Savoury pumpkin pie with goats cheese and thyme

Ingredients

• 800 g Hokkaidopumpkin, diced
• 300 g Goats cheese
• 30 g Sour cream
• 100 ml Cream
• 4 Eggs
• Fresh thyme
• Pepper, freshly ground
• Salt
• Nutmeg
• 150 g of Flour
• 80 g of Butter
• 50 ml Milk
• Butter or spray to grease your cake tin
• Guiche mold
• Baking paper
• Rolling pin

Instructions

Mix the flour, butter, milk and a pinch of salt together and form into a ball.

Wrap the ball of dough into plastic foil and let cool in the fridge for min. 30 minutes.

Preheat the oven at 180°C.

Grease the guiche mold and line with baking paper.

Spread some flour on your working surface and roll out the dough into a circle, large enough to cover the bottom and sides of your guiche mold.

Whisk the eggs with the sour cream and cream.

Bring to taste with pepper, salt and nutmeg.

Sprinkle 1/3 of the goats cheese on the bottom of the guiche mold.

Add 1/2 of the diced pumpkin, and sprinkle over another 1/3 of the goats cheese.

Add the rest of the diced pumpkin and pour over the egg/sour cream/cream mixture.

Sprinkle the last of the goats cheese and thyme over the top.

Bake in the middle of the oven for 40-50 minutes.

This recipe is in metric measurements. For cooking conversions and equivalents, see Basic cooking/kitchen tips in the menu. 

Paris Halloumi salad

This is a re-creation of the Salade Frivole I had in Paris last week at “Le Paradis du Fruits“, outside, in the sun, overlooking The Seine and Notre Dame. Great salad, great memories!

Serves 3-4 * Lunch

Ingredients:
Halloumi cheese
1 cucumber
2 big or 4 small tomatoes
1 red onion
Kalamata olives
low fat Greek yoghurt
virgin olive oil
lemon juice
sea salt
freshly ground pepper
little bit of flour
piece of kitchen towel
individual salad bowls/plates

Preparation:
Cut the Halloumi cheese in cubes. Cover the cubes in a bit of flour. Heat up a frying pan and put in some olive oil. Heat up the olive oil, and add the cubes of Halloumi cheese. Fry them until golden brown. Take the cubes out of the pan and let them drain on piece of kitchen towel.

Cut the red onion in slices. Cut the cucumber and tomato in cubes. Put everything in a bowl and add olive oil & lemon juice, as a dressing. Add sea salt and freshly ground pepper to taste. Add the Kalamata olives (I rinse them, as I find them too salty, before putting them in). Mix it all together.

In each salad bowl/plate, put a dollop of Greek yoghurt and spread out over the bottom of the bowl/plate. Put some salad on top of the yoghurt. Then add several cubes of Halloumi on top. Put some more freshly ground pepper on top.

For extra taste you could add fresh herbes like chives, or parsley.

Serve with fresh bread. Bon appétit!

CousCous Salad

Peparation: 20 min

Waitingtime: at least 1 hour

Serves: 2 for dinner, or multiple for lunch or snack

Per portion: 510 kcal

22 g fat – 19 g protein – 60 g carbs

Ingredients

150 g couscous

1/2 cucumber

1 large tomato

1 lemon

2 spring onions

1 bunch of fresh parsley

1/2 bunch of fresh mint

100 g feta cheese

2 tbs olive oil

salt, pepper

Preparation

Put the couscous in large bowl

Add 250 ml of water and let it soak for about 10 min

Peel the cucumber and slice in half lengthways

Scrape out the core and dice up the rest of the cucumber

Slice a cross in the tomato skin and put it in hot water for half a minute

Rinse under cold water

Peel off the tomato skin, take out the core and dice up the rest of the tomato

Squeeze the lemon and keep the juice

Clean the spring onions and chop into fine rings

Chop up the parsley and mint

Crumble up the feta into smalll pieces

Mix the couscous with the lemon juice, olive oil, cucumber, tomato, spring onions, parsley, mint and feta cheese.

Add salt and pepper to taste

Leave for at least an hour to make sure all of the flavours mix together

This recipe is in metric measurements. For cooking conversions and equivalents, see Basic cooking/kitchen tips in the menu.