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GOATS FRESH WITH SAGE AND HAZEL


Serves 4 Prep time 10 minutes 2 fresh goat


10 sage leaves 10 fresh hazelnuts

10
dried hazelnuts 1 teaspoon mixed pepper

Procedure:

wash and dry the sage leaves. Chop half. Chop the fresh and dried nuts.
With a fork, crush the goat cheese mixed with the chopped sage and pepper mixture.
Form 4 balls of goat cheese and rigiratele in chopped hazelnuts, if you want you can flatten, forming cylinders of cheese. Then put the mixture in the fridge. When serve to put the whole sage leaves on the plate accompanied with toast.

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FRIED MASHED POTATOES WITH SAGE AND FRESH GOAT

FRIED MASHED POTATOES

With mashed potatoes advanced you can make a delicious omelet! Try it ..

heats up the 'oil with some clove' and garlic that should be removed, a little 'oil is added and mixed with mashed or boiled potatoes past and rosemary to taste and / or bacon, then pan to make the golden crust ... to make a lot of crust, I first make a crust, top and bottom, then break the whole cake and regrowth to the crust above and below and so on, fio a crust that almost complete ..

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HAZEL HAZELNUT WITH VEGETABLES AND HERBS Sautee

For: 2 persons
Preparation time: 15 minutes
Cooking time: 15 minutes


6 mini carrot 1 zucchini 1 small cabbage


100g green beans 2 sprigs parsley 2 sprigs cilantro

4 grass stalks onion
12 hazelnuts
10 cl dry white wine ½ teaspoon curry

½ teaspoon salt ½ pepper mixed

2 tablespoons hazelnut oil (or if it is not peanut oil)

Procedure:
cleaned, washed and drained vegetables.
Wash, dry and chopped herbs. In a
pan with high sides over high heat saute the vegetables with the oil.
dissolve the curry with white wine and add the pepper mixture.
Pour over vegetables, cover and simmer over low heat for 10-12 minutes.
Then add the herbs and cook for 2 minutes.
Toast the hazelnuts in a dry frying pan with high sides.
Before serving add the nuts and sprinkle with a little bit 'of salt.
Enjoy.

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thanks!

thanks to all the bloggers who blog qs appreciated, thanks for the good words that encouraged me to continue

Louis

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