Orange Soup with Goat Cheese

There is something about thick/creamy orange-colored soups that make them especially popular in my family. Maybe its the fact that a bright orange color is a great mood setter, or my husband’s love for sweet potatoes (and mine for pumpkins) or something else. The fact is, that, at least twice a month, I find myself preparing an orange-colored soup. They can be lighter in summer and heavier/thicker in winter. This time I wanted to make something original and “play” a bit with the ingredients.

Here’s the logic for the ingredients: goat cheese is a great companion for pumpkin and sweet potato, as its piquancy combines well with their natural sweetness. Additionally acidity and aroma of oranges provides a great complement/contradiction to a velvety sweet pumpkin taste. All that’s remaining is to add some low-fat cream to balance (and subdue) all the flavors and we’re getting a very original, rich winter-type soup with great aroma and substance. It is thick, but, thanks to orange notes, doesn’t feel heavy at all.



(For 2-2.5 liters of soup)
1 Cucurbita moschata pumpkin (or 1.5 kgs of ordinary pumpkin)
1 medium-size carrot
1 medium-size sweet potato
1 small onion
1 trunk of leek
30 gr. butter
3 branches of thyme
2 oranges
250 gr. low fat cream
100 gr. young white goat cheese

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Cheese, Rosemary and Garlic Puff Pastry

‘T was the day after XMAS and all through the house not a creature was stirring, not even a mouse…

Seriously, it was a morning after some holidays (and holiday meals) and all I’ve had left in the refrigerator was leftovers – some cheese and sheet of ready-made puff pastry dough. Apparently, this was enough to prepare a very quick (less than 5 minutes) and very tasty salty pie for breakfast.



  1. ~70 gr of hard cheese (Kashkaval, Parmesan or Grana Padano)
  2. 100 gr of soft Goat Feta cheese
  3. 100 gr of Sour Cream (9%)
  4. Small sheet of ready-made puff pastry dough
  5. 1 garlic clove
  6. 1 branch of rosemary
  7. 1 egg

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Quick Figs and Goat Cheese Honey Tart

Recently I saw a lot of blog articles on bakery with figs. Here’s my super-simple idea.


All you need to do is take a Puff Pastry dough and cut it into rectangles. Then you will need to form edges for your rectangles – you can either use strips of the dough, or use the method illustrated and explained below:

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Cut out the inner square, retreating from the edge approximately for 1cm. Then tuck in the edges and the corners in a manner similar to making an origami “boat”. Bake in oven for 15 minutes at 180C.

This is how they look when coming out of the oven:


Now all that remains is to press the center of our improvised “plate” a bit, add the figs and the cheese and pour some honey on the top. Then bake it for 5 more minutes, the cheese will become a bit brownish and the figs will become softer.

Did you like this recipe? Do you think that you are going to cook it anytime soon? Have you already tried it?

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Pumpkin, Sweet Potato and Mint Pie

The basis for this pie is made of a Pâte Brisée dough, and the filling is made of pumpkin, sweet potato, cheese and some mint leaves. Care to try?



The following list of ingredients will work for a baking form (for a tart), 28 centimeters in diameter.

200 gr. flour
100 gr, cold butter cut into small cubes
0.5 tsp. salt
150 gr. sour cream

20 gr. butter
1 large onion
250 gr. pumpkin
350 gr. sweet potato (*)
250 gr. feta cheese
2 eggs
200 gr. low-fat sour cream
100 gr. Kashkaval (or similar) cheese
100 gr. hard yellow cheese (could be some kind of Cheddar with additives)
1.5 tsp. dry mint leaves

(*) alternatively, only pumpkin can be used – take 600 gr. in this case


Lets start with preparing the dough. Mix the flour with the salt. In a food processor add the butter to flour with salt and “beat” it into small crumbs. Transfer the crumbs into a bowl add most (not all) of the sour, mix the dough and form it into a small ball. If needed, add the remainder of the sour cream. Please note that there is no need to mix this into a completely uniform mass. This kind of dough doesn’t react well to over-mixing, as it becomes too firm. All we need is to form it into a firm ball. In the end, wrap the ball with a plastic wrap and put in refrigerator for, at least, 30 minutes.

Now to the filling: take a bowl and grate the pumpkin and the sweet potato on a fine grater. Take another bowl and grate all the cheese on the same grater into it. Finely chop the onion.In a large frying pan, dissolve the butter and fry the onion while mixing, until transparent. Add the grated pumpkin and sweet potato, mix and simmer this on high heat for 5-7 minutes until the vegetables change their color and soften. Remove from heat and chill.

If you are preparing this pie and plan to serve it the next day, you can take a long break at this point and leave both the dough and the filling in a refrigerator.

After chilling the fried vegetables, mix them with all other filling ingredients and add salt (if needed). In my case, the feta cheese was salty enough, so additional salt was not required. Might not always be the case.

Take the dough from the refrigerator, sprinkle with flour and roll it (make sure the size of the rolled dough “sheet” is matching the baking form you are going to use. It is easiest to roll this kind of dough between two sheets of baking paper. Insert the rolled dough “sheet” into the baking form and trim the edges.Cover the dough with a sheet of baking paper, put some load on top of it (for weight) and bake for 20 minutes on 190 C.

Remove the load and the baking paper, pour the filling into the form on top of the dough and bake for additional 45 minutes until the filling obtains slightly brownish color.

Remove from the oven and cool to room temperature. The pie is ready for serving at this point, although it can be even better if tasted cold from the refrigerator.


If you liked this salty pie, check out the Sweet Pumpkin Pie recipe:


Did you like this recipe? Do you think that you are going to cook it anytime soon? Have you already tried it?

Please leave us comments about your experience…..

Mushrooms, Lentils and Goat Cheese Cannelloni

A light, but hearty dish with interesting texture filling and sour sauce, which emphasizes the taste of goat cheese in the filling. Crispy mushrooms on top add to the overall sensation.



(Don’t be alarmed by the length of the list, it is quite simple in the end)

For the filling:
1/3 glass of green or black lentils
50 gr. butter
150 gr. champignon mushrooms
200 gr. portobello mushrooms
200 gr. forest mushrooms
2 garlic cloves
200 gr. goat feta cheese
200 gr. white goat cheese

250 g. of cannelloni

For the sauce:
20 gr. butter
1 garlic clove
1/4 glass flour
1 1/2 glasses of milk
150 gr. Greek yogurt
Salt, Pepper

For the topping:
100 gr. Shimeji mushrooms (other types can be used, but these provide a great texture when fried)
20 gr. butter
A pinch of salt
2 tbsp. of hard goat cheese (grated)


Start with preparing the filling. In a salted water, boil lentils until ready. drain the water, wash the lentils in cold water using colander and let them cool down. Cut mushrooms into cubes (approximately 1 cm * 1 cm *1 cm). Chop the garlic. Grate the cheeses on a coarse grater. Heat the butter until liquid in a frying pan, add mushrooms and fry while constantly mixing over a high heat, until the mushrooms loose volume and become “brownish” (should take 5-7 minutes). Add the garlic and fry (mixing) for 2 additional minutes. Remove from heat and move everything into a bowl.

Add the lentils and the grated cheese and mix thoroughly. Add salt if the mixture is not salty enough (has to be tasted at this point).

Now to the sauce: Heat the butter until liquid in a saucepan (with a heavy bottom). Cut a garlic clove into halves and fry it until it becomes golden. Remove the garlic and throw it away. reduce the heat to a middle position. Add the flour and fry the resulting mixture, stirring it with a whisk (to fry it evenly), until it becomes a “lump”. Adding milk gradually, while stirring.Stirring the sauce more intensively, continue to boil it until it reaches a consistency similar to sour cream. Remove from heat, add salt and pepper and then add the yogurt and mix thoroughly.

Spread two tablespoons of the sauce at the bottom of the baking dish. Stuff the cannelloni with the filling and place them inside the form. If you end up placing them in two layers, then spread a couple of tablespoons of the sauce between the layers as well. Pour the remaining sauce. Pour the remaining sauce into the form and bake for 45 minutes at 190С.

Now to the topping: in a frying pan, heat the butter until liquid and fry the mushrooms until golden/brown. Add salt. 5 minutes before the end of the baking (i.e. after 40 minutes), spread the mushrooms and the grated cheese over the baking disk containing the cannelloni. Complete the baking, cool and serve.


If you liked this recipe, check out the following related dishes:

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Did you like this recipe? Do you think that you are going to cook it anytime soon? Have you already tried it?

Please leave us comments about your experience…..