Taleggio packages with apple salad

 


This is a nice starter or, if you build it a little further, a light meal.

Ingredients:

 Young leaf lettuce

Apple (granny Smith, the sour one)

Dressing:

Apple cider vinegar 1/4

Olive oil 3/4

Honey

Pepper and salt

Puff pastry (frozen is alright)

Taleggio cheese

Thyme and rosemary

Pepper

Preheat the oven to 200C. Defreeze your sheets of puff pastry and cut the taleggio in pieces, big enough to fit inside a puff pastry package. Place the Taleggio on the pastry, season with thyme, rosemary and pepper and fold it to close.

Bake the pastry packages until golden and crisp (about 20 minutes).

Wash and dry the lettuce and put the leafs in a salad bowl. Put all the ingredients for the dressing in a jar and shake until emulsified, adjust seasoning to taste.

Just before serving, cut the apple in small pieces and mix them in the salad.

Serve the salad with pastry packages on top.

Savory Bread Pudding

This is exactly one of those moments where I save my old bread for. It’s Eastern, all shops are closed today and tomorrow and I forgot to hamster some extra food for to survive the holidays.

(I know it looks a bit like a mess in the picture but that’s what bread puddings are)

 

Savory Bread Pudding

Old bread

1 cup milk

2 eggs

4 sun dried tomatoes

2 pickled roasted bell peppers

½ red onion

1 garlic clove

1 ½ teaspoon dried oregano

Cheese ( I had some cow fetah and spicy yellow cheese leftovers)

Pepper, salt

Preheat your oven to 180C / 360F.

Cut the old bread in pieces and lay them in an oven dish. Cut the sun dried tomatoes, pickled bell peppers the red onion and the garlic clove and mix it with the bread.

Beat two eggs in a bowl and add the milk, oregano, pepper, salt and cheese. Mix everything together and pour it over the bread. It’s nice when the bread sticks out of the mixture with it’s head because those parts will become crunchy while the rest turns into a pudding.If you have some cheese left, sprinkle some over the top.

Let it rest for a couple of minutes so the bread can soak up the mixture; then bake in the oven for about 30 minutes or until the mixture is set.

You don’t bake the onion and garlic before you add them to the bread and they won’t become entirely soft in the oven but that actually gives a nice flavor to the dish.