Whenever I take my little sister Mathilde out to lunch, the odds are that she’ll order a goat cheese salad. She’d be able to write a huge restaurant guide issuing points purely based on the quality of their goat cheese salad. No, there’s no bigger fried-goat-cheese-monster than her!
Mathilde came to visit us just one week after we’d moved to Cologne. We decided to celebrate her birthday at a cute French restaurant I’d seen on the way to the shops, thinking this place would serve a prime goat cheese salad. In my then very limited German, I rang up to reserve a table. I was very proud of myself.
And we had a great time, but no thanks to the food. The goat cheese salad that my sister had to endure will no doubt receive the lowest score ever in her restaurant guide. The meal consisted of a whole head of lettuce, 3 slices of tomato, a flood of mustard vinaigrette and 3 burnt toasts with some goat cheese on them. If I hadn’t offered her some food off of my plate she’d have gone home hungry.
To this day she won’t let go of my restaurant-choice-mishap. I guess I should try to make amends. :-p So just for Mathilde, I developed this recipe. Fried goat cheese, no toasts, no tomato slices and no head of lettuce. Sis, I hope you like it! 😉
Input Singlemade test panel
Who else but Mathilde felt compelled to test this recipe? 😉 And I did make amends, my little sister’s a huge fan of this recipe. So much so that she made it two days in a row!
Mathilde’s Tip: make sure you use an oblong sweet potato. It’s easier to cook and fill. Tip 2: apple slices work well with it too!
Stiene and Valerie are smitten as well. Stiene’s Tip: if you cook the potato beforehand and put it under the grill when cold, add the walnuts a bit later or they might burn.
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Have fun cooking and… bon appétit! 🙂