Burrata with Balsamic & Honey Glazed Butternut Squash and Pomegranate Seeds

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When it comes to entertaining friends or family, my preference goes into making simple dishes so that I can also enjoy their company, instead of being fully occupied in the kitchen. This is a super easy appetizer that you can make in advance and just garnish before serving. I sliced the butternut into very small cubes and then glazed it in a pan with balsamic vinegar and honey. It goes so well with the creamy burrata and the slight tartness of the pomegranate seeds. This is a perfect use for burrata this fall/winter.

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This recipe is for one burrata, but you can always double or triple it if you are feeding a large crowd.

Ingredients:

For the glazed butternut squash:

2 cups of finely cubed butternut squash

1 ½ tablespoons of olive oil

Pinch of salt

Pinch of cayenne

2 tablespoons of balsamic vinegar

1 ½ teaspoons of honey

Extras:

1/4 cup of pomegranate seeds

1 baguette, sliced and toasted with olive oil

Chili flakes

Garden cress

A drizzle of olive oil

 

To make the glazed butternut squash, place the olive oil in a large pan over medium heat. Once the oil is hot, add the diced butternut squash, salt and cayenne. Cook for about 4 minutes, stirring from time to time. Then add the balsamic vinegar and cook for an extra 3 minutes until it has reduced, don’t forget to stir. Finally add the honey and cook for an extra 2 minutes. Taste it and adjust the salt and cayenne to your liking. Transfer it to a bowl and allow it to cool down a bit.

In the meanwhile, toast the bread with some olive oil.

To serve, place about ¾ of the butternut squash on a plate. Place the burrata on top. Add the remaining butternut squash on top of the burrata. Finish with a sprinkle of chili flakes, garden cress and a drizzle of olive oil. Serve with the toasted bread. Enjoy!

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Creamy Mushroom Pasta with Spinach & Burrata

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My cravings for burrata started stalking me again. I usually just eat it with toast, but this time I used it to top a creamy mushroom pasta. A super easy and comforting dish now that the temperature is dropping. I’m already looking forward to spring and it’s not even winter yet. Brr!

This recipe serves 2.

Ingredients:

250gr of the pasta of your choice, I used squid ink spaghetti

4 tablespoons of butter

1 tablespoon of olive oil

3 shallots, chopped

2 cloves of garlic, minced

250grs of chestnuts mushrooms, chopped

1 cup of white wine

250grs of cream

60grs of baby spinach

1 burrata

 

Place the butter and the olive oil in a large pan over medium heat. Once the butter has melted, add the shallots and cook them until they become translucent. Then add the garlic and mushrooms. Cook them until the mushrooms are soft.  In the meanwhile, cook the pasta as instructed on the package.

Then add the white wine to the mushrooms and stir until half of it has evaporated. Add the cream, and season with salt and pepper. Cook for a couple of minutes and then add the spinach. Stir until the spinach has wilted. Taste for salt and pepper.

Serve with a piece of burrata. Drizzle some olive oil on the burrata and sprinkle some freshly ground pepper. Enjoy!

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Caprese Quinoa Salad with Heirloom Tomatoes, Burrata and Greek Yogurt Pesto

FullSizeRender (1)I did a late market run the other day and got these gorgeous tomatoes and flowers.

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Since I had been craving burrata for a while, one dish came to mind: Caprese salad. With such great produce, you don’t need to do much with them. To make it a more filling meal, I added quinoa. I flavored the quinoa with some basil-Greek yogurt pesto.  It’s a quick dinner and also makes for a great lunch the next day.

This recipe serves 2.

Ingredients:

1 cup of quinoa

700gr of Heirloom tomato mix

1 burrata (250gr)

For the pesto:

1 cup of fresh basil leaves

30gr of Parmesan, grated

40gr of toasted pine nuts

Zest of ½ a lime

4 tablespoons of Geek yogurt

2 tablespoons of olive oil

Pepper

Salt

 

First cook the quinoa. Rinse it under cold water and then boil it for 12 minutes. Drain and set aside.

To make the pesto, just blend all of the ingredients together. Add the salt last, after you tasted it, since the Parmesan already makes it salty.

Slice the tomatoes.

Place the pesto in a large bowl, add the quinoa and mix it well.

To serve the salad, first place some quinoa on the plates. Then add the tomato slices and sprinkle them with some salt. Break the burrata with your fingers and spread it over the salad. Drizzle a bit of olive oil on each plate. If you want, decorate the salad with a few basil leaves. Enjoy!