Something fresh in our plates with these brick with fresh goat cheese, apple, dried figs and nuts together with a little green salad of course. After this food marathon for our liver and stomac, christmas, new year, epiphany and soon “crêpes” … I have to admit that I can’t take it anymore.
Looking like a gigantic ball. Yes, I will soon have my little girl. I am writing from my couch like a beached whale … or whatever large animal with huge difficulties to move … So even if this is maybe the only time of my life where I am almost allowed to gain weight, I am trying to limit the madness.
Anyway I am not proposing you a diet dish today, but I am not trying to loose weight either :-).
Goat cheese, the cheese that’s saved my life these last few months, as Roquefort had to be banished … so many things you can’t eat while you are pregnant – a true nightmare. I had to convince my nice French family to bring me secretly some roquefort cream. Not possible to find any in Switzerland … (same taste, less bacteria). As soon as she is born, I send my husband to the supermarket to buy me a huge piece of roquefort and I will eat this with a spoon! Or maybe with an endive leef, to feel less guilty.
Thanks that here we can find some pasteurised goat cheese.
Brick sheets are a bit like filo pastry sheets, but easier to work with. We use them a lot in France and they come from Tunisia. Hope you find some near your place.
- 8 bricks pastry sheets
- 8 little fresh goat cheese
- 1 apple
- 4 dried figs
- 2 nuts
- a bit of pepper, salt and thyme
- a dash of seed grape oil
- Put dried figs in warm water to rehydrate.
- Wash and slice finely apple.
- Open nuts and slice finely.
- Dice figs.
- Fold the sides of the bricks inward to obtain a kind of a rectangle. The 3 parts must overlap eachother. Place at the extrem bottom right some, apple, fig, nut and 1 little fresh goat cheese. Sprinkle with thyme, salt and pepper.
- Fold left to form a triangle, then fold right, then left and insert surplus in the triangle to close it.
- Repete the process for each bricks.
- Then fry 3-4 minutes on each face in a frying pan with some seed grape oil and serve!