Talk about gadding about, today I guess I had time on my hands. I began this morning with the obligatory dog walk, visited both the open market and local 7-11, had my hair done, made my tiramisu and took photos, went to the post office, had my nails painted, visited a new Portuguese supermarket and stopped for coffee twice, never feeling in any rush at all. Beautiful weather, great day!
While in the open market, I made a pit stop at the boudin stall and bought some hot boudin, raced to get it home and immediately spread it on bread. After I satisfied my initial lust, I took a picture of my second piece. This is really the best boudin I’ve ever tasted!
The other day, I was sent a free copy of a new French magazine called, “Esprit d’ici” that covers regional cuisine, homes, gardens, nature and tourism. That’s where I found the recipe for this absolutely, positively, drop dead, delicious beetroot tiramisu. With it’s two different cheeses, fresh garlic and cumin, maybe even the beet haters will like this. It’s easy and you could make it ahead, sprinkling on the croutons and cumin just before serving. I changed a couple of things but whatever.
4 small beets, peeled and cooked
100 grams goat cheese
100 grams mascarpone
1 tbsp olive oil
1 tsp Dijon mustard
2 tbsp wine vinegar
1 clove of fresh garlic or 2 cloves of dried out garlic, minced
Salt and pepper
2o grams mini pesto croutons
In a food processor, blend the beets, cheeses, olive oil, mustard, vinegar and garlic. Add salt and pepper to taste. Sprinkle on top the croutons and 3-4 cumin seeds.