Honey glazed goat cheese bruchettas-Hunajamarinoidut vuohenjuustoleivät

ImageThis recipe is inspired by the goat cheese bruchettas I had in a place called POLPO in Soho, London. Polpo is wonderful. I have not eaten a piece of food there that would not have been mind blowing and delicious. The flavours are unusual but so well put together that I do admire the chef in this restaurant.

I had my mummy night out with one of my dear friends. As expected when mummies go out without the babies they get excited. We started the night in Foxcroft&Ginger that I have mentioned you before. A small note though. The place is an amazing for brunch and coffee but it was not as good as a wine bar in the evening as I expected..but well at least we tried!. We did not care about it as we had so much to chat! Suddenly the time ran and we noticed it was 9pm and we hadn’t had any dinner. My friend drop the word Polpo and I was sold. I had been there with my husband at the autumn time. Wine selection there is fantastic and well the food..you just have to try, the words are not enough.

We ordered a tapas plate plus goat cheese bruchettas. We both decided we need to try to make them at home. Here you are, I tried them yesterday and the attempt was successful!

rocket salad

small block of soft French goat cheese (100-150g)

red grapes (two big handfuls)

1 1/2 tbsp Acasia honey

1-2 tsp chopped fresh rosemary

black pepper

1/2 tsp salt

8 slices of bread ( I used a bit darker seedy one but it is a free expression)

olive oil

honey

handful of pine nuts

1. Heat up the oven to 200 celsius degrees. First step is roasting the red grapes. Wash the grapes and mix them with 1 1/2 tbsp honey, 1-2 tsp rosemary, hint of black pepper and 1/2 tsp salt.  Roast them for 10-15 minutes until you see that the honey has started to caramelise and the grapes are a bit wrinkly. Let them cool before serving.

2. Pour 1 tsp olive oil and a drop of honey on each slice of the bread. Grill the bread ( I used grill 3 for 5 minutes). You can use either the grill or oven. Bread should be hard and honey a bit caramelised. Let the bread cool before serving.

3. Roast the pine nuts on a frying pan until they are golden.

4. Build the bruchettas: put rocket salad on the plate, set the bread slices on top, spread the goat cheese on each bread slice, then pour some caramelised grapes on top and finish with topping the bread with pine nuts.

5. Serve with red wine.

Honestly as unusual and exotic this sounds the combination is mind blowing…and what is the best these bruchettas actually come pretty quickly! Enjoy! ( I will soon add the Finnish version of the recipe.)

Mainokset

Pia’s Mediterranean Sandwiches

My boss took me to this amazing pub in Islington London called ”The Elk in the Woods”. It was a funny small cosy pub, didn’t look anything special, but when I saw the menu I was happily surprised -it looked fantastic! In fact, everything on the menu looked delicious. I ended up ordering the halloumi-hummus-carrot-beetrot-olive sandwich and to be honest it was probably one of the best sandiwiches I have ever eaten. A few days later I had to test and cook that kind of sandwich at home. It was excellent and my sweet Aussie man loved it too (we had it again for breakfast on the following day!). Here you can find the recipe, it asks a bit of work but is worth every minute spent in the kitchen!

Buns or baguette

1/2 onion

1 can of black olive slices

bunch of basil

2 carrots

1 cooked beetroot

1/2 packet of halloumi

1 packet hummus

salt and black pepper

good quality olive oil

1. Grate the carrot and beetroot and mix them together. Cook them in olive oil in the frying pan. (do not be careful with oil for it gives an amazing flavour, so use heaps), add salt and black pepper. After the mixture has been cooked, put it on a plate to wait.

2. Cut the onion, cook it slowly in the frying pan until golden, then add the olive slices, cook for a while (5min).  Add salt and pepper. Whilst cookin this, finely chop the basil. Take the onion-olive mixture away from the pan and mix it together with the chopped basil in the bowl and leave it wait for the sandwich building.

3. Cut the halloumi into small slices (3x3cm slices) and cook it in olive oil in the frying pan. After they have been cooked put them on a plate to wait.

4. Cut the baguette or buns  into halves (2 per person). Cook them in the olive oil in the frying pan.

5. Build sandwiches: First put hummus on the top of the cooked bread (on both of the halves). Then on the other half put the carrot-beetroot mixture, then halloumi slices on the top of that and then olive-onion-basil mixture on the top of that. On the other half put only hummus and a bit of the olive-onion-basil mixure.

6. Serve with wine or beer -these sandwiches are heavenly!

Finnish-Swedish Gourmet Prawn Toasts

This small appetizer goes well with champagne, sparkling wine or white wine. The secret is the size of these toasts. Small 5cm x 5m slices of toasts with creamy prawn filling look delicious and are easy to serve and eat.

4 servings

4 toasts of white bread

75-100g Creme Fraiche

2-3 tbsp mayonnaise

1 1/2 dl big prawns

1 lemon,

dill

Mix the creme fraiche, mayonnaise, prawns, juice of half an lemon and dill crushed and cut with scissors. Cut the other half of the lemon into nice small slices for decoration. Toast the slices of bread. Cut every bread into four squares, that is a serving per person. Set the four squares on a plate pour some filling on them, decorate with few slices of lemon and serve them. Tasty, fast and looks beautiful!