Recipe also available in Video Here

Happy Valentine’s week everyone!

I am totally aware that these Valentine’s celebrations are mostly due to some good marketing and PR campaigns, but who cares! Is there anything wrong on celebrating love? It doesn’t only applies for the person you share your life with, but also celebrating friendships, families and any working collaborations where, essentially you feel loved 🙂

I have just launched my Youtube channel (eek) and I am very excited to say I will not only share the recipe on my blog; but also some of my recipes, on my Youtube channel. It is important for me to share my passion for food, and Youtube is another way to get closer to you. Don’ forget to subscribe if you don’t want to miss anything HERE.

Let’s get cooking!

 

 

Watch the video Here

 

 

What I love about these recipes is that:

• It is so easy and you will only need 30min to complete everything
• It is light and balanced, using seasonal products
• It is also very reasonable in terms of cost

 

Watch the recipe in video HERE

Quantity: For 4 people

Difficulty:

Ingredients

For the beetroot soup

• 750g to 1kg of fresh raw beetroots
• 2 potatoes
• 1 lemon
• 1 tub of fresh soft goat cheese
• 1 veggie stock
• Salt and pepper

For the croissants

• 1 sheet of puff pastry (bought or homemade)
• 1 tub of goat cheese
• 2 tbsp of creme fraiche
• 1 egg

Method

1* Make the soup: Peel and dice the vegetables. Boil separately (important to keep the colour of the beetroots)  in salted water for 15min until soft. Keep half of the cooking water and discard the rest. Add the veggie stock, half of the goat cheese and salt and pepper. Mix using a hand mixer. Serve with some additional goat cheese on top.

2* Prepare the croissants: In a bowl, mix the goat cheese and the creme fraiche. Lay the puff pastry on a baking tray. Using a pallet knife or spoon, spread the mix. Cut some large triangles and roll to make the croissant. Crack the egg in a bowl, and brush the croissant with the mix.

3* Bake the croissants: 200 degrees for 15min – 20 min,  until golden.

Serve the beetroot soup and the goat cheese croissants straight away 🙂

Enjoy!

Manon xx