Whipped ricotta cheese with prosciutto, fresh figs & truffle honey #123

Whipped ricotta is a great way to serve cheese, all you do is whip it until it´s creamy an smooth, you may need to add a bit of cream or milk. Another good thing about ricotta is that you can easily sweeten the cheese and use it as a base for desserts for example with marinated fresh fruit.

Whipped ricotta cheese with prosciutto, fresh figs & truffle honey

ricotta cheese
milk
figs
prosciutto
olive oil
truffle honey
salt, pepper
cress (for decoration, optional)

Put the ricotta cheese in a bowl and whisk it with a electric whisk until it´s creamy and smooth, add a bit of milk if necessary. Put a spoonful of the ricotta on a plate, add the prosciutto and the figs. Add the olive oil, salt and pepper and a little bit of truffle honey on the ricotta. If you can´t find truffle honey you can add a little bit of truffle oil into the olive oil or if you´re not into truffle you can skip it, it will still be a great meal. Decorate the plate with some cress or any other mild herb you like.

Roasted butternut squash with pine nuts & balsamic vinegar #105

Squash and pumpkin is a ingredient I very rarely use, most of the time I think it´s get to sweet or tasteless. However this recipe is one of the better I tried, it´s very important that you don´t skip the nuts or vinegar because there are barely no acidity in the butternut and it´s get very soft after roasting so a little bit of texture from the pine nuts are perfect. But you can replace the butternut for any other pumpkin and replace the pine nuts with for example almonds, pumpkin seeds if you like.

Roasted butternut squash with pine nuts & balsamic vinegar

butternut squash
pine nuts
honey
balsamic vinegar
salt, pepper
olive oil

Peel and remove the seeds from the butternut, cut into smaller pieces. Dress them with some olive oil, salt and pepper and roast on the highest heat you can in the oven. When they are cooked through add a little bit of honey and the pine nuts and roast for another five minutes.

Remove from the oven and drizzle with balsamic vinegar and a little more honey and olive oil if necessary. Serve warm.

Broccoli stems with soy & holy basil # 68

Broccoli stems with soy & holy basil

broccoli

japanese soy

honey

holy basil

chili oil

black pepper

fresh ginger

bonito powder (optional)

Cut a stem of a broccoli into a rectangular shape, peel the stalk and the slice it thin using a potato peeler. Combine equal amounts of japanese soy and honey, season with a little bit of bonito powder. 

Peel and cut the ginger into small dices and add to the soy and honey. Marinate the broccoli with a few drops of the soysauce for a few minutes, this will make the stems softer but it will still have a nice crunch.

Arrange the stems on a plate and pour over the soysauce, add black pepper and a few drops of chili oil 

and  holy basil.

Manchego with honey & pumpkin seeds # 66

Manchego with honey & pumpkin seeds 

Simple and great way to eat cheese, this recipe works great for other types of cheese as well so feel free to exchange the manchego for pecorino, parmiggiano or other hard salty varieties.

Manchego cheese

honey

olive oil

balsamic vinegar

pumpkin seeds

black pepper

salt

Slice the cheese in bite size pieces, combine honey with olive oil and vinegar. Toast the pumpkin seeds in a dry pan until golden. Add some salt and black pepper.

Chèvre chaud on toast with honey # 49

Chèvre chaud on toast with honey

Fresh Chèvre (goat cheese)
toast bread
liquid honey
red vine vinegar
parsley
butter

Slice the chèvre cheese in slices, cut circles of the bread in a slightly bigger size than the cheese. Combine honey, vinegar and chopped parsley.

Fry the slices of bread in a pan with butter until golden. Put a slice of cheese on each toast and bake in the oven on high heat until golden. Pour the honey/vinegar mix on top before serving.

Grilled plums with brie & honey # 24

Grilled plums with brie & honey

This dish also works really well as an seperate but a little bit unusual cheese dish. Try to find firm plums so the don´t get to mushy when you grill them.

Fresh plums
Brie cheese
Honey
Pepper
Oil

Cut the plums in half and brush with a little bit of oil, grill for about five minutes each, cut the cheese in slices and put the plums on top. Season with black pepper and put some honey on top.

Seared duck breast with soy & carrots # 16

Seared duck breast with soy & carrots

Duck breast
Carrots
Japanese soy sauce
Honey
Sesame seeds
Salt, pepper

Fry the duck breast until medium rare, make sure to fry the fat until crispy. Set aside and leave to cool. Whisk soy with honey to a sweet and salty sauce. Cut the carrots and slice the duck breast. Serve each slice with carrot, soy and honey sauce and sprinkle with sesame seeds.

Figs with gorgonzola cheese and honey # 8

Figs with gorgonzola cheese and honey

This recipe is all about the figs, make sure you get great sweet ones. If you can´t get hold of any then save this recipe for another day and make another cheese recipe, perhaps some goat cheese on toast.

Fresh figs
Gorgonzola cheese
Honey
Black pepper

Slice the figs, put a piece of gorgonzola on each slice. Top of with a small spoon of honey, season with black pepper.