Goat Cheese – Audrey's 74 A blog by Giulia Doyle Tue, 31 Jan 2017 21:28:05 +0000 en-US hourly 1 https://wordpress.org/?v=5.1.16 Mushy Peas on Toast with a Fried Egg /2015/06/06/mushy-peas-on-toast-with-a-fried-egg/ Sat, 06 Jun 2015 20:00:39 +0000 http://www.audrey74.com/?p=3717 Mushy Peas Giulia Doyle

Jordana was in town for work and we met up for dinner. It’s nice to hang out with blogger friends in real life. We had a lot to catch up and did so we some great drinks and food!

We ordered a mushy pea toast with a poached egg to start. Sounds a little strange, right? While we liked the combination of flavours, it lacked salt and the sous-vide egg was a little bland and seemed forced, so we decided to re-create it at home. It’s easy to make and we liked our home-made versions better than the restaurant one. Enjoy!

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Mushy Peas on Toast with Egg

Cook Time: 10 minutes

Yield: 1 toast

Ingredients

  • 1 piece of sourdough bread, toasted
  • 1 egg, fried with soft yolk
  • 1/2 cup of peas
  • 1 pat of butter
  • salt, pepper
  • paprika
  • 1 tablespoon of crumbly goat cheese

Instructions

  1. Melt butter in a small sauce pan, add peas and sautee until soft. Season with salt, pepper and paprika. Mush with food processor or large spoon.
  2. Spoon peas on toasted bread, top with fried egg, season with salt and pepper and top with crumbly goat cheese. Serve immediately while egg is hot and peas are warm.
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Mushy Peas Giulia DoyleMushy Peas Giulia Doyle

]]> Roasted Beets and Carrots with Tahini Lemon Dressing /2013/09/16/roasted-beets-and-carrots-with-tahini-lemon-dressing/ Mon, 16 Sep 2013 10:05:49 +0000 http://www.audrey74.com/?p=1723 Roasted Beets and Carrots with Tahini Dressing Audrey'sI received a huge amount of beets over the past couple of weeks in my CSA, and I’m the only one in the family that likes beets. With this slight dilemma I tried to find a way to use a large amount of them in one meal. I decided to roast my beets and serve them with this great dressing inspired by Love and Lemons. I also added a big bunch of carrots to the mix and finished it off with some crumbled feta and sunflower seeds.

This combination turned out beautifully – even my non-beet loving husband had a second serving. We enjoyed it with roast chicken, but any protein would work well with this.Roasted Beets and Carrots with Tahini Dressing Audrey's

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Roasted Beets and Carrots with Tahini Lemon Dressing

Prep Time: 20 minutes

Cook Time: 1 hour, 30 minutes

Yield: makes a lot!

Ingredients

  • 6-8 beets (depending on size)
  • 6-8 carrots
  • 6 cloves of garlic
  • olive oil
  • handful of sunflower seeds
  • handful of crumbled feta cheese
  • 4 tablespoons lemon juice
  • 4 tablespoons tahini
  • 2 teaspoons of maple syrup
  • 4-6 tablespoons water or olive oil (or a combination)
  • salt & pepper, to taste

Instructions

  1. Chop vegetables into even sized pieces. Arrange in roasting pan, add garlic cloves and toss with olive oil, salt and pepper. Roast vegetables and garlic at 400F for 1-1.5 hours. Remove from oven and cool slightly. Check that both beets and carrots are soft all the way through.
  2. Combine lemon juice, tahini and maple syrup. Adjust with water and olive oil until you get the consistency you like. Salt and pepper to taste. Toss roasted vegetables with tahini lemon dressing, sprinkle with sunflower seeds and cheese and serve at room temperature.

Notes

You can speed up your roasting time by covering the vegetables with foil and increasing the heat to 450F. You would probably be done in 1 hour depending on the size you cut your vegetables.

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Roasted Beets and Carrots with Tahini Dressing Audrey's

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