Chevre chaud on a bed of tomato and avocado salad

The What:

(4 people)

4 hand fulls of mixed salad

2 avocados

1 pkt of cherry tomatoes

4 pieces of country style bread, preferably sour dough

2 rolls of chevre cheese, ca 130 g each

Dressing:

4 tbsp of olive oil

2 tbsp of balsamic vinegar

1 tbsp honey

salt and pepper

The How: 

1. Put the oven to 200 degrees Celsius.
2. Wash the salad and pat dry. Divide equally on the 4 plates. 
3. Cut the avocados into halves and slice into smaller pieces, add to the salad on the plates. Cut the cherry tomatoes into halves and add them to the salad as well. 
4. Brush the bread with some olive oil. Cut the cheese into slices, ca ½ cm thick and put on top of the toast. Place the toast in an oven safe dish and place in the oven for about 10 minutes or until the cheese has melted. 
5. Top the salad with the hot toast and spoon over the dressing. 

The sweet honey and the strong taste of the chevre mixed with the balsamic vinegar is amazing!

Chevre is one of my favorite cheeses to use in food!

Turbot with asparagus, new potato and lemon butter sauce

The What:

(4 people)

2 medium sized turbots

1 bundle of asparagus

12 new potatoes

1 bunch of fresh basil

salt, ground white pepper

Sauce:

½ dl olive oil

4 tbsp of margarine

zest from one lemon 

2 tbsp lemon juice

The How:

1. Set the oven to 125 degrees Celsius.
2. Indent the fish skin using a sharp knife, creating small pockets just under the skin. Stuff the pockets with fresh basil, add salt and white pepper to the fish. Put the fish into the oven and bake for ca 30 minutes. 
3. Wash the potatoes and boil until soft.
4. Bring water to the boil, add the asparagus and let boil for ca 3 minutes. 
5. Put olive oil and butter in a saucepan and let the butter melt. Add lemon zest and lemon juice and heat up. 
6. When the fish is done, remove the skin and take out the nice white fillets and put on a plate. Add potatoes and asparagus, top it all with the butter sauce. 

Great taste and a lot easier than it looks!

The turbot with fresh basil, straight from the oven!

Mozzarella Salad

The What: 

(4 people)

4 packets of mozzarella cheese

4 hands full of mixed salad

2 avocados

1 pkt of cherry tomatoes

Dressing:

4 tbsp of olive oil

2 tbsp of balsamic vinegar

1 tbsp of honey

1 clove of garlic, crushed

salt

pepper

The How:

1. Wash the salad and pat dry. Divide equally on four plates. 
2. Half the avocados and slice into smaller pieces, add to the salad on the plates. 
3. Slice the cherry tomatoes into halves and add them to the salad as well. 
4. Top the salad with one piece of mozzarella to each plate, cut a cross on the top of it.
5. Mix together the ingredients for the dressing, and spoon this over the salad and the cheese. 
6. Top with a few fresh basil leaves!

Easy, light and good!

Unfortunately I've managed to loose my good camera, so the pictures aren't as good as I'd wish.  

"Moussaka" - or something similar

The What: 

(4 people)

1 shallot onion, finely chopped

2 cloves of garlic, finely chopped

600 g of minced meat
1 can of diced tomatoes

8 small tomatoes

1 red pepper (paprika)

1 large aubergine

2 hands full of fresh baby spinach leaves

2 vegetable bouillon cubes

A few drops of soy sauce

Chili flakes

salt, pepper 

Cheese, for example feta cheese, pecorino, parmesan or gruyere

The How:

1. Slice the aubergine in ca 1 cm thick slices, put them on a cutting board and put salt over them. Leave for about 30 minutes. 
2. Finely chop the shallot and the garlic, gently fry in a frying pan until soft. Add the minced meat, salt and pepper. 
3. Cut the tomatoes into quarters, cut the pepper (paprika) into smaller pieces. Wash the baby spinach. Add to the minced meat in the frying pan.
4. Add the can of diced tomatoes, the 2 bouillon cubes, the drops of soy sauce as well as the chili flakes. Let simmer while you prepare the aubergine.
5. Wash the salt off the aubergine thoroughly and fry them until soft in plenty of olive oil in another frying pan. 
6. Put one slice of the aubergine on a plate, top with the meat sauce and then a slice of cheese. Repeat until you're satisfied with the height (I usually do three aubergine slices so it doesn't tip over). Top the pile with another slice of cheese, a spinach leaf and some chili flakes. 

"Moussaka" or something like it

ENJOY! It tastes even better the next day so make a lot and throw the left overs in a lunch box!