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Marinated cheese. Recipe for marinated cheese. Recipes from Sibmam with photo Pickled Adyghe cheese recipe

Marinated homemade cheese is a delicious appetizer for a festive dinner. There are a lot of options for making cheese, but the basic ingredients are always the same. The recipes for this appetizer come from Mediterranean cuisine.

What is the appetizer for?

Marinated cheese can be used as an accompaniment to light alcohol such as wine. Another appetizer is great for sharing with salads. But you can also serve it as a separate dish, for example, in the form of a canapé.

Also, pickled cheese is added to dishes instead of regular cheese to add spice. And many housewives use it instead of the usual when making pizza.

What kind of cheese is used to make snacks?

Both soft and hard cheese can be used to prepare snacks. Of the soft ones, the following are most preferred:

  • Adyghe;
  • tofu;
  • cheese;
  • paneer;
  • feta.

The latter makes an excellent marinated feta cheese.

Their hard cheeses can use the following:

  • Parmesan;
  • Cheddar;
  • Russian;
  • edam;
  • gouda;
  • beaufort.

What is the difference between hard cheese and soft cheese and which one is better to choose for pickling?

The first and most important difference between the two varieties from each other is the texture. Hard cheeses are quite dense and elastic, soft cheeses are slightly watery and resemble cottage cheese. No wonder that in many European languages ​​cottage cheese and cheese are denoted by one word.

Soft cheeses are higher in calories and contain more milk fat than hard cheeses. But soft ones also have more liquid.

As for the choice of cheese, it is worth relying only on personal preferences.

What spices and herbs can be used?

Marinated cheese has a spicy taste and pleasant aroma. This effect is achieved through the use of a variety of herbs and spices. For the preparation of pickled cheese, herbs such as:

  • oregano or oregano;
  • basil (both fresh and dried);
  • rosemary;
  • dill (both fresh and dried);
  • parsley;
  • thyme or thyme;
  • sage;
  • marjoram;
  • tarragon or tarragon.

Spices give marinated cheese not only taste and sharpness, but also a beautiful color. For example, turmeric has a bright orange color, so cheese made with turmeric also becomes brighter. In addition to turmeric, it is used:

  • paprika;
  • chilli;
  • caraway;
  • azhgon (ajvain or iowan);
  • cumin.

All housewives know that pickling always involves the addition of vinegar. But not all recipes use it. This feature is due to the fact that instead of vinegar, you can add lemon juice.

Hard cheese

To make marinated cheese in butter, you will need:

  1. About four hundred grams of any hard cheese.
  2. About two hundred grams of vegetable oil.
  3. Six cloves of garlic.
  4. Spices (allspice, rosemary - a pinch of each).
  5. A small piece of hot pepper.

Cooking instructions are as follows:

  1. The cheese is cut into large cubes.
  2. Garlic is peeled, washed and cut into large flat pieces.
  3. Hot peppers are also cleaned, washed and cut into thin strips.
  4. Spices are recommended to grind in any way. Can be pounded in a mortar.
  5. Put all the ingredients in one container and mix thoroughly.
  6. Transfer the cheese to a liter glass jar.
  7. Pour it with vegetable oil - it should completely cover the cheese.
  8. The jar is tightly closed and put in the refrigerator for a day.

After 24 hours, the snack will be ready to eat.

Hard pickled cheese: recipe

Ingredients:

  • about three hundred grams of hard cheese;
  • two hundred and fifty grams of olive oil;
  • thirty grams of liquid honey (candied can be melted);
  • 1 tablespoon of dried basil and sweet paprika;
  • one teaspoon and a mixture of ground peppers;
  • half a lemon;
  • three cloves of garlic;
  • a pinch of salt if the cheese is unsalted.

Cooking instructions:

  1. The cheese is cut into large cubes and placed in a glass jar.
  2. Garlic is peeled, washed and fried in a pan in ½ tablespoon of olive oil.
  3. Squeeze lemon juice into a separate container. Olive oil, spices, salt (if necessary), honey and fried garlic are added to it.
  4. Sliced ​​cheese is poured with marinade, the jar is hermetically sealed and left in the refrigerator for two days.

Marinated soft cheese recipe

Ingredients needed for cooking:

  • about 300 grams of Adyghe, tofu or any other soft cheese;
  • 200 ml of olive oil;
  • a few olives (five to six pieces);
  • two or three cloves of garlic;
  • peppercorns - ten to twelve peas;
  • a small bunch of fresh basil;
  • on a sprig of several Provence herbs (oregano, rosemary, marjoram, sage, etc.);
  • one chili pepper;
  • salt to taste.

Cooking instructions:

  1. Pour the oil into a saucepan, add peeled and finely chopped garlic and pepper to it. The mixture is heated over low heat, but not brought to a boil. Salt can be added to taste. Salt is recommended to be added if the cheese itself is unsalted.
  2. Pepper (you can not cut it) and herbs are put in a jar for cheese.
  3. The cheese is cut into cubes and put in layers in a glass jar. The first layer is cheese, the second layer is finely chopped basil and olives. Layers are repeated until the jar is completely filled.
  4. Pour all over with heated olive oil. Close the jar tightly and leave for several hours at room temperature to cool the oil.
  5. After cooling, the jar is left in the refrigerator for 24 hours. After this time, the snack is ready to eat.

The second recipe for pickled soft cheese

For cooking, you need to take:

  • about one hundred grams of soft cheese (Adyghe, feta, paneer, and so on);
  • a third of a teaspoon of paprika, sumac or turmeric;
  • half tsp cumin or cumin;
  • half a teaspoon of dried basil;
  • a third of a teaspoon of tarragon, rosemary or thyme;
  • half tsp oregano;
  • a little salt and hot pepper;
  • about one teaspoon of vinegar, or you can use lemon juice instead - 30-45 ml;
  • 220-250 ml of any vegetable oil.

Cooking:

  1. The cheese is carefully cut into cubes and placed in a container, such as a glass jar.
  2. Vinegar (lemon juice) is mixed with vegetable oil in a separate container.
  3. Herbs and spices are added to the cheese, mixed thoroughly.
  4. Pour in the marinade.
  5. Leave in the refrigerator for two or three days. After this time, the cheese is ready to eat.

The third recipe for pickled soft cheese

For cooking, you must use:

  • about two hundred grams of soft cheese;
  • sixty milliliters of lemon juice;
  • one clove of garlic;
  • one pinch of marjoram, rosemary and oregano;
  • one pinch of sweet paprika black and hot ground pepper;
  • thirty grams of honey;
  • two hundred grams of olive oil.

Cooking:

  1. Cheese cut into equal slices and put in a glass jar.
  2. In a separate bowl, mix olive oil with spices, lemon juice and honey. Add finely chopped garlic to the mixture.
  3. The marinade must be heated to a temperature of 50 ° C. This can be done over low heat or in the microwave.
  4. Cheese should be poured with heated marinade, tightly closed and cooled at room temperature. After cooling, the snack should be left in the refrigerator for two days. After this time, the pickled cheese is ready.

Peculiarities

When pickling soft cheeses, it is important to use acidic ingredients such as vinegar (regular or apple) or lemon juice. This is necessary due to the fact that soft cheeses have a light, "curd" texture, and the acid gives some elasticity to the product. Due to this, after pickling, the product does not crumble.

When preparing pickled cheese, you need to be able to choose the right combination of herbs. The combination of basil and thyme (thyme) will add spice and piquancy to the dish, the combination of tarragon (tarragon) with basil will give a pleasant spicy aroma, and rosemary with basil will give a noble peppery aroma. Basil is present in almost every pickled cheese recipe. This is due to the special aromatic components that are found in the plant. Basil gives the dish a light spicy aroma and some astringency in taste.

Sage is used in pickling because it has a bright and pleasant aroma, and also adds piquancy to the cheese. For pickling, the nutmeg species of the plant is most often used. But you shouldn't add a lot of sage to the dish, because the bright aroma of the herb can interrupt and drown out the smells of other seasonings and spices.

Salt is an important ingredient in the preparation of snacks. She can "both save and kill." Salt is recommended to be added only when pickling fresh-tasting cheeses. It must be completely excluded, for example, when preparing types such as cheese or parmesan. They have a salty taste, which is better not to enhance. On the contrary, it is recommended to add a little salt when preparing Adyghe cheese.

Many cooks prefer, in addition to other ingredients that have been described in recipes earlier, to add sun-dried tomatoes. They will add a slight sourness to the dish and, as a result, make the taste of the product unique and stand out from others.

When marinating, it is important to constantly mix the ingredients, that is, periodically you need to remove the jar from the refrigerator and shake it well. This will help speed up the process, as well as make it even, so that all pieces of cheese are marinated equally.

This is an unusual dish with a spicy taste. When cooking, it is not necessary to strictly adhere to the recipe, you can add other ingredients or change the look: why not make marinated soy cheese?

Yes, you can experiment not only with oil or salt, vinegar or lemon juice. You can change the types of cheeses and use not only those listed in the article, but also others. Who knows, maybe it will be possible to discover some new recipe for making cheese in a marinade, which many will like and take pride of place on the table? After all, it is in experiments that real culinary masterpieces are born.

Pickled cheese is a snack that has recently become very popular on the holiday table.

Marinated cheese is a premium snack, so its price is quite high in stores. And yet, true connoisseurs of the taste of this snack have the opportunity to see it on their table, having prepared it themselves.

The recipe for making pickled cheese at home is simple, you will definitely cope with the preparation of this cheese snack. Without a doubt, your guests and household will like pickled cheese.

Ingredients:

  • olive oil - 1/2 tbsp.;
  • white wine vinegar - 1/2 cup;
    pickled peppers - 60 g;
  • fresh parsley - 3 tbsp. spoons;
  • green onions - 2 tbsp. spoons;
  • garlic - 3 cloves;
  • sugar -1 teaspoon;
  • dried basil - 3/4 teaspoon;
  • salt, pepper - 1/2 teaspoon;
  • cheddar cheese - 250 g;
  • cream cheese - 250 g.

How to make Pickled Cheddar Cheese:

Pour oil, vinegar into a jar, add chopped peppers and herbs, garlic, sugar, dried basil and salt and pepper passed through a press. Close the jar with a lid and shake its contents.

Cheddar cheese cut into cubes. Cut cream cheese in the same way. We spread the cheese cubes on a deep serving dish and pour it with the finished marinade. Cover the cheese with a film and leave to marinate for 6 hours or overnight in the refrigerator.

Marinated brynza cheese

Ingredients:

  • cheese - 200 g;
  • vegetable oil - 100 ml;
  • garlic - 3-4 teeth;
  • Italian herbs - 2 tsp;
  • black pepper - 0.5 tsp

How to cook marinated feta cheese:

Prepare all the ingredients according to the recipe for pickling cheese. You will need slightly salted cheese, vegetable oil, Italian herbs, black pepper and garlic. Bryndza cut into cubes. Instead of cheese, you can use.


Now prepare the marinade for. Combine vegetable oil, black pepper and Italian herbs in a bowl. To prepare pickled cheese, you can use olive and sunflower oil in a ratio of 50/50, or only vegetable or olive oil.

Take a clean, dry jar or other container. Put chopped garlic on the bottom of the jar. Then put the diced cheese and fill everything with the prepared marinade.

Cover the jar with a lid and refrigerate, after stirring so that all the pieces of cheese are covered with marinade. In 2-3 days the cheese will be ready. The longer the cheese stays in the fridge, the tastier it gets.

Czech marinated cheese with white mold

Ingredients:

  • 3 cylinders of 120 g of cheese with white mold (brie, camembert, etc.)
  • 2 red onions
  • 4 garlic cloves
  • 3 hot pickled peppers
  • 5 pieces. bay leaf
  • sweet red paprika
  • black peppercorns
  • allspice peas
  • dry herbs (for example, I have Provence)
  • vegetable oil (preferably olive oil)

How to cook pickled blue cheese:

We cut each cylinder of cheese lengthwise into two parts. Sprinkle the pulp of one half of the cheese with paprika, a few leaves of garlic, cover with the second half of the cheese on top. Press down.

We clean the onion, cut it into rings. Randomly put cheese, onions, garlic leaves, chopped hot peppers, bay leaves, peppercorns, herbs.

After filling the jar, fill it all with vegetable oil. We close the jar and put it in the refrigerator for 7-14 days. The most important thing in the process of marinating cheese is to withstand the entire time. After this time, the pickled blue cheese is ready to eat.


The popular expression about cheese in butter is known to everyone. It is said to have originated from the tradition of putting cheese in barrels of butter, which were then rolled to coat the cheese on all sides and keep it longer. Recently I learned that a similar method was used - and is still being used - in the Balkans. But the Slav brothers have this beehive, that is, vegetable oil, which is poured over cheese. And although the problem of preserving cheese is a thing of the past, Serbia, Croatia, Montenegro, Bosnia and other countries still make “hive cheese”.

Today it is no longer a preservation method, but a way to give cheese new flavors. Sometimes cheese is simply poured with butter, sometimes various aromatic ingredients are added to it, after which such pickled cheese is caught with skewers and eaten as a snack - simple, but very tasty. Don't be afraid to use a quality olive oil - after the cheese is finished, the oil can be used to make salad dressing or just dunk it on fresh bread.

Marinated cheese in butter

Low

5 minutes

Ingredients

4 servings

200 g hard cheese

100 ml. olive oil

a few sprigs of rosemary

1/2 tsp allspice

The recipe for marinated cheese in butter is very simple: originally this method was used in the Balkans as a method of preservation, and now cheese is marinated in order to enrich it with new flavors. Marinated cheese can be served as an appetizer for any drink, and the rest of the marinade can be soaked with fresh bread.
Alexey Onegin

Take a hard aged cheese made from cow's or goat's milk for this appetizer. I found Serbian in the store and bought it to preserve authenticity, but now, fortunately, there are quite worthy Russian-made hard cheeses. Cut the cheese into small cubes with a side of about 1 cm.

I have already written a lot about Mediterranean culinary traditions. Actually, we can safely say that two-thirds of all the material accumulated in our blog is devoted to this topic to one degree or another. Since childhood, the gastronomic preferences and tastes embedded in me, as well as general ideas about food in general, although indirectly, are connected with.

Here, in the lands where I was born and raised, there was a large ancient Greek colony of Olbia, which was founded by immigrants from Miletus as early as 647 BC. And, although the ancient Greeks eventually assimilated into the local population, and their language became a mixture of Greek and Scythian, they brought with them the rich culture of Greece of that period, including culinary traditions. In fact, these traditions were ultimately the basis on which the entire concept of Mediterranean cuisine was built.

Speaking about the influence of ancient Greek culture on the traditions of the indigenous population of the south of Ukraine, one cannot fail to mention another ancient Greek colony (by the way, also founded very close to the place where I was born) - Taurian Chersonesus (5th century BC).

By the way, the Greeks have never been translated in our area (I remember that in my class alone there were two Greek boys). Therefore, it is quite natural that in our cuisine there are many dishes that can be classified as Mediterranean without any reservations.

Due to the long history of its existence, the traditional Mediterranean menu has always been distinguished by the versatility of ingredients and at the same time a variety of dishes, since, on the one hand, the peoples who lived on the Mediterranean coast were in relatively similar climate conditions, grew, produced and consumed the same products, and On the other hand, sometimes they professed a completely different religion, had a different mentality from each other, as well as completely dissimilar customs and traditions.

The roots of the origin of Mediterranean cuisine should be sought in ancient Egypt and ancient Greece. At the same time, the conceptual approach to this culinary phenomenon began to take shape quite recently. The term "Mediterranean cuisine" was first used in 1950 by American culinary writer Elizabeth David in the world bestseller "The Book of Mediterranean Food". Here, on the pages of this book, the eminent author proposed the first detailed concept of such a kitchen.

The basis of the said cuisine, Miss David called the three main classical ingredients: bread, olive oil and wine, which formed the basis of the diet of all peoples living in the Mediterranean. They were called among the ancient peoples of this region "food of the gods."

Dishes, which necessarily included wine, butter and bread, were common in almost all countries of the Mediterranean basin. The discovery of the New World, and consequently a whole range of new ingredients, complemented the already extensive menu of this cuisine.

Our today's recipe for spicy goat cheese with garlic and herbs is one of the oldest in the list of dishes that for thousands of years were considered mandatory on the dining table, both an ordinary peasant and a noble aristocrat. It is this kind of cheese in flavored olive oil, served with hot tortillas and red wine, that was considered a typical meal of the Mediterranean inhabitant more than two thousand years ago!

(for four to six servings)

Ingredients:

  • 500 grams of fresh and soft goat cheese (gently tear into large pieces with your hands)
  • 12-16 allspice peas
  • 1 teaspoon coriander seeds
  • 3 large cloves of garlic (peeled and pressed through a garlic press)
  • 2-3 wide orange peel strips
  • 2-3 wide strips of lemon peel
  • 2 bay leaves
  • 1 star anise
  • Half cinnamon stick
  • 2 cloves
  • Half teaspoon dried oregano (oregano)
  • Half teaspoon thyme
  • 1/4 teaspoon dried chili flakes
  • 2 tablespoons white wine vinegar
  • 8-12 slices ciabatta or white bread (toast in a dry pan)
  • Quality olive oil
  • coarse salt

Cooking:

  1. Roast allspice and coriander seeds in a dry frying pan. Transfer to a mortar and roughly crush with a pestle.
  2. Pour 200 ml of olive oil into a medium-sized ceramic bowl and add garlic, allspice, coriander seeds, thyme, oregano, chili, bay leaf, anise, cinnamon, cloves, orange and lemon peels. Add white wine vinegar to this. Leave at room temperature for 1-2 hours.
  3. When the oil is infused, put it in it and mix so that the entire surface of the cheese is covered with oil and spices.
  4. Cover with cling film and put in the refrigerator until the next day.
  5. Before serving, the cheese must be taken out of the refrigerator 1-2 hours before use, so that it warms up to room temperature.
  6. We serve bread and wine with cheese ...

Cheese pickling recipes.

Marinated cheese is a popular delicacy not only for gourmets. In Germany, Greece or France - each country has its own special recipe. Try it, you will surely succeed.

Basic pickling rules
* Soft cheeses such as camembert, mozzarella, goat's cheese and sheep's cheese are suitable for pickling.
* Before marinating, the cheese must be kept at room temperature for 1 day so that its inherent aroma fully “manifests”.
* The rind does not need to be cut. Marinate the cheese the way you bought it in the store. True, some housewives prefer to cut it into small pieces.
* Put the cheese in layers alternately with the prepared spices in a clean dish made of glass, clay or porcelain, pour vegetable oil (preferably olive oil), seal tightly and put in a cold place for 1 week.
* The remaining vegetable oil can be used again for pickling; It is also suitable for preparing sauces for salads.

French marinated cheese
Cut into small pieces 400 g of different types of cheese from cow, goat and sheep milk. Layer in a suitable vessel along with 15 juniper berries, add one sprig each of rosemary and thyme, minced onion, 1 tbsp mashed white and black peppercorns, 2 bay leaves and 3 chili peppers. Pour everything with soybean oil, seal tightly and put in a cold place.

PICKLED CHEESE WITH TOMATOES
Ingredients:
500 gr of tomatoes and young cheese such as suluguni or mozzarella

For the marinade
60g rast. oils (preferably olive oil)
60 ml dry white wine (maybe a little more)
3 art. l. wine vinegar
1-2 tbsp. l. water
1 bunch (larger) green onions
1 bunch of basil (I myself most often take 1 tsp of dry basil or
1-1.5 tsp seasoning mix "Provencal")
2 tbsp. l. Sahara
salt and black pepper to taste

Cut the cheese into fairly thin slices. Finely chop the greens. Prepare the marinade and put the greens there. Beat with a fork until sugar and salt are completely dissolved. Put the cheese in a wide dish, always in 1 layer and pour the marinade on it.
Cover tightly and refrigerate for at least 3 hours (preferably 12).
When the cheese is ready, cut the tomatoes into thin slices. Lay on plates in strips - a strip of cheese, a strip of tomatoes. Pour in the marinade. Serve with fresh French bread, you can with not very dry toast, just with fresh white bread.

Marinated cheese with brandy and honey
250 g cheese any to taste
75 ml brandy
75 ml honey
1 star anise (anise) or cardamom
Crush star anise into large crumbs
Mix brandy with honey and anise, mix thoroughly
Cut the cheese into small pieces, put in a jar, pour over the brandy, mix gently, close and refrigerate for 48 hours.

Very tasty served with fruit.

Marinated cheese.
We will need.
150-300 g of cheese "Mozzarella", "Poshekhonsky", "Russian", you can add pieces of smoked cheese
3 tsp balsamic vinegar
4 tbsp. l. vegetable oil
2 tsp Sahara
1 medium lettuce
Dried chili peppers (flakes), dried basil, pepper mix - to taste
Finely chopped dill, basil, fresh chili pepper - optional

Cooking.
We clean the onion, wash and cut into thin half rings. We cut the cheese into small cubes, mix with onions and spices, add greens (if you decide to use it).
We prepare a dressing from balsamic, vegetable oil and sugar and pour cheese cubes on it. Mix well. We put the cheese in a jar, cover with a lid and let it stand for a day or more in the refrigerator.
Such cheese is good both as a component of a salad and as an independent snack.

Marinated cheese with garlic
Ingredients:
Curd cheese of the “Adygei” type without salt
red chili pepper
Sun-dried tomatoes (or dry slices)
Garlic
Dill dry
oregano
Salt
Sugar
Vinegar
Vegetable oil

Cooking:
Cheese cut into cubes.
We prepare the marinade - mix all the seasonings and spices, add vinegar and vegetable oil and chopped garlic.
We shift the cheese in layers, pour the marinade and refrigerate for a day.

Marinated cheese with lemon juice
250 g of any cheese

MARINADE
100 ml vegetable (olive oil)
3 tbsp lemon juice
1 1/2 tbsp liquid honey
1 tbsp mixtures of basil, thyme, oregano, rosemary
1 clove of garlic (optional)
a pinch of hot pepper.
Mix all ingredients for the marinade
Cut the cheese into small pieces 2 cm thick.
Warm up a plate
Put the cheese on a warm plate and pour over the marinade.
Leave to marinate for 1 hour at room temperature.

Marinated sheep cheese
Ingredients:
Sheep cheese (you can take goat cheese, you can use Camembert and other semi-soft and soft cheeses)
Half a liter of olive oil
2 onions
Four cloves of garlic
Two pods of red sweet pepper - fresh, of course
Aromatic herbs such as thyme, rosemary, cilantro
Grape leaves are either fresh from the garden or pickled from the store
A couple of bay leaves
A teaspoon of ground black pepper

Let's start marinating:
Wash, peel and slice garlic, onion, sweet pepper
Now cut herbs
And now we cut sheep cheese into cubes (I remind the forgetful - any other soft or semi-soft cheese is also suitable)
Layer the cheese and the rest of the ingredients in a jar
Pour in olive oil
We close the bank
We put the jar for three days in a cold dark place (you can on the bottom shelf of the refrigerator)
Once the cheese is soaked and marinated, it can be served as an appetizer.

Marinated cheese with roasted sweet red peppers
Ingredients
2 blocks (250) White cheddar cheese
2 packs (250) creamy melted cheese
3/4 cup chopped roasted sweet red pepper
1/2 cup Olive oil
1/4 cup white wine vinegar
1/4 cup balsamic vinegar
3 tablespoons chopped green onions
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1 tablespoon sugar
3 garlic cloves, crushed in a garlic press
1/2 tsp salt
1/2 tsp pepper

Cooking:
Cut each block of cheddar cheese into twenty slices. Cut each block of processed cheese into 18 slices. Stack sandwiches of cheddar-processed cheese - cheddar and processed cheddar-cheese - processed cheese. Using a knife, spread the melted cheese evenly. Create blocks of cheese; put in a dish.

Combine roasted peppers, oil, vinegar, onion, herbs, sugar, garlic, salt and pepper; pour cheese. Close and refrigerate overnight, turning occasionally. Drain off excess marinade. Serve cheese with fried bread or crackers.

Spicy marinated cheese with olives
Required Ingredients:
spicy Cheddar cheese - 230 gr.,
mozzarella cheese - 230 gr.,
minced garlic - 2 cloves,
chopped hot peppers - ¼ cup,
green olives, chopped - ¼ cup,
black olives, chopped - ¼ cup,
fresh parsley, chopped - 2 tablespoons,
Italian herbs - 2 tsp,
olive oil - 3 tablespoons,
pepper.

Cut cheddar and mozzarella into slices. Mix the rest of the ingredients.

Arrange the cheese on a large flat dish, alternating Cheddar and mozzarella.

Arrange spicy ingredients on top. Drizzle with olive oil and refrigerate for 2 hours.

Serve with a baguette or crackers.

Marinated goat cheese with sweet pepper and eggplant sauces
4 medium sized eggplants
2 red bell peppers
250 g goat cheese
juice of 1 lemon
juice of 0.5 orange
1 sprig rosemary
1 lime
2 tbsp. l flower honey
olive oil
100 ml
salt

What to do:
Cut the cheese into small slices and transfer to a deep bowl. Mix honey, orange juice, chopped lime zest and rosemary leaves. Pour the cheese with the resulting marinade and refrigerate for 3-4 hours.
Wash the eggplants and peppers, dry them, put them on a baking sheet and, pouring 80 ml of olive oil, bake in the oven at 180 ° C for 25–30 minutes.
Transfer the roasted peppers to a bowl and cover tightly with cling film. Cut the eggplant lengthwise, scoop out the pulp with a spoon, rub through a sieve. Add 1 tbsp. l. oil, lemon juice, season to taste with salt and pepper.
Peel the peppers, remove the skin and seeds, puree in a blender with orange juice, a pinch of salt and the remaining olive oil.
Serve cheese with cold eggplant and sweet pepper sauces. Eggplant sauce can also be used as a dip with vegetables or snacks.

Marinated cheese with red pepper and spices
Ingredients: 100 g cheese, 1 red pepper
Marinade: 2 tbsp olive oil, 2 tbsp. white wine vinegar, 1 tbsp. crushed green pepper, 1 tbsp. fresh thyme, 1 garlic clove.

Cooking method:
Make sure the glass jar is clean and has a tight lid. Cut the cheese into cubes the size of a sugar cube. Poke holes in the cheese cubes with a fork to soak them in the marinade. Mix the ingredients for the marinade. Put the cheese together with the chopped red pepper in a glass bowl and pour over the marinade. Screw the lid on tightly. Leave the cheese in the jar for a couple of days before serving. Serve at room temperature as an appetizer on its own or with a lettuce salad.

Cheese marinated with oranges and garlic
Ingredients: 100 g cheese, cut into 2.5 cm cubes, 50 g walnut kernels, 2 garlic cloves, 1 zest and slices of one orange.

Marinade: ¼ tbsp. salt, ¼ tbsp. red pepper, 2 cups olive oil, 2 tbsp. vinegar, 1 tbsp. fresh thyme.
Cooking method:
Divide the walnut into 4 parts. Cut the garlic into thin slices and fry in oil until light brown. Put the pieces of cheese, walnuts, garlic, zest and peeled orange slices in a jar, mix the ingredients and pour over the marinade. Place in the refrigerator for a day - a maximum of three. If necessary, add vinegar to taste. Serve as an appetizer on its own or in combination with other dishes, or use as a salad ingredient.

French marinated cheese
Ingredients: 100 g of cheese, cut into 2.5 cm cubes, 50 g of olives, 2 tbsp. chopped leek

Marinade: 2 tbsp white wine vinegar, 2 tbsp. olive oil, 1 tbsp. chopped oregano, ½ tsp finely chopped fresh green pepper, 1 tsp. fresh thyme, 1 clove finely chopped garlic.

Cooking method:
Mix the ingredients for the marinade. Put the pieces of cheese, olives, leeks in a jar and pour over the marinade. Put the jar in the refrigerator for a day - a maximum of three. Serve as an appetizer on its own or in combination with other dishes, or use as a salad ingredient.


 


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