Cheese jam. Inventory jam with mader for cheese
I do not know who, how, and I have not loaded a New Year's table with serious hot dishes for a very long time. For example, baked duck, which in my childhood was an integral attribute of the family holiday program. Now the night menu in my house consists mainly of light cold snacks. Including cheeses. This time I decided to revive the festive cheese plate in Engine Jem with Mader. Clearly, conducted a preliminary tasting.
Actually, true gourmets recommend combining this jam with solid cheese, for example, with English Cheddar and Lancashir. But in my refrigerator, only solid " Dutch master", On a thin piece of which I smeared the jelly-like substance. Like the fresh fruits of figs, the jam turned out to be sufficiently sweet, with a slightly noticeable spicy-resinous taste of maders. Small seeds were cheerful on the teeth. Indeed, experts are right: a slightly acidic shade of piquant " Dutch Masters"Excellent complemented a bright flavoring bouquet of Jem.
The jar, I planted in the farthest corner of the kitchen cabinet - so that my homemade would not accidentally eat a jam ahead of time, and not with cheese, but with tea. As happened to me many years ago, when I first tried the cheese jam.
The case was in the early 90s, at the reception in the British Embassy. We, a group of young journalists from various Moscow publications, invited to a certain festive charity event. The cultural program was rich, and the luxurious buffet hit our absolutely inexperienced imagination in those years. Waiters were shoved with exquisite miniature snacks on trays around the hall. But for cheeselocated on a separate table, it was necessary to go independently. My eyes ran away - the cheeses turned out to be a lot, and very different, before I was unprecedented. In addition to cheeses, tiny vases and jars with jams stood on a snow-white tablecloth. "Strange guys, I thought. - tea has not yet been spread, and the sweet has already been exposed. "
At that moment, a colleague from a friendly edition, a famous funny Pasha approached me.
"Damn, even straightening nothing," he said with a smile. - Well, I will not let me go home a piece of cheese in the bag - everything will fall apart! And come on, Marinka, at least Varnetsa will spend?
- What are you, what are you! - I wanted. - What if you get caught at the exit? International conflict can happen! Well, in general, dissipating somehow ...
"Okay, you," and, winning to me, Pasha's hand pushed the jam into our bags on the jar.
My heart fell into the heels - no longer wanted neither tea or coffee, nor dessert ... just to safely get out. Fortunately, terrible did not happen.
A few days I saved the houses delicious fruit jam with tea. And when I was going to wash an empty jar, I discovered the inscription on the label that the jam was designed for cheese. A trifle, of course, but the sediment remained.
Jam from figs with Mader, United Kingdom, 120 g, 420 rubles.
Marina Pankova:
"My parents really wanted to be born a boy - Anton. Anton Pavlovich. And I turned out, that is, the girl. The name was not harvested for me. Therefore, I was called by Namaum - Marina, which, as it turned out later, means "maritime". Maybe so I love to swim so much. Only not at sea, but on the blue walkway, in the pool. Necessarily open. If I do not swim on the day a couple of kilometers, weaving like an old cabinet. Somehow late in the fall, in the team of "Warfies of the USSR" I even smashed Issyk-Kul Lake 42 km long. The walruses themselves floundered in the water temperature of 7 degrees, and I sailed behind them, on a steamer, where I wrote a report about the hardening lovers for an "independent newspaper."
In general, I always liked to watch how people know how to create a beautiful world around themselves. For a long time I told about it in my author's headings in the journal about design and interiors with the funny name "Stool". I also love to eat tasty very much, especially what someone has prepared, and not me. But my favorite dish is not needed. Oysters are good by themselves. I can easily eat a couple of dozen.
And the connection with the "Mir of Anton Pavlovich" I still took place. Friends often call me Map. So Chekhov appealed to her beloved younger sister Mary Pavlovna. "
First sample:
Amareti cookies
For readers who protect their figures, Marina Pankov has found a special dessert - small amaretti airbag, lungs and elegant.
Pasta with spinach, tomatoes, beets, carrots, turmeric
Marina Pankov went shopping and found a product that resembles the outgoing season - "Autumn leaves" paste ...
I managed to visit the event, which just could not be overlooked, - on tasting cheese from the cheese of Queseria La Antigua de Fuentesau. It is impossible ... because I am a big fan of cheeses. Moreover, different. Young and mature, soft and solid, curd and creamy, from cow, goat and sheep milk.
For me there is nothing more beautiful than a slice of a baguette with olive oil, a piece of fragrant cheese and wine glasses - here it is, the formula of my good mood. And not even chocolate. Despite the fact that I have a sweet tooth, and without a small chocolate tile I do not pass and the day, bread, cheese and good wine - better. Well, well, some unusual jam to cheese.
Photos from the tasting itself, I somehow managed to lose (I don't even know how this could happen), but zveruska. There was an excellent report, so if curious, you can look. We not only tasting various types of cheese and learned to distinguish good from the bad, we tried several interesting dishes from it.
So, God, God sent a piece of cheese ... On this tasting I met a wonderful girl, the creator of the FoodyBox project. And he received a gift for the new year - Gourmet Box - Fudibox! And with it and the same saturated, fragrant and tart mature cheese from La Antigua.
The box opened and abuned - all the most favorite! Orange candied in chocolate, jam from grapefruit and strawberries, fragrant tea with spices ...
But a wonderful idea is to collect in boxes all the best, interesting and new gastronomy in the world. Often we come to the store shelf, we study new products, but not everyone is decided to take. This is especially true of expensive products. Never know if the price will justify yourself? Whatever good quality. Fudibox is just called to introduce us to new. Tea completely conquered me, but not about him today;)
Jam perfectly suits cheeses. Especially soft. An interesting combination, now I want to try to prepare it myself.
I must say, there was a period when I was indifferent to jams, jams and confiture. Because everything that was done around was monotonous and boring: from year to year, the same thing. But when I began to experiment with tastes and combinations, add unusual ingredients, my attitude to this type of product has changed.
And now I want to offer you a jam from Lyamov with ginger. The combination is a classic. But in this form he turned out by chance. It was going to cook confident with lumb crusts, but it turned out that the limes were already underwent and skinned them began to filure. When you started cooking a mixture of limes and sugar, the crust was a lot and they seemed to me too hard, I was not sure that they soften and would be good in such a quantity in confident. Therefore, I decided to skip the hot jam through the sieve and continue to cook it until thickening. It turned out a wonderful jam for cheese!
Recipe
- 8 limes (from half to remove the zest)
- 500 g of sugar
- 600 g of water
- 2 cm ginger, grate (about 1 tsp)
And about the knives ... for sure you have already paid attention to them) they are unusually photographic. It has long dreamed of a suitable stand for your knives. While we live with a temporary kitchen, an eternal problem: all cutlery and knives are in a heap, and find out what you need. And then I saw this set. Now with him order in the kitchen and nothing has to look! You know, I was afraid that like many beautiful things, it would be in terms of quality not very good. And rather will be convenient as a guest. When guests come and we are preparing together, the first question they asks: what knife cut and where to take it. Here everything is in sight, and even signed, for what is used. Fortunately, the quality of the knives turned out to be quite good, so I myself use themselves. Of course, most of all in the go - cook and cheerful. It is a pity that there is no bread knife in this set. Homemade bread with a thick crispy crust only them can be chopped normally. Another unconditional dignity of the set is a cutting board that is attached to the knives.
PS If we started talking about delicious jams ... Remember, I told about about what was met for the first time in Finland, buying in the store? This year I tried the jam from lemons and limes with the sister, the same brand, according to your recommendations. What is he delicious! Ideal with natural yogurt or a cracker. But the cream bought for the Lemon Tart to prepare quickly not his birthday, and after home he seemed to be too sweet and with a less pronounced citrus flavor. True, that time was lime, this - lemon. In any case, homemade - of course always tastier!
In the photography took part:
- Knives Rondell
- Gourmet box "Fudibox"
- sheep cheese La Antigua de Fuentesauso
- Jam from Mackays
and ... my hands)
Home cheese cook very quickly and simple, the main thing is that the original products are natural. This delicious routine will differ from the store not only by the fact that it will be without preservatives, dyes and smelters, but also a low salt content. That is, his salinity will depend only on you.
Why am I focused on this? It is believed that the use of hard cheese in the high calcium content required for the growth of children's bones and teeth. Adult calcium is necessary for the prevention of osteoporosis (bone fragments). But the excess salt content is not as useful for the body due to the fact that it will delay the water and provoke swelling.
Another argument to prepare cheese at home is its fat content that you yourself can regulate on the basis of your preferences.
Homemade cheese
The recipe for home cheese can be improved all the time by adding different additives: fresh or dried greens, oregano, olive herbs, mushrooms, dried tomatoes, ham slices or cheesecake sausages, or make sweet cheese at all, adding sugar and cocoa with cooking.
In this issue, a recipe for cooking cheese from our readers was preparing.
There were several reviews in the comments and in the feedback that the cheese does not work at home.
Therefore, I decided to try out this recipe itself and I assure you that there is nothing easier to make cheese at home. My step-by-step photos in the recipe itself - you example.
for the recipe for home cheese from cottage cheese and milk we will need
Ingredients:
- Cottage cheese - 2 kg
- Cow's milk (you can cook home cheese and goat milk) - 2 liters
- Creamy oil - 200 g
- Eggs - 2 pcs.
- Tea Soda - 1 tablespoon
- Salt to taste
(It is better to take homemade cottage cheese, in the market for a familiar milkman)
Cooking process:
Very interesting recipe for cooking cheese at home from Valentina Gorbacheva, lightweight, fast and easy to prepare:
When I had a farm, I often made homely delicious cheese from milk and cottage cheese for myself. Cook cheese at home is very simple, the main thing is that the products are high-quality. The recipe for cooking home cheese can be changed, when cooking cheese add cumin seeds, dried fragrant herbs (for example, olive or Italian), dried tomatoes, dried Bulgarian pepper (paprika) or just chopped greenery of dill, parsley and cilantro.
To obtain a solid cheese, with a small content of fat, you can reduce the amount of butter, put it 100-150 g. But do not spoil porridge, so my home too, the cheese turned out delicious, so it is in the photo.
Of course, maybe not like the store, but environmentally friendly and you know that everything is natural in your home cheese, from a cow, fresh and there is no palm oil, without dyes and preservatives. Initially, in the preparation of your home cheese, I used 3 liters of milk per 1 kg of cottage cheese, then tried the amount of milk. There was no difference as home chewing, so it became so much so that it only covers cottage cheese.
Cooking homemade cheese of milk and cottage cheese
2 kg of cottage cheese laid in a saucepan, poured 2 liters of milk. Put on the fire. Slightly stirring (mostly only on the bottom, cottage cheese can stick) so that the mass is evenly warmed, bring milk with cottage cheese to a hot state. As soon as you see that serum is formed, it's all ready. Cottage cheese becomes like soft plasticine. It is not necessary to break through this curd bang. By time it takes 7-10 minutes, no more.
Then it is necessary to separate the serum from the resulting cheese mass, I usually recline her for gauze, you need to try, in order to avoid the liquid, everything has escaped and the curd mass is almost dry, without serum. Then in the Casanes, where you will cook home cheese, lay the resulting mass, there 200 g of softened butter, 2 eggs, 1 tbsp. l. soda and salt. Salt, of course, to your taste, someone loves salted cheese, someone walked.
Mix all the ingredients for home cheese in the Kazan or another dish with a thick bottom (not enameled) and put on fire.
The manufacture of cheese at home requires constant control, so it is impossible to move away from it, as cheese during cooking can burn. Constantly stirring, cooking on medium heat, cottage cheese masses will start melting and stretching, serving home cheese needs about 5-7 minutes. I have a wooden spoon, which I constantly interfere with the raw mass. You can determine when the cheese is ready. It will be sticky, viscous. You can determine the readiness of cheese on the teeth: try, if you stick to the teeth, it means everything is ready! Another sign of the readiness of cheese - he begins to lag behind the walls of the dishes, in which it is brewed.
Then pull hot homemade cheese into any capacity (cup or container) to give it the form. You need to handle the Kazan, as the cheese mass is very capricious. From above warm home cheese covered with a food film so that the crust is not tested.
I got homemade cream cheese, it is not entirely solid, because great fat, but keeps the shape and can be cut into a knife.
Tips from the notebook:
- The remaining serum from the preparation of homemade cheese of milk and cottage cheese can be used when baking or put on it yeast dough for bread or or or in the summer, cook on the serum.
- I want to allocate separately: not cottage cheese in the store is often sold, and the cottage cheese, which in its composition is not at all cottage cheese, from such a non-real curd cheese will not work, it is better to buy a real farm cottage cheese with milk and get a good result and taste of home cheese! Ultra pasteurized and sterilized milk from the boxes is better not to use.
And our site has a recipe for more dietary cheese in kefir, try it:
A nice appetite and tasty cheese wishes you a notebook recipebook!
Ricotta is an Italian specialty, traditional Italian cream cheese. Without it, it is impossible to imagine almost a single Italian dish - ravioli, lasagna, vegetables and desserts. There are several types of ricotta: Ricotta Fresca - Fresh soft white cheese, used for fillings, salads, desserts, pizza, pasta dishes; Ricotta Salata - mature salted cheese, is used in a grated form instead of parmesan; Ricotta affumicata - smoked mature cheese, is used independently or in a grated form. In the assortment of cheeses offered by our city shops, I meet only fresh Ricott (Fresca). I suggest her to cook at home. Without lemon juice !!! (as in all two prescriptions offered on the website), with the addition of cream, I did it, I did it, I will not be afraid of this word, gorgeous, natural, delicious, delicate creamy ricotta, is a hundred times delicious shopping (even Italian worthwhile money) ! In addition to the obvious economy, my ricotta has a much more creamy texture and a soft taste! I suggest you, dear cook, it enjoy it !!!
Sometimes some combinations of products seem very strange and unacceptable to us. Vegetables with fruits, fish with meat, cheese with jam ... And some, on the contrary, very fond of unusual taste combinations. Moreover, in the cooking of different countries there are dishes that include similar strange food "consonance".
Strange?
Often I saw the people who spruce watermelons and a melon with salt. Another busy combination is a watermelon with cheese. And in some countries it is customary to sprinkle with salt and lemon.
Among the dairy products leads cheese with jam or jam. Sometimes it is put on a piece of black bread. Someone prefers, on the contrary, watered cheese mustard. And in Bulgaria, where Brynza is the main national delicacy, salt of cheese with honey or jam is very popular. Someone loves a kefirchik with ... salted cucumbers. It is believed that the combination for the stomach is harsh, but some at least henna!
In the difficult times of Soviet history, children did such a peculiar cupcake: black bread was watering with vegetable oil and sprinkled with sugar sand. But, as I learned from the network, such a cupcake is still popular with some people. How popular and bread with sealing.
Cookies - it is also universally, and some replace bread. It is laying sausage, meat and butter. By the way, about sausage. One of my friend smeared her ... jam.
Not everyone drinks coffee with sugar, some with salt. Also known about coffee with lemon. And traditional Kalmyk tea is even difficult to imagine: not only milk adds there, but also ... butter.
Non-standard?
In Russian cuisine, it could well combine meat and fish. And even the royal ear was preparing on a chicken, or rather, the kernels in Soviet restaurants in the menu appeared fish-meat assorted or fish-meat Solyanka.
However, Karelov still have such recipes - some of them were invented in Finland.
Roast fish and meat
Fresh, swelling salted or dried fish to cook in a small amount of salted water, then water to merge. Fat meat cut into pieces and fry until readiness, after which, together with fat, put on the welded fish. Close the saucepan with a lid and put on a weak fire.
Kaelinian
In boiling water, lower the meat sliced \u200b\u200bmeat - 200 grams of lamb and as much beef and pork. After removing the foam into the broth add washed and sliced \u200b\u200binto pieces of 2 turnips, trousers, 5 potatoes and a pair of bow heads. After 40 minutes in the soup, put 350 grams of fresh, salted or dried fish and stew in a pot until ready. 
Fish-meat theme takes place in the kitchen of other countries: for example, a rabbit with shrimps under bread sauce is prepared in Mallorca.
Fish stuffed with meat
Fish, 300 g beef minced meat, 100 g of champignons, 2 Bulgarian peppers, 4 tbsp. l. vegetable oil, salt, pepper.
Fry mince on a frying pan with constant stirring. Boil champignons, finely chop them and bell pepper and add to mince. After 2 minutes, remove from the stove. Cut 3 cloves of garlic and beam of greens and mix them with minced meat. Farsh ready. Fill them in advance, cleaned fish, deceive it with vegetable oil, salt and pepper to taste, wrap in foil and bake in the oven for 40 minutes. 
Cucumbers with honey
300 g cucumbers cut into thin plates. Salt and put in a colander for 20 minutes so that they will let juice. Finely cut dill, mix it in a jar with a tablespoon of honey and a teaspoon of water. Cover the lid and leave for 20 minutes. With the robs of cucumbers with a napkin to remove moisture, lay out them with layers on the dish and pour each layer with refueling from honey and dill.
Wonderful dessert! Serve to the table should be immediately!
Pies with stews sorrel with sugar, honey and strawberry
Knead the dough: 2.5 tbsp. Spoons of flour, burst package, 250 grams of chopped cooled butter, 2 tbsp. Sugar spoons, 3 yolks. Wrap it in the food film and send to the refrigerator for 3 hours. Grind 700 g sowed, mix it from 1/2 art. Sugar spoons, slightly strip. Sprinkle the table with flour, roll out the dough and lay out on the form. Stay on the dough sorrel and 15 strawberries. Bake the cake in the oven at a temperature of 200 degrees for 40 minutes. While the pie is in the pastry, beat 3 squirrels with sugar. Then the pie is pouring this mixture. When the cake is slightly shrouded, it can be taken out of the oven.
Such pies are baked in Siberia, and in the Baltic States baked smoked cakes and cookies Pychecas with black pepper, ginger and cinnamon. But the most unusual recipe is a herd with cottage cheese.
Herring with cottage cheese
Grind 3 selenches fillets, add 1/2 kg of cottage cheese, 300 g of thick sour cream and 3 tbsp. Spoons of vegetable oil. Mix everything thoroughly, then grate on a large grater of 200 g of solid cheese and finely chopping a beam of parsley. Mix all the ingredients, form balls, sprinkle them to the remaining cheese and pour mayonnaise.
Suddenly?
Combinations of salted and sweet, as well as sour and sweet, famous Jewish cuisine. For example, a popular Jewish dish - stew beef in the sour-sweet sauce, which includes, among other things, honey, honey gingerbread, sugar, and raisins.
Stew potatoes with dried fruits
Cut 1/2 kg of potatoes, add 125 g of vegetable oil, 70 g of raisins, 50 g of prunes, cinnamon and 20 g of sugar. Pour hot water so that it covers the products, stew on low heat. At the end of the process, fill the dish of the decoction of dried fruits, in which 7 g of passioned flour is divorced, salt and grieved until readiness.
Mandarin, garlic and cheese salad
Clean 5 tangerines, disassemble them for slices. Cut 2 cloves of garlic and 100 g of solid cheese, mix everything and fill 2 tbsp. spoons mayonnaise.
Banana and Tomators soup
Large cut 1 kg of tomatoes. Stew and 1/2 l broth with 1/2 h. Spoons of salt on a small fire under the lid, until tomatoes reach a puree-shaped state. Cut 2 bulbs and circles - 4 banana. In another saucepan, heat 2 tbsp. Spoons of vegetable oil and with continuous stirring to fry onions before transparency, then add bananas to him, warm up in the process of roasted. Broth with tomatoes strain and wipe through a sieve into a saucepan with bananas, mix everything. Dilute 2 h. Spoons of corn flour with 4 tbsp. Spoons of cream and fill the soup with this mixture. Add white pepper at knife tip and sprinkle 2 tbsp. Spoons of grated coconut.
Strawberry tomato soup
Cut 250 g of purified tomatoes and 250 g of strawberries and beat the blender to a puree state, add 1 tbsp. A spoonful of balsamic vinegar and as much olive oil, a few leaf of basil, having half chili pepper, a bit of lemon zest, salt and sugar to taste. The soup is ready! Before serving, decorate it with strawberries and melissa.
Fried cucumbers with cheese
Clean the kilogram of cucumbers, sprinkle them 1 tbsp. A spoonful salt and leave for 15 minutes until the cucumbers give juice. Juice merge. Heat in a frying pan of 3 tbsp. Spoons of vegetable and butter, add cucumbers and fry them to a golden crust.
Prepare refueling: Cut 2 bunches of greenery and 2 cloves of garlic, mix with 3 hours of soy sauce. Mix cucumbers with refilling and put in the refrigerator for 8 hours to be soaked. Finished cucumbers sprinkle with grated cheese.
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