Lastly, add the grated cheddar cheese and 80 grams of the goat cheese to the kale-egg batter. Add the garlic powder, the cumin, the salt and pepper to taste.Īdd the kale to this mixture and heat in a pan for 5 minutes. In the meantime, mix the 3 eggs and whipped cream together with a whisk. Prick small holes with a fork into the dough. Place the dough into a springform pan of 18-20 centimetres, and press with your hands or a spoon. If the mix is too sticky, add some extra psyllium husk. If the mix is too thin, add a bit of hot water. Add the egg, psyllium husk, salt, melted butter and mix in a blender until it has the structure of a dough. Then mix the almond flour with the sunflower seeds. Ingredients for 1 goat cheese pie (4 servings)įor the Dutchies amongst us: of some products you can find a link to Body & Fitshop, where you can buy the product! For the crustħ5 grams grated cheddar or mozzarella cheeseįirst, preheat the oven to 175 Celcius degrees. It is a great source of vitamin A, E, and K, but also of manganese, calcium, copper, potassium, and magnesium. Because it has a natural taste, you can squeeze this ingredient in many different recipes, even in smoothies! Looking at the nutrients, this green vegetable is amongst the most nutrient-dense foods. Kale is a non-starchy vegetable that is low in carbs. It is also a perfect recipe to prepare in a large quantity and save it for your next day's lunch! Creamy kale and (goat) cheese taste like a match made in heaven. Serve warm.This savoury goat cheese pie with a creamy egg-kale-cheese batter can be eaten both warm as cold! The crust is made of almond flour and sunflower seeds, and therefore has a taste and structure similar to bread. Replace with a few fresh rosemary leaves, without stem. Remove baked rosemary sprigs and discard (they will be brown). Remove from oven and transfer figs to a platter. Bake in oven until prosciutto begins to crisp, about 15 minutes. Spear a rosemary sprig through the center to hold the prosciutto in place. Wrap a prosciutto slice, cross-wise, around fig. Fill the indentation with goat cheese, about 1/2 teaspoon. Mix goat cheese and pepper together in a small bowl. Gently make a small indentation in each center with a teaspoon.
Place figs on a work surface, skin side down.
Prosciutto Figs with Goat Cheese and RosemaryĪ small rosemary sprig does double duty as a toothpick and aromatic, infusing the figs and goat cheese with its flavor as they bake in the oven. Makes 16 hors-d’oeuvresĨ slices “Legends from Europe” Prosciutto di San Daniele, halved lengthwiseġ6 3/4-inch rosemary sprigs with stem, plus 1/4 cup fresh rosemary leaves for garnish This week, I will be posting a few recipes I’ve created with Legends’ Prosciutto di San Daniele.
Today, Prosciutto di San Daniele is considered a delicacy with its mild flavor and delicate texture. The ham is left to slow-cure naturally, following a 2,000 year-old tradition introduced by the Celts. Prosciutto di San Daniele is named for the region of San Daniele in northeastern Italy where it enjoys a unique micro-climate nestled between the Dolomite Alps and the Adriatic Sea. Fortunately, the folks at Legends helped me with my choice and assigned me the Prosciutto di San Daniele. The biggest challenge I faced was not in accepting this mission but deciding which product to feature. to increase awareness and celebrate “the legendary quality, tradition and taste” of five authentic PDO products (Protected Designation of Origin) from Europe: Prosciutto di Parma, Parmigiano Reffiano, Prosciutto di San Daniele, Grana Padano and Montasio.Īs luck would have it, these 5 products happen to be some of my favorites.
Legends from Europe is a 3 year campaign funded by the European Union and launched in the U.S. My mission (should I choose to accept it): To create an original recipe using Prosciutto di San Daniele from Legends from Europe.