Tag Archives: goat’s cheese

Roasted Brussels Sprouts with Goji berries and Couscous

5 Nov
When I grew up, we almost always had a 3 component meal: potatoes, vegetables and meat. But according to me, that’s a tad boring. I prefer a plate with lots of different colours, tastes and textures, all combined into one… Like this dish!
Roasted Brussels Sprouts with Gojiberries and Couscous
Ingredients (for 2 people)
  • 500g Brussels sprouts, tips cut off, discolored leaves removed and sliced in half
  • 1 Tbsp olive oil
  • Salt
  • 40g dried Goji berries
  • 75g crumbled goat cheese
  • 30g walnuts
  • 150g couscous
  • 2 Tbsp honey
  • 2 Tbsp balsamic vinegar
Directions
  • Preheat the oven (and a parchment lined baking sheet) to 275°C, on grill stand
  • Meanwhile, cook the couscous according to the instructions on the package
  • In a medium sized bowl, toss the prepared Brussels sprouts with olive oil and salt. Toss well, so that the sprouts are evenly coated in a thin layer of oil.
  • Once the oven is preheated, get out the baking sheet and pour the Brussels sprouts onto the parchment
  • Put the baking sheet back in the oven and let the Brussels sprouts broil for about 5-10 minutes. Check the sprouts for doneness—their tops should be a little browned and the bottoms caramelized.
  • Meanwhile, toast the walnuts. Just heat them for a couple of minutes over medium heat in a nonstick pan without any oil or fat. Make sure not to let them burn!
  • Toss the couscous, sprouts, Goji berries, crumbled goat’s cheese and toasted walnuts onto a plate and drizzle with balsamic vinegar and honey. Season with salt to taste.

Source: adapted from Cookie and Kate

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Red Beet Lasagna with Goat’s Cheese

28 Okt

Surprise, surprise, we had pasta again tonight! But this time, it’s a really special lasagna. I had never heard of red beet lasagna, until I stumbled upon this recipe. I gave it my own twist of course, and we really enjoyed the result. This is a keeper!

Today was a really lazy sunday, I didn’t do much more than hang around in my PJ’s. But I also did the dishes (an aweful load of them, that is), washed some laundry, cleaned the kitchen and I also cooked of course. So I can be a little proud of myself, right?

Red Beet Lasagna with Goat’s Cheese

Ingredients (for 2 people)

  • 1/2 Tbsp olive oil
  • 375g cooked red beets, sliced
  • 150ml warm water
  • 150g fresh soft goat’s cheese
  • 150g cream cheese
  • salt and pepper
  • dried rosemary
  • 9 lasagna sheets
  • 40g grated cheese (I used a gratin mix)

Directions

  • Preheat the oven to 180°C
  • Grease the oven dish with the olive oil
  • Combine the goat’s cheese, creamcheese and warm water. Stir until everything’s mixed up nicely.
  • Season with rosemary, salt and pepper
  • Make a first layer with the goat’s cheese mixture in the oven dish
  • Make a second layer with the lasagna sheets
  • Make a third layer with the red beets. Season with rosemary, salt and pepper.
  • Repeat the layers until everything’s gone (finish with pouring the last goat’s cheese mixture over the dish)
  • Sprinkle the grated cheese over the lasagna
  • Bake for about 20 minutes, until golden

Source: adapted from 24 Kitchen