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Cheese necessary for this recipe

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Red or white wine ?

Usually, red wine comes along with the cheeseboard but it doesn’t always make the perfect match. White wines are better with most of the cheeses, such as goat and blue cheeses.

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Starters / Salads

Vegetable stew
with cheese topping

Difficulty:   |  1 H 30

Recipe by Chef Paco Morales

Ingredients :

  • 1 head of Broccoli
  • 1 Cauliflower
  • 2 Runner beans
  • 1 Pumpkin
  • 100g Chick peas
  • 10 mini carrots
  • 10 yellow bell Tomatoes
  • Salt
  • Bicarbonate of soda
  • Water/oil
  • 500g Merci Chef ! plain rolled cheese
  • Garden herbs

Directions :

For the broccoli :

Take two small broccoli florets per person, blanch in boiling water with salt and bicarbonate of soda, cool and set aside.

For the cauliflower :

Take two cauliflower florets per person, blanch in boiling water with salt and bicarbonate of soda, cool and set aside.

For the runner beans :

Boil water in a saucepan, add bicarbonate of soda before it starts to boil and cook for 3 minutes. Cool and cut into 1.5 cm pieces. Set aside.

For the pumpkin :

Roast 100g of pumpkin wrapped in aluminium foil at 180ºC for 40 minutes. Cut into 5g squares and use 2 for each person.

For the chick peas :

Soak the night before and cook in salted water for 1 hour until soft. Set aside.

For the yellow bell tomatoes :

Blanch the tomatoes and cool down. Peel then set aside.

For the mini-carrots :

Blanch whole, cool down, cut in half and set aside.

For the mini courgette :

Cut into 1.7 (cm) strips using a slicer, place 3 on each plate and set aside.

For the cheese topping :

Roll the cheese out to 0.5cm thickness between two sheets of greaseproof paper. Cut with a pastry cutter into 10cm diameter rounds. Store at room temperature.

FINISHING AND PRESENTATION :

Place the vegetables on the plate and season with olive oil and fine salt. Place the cheese topping on top of the vegetables and sprinkle with garden herbs and fine salt.