All posts tagged: Summer

Summer on a plate: Arugula & Peach salad

March 5th. Snow gently covered rooftops and avenues of Paris. As beautiful the city in white is, the heart is longing for warm, fresh and sun-filled days. Following the feeling, I quickly tossed together this gorgeous salad that just epitomizes summer to me – peppery arugula with sweet juicy peaches along with creamy fresh mozzarella and crunchy almond flakes. It is beautifully refreshing lunch plate that brings summer days just closer. Summer on a plate: Arugula & Peach salad Preparation + cooking: 15 min / Serves 2 We would need: A knob of butter 2 nice & firm peaches, pitted and halved into wedges 1 tbsp. of runny-honey 2 handfuls of arugula salad 1/2 mozzarella or burrata cheese ball, roughly torn salt & pepper to taste 2 tbsp. of extra virgin olive oil 1 tsp. of aged balsamic vinegar 1 tbsp. of almond flakes, toasted DIRECTIONS: Melt a knob of butter in a non-stick skillet over medium heat. When it is hot but not smoking, add the peaches cut side down and sauté them for 2 to …

A lovely summer starter: Nut coated goat cheese balls in bed of fresh home-grown salad

“Un fromage par jour de l’année” – (There is a different cheese for every day of the year, French proverb). From day one, I moved to Paris, I felt in love with cheeses. And trust me, it’s a great place to be for a cheese-lover. French have deep-rooted culture of cheese and more than a thousand cheeses in their lexicon. One of the cheeses, I learnt to appreciate is fresh goat cheese. Incredibly light and soft as snow, it tastes lovely with a rustic toast and is great in salads. If you are craving for a luxurious bite, and only have a few minutes for cooking, it’s just the right recipe for you. INGREDIENTS: 400 g of fresh goat cheese 2-3 spoons of natural yoghurt 4-5 spoons of crushed nuts (pistachio, pecan, almond) A pinch of salt Some pepper DIRECTIONS: 1. Crumble cheese into a large bowl and a roughly mash with yoghurt and season to your taste. If the mix is too dry, you can add more yoghurt. I also like to use some lemon zest for the additional swirl …