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From mountain cheese to feta: 5 tasty and summer recipes with cheese

1. Omelette with goat’s cheese and walnuts

Ingredients for 4 persons:
2 red onions
½ bunch of spring onions
1 roll goat soft cheese
8 eggs
5 tablespoons of whipped cream or milk
salt
pepper
50 g walnut kernels
3 teaspoons oil
4-6 maple syrup

Preparation:
Peel the onions and spring onions and cut into rings. Slice the goat’s cheese. Whisk eggs and cream vigorously and season with salt and pepper. Roast the walnuts briefly in the pan and remove. Then heat a teaspoon of oil in it and fry onions and spring onions and remove again. Next, heat half a teaspoon of oil in the pan and let ¼ of the egg whites cover in a low heat for about five minutes. Spread the onion mixture and two slices of goat’s cheese on one half, fold over and keep warm. Finished!

2. Salad with crunchy feta

Ingredients for 4 persons:
oregano
1 clove of garlic
2 Pck. (À 200 g) Feta
8 tbsp olive oil
4 tablespoons of Panko (Japanese breadcrumbs, breadcrumbs)
250 g cherry tomatoes
100 g baby salad mix
2 spring onions
4 tbsp balsamic vinegar
Salt, pepper, sugar
baking paper

Preparation:
Preheat the oven to 220 degrees (convection). Lay baking paper on the plate. Wash oregano, shake dry and peel off the leaves. Peel the garlic and finely chop it. Cut the feta into two-inch cubes and mix with oregano, garlic, five tablespoons of oil and panco. Then spread the mix on the plate and bake for ten minutes. Wash salad mixture and tomatoes and cut into small pieces. Clean the spring onions, wash and cut into fine rings. Mix vinegar, salt, pepper and sugar and beat three tablespoons of oil under it. Finally mix the lettuce, tomatoes, spring onions and vinaigrette. Remove the cheese from the oven and arrange on the salad. Mmm!

3. Bergkäse potato sticks

Ingredients for 4 persons:
predominantly hard-boiling potatoes
salt
pepper
2 tin (s) (à 185 g) Tuna in oil
125 g of ripened mountain cheese
4 spring onions
20 g of soft butter
50 g of flour
75 g of flour
2 eggs (size M)
2 egg yolks
2 Table spoons of milk
60 g panko (Japanese breadcrumbs, breadcrumbs)
1 liter of oil for frying
Lemon columns for drizzling
Cling film


Preparation:
Peel and wash the potatoes, cut into pieces and cook in boiling salted water for 20 minutes. Meanwhile drain the tuna and pick it apart. Finely grate the cheese, clean the spring onions and cut into fine rings. Drain the potatoes, squeeze through a potato press and finely crush. Add butter, 75 g of flour, cheese and two egg yolks. Then stir in tuna and spring onions and season with salt and pepper. Put the mixture into a bowl and cover with foil, cover it for about 30 minutes. Next whisk two eggs and milk. Make floppy sticks with floured hands. First turn the sticks into 50 g of flour one after the other and then shake off any excess flour. Then turn in the beaten egg and finally in Panko. Again cold for about 30 minutes. Finally, heat the oil in a saucepan and fry the sticks until golden brown. Drizzle with lemon. Finished!

4. One Pot Parmesan Pasta

Ingredients:
2 cloves of garlic
2 tbsp olive oil
3/4 l of milk
2 teaspoons vegetable broth (instant)
500 g tagliatelle (eg fettuccine)
salt
pepper
nutmeg
1 bunch of parsley
80 g Parmesan (piece)


Preparation:
Finely chop the garlic and sauté in a saucepan. Water 1/2 1/2 l of water and milk. Stir in stock, add uncooked pasta. Season with salt and pepper. Simmer for 15-18 minutes and stir occasionally. Wash the parsley, shake dry, peel off the leaves and chop. Then sliced cheese into shavings. If the sauce becomes too thick at the end of the cooking time, add some more water. Stir in parsley and parmesan. Season with salt, pepper and nutmeg.

5. Casserole with feta and tomatoes

Ingredients:
onions
2 cloves of garlic
1 red chili pepper
1 tbsp olive oil
1 tin (s) (425 ml) tomatoes in pieces
1 teaspoon dried oregano
Salt pepper
sugar
200 g of feta

Preparation:
Preheat the oven at 175 degrees circulating air. Peel onions and garlic and finely dice. Slice the chili lengthwise, core it, wash it and finely chop it. Next, heat the oil in the pot and sauté the onions, garlic and chili. Add canned tomatoes and oregano and simmer for two to three minutes. Season the sauce with salt, pepper and sugar. Put in a casserole dish. Crumble the feta and bake for 10-15 minutes.

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