Ladybugs – Coccinelles

IMG_1534Ingredients;

1 pint of cherry tomatoes

a bag of spinach, or arugula salad

1 small can or jar of black, small olives

1/4 cup balsamic vinegar

1/4 tsp corn starch

8 oz feta cheese

Cut one end of each tomato, to leave place for the head. Cut them in half lengthwise, cut half of the back as on the picture.

Cut one end of each olive, then cut in half to make the head.

Cut 1/2″ slices in the cheese. Depending on the size, cut in 4, 6 or 8 wedges.

Put a leaf of salad on each wedge, a ladybug on top.

Dilute the cornstarch in the cold vinegar. Bring to a boil, stir for about one minute until the liquid is more like a cream. Let this cool down, then place in a ziplock, cut a corner and make the dots on the tomatoes.

Voila, bon appétit !

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Beet and Goat Cheese Napoleon – Millefeuille de Betterave au Fromage de Chèvre

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It’s typical in France to serve a beet salad with goat cheese. I modernized the recipe to look more festive. You can serve it with a vinaigrette.

For 2 Napoleons:

2 small or one large beet

4oz fresh goat cheese = 4 tablespoons

2 tablespoons sour cream

A pinch of cayenne pepper

A dash of sea salt

Crushed walnuts, save 2 whole for the presentation

Fresh parsley

Preparation:

Cut the beets in about 1/4″ slices.

Mix the cheese, salt, pepper and cream. Put this preparation in a zip-lock and cut a corner, or use a pastry pipe. You can also simply use a spoon.

Place a slice of beet, then spread some cream mix on top, add some crushed walnuts. Then add another slice of beet, cream and walnuts. Go on with the layers and cover with a last slice of beet, preferably a flat slice. Top with a dollop of the cream mix, a walnut, and some parsley.

Assemble your second Napoleon the same way.

Store in the fridge until serving.

Bon appétit !

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