Sauce for a cheese platter. Incompatible (cheese with jam) Cheese jam

I managed to attend an event that simply could not be missed - a tasting of cheeses from the Queseria La Antigua de Fuentesauсo cheese factory. You can't... because I'm a big cheese fan. And different. Young and mature, soft and hard, curd and creamy, from cow's, goat's and sheep's milk.

For me, there is nothing more beautiful than a slice of a baguette with olive oil, a piece of fragrant cheese and a glass of wine - this is the formula for my good mood. And not even chocolate. Even though I have a sweet tooth and not a day goes by without a little chocolate bar, bread, cheese and good wine are the best. Well, it’s not bad to serve some unusual jam with cheese.

I somehow managed to lose the photos from the tasting itself (I don’t even know how this could happen), but zveruska there was a great report, so if you're curious, you can take a look. We not only tasted different types of cheese and learned to distinguish good from bad, we tried some interesting dishes from it.

So, God sent a piece of cheese to the crow... at this tasting I met a wonderful girl, the creator of the Foodybox project. And I received a gift for the New Year - a gourmet box - foodbox! And with it, the very rich, fragrant and tart mature cheese from La Antigua.

I opened the box and gasped - everything is my favorite! Candied oranges in chocolate, grapefruit and strawberry jam, fragrant tea with spices...

But a great idea is to collect in boxes all the best, interesting and new in the world of gastronomy. Often we come to the store shelf, study new products, but we don’t dare to take everything. This is especially true for expensive products. You never know if the price will justify itself. Is it good quality. Foodbox is just designed to introduce us to the new. Tea completely captivated me, but not about him today;)

Jam goes well with cheeses. Especially soft. An interesting combination, now I want to try to cook it myself.

I must say, there was a period when I was indifferent to preserves, jams and marmalades. Because everything that was done around was monotonous and boring: from year to year, the same thing. But when I started experimenting with flavors and combinations, adding unusual ingredients, my attitude towards this type of product changed.

And now I want to offer you lime jam with ginger. The combination is a classic. But in this form, I got it by accident. I was going to make confiture with lime peels, but it so happened that the limes were already stale and the skin began to dry out in places. When I started to cook a mixture of limes and sugar, there were a lot of crusts and they seemed too hard to me, I was not sure that they would soften and would be good in confiture in such quantities. Therefore, I decided to skip the hot jam through a sieve and continue to cook it until it thickens. It made a great cheese jam!

Recipe

• 8 limes (peel half of them)


• 500 g sugar


• 600 g water


• 2 cm ginger, grated (about 1 tsp)

Cut the limes into slices, sprinkle with sugar and leave to stand overnight. The next day, pour water and put on the stove. Bring to a boil, boil a little, then cool and rub through a sieve, pour again into a saucepan or ladle and continue cooking for 10 minutes. Turn off and cool again. And so a couple more times. The mixture needs to thicken. Add finely grated ginger to the last bowl. Pour into jars and enjoy.

And about knives... you probably already noticed them) They are unusually photogenic. For a long time I dreamed of a suitable stand for my knives. While we live with a temporary kitchen, an eternal problem: all the cutlery and knives are in a pile, and go and find what you need. And then I saw this set. Now with him order in the kitchen and nothing to look for! You know, I was afraid that, like many beautiful things, it would not be very good in terms of quality. And it will be more convenient as a guest option. When guests come and we cook together, the first question they ask is what kind of knife to cut with and where to get it. Everything is in plain sight, and even signed, for which it is used. Fortunately, the quality of the knives turned out to be quite good, so I myself actively use them. Of course, most of all in use - cooking and cheese. It is a pity that this set does not include a bread knife. Homemade bread with a thick crispy crust is the only one that can be cut normally. Another undoubted advantage of the set is the cutting board, which is attached to the knives.

PS Since we started talking about delicious jams ... Remember, I talked about the one I met for the first time in Finland, having bought it in a store? This year I tried lemon and lime jam with zest, the same brand, according to your recommendations. How delicious is he! Ideal with natural yogurt or crackers. But I bought the cream for a lemon tart in order to quickly prepare not my birthday, and after homemade it seemed too sweet and with a less pronounced citrus flavor. True, that time it was lime, this time it was lemon. Either way, homemade always tastes better!

The following took part in the photography:
- Rondell knives
- gourmet box "Fudibox"
- La Antigua de Fuentesauсo sheep cheese
- Jam from Mackays
and... my hands)

Homemade cheese is very quick and easy to prepare, the main thing is that the source products are natural. This delicious cheese will differ from the store-bought one not only in that it will be free of preservatives, dyes and melters, but also in the low salt content. That is, its salinity will depend only on you.
Why am I focusing on this? It is generally accepted that the benefits of hard cheese are high in calcium, which is necessary for the growth of children's bones and teeth. Adults need calcium to prevent osteoporosis (brittle bones). But the excess salt content is not so useful for the body due to the fact that it will retain water and provoke swelling.
Another reason to cook cheese yourself at home is its fat content, which you yourself can adjust based on your preferences.

homemade cheese

The recipe for homemade cheese can be improved all the time by adding various additives to it: fresh or dried herbs, oregano, Provence herbs, mushrooms, sun-dried tomatoes, slices of ham or raw smoked sausage, or even make sweet cheese by adding sugar and cocoa to it during cooking.

In this issue, a recipe for making cheese from our reader was presented.
There were several reviews in the comments and feedback that it is impossible to cook cheese at home.
Therefore, I decided to try this recipe myself and I assure you that there is nothing easier than making cheese at home. My step-by-step photos in the recipe itself are an example for you.

for a recipe for homemade cheese from cottage cheese and milk, we need

Ingredients:

• Curd - 2 kg
• Cow's milk (you can cook homemade cheese from goat's milk) - 2 liters
• Butter - 200 g
• Eggs - 2 pcs.
• Tea soda - 1 tablespoon
• Salt - to taste

(it is better to take homemade cottage cheese, in the market from a familiar milkman)

Cooking process:

A very interesting recipe for making cheese at home from Valentina Gorbacheva, easy, quick and easy to prepare:

When I had a household, I often made homemade delicious cheese from milk and cottage cheese for myself. Cooking cheese at home is very simple, the main thing is that the products are of high quality. The recipe for making homemade cheese can be changed, when cooking cheese, add cumin seeds, dried aromatic herbs (for example, Provence or Italian), sun-dried tomatoes, dried bell peppers (paprika) or just chopped dill, parsley and cilantro.

To get a harder cheese, with a low fat content, you can reduce the amount of butter, put it in 100-150 g. But you can’t spoil the porridge with butter, so my homemade cheese also turned out delicious, here it is in the photo.

Of course, maybe not the same as store-bought, but environmentally friendly and you know that everything in your homemade cheese is natural, from a cow, fresh and there is no palm oil, without dyes and preservatives. Initially, in the preparation of my homemade cheese, I used 3 liters of milk per 1 kg of cottage cheese, then I tried to reduce the amount of milk. I didn’t notice a difference in the quality of homemade cheese, so I began to add enough milk so that it only covered the cottage cheese.

PREPARING HOMEMADE CHEESE FROM MILK AND COTTAGE CHEESE

I put 2 kg of cottage cheese in a saucepan, poured 2 liters of milk. I put it on fire. While stirring lightly (mostly only along the bottom, the cottage cheese can stick), so that the mass warms up evenly, bring the milk with cottage cheese to a hot state. Once you see whey forming, it's all done. Cottage cheese becomes like soft plasticine. Strongly this curd bun does not need to be broken. In time, it takes 7-10 minutes, no more.

Then you need to separate the whey from the resulting cheese mass, I usually throw it on cheesecloth, you need to try so that, if possible, all the liquid escapes and the curd mass is almost dry, without whey. Then, in a cauldron where you will cook homemade cheese, lay the resulting mass, there are 200 g of softened butter, 2 eggs, 1 tbsp. l. soda and salt. Salt, of course, to your taste, someone likes salty cheese, someone lightly salted.

Mix all the ingredients for homemade cheese in a cauldron or other vessel with a thick bottom (not enameled) and put on fire.

Making cheese at home requires constant monitoring, so you can’t move away from it, as the cheese may burn during cooking. Constantly stirring, cook over medium heat, the curd mass will begin to melt and stretch, boil homemade cheese for about 5-7 minutes. I have a wooden spoon with which I constantly interfere with the cheese mass. You will be able to determine when the cheese is ready. It will be sticky and sticky. You can determine the readiness of cheese by mouth: try it, if it sticks to your teeth, then everything is ready! Another sign of cheese readiness is that it begins to lag behind the walls of the dishes in which it is cooked.

Then pour the hot homemade cheese into any container (cup or container) to shape it. It is necessary to handle the cauldron with care, as the cheese mass is very capricious. Cover warm homemade cheese with cling film on top so that the crust does not wind.

I got homemade cream cheese, it is not quite hard, because it is high in fat, but it holds its shape and can be cut with a knife.

Tips from Notebook:

• The remaining whey from making homemade cheese from milk and cottage cheese can be used for baking or put yeast dough for bread on it or cook okroshka on whey in the summer.
• I would like to highlight separately: the store often sells not cottage cheese, but a CURD PRODUCT, which in its composition is not cottage cheese at all, cheese will not work out of such not real cottage cheese, it is better to buy real farm cottage cheese with milk and get a good result and the taste of homemade cheese! Ultra-pasteurized and sterilized milk from boxes should not be used.

And we also have a recipe for a more dietary cheese on kefir on our website, try it too:

Bon appetit and delicious cheese wishes you a notebook of recipes!

Ricotta is an Italian specialty, a traditional Italian cream cheese. Without it, it is impossible to imagine almost any Italian dish - ravioli, lasagna, vegetables and desserts. There are several types of ricotta: Ricotta fresca - fresh soft white cheese, used for toppings, salads, desserts, pizza, pasta dishes; Ricotta salata - mature salty cheese, used grated instead of parmesan; Ricotta affumicata is a mature smoked cheese used on its own or grated. In the assortment of cheeses offered by shops in our city, I meet only fresh ricotta (fresca). That's what I propose to cook at home. No lemon juice!!! (as in just two recipes offered on the site), with the addition of cream, by natural fermentation, I got, I’m not afraid of this word, GREAT, natural, tasty, tender creamy ricotta, a hundred times tastier than store-bought (even Italian, which costs a lot of money) ! Aside from the obvious savings, my ricotta has a much creamier texture and smoother flavor! I suggest you, dear cooks, enjoy it!!!

Apple jelly with ginger

Ingredients:

• 2 kg green apples (8-10 pieces)
• 2 cm piece of fresh ginger (peeled and grated)
• 6 glasses of water
• 1 cup sugar for every glass of juice

Cooking method

1. Wash the apples and chop coarsely. Place in a bowl with ginger and cover with water. Simmer over medium heat for 45 minutes until soft. Remove and leave to cool.
2. Put the apples in a gauze bag and hang over a bowl - strain this way all night.
3. Pour the juice into a saucepan and bring to a boil. Add the required amount of sugar, stir until completely dissolved. Boil for 5-10 minutes until thickened, remove the foam.
4. Turn off the fire and let it brew for 10 minutes. Pour the jelly into sterile jars, seal.

This jelly can be a great sauce to pork .

Orange-Onion Confiture

Ingredients:

• 500 g oranges + zest of 1 orange
• 250 g sweet onion (shallot)
• 100 g brown sugar
• 90 ml white wine vinegar
• a pinch of salt
• 1 bay leaf
• 3 sprigs thyme
• ¼ tsp black pepper

Cooking method

1. Peel the oranges from the peel and films, cut into pieces. Thinly slice the zest.
2. Boil 250 ml of water and add the zest there. Boil for a minute, remove the zest and cover with cold water. Then again throw into boiling water, boil and again into cold water.
3. Finely chop the onion. Put the oranges with onions in a bowl and put on fire. After boiling, reduce heat and cook for 35-40 minutes. Then add vinegar, salt, bay leaf, thyme, zest and sugar. Simmer over low heat for 50-60 minutes, stirring occasionally. At the end of cooking, remove the bay leaf and thyme sprigs. Arrange the confiture in sterile jars, seal tightly. Store in refrigerator.

This confiture goes well with blue cheese, as well as meat.

"Live" gooseberries with oranges

Ingredients:

• 1 kg gooseberries
• 1 kg sugar
• 1 orange

Cooking method

1. Wash the gooseberries, peel the stalks and perianths. Pass through a meat grinder along with an orange.
2. Add sugar to the fruit mixture. Stir until the sugar is completely dissolved. Pour into sterilized jars, close and store in the refrigerator.

An unexpected combination - gooseberry with orange. Worth a try!

Rhubarb jam

Ingredients:

• 1 kg rhubarb
• 1.3 kg sugar
• 7 cherry leaves

Cooking method

1. Remove the outer skin at the base of the stems, cut the rhubarb into slices, sprinkle with sugar and leave for an hour.
2. Bring the rhubarb to a boil, put the cherry leaves in a bowl for cooking, boil for 5 minutes. Set aside and repeat cooking the next day. Then pour into sterile jars and seal.

Rhubarb often grows in our summer cottages - don't miss the season! This is a vitamin jam with a unique taste.

Honeysuckle jam

Ingredients:

• 1 kg honeysuckle
• 1 kg sugar
• 1 glass of water
• 2 g citric acid

Cooking method

1. Sort the honeysuckle berries, take good and not overripe ones. Boil the syrup and pour honeysuckle over it. Leave for 4 hours.
2. Bring to a boil and cook for 5 minutes. Then set aside for 6-8 hours and cook the jam until tender. Add citric acid at the end of cooking and pour into sterile jars.

Honeysuckle is a very tasty and healthy berry, although quite exotic for our region.

Blackberry jam with apples

Ingredients:

• 1 kg chokeberry
• 400 g apples
• 1.5 kg sugar
• 2 glasses of water
• 5 g citric acid
• cinnamon

Cooking method

1. Rinse the rowan and blanch for 3-5 minutes, cool in cold water.
2. In a bowl for cooking jam, boil the syrup from 2 cups of water and 500 g of sugar, add the chokeberry, bring to a boil and boil for 3-4 minutes. Leave the berries in syrup for 8 hours.
3. Peel the apples, remove the core, cut into small slices and dip in boiling water for 8-10 minutes without boiling them.
4. .Bring chokeberry in syrup to a boil and add the remaining sugar. Simmer until the sugar dissolves, then add the apples and simmer everything together for about 15-20 minutes until thickened. At the end, add cinnamon and citric acid.

compote recipes and blackberry jams are a rarity today. It is always useful to remember the secrets of our mothers and grandmothers.

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, are very fond of unusual flavor combinations. Moreover, in the culinary arts of different countries there are also dishes that include such strange food "consonances".

Weird?

Often I saw people who ate watermelon and melon with salt. Another interesting combination is watermelon with cheese. And in some countries it is customary to sprinkle with salt and lemon.

Among dairy products, cheese with jam or jam is in the lead. Sometimes it is placed on a piece of black bread. Someone prefers, on the contrary, to water the cheese with mustard. And in Bulgaria, where cheese is the main national delicacy, salted cheese with honey or jam is very popular. Someone loves kefir with ... pickles. It is believed that the combination is harsh for the stomach, but for some, at least henna!

In the difficult times of Soviet history, children were made such a peculiar cake: black bread was poured with vegetable oil and sprinkled with sugar. But, as I learned from the Web, such a cake is still popular with some people. How popular is bread with ice cream.

Cookies - it is also universal, and some replace bread. Sausage, meat and butter are placed on it. By the way, about the sausage. One of my acquaintances smeared it with ... jam.

Not everyone drinks coffee with sugar, some - with salt. We also know about coffee with lemon. And traditional Kalmyk tea is even hard to imagine: not only milk is added there, but also ... butter.

Out of the box?

In Russian cuisine, they could well combine meat and fish. And even the royal ear was cooked in chicken, or rather, rooster broth ... In Soviet restaurants, fish and meat platter or fish and meat hodgepodge appeared on the menu.

However, the Karelians still have such recipes - some of them were adopted in Finland.

Roast fish and meat

Boil fresh, soaked salted or dried fish in a small amount of salted water, then drain the water. Fatty meat cut into pieces and fry until tender, then put together with fat on the boiled fish. Close the pot with a lid and put on low heat.

Kanunik in Karelian

In boiling water, lower the meat cut into pieces - 200 grams of lamb and the same amount of beef and pork. After removing the foam in the broth, add washed and cut into pieces 2 turnips, swede, 5 potatoes and a couple of onions. After 40 minutes, put 350 grams of fresh, salted or dried fish into the soup and simmer in a pot until tender.


The fish and meat theme also takes place in the cuisine of other countries: for example, in Mallorca they cook rabbit with shrimp in bread sauce.

Fish stuffed with meat

Fish, 300 g ground beef, 100 g champignons, 2 bell peppers, 4 tbsp. l. vegetable oil, salt, pepper.

Fry the minced meat in a pan with constant stirring. Boil the mushrooms, finely chop them and bell pepper and add to the minced meat. Remove from stove after 2 minutes. Cut 3 cloves of garlic and a bunch of herbs and mix them with minced meat. Mince is ready. Fill the pre-cleaned fish with it, coat 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 slices. Salt and put in a colander for 20 minutes so that they start up the juice. Finely chop the dill, mix it in a jar with a tablespoon of honey and a teaspoon of water. Cover and leave for 20 minutes. Remove moisture from the cucumber slices with a napkin, put them in layers on a dish and pour each layer with a dressing of honey and dill.

A wonderful dessert! Serve immediately!

Pies with stewed sorrel with sugar, honey and strawberries

Knead the dough: 2.5 tbsp. tablespoons of flour, a package of baking powder, 250 grams of chopped chilled butter, 2 tbsp. spoons of sugar, 3 yolks. Wrap it in cling film and refrigerate for 3 hours. Grind 700 g of sorrel, mix it with 1/2 tbsp. tablespoons of sugar, lightly crush. Sprinkle the table with flour, roll out the dough and put it on the form. Put sorrel and 15 strawberries on the dough. Bake the cake in the oven at 200 degrees for 40 minutes. Whilst the cake is baking, beat 3 egg whites with sugar. Then pour this mixture over the cake. When the cake is lightly browned, it can be removed from the oven.

Such pies are baked in Siberia, and in the Baltics they bake pies with smoked meats and piparkukas cookies with black pepper, ginger and cinnamon. But the most unusual recipe is herring with cottage cheese.

Herring with cottage cheese

Grind the fillets of 3 herrings, add 1/2 kg of cottage cheese, 300 g of thick sour cream and 3 tbsp to the herring. tablespoons of vegetable oil. Mix everything thoroughly, then grate 200 g of hard cheese on a coarse grater and finely chop a bunch of parsley. Mix all the ingredients, form balls, sprinkle them with the remaining cheese and pour over with mayonnaise.

Suddenly?

Jewish cuisine is famous for its combinations of salty and sweet, as well as sour and sweet. For example, a popular Jewish dish is beef stew in sweet and sour sauce, which includes, among other things, honey, honey cake, sugar, and raisins.

Stewed 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 to cover the food, simmer over low heat. At the end of the process, fill the dish with a decoction of dried fruits, in which 7 g of passivated flour are diluted, salt and simmer until tender.

Salad of tangerines, garlic and cheese

Peel 5 tangerines, disassemble them into slices. Cut 2 cloves of garlic and 100 g of hard cheese, mix everything and season with 2 tbsp. spoons of mayonnaise.

Banana and tomato soup

Coarsely chop 1 kg of tomatoes. Simmer in 1/2 liter of broth with 1/2 teaspoon of salt over low heat, covered, until the tomatoes reach a puree state. Cut into cubes 2 onions and circles - 4 bananas. In another saucepan, heat 2 tbsp. tablespoons of vegetable oil and, with continuous stirring, fry the onion until transparent, then add bananas to it, kneading them during the frying process. Strain the broth with tomatoes and rub through a sieve into a pan with bananas, mix everything. Dilute 2 teaspoons of cornmeal with 4 tbsp. spoons of cream and season the soup with this mixture. Add white pepper at the tip of a knife and sprinkle with 2 tbsp. tablespoons grated coconut

Strawberry tomato soup

Cut 250 g of peeled tomatoes and 250 g of strawberries and beat with a blender until puree, add 1 tbsp. a spoonful of balsamic vinegar and the same amount of olive oil, a few leaves of basil, half a chili pepper, a little lemon zest, salt and sugar to taste. The soup is ready! Garnish with strawberries and lemon balm before serving.

Fried cucumbers with cheese

Peel a kilogram of cucumbers, sprinkle them with 1 tbsp. a spoonful of salt and leave for 15 minutes until the cucumbers give juice. Drain the juice. Heat in a frying pan 3 tbsp. tablespoons of vegetable and butter, add cucumbers and fry them until golden brown.

Prepare dressing: chop 2 bunches of herbs and 2 cloves of garlic, mix with 3 teaspoons of soy sauce. Mix cucumbers with dressing and refrigerate for 8 hours to soak. Sprinkle the finished cucumbers with grated cheese.

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