So it is time for our Zumba Wednesdays to start again, but this season I have to turn it down, because of my sore knee – first season I lose out on in 3 years, not fun at all. But my physio say no to Zumba for just now.
So I decided to invite some of my closest dancing partners for a girly evening – and then I wanted to try something new, normally I do a salad followed by some dessert filled with calories and feeling good. Nothing fancy, just something most girls like and enjoy together with a good wine.
This time I got the idea from “Lidl” our budget supermarket, that’s German, excellent products. When I worked on the ferries between Gothenburg and Kiel I always did my weekly shopping with Lidl or Aldi. They had an Italian theme week and sold a brochett bread that I just couldn’t recite.
So I will give this fantastic sandwich the name “Zumba Brushcettas” – and it’s a big “sandwich” – like a small pizza, so it took more than one hour before the girls could manage the dessert.
Zumba Bruchettas, serves 4
4 bruchetta slices, medium – mine was large
8 small carrots
200 gr (7oz) goat’s cheese
2 large chicken breast
120gr (4.25oz) diced bacon
250gr (8.8oz) cocktail plum tomatoes
1 red onion, cut in thin wedges
200ml (6.7 oz) walnuts, very roughly chopped
10 ml (1dsp) fresh thyme (used dried)
5 ml (1tsp) Herbes de Provence (used frozen)
Oven +180C/350F, 45min.
1. Put the carrots in ovenproof dish with a small amount of olive oil, season with salt and pepper. Because I used 2 big carrots I divided the carrot in the middle first, for about 20 min. Then add the onion wedges and halved tomatoes. Stir in with the carrots and bake for another 15 min, until the carrots are soft.
2. On the same time as putting the carrots in oven – put also the chicken breasts with the bacon in a separate dish. The chicken breast you can season to your own liking. I used frozen herb marinated chicken breast.
3. Brush the bread with olive oil mixed with the Herbes de Provence on both sides and grill the bread slices on both sides too.
4. Slice the carrots and the chicken breasts – dived with the rest of the ingredients over the grilled bread slices and put big chunks of goat cheese on top and sprinkle the walnuts over.
5. Put the bruchettas back in oven until the goat cheese has melted or got a golden nice color. Before serving drizzle some honey over the sandwiches, season with salt and black pepper – if using fresh thyme – add some springs as garnish, on the sandwich.
I didn’t serve anything with this sandwich – more than a chilled South African Sauvignon Blance, Cape Spring … together with my great company. As dessert we had a classic – Coupe Denmark, vanilla ice cream with hot chocolate sauce, nothing of it was home made. There is a limit to how much time I put down in my cooking those days. *smile
The fine dinning days are gone, I hope – there is so many good restaurants out there … for that.
“Fitness: if it came in a bottle,
everybody would have a great body.”