A simple way to serve chèvre cheese make sure you only do this recipe when the peaches are in season, you can however easily replace them with other fruits like marinated strawberries for example.
Chèvre cream with marinated peaches
If you bought chèvre with the skin on then peel it with a knife and break the cheese in smaller pieces, add a little bit of milk and at the same time blend the cheese using a hand held blender. Keep adding milk and blending until the cheese is completely smooth and is similar to a mousse.
Dice the peaches and combine with a little bit of sugar, salt and black pepper. Let marinate for half an hour. Put a spoonful of chèvre mousse on a plate and add some of the marinated peaches and a few drops of olive oil.
This is my absolute favorite way to eat asparagus, grilled with shaved parmiggiano reggiano great olive oil salt and pepper. If done right that´s all you need, luckily this recipe is so simple you won´t be able to fail.
Grilled asparagus with Parmesan cheese
fresh green asparagus
Wash and trim of the end bits of the asparagus, add a few drops of olive oil and grill the asparagus on high heat until almost cooked through. Shave Parmesan cheese on top and a few more drops of olive oil. Season with salt and pepper. Serve immediately.
Tomato, cucumber & honeydew melon tartar with mint & black pepper
Peel and deseed tomatoes, cucumber and the melon, when cutting away the skin of the tomatoes I usually cut them into wedges first. After seeds and skin is removed dice them into small cubes and combine with olive oil, some lemon juice, salt and black pepper.
Finely slice a few leafs of mint and add to the tartar. Serve with a few extra drops of olive oil and some more freshly ground black pepper.
This is a great way to serve salad, especially to people who claim they don´t like it. The recipe works just as well as an appetizer or side for grilled meats or fish.
Grilled romaine lettuce with Sriracha and feta cheese
Sriracha sauce, or your favorite hot sauce
Take away the outer leafs of the salad and cut the salad into wedges, make sure each wedge get to keep a bit of the root, this will make the wedges hold together when you grill them. Brush each wedge with some vegetable oil, salt and pepper and grill on both sides on high heat for about ten seconds. The salad should be warm but not cooked through.
Put each wedge on a plate and crumble feta cheese on top and add the Sriracha, good luck.
Fresh mango with lime marinated shrimps, a great appetizer for summer. Keep in mind that since I´m using cooked shrimps for this recipe you shouldn´t marinate the shrimps for to long or they will get dry, a few minutes is enough.
So if you want to prepare it just do the marinade and peel the shrimps and combine a few minutes before it´s time to serve.
Ceviche marinated shrimps with mango & cilantro
Peel the shrimps, finely chop the chili, cilantro, red onion and combine with some fresh lime juice, season with a few drops of olive oil, salt and pepper.
Peel and slice the mango and then cut into rectangles, arrange the shrimps on top of the mango and decorate with a few leafs of cilantro and a wedge of lime.