Vegetarian taste

“Terroiror the ‘flavour of the land’ is of key importance to a cheesemaker. Where and what animals eat directly impacts the taste and components of the milk, affecting the cheesemaking process and consequent results.

This uplift of minerals and food from the soil is what gives us variety as well. Does where I grow in Waihi have different soil, vegetation and weather patterns than other places in New Zealand? Is the makeup of the milk from my Jersey cows different from my next door neighbour’s Friesian cows? Yes, it is. Land and breeding make a difference. It is what makes

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Salad

Salad «Scarlet Poppies»

We need

300 grams of boiled red fish (any) 2 boiled potatoes, 2 boiled eggs, 100 grams of cheese, 1 tomato,

300 g of mayonnaise, salt and pepper to taste.

For decoration:

3 tomatoes, 3-4 sprigs of dill,

5-6 olives.

Prepared as follows:

1. separate the fish from the bones, disassemble into small pieces. Tomato cut into cubes, potatoes, eggs, and cheese, three on a grater.

2. Prepare the dressing: with tomato circles cut away a thin layer of skin, grind the olives.

3. We spread layers of lettuce: potatoes, fish, tomatoes, eggs, cheese. Each layer of

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Salad ! «Cocktail cherries»

We need

300 grams of ham, 3 boiled eggs, 3 fresh cucumbers, 100 grams of cheese, 250 g of mayonnaise, salt and pepper to taste.

To decorate: bunch green onions, 1 small tomato, 2-3 tbsp. tablespoons canned green peas, 2 slices of cucumber.

Prepared as follows:

1. ham and cucumbers cut into sticks, eggs and cheese, three on a grater.

2. Prepare decoration: tomato cut in half, scallions shred (2 pen reserve).

3. Put the salad layers: ham, eggs, cucumbers, cheese. Each layer of salt and pepper to taste, coat with mayonnaise. Boca salad and sprinkle with green onions. From

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Recipes from the fairy-tale characters.

INGREDIENTS

■ hazelnuts 100 g

■ ALMOND -6o G «MILK — oo ML

■ -N0Y CREAM 20% fat content — 300 ml of «Sugar — 2 tbsp. L.

■ Carrot-1 pc.

■ G to taste

Hazelnuts and almonds in the oven to dry, cool and grind in a blender. Pour nuts, milk, bring to a boil, boil for 4 minutes over medium heat. Then add the cream, even after 4 minutes put the sugar. Once the sugar has dissolved, remove the soup from the heat and grind in a blender until the consistency of mashed potatoes of uniform. Salt to

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GOOD TASTE

When Minnie and Peter Craske moved to the historic town of Tunbridge Wells, they were determined to realise their dream of living in an elegant Victorian townhouse. After setting up home in rented accommodation they began the search for their ideal home.

Then one morning, after eight long months of house¬hunting, a For Sale sign appeared outside a place the couple had been admiring. ‘It was incredible,’ says Minnie. When we viewed it, it surpassed all expectations. It was as if it had been tailor-made for us.’ The couple have four children, Emily, 20, Beth, 17, Harriet, 12, and James,

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FIRST MEAL.

GREEN SOUP.

Products:

Broccoli — 250 g

Cauliflower — 250g

Beet leaves — 100 g

Olive oil — 1 tbsp. l.

Parmesan — 50 g

Cream 20% — to taste

Salt, black pepper — to taste

4 portions 30 minutes

Preparation:

1Razberite broccoli and cauliflower into florets, pour 1 liter of water and bring to a boil. Season with salt and cook until cooked cabbage.

2 beet leaves finely chopped, add to the soup and cook another couple of minutes.

3 Turn soup puree with a blender, add olive oil and pepper. Bring the soup to a boil again.

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Olive tastes Greece

Whatever happens in the world, a siesta in Greece — is sacred, and the ability to enjoy the pleasures of life, such as quality food — shown first, erected in philosophy

Greece — it is not only beautiful beaches, Orthodox churches and historical monuments. This is particularly hospitable, open people, with ancient tradition in food culture. We asked our experts, what is the secret of longevity of this nation.

Dmitry Ignatiev: Olives and olive oil — the most important part of the Greek diet and prosperity. When asked about his wealth of Greek, have in mind the number of

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New items from the basket

In the fall of a variety of vegetables scatter eyes. I want to cook something special?

Note the interesting «tops» and «roots»!

You have never tried radichchio with spaghetti and beets as a filling for a sweet cake? It’s time to catch up! Fortunately now in the markets of «home» vegetables and herbs presented in abundance. But apart from the usual plants, without which it can not do any decent meal (such as carrots), we advise to put the eyes and less common in our latitudes, such as spinach, Swiss chard, fennel and radichchio. Feel free to add them

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Dolma

We need

40-50 vine leaves, 2 liters of boiling water (scalding)

4 to 5 sprigs of parsley (for decoration), a plate.

For the stuffing:

500g of meat (any), 2 onions, 1 cup of rice, 2 tablespoons. tablespoons softened butter, 0.5 cups of water, the beam dill and coriander, 1 tsp. dried mint (or a handful of fresh), salt and pepper to taste.

For the filling:

200 g sour cream, 2 tbsp. Spoon tomato paste, 1 cup broth or water, 2 tbsp. tablespoons vegetable oil, salt and pepper to taste.

For the sauce:

200 ml of buttermilk (or sour cream),

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HOT DISHES.

Rice noodles with squid.

Products:

Rice noodles — 250g

Kalmar — 3 pieces.

Onions — 1 pc.

Chili pepper — 1 pc.

Garlic — 2 cloves

Sesame oil — 2 tbsp. l.

Lemon juice — 1 tbsp. l.

Salt, green onion — to taste

4 portions 30 minutes

Preparation:

1 rice noodles fill with water at room temperature for 15 minutes, then drain and pour boiling water, leave for 2 minutes, fold in a colander.

2 0chistite squid and cut into thin strips. Onions, garlic, chilli and chop.

3 Heat the oil in a frying pan, fry the chilli,

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