Spiced pumpkin, cranberry & goat cheese tarte flambée

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Delicious & easy fall food as a starter to share or a 1-person dinner

I just love to make tarte flambée. I swear, I could make & eat it almost every single night, because it’s quick and easy to make and simply delicious.

It’s (almost) pizza, has an amazingly crispy bottom that only takes 3 minutes to prepare, you can top it with anything you like and baking time is 10 minutes, which makes it incredibly quick.

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Fresh springtime wild garlic & goat cheese tart

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Fresh and intense spring flavors

It’s getting warmer and everything is starting to bloom around here, which is really lovely. This also means it’s wild garlic season: wild garlic is quite popular in Austria and this time of the year you can get virtually anything with wild garlic. Personally, I’m much a fan of tartes / quiches, because I just love buttery shortcrust pastry 🙂 Therefore, I thought it would be nice to have a wild garlic tart. I added goat cheese, which goes very well with wild garlic and cheddar and some potatoes at the bottom to add additional texture. The wild garlic custard is really creamy, so you’re in for an awesome springtime dish.

There are two options for the shortcrust pastry: either follow the recipe below and make it yourself or just use store bought one if you have little time. If you use store bought dough, just skip the first step and go straight to 2. Regarding the goat cheese: depending on your preference choose the intensity of the cheese. However, I recommend you use a stronger one.

Now imagine scrumptuous, buttery shortcrust pastry, creamy goat cheese, a hint of fresh lemon and intense wild garlic. Sounds good, right? So get ready for an incredibly delicious (and unfortunately, very smelly 😉 ) springtime treat! Continue reading

Orient-inspired lamb salad with pomegranate, figs and mint

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Crunchy vegetables, tender lamb, tons of flavors

This is a lovely salad that combines oriental flavors, different textures and healthy ingredients.
The lamb works perfectly with the sweetness from pomegranate and figs. Fennel, peppers and almonds add a crunch to the salad, the mint gives the whole salad a nice kick. If you want it to be creamy as well, add some (soft) goat cheese, just make sure its flavor is not too strong. All in all, I love how all the ingredients work together!
If you’re into salads, but like to step it up once in a while, this is the right dish for you. It might take a bit longer to make this salad, but it’s totally worth it. Just try it out and let me know what you think! Continue reading

Crunchy winter salad with root vegetables, warm goat cheese and smoked bacon

Crunchy winter salad

A salad that adds color to you life

This salad has a nice fall / winter feeling to it and is filled with flavors and different textures: celery-apple and orange-carrot always work together nicely and together with the walnuts add a nice crunch, radicchio salad has this slight bitterness, which is balanced by the sweetness of the honey-mustard dressing, the warm goat cheese adds a beautiful creaminess topped off by a lovely smokey flavor from the bacon. There are so many delicious vegetables in it, it’s filled with vitamins and just generally speaking, a very healthy meal. If you’re vegetarian, you can either just leave out the bacon or maybe replace the bacon with some smoked tofu if you want the smokey flavor (I think, but haven’t tried it!). Serve with some toasted dark bread, you’ll love it!

Just one quick note on how to get the orange meat out if it the easiest way: first cut off top and bottom of the oranges, so they will not roll around anymore. Next, cut off the peel on the sides making sure that as little of the white stuff remains. You will see where the skin between the slices is now. Just cut into the orange as closely to the skin as you can and remove piece by piece. Continue reading

Roast butternut squash risotto with goat cheese and crispy sage

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Beautiful creamy fall risotto with lots of flavor

Quite truthfully, I always thought squash was a somewhat useless vegetable, because when you cook it it doesn’t add much flavor. And then I baked it and realized I had been wrong all along! I rubbed the squash with cinnamon, nutmeg, cayenne pepper and salt and left it in the oven until it was totally soft and some parts had even become a little crispy. To be honest, when I took it out of the oven it smelled so delicious that I couldn’t help but try some of the squash. Bottom line: I ate a lot of it! (therefore the amount of squash that went into the risotto is a rough estimate) 😉 The baked squash gives this risotto a really nice sweet flavor with a hint of cinnamon which just works very well with the goat cheese. Add a little bit of lemon zest for freshness and crispy sage leaves for texture and you have a beautiful warm fall risotto. Continue reading