Goat cheese donuts recipe 4019 490d0581-3cf1-428d-b515-dc4079609f90 Les Cultures de chez nous Les Cultures de chez nous 11/6/2019 3:36:04 p.m. 0 0 40 8 Entrées Weekday recipes Appetizers Blueberries
Goat cheese donuts
Blueberries

Goat cheese donuts

Rate this recipe
Author: Les Cultures de chez nous
Print
15
25
8
No
Ingredients Preparation
Ingredients

For the donuts:

  • Slice cheese into cubes.
  • Set Panko, flour and eggs-milk mixture whole in three diferent container.
  • Set cheese cubes in flour, eggs-milk mixture and Panko.

For the vinaigrette:

  • Pour porto in a casserole with the blueberries and crush with a fork. Cook at low heat for 20 minutes to reduce of 2/3.
  • Add porto vinegar, garlic, and shallot, then let cool down.
  • Add olive oil, hazelnut oil, and seasons. Mix well with a whisk (it's normal if the oil goes appart).
  • Mix baby spinach and Pine nuts with a bit of vinaigrette and set at the center of each plate.
  • Warm up oil in a deep fryer (or in a deep pan) and drown breaded goat cheese cubes. Fry for 3 to 4 minutes. Cool lightly and set over salads.
  • Top the plate with a bit of vinaigrette and some wild dried blueberries.
    • Preparation
    Side-by-side mode

    For the donuts:

    • Slice cheese into cubes.
    • Set Panko, flour and eggs-milk mixture whole in three diferent container.
    • Set cheese cubes in flour, eggs-milk mixture and Panko.

    For the vinaigrette:

  • Pour porto in a casserole with the blueberries and crush with a fork. Cook at low heat for 20 minutes to reduce of 2/3.
  • Add porto vinegar, garlic, and shallot, then let cool down.
  • Add olive oil, hazelnut oil, and seasons. Mix well with a whisk (it's normal if the oil goes appart).
  • Mix baby spinach and Pine nuts with a bit of vinaigrette and set at the center of each plate.
  • Warm up oil in a deep fryer (or in a deep pan) and drown breaded goat cheese cubes. Fry for 3 to 4 minutes. Cool lightly and set over salads.
  • Top the plate with a bit of vinaigrette and some wild dried blueberries.
    • Did you know that...

    Did you know that...

    Fresh blueberries can be kept for 1 week in the refrigerator.

    See the product

    You may also like

    See all recipes
    Scallop over melting leeks
    Leeks

    Scallop over melting leeks

    23
    4
    Budget
    Pumpkin and mussels soup
    Leeks

    Pumpkin and mussels soup

    60
    6
    Original green asparagus with proscuitto
    Asparagus

    Original green asparagus with proscuitto

    13
    4
    See all recipes
    See all articles
    6 easy‑to‑cook tempeh recipes
    Discoveries

    6 easy‑to‑cook tempeh recipes

    by Les Cultures de chez nous
    Serge
    Super Bowl recipes: the ultimate food menu!
    Festivities

    Super Bowl recipes: the ultimate food menu!

    by
    See all articles
    Newsletter from Les Cultures de chez nous

    Contests, recipes and freshly prepared articles every month.

    Goat cheese donuts

    Ingredients

    For the donuts:

    • Slice cheese into cubes.
    • Set Panko, flour and eggs-milk mixture whole in three diferent container.
    • Set cheese cubes in flour, eggs-milk mixture and Panko.

    For the vinaigrette:

  • Pour porto in a casserole with the blueberries and crush with a fork. Cook at low heat for 20 minutes to reduce of 2/3.
  • Add porto vinegar, garlic, and shallot, then let cool down.
  • Add olive oil, hazelnut oil, and seasons. Mix well with a whisk (it's normal if the oil goes appart).
  • Mix baby spinach and Pine nuts with a bit of vinaigrette and set at the center of each plate.
  • Warm up oil in a deep fryer (or in a deep pan) and drown breaded goat cheese cubes. Fry for 3 to 4 minutes. Cool lightly and set over salads.
  • Top the plate with a bit of vinaigrette and some wild dried blueberries.
    • Preparation
    Side-by-side mode

    For the donuts:

    • Slice cheese into cubes.
    • Set Panko, flour and eggs-milk mixture whole in three diferent container.
    • Set cheese cubes in flour, eggs-milk mixture and Panko.

    For the vinaigrette:

  • Pour porto in a casserole with the blueberries and crush with a fork. Cook at low heat for 20 minutes to reduce of 2/3.
  • Add porto vinegar, garlic, and shallot, then let cool down.
  • Add olive oil, hazelnut oil, and seasons. Mix well with a whisk (it's normal if the oil goes appart).
  • Mix baby spinach and Pine nuts with a bit of vinaigrette and set at the center of each plate.
  • Warm up oil in a deep fryer (or in a deep pan) and drown breaded goat cheese cubes. Fry for 3 to 4 minutes. Cool lightly and set over salads.
  • Top the plate with a bit of vinaigrette and some wild dried blueberries.
    •

    Rate this recipe

    Cancel