Puff pastry pockets with radicchio and goat cheese

Serve these puff pastry pockets filled with radicchio, goat cheese and honey with salad – makes a great appetizer for a dinner!


Puff pastry pockets with radicchio and goat cheese - Gourmet Elephant


Puff pastry pockets with radicchio and goat cheese - Gourmet Elephant


Puff pastry pockets with radicchio and goat cheese - Gourmet Elephant


Puff pastry pockets with radicchio and goat cheese - Gourmet Elephant


Puff pastry pockets with radicchio and goat cheese

What you need:
1/2 pack fresh puff pastry
100g Saint Maure cheese (or any other soft goat cheese)
8 radicchio leaves, washed, white parts removed
4 tsp. honey
4 tbsp. lingonberries

What you do:
Preheat the oven to 200°C/390°F. Line a baking sheet with parchment paper.

Cut the puff pastry in to four pieces. Cut the Saint Maure into 8 slices, place each slice on a radicchio leaf. Drizzle 1/2 tsp. of honey over each piece of cheese, then wrap in the radicchio.

On one half of each piece of puff pastry, place two radicchio cheese wraps and fold the over half over it. Use a fork to press the edges to seal.

Bake for 20 minutes. Serve with lingonberries.

Asparagus and cheese tart

So many awesome looking asparagus tart recipes on Pinterest! I especially like this one and made my own version of it. It is crispy and includes cheese. Sounds great? Turned out great!

Asparagus and cheese tarte - Gourmet Elephant
Asparagus and cheese tarte - Gourmet Elephant
Asparagus and cheese tarte - Gourmet Elephant
Asparagus and cheese tarte - Gourmet Elephant

Asparagus and cheese tart

What you need:
300g flour
100g butter
100g yoghurt
40ml ice-cold water
1/4 tsp. salt
2 tsp. Zitronensaft
90g goat cheese (I used Saint Maure)
50g parmesan
350g asparagus

What you do:
For the crust, cut the butter into small pieces and place in a bowl. Add the flour and salt. Mix, using you hands or a hand mixer, until just combined. Add yogurt, water and salt, mix quickly and form into a ball. Place in the fridge for 30 minutes.

While you wait, grate the parmesan and cut the goat cheese into small pieces. Wash the asparagus, cut off the ends and peel the bottom third. Preheat the oven to 200°C/400°F.

On a floured surface, roll the dough into a square (about 25cm/10in). I baked the taste in a brownie pan – you could use any baking pan in that size or simply bake the tart on baking sheet lined with parchment paper. Transfer the dough to the baking pan/sheet.

Spread the cheese evenly over the dough and place the asparagus on top. Bake for 30 minutes or until the crust is golden brown and the asparagus looks crispy.

Triple Chocolate Chip Cookies

There are probably about a million chocolate chip cookie recipes on the internet. But don’t worry, you won’t have to try them all, you only need this one for my triple chocolate chip cookies. I love them!


Triple Chocolate Chip Cookies 1


Triple Chocolate Chip Cookies 2


Triple Chocolate Chip Cookies 3


Triple Chocolate Chip Cookies 4


Triple Chocolate Chip Cookies 5


Triple Chocolate Chip Cookies

What you need:
280g flour
1 tsp baking soda
1 tsp salt
250g butter
150g sugar
135g brown sugar
1 tsp vanilla extract
2 eggs
150g milk chocolate
100g dark chocolate
100g white chocolate


What you do:
Preheat the oven to 190°C/275°F.

Mix flour, baking soda and salt in a small bowl and set aside. Roughly chop the chocolate into small chunks.

Beat butter, sugar, brown sugar and vanilla extract in a big bowl. Add the eggs one a time, mix well each time. While stirring, add the flour in portions. Stir in the chocolate.

Line a baking sheet with parchment paper. Spoon out heaping tablespoons of dough onto the baking sheet. The cookies spread as they bake (to about 10cm/4in), so leave enough room for them.

Bake for about 9-11 minutes, until the cookies browned around the edges. Take the baking sheet out of the oven and let the cookies rest on it for two minutes (they are still very soft), then transfer them to a rack to cool.

Black and white cookies

OK, so what’s delicious and quick to whip up, crispy but not dry, sweet but not tooo sweet? I say the answer are these black and white cookies. They are really easy to make and you don’t need many ingredients. You probably have everything you need in your kitchen right now. You only have to plan ahead a little because the dough needs to cool in the fridge for about two hours.

Black and white cookies


Black and white cookies 2


Black and white cookies 3


Black and white cookies

What you need:
30g dark chocolate
210g flour
1 tsp baking powder
120g soft butter
160g sugar
1 egg
2 tbsp vanilla sugar


What you do:
Melt the chocolate and let it cool a little.

Sift the flour into a bowl, add baking powder and a pinch of salt.

Stir the butter, sugar and vanilla sugar until creamy, add the egg and mix well. Add the flour mixture little by little and stir until the dough is smooth.

Divide the dough in halves and put one half aside. Add the melted chocolate to the other half and mix. Flour a work surface and flatten each half on it with a rolling pin, rolling the dough to a rectangle. Place the dark one on top of the light one and start rolling it up lengthwise, then roll it back and forth until the roll’s diameter is just under 2 inches. Place on a large piece of plastic wrap, wrap the roll and place it in the fridge. Let it cool for about 2 hours.

Preheat the oven to 180°C/360°F. Line a baking sheet with parchment paper. Take the dough roll out of the fridge and cut it into slices, about 1cm/0.4in thick. Place about 20 of the slices on the baking sheet and bake for 8-9 minutes. Take them out of the oven when they are golden brown around the edges (don’t let them brown too much). Wait two minutes, then transfer the cookies to a cooling rack. Let them cool and store the cookies in an airtight container. Or just eat all of them in a day.


You can make the dough weeks ahead and freeze it. Just double wrap it in aluminum foil instead of letting the dough cool in the fridge and put it in the freezer. When you’re ready to bake, take the dough roll out and let it defrost for an hour before cutting it in slices.