Olive Muffins with Fresh Goat Cheese

These easy cheesy olive muffins really make a chic and delish appetizer for your holiday dinner parties. They are mainly prepared with flour, milk, eggs, cheeses (Parmesan and fresh goat cheese), green and black olives, and fresh herbs. I have them served with some mixed salad greens, but you can enjoy them just without. A glass of Loire white, like Sancerre, or sauvignon blanc-based white is highly recommended. If you really don't like the common cat-pee smell from sauvignon blanc, then a refreshing riesling would be just as lovely and harmonious.

Recipe adapted from Kabeleins Olivenkuchen mit Ziegenfrischkäse und Salat

I wish you all a Happy and Prosperous New Year!

• 100 g All purpose flour
  
• 1 tsp Baking powder
  
• 100 ml Milk
  
• 80 ml Olive oil
  
• 2 Eggs
  
• 60 g Green olives
  
• 60 g Black olives
  
• 50 g Fresh grated Parmesan
  
• 2 tbsp Fresh curly parsley, chopped
  
• 2 tbsp Fresh rosemary, chopped
  
• Salt and freshly ground black pepper
  
• 10 round Fresh goat cheese, 20 grams each
  
• Some mixed salad to serve
  

1. Preheat the oven to 180C/350F. Line 10 wells of a muffin pan with paper liners. Whisk together the flour and baking powder in a mixing bowl. Add in milk, olive oil and egg yolks and beat until smooth. Now add in olives, Parmesan, and chopped herbs. Season the mixture with salt and black pepper.
   
2. Beat the egg whites until stiff. Fold the egg white into the batter until combined. Fill the prepared muffin pan 3/4 full with batter. Top each with one fresh goat cheese round and drizzle with a little of olive oil.
   
3. Bake at the upper rack of the oven for about 12 minutes or until lightly golden brown. Serve the muffins on a bed of mixed salad.

Belgian Endive Salad with Avocado and Orange

This is basically a clean-out-fridge salad. So depending on what whatsoever greens or leftover in the fridge, you can mix and match so many different ingredients to make delicious and light meals.

Dressing	Salad
50 g Plain yogurt 1 tbsp Walnut oil 1 tsp Dijon mustard 1 tsp Honey 2/3 tbsp Red wine vinegar 1 tsp Orange peel, finely grated Salt and freshly ground black pepper	2 head Belgian endive 2 Oranges, peeled and sectioned 1/2 Avocado, peeled and cut into thin strips 10 Black olives, cut into rings 5 Grape tomatoes, halved 1/2 Small red onion, cut into thin strips

1. Whisk together plain yogurt, walnut oil, mustard, honey, and red wine vinegar until smooth. Season to taste with salt and pepper. Cover and chill until ready for use.
   
2. Cut the ends off endives, separating leaves. Arrange Belgian endive, orange sections and avocado slices in a serving bowl. Scatter with the olive rings, grape tomato halves, and onion strips. Drizzle the dressing over and serve with some bread.