Cheese Macaroni

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super fast, super easy and super tasty macaroni! 🙂

You need:
250g Macaroni
250g Ricotta
2 teaspoons of grainy mustard
3 spoons of chives
salt and pepper
200g Cherry tomatoes, cut in half
100g dried tomatoes in oil, drained and chopped
butter or oil for the form
100g grated emmentaler (or a cheese mix for gratins)

a big bowl and a form for gratin.

Put the macaroni in a pot with boiling salted water and make them al dente according to the packaging.

Mix ricotta, mustard and chives in a big bowl and add salt and pepper to taste.
Now put in the macaroni, the cherry tomatoes and the dried tomatoes and stir everything.
Grease the gratin form. Put the macaroni mix in and distribute it evenly.
Preheat oven/grill. Put the cheese on top of the mix and grantinate it for 4-5 minutes in the grill. (works in a normal oven as well, but keep an eye on it, let’s say with 180° it might take up to 45min)

If you want to put some left over chives on top and serve the food.

Bon appetit! 🙂

Goat Cheese Rocket Muffins

Dieser Beitrag ist auch auf Deutsch verfügbar.


Today another recipe.
This time: Goat Cheese – Rocket – Muffins
The perfect snack for a party 🙂

You need:
100g butter
250g flour
2 teaspoons of baking powder
50g rocket
1 small onion
250g goat cheese (I tend to take the one that looks like Geramont and is normally used to eat on bread, but it has a nice consistence and melts quite well)
2 eggs
200g sour cream
1 teaspoon of salt

muffin form for 12 muffins / 12 paper liners

preheat oven with 180° (recirculating heat 160°). put one paper liner in each pan of the muffin form. melt the butter, mix flour with baking powder.

give the rocket a shower, shake it dry and cut it roughly. peel the onion and cut it into small cubes. mix both under the melted butter. cut the goat cheese roughly.

stir eggs with sour cream, salt and rocket-butter. then stir the flour-mix into it quickly, fold the goat cheese in.

put the dough into the paper liners.
put the muffin form in the middle of the oven and let it bake for 20-25min. take them out, let them cool down and take them out of the form.

Bon appetit! 🙂