Kambing dengan Sayuran dan Buah

Keju kambing

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.

salad

1. Untuk salad, kupas bawang merah, potong halus dan tumis dengan mentega hingga bening. Tambahkan jus jeruk, kurangi setengahnya, saring melalui saringan, lalu tambahkan cuka balsamic, mustard, merica dan kunyit, aduk rata. Tambahkan minyak dan kocok rata dengan blender tangan. Cuci roket dan distribusikan di piring. Gerimis dengan madu rosemary dan saus jeruk.

Sup Gazpacho

1. Untuk gazpacho, kupas, buang inti, dan potong mentimun. Kupas dan potong dadu bawang bombay dan siung bawang putih. Masukkan semua bahan ke dalam mangkuk dengan cuka, minyak zaitun, air atau jus dan biarkan terendam setidaknya selama 30 menit. Kemudian haluskan dalam blender dan saring halus. Dinginkan selama 1-2 jam, bumbui dengan garam dan merica, tambahkan es kering dan aduk. Sajikan segera dalam gelas.