Portobello with Goat Cheese
Serves 4
INGREDIENTS
4 large portobellos
Fresh thyme
2 garlic cloves, finely chopped
4 slices of creamy goat cheese
Rocket leaves
Balsamic vinegar
Olive oil
Truffle balsamic glaze
Salt and pepper to taste
METHOD
Preheat the oven to 200°C.
Clean the portobellos and remove the stem.
Arrange the portobellos in an oven-proof dish and fill them with thyme and garlic. Drizzle them with a bit of olive oil and salt and pepper to taste.
Place the dish in the oven to bake for 10 minutes.
Top the portobellos with the goat cheese and continue to gratiné them until the cheese is warm and golden on top.
In a bowl, toss the rocket leaves with balsamic vinegar and olive oil to thoroughly coat.
Divide the salad onto 4 plates and top each one with a portobello mushroom. Squeeze a ring of truffle-infused balsamic glaze around the plate and serve while still hot.
Bon appétit! Served on my “La Bohème” dinner plate.
Salad with Beetroot and Goat Cheese
Serves 4
INGREDIENTS
8 cups mixed baby salad leaves, rinsed and dried
1 beetroot, thinly sliced
A pinch of dried chilli (optional)
Fresh mint leaves
Soft goat cheese
Toasted pumpkin seeds
Walnuts, chopped
Balsamic glaze
Dressing:
2 tbsp lemon juice
5 tbsp olive oil
Salt and pepper
METHOD
Make the dressing by combining the ingredients together.
In a bowl, mix the salad leaves and mint leaves together and pour the dressing over it. Toss to thoroughly coat all the salad with the dressing.
Arrange the sliced beetroot around 4 plates.
Divide the salad equally and place in the centre of each of the plates.
Sprinkle a bit of dried chilli (optional) on top of the salad.
Top the salad with crumbled goat cheese.
Sprinkle with toasted pumpkin seeds, chopped walnuts, and a drizzle of balsamic glaze and serve.
Bon appétit! Served on my “La Bohème” dinner plates.
Kale Pesto
INGREDIENTS
2 cloves garlic
2 cups packed kale (about 1 small bunch)
1 cup basil
3/4 cups raw cashew
Salt and pepper to taste
1/4 cup or more of extra-virgin olive oil
1/3 cup parmesan cheese, grated
METHOD
Mix all the ingredients together in a blender until it becomes a smooth paste,
Serve with Fidanzati or any of your favourite pasta.
Bon appétit! Served on my “Piano” soup and pasta plate.
Stuffed Portobello Mushrooms and Sweet Potatoes Wedges
Stuffed Portobello
INGREDIENTS
2 Portobello mushroom caps
285 g frozen spinach, defrosted
2 tbsp olive oil
1 small onion, finely chopped
1 tbsp minced garlic
1/4 cup soft goat cheese divided into two
Salt and pepper to taste
METHOD
Briefly pre-broil the mushrooms.
Drain the water from the defrosted spinach.
Sauté the onions and garlic for a few minutes in a pan with olive oil before adding the defrosted and drained spinach. Continue to sauté for a few more minutes. Add salt and pepper to taste.
Evenly distribute the spinach mixture among the mushrooms. Don't press down on the filling - it looks better when it is piled high. Top it with goat cheese and drizzle with a bit of olive oil. Place back under the broiler for 2-3 minutes, or until filling is golden.
Sweet Potato Wedges
INGREDIENTS
1 large sweet potato
3 tbsp extra virgin olive oil
1 tsp dried garlic or garlic powder
1 tsp dried rosemary
1 tbsp dried oregano
1 tsp salt
1/8 tsp black pepper
METHOD
Preheat the oven to 200ºC.
Wash the sweet potato thoroughly.
Cut it into thick wedges and transfer it into a large mixing bowl. Add the rest of the ingredients and toss the wedges well, making sure every single one is covered with the seasoning.
Transfer the sweet potato wedges onto a baking tray lined with baking parchment.
Place the tray in the oven and bake at 200ºC for 20 minutes or until done.
Bon appétit! Served on my “Piano” dinner plate.
Raw Cauliflower Couscous Salad
Serves 2-4
INGREDIENTS
1 small cauliflower head
A handful of parsley, finely chopped
A handful of mint leaves, finely chopped
1 small shallot, finely chopped
70g roasted pumpkin seeds
Juice of 2 limes
1/4 cup extra virgin olive oil
100g peeled frozen edamame beans
100g frozen green peas
A pinch of cayenne pepper (optional)
Sea salt and freshly ground pepper to taste
METHOD
Blanch the frozen edamame beans and peas in a strainer and set aside.
Remove the hard centre stem of the cauliflower, and pulse blend it into couscous texture.
In a bowl, add the cauliflower “couscous”, edamame, and toss it together with the remaining ingredients.
To serve drizzle with lemon olive and top with your choice of toppings like crumbled feta, sliced apples, sliced avocados, or
chickpeas.
Bon appétit! Served on my “La Bohème” dinner plate.
Kale and Boursin-Stuffed Grilled Portobellos
It all begins with an idea.
Serves 4
INGREDIENTS
4 medium portobello mushrooms
Olive oil
5 ounces fresh kale, finely chopped
1/2 a 5.3-ounce container goat cheese with garlic and herbs, or Boursin cheese
1/2 onion, finely chopped
1/8 tsp sea salt
Freshly ground black pepper to taste
1 tsp fresh thyme, minced
Extra cheese for topping
METHOD
Preheat the oven to 200ºC.
Gently clean the mushrooms and remove the stem and gills. Brush with olive oil and pre-broil the mushrooms briefly.
Steam and drain the kale.
For the filling, mix the kale, cheese, onion, salt and pepper, and thyme together in a blender or food processor until it becomes even and creamy.
Spoon the filling into the cap of the mushrooms, making sure to divide it evenly amongst the mushrooms.
Cover the mushrooms with foil and bake them for 10-15 minutes in the oven.
During the last couple of minutes, remove the foil and top with the extra cheese and broil until slightly browned.
Remove and serve immediately.
Bon appetite! Served on my “Impromptu” dinner plate.