Cheese (42)

Creamy pumpkin cheddar millet porridge with nuts + some more recommendations for serving

Today I will tell you how to make a piece of culinary art from ordinary millet. The most important thing in this porridge is the additional ingredients, depending on which it plays with new colors every time.

Ingredients for porridge (for 1 serving):

* Millet – 50g.

* Water/milk-approximately 150 ml

• Mashed baked pumpkin-3-5 tbsp. l. or to taste

* Aromatic cheddar/gruyere – the more, the tastier))) But I put 20-30g, grate or finely chop.

* Dates – 3-4 pcs.

• Cinnamon-0.5 tsp

. * Salt-to taste

• Butter is optional, I do not use it, I have enough cheese

Ingredients for topping (the possible options are listed below, you do not need to put everything at the same time):

* Nuts are better than pecans or walnuts (a handful)/pumpkin seeds

* Nuts + thin slices of cheese, so that they have the opportunity to melt on the porridge

* Mushrooms fried with oregano and sage + some pine nuts. It turns out something like a risotto.

• Caramelized bacon + maple syrup • Nuts (handful) + orange zest (from a quarter of an orange)

• Pecans (handful) + caramelized pear (peel, cut not very finely, fry in ghee withjerusalem artichoke dill until brown)

How to do it.

1. Bake a pumpkin (better butternut or Hokkaido) in the oven (recipe here). Then you can make not only porridge from it , but also pumpkin soup, tortillas, hummus and other dishes.

2. Wash the millet until the water is transparent, pour it with boiling water and drain the water. So the porridge will definitely not be bitter. Then pour the millet with water/milk, add salt and cook until tender under the lid, stirring occasionally for about 35 minutes. If desired, you can remove the foam.

2. While the porridge is cooking, blenderim pumpkin together with washed dates and cinnamon in mashed potatoes. You should get about 5 tablespoons.

3. As soon as the porridge has become viscous and boiled, add the pumpkin-date mixture to it, mix, let it boil for a couple of minutes. We try the salt/sweetness/sufficiency of the pumpkin in taste. What you need-add, throw in the cheese, mix until it is completely dissolved and try again. It should turn out not liquid and not too viscous, moderately aromatic, sweet and creamy-cheesy. Find this balance, then turn off the stove and let the porridge stand for 5 minutes.

4. Serve with any of the toppings described above.

Memo with what to eat pancakes

I honestly often forget the stuffing, which cooked pancakes, so I decided to make a post in which as in a notebook will record all of them, so as not to strain your brain each pancake)))

So here’s what I currently have (the list will be updated):

1. The most simple, loving.

• All kinds of jams/preserves,

• Honey,

• Syrup (especially maple),

• Salted caramel,

• Condensed milk + optional ground cardamom (didn’t want to include in the list, but many of her love),

• Chocolate sauce (not purchased, and melted chocolate with milk),

• Nut paste,

• Halva,

• Sour cream,

• Yogurt,

• Different cheese

• Cheese,

• Fish,

• Caviar,

• Fruit/berries.

2. Complicated sweet.

• Poppy-seed filling,

• Vanilla curd with berries, fruit or sauce of them

• Cottage cheese stuffed with nuts, dried fruit and honey/jam,

• Curd with banana/figs,

• Nut filling with dried fruit,

• Homemade Nutella and fruit

• Homemade salted caramel out of dates,

• Fried banana with chocolate and peanut butter,

• Caramelized apples with cinnamon, raisins and nuts,

• Ice cream and berries/fruit sauce

• Fruit or berry toppings on creamy-based

• Pancake cake.

3. More complicated not really sweet or not sweet.

• Cheese type sauce tzatziki,

• Cheese with herbs,

• Cheese/cream cheese with pickled/salted cucumbers and greens,

• Goat cheese and caramelized onion or roasted leeks,

• Goat cheese and spinach,

• Goat cheese, honey, nuts, thyme,

• Cottage cheese/ricotta cheese, honey/jam and nuts

• Blue cheese and pear,

• Carmelitana pear and blue cheese ice cream,

• Baked pumpkin with blue cheese and caramelized onions,

• Baked pumpkin and cream cheese

• Camembert and berry sauce

• Mozzarella and sun-dried tomatoes,

• Different humusy,

• Salmon and cream cheese,

• Herring with pickled onions and fresh Apple

• Mushroom stuffing,

• Mushroom stuffing with chicken,

• Pate and caramelized onions,

• Classic pancakes with meat

• Cheese and meat with mustard sauce

• Baked ham with creamy horseradish and pickled cucumbers,

• Duck with Hoisin sauce,

• Baked crispy bacon and maple syrup.

Let me remind you that recipe for pancakes in which to wrap the filling – here.

All my pancakes can be found in the section of breakfasts here.

Oatmeal cheese sticks

Very cool! Is and snack, and are on the road to take, and instead of bread to use for Breakfast with coffee. Anyone that)

Ingredients:

• 1 Cup of rolled oats,

• 0.5 Cup wholegrain flour from spelt wheat or wheat,

• 80 g hard cheese (Gruyere, cheddar),

• 1 egg (optional)

• 0.5 Cup of milk any except highly aromatic, and sweet,

• 3 tbsp olive oil (you can substitute for butter),

• 2 tsp oregano or any other herbs

• 1 tsp dry garlic (optional)

• 0.5 teaspoon of salt and pepper,

• Herbs, poppy seeds, sesame seeds for topping.

How to do:

1. Mix oatmeal, flour and spices. Grate cheese (can be large) and add to dry ingredients, mix well. Add butter and egg, mix well. Add milk gradually, we will adjust the dough consistency. If you put in the dough egg – ‘ll need less milk, if not more milk.

2. Kneaded the dough. It should be fairly tight to be able to roll out. If necessary, add 1 tbsp milk to it.

3. Roll out the dough to a thickness of 0.5 cm, cut arbitrarily. The thinner the dough and the smaller the slice, the crispier it will be baking. For convenience, you can roll out between 2 sheets of baking paper. Can just with your hands to form sticks, that’s how someone convenient.

4. Lay strips on a baking sheet with parchment paper. Top if desired sprinkle with herbs, sesame seeds, poppy seeds, salt, etc. Or you can pour the poppy seeds/seeds/spices on a plate and dip the sticks in them and put on a baking tray this way up. So the layer of topping will be thicker. Look at your taste. Bake until Golden for 10-15 minutes in the oven at 200C.

Spice roasted pumpkin with burrata and nuts

Very quick and sophisticated appetizer that can and salad to name, as you wish.

Ingredients (for 4 servings):

• 1 small pumpkin, weighing about 1-1. 5 kg,

• 2 large or 4 small burrata (you can substitute for a “quick Breakfast”, mozzarella cheese and even goat cheese). For 1 person you will need about 50-70g cheese

• Any lettuce leaves for serving – a handful per serving

• 4 tbsp. roasted nuts (almonds, hazelnuts, walnuts, or any on your taste),

• 3 tooth. garlic

• 4 tbsp olive oil, 1 tbsp for salad leaves, 3 tbsp for roasting the pumpkin (optional can add butter 50g, he will be even tastier),

• 2-3 tbsp agave syrup/honey or any other sweetener (optional)

• 1 tbsp dried oregano,

• 2 sprigs fresh or 1 tbsp dried sage

• 1/2 tsp dry Chile flakes or powder Cayenne pepper

• 1/2 tsp sweet paprika,

•1 tsp sea salt

•½ Tsp freshly ground black pepper

• Balsamic cream and vinegar for serving.

How to do:

1. Pumpkin wash, peel and cut into segments. The slices should not be thinner than 1 cm to the outside of the pumpkin made a good sacramentalist, and inside are wet. Not Melkite. Lettuce leaves, sage wash and dry in paper towels. Garlic peel, wash and crush each clove with the flat side of a knife.

2. Spread the pumpkin on a baking tray with baking paper, pour on it all the spices and herbs, garlic, add the sweetener and butter, mix well, after massaging fully each piece and bake in the oven at 180C until the appearance of brown. I have it takes about 30 minutes, sometimes more. Depends on the oven, varieties of pumpkin and size of the pieces.

3. Ready to get a pumpkin and let it cool for just 5 minutes. At this time, tear lettuce, mix it with 1 tbsp olive oil and 1 tbsp balsamic vinegar, salt/pepper to taste.

4. Feed. Put a handful of salad on the plate, top with 5-6 slices of pumpkin, then the cheese. If you are using the burrata, then be sure to cut it and lay the cut up to the filling of straciatella it is not resulted. If you use another kind of cheese, then distribute it randomly on top. Then sprinkle each serving with at 1st.l. coarsely chopped nuts, drizzle it all with olive oil, balsamic cream and finish with leaves of sage, which by the end of baking, the idea is to turn into crispy chips.

I recommend is so that all the ingredients were present on the fork at the same time. The combination of acidity and freshness of the salad, a spicy-sweet pumpkin, creamy cheese and toasted nuts, it’s just fantastic!

Sun-dried tomato Pesto Beef Bruschetta

I have a home at the same time were prepared my rye bread, pesto and roast beefand there was this insanely delicious recipe!

1. Rye dry bread in the toaster or in a skillet. While it’s hot, generously spread a piece of pesto.

2. Put sun-dried tomatoes, 3-4 pieces 1 sandwich. If the tomatoes are very large, it is better to cut, so it was there. Then a few pieces of roast beef, which I broke up for ease of eating.

3. Further optional, but very desirable to pour all of this mustard-honey sauce (recipe wrote here), balsamic cream, throw some capers and season with sea salt and freshly ground pepper. Mmmmmm

For those who do not eat meat, a great alternative to roast beef can be mozzarella cheese, and crackers will be absolutely beautiful, if it is a little pagelet in the oven to make the cheese baked.

This is a great dish for a party. Clocked pesto, baked a big piece of meat and you only need to assemble the sandwiches, and it is 2 minutes;)

Closed scrambled eggs with mushrooms and cheese

This dish surprises everyone! Fragrant melted cheese, sweet filling in a frame of fried eggs – just incredibly tasty stuff.

The filling can generally do any to your taste, here’s the best part in cooking technology;) this is Probably my favorite kind of submission of the eggs, well, after poached, of course))

The recipe is for 2 servings.

1. 1 medium onion minced and passerbys oil for frying (in this case better the butter ghee) on medium heat. It is important to bring the bow to the point that he started to get caramelized and became sweet.

2. 200-250g of mushrooms/Portobello washed and cut into plates. At the end of frying onions increase the heat and add 1-2 crushed garlic cloves, season with salt and pepper. Fry for 30sec to a strong garlic smell, then put the mushrooms and the leaves of 1 stem of thyme/any herbs that you love. Cook stirring occasionally until Golden mushrooms, place in a bowl.

3. Wash 3 eggs and with a fork lightly stir the eggs in the bowl. I fry egg pancake in the same pan as the stuffing, pre-wiping it with a paper towel. You can take the other pan. Grease it with a drop of oil, pour the eggs and distribute them across the surface of the pan, like we always do with pancakes. Immediately spread the filling on one half “pancake” slightly receded from the edges and sprinkle with grated cheese (about a handful).

I like to use a mixture of Parmesan and Gruyere, or blue cheese with some neutral.

Once the egg clutch from the bottom, you hook the big blade free edge and close them stuffing. It turns out the envelope. Fry for two minutes, turn over, fry for another 1-2 minutes. It’s all finished.

4. Straight from the pan, chop the eggs with a spatula into two parts, spread on a plate. Serve, sprinkled with Parmesan cheese, sprinkled with truffle oil and optional balsamic cream.

Bon appetit!

Whole wheat quiche Lorraine with chicken breast and mushrooms

This post I will gradually be supplemented with recipes of quiches with different fillings, and now I will describe the basic nuances and cooking technique on the example of a recipe that is prepared most often.

Actually Kish is a high-calorie and fatty dish, so in the classic version I don’t eat, and home of “fat-free” it))

Kish consists of 3 parts, each of which I am optimizing to your taste (all the proportions bring to round shape dimetrom about 25 cm, height keisha makes about 4 cm):

1. The base/crust of dough (2 recipes).

You need about 200-300 g of the test, if you do not do bumpers. I have kisha bumpers do not.

A classic recipe (wheat flour + butter).

Typically, the proportions of flour and butter in shortcrust pastry 1 to 1, I’m in 2 times less oil. In addition, the dough I make from whole wheat flour and ghee (my recipe here).

Dough vegetable oil from buckwheat flour. Recipe here.

Important. I usually make a lot of dough, portion it and then freeze the food in the film, that at any moment you can quickly prepare this pie.

2. Filling.

The filling is cooked mainly from lean poultry/fish with the addition of mushrooms and vegetables. It’s mostly protein and fiber.

3. Cream sauce with cheese.

In creamy egg sauce traditional cream replace with low-fat sour cream/Greek yogurt or milk.

The specified form size I make about 500 g of sauce: 300 g of sour cream/yoghurt/milk, 150 gr. cheese (about 100 g of cheese type Gouda + 50 g aromatic Parmesan/gruyère/Roquefort) and 2-3 eggs. If you use less cheese, add the filling 1 egg to the quiche not lose shape.

The process:

1. On the bottom of the form lay out the dough, prick it randomly with a fork and 20 minutes at 160C in the oven. Get the form, silent cooled cake. Put the oven on to warm to 180C.

2. While preparing the cake cools, prepare the filling.

This variant of the filling consists of 2 large onions 5-6 large enough mushrooms or 10-15 small, 2-3 chicken fillets. Instead can use breast fillets chicken thighs. With him is delicious, and with the breast dietine.

Cut onion into cubes and fry on medium heat until Golden brown in a small amount of ghee oil (or any frying), then add the sliced wafers mushrooms and thyme a couple pinches (he is very cool goes well with mushrooms), salt and pepper to taste, wait until all the moisture from the mushroom will come out, and they are browned, then add chicken, cut into medium-sized pieces. Also wait until any excess moisture is evaporated and all the stuffing is ready.

The most important rule of preparation of the filling: it should be like you just like that, without dough and cheese. Made, tried. If delicious – so quiche you will like it. Put here anything you want, in any combination, if only you were good.

3. Cheese grate, mix. A handful aside for sprinkling on top.

Beat eggs with salt, pepper, 0.5 tsp. nutmeg and other spices at your discretion, add sour cream/milk/yoghurt and cheese, mix well. I mix straight into the blender.

3. Grease ghee the edge of the form with the crust. Spread the filling of chicken and mushrooms, pour cheese mixture and sprinkle with the cheese, which previously was postponed. Put into the oven for about 30-35 minutes at 180C.

You can certainly have a dish immediately, but I prefer it ostatici in the refrigerator, and then reheated before serving. So he’s like delicious and perfectly keeps the shape and not falling apart like freshly made.

Often I cook the quiche for the future. In this case, it is first necessary to fully cool at room temperature, then put into the refrigerator. Then I cut it in portions and freeze in a plastic container.

This little more is dietary the recipe in taste from the classics to differ almost not be checked;)

Divine zucchini appetizer served two ways (with goat cheese and with ricotta and anchovies)

Ingredients (for 2 servings):

3 young zucchini (I mixed colors, but the taste in this recipe is not affected).

1 small red onion or shallot,

2 cloves garlic,

2 tbsp olive oil (can be replaced by any other that you like),

1 tbsp white wine vinegar (you can substitute red but then the color zucchini will become pinkish, keep in mind Sea salt to taste

Freshly ground black pepper to taste.

For serving:

100 g cottage cheese goat cheese (you can substitute cream cheese, but goat tastes better),

or

100 g ricotta,

6-10 anchovies, canned in oil (do NOT substitute salt such as sprat).

How to do:

1. Zucchini wash, cut off tops, cut in half and then each part cut into thin strips (approximately 2 mm). Than the more uniform will be the thickness of the slices, so they cook evenly.

If the seeds in zucchini is already quite large and have a thick rind, the entire soft part with seeds is to clean up, and then chop.

2. Large non-stick frying pan heat up well, then on medium heat sauté in butter the finely chopped onions until zolotisty, add chopped garlic and cook for 30 seconds while constantly stirring the contents of the pan.

3. Then increase the heat, add zucchini and constantly shaking the pan fry them for 2-5 minutes. The frying time depends on the thickness and youthfulness of your zucchini. Than the zucchini, the more tender and thinner, the less time is needed for frying. Our task is to give them a little to soften on the outside but keep the inside fresh.

4. Zucchini are ready put in a bowl, gently mix with vinegar, salt and pepper.

5. This dish perfectly both cold and hot. When serving, sprinkle with crumbled goat cheese, drizzle with a drop of olive oil, freshly ground pepper.

Or sprinkle with ricotta, to spread on each serving 3-5 anchovies, drizzle with oil from the jar of anchovies and enjoy;)

Tomato soup with roasted peppers and chorizo

Coolest tomato soup and peppers with a secret ingredient. It can be done without the pepper, and feeds him a great multitude – not necessarily with merguez.

Ingredients for soup:

Tomatoes – 1-1.5 kg (1.5 kg if you make the soup without pepper). It is better to take fleshy, such as the variety “plum”, or replace them with Italian tomatoes in their own juice, especially if not the season. You need about 800g-1000g.

The usual onion/leeks – 2 PCs.

Carrot – 100-150g (+optional 1 stick of celery)

Bulgarian pepper – 3 pieces

Chilli – 2pcs (you can substitute 1 tsp. Cayenne pepper)

Garlic – 2 tooth.

Basil – 1 branch (or 1 tbsp dry)

Parsley/onion Zeleny (for submission) – 1 pooch.

Worcestershire sauce (my secret ingredient) – 2st.l.

Balsamic vinegar – 1 tbsp Jerusalem artichoke syrup (optional) – 1 tbsp

Paprika (optional) – 1H.l.

Turmeric (optional) – 1H.l.

Salt/pepper to taste.

For satiety and increase the amount of protein in the dish, you can add a couple of handfuls of white already cooked beans to the soup. The main thing is not to overdo it, otherwise the taste will not be so bright. But don’t worry, it can be balanced by adding a little more spice;)

Ingredients for topping:

Chorizo sausage, or cheese ricotta/“quick Breakfast” in any quantity which you want.

Ingredients for croutons:

Bread, butter (olive or ghee), garlic, parsley.

How to do:

1. Bake sweet pepper.

My peppers, get rid of all the excess, cut in half, place skin up on grill mode in the oven before charring the skins. Take out, put in a sealed container, allow to cool and then easily remove the skin.

While the peppers baked you can manage to do everything else.

2. Preparation of tomatoes.

Tomatoes wash, make the skin cruciform incision, pour boiling water to fully submerged, and after 5 minutes they also peel them. Then cut into arbitrarily and personally I put them in a colander to drain excess moisture.

3. Onion, Chile pepper (seeds removed), celery and carrots wash, peel, cut arbitrarily and fry in the oil for frying (I have MCE) live in a pot for soup (I have 3l. a steel pan) until Golden, then add chopped garlic, stir briefly and once we get the aroma, add sliced tomato, roasted red pepper, Basil leaves and simmer for another 5 minutes.

4. Pushing the soup immersion blender or pour into a bowl and bring it to the desired consistency with water or vegetable/beef broth (to your taste). Personally, I do not add liquid – like thick soup. Now the most interesting – gradually put all the spices and bring the soup to your perfect spice.

Optionally you can add up to 100ml of milk or 10% cream, they will taste a little different. You can try on a small batch of soup as you like.

In the end the soup again, bring to the boil and switch off immediately.

5. Toast. To make French toast (4 slices), chop 1-2 cloves of garlic and a few sprigs of parsley butter. Oil need enough to lightly grease the croutons. Place bread on a baking sheet, and roast in the oven for a few minutes. Ideally, these toast more Parmesan to sprinkle, wheee

Either Express option is to toast the bread in the toaster and while it is hot, brush with garlic butter croutons.

Optionally they can be watered balsamic cream.

6. Chorizo. Cut into rings and fry both sides until it will turn brown. No need to hope that the rings are evenly cooked through if you put them randomly. Better store them properly and rotate one at a time. Drawn from the sausage fat in the soup do not recommend to put, lightly blot it with paper towels.

7. Feed. Soup pour into a bowl, sprinkle chorizo and/or cheese (very tasty this soup is served with a “quick Breakfast” and a small amount of Parmesan cheese), sprinkle with parsley and enjoy the taste of summer!

Salad with quinoa, vegetables, mushrooms and cottage cheese

All of us sometimes too lazy/have no time to cook but want to eat right now and preferably useful. This dish is a tasty and convenient option. Like all without exception, even those who don’t like certain ingredients;)

This salad designer, it can put quite a diverse set of products, so I will describe rather than prescription, and technology and list of ingredients.

Ingredients.

Binding: quinoa, sweet tasty tomatoes, ripe avocado, salad mix/spinach, lemon juice/balsamic vinegar, olive oil, sea salt, freshly ground pepper.

Optional: cream cheese/feta/goat cheese, any kind of mushrooms (I usually stir-fry them with the onions until it will turn brown), roasted vegetables (zucchini, eggplant, tomatoes, onions, bell peppers, broccoli, etc.), sun-dried tomatoes, garlic, herbs (especially parsley appropriate here), various nuts and seeds, herbs (Basil, Italian, thyme).

Technology.

I often make blanks for this salad for a few days, then for 2 minutes to prepare it at any time.

Quinoa is best to cook a little less time (cooking time for each specific type of seeds look on the package), so she definitely kept the form for a few days. This is true more for white quinoa. Inarenou cereal I keep in the fridge up to 3 days. Can mix it with a small amount of vegetable oil, so it does not stick together.

I cook quinoa as directed on the package, since the method of cooking depends on the variety.

But usually so: thoroughly wash barley, soak it for at least 30 minutes or for a few hours, the seeds swelled, and trash spil, and it can be removed with running water. And most importantly, even after a short soaking, the quinoa will taste bitter.

Then fill it with water in a ratio of 1к2, bring to boil and cook under the lid for 10-15 minutes on medium heat. The idea is all the water should soak into the grains, if this has not happened, and the quinoa is tender, simply drain it in a colander.

Vegetables I usually bake a lot. They can always be used in such salads, as a garnish in sandwiches. Recipe baked vegetables wrote here.

Mushrooms also fry a whole pan, because they are also great for many dishes: for Breakfast from eggs, to sandwiches, to pizza, to pasta.

Feed.

For 1 serving, I usually put half an avocado, a handful of salad mix/spinach, 5 cherry tomatoes, no more than 100g. prepared quinoa 1-2 tbsp mushrooms, cheese, roasted vegetables, greens, sun-dried tomatoes, lemon juice/balsamic. Salt/pepper/nuts/herbs to taste. Oil sometimes do not add if it is enough of roasted vegetables and mushrooms. Mix everything and eat.

And such food can be taken by wrapping the salad in a rice paper in spring rolls. Very happy with it!