Sunday, October 6, 2013

Coming back with Veggie's Dip and Mushrooms with Goat Cheese....


Here we are again!

You have no idea how much I wanted to come back to the blog. It is my space to think, share, enjoy, laugh....and eat!!

This was an interesting summer. For different reasons, we stayed in the city, and we enjoy the little summer we had this year. It was a rainy summer!!....floods everywhere in this Province, except in the city that we live.

To celebrate all the good things in our life, we had a mini celebration at home......and here are some of the recipes:

 Vegetables Dips

 Bean Dip

 Bean Dip

300 grams of cooked beans
1/2 teaspoon of fresh rosemary (chopped) more or less if you like. Also, you can use other herbs.
2 garlic cloves (roasted)
2 tablespoons of goat cheese
Salt
Pepper
3 tablespoons of olive oil

In a food processor or with a hand blender, mash the beans with the olive oil, and goat cheese. Add garlic, salt and pepper. Transfer to a bowl, and add the chopped rosemary. Mix it well. ENJOY!



 Sun-dried tomato, goat cheese, and feta cheese dip

Sun-dried tomato, goat cheese, and feta cheese dip

1 cup of sun-dried tomatoes.
2 garlic cloves. I used one grilled, and one fresh.
1/2 cup pf feta cheese
4 tablespoons of goat cheese
4 tablespoons of olive oil
3 tablespoons of fresh basil (chopped)
salt
pepper
dry chili flakes
1 teaspoon of balsamic vinegar

Soak the sun-dried tomatoes in hot water for two hours. Drain them. Place the sun-dried tomatoes in a food processor or a blender. Mash them with the olive oil, feta cheese, goat cheese, garlic, olive oil, and balsamic vinegar. Transfer to a bowl, and add the chopped basil, salt and pepper. Mix it well. ENJOY!

 Sweet-pea dip

Sweet-pea dip

1 cup pf frozen peas
1/2 shallot (chopped)
1 garlic clove (grill)
Zest and juice of 1/2 lemon
4 tablespoon of olive oil
60 grams parmiggiano cheese (grated)
salt
pepper.

Cook the sweet peas in hot water until they are "al dente". Drain them. Place the sweet peas in a food processor or a blender. Mash them with the olive oil, shallot, garlic, olive oil, and lemon. Transfer to a bowl, and add the parmiggiano cheese, salt and pepper. Mix it well. ENJOY!

 Roasted Red Pepper and Goat Cheese Dip

 Roasted Red Pepper and Goat Cheese Dip

1 Red Bell Pepper Roasted
1 garlic clove
100 grams of goat cheese
olive oil
salt
pepper

Roast the red pepper.  In a food processor or a blender, mash it with the olive oil,  and goat cheese. Transfer to a bowl, and add salt and pepper. Mix it well. ENJOY!

 Mushrooms with Goat Cheese and Leeks


Mushrooms with Goat Cheese and Leeks

15 small mushrooms
80 grams of goat cheese
salt
pepper
2 tablespoons of olive oil
dry chili flakes
leek

Clean the mushrooms, and take the stem out. In a pan, heat olive oil and stir fry pieces of leek.

Mix the goat cheese with salt, pepper, olive oil, and chili flakes. Fill each mushroom. On top, place a piece of leek. Cook it for 10 minutes  at 400F, or until the mushrooms are cooked, and the leek is golden. ENJOY! 



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