zucchini & goat’s cheese galette

This puff tart makes a great side to almost any main, is perfect on its own as a snack or served as a light meal, with a zesty salad. The creamy goat’s cheese and zucchini are the perfect match and set atop a flaky, buttery pastry is my idea of a perfect taste sensation.
Shop bought pastry is perfect and saves a lot of time. If you prefer making your own, I salute you!
Puff pastry is one ingredient I always have readily available as it really simplifies things. The thawing and cooking time is quick and it works really well with both savoury and sweet dishes.
I absolutely love sinking my teeth into thick pastry, topped with great flavours…

ingredients | serves 4 – 6 | easy
1 roll puff pastry, thawed
3-4 zucchini’s, peeled
100g soft goat’s cheese, broken into pieces
1 round crotin cheese, sliced
4T creme fraiche, at room temperature
3T cream cheese, at room temperature
zest of 1lemon
1t crushed garlic
3 thyme sprigs, leaves only
2 spring onions, sliced diagonally
1 egg, whisked
black pepper
a few pinches of salt
fresh rocket, garnish

how to do it
Preheat the oven to 180 degrees C.
Place the sheet of pastry on a lightly floured surface and evenly roll it out, extending the pastry by about 1cm on each side. Gently lift the pastry onto a greased, ovenproof tray.
Using a sharp knife, cut along the pastry, about 1cm from the edge, not cutting all the way through. So as to create a border.
Lightly the border of the pastry with the beaten egg.
Mix the cream cheese, creme fraiche, lemon zest & crushed garlic and spread it across the centre of the pastry.
Top the cream cheese mixture with the peeled zucchini strips followed by the spring onion and goat’s cheese. Top with the crotin rounds & thyme and season with salt & black pepper.
Bake in the preheated oven until puffed and browned, about 25 minutes.
Carefully remove the tray from the oven and garnish the galette with fresh rocket.
Slice the galette with a pizza cutter and serve immediately.

From my kitchen to yours, with love x





brunch galette

nothing beats a late, lazy morning with amazing food! some days three meals are just too much for my stomach so i love a good brunch. and really, brunch is a mixture of breakfast & lunch, so anything goes.
this is my take of an eggs Benedict at lunch time and it is absolutely delicious! if you are not the smoked trout / salmon type then replace the fish with prosciutto, bacon or parma ham.
it seems like there is a lot going on here but this dish is actually so simple and really doesn’t take up a great majority of your time.
serve the galette with my creamy hollandaise. it will just not be the same without it.
* the galette in the photo is for two. i have adjusted the recipe to feed six.

ingredients | serves 6 | easy
1 roll puff pastry, thawed
300g mini asparagus (or size of choice)
100g smooth cream cheese, at room temperature
300g/400g smoked trout ribbons / smoked salmon
1 egg, beaten
2 spring onion, sliced at an angle
black pepper
salt
6 eggs
parmesan shavings, for garnish
fresh chives, for garnish
1 recipe hollandaise sauce (in my post dated 17 February 2021)

how to do it
preheat the oven to 180 degrees C.
place the ready rolled sheet of puff pastry on a greased oven tray. using a sharp knife, make cuts in the pastry, about 1cm from the side, to form a border. take care to not cut all the way through the pastry.
dock the pastry with a fork in the centre as well as in the border.
coat the centre of the pastry with the cream cheese. now lay the asparagus (which has been cut to fit the pastry) down on the cream cheese. season lightly with salt & black pepper and brush the border of the pastry with the beaten egg.
bake for about 20 – 25 minutes, until the pastry is golden and beautifully flaky. meanwhile, bring a small pot of water to the boil. gently lower the eggs into the water and cook for five minutes for soft boiled. pour the water off the eggs and top with cold water to stop the cooking process.
make the hollandaise sauce.
carefully remove the pan from the oven.
top the asparagus with the trout or salmon ribbons. gently place the eggs between the fish ribbons and cut it open using a sharp knife.
garnish the galette with the sliced spring onion, chopped chives and parmesan shavings.
place the galette in the middle of the table and serve with the hollandaise sauce.

from my kitchen to yours, with love x








parmentier potato side dish

this is a great side to almost any meaty dish and fish. a different take on the normal roast potatoes and so tasty.
you can mix all the ingredients together in a bowl but i prefer shaking it all up in a ziploc or freezer bag…less to clean up.
for a little bit of extra amazing, top the potatoes with grated parmesan.
soft middle, crispy crust, fresh herbs and garlic and parmesan…this really is my idea of a potato orgasm.

6 potatoes, peeled and cut into blocks
1/3c olive oil (not extra virgin)
6 fresh thyme sprigs, leaves only
4 rosemary sprigs, leaves only, chopped
2tsp garlic powder
1/2tsp black pepper
1/2tsp salt
chives for garnish
parsley for garnish

preheat the oven to 190 degrees C. warm a roasting tray in the oven.
place the potatoes and other ingredients into a ziploc bag or bowl and mix well to coat.
tip the potatoes out into the warmed roasting tray and roast until the potatoes are cooked and crispy, tossing half way. (about 45 minutes to an hour)

garnish with chopped chives or parsley or both.

from my kitchen to yours, with love x


ricotta, walnut & herb galette

pastry is a big love of mine whether its sweet or savoury and i am fortunate enough to have an amazing friend with an amazing walnut farm.
this dish is lovely on its own with a tossed salad but i served it alongside rump steak with a rich red wine sauce. it was delicious.
you can make smaller, individual galettes, roll the pastry to form pinwheels or enclose the pastry to make a large or a few small pies.
the ricotta with the walnuts really makes this tart so creamy and decadent that you most certainly will opt for seconds.
i topped the galette with mushrooms but there really are no rules. be creative. follow your taste requirements.

1 roll puff pastry
1 egg, beaten
200g ricotta cheese
1 garlic clove, peeled
50g walnuts (and extra chopped walnuts for the topping)
2 sprigs thyme, leaves only
1 sprig rosemary, leaves only
a few parsley sprigs
handful rocket leaves
squeeze of lemon juice
1/2tsp black pepper
1/2tsp salt
1/2 punnet mushrooms (optional)
olive oil (to fry mushrooms)
shaved parmesan (optional)

preheat the oven to 180 degrees C.
on a floured surface, roll out the puff pastry. score a border around the pastry, about 1.5 – 2cm from the edge.
brush the pastry with the beaten egg, dock the pastry a few times using a fork and bake for roughly ten (10) minutes until lightly coloured.
while the pastry bakes, add the remaining ingredients (except mushrooms, olive oil & parmesan) to a blender and blend until just smooth.
remove the pastry from the oven and cool for ten minutes. carefully push down any pastry that has risen in the middle.
meanwhile cook the mushrooms in a little olive oil until just cooked.
spread the mixture evenly into the middle of the tart leaving the beautiful puffed up edge. top with the mushrooms and the chopped walnuts and bake for a further 12 minutes until the pastry is golden and the nuts lightly toasted.
remove from the oven, cool for five minutes and garnish with shaved parmesan and fresh herbs.

best served warm

from my kitchen to yours, with love x




brown & split red lentil soup

an edible legume, lentils are an excellent source of protein and make for a wonderful, tasty soup. perfect for vegetarians and vegans, if using vegetable stock.
lentils are an Indian staple, where the majority of world production comes from.
i love a tomato based lentil soup to which you can add almost any vegetable. for a meatier taste add a nice piece of lamb or beef.
lentil soup calls for affordable ingredients you most likely have in your pantry and is a well-balanced and nutritious meal.
any leftovers freezes and thaws really well.
and of course, no soup should be served without freshly baked bread, salted butter and dollops of double thick cream…

ingredients | serves 6
3tbs olive oil
3tbs butter
1 onion, chopped
3 garlic cloves, chopped
1/2c red split lentils
1/2c brown lentils
1 large carrot, grated
1 can chopped tomato
2tbs tomato paste
3 celery stalks, chopped
1tsp dried thyme
pinch red pepper flakes
3tbs brown sugar
1 1/2tsp salt
black pepper
2lt chicken stock or vegetable stock
1tsp lemon juice
1c freshly chopped parsley

heat olive oil and butter in a large skillet. sauté the onion & garlic until glossy. add the red & brown lentils and stir until coated, about 2 minutes.
add the tomato paste, stir and cook for 2 minutes.
add the carrot, celery, dried thyme, brown sugar, canned tomato, chilli flakes, salt & pepper, stir to combine and cook for three minutes.
pour the stock into the pot, bring to a gentle simmer and cook for about 30 – 35 minutes until the lentils are tender but still hold their shape.
stir in the chopped parsley and cook for two more minutes. adjust the seasoning if necessary.
remove from the heat and stir through the lemon juice.
serve hot with dollops of double thick cream, crusty bread and salted butter.

from my kitchen to yours, with love x