
• few drops red food dye

To finish

• 2 fresh raspberries
• cocoa
• 2 cups icing sugar
• strong espresso coffee
• red food dye

Makes 6 nuns (2 chocolate, 2 coffee and 2 rose)

Preparation Method

Preheat the oven to 200°C. Sift the flour into a bowl. Put the butter, salt and water in a heavy-based pan and bring to the boil over medium heat. As the water comes to the boil, remove from the heat and dump in the flour in one go. Immediately stir briskly with a wooden spoon until the flour and liquid are evenly combined.
Place the pan back on a lower heat. Beat continuously for a minute until you have a coherent mass that comes away easily from the side of the pan. Remove the mixture from the heat and leave it to cool for about 3 minutes. (If you add the eggs immediately, the mixture may curdle.)
Beat the first 3 eggs into the mixture, one at a time, making sure each egg is completely incorporated before adding the next. The mixture should be smooth and glossy. If it is too stiff, trickle in some of the additional egg yolk, beating well.
Leave the mixture to cool to room temperature. Fit a piping bag with an 18mm round nozzle and fill it with the choux mixture. On 1 greased baking tray, pipe 6 balls around the size of a walnut, and on the other tray pipe 6 balls around the size of a mandarin. Brush the tops with remaining egg.
Lower the oven temperature to 190°C. Bake the larger choux balls for 25 minutes, then lower the temperature to 160°C for a further 15 minutes or until the choux balls are golden brown and puffy. Bake the smaller choux balls for 15 minutes at 190°C, then lower the temperature to 160°C for a further 10 minutes. Remove the trays from the oven and pierce each choux ball with a sharp knife. Turn off the oven and return the choux balls to the oven to dry completely. Remove and cool on a wire rack.
To make the crème patisserie, place the egg yolks, flour and 2 tablespoons of the sugar in a bowl and whisk until pale. Combine the milk with the remaining sugar. Split the vanilla pod and scrape the seeds into the milk. Pour this mixture into a saucepan and bring to the boil over medium heat. Gently whisk into the egg mixture, then return the mix to the pan. Cook over a low heat, stirring until thickened (make sure the crème is properly cooked or your filling will be runny).
Divide the crème patisserie into 3 even batches. To make the chocolate crème patisserie, gently whisk some melted dark chocolate into the first batch of warm crème patisserie. Spoon the mixture into a piping bag (do this immediately to prevent a skin forming). Add a small amount of coffee to the second batch and mix until the coffee is completely incorporated (do not add too much, or your filling will be too wet). Place in a piping bag. Carefully add a couple of drops of rosewater and red food dye to the final batch. Mix well to ensure the flavour and colour are evenly distributed. Place in a third piping bag.
With a knife, make the hole in each choux ball larger and fill them with the flavoured crème patisserie. For the rose mixture, half-fill 2 large choux balls and carefully place a raspberry in the centre, then continue filling. Fill the smaller choux balls with just the rose mixture. Fill the remaining choux balls with the other 2 flavours to create 6 ‘nuns’ in total (2 of each flavour).
Mix the cocoa and a third of the icing sugar in a bowl, add 1/2 tsp hot water and stir until smooth. Do the same with the coffee. Mix the rosewater, red food dye and remaining icing sugar in a bowl, and stir until smooth. Ice the choux balls to match their filling flavours, creating a cap and cape. Pipe a white chocolate ruffle collar on the base of a small choux ball, then sit it onto a larger matching choux ball (hold in place until it is firmly attached). Pipe a white chocolate cap peak on top. Assemble the remaining ‘nuns’ and serve immediately.

Apple Tarte Tartin

Apple Tarte Tartin, a photo by Sally layson on Flickr.

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Boulangere Potatoes

1kg potatoes
1 large onion
2 tbs parsley, finely chopped
2 cups hot chicken stock
25g butter, cubes

Serves 6

Preheat oven to 180*
Thinly slice potatoes and onion and layer in baking dish, sprinkling parsley, salt and pepper between each layer.
Finish with layer of potato.
Pour stock over top and dot with butter.

Bake, covered with foil on middle shelf for 30 min, then remove foil and lightly press down o. Potatoes to keep submerged in stock.
Bake for another 30 minutes or till potatoes are tender and top golden brown.

From Taste of Italy.