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We pass the cheese slice through, beaten egg mixed with panko breadcrumbs and 30 g of finely grated walnuts, after which we put it for 10 minutes in the fridge to catch the crust well on the cheese. Remove the cheese slice and fry on both sides until golden brown. Remove on absorbent napkins and allow to cool.
I mixed the salads (iceberg, fries) with beets (fruits and threads) with red and green onions, I combined lemon juice and oil, then I seasoned.
We fry the walnuts in a pan without oil, then we took them out, we added them over our salad, we trained and we added the cheese slice on top, and on this we added some seasoned alfalfa sprouts.
It was delicious and I would always repeat this experience, thank you Cristi Roman. I honestly don't know if the beets were raw or pre-cooked, but the resulting preparation was very good, so I invite you to prepare it.
GRILLED PEACH SALAD AND GOAT CHEESE
Salad recipe with grilled peaches and goat cheese is my salad proposal suitable for summer meals, with fine taste and aromas, light and delicate, pleasant textures and colors.
Making a salad with grilled peaches and goat cheese is not complicated at all. It's a child's play.
You can replace peaches with nectarines, apricots or pineapples. In the spring you can try the strawberry salad instead of peaches, without grilling them. That's how I made the salad for the first time, but I didn't get to take pictures of it.
I also used blueberries in this salad. I bring color, taste, texture. If you like peaches and blueberries, you will surely be delighted with the salad recipe with grilled peaches and goat cheese.
A salad of greens is welcome at any time and any season. The idea is that this simple salad can be turned into something sensational, without much effort. Overcome the barriers imposed by ordinary tastes, always try new tastes and you may be very happy with what you will discover.
Just a little imagination and the desire to experience this surprising and pleasant combination at the same time.
It's no secret that I like goat cheese. We have prepared over time various appetizers (rolls, amuse bouche), pasta, salads, the pizza, gratins with vegetables, but I even put it in a megadelicios cheesecake with pears placed in red wine.
You can't even imagine how pleasantly surprised those who ate it were.
With grilled peaches I prepared another extraordinarily good appetizer, dressing them in prosciutto, and over these I poured a little reduction of balsamic vinegar. A madness!
The idea of using fruit in salty recipes does not belong to me. I kept seeing pictures on pinterest, Instagram, so I then tried starting from those my combinations. I liked them all!
One of them is here and I suggest you take advantage of the fresh peaches from the stalls or from your garden and prepare this delicious salad.
I leave below the list of ingredients used by me, but you can adjust the quantities to taste.
2 large or 3 medium peaches
50 g diced goat cheese
1 bag of salad mix & # 8211 180 g
I washed the peaches, dried them, then sliced them and fried them in a grill pan on both sides.
I put the salad in a large bowl. I prepared the dressig by mixing the oil with the vinegar, salt and pepper in a jar with a lid. After I put the lid on the jar, I shook it well until it was homogenous, then I poured 80% of the amount over the salad. I mixed the salad and tasted it to see if it needed any more salt.
I put the fruits (grilled peaches and blueberries) and goat cheese. The cheese I used was a roll of plain cheese from La Colline.
I poured the rest of the dressing over the fruit, then I put the salad with grilled peaches and goat cheese on the table, along with other appetizers.
We ate it with gusto, with our friends Adriana and Sebi, when we saw each other again after the holidays.
At our dinner we also had plates of cheese and sausages brought by them from the holidays and a few glasses of rustic chicken liver pate made by me.
The evening ended with a glass of wine, stories and memories from the holiday, with the regret that summer is still too small.
So, I decided to keep the fall as far as possible with delicious summer salads.
If you like this recipe and you prepare it, I invite you to send me a picture. You can also post it in the group I cook with friends.
Until then, I invite you to follow me on YouTube.
Goat cheese salad
I like goat cheese. It is possible that this thing came from childhood, when my mother gave us goat's milk & # 8222 because it is good for the lungs & # 8221, which she does, between us. I also like to post on the blog, yes & # 8217 today I didn't have much time to deal with this today (I jumped into boots at 5 and a quarter, after the shower, at 6 I went into the kitchen, at 1 I went into -where else, at 2 I went to & # 8222control & # 8221 to a famous grocery store of a good friend (where I also drank apple juice) and now I'm getting ready to go into another kitchen, along with other good friends (I'm pretty tired, that's why I & # 8222 talk & # 8221 a lot and besides the subject). Here is the salad, so:
Any goat cheese is good, as long as it is soft, creamy. Any tomatoes are good, as long as they taste good. Any thyme is good, as long as it's fresh. Any cold-pressed sunflower oil is good, as long as you keep the goat cheese in it, cold, overnight.
Cut the small tomatoes in half. Mix them with the cheese, oil and thyme.
If you feel like it, you can spread the cheese, with oil, on fresh bread, with crispy crust. To be healthy.
Green salad with cheese
Green salad with cheese from: lettuce, loboda, chicken breast, oil, cheese, yogurt, mustard, dill, salt, pepper.
- 6-8 lettuce leaves and wolfberry
- 2 green onions
- 100-150 g chicken breast
- 1 slice of wholemeal bread
- 1-2 tablespoons olive oil
- salt pepper
- 3 tablespoons bellows cheese
- 3-6 tablespoons yogurt
- 1-2 teaspoons mustard
- 1 tablespoon finely chopped green dill
Method of preparation:
Cut the chicken breast into small strips, sprinkle with salt and pepper, then fry in hot oil. The bread is toasted and cut into cubes.
The lettuce and lobster leaves are washed, drained and cut into small pieces, and the green onions are cut into thin slices.
For the dressing, mix the bellows cheese with the yogurt, the crushed garlic, the mustard and season with salt and dill.
Mix well and thin with yogurt. Mix the salad ingredients in a bowl, pour the dressing and serve.
Couscous salad with ripe tomatoes and goat cheese
1. Bake the tomatoes. Preheat the oven and line a tray with aluminum foil. Cut the tomatoes in half and place them in the tray next to each other, with the side cut up. Sprinkle with salt and pepper and, if desired, a little brown sugar. Bake for 20-25 minutes or until tomatoes are browned on the edges. Eat them in a salad immediately or put them in a bottle and pour olive oil on top.
2. Put the couscous in a bowl, season with salt and pour 500 ml of hot water over it. Cover and set aside for 5 minutes. Mix well.
3. Add the cucumber, green onion, mint and lemon juice. Put the tomatoes and olive oil and mix. At the end, add the goat cheese and serve.
For ripe tomatoes:
1.5 kg tomatoes
125 ml olive oil
For the salad:
350 g couscous
1 cucumber, cut into cubes
1 bunch of chopped green onions
125 g chopped mint leaves
45 ml lemon juice
80 ml olive oil
1 roll of goat cheese, faramata
The best spinach salad with goat cheese
The ingredients you need are the following:
- 1 kg of fresh baby spinach leaves
- 100 gr of diced goat cheese
- 1 tablespoon of red wine vinegar
- half a finely chopped red onion
- 2 tablespoons Dijon mustard
- 3 tablespoons walnut oil
The way to prepare this delicious seasonal salad is very simple:
First, mix in a bowl the vinegar, red onion, mustard, walnut oil and salt and pepper. Then, in a large bowl, put the baby spinach leaves, after you have washed them well and pour over them the previously prepared dressing. Stir so that the flavors are homogenous, then sprinkle with goat cheese and chopped walnuts over salad.
Green spinach salad with goat cheese it is delicious, easy to prepare, and we recommend you to enjoy it with a homemade ciabatta, whose recipe you can find here!
Goat Cheese Salad and Thousand Island Dressing
Remove the goat cheese from the refrigerator to reach room temperature. In a bowl put the boiled egg yolk (it is crushed), the raw yolk, Dijon mustard and with a spatula start mixing in one direction while adding a little oil gradually (the same process as a mayonnaise).
Put the rest of the ingredients (for dressing) in an blender and add 1 tablespoon of oil. Press until you get a fine paste. Transfer this to the mayonnaise and mix well. Taste and season to taste. When you have all the ingredients at hand, assemble the salad.
In a large bowl, mix the iceberg lettuce, carrot, fennel, then portion. Put a sauce on top with a teaspoon. Cut the cheese into slices. Arrange a few leaves of lamb salad or arugula, cheese, then spread pomegranate seeds.
Serve simply or with toast.
Cheesecakes and greens
Put the flour in a bowl, add the butter and knead until the mixture is loose. Add the crushed olives. Put 2 tablespoons of cold water and mix the dough with a wide knife. Then roll it into a sphere and divide it into 8.
Use one serving of dough for each tart. Put the dough in a muffin tray, then prick the base of the tarts with a fork and refrigerate for 15 minutes.
Adjust the oven to 190 degrees. Put baking paper on each tart, then put a few beans. This trick will prevent the dough from growing excessively.
Bake in the center of the oven for 12 minutes, then remove the tray and remove the baking paper along with the beans. Put the tray back in the oven and bake for another 3-7 minutes, until the tarts are lightly browned. Remove from oven.
Rub the cream with grated cheese and greens and match the taste of salt. Leave to cool for at least 30 minutes.
Fill each tart with the mixture of cheese and greens, then bake again for about 15-20 minutes. Remove the tarts from the oven and let them cool for 5-10 minutes. It can be served hot or cold.
100 g sour cream
100 g cream cheese
100 g of brie cheese
100 g goat cheese
a bunch of parsley
a bunch of dill
60g butter without salt
15 green olives
Beet salad with goat cheese
1. Put the beets in a saucepan and fill with enough water to cover them. Bring to the boil, then cook for 20-30 minutes, until soft. Drain and cool, then cut into cubes.
2. While the beets are cooking, place the walnuts in a pan over medium heat. Fry a little, then add the maple syrup. Cook and stir until evenly covered, then remove from heat and allow to cool.
3. In a small bowl, mix the orange juice, balsamic vinegar and olive oil to make the dressing.
4. Put the lettuce leaves in a bowl, add the walnuts and sprinkle with the broken goat cheese. Add the dressing and serve.
You have to see it too.