VEGATARIAN TRAYBAKE OF PUMPKIN, GNOCCHI AND LECHEVRE HONEY GOAT CHEESE
In this traybake, ingredients with distinct flavors such as almonds and LeChevre goat cheese are combined with gnocchi and pumpkin. Ready for the oven in five minutes and only five ingredients.
Ingredients (4 persons)
900 g frozen pumpkin cubes
4 tbsp mild olive oil
500 g gnocchi
124 g LeChevre goat cheese with honey
40 g smoked almonds
40 g arugula
Preparation
Preheat the oven to 200 °C. Divide the pumpkin pieces on a baking tray lined with baking paper, mix with half of the oil. Clear a circle for the LeChevre goat cheese in the center. Roast the pumpkin for about 25 minutes in the middle of the oven. After 15 minutes of baking time, add the gnocchi (bowl), toss with the rest of the oil and season with salt and pepper. Place the goat cheese in the middle.
Meanwhile, coarsely chop the almonds. Remove the baking sheet from the oven and mix the LeChevre goat cheese with the pumpkin and gnocchi. Spread the arugula on top and sprinkle with the almonds.
Variation tip
Also delicious with 125 g fried smoked bacon strips instead of smoked almonds. Then the recipe is no longer vegetarian.
SMOKY BACON OLD MILL CHEESECAKE
Ingredients
1-1/2 cups cracker crumbs fine (butter, wheat, cornbread, etc.), 5 tablespoons Butter melted, 2 tablespoons yellow cornmeal
3 packages Cream Cheese 8 ounces each, softened to room temperature, 1/2 cups sour cream room temperature, 1/4 cup liquid smoke, 2 teaspoons Worcestershire sauce, 2 eggs room temperature, 1-1/2 pounds Bacon cooked, diced (reserve 1/2 cup), 1 cup Old Mill premium aged Gouda 24 months shredded, 1 cup Grand’Or Gouda mild shredded
Preparation
- Heat oven to 180°C.
- Lightly grease 400gram canning jars and place on a cookie sheet. Mix together cracker crumbs, melted butter and cornmeal. Evenly distribute crumb mix into jars. Bake 7 minutes. Remove from oven.
- Reduce oven to 160°.
- In a large mixing bowl, beat cream cheese until smooth with no lumps.
- Whip in sour cream. Pour in liquid smoke and Worcestershire sauce. Beat until combined.
- Add eggs one at a time, beating gently and scraping sides of bowl.
- Gently stir in diced bacon, Old Mill and Gouda.
- Evenly distribute cheesecake batter into jars, leaving approximately 2 cm at the top. Bake 30 minutes or until tops are just set and the centers just barely jiggle. Cool to room temperature. Refrigerate up to 8 hours before serving. Sprinkle tops with reserved bacon pieces. Serve at room temperature with crackers and chips.
- Keep jars refrigerated up to one week.