Traditional recipes

Bags of ham with cheese foam

Bags of ham with cheese foam

Preparation: grind as finely as possible the radishes and chives, I used a small robot, they can be made on a grater and chopped chives if you do not have this robot (I warmly recommend that it chops in 10 seconds anything and it is ideal for preparing sauces and chopped.

Then add over the pre-squeezed fatty yogurt, a teaspoon of sour cream, add salt and pepper and add a piece as large as a finely chopped Roquefort cheese nut.

Mix well and season with spices if necessary, in principle you need very little salt and pepper, so that this taste does not predominate. On a wooden plate, place two slices of smoked raw ham in a cross and place a walnut of cheese foam in the middle.

Then gather each side of the ham to form a bag and tie it with a few chives (if you can't find and use green onion tails, cut them lengthwise to be the size of the chives so you can handle them easier). After tying, tie a small sprig of coriander or parsley under the knot.

It looks very chic and the taste is appropriate, it can successfully cope with any festive meal, guests will be delighted. You can place it next to other cold appetizers or alone on a small saucer accompanied by pieces of toast and walnut kernels. I served it with salmon mini rolls and appetizers made on salted biscuits.


How to make the cake with olives and ham

a bowl the bigger we put whole eggs and we will mix with the help of a manual mixer. beat eggs until they become a foam and they will double the volume.

Then we add flour together with baking powder in the rain. mixing until well incorporated flour in eggs.

We will add oil, mixing further.

Then in turn we will put: cheese, ham, black and green olives, green and red bell peppers, mushrooms and sweet corn if we want.

We will homogenize all of these ingredients with the help of a spatulas, being excluded use mixer or target. If we think we can't incorporate all flour, then we can add 2-3 tablespoons of water.

wallpaper a tray of cake or cake with baking paper or oil. To this recipe the tray was dusted with little oil and flour. surplus of flour from wallpaper we put the tray in a bol.

pour composition obtained in tray.

For a nice look of cake, we can put a little zig-zag ketchup on top.

introducing tray in the preheated oven at 180 degrees for approx 30- 45 minutes.

Because in composition is CHEESE, cake he can't even get out & # 8222uscat & # 8221and the test with toothpick it is not very relevant in this case.

But respecting the time of ripening and appearance from the surface, everything will be fine.

After removing it from the oven, let it cool well and then we can cut it as desired and place it on a plate.


Cauliflower puff & # 8211 my favorite recipes, simple and fast

He puffed on this fluffy and delicious cauliflower. This dish is to the liking of the whole family. I tried many recipes, but they seemed the tastiest.

Ingredient:

  • 1 cauliflower, 2 tablespoons butter
  • 2 tablespoons wheat flour, 1 cup milk
  • Salt (to taste), ground black pepper (to taste)
  • Nutmeg (to taste), 4 eggs
  • 1 cup grated cheese

Method of preparation:

Cook the cauliflower in boiling salted water until it softens, then put it in a strainer. Rinse it under a stream of cold water, then pass it with a vertical mixer.

Melt the butter in a medium saucepan. Add wheat flour and mix over medium heat until boiling. Meanwhile, put the milk in another pan and let it boil.

Add hot milk to the mixture of butter and flour. Cook over medium heat until the sauce thickens. Season to taste with salt, pepper and nutmeg.

We take the pan off the fire. Lightly beat the egg yolks and add them to the sauce. Then add the grated cheese and cauliflower and mix until smooth.

In a large bowl, beat the egg whites. Add the cauliflower and cheese sauce to the egg white foam.

Pour everything into a baking dish greased with butter. Bake cauliflower soufflé in a preheated oven at 180 degrees for 30-40 minutes or until lightly browned. Serve immediately. Good appetite and increase cooking!

Cauliflower soufflé with spinach

Ingredient:

  • 1/2 layer of cauliflower
  • 2 cups chopped spinach, 3 eggs
  • 1 cup milk, 1 cup grated Cheddar cheese
  • 1 tablespoon wheat flour
  • 1/4 can of breadcrumbs

Method of preparation:

Preheat the oven to 180 degrees C. Grease a baking dish with butter and sprinkle with a little grated Cheddar cheese.

Break the cauliflower into bunches, wash it well, then boil it in a pot of water. Boil it for a few minutes, then put it in a strainer.

We prepare the cheese sauce. Put a tablespoon of butter in a pan on the fire. We're waiting for it to melt. Then add a tablespoon of flour and mix so as to obtain a paste. Gradually add the milk until the sauce thickens.

Take the sauce off the heat, add a cup of grated Cheddar cheese. Stir and let the sauce cool slightly.

Separate the egg whites from the yolks. Add the yolks, in turn, to the cheese sauce (the sauce should not be cold). Mix well, then add the spinach, breadcrumbs, and boiled cauliflower. We mix.

In a separate bowl, beat the egg whites with the mixer until you get a hard foam. Using a spatula, add the egg white foam to the cheese and cauliflower mixture.

Pour everything into the bowl greased with butter, leaving an inch of space at the top, for the soufflé to grow. Bake the cauliflower soufflé in the preheated oven for about 30 minutes. Good appetite and increase cooking!

Cauliflower soufflé with cottage cheese

Ingredient:

  • 250 gr cauliflower
  • 250 gr cow's cheese
  • 4 eggs, 1/4 teaspoon nutmeg
  • A pinch of cayenne pepper, salt and pepper (to taste)
  • 45 gr wheat flour, 75 gr Gouda rasa cheese

Method of preparation:

Preheat the oven to 180 degrees. Grease 4 heat-resistant bowls with oil.

In a pot of hot water, add the cauliflower and cook for 10 minutes, until soft. Drain the cauliflower and chop it into 6 mm pieces.

In a large bowl, mix the cottage cheese, eggs, nutmeg, cayenne pepper, salt and ground black pepper. Add to this mixture, chopped cauliflower. Sprinkle flour on top. Add half of the grated Gouda cheese.

Divide the mixture into 4. Put a part of the cauliflower mixture in each bowl. Sprinkle the remaining cheese on top. Bake the cauliflower soufflé in the preheated oven for 35-40 minutes, until golden brown. Serve hot. Good appetite and increase cooking!


Smoked salmon cream with simple recipe cheese

Smoked salmon cream with simple recipe cheese. Appetizer with salmon and cream cheese. Spreads with salmon and cream cheese. A fish paste made from cream cheese and smoked salmon.

I did this smoked salmon cream with cheese for New Year's Eve. He was one of the festive appetizers from the New Year's table. The combination of smoked salmon & # 8211 cream cheese is a very successful one! I'm not saying it's a quick recipe, without cooking, which is prepared in 4-5 minutes!

So far I have made sofas from crackers greased with cream cheese and decorated with strips of smoked salmon, a little green salad (frieze) and a little bit of black caviar. I go well with cold champagne! You can find their recipe here. Other times I mixed the cream cheese with a little butter and flavored it with pepper. Thus it can be posed with the spirit (it has a different outfit). You can find the recipe here.

This time I decided to mix the cream cheese with the salmon from the beginning. Good idea! The result was a homogeneous and fine paste, pink in color, extremely fragrant. Smoked salmon can be cold-smoked thin slices or a larger hot-smoked piece (from Lidl & # 8211 Norwegian Hot Smoked Salmon).

Cream cheese is a natural one like Philadelphia, Almette, Goldessa, Hochland, K-Classic or similar. The cheese ratio: salmon is approx. 2: 1 I put 200 g of cheese in 125 g of smoked salmon. If you put more cheese, you can't really feel the taste and aroma of the salmon.

You can also use a cream cheese (natural cream cheese) & # 8211 see here.

The sandwiches can be supported by slices of baguette (lightly fried in the oven), crackers, crackers, crispy bread or bake rolls (natural). Smoked salmon cream with cheese can be served as such, in small bowls.

In general, fish and seafood are NOT associated with cheese! Never sprinkle Parmesan or pecorino on fish pasta with shells, shrimp, salmon or other seafood. They simply taste bad and do not match aromas. But those are matured cheeses, with strong personality and flavors. The Russians eat smoothies with sour cream and caviar and this cream cheese looks more like a thicker sour cream. That's why it goes well with smoked salmon.

Another exception is Bucovina trout with sour cream which is a delicacy & # 8211 recipe here.

From the ingredients below I obtained approx. 350 g of smoked salmon cream with cheese, ie 12-15 servings (given that there are other appetizers on the table).


Separate the egg whites from the yolks and mix the egg whites with a little salt.

Pour the yolks one by one over the egg whites and mix at the lowest level.

Add the dry ingredients in turn: oat bran mixed with baking powder, starch, cocoa and sweetener and mix with a spoon until smooth.

Wallpaper a tray (mine is 26 cm in diameter) with baking paper, pour the composition and put in the oven on low heat for about 20-25 minutes until it passes the toothpick test.

When it is ready, take it out of the oven and leave it to cool.

Prepare the syrup: mix the skim milk with the vanilla essence and sweetener.

We cover the tray with the removable walls in which we baked the top in food foil and put the top there. We prick it with a toothpick from place to place and syrup it.

Put hydrated gelatin in 100 ml of cold water. In a bowl, mix the cheese with the sweetener and vanilla essence.

Heat the milk and dissolve the gelatin in it. Then pour the milk with gelatin over the cheese and mix.

Mix the egg whites and incorporate them into the cheese composition. Pour the cream over the counter and put it in the fridge for about 1 hour to harden.

After the cream has hardened, add the berries, and pour the jelly cake prepared according to the instructions on the envelope over the fruit.


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