Pokazywanie postów oznaczonych etykietą Cheese. Pokaż wszystkie posty
Pokazywanie postów oznaczonych etykietą Cheese. Pokaż wszystkie posty
niedziela, 5 września 2010
Whole wheat pie crust. Soft cheese.
Rainy days starts autumn. Nobody wants to go out, nobody wants to dinner outside. Well maybe some wants, but I am not the one who like rain in my soup.
So what to do when it's like that? Bake. Eat. Sleep.
Whole wheat pie crust with soft cheese spread
For crust:
200 gram whole wheat flour
1/2 teaspoon of baking powder
100 gram butter
1 egg yolk
1-2 tablespoon of cold, cold water
1/2 teaspoon of sea salt
pinch of pepper
For soft cheese spread:
100 ml of heavy cream (or double cream)
70 gram of gouda, grated
1-2 tablespoon of parmesan
50 gram of smooth fresh cheese
cutted green onion
pinch of nutmeg, white pepper
Preheat oven 180C
In a bowl mix flour, baking powder, salt, pepper. Add cold butter and mix - you should have crumbs, not solid dough. Add yolk and start making dough with hands. Quickly - if it is too dry - add cold water.
Place in fridge for 30 minutes.
In saucepan place heavy cream and gouda - place on small heat and slowly melt the cheese. Add parmesan and cutted green onion, nutmeg and pepper. Take from the heat. Cool. Mix inside fresh cheese. If it still too runny, add more grated parmesan.
Roll crust 0,5 cm. Place into small, individual baking tins.Bake for 10 minutes or until it golden. Cool.
Place one teaspoon of spread into individual pie crust.
piątek, 9 lipca 2010
Smelly cheese and wonderful result
You know the times when you see something very tasty in your favorite market - something soo delicious, yet soo expensive that you always pass it, thinking about how you actually do not need it. The truffles, very good, original Champagne, best Pecorino etc.
Last week I was just doing some errand and I can't believed when I saw this cheese on sale - it was one of those real French cheeses, slightly smelly yet saying - i am soft and spicy inside, eat me!
So I did buy it.
And kinda regret it.
You see - closed into paper was lovely, but after opening - oh god - smell alert. At first I was thinking that something died.
But you must understand that I am last person in a world who would throw food away. I knew I must to find some idea what to do with it - eating it fresh, on a bread, was not an option. Thankfully I found a solution.
One part ended up in a tart and some of it in this tasty, creamy soup.
Creamy zucchini soup and red onions marmalade:
Zucchini Cream:
2 big zucchinis
1 onion
2 cups of water or better - stock
100 gram of good soft cheese ( could be also some blue cheese if you prefer )
150 gram of full fat yoghurt
2 tablespoon of sour cream
4-5 sage leaves
butter, salt, pepper
Chop onion and fry until soft on a butter. Add chopped into slim slices zucchini and fry for 7-10 minutes. Pour water/stock into pan and cook until veggies will be soft. Add cheese. Take from a heat, cool a little and mix until smooth. In a cup mix sour cream with a yoghurt and add one tablespoon of soup to strong a mixture. Now you can add cream/yoghurt mixture to soup. Mix with a spoon well. Heat again but do not boil. And chopped sage leaves. Serve with bread and red onion marmalade.
Red Onions Marmalade:
3-4 red onions
2 tablespoon of butter
1 tablespoon of balsamico
1 tablespoon of brown sugar
In a pan heat a butter until it melt and add chopped nicely onions. Sprinkle with a sugar and fry until they will very soft. Add balsamico and fry for another 10 minutes until you get marmalade texture. Pour into jars and cool. Serve on a toasted bread or with a meat - best with chicken, turkey or other sweet-tasted meats.
środa, 2 czerwca 2010
Caramel Cheesecakes for Children's Day
Yeah I know it's little bit too late. But it's never to late for sweet things in your life, you know?
And Children's Day is all about sweets. Each country has something that is connected with childhood more than rest of the dishes. For many it will be something sweet, for some something savory.
I had many good memories from my younger years. Many family celebrations. Many parties.
On one of my favorite pictures from childhood I jump on a bad with my cousins and has something big and square in a hand. Something dark, almost black. And you know what? It was whole bar of chocolate - that is what I call happy childhood ;)
Now, being older and maybe little smarter I know that, although great, it's more out there in culinary world that a simple bar of chocolate. Many desserts, wonderful cakes and cookies, many treats.
So grab your kid, or If you had no kid your sister/brother/neighborhood kid, and bake those sweet individual cheesecakes.
Caramel cheesecakes(for16-20 muffin tins cheesecakes):
500 gram of cottage cheese (You can use cream cheese if you prefer)
380 gram of ready caramel
50 gram of flour
1-2 tablespoon of butter
2 eggs
pinch of sea salt
optional - any nuts you love
Preheat oven 180C/320F
Oh I really don't know what to write. Seriously it's the simplest cake ever. Just mix cheese with caramel until smooth. Still mixing add butter, flour - spoon by spoon, and eggs. Season with a sea salt. Of course you can make those with any base you want but sometimes I prefer just plain cheesecake. Pour cake mixture into paper muffin cups - leave few millimeters for growing. Now - you could sprinkle them with nuts.
Place in oven and bake 25-35 minutes, until they will darken. Leave for cooling in the oven, without opening (that prevent falling).
czwartek, 22 kwietnia 2010
White kisses - Steamed teatime one-bite cakes
Another day I was thinking about a lovely idea of tea time. It's so old-fashioned and so not-trendy idea.
When I was younger I loved reading Henry James's or Bronte Sister's books. Especially those where woman and man relationships were very complicated and everything was unspoken. Characters were just sitting in a room, drinking tea or coffee and not talk about that. It was something that was in the air. In the air of afternoon tea - they were struggling over a bite-size sweet cakes and small sandwiches with cucumber.
White Kisses
100 gram of cottage cheese or hard ricotta
60 gram of rice flour
4-5 tablespoon of coconut milk (if you can find coconut cream use that!)
5-6 tablespoons of caster sugar
1 egg white
pinch of salt
optional - filling made from sweet Azuki bean*
Mix your cheese with sugar and salt until it will be smooth. Now spoon by spoon add flour until you get kind of runny cake mixture (amount of flour deepens on what kind of cheese you will use). Beat egg white until it will be stiff and add to a mixture, spoon by spoon. Mix gently. Using teaspoon place cake mixture inside buttered small, paper muffin cups (mine were about 2 inches one).
Now time for steaming. Use your favorite method - i use chinese, bamboo steamer. Steam for about 7-10 minutes until it will rise a little. You can also made those with filling. Just place one teaspoon of cake on a bottom, drop some amount of filling and end with one teaspoon of cake.
You can serve them with lavender honey.
* for sweet Azuki bean filling - boil your Azuki until it will be very soft. Made a Azuki puree and mix with preferred amount of sugar ( it must be pretty sweet )
poniedziałek, 5 kwietnia 2010
Classic Antipasti my way - Stuffed Mushrooms with feta cheese
Holiday season (Ester one) came and went. But I still have some thoughts about that I want to share. In most houses I know holiday dinner is a meat dinner. Ham, turkey, chicken - depends on what time of a year we have. But for someone who wants to cut off meat completely, or for meat-lover who just want to try something new, it's hard moment to find exciting dish to replace meat. Personally i always think abut cheese if i need to do that. We have so many wonderful kinds of cheeses that I almost forgot about meat. Cow's, goat's, sheep's. Hard, soft, cream, cottage. Smoked, fresh - whatever you like you could find in even a smallest grocery store. Yeah - writing it down make me really think that we are a world of cheeses.
Anyway today I came up with this classic kind of antipasti - stuffed mushrooms - which could be either your main course or just a side dish. Or even a sneak, but in this case please,please remember about a tissue and do not wear your holiday best clothes. Grilled cheese situation.
Stuffed mushrooms with feta cheese:
4 big portobellos or 8 smaller white mushrooms
100 gram of feta cheese
variations : 1 cooked farm egg's yolk; 2 tablespoon of smoked peppers (or tomatoes if you like)
1 teaspoon of Dijon mustard ( you can always use your favorite kind - French or Russian )
1 teaspoon of cream cheese or thick cream
bunch of freshly chopped chives
pinch of black pepper and salt
olive oil for baking
Preheat your oven to 180C/350F.
Prepare your mushrooms - take a dirt with paper towel ( since i usually do not wash mine ) and take a button and a skin off.
Mix feta cheese, mustard, cream cheese. Add chives and season it with a salt and black pepper. Now you can make few kinds of fillings: in small separate bowl mix few spoons of stuffing with egg yolk, in another with chopped pepper, in another with you tomatoes. Really there are unlimited options for it. You're almost done - just put your filling in a mushroom.
Take some baking pan and put some olive oil on a bottom. Place your stuffed babies and bake for about 15-20 minutes. You can serve it with some baby potatoes and some fresh lettuce salad.
Even if anybody say that it's sooo 70s. - enjoy it. Just put your disco music on.
piątek, 19 marca 2010
Nutty, homemade ricotta cheese
Homemade things are wonderful. Even though today you can buy anything, there is something really great and heart-warming in doing it by yourself. Puff pastry, ketchup, pita's breads, pickles... there are many, many options for someone who is looking for real flavor. But among all those things there is one I love everytime - homemade cheeses. And among all kind in the world I am the biggest sucker for RICOTTA. Smooth, little sweet, little salty it's delicious cheese for spread your fresh baked bread, spinach gnocci or just for eating it straight from the jar ( number one option for me ).
These time I wanted something with a twist. I used argan oil, which my aunt brought me from Turkey, maple syrup and some mixed nuts for deep, nutty flavor.
Homemade Ricotta Cheese with smoky, nutty twist:
1 liter of full fat milk
1 lemon, juiced
1-2 tablespoon of sweet cream
1 teaspoon of argan oil ( you could use some nut oil also )
2-3 teaspoons of maple syrup
1/2 teaspoon of sea salt
some nuts for spread
optional you can use some white pepper to make your ricotta hotter ;)
Heat your milk slowly until it almost start to boil. Turn off the heat and add lemon juice. Mix with spoon and heat again just for few seconds. Remove your milk form the heat and pour into cheesecloth placed over a stainer. Now - it depends how runny cheese you like. I give my cheese 20 minutes.
Take a bowl and put your cheese in it, mix with sweet cream. Now time for some flavor. Add salt, maple syrup for balance and argan oil for smother texture. Spread with nuts if you like.
Great alternative for New Your Bagel's spread. Or cheesecake. Or tortellini. Or whatever.
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