Recipes

Recipes at ildiva.com - Spinach Salad with Berries, Kiwi and Goat Cheese

Spinach Salad with Berries, Kiwi and Goat Cheese – Recipe

If you are looking for a light and fruity summer salad, look no further! This Spinach Salad with Berries, Kiwi and Goat cheese is one of our favourites.

Perfect for a light dinner with some crusty bread or paired with grilled chicken breast as a side salad.

Ingredients:

Salad

  • 5 good handfuls of spinach
  • 5-6 large strawberries, quartered
  • 2-3 kiwis, peeled and sliced
  • 1 small box of blueberries (about 125g)
  • 120g goat cheese
  • 3 tbsp hazelnuts, toasted and chopped

Dressing

  • 1 tbsp honey
  • 3 tbsp oil (sunflower oil)
  • 1 tbsp water
  • 1 1/2 tbsp white balsamic vinegar
  • 1 tbsp dijon mustard
  • 1/4 tsp salt

Recipes at ildiva.com - Spinach Salad with Berries, Kiwi and Goat Cheese

Instructions:

Dressing: in a glass canning jar that can be closed with a lid, add honey and microwave for 10-20 seconds for the honey to combine with the other ingredients. Allow to cool, add the other ingredients, and shake well. Set aside.

Lightly toss all but a handful of the spinach in the dressing, and place in serving bowl. The dressing should only lightly cover the greens, so start slowly and add more as required. Scatter the remaining spinach on top. Introduce the strawberries, blueberries and kiwis over the salad. Top with crumbled goat cheese and toasted hazelnuts. Serve immediately, with crusty bread if desired.

To toast the nuts:
Use hazelnuts without the papery skins. To toast, spread the hazelnuts in a single layer on a rimmed baking sheet and place in a preheated 375°F oven. Toast for about 10 minutes until lightly browned. If the nuts still have the skins on, transfer them while they’re hot, to a clean kitchen towel and rub the nuts with the towel to remove the skins.

 

Recipe source: HeatherHomemade

Cooking Tips at ildiva.com - How to make the perfect Fruit Salad

How to make the perfect Fruit Salad – Cooking Tips

Everyone knows how to make fruit salad… but there is more to it than just chopping up some fruit. There are a few secrets…

Cooking Tips:

  1. Use at least 3 types of fruit but for us 4 is the magic number
  2. Choose different colours and textures
  3. Use equal portions
  4. Chop into small, equal sizes (the perfect mouthful contains more than one kind of fruit)
  5. Drizzle some freshly squeezed lemon juice on it
  6. Add some honey and mix it thoroughly
  7. Cover, and let it chill in the fridge for at least for about an hour

Serve with:

  • on its own
  • ice-cream
  • fresh cream

Cooking Tips at ildiva.com - How to make the perfect Fruit Salad

Recipes at ildiva.com - Asparagus Quiche Lorraine

Asparagus Quiche Lorraine Recipe

This Cheesy Asparagus Quiche Lorraine recipe is the perfect choice for a Saturday Brunch. We love to serve it with a fresh salad, even on a weekday evening!

Ingredients:

  • 1 bunch of asparagus
  • 4 free-range eggs
  • 1 cup grated Gruyere cheese
  • 1 small onion, diced
  • 1 1/2 cup whole cream
  • 1/2 cup milk
  • olive oil
  • 1 tbsp melted butter
  • 1 round sheet of puff  pastry
  • salt & pepper
  • some dry beans for weight

Recipes at ildiva.com - Asparagus Quiche Lorraine

Instructions:

  1. Pre-heat the oven to 180°C.
  2. Clean (wash & cut out the tough base of each spear) and chop the asparagus into 3-4 cm long pieces. You can leave a few longer pieces for topping the baked Quiche for serving.
  3. Roast the asparagus with a little olive oil for a few minutes and set aside. Do the same with the onion.
  4. Butter a 26cm pie plate (we used 2 smaller individual-sized dishes) and lay the pastry. Spread some dry beans in the dish and bake for about 10 minutes.
  5. In the meantime prepare the filling: In a medium bowl whisk together the eggs, cream, milk, salt and pepper. Add the shredded cheese and the asparagus (except the ones for decoration).
  6. Take out the pie crust, remove the beans (careful, they’re hot) and pour in the mixture. If you have crust edges like we did, you can glaze them with beaten egg.
  7. Bake at 160°C until a knife inserted in the center comes out clean.
  8. Decorate with asparagus tips and let it sit for 5 minutes before serving. A simple side salad goes very well with it!

 

TIP: If you find the edge of the crust to brown much faster, you can cover it with some kitchen foil to prevent it from burning (just the edges around).