Wild peach, Gorgonzola & Caramelized Onion Phyllo Quiche

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I love this time of year when the markets are packed with wild peaches. So plump and juicy, it is hard to just eat one. I wanted to use them for a savory recipe and came up with this very easy quiche. The phyllo dough gives it a super crispy edge and I used olive oil, instead of butter to assemble the dough.

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This recipe is enough for a 25cm mold or oven dish.

Ingredients:

For the caramelized onions:

3 medium white onions, thinly sliced

3 tablespoons of olive oil

Pinch of salt

Pinch of pepper

For the cream mixture:

300ml of cream

2 egg yolks

2 eggs

About 1/2 a teaspoon of salt

Pinch of pepper

Pinch of garlic powder

Extras:

150grs of gorgonzola, crumbled

2 wild peaches, thinly sliced

7 sheets of phyllo dough

Olive oil for brushing the dough

Optional:

Fresh thyme to decorate the quiche

 

Preheat  the oven to 180C/350F.

Place the olive oil for the onions in a large pan over medium-low heat. Once the oil is hot, add the onions, salt and pepper. Cook for about 8 minutes until the onions become caramelized. Stir from time to time so that they don’t burn. Set it aside.

Brush your oven dish with some olive oil. Then place one sheet of phyllo dough, brush it with some olive oil and repeat until you are done with all 7 sheets.

Spread the caramelized onions over the bottom of the quiche, then sprinkle the gorgonzola and finally add the peaches.

In a separate bowl, whisk the cream, yolks, eggs, salt, pepper and garlic powder.

Carefully pour the cream mixture over the quiche.

Bake it for about 30 minutes until the dough is golden and the filling is set and slightly golden.

Let it cool down a bit. I like to serve it with a few leaves of fresh thyme.

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Frisée, Gorgonzola & Bacon Salad with Cherry and Port Dressing

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This past weekend, I saw cherries for the first time at the market and of course I had to get some. Besides snacking on them, I saved some for this salad. For the dressing, I used frozen cherries just because they already come pitted but you can also use fresh ones. I love the combination of the slightly sweet dressing with the bitterness of the frisée, the salty bacon and creamy gorgonzola.

This recipe serves 2.

For the dressing:

1 cup of frozen cherries, pitted

1 shot of port

¼ cup plus 1 tablespoon of balsamic vinegar

1 tablespoon of olive oil

2 tablespoons of honey

Pinch of garlic powder

Salt to taste

For the salad:

5 slices of crispy bacon, crumbled

½ a head of frisée, torn into bite sized pieces

80grs of gorgonzola, crumbled into small pieces

1 cup of fresh cherries, pitted and sliced

 

Start by making the dressing. Place the cherries in the microwave for about 1 ½ minutes to thaw. Then blend them and pass it through a fine mesh sieve. Pour the cherry juice into a medium saucepan. Add the port, balsamic, olive oil, honey and garlic powder. Cook for about 4 minutes over medium heat, until it thickens a bit and the alcohol evaporates. Add salt to taste. Then pour it into a bowl and allow it to cool down.

To assemble the salad, just divide the frisée among two bowls. Add the gorgonzola, cherries and bacon. Serve with the dressing on the side. Enjoy!

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Kale, Gorgonzola, Butternut squash, Apple & Strawberry Salad with Date Vinaigrette

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A simple warm salad for these colder months. I love the sweetness that the dates give to the dressing, to add some more flavor I added a shot of port. It’s important to really massage the kale with the vinaigrette to make it softer and for the dressing to really get through.

This recipe serves 3.

Ingredients:

For the salad:        

200grs of shredded kale

1 granny smith apple, thinly sliced

1 small butternut squash, chopped into small cubes

200grs of gorgonzola, crumbled

6 large strawberries, cut into small cubes

3 tablespoons of olive oil, to cook the butternut squash

Salt

Pepper

For the date vinaigrette:

1 small white onion, chopped very fine

5 tablespoons of olive oil

8 small dates, chopped very fine

1 shot of port

1/3 cup of red wine vinegar

1 tablespoon of honey

Salt

Pepper

 

To make the vinaigrette, place the olive oil in a medium pan over medium heat. Once the oil is hot, add the onions, dates, salt and pepper. Lower the heat to low and cook for about 6 minutes, while stirring. Then add the shot of port and cook for about 2 minutes, to let the alcohol evaporate. Turn off the heat and transfer it to a jar with a lid. Add the vinegar and honey. Close the jar and shake it to emulsify the vinaigrette. Taste for salt and pepper.

Pour 3 tablespoons of olive oil into a large pan over medium heat. Once it is hot, add the chopped butternut squash, salt and pepper. Cook for a few minutes, stirring from time to time until it is cooked through. Set it aside.

Place the shredded kale in a large bowl. Add the vinaigrette and massage the kale with your hands. This will allow the dressing to really get in.

Divide the kale among 3 plates. Then add the butternut squash, strawberries, gorgonzola and apple. Enjoy!

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Buffalo Chicken Sliders with Gorgonzola – Greek Yogurt Sauce

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A bottle of Frank’s Buffalo wings sauce from my pantry was calling my name. So I made these slicers with a blue cheese sauce. This sauce is a bit lighter because I used Greek yogurt instead of mayo. Perfect to share, or not!

This recipe makes 12 sliders.

Ingredients:

For the patties:

450gr of minced chicken

1/3 of a teaspoon of garlic powder

½ teaspoon onion powder

Pinch of celery salt

1 cup f panko

¾ cup of breadcrumbs

1 egg yolk

For the buffalo sauce:

1 bottle of Frank’s Red Hot Buffalo Wings Sauce

1 tablespoon of honey

For the gorgonzola – Greek yogurt sauce:

100grs of gorgonzola, crumbled

Juice of half a lime

2 tablespoons of sour cream

1 cup of Greek yogurt

¼ of a cup of buttermilk

Salt to taste

Pepper to taste

Celery salt to taste

Extras:

Vegetable oil for frying the patties

12 mini buns

Celery sticks

Lamb’s lettuce or any other lettuce of your choice

A simple vinaigrette (optional)

 

To make the Greek yogurt – gorgonzola sauce, whisk the lime juice, sour cream, Greek yogurt and buttermilk in a medium bowl. Then add the gorgonzola, and blend it slightly with an immersion blender. This is just to get rid of big chunks of cheese. Add salt, celery salt and pepper to taste. Keep it in the fridge until ready to serve.

To make the patties, just mix all of the ingredients in a large bowl. Then grab about ¼ of a cup of the chicken mixture and form it into patties.

Pour about 1/3 of a cup of vegetable oil into a large pan, over medium heat. Once the pan is hot, start frying the patties until browned on both sides and cooked through. This will take about 3 minutes per side.

In a medium saucepan, add the buffalo sauce and honey. Mix it well over medium heat. Once the patties are cooked, coat them in this sauce.

I like to serve them with some lamb’s lettuce tossed in a simple vinaigrette, a bit of the gorgonzola sauce on top and some celery sticks on the side.

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Quinoa, Butternut Squash & Gorgonzola Burgers

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A super simple recipe for meatless Monday.

This recipe serves 2.

Ingredients:

For the patties:

2 cups of cooked quinoa

1 butternut squash

3 eggs

1 cup of panko

½ teaspoon of salt

¼ teaspoon of onion powder

¼ teaspoon of garlic powder

¼ cup of chopped chives

150gr of gorgonzola, crumbled

Extra:

Olive oil for pan-frying

Optional:

Fried sage leaves

Extra Gorgonzola for serving

 

Peel and shred the butternut squash. Then squeeze it to get rid of some of the moisture. In a bowl, mix the butternut squash with the remaining ingredients for the patties.

Heat up about ¼ of a cup of olive oil in a large pan over medium heat.

Place about 3 tablespoons of the quinoa mixture in the hot pan to form each patty. Fry them until golden on both sides.

I like to serve them with extra Gorgonzola and a few fried sage leaves.

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Peach & Gorgonzola Flammkuchen

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When it comes to pizzas, I prefer the ones with a thin crust. I first tried the original flammkuchen at a bar last year and really love it. Since then I make my own at home. This is my peach and Gorgonzola version.

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This recipe makes 4 flammkuchen.

Ingredients:

For the dough:

7grs of dry yeast

1 cup of warm water

Pinch of sugar

2 tablespoons of olive oil

½ teaspoon of salt

2 ½ cups of all-purpose flour

For the toppings:

200gr Crème fraiche

Salt

Pepper

150gr of gorgonzola, crumbled

2 peaches, thinly sliced

2 shallots, thinly sliced

8 strips of smoked bacon, thinly sliced

10 sprigs of fresh thyme

 

Place the warm water, yeast and sugar in the bowl of the stand mixer. Let it stand for 5 minutes.

After the 5 minutes have passed, add the remaining ingredients for the dough. Knead on low speed for 5 minutes using the dough hook attachment.

Then remove the dough from the bowl. Clean the bowl and then grease it with a bit of vegetable oil.  Form the dough into a ball and place it back into the greased bowl. Cover with plastic film and let it rise for 1 hour in a warm place.

Preheat the oven to 230C/446F. Place the oven tray where you are going to bake the pizza in the oven to get hot.

Remove the dough from the bowl and separate it into 4 pieces.

Roll out one of the pieces on a floured surface.  Then place the dough on a sheet of parchment paper.

Spread some of the crème fraiche all over the dough, except for the edges. Sprinkle some salt and pepper. Add the bacon, peach slices, shallots, gorgonzola and thyme.

Remove the hot tray from the oven. Place the flammkuchen with the parchment paper on the tray and bake for 10 minutes.

Repeat for the remaining dough.  Serve immediately.

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Buckwheat Crepes with Roasted Figs & Gorgonzola (Gluten-free)

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I have been seeing figs at the market lately and had to get some. I love to eat them with gorgonzola. Fig season is so short that I try to eat as many of them as I can before they are gone. I remember when I was a little kid in Lima and we would drive to the beach outside of the city. On our way back home, we would stop and buy a box or two of fresh figs that they would sell by the side of the road. For me that was the best part of the day. The beaches near Lima are very cold so that was never my thing. But getting my hands sticky, by peeling the skin off fresh figs because I couldn’t wait till we were home to wash them and eat them, sure was. I remember them always being so sweet. Figs are one of those things that, if they are in season while we are on holiday in Lima, I always stuff myself with until I cannot see them anymore.

It has been a while since I have eaten crepes so I combined the two in one dish. This time I used buckwheat flour to make gluten free crepes. It is also nice to drizzle some balsamic reduction over the finished dish. I always have some in my pantry. But when I went to grab it, I realized it was pretty much empty so I didn’t add it. You can make it by just reducing a bottle of balsamic vinegar in a pan over medium heat until it becomes a syrup and just store it in an airtight container.

This recipe makes 6 crepes.

Ingredients:

For the crepes:

2/3 cup of buckwheat flour

1 cup of milk (I use semi-skimmed milk, but you can also use whole milk)

3 ½ tablespoons of butter, melted (plus a bit more for the pan)

3 eggs

1 teaspoon of sugar

Pinch of salt

For the roasted figs:

9 fresh figs

150gr of gorgonzola

2 shots of port

Honey

Salt

Pepper

For the toppings:

1/3 cup of pistachios, chopped

Honey

Start by making the crepe batter. You can whisk together all of the ingredients in a bowl, or you can just use a blender. I used a blender. Cover the bowl with the batter with plastic wrap and let it rest in the fridge for 20 minutes.

To roast the figs, line a baking tray with parchment paper. Slice the figs making a cross in the middle and stuff them with a piece of gorgonzola. Drizzle some port and honey on top of each stuffed fig. Season with salt and pepper. Roast in a pre-heated oven at 180C/350F for 10 to 15 minutes.

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Heat a non-stick pan over medium-high heat. Add a bit of butter to the pan. Once the butter has melted, add about 1/6 of the crepe batter and swirl it around the pan. Once bubbles start to form on the top, loosen the edges with a spatula. Then gently flip it using the same spatula. Once it is golden on both sides, transfer it to a plate and keep it in a warm oven while you make the remaining crepes.

To plate up, fold each crepe in half, and then fold it in half again. Serve with the stuffed figs, drizzle extra honey on top and add some of the chopped pistachios.

 

 

Roasted Carrot & Leek Salad with Greek Yogurt & Gorgonzola Dressing

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I wanted to make a simple salad of roasted vegetables that would be great to accompany any meat or be eaten on its own.  I don’t use leek enough as a main ingredient and it is such a nice vegetable. Roasting the leeks makes them silky and tender. Once they are roasted and you separate all the layers, they look almost like pasta.  I decided to add rainbow carrots to make the salad pop and add a different texture.  I made the gorgonzola dressing with Greek yogurt to make it a bit lighter.  This recipe serves 4.

Ingredients:

8 medium carrots (I used purple & yellow)

5 medium leeks (not the hard green parts)

4 tablespoons of olive oil

Salt

Handful of pumpkin seeds, pine nuts or any other nuts/seeds that you may like

For the Dressing:

100gr of Gorgonzola

150gr of Greek yogurt

Juice of ½ a lime

½ teaspoon of mustard

Salt

Pepper

 

Peel and slice the carrots lengthwise. Line a baking tray with aluminum foil. Place the carrots on the prepared baking tray, drizzle 2 tablespoons of olive oil and add some salt.

Slice the leeks in half lengthwise. Clean them. Line a baking tray with aluminum foil. Arrange the leeks in a single layer. Drizzle 2 tablespoons of olive oil and add some salt. Cover the tray with aluminum foil. Seal it.

Roast the carrots and leeks in an 180C/350F oven for 30 minutes.

To make the dressing, just place all of the ingredients in a blender. Blend until smooth.

To serve the salad, first separate the layers of the leeks and arrange them on each plate. Add some of the carrots. Drizzle some of the dressing and finish with the seeds/nuts.

Brussels Sprouts, Apple and Gorgonzola Quesadillas

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I can’t remember ever eating Brussels sprouts growing up and I actually don’t know why. My two guesses are that either they were not very popular in Peru, or my mom (who is by the way a very good cook) doesn’t like them therefore she never made them. I am leaning towards the last one.  It is only since I moved to the Netherlands that I realized that I actually love them. They are tasty, cook quite fast and are super healthy. Now that they are in season I am making up for the lost time. This recipe makes 4 quesadillas.

Ingredients:

350gr Brussels sprouts, trimmed and thinly sliced

2 red onions, thinly sliced

2 apples, peeled and cut into small cubes

2 tablespoons of olive oil

3 tablespoons of balsamic vinegar

8 flour tortillas

200gr of gorgonzola, crumbled

2 pomegranates

Salt, to taste

Pepper, to taste

Sour cream, to serve

 

Over medium-high heat, add the olive oil to a large pan.  Add the Brussels sprouts and the onions. Cook for 7 minutes, stirring from time to time.

Then add the apples and balsamic vinegar.  Stir for another minute and then add salt and pepper to taste.  Transfer to a bowl.

Place a tortilla in a large non-stick pan and add some of the sprouts mixture. Then sprinkle some of the pomegranate seeds and crumble some gorgonzola on top.  Cover with another tortilla. Cook over medium heat until it is crispy on the bottom. You will need to put a plate about the size of the tortilla over it to be able to flip it and avoid a mess. Once you have flipped it, cook until crispy and then transfer to a cutting board.

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Slice the quesadilla into four pieces. Repeat for the rest of the tortillas and filling. Serve with some sour cream.

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Fig, Ricotta and Gorgonzola Tart

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This is a nice way of using fresh figs before they are gone from the markets.  It is a savory tart with a bit of sweetness from the honey and salty goodness from the bacon. I also added a bit of wild peaches since I love the combination.  It’s a super easy meal.

Ingredients:

1 sheet of puff pastry (about 30x25cm)

250gr Ricotta

150gr Gorgonzola, cut into little blocks

100gr bacon (fried till crispy, then chopped)

3 figs, sliced into 6 pieces

2 wild peaches, sliced without the pit

1 egg

2 tablespoons of honey

¼ teaspoon of salt

½ teaspoon of dry thyme (you can also use fresh)

Pepper

1 egg for the egg wash

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Preheat the oven to 180C/350F.

Cook the bacon until crispy, then chop it.

Line a baking sheet with parchment paper. Extend over it the sheet of puff pastry. Using your fingers fold in about one centimeter of the edges to create a crust. Pinch the inside of the pastry with a fork.

In a small bowl, mix in the ricotta, gorgonzola, honey, egg, salt, pepper and thyme.

Spoon the ricotta mixture over the pastry. Sprinkle the bacon  and then arrange the figs and peaches.

Brush the edges of the pastry with the egg wash.

Bake until the edges are golden, about 25 minutes.

Serve warm. I like to eat it with a simple arugula salad.