goat cheese

Insalata di Zucca

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Its end of September and summer in Germany is definitely over. But that’s not a reason to become depressive. It’s more the contrary. The (hopefully) golden autumn is bringing so much nice things with it. Evenings at the fire place, all the spices like cinnamon and gloves spread around a pleasant scent. And it’s time for pumpkins and all the great dishes you can prepare with this all rounder.

This salad is perfect as a starter as well as a main course.

insalata di zucca

What you need is:

  • 250 gram pumpkin
  • Lamb’s lettuce
  • Goat cheese
  • Walnuts
  • Pumpkin seed oil
  • Balsamico
  • Grated nutmeg/gloves/cinnamon
  • Vinaigrette
  • Salt/pepper

Divide the pumpkin into four parts. Remove all seeds and the fibrous pulp. Cut the pumpkin into pieces, put them on a baking tray with some oil and salt and bake them for about 20 minutes at 180°C.

Meanwhile wash the lamb’s lettuce (it can be very sandy) and dry it afterwards with a salad spinner or a towel.

Let the pumpkin cool down a bit then add some cinnamon, gloves, nutmeg, salt and pepper and a bit of vinaigrette. Steer it gently so the pieces keep their form.

Heat up the goat cheese in a small pan so it starts melting.

Crush the walnuts into smaller pieces.

Arrange the salad on a plate, add the cheese, the pumpkin and the walnuts and drizzle it with oil and balsamic.

Cheese-Zucchini Soufflé

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Is there anything better than the smell of a cheese soufflé? I don’t think so. And this is probably the easiest way to make one.

Ingredients:

  • 2 Zucchini
  • 1/2 onion
  • 3 eggs
  • Rosemary
  • 200 grams goat cream cheese
  • Butter
  • Olive oil
  • Salt/pepper

zucchini cheese soufle 2

Quarter the zucchini and cut slices. Cut the onion into small pieces.
Heat up some oil in a pan and fry the onions until transparent then add the zucchini. When ready season with salt pepper and rosemary.
Pre-heat the oven to 250 C
Use a blender to mix together eggs and the goat cheese. If the mixture is to dry add a bit of water or milk. Don’t mix too long.
Fill the zucchinis in buttered small soufflé forms until half full and cover with the egg/cheese mix.
Bake for about 25 minutes until gold brown.