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9 posts tagged pear
Pear, Chorizo and Quinoa Breakfast Skillet Bake
This is one for perhaps the more adventurous eaters; the salty and sweet combination works really well, and without the eggs it may even make a great dinner.
Ingredients:
- 1 cup cooked quinoa, still a bit wet
- 1 chorizo, sliced
- 1 pear, sliced in matchsticks
- 1/4 cup grapes, cut in half
- 2 eggs
- 2 tbsp butter
- Salt and chili flakes
Cook the grapes and pear in butter for 5-6 minutes before adding in the chorizo and cooking for 3-4 minutes more. Season to taste with salt and chili, add the quinoa and mix well. Make 2 holes for the eggs and crack them in. Bake at 200C / 375F for 5-7 minutes, depending on how done you want the eggs.
Pear, Fennel, Mint and Feta Salad
Nice side salad, or dinner if you go a bit heavier on the veggies.
Ingredients:
- A few cups of roquette
- 1 pear, sliced in circles (core and all), then sliced into matchsticks
- 1 small fennel bulb, shaved into thin slices
- 1/2 red onion, shaved into thin slices
- 1/2 cup chopped mint
- Juice of 1/2 lemon
- 1/2 cup nice feta cheese
- Olive oil, salt and pepper
Mix and serve.
Pear and Goat’s Cheese Bruschetta
I made this as a snack but probably just could have eaten it for dinner; pear and goat’s cheese is just such a good combination!
Ingredients:
- 2 slices of bread
- 1 pear, thinly sliced
- 1/4 cup crumbled goat’s cheese
- Olive oil, salt and pepper
Top the bread with the pear and drizzle with olive oil. Bake for 10-15 minutes at 200C / 375F, until the pear has started to get brown. Add goat’s cheese and bake for another 5 minutes. Season with salt and pepper, and serve.
Pear and Ginger Tart
Really quick to whip this up when you have a sweets craving, and only takes a couple ingredients. You can do it in a different pan (just alter the puff pastry so you have a sheet that covers it), but I have 2 individual serve ramekins that are a good size for this.
Ingredients (serves 2):
- 2 pears, in thin slices
- Half sheet of puff pastry, cut in half and thawed
- 1 tsp ginger
- 1 tbsp butter
- Cream or ice cream, to serve
Heat the oven to 220C / 425F. In a saucepan, heat the butter and ginger and cook the pear for about 7-10 minutes to caramelize. Layer between 2 ramekins and top with puff pastry, tucking in the edges. Bake for 10-15 minutes until the pastry is golden. Run a knife around the edges to loosen, and flip upside down onto a plate to serve. Top with cream or ice cream.
Pear and Semolina Pudding
Um. Yum. This wasn’t too tricky, or too sweet, and you could probably make something else out of the pudding bit and turn it savory. I made it all in one dish and baked it a bit longer to compensate, and wouldn’t change the recipe a bit.
Grilled Prosciutto Wrapped Pear
This makes a really nice side dish to pork or chicken, I didn’t poach my pear first so I would recommend doing that so the pear gets a bit more soft.
Ingredients:
- 1 pear
- A few slices of prosciutto
- 2 tbsp balsamic vinegar
- Salt, pepper and chopped rosemary
Poach (boil) the pear for about 5-10 minutes until it starts to get soft. Let cool, and cut in half. Drizzle with balsamic, and add the salt, pepper and rosemary. Wrap in prosciutto and put on the barbeque for 5 minutes on each side.
Pear Macaroon Slice
I made these for work this week. I’m not sure why I put them in the container while they were still warm, but I would definitely make them again and drain the pears a bit better and let them cool properly… they got a bit mushy during the commute. Oops.
Potato, Pear, Caramelized Onion, Goat’s Cheese and Mint Dumplings
I tried out 3 different dumpling recipes last night, and this was the one worth sharing. The main piece of advice I got was that it’s supposed to be the consistency of a meatball, and for vegetarian dumplings, it’s a bit tricky without the meat. This needs some sort of amazing dipping sauce yet to be devised, suggestions welcome.
Ingredients:
- 1 cup mashed potato, skins removed
- 120g goat’s cheese (more or less to taste)
- Half a pear, diced finely
- Small/medium onion, diced finely
- 50g butter
- 1 egg
- 1 tsp vegetable broth powder
- 1 tbsp honey
- 1/4 cup finely chopped mint
- Salt and pepper, to taste
- 1 package won ton wrappers
Caramelize the onions and pear with the butter in a pan on low heat for about 30 minutes, until nice and golden. Boil and mash the potatoes. Once cool, mix together all the ingredients except the egg and taste for salt and pepper, adjust accordingly. Add beaten egg and mix. Should have the consistency of a meatball batter, adjust ingredients accordingly to achieve this. Put a tablespoon or so in a wonton wrapper and seal with water. Steam for about 5 minutes.
Tonight, I Maggie Beer-ed a chicken (if that’s not a verb, it should be). It’s good to be home in my own kitchen, and in an effort to stay awake and fight the jet-lag, I took on a “project” dinner. It actually turned out to be easy, and although I usually don’t follow a recipe, I used this one step by step. There honestly isn’t a thing I’d do to improve it, it was amazing.
I also made the Maggie Beer side recommended, with a slight twist…. parsnip and pear mash, more or less as it is in the recipe, but prepared earlier in individual dishes, with the pear mashed in (not in chunks) and grated cheese on top (I think it was saenkanter, but got rid of the packaging… similar to a parmesan). I popped this in the oven while the chicken was upside-down until the cheese started to brown.
Aaaand it’s just about bed time.
