Koza sa povrćem i voćem

Kozji sir

1. For the goat cheese, pluck the rosemary needles from the stem. Peel an orange very thinly, cut the peel into thin shavings. Squeeze 250 ml of juice from the oranges and strain through a fine sieve. In a large saucepan, reduce the juice with the rosemary by half. Add the orange shavings in the last 2 minutes. Let cool down. Mix the honey with the rosemary-orange mixture. Cut the zucchini and eggplant into slices and season with salt. Rinse off after approx. 15 minutes and pat dry. Peel the peppers, peel the asparagus in the lower part and cook until firm to the bite. Fry the vegetables side by side in the pan in olive oil, add a sprig of rosemary and a pressed clove of garlic. First add the zucchini and aubergine to the pan, then the peppers, the sun-dried tomatoes and finally the asparagus – salt and pepper everything and add a little sugar to taste. If the vegetables are soft, place everything on a paper towel to remove the excess oil. In the meantime, sprinkle the goat cheese with brown sugar and heat it up slightly in the oven. Stack the vegetables as turrets as desired, caramelize the goat cheese with the burner and place on top.

salata

1. Za salatu oguliti ljutiku, sitno je iseckati i dinstati na puteru dok ne postane proziran. Dodajte sok od pomorandže, smanjite na pola, procijedite kroz cjediljku, zatim dodajte balzamiko sirće, senf, biber i kurkumu i dobro promiješajte. Dodajte ulje i dobro umutite ručnim blenderom. Rukolu operite i rasporedite po tanjirima. Prelijte medom od ruzmarina i prelivom od pomorandže.

Gazpačo supa

1. Za gazpacho krastavac ogulite, isjeckajte i isjeckajte. Ogulite i narežite luk i češanj belog luka. Stavite sve sastojke u posudu sa sirćetom, maslinovim uljem, vodom ili sokom i ostavite da odstoje najmanje 30 minuta. Zatim umutiti u blenderu i propasirati kroz sitno sito. Ohladite 1-2 sata, začinite solju i biberom, dodajte suvi led i umutite. Poslužite odmah u čašama.