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.