Have you noticed that cultures with similar food habits and ingredients, and climate, tend to have similar dishes. It was huge revelation for me was, when I discovered the Mexican equivalent of bruschettas. They are called molletes, they contain melted cheese, mashed beans, tomato, avocado, coriander and ... ENOUGH! Read the recipe on your own, cause I am already drooling on my keyboard.Read More
Don't you feel that we are going through a "I want to eat only comfort food" phase? You know, these days that you return at home and only the though of cooking kills you and that you want to eat only chocolate? And you make the food that requires the minimum fuss and energy. Sometimes you make pasta and sometimes you eat the previous day's leftovers. What about turning your leftovers in something really tasty and not eating pasta (again)?
Ingredients (1 serving):
:: 250 gr. brussels sprouts
:: chicken breast in little pieces (leftovers)
:: 200 gr. of melting cheese (I used goat and Brie cheese)
:: 2 tbsp. red wine
:: 2 tbsp. raspberry or pomegranate juice
:: 1/2 tbsp. flour
:: olive oil
:: rosemary, salt, pepper
Clean the brussels sprouts and cut them in 4 pieces. Cut the meat and stir it with the sprouts (If you only have raw fresh meat, give it a boil for 15' before continuing.). Then drizzle the sprouts and the meat lightly with olive oil, salt and freshly ground pepper and put them in the oven at 180C for 20'-30'. Stir frequently so all parts get golden brown; you want crunching meat and sprouts.
In the meantime, take a pan and over low heat, add the wine and chopped cheese and start to stir. Mix it the juice with the flour and pour this uniform batter in the mixture that lightly boils. Continue to stir, season and add 2-3 chopped leaves of rosemary.
Remove the food from the oven, pour your thick delicious sauceand enjoy while warm.
I have been thinking for quite a time to dedicate some posts to my favorite movies/tv-series-escort snacks. To make it more clear; I am addicted to snacks while watching movies. The crunchier and the saltier they are, better the deal for me. This season I started watching some series and having a decent snack for the long minutes of intrigue and/or action was a rule.
First of that series is a popcorn recipe. I always thought that cheese and popcorn work it soooo good together so why not combine them in little bites where you can have both in a mouthful of crispiness and saltiness? Guess what, I tried that and the results were damn great.
Mouthfuls of popcorn covered with different cheeses
(for every bog bowl of popcorns, you will need 300-400gr of cheese)
:: ice cubes trays
:: Graviera (=Cretan semi hard cheese) or any other goat's milk semi-hard cheese
:: Trikalino or any other goat's or cow's milk soft melting cheese
:: Landana Chilli or red pesto cheese or any other seasoned soft melting cheese
:: colors for food
:: salt, pepper, sweet paprika
Firstly make the popcorns, season them with salt and let them stay.
Then grate the cheese or chop it in little pieces, as it melts better that way. In a small pot boil some water and place in it a small fireproof bowl. Put in that the cheese and keep mixing until it melts (=ben-mari procedure). (*) Now if you want add some color for food to cheese. I made some green cheese that way.
When it melts and becomes a stretchy mass, take small portions and put them in ice cube trays, to have a layer of 5mm cheese (in height) on the bottoms of each tray. Fill all the trays with popcorns and press them well, so for the cheese to fill the gaps between popcorn. (pic1) Then put the trays the refrigerator for the cheese to congeal. (pic2)
(Tip: semi-hard cheeses work it together in that phase and the result is solid cubes with popcorn well attached on cheese.)
Now you have cheesy popcorn "cubes" to accompany your favorite movie/tv show. Season with pepper and/or sweet paprika and enjoy.
(*) I know that this way cheese turns into a somewhat thick, stretchy cheese with a layer of liquid oil sitting on top of it. Normal cheese melts like that, cause it is made of proteins, fats, and water, and these separate when they are heated. But we don't care about this, because we don't to make melt cheese for dipping, a.k.a. smooth liquid.
Happy crunchy movie watches!
So the other day I made these superb cheese, mushroom & rosemary crackers and instead of eating them all bare. I had to find for them an appropriate topping. The answer for this is one and only one; cheese and fruits. Yeah I am that predictable. So, I tried strawberries and walnuts baked brie and it was gone in minutes.
Strawberry & Walnuts Baked Brie (for 1 person)
:: 200gr of brie
:: 1/4 cup of walnuts
:: 1/2 of chopped strawberries
:: 1/4 tsp chopped (fresh) rosemary
:: a little ground salt and pepper
Preheat oven to 250°C.
Mix walnuts, strawberries, rosmary, salt and pepper in a bowl. Squash the strawberries a bit and let the mixture stay for the aromas to mix.
Place half of the mixture on top of brie. Flip & repeat.
Bake for 5-7 minutes, until it's nice and oozy. Serve along with your crackers.
To answer: "Can I eat the white skin, which surrounds brie?" - Yes, you can, cause it's an edible mold. The skin is formed naturally by molds and bacteria on the surface of the cheese. It starts out as fine white hairs and grows to what the French call 'poil de cha't, or cat fur. The fur is then rubbed off, and underneath is a thin rind encasing the nearly fluid interior of the brie. The rind protects brie from the air and delays drying and loss of flavor. If you remove the rind, you should eat the creamy center within a day or so.
Whether you eat the rind or not is up to you, some people do like it, others don't. The rind has a rather tangy/earthly tasting, and some people think it is the best part of the brie. A brie's rind should feel firm and silky, not hard and crusty, and can be eaten alone or mixed on the bread with the cheese.
The classic brunch with eggs and bacon (or for lunch if you can’t bear fried food so early in the morning) can acquire a fresh and tastiest twist. They are perfect for friend gathering too, keep that in mind. Bacon, egg, melted cheese, crispy bread all in one mouthful, what else can you ask for the perfect bite?
Το κλασσικό πρωινό με αυγά και μπέικον (ή μεσημεριανό αν σας πέφτουν βαριά τα τηγανητά πρωινιάτικα) μπορεί να αποκτήσει μια φρέσκια και νοστιμότερη τροπή. Μπέικον, αυγό, λιωμένο τυρί, τραγανιστό ψωμί όλα σε ένα, τι άλλο να ζητήσεις από την τέλεια μπουκιά πια; Επίσης, τέλεια ιδέα για μαζώξεις φίλων σπίτι.
Ingredients: (makes 4 servings)
:: 4 slices white or whole-wheat sandwich bread
:: 1 tablespoons unsalted butter, melted
:: 4 slices bacon
:: 4 eggs
:: grated cheese that melts
:: green tabasco
:: salt and ground pepper
1) Preheat oven to 250 degrees. Cover 4 muffin cups with parchment cooking paper and butter it lightly. Remove each toast’s crust with a knife, press them slightly to be a little flat and cut them in half. Then press the 2 halves into each muffin cup, make sure that they overlap slightly. Use some extra bread to patch any gaps. Brush bread with the remaining butter.
2) In a skillet, cook bacon over medium fire for 5’, until it’s almost crispy, . Remember that it will continue to cook in the oven. Lay 1 bacon slice in each bread cup -it’s ok for the edges to be hanging outside of the bread cup- and crack an egg over each cup. Season with salt, pepper and grated cheese. Add 1-2 drops of green tabasco on each bread toast as long as you like them chilly hot.
3) Bake until egg whites are just set, 20’-25’minutes. Serve immediately, while they are hot and delicious.
I'm just going to come out and say this bread is a-ma-zing. Seriously. If you are looking for ideas for a friends hangout at your house, make that and your friends will love you. If they do that already, they will love you more. Actually, make it now to test it out and play with what flavors you want to use, as a practice run. Then make it again every time you want to cast a love-me-forever spell on anyone.
So you have been warned, this is quite addictive. It reminds of a pizza, but it's much better. Basically, anything that works on pizza would be great here. I decided to try two favorite flavor combinations on my loaf of bread. I used tomato and red pepper pastes, which softened the heart of the bread and then the ingredients above worked like magic.
If you guys make this, you have to come back and let me know what flavors you made.
Ingredients (serves 2-3):
:: 1 unsliced loaf of bread
:: 200gr of grated melting cheese ( I used gouda)
:: 2 big mushrooms
:: 2 medium onions
:: 3 big juicy tomatoes
:: 2 red peppers
:: 150gr feta
:: 12-15 kalamata olives
:: 1 tbsp butter
:: 1 tbsp chopped fresh thyme
:: 1/4 cup finely sliced scallions and parsley
Heat a medium skillet on medium. Add the butter. Once the butter is melted, add the onions and as they turn gold, add the thyme and the mushrooms. Cook 4-5 minutes until they start to sweat. Set the skillet aside and allow to cool.
In a blender mash separately the tomatoes and the red peppers.
Preheat the oven to 250 Celsius. Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky, but I am sure you can do it. Place loaf on a foil-lined baking sheet.
If you are going to do it half-half like me insert between the cuts of the first half the red pepper mash the onions, grated cheese and mushrooms. In the other half add the tomato mash, the feta and the sliced olives. Use your fingers to push the ingredients down into the loaf.
Combine the scallions, parsley, salt and pepper and drizzle over bread. Wrap in foil; place on a baking sheet.
Bake at 200 degrees for 15 minutes. Unwrap the bread and bake for 10 more minutes, or until cheese is melted.