6 February 2015

Chèvre chaud 2015.


This amazing recipe is a classic to which Ana decided to give a new, clean and fresh look and as soon as I saw this dish at Ana's blog I couldn't stop thinking of it as I love all the ingredients in it.
Flavour wise, the final result is absolutely amazing. You have zing, sweetness and sharpness, but everything is perfectly balanced.
Texture wise you have the same great experience, as you have crunchiness  and softness in every forkful.
As for the sauce/dressing..., oh Lord!!! It's to die for!! I could eat it all on it's own with a spoon as it is so, so delicious!!
ingredients (serves 4):
12 rounds of goat's cheese, cut 0.5cm thick (from a thin log)
12 rounds of white bread, cut the same size as the cheese rounds
2 medium yellow beetroots
1 medium red beetroot
2 tsp honey
4 tbsp olive oil
juice of 1/2 lemon
salt and freshly ground black pepper
1 tsp Dijon mustard
4 small pickled red beetroots
50g pine nuts, toasted (I didn't use because I totally forgot about them...)
salad leaves, to serve
method:
Pre heat the oven to 200ºC.
Cook 1 red beetroot in a pan of water until tender and a separate bowl, cook 1 of the yellow beetroots until tender.
When cooked, peel both beetroots, red and yellow and keep them apart.
Purée the red beetroot with the olive oil, lemon juice, mustard, salt and freshly ground black pepper.
Taste for seasoning and feel free to add more olive oil, salt and pepper, mustard, or lemon juice you you want. Set aside until needed.
Cut the cooked yellow beetroot and the pickled red beetroots in small cubes.
Using a mandolin, thinly slice the raw yellow beetroot.
Put the cheese rounds on top of the bread rounds, drizzle with the honey and bake in the oven until the cheese is golden brown on top and starts to melt.
Divide all the ingredients between 4 plates and serve drizzled with the beetroot sauce and a few salad leaves.
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Esta receita é um clássico ao qual a Ana decidiu dar um novo e "clean" look e que lindo e apetitoso ficou.
Para ser honesta, não consegui deixar de pensar nesta receita desde o dia que a vi no blogue da Ana e não descansei enquanto não reuni todos os ingredientes e a reproduzi.
O meu veredicto? Absolutamente fenomenal!!!!!
Combinação de sabores, perfeita e em total harmonia!
Texturas absolutamente fantásticas e diferentes em cada garfada! Na minha faltou a textura e sabor dos pinhões, mas eu, tonta, esqueci-me completamente deles na tacinha... enfim...
O molho... OMG o molho... quase não havia para os pratos, pois juro-vos, é tão maravilhoso que eu era capaz de comer só o molho à colher (e quase comi..., lol)!!!
Quem quiser ver a receita e as fotos lindas do prato da Ana, é só ir aqui, a este post e deliciar-se e, se lá forem, não se fiquem só por esta sugestão, aproveitem para passar por lá umas horas, pois o blogue da Ana é uma perdição para os amantes de culinária.

Recipe / Receita: Anasbageri.