Salad of breaded goat cheese and endive

Hello.
Today, let’s enjoy goat cheese.

Salad of breaded goat cheese and endive

Ingredients
2 eggs (Oeuf / ei)
2 tablespoons mayonnaise
3-4 tablespoons milk (lait / melk)
60 g endive (chicorée frisée / krulandijvie)
6 breaded goat cheese (Chavroux chevre pane)
½ carrot (carotte / wortel)
Salt & pepper
* (translations in French / Flemish).

Preparation
Hard boil the eggs and remove shell
Cut into small pieces, add mayonaise, milk, salt & pepper and mix well
Tear endive and put on a plate
Heat a teflon-coated pan on a low fire, and bake the goat cheese on both sides
Arrange the goat cheese and egg mayonnaise on the plate
Coarsely grate the carrot and arrange on the plate

If you cannot find breaded goat cheese, you can make it yourself. Cut goat cheese into slices of 2 cm, soak in milk or egg, and cover by breadcrumbs.

Warm goat cheese is so nice. Please try!

Peach and cashew nut salad

Hello,
Today let’s have a peach salad!

Peach and cashew nut salad

Ingredients
½ lettuce (salade frisée verte / groene krulsla)
Salt & pepper
1 tablespoon extra virgin olive oil (huile d'olive vierge extra / olijfolie extra vierge)
1 teaspoon lemon juice (citron / citroen)
1 yellow peach (pêches / perzik)
1 tablespoon unsalted butter (beurre / boter)
1 teaspoon sugar (sucre grain fin / fijne korrel suiker)
30 g cashew nuts (noix de cajou / cashewnoten)
20 g rucola (roquette / notensla)
Salt & pepper
1 teaspoon olive oil
* (translations in French / Flemish)

Preparation
Cut lettuce and place on a dish, add salt & pepper, olive oil and lemon juice
Cut the peach in half, remove the seed, slice into 8 to 10 pieces
In a frying pan, melt the unsalted butter, add the peache slices (grill both sides), sprinkle sugar and wait until it caramelizes
Put peach slices on top of the lettuce
In the same pan, bake the cashew nuts, and scatter around the peach slices
Mix rucola with salt & pepper and olive oil, and put in the center

Peaches and plums are seasonal fruits until early October. Before, I always peeled peaches before eating them. When I traveled to Europe for the first time, I saw my husband eat peach with skin in Belgium. I was so surprised. Now I live 16 years in Belgium and always eat peach with skin. It’s so sweet and tasty! Try also the white, flat peaches from Spain.

Artichoke and rucola salad

Hello,
Today’s salad uses artichoke as basic ingredient.

Artichoke and rucola salad

Ingredients
½ soft lettuce (salade frisée / krulsla)
300g marinated artichokes (artichauts marinés / gemarineerde artisjokken)
3 tablespoons olive oil (huile d'olive vierge / olijfolie extra vierge)
Salt & pepper
1 tablespoon red wine vinegar (vinaigre de vin rouge / rode wijnazijn)
30 g rucola (roquette / notensla / rucola)
* (translations in French / Flemish)

Preparation
Arrange lettuce on a plate
Cut artichokes in half and place on top of lettuce
Sprinkle with olive oil, wine vinegar, salt and pepper
Mix rucola with olive oil, salt & pepper
Put on top in the center.

I love artichokes. Before coming to Europe, I never ate them. If you use fresh artichokes, keep them in lemon water after peeling. Then boil for 20-30 minutes in water. Boiled artichokes are so delicious.

Salad of red chicory and grey shrimp

Hello.
Today I made a salad with red chicory.

Salad of red chicory and grey shrimp

Ingredients
2 red chicory (Chicon rouge / rood witloof)
125 g grey shrimp (crevettes grises / noordzee garnalen)
1 tablespoon mayonnaise ( mayonaise a base d'huile d'olive / mayonaise met olijfolie)
2 tablespoons cocktail sauce (cocktail sauce light / lichte cocktailsaus)
5 chives (ciboulette / bieslook)
* (translations in French / Flemish)

Preparation
Cut the bottom of red chicory and peel off the leaves one by one. Arrange on a dish
Mixed the cocktail sauce, mayonnaise and chopped chives. Add the shrimps to the mixture
Put the mixture on the chicory leaves
Decorate with chives

Chicory is one of the famous Belgium vegetables and comes in 3 colors (yellow, red, green). For my guests, I prepare this salad as snack with Prosecco or dry white wine. It’s really refreshing. Enjoy!

Broad bean salad with poached egg

Hello.
Today’s salad uses broad beans

Broad bean salad with poached egg

Ingredients
2 eggs (oeuf / ei)
1 tablespoon vinegar (vinaigre / azijn)
100 g fresh or frozen broad beans (fèves / tuinbonen) 100g
50 g mangetout (mange-tout / sluimerwten)
Sesame oil (huile de sesame / sesamolie)
Worcestershire sauce
White sesame (sesame blanc / witte sesam)
Salt & pepper
* (translations in French / Flemish)

Preparation
Boil 1 liter of water in a pot, and add the vinegar. Turn the heat to medium, break the eggs in a small bowl and pour gently into the pot
Boil 2 to 3 minutes, remove the eggs and dry them on kitchen paper
Lightly boil the broad beans and peel them
Boil mangetout for 2 minutes
Arrange mangetout in the center of the plate, surround them with the broad beans
Add salt & pepper and sesame oil
Put the poached egg on top of the silk sheath. Add salt & pepper and sesame oil on the egg
Add Worcestershire sauce
Sprinkle with white sesame seeds

Now it’s the season of fresh broad beans, but you can always buy frozen broad beans in the supermarket. Today, I prepare this salad with my homemade cheese buns. It’s a nice combination for brunch.

Star fruit and pear salad

Hello.
Today I present a fruit salad.

Star fruit and pear salad

Ingredients
1 star fruit (Carambola / sterfruit)
1 nasi pear (Poire nashi / nashi peren)
Olive oil (huile d'olive vièrge extra / olijfolie extra vierge)
Raspberry White Wine Vinegar (vinaigre de vin blanc aux framboise / witte wijnazijn met frambozen)
Powdered sugar (sucre impalpable / bloemsuiker)
* (translations in French / Flemish)

Preparation
Cut the star fruit in slices of 2 ~ 3mm thickness
Peel the pear, cut into four quarters, remove the seeds and slice thinly
Decorate the star fruit around the nasi pear slices
Pour a small amount of raspberry white wine vinegar and olive oil and sprinkle the whole with powdered sugar

Today I served this recipe on a glass dish. If used as a dessert, you can add some ice cream.

Beet and feta cheese salad

Hello.
Today I present a beet salad.

Salad of beet and feta cheese

Ingredients
Three cooked beets (Betteraves rouges / rode biet)
Olive oil (huile d'olive vierge extra / olijolie extra
appropriate vierge)
Red wine vinegar (vinaigre de vin rouge / rode wijnazijn)
Salt & pepper
2 crops romaine lettuce (laitue romaine / romeinsesla)
100 g feta cheese
(Translations in French / Flemish)

Preparation
Cut the beets into cubes. Mix with olive oil, red wine vinegar, salt & pepper
Arrange romaine lettuce around the beet cubes
Cut goat cheese and sprinkle on top of beet cubes

This time, I used cooked beets which you can buy in the store (vacuum packed). You can also use fresh beets and boil by hot water until they become tender.
Mix all ingredients just before serving. Feta cheese changes color to pink, so lovely.