Simple, tasty and beautiful. Boil beetroot, peel on, until soft. Put in cold water and remove peel. Slice relatively thinly and put in oven proof container. Drizzle a bit of olive oil over it and add flakes of sea salt. Crumble goats cheese over the dish and add pine nuts (I used flaked almonds, but I am sure pine nuts are more suitable). Bake in the oven (225 degrees) for about 10 mintes.
Fry circles of bread in olive oil. One for each serving.
Toss some sallad in vineagrette.
Roast some flaked almonds in a frying pan.
Cut a piece of goat’s cheese for each serving.
Place a piece of cheese on each peace of toast. Put them under the grill and let the cheese melt. Thereafter place the toast and cheese on top of salad on plates. Sprinkle with honey and the roasted almonds. Serve!
Chèvre is always nice. This time it was extra nice. We had a Middle Eastern dinner tonight; Occo Bucco with cauliflower couscous. The chèvre desert was exquisite and this is how it is done:
Cut a red onion into half circle slices. Place the onion in a saucepan. Add 1/2 dl water, 2 tbsp of cane sugar, 1/2 tbsp of red wine vinegar and some salt. Boil for five minutes. Add 1 dl of sultana raisins, boil for another minute and leave to cool.
Cut 150 gr chèvre into slices and place them into an ovenproof dish. Warm the cheese in a not very hot oven for a while until it starts to slightly melt. Add the raisin-onion mixture on top and serve with craker bread. To Swedish people I recommend “Vilmas sesame & vallmo knäckebröd”.
Recipe derived from "Allt om mat", julspecial 2011
This New Year we spent at my brother’s where I had one of the best dinners of my life. It consisted of monkfish and mashed potatoes, served with a wonderful sauce and sautéed sugar snaps. The mashed potatoes were mixed with parsnips and parmesan cheese. Yummy! I very much hope I will be able to lure the hostess into giving me the recipe, so that I can try and make it myself. Monkfish is a fantastic fish with it’s meaty consistency; shame it happens to be so very expensive.
Our task for the evening was to make the starter. We settled on the old chèvre on toast favourite and it seemed to go down pretty well. This is how it’s made:
Cut out suitably sized slices of toast and fry them crisp in olive oil. Place slices of chèvre on the toast and grill in oven. Place on a bed of salad (we used spinach) which has been tossed in a vinaigrette dressing (in our case made from balsamic vinegar, olive oil, french mustard, garlic, pepper mix and salt) and whirl some honey over the top, finishing of with roasted flaked almonds.