Finely chopped rosemary within the cakes perfectly complemented the tangy sweetness of the accompanying chilli-infused peach dressing. We really loved the dish and it will certainly appear often on our table.
Recipe (for 6 cakes, 7 cm diameter):
150g instant couscous
1 egg
1 tablespoon milk
1 sprig rosemary, finely chopped
3 peaches
80g Gorgonzolajuice of
1,5 lemon
2 tablespoons sugar
1 chilli, deseeded and finely chopped
2 tablespoons olive oil
handful of arugula leaves
Pour 200ml boiling water onto the couscous and let well for 10 min.
In the meantime whisk the egg and milk and season to taste with pepper and salt.
Ease the couscous with a fork and add the egg-milk mixture and the rosemary.
Make the cakes by pressing the mixture into cylinder moulds on a backing tray lined with parchment paper.
Boil the peaches in water for 1 min and immediately immerse in icing water.
Peal the peaches and set the peals aside.
Cut 2 peaches in slices and 1 in cubes.
;">Also cut the Gorgonzola in cubes and add to the peach cubes.
For the dressing let simmer the peach peels in the lemon juice, an equal amount of water, the chopped chilli and the sugar for about 20 min, then transfer to a food processor and blend together with the olive oil for 2 min.
Bake the cakes in a preheated oven (180°C) for 8-10 min, then put the peach and Gorgonzola cubes on top and bake for another 8-10 min.
Serve with arugula, peach slices and dressing.
