Eggplant and zucchini crumble with goats cheese cream - Crumble au fromage de chevre

Ingredients:
1 eggplant (skin removed and cut into pieces)
2 zucchini (cut into pieces)
1 red bell pepper (cut into small pieces)
3 tomatoes
2 cloves garlic
1 onion medium size (finely chopped)
2 sprigs thyme
1 sprig rosemary
120 g goat cheese
100 ml cream (low fat)

For the crumble:
200 g flour
100 g butter
1 egg yolk
salt, black pepper

Rub butter with flour, salt, and egg yolk until form crumbles, transfer to a plate and put the fridge for 20 minutes.

Make small cross-shaped slits on tomatoes, put them in boiling water and immediately dipped in cold water.
Clear tomatoes from the skin and seeds, cut into pieces.

Sprinkle eggplant with sugar and allow to drain the liquid for 20 minutes.

Discard the excess moisture from eggplant. Heat oil in a heavy base saucepan, add thyme and rosemary.

Sauté onions and garlic until transparent, then add bell pepper and tomatoes. Cook until peppers are soft. Puree sauce in blender.

Separately sauté eggplant until soft, then add zucchini and tomato sauce. Cook on low heat for about 5 minutes, add salt, pepper and spices to taste.

Put crumbles on lined with paper baking sheet and bake in a pre-heated to 200 C oven until golden brown (about 15 min)

Heat the cream and mix with goat cheese (I use blender). Add salt and pepper and mix until smooth consistency.

Put vegetables in a serving glasses, add cheese cream on top and sprinkle with crumbles.



Enjoy!

Recipe adapted from Carina-forum

Crème Brûlée With Kapiti Kikorangi, Figs and Port Wine Caramel

Ingredients
1 cup (250 ml) Port wine
3/4 cup (180 ml) granulated sugar
4 fresh figs, sliced
1/2 cup (125 ml) Kapiti Kikorangi (creamy blue cheese), crumbled
2 cups (500 ml) 35% cream
5 large egg yolks
1/4 cup (60 ml) sugar

Preparation
Preheat oven to 250° F (120° C). In a saucepan, pour the Port wine and 1/2 cup (125 ml) of the granulated sugar. Let simmer 15 to 20 minutes until the consistency becomes syrupy and forms a caramel. Add figs, coating them with the Port wine caramel, and continue cooking for 2 minutes.

In another saucepan, heat the cheese with the cream, until melted and completely mixed, without bringing to a boil (approximately 5 minutes). Strain to ensure the mixture is completely smooth, and set aside in a bowl.

In a bowl, whisk the egg yolks with the remainder of the granulated sugar. Set aside.

Using the whisk, gradually add the warm cream and cheese mixture to the egg yolk mixture.

Place 8 1/2-cup (125 ml) ramekins in a shallow baking dish. Pour enough boiling water in the dish to reach halfway up the sides of the ramekins, for an effect similar to that of a double boiler. Divide the fig and Port wine caramel mixture between the ramekins. Pour the cream and cheese mixture on top of the fig mixture.

Bake for approximately 40 minutes or until the edges are set and the centres are still slightly soft. Remove the ramekins from the water dish and place them on a rack to cool. Cover and refrigerate for at least 2 hours or until cold.

Sprinkle each crème brûlée with a thin layer of sugar. Broil with a chefs torch or in a preheated oven, as close as possible to the heat source, until the sugar melts and forms a golden crust. Serve immediately.

St. Patrick's Day Cake Balls

I made those cute cake balls for our St. Patrick's Day lunch, which we have every year in our company. 

Ingredients (make about 25-30 cake balls):
4 eggs,
1/2 cup cake flour,
1/2 cup starch,
4 tbsp vegetable oil,
1 cup sugar,
pinch of salt,
1 tbsp liquid green food coloring,
1 tsp coconut essence (or vanilla essence),
1 tsp baking powder.

Cream filling:
200 ml double cream,
4 tbsp condensed milk (or 4 tbsp sugar).

about 400 gr. white chocolate.

Cake:
Preheat oven to 180C. Lay a baking sheet with a parchment paper.

Whip egg whites with a pinch of salt to soft peaks. Separately, beat egg yolks with sugar until white, then add vegetable oil, food coloring and coconut essence, stir until smooth.

Mix starch, flour and baking powder and add to the yolks and stir well. Then add beaten egg whites and stir carefully.

Spread the mixture on the baking sheet and bake for 15-20 minutes. Cool the cake for 10 minutes, then cool completely on the rack. Discard browned crust from the cake surface.

Cut the cake on pieces, then put them in food processor and make crumbles.

For assemble: 
Whip the cream with 4 tbsp of condensed milk  until soft peaks and mix thoroughly with cake crumbles.

Roll mixture into quarter size balls and lay on cookie sheet. (Should make 25-30)

Chill for several hours. (You can speed this up by putting in the freezer.)

Melt chocolate in microwave or on stove per directions on package.

Put each ball on a stick, then roll balls in chocolate.(I made double chocolate covering).