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.

IMG_2295

Ingredients:

(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
water
2 oranges
250 gr. low fat cream
100 gr. young white goat cheese

Continue reading

Advertisements

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.

4988583997_a76dd17abf

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:

4988573625_c29f513ac8_m 4988574823_16e06696fa_m

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:

4988579241_9077e04e49_m

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?

Please leave us comments about your experience…..

Mediterranean Cold Eggplant Soup


Spring is coming, gradually bringing warm weather, and this means that its time to update the menu and replace “heavy” winter soups with light and cold summer ones. Here’s one based on eggplants. Making this soup is very quick and if the weather suddenly becomes less warm than anticipated, it can actually be served hot as well.

The tastes combination is classically Mediterranean – eggplants, mint, goat yogurt and chili peppers….

8552018269_08463ab649

Ingredients:

(For 6 regular soup-bowls or 16 small servings, like the one illustrated above)

3 large eggplants (or 500 grams of grilled eggplant “flesh”)
500 ml. goat yogurt
500 ml. water
2 garlic cloves
100 gr. goat cheese – similar to non-aged/young Sainte-Maure
1/2 chili pepper
Mint leaves (amount can be varied, roughly take half-a-bunch or mint branches)
Salt, Pepper

Continue reading

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.

6938915050_21e372a287

Ingredients:

(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
Salt

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)

Process:

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.

6940204664_4f1f75f417

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

8321705721_2d0fbf8367    8273981731_8d9111a790

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…..