Recipes | Eco goat cheese with pumpernickel with salad and pumpkin purée
|Ingredients for 4 servings:|
|2 pcs goat cheese roulade|
|cherries in wine|
|filo pastry with honey|
Roll goat cheese into dried pumpernickel, then divide into three smaller portions. Spread clarified butter on the filo pastry and sprinkle with acacia honey. Bake at 180°C for several minutes until golden. Cool and divide into smaller portions.
Take frozen pumpkin purée, cook and add orange reduction; add salt to taste and leave to cool.
Boil red wine with sugar; add cherries. Thicken the sauce with potato starch.
Roast the pine nuts.
Place all ingredients on a plate and sprinkle with vinaigrette sauce.
Serve as demonstrated.