Mint, Cucumber & Apple Summer Salad

Summer salads don't get better than this.  Sweet, sour, crunchy and just plain refreshing ... especially with a BBQ.  Prepare all before guests arrive and then toss together just before serving - which only takes 5 minutes.  Suitable for 4 - 6 foodie lovers. Here we go ...

Mint, Cucumber & Apple Summer Salad
Picture: Not Quite Nigella - www.facebook.com/eatloveplaywithfood.

1 big red apple, cored, diced
1 big green apple, cored, diced
8cm piece of cucumber, cubed
2 stalks celery, chopped
200g goat's cheese feta, cubed
60ml cream
60ml mint jelly/sauce
Salt & pepper to taste
50g pecan, rough chop
Mint for garnish

Cut apples, cucumber and feta into cubes
Chop celery stalks (no leaves)
Mix cream and mint jelly/sauce together
Combine apples, cucumber, celery and feta in a bowl
Pour cream and mint mix over and toss well
Season with salt & pepper, place in a serving bowl and sprinkle with nuts
Garnish with fresh mint

Roasted Tomato, Goat's Cheese & Thyme Tart

If you like the tart of a tomato, you will love this.  It is an ideal tart to enjoy on its own with a side green salad or to be a side dish itself.  It is so easy and looks really impressive if you are entertaining.  Suitable for 4 - 6 foodie lovers.  Here we go ...

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Roasted Tomato, Goat's Cheese & Thyme Tart

1 packet bought puff pastry, defrosted
Flour for dusting
1 egg, lightly beaten
15ml sundried tomato pest
1 clove garlic, thinly sliced
50g goat's cheese
300g mixed small tomatoes, halved
15ml sugar
1/2 tsp salt
1/4 tsp pepper
25ml fresh lemon thyme, chopped
1 tbsp olive oil

Preheat oven to 200'C
Dust clean surface with flour and roll out pastry
Cut a round the size of a dinner plate
Using a sharp knife, lightly score a 5cm border
Fold pastry over to crease a raised rim around the edge
Transfer tart case to a greased baking sheet
Brush the rim with egg and prick the base a few times with a fork
Spread tomato pesto over the base
Add garlic slices and crumble goat's cheese evenly
Toss tomatoes, sugar, salt, pepper, thyme and oil in a bowl
Arrange on top of the tart case
Bake for 20 - 25 min until golden brown
Garnish with fresh thyme

Enjoy!

Baked Goats Cheese with Bacon & Honey

Inspired by a wonderful chef's table I attended last week at one of my hotels @BrusselsMarriott, here is an easy home version of a divine goats cheese starter ideal for entertaining or a simple Sunday supper.  Here we go ... (Suitable for 2 foodie lovers)

Baked Goat's Cheese with Bacon & Honey

100g bacon bits
150g goats cheese
100g bread crumbs
Big hand full of rocket
1 tbsp olive oil
1/2 tbsp balsamic vinegar
1/2 tsp black pepper
Squirt of honey

Pre heat oven to 200'c
Pan fry bacon in a little oil until crispy
Remove and drain on absorbent paper
Cut goats cheese into 1 inch rings
Add bread crumbs to a bowl and carefully add cheese one at a time and cover all sides with crumbs
Place on a greased baking sheet
Bake for 10min until golden brown
Carefully turn over and drizzle each piece with honey
Bake for a further 5 min
Mix rocket, olive oil, vinegar and pepper in a bowl and toss lightly with your fingers
Plate greens on a serving plate
Add warm bacon bits on top of greens and place warm cheese on top
Drizzle with a little more honey and garnish with a few more pieces of bacon

Serve immediately with biscuits or some fresh bread.
Make it count .. have a great week!

Rolled Stuffed Chicken Breasts

Hubby and I are off to Paris tomorrow for the weekend, and I can't wait.  So I am whipping up a FAST FRIDAY FABULOUS meal on a Thursday, because tomorrow I will be dining with kings.  Easiest meal for me would be stuffed chicken breasts - using whatever is in the fridge.  You really can use anything.  This is what I am doing:

2 chicken breasts
Salt and pepper to taste

Cajun pepper to taste

2 tbsp soft goats cheese

4 slices salami

2 tsp tomato pesto

Few fresh basil leave

100 ml cream

Place chicken breasts on some cling film.

Generally season with salt, pepper and Cajun pepper.

Cover with another piece of cling film and hit them with a rolling pin to make them thin.

Add 1 tbsp cheese on each breast and spread evenly.

Add 2 salami pieces on each breast.

Add 1 tsp pesto to each breast and spread over the salami.

Add  some basil leaves on top.

Starting at one end, carefully roll chicken breasts and secure with tooth pics or a skewer.

Don't worry if some of the filling oozes out - this makes a great sauce!

Heat a skillet pan (metal handle) with a little olive oil.

Brown each side of the breasts for 4 min until nice and brown.

Bake at 180'C for 10 min.

Remove from oven, pour cream around the breast, mix to de-glaze pan to make a sauce.

Allow to stand for 5 min and serve.

Yummy!

Time to go and pack ... what should I wear????