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What do we do when we have several kinds of cheese in the fridge and no one consumes them anymore? We try to prepare something with them so as not to throw them away, because, to be honest, I do not agree at all to throw away food. I always say to make a little food, to buy fewer products just so that they don't end up in the basket because they all seem quite expensive to me. So I combined them and made some super good muffins. I hope you enjoy!
- 4 eggs
- 5 tablespoons oil
- 5 tablespoons yogurt
- 60 gr cheese
- 40 gr parmesan
- 100 gr of cow's milk
- 60 gr sheep case
- 6-7 tablespoons flour
- 1 teaspoon baking powder
- green dill
Preparation time: less than 60 minutes
RECIPE PREPARATION Cheese muffins:
I mixed the eggs with a pinch of salt. Incorporate the oil and then the yogurt. We put the cheeses all on the grater. Add the Parmesan cheese and cheese, then the sheep's cheese and the cow's milk. Sift the flour, pour it into the above composition together with the baking powder and a knife tip with pepper. Mix lightly, and at the end sprinkle a little chopped green dill.
We prepare some forms of silicone muffins (or whatever you have) and we fill them 3/4 with the composition prepared above. We place them on a stove tray and put them in the hot oven at a suitable temperature. After 25 minutes, check them with a toothpick and if they are brown.
When they are ready, take them out to cool and then serve. They are great to pack, on a plate with snacks or next to a cup of tea, coffee ...
Muffins with apples and carrots - the perfect recipe for breakfast
This is the muffin recipe that gives you the energy you need to start a new day.
320g wholemeal flour
60g ground pistachios
130g brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon powder
Half a teaspoon of salt
100ml liquid coconut oil
3 eggs husband
3 peeled carrots and wash
100g apple Granny Smith without core
100g crushed pineapple
30g dried cranberries
35g sunflower seeds
50g old demerara
Method of preparation
1. Preheat the oven to 180 degrees. Put muffin paper in the tray.
2. Grate the carrots and apples. Mix flour, pistachios, sugar, baking soda, baking powder, spices and salt and mix well.
3. Add eggs and oil, then carrot, apple and pineapple, along with cranberries, sunflower seeds and combine.
Appetizer check with pumpkin and cheese
Here is a special recipe: Appetizer cake with pumpkin and cheese. Sidy's recipe sent.
150 g sheep case
150 g of cow's milk
250 g flour
200 ml of milk
1 sachet of dry yeast (baking powder)
3 tablespoons olive oil
1 boiled carrot (longer)
3 green onion threads
Method of preparation
We clean the pumpkins and then we grate them on the grater with big holes. We need about 500 g of grated pumpkin.
We grate the cheeses with the same grater.
Separate the egg whites from the yolks, add a pinch of salt and mix the egg whites until they froth.
Beat the yolks well with the olive oil and gradually add the flour and milk, adding in the meantime the yeast or baking powder that you have around the house.
Mix with a spatula to blend well.
Finely chop the green onion, with all the green leaves. Chop the green dill, then add them to the composition. We match the taste of salt and pepper.
We take a cake form that we cover with baking paper greased with butter and we pour half of the composition.
Place the boiled carrot given through the flour, in the middle of the cake, horizontally and pour the remaining composition over it.
Put the cake pan in the preheated oven at 160 degrees C, until it browns nicely on top, about 50 minutes.
After it is baked, we let it rest in the tray for about 10 minutes, then we take it out and we can slice it.
It can be served both hot and cold.
If it is cold, it can be served with a dill sauce with sour cream.
12 Keto recipes, gluten-free and dairy-free
A lot of people avoid both gluten and dairy nowadays, but when you want your cake, it can be difficult to find one that does not contain gluten or dairy products. Therefore, it is best to make one from scratch using a gluten-free, dairy-free cake recipe . All recipes in this collection are gluten free, dairy free, low in carbohydrates and these !
Although food allergies and food sensitivities have prevented many people from consuming gluten and dairy, others have chosen to avoid both for various health reasons. And with the popularity of the paleo diet, more dairy-free dietary benefits are being tested. But if you are looking for keto cake recipes, it can be hard to find others that are paleo.
Keto, gluten-free, dairy-free cakes
All gluten-free and dairy-free cake recipes are linked in the image gallery. Launch the gallery and you will find a link to each recipe in the caption of each cake photo. If you want to save the recipes for later viewing, be sure to save the collage image below on Pinterest.
Want to see more low-carb cake recipes? Here are some collections of recipes to check out:
- Low-carb muffins
- Keto Mug Cakes
- Low-carb lemon cakes
You may want to check out other keto desserts and dairy-free keto recipes.
Lisa MarcAurele is a former software engineer who founded the Low Carb Yum food blog in 2019 to share simple, low-carb recipes. He also writes regularly for All Natural Ideas, a site that offers healthy holistic living tips. For those who want to reduce carbs, Lisa offers a free e-book on her website with information on how to get started.
Oven frying pans
Bread toasters are, well, mini-ovens. Your regular cookie sheet will not fit there. So arm yourself with these tools suitable for the toaster.
- Small sheet for biscuits.An 8 x 11-inch cookie sheet fits most standard toaster ovens, but see the model's instruction manual for size instructions. Don't you want to go to the kitchen shop? Aluminum foil always works in a tip.
- Six-cup muffin box.It's no surprise that a 12-cup box of muffins isn't compatible with the toaster oven, but not some 6-cup boxes. Be sure to buy one that has less metal around the edges so that it fits. (Check the dimensions of the package.)
- Ramekins.These small oven cups are great for baking with oatmeal, baked eggs or individual fruit chips.
- Bread pan.A standard-sized pan is probably a little too big for a toaster oven. Look for one that does not exceed 10 x 5 inches or go with mini-pans.
Are you planning to become a connoisseur of the toaster? Invest in a toaster baking set that includes a mini baking sheet, muffin tin, cooling stand and cake pan.
- 2 sachets of Quinoa Panzani
- 2 cups of flour 000
- 1/2 cup brown sugar
- 1 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup candied blueberries (can also be cranberries)
- 1/4 cup oil
- 1/4 cup honey
- 3/4 cup milk
- 1 egg tied
- 1 teaspoon vanilla essence
- Cook the quinoa according to the instructions
- Preheat the oven to 180 ° C.
- Prepare a muffin pan. Grease with oil.
- In a medium bowl, mix the flour, sugar, baking powder, salt and blueberries
- In a small bowl, combine oil, honey, milk, egg, quinoa and vanilla
- Add the milk mixture over the flour mixture and mix only until the ingredients are combined. Divide the dough into the slots in the muffin tray.
- Bake for about 25 minutes. Remove the tray from the oven and transfer to a pan until cool.
- Blueberry and Quinoa muffins
- Rice pudding with nuts and caramel
- Catalan rice cream
- "Carbonara" butterflies with mushrooms
- Butterflies with seafood
- Butterflies with chicken, nuts and gorgonzola
- Grated quinoa and cheese, with aioli sauce
- Lasagna with salmon and spinach
- Polenta with milk
- Mamaliga in 3 minutes
- Rolled polenta with 4 cheeses
- Small with grilled polenta
- Rice with breaded meat
- Rice with pork ribs and peppers
- Rice with shrimp and mussels
- Rice with milk and vanilla pods
- Rice with cinnamon and lemon
- Italian style rice
- Easter for children
- Rigne feathers with chicken and mustard
- Rice cakes
- Quinoa with delicious vegetables
- Risotto with mushrooms
- Ham rolls stuffed with rice salad
- Caesar salad with rice
- Tropical fruit salad
- Vegetable salad and Quinoa tricolor
- Quinoa salad, avocado and chicken
- Couscous salad with shrimp
- Couscous salad with vegetables - Tabbouleh
- Couscous salad with pomegranate
- Rice salad with avocado and salmon
- Rice salad with seafood
- Rice salad with dehydrated fruits
- Rice salad with sun-dried tomatoes and capers
- Rice salad with salmon and pepper
- Quinoa salad with anchovies and baked peppers
- Quinoa salad with tuna and cherry tomatoes
- Quinoa salad and beets
- Salad in three colors with fusilli and tuna
- Neapolitan spaghetti
- Tagliatelle with "sun vegetables"
- Tagliatelle with hot peppers and shrimp with lemon
- Tagliatelle with lemon cream and tuna
- Tagliatelle with vegetables
- Rice tart with milk
- Rice tiramisu
- Stew with polenta
We all like cheese and we all consume it, even if there are pros and cons.
There are many categories and many kinds of cheese, and the choice, most of the time, we make according to our own taste.
As for how healthy they are & # 8230see below.
If we look at the calories & # 8230 are all there, the average being about 230 calories / 100g
The preparation is done by coagulating the milk casein. They differ in the type of milk used or the production process, but all contain calcium, protein, zinc, phosphorus, magnesium, vitamin A and B vitamins (B2 and B12).
The most important thing to keep in mind is the amount we consume - an average of about 50g / serving (about 2 slices).
It is advisable to check the fat content of the cheese you want to buy, as well as the salt content, which must be as low as possible.
Cheeses do not contain carbohydrates but are rich in protein. It is not advisable to associate them with any food, such as meat, eggs or white bread, because it makes digestion difficult. The best combination is the combination with vegetables (raw or cooked), rice and whole grains.
Most calories & # 8212 parmesan = 470 calories / 100g
Least calories & # 8212 urda = 110 calories / 100g
Whether we are talking about telemea, cow's cheese, cheddar, bellows cheese, feta cheese, mozzarella or ricotta - I recommend eating them in a balanced diet, but in moderation.
Cheese muffins - Recipes
- Cut the Emmentaler, Gorgonzola and Fontina into cubes. Grate the Parmesan cheese.
- Put the cheeses in a non-stick pan, cover with milk and let them melt over low heat.
- When the cheeses have melted, add a nutmeg powder, mix well and cover with a lid. Remove from the heat and let the pan stay warm.
- Meanwhile, prepare the polenta from the Panzani corn, adding a teaspoon of salt and a tablespoon of olive oil, stirring constantly, to incorporate evenly.
- When the polenta is ready, turn it over in a tray in which you put baking paper (previously greased with 1 tablespoon of olive oil or butter, so that the polenta does not stick). The polenta layer should be about 2 cm high.
- Allow the polenta to harden and add the mixture of hot cheeses over it, which you spread evenly.
- Roll the polenta and cheese and put in the oven, in the baking paper, for another 5 minutes.
- Allow to cool and remove the rolled cheese with cheese on a plate. Cut into slices.
- Remove to plate. For more flavor, you can add a tablespoon of sour cream over the slices and sprinkle with grated Parmesan. Serve with tomato salad and green onions, to which you add plenty of freshly chopped dill.
Curtea Colors Association, a name seen in the sky
"I founded, in association with an Italian friend and another from Timișoara, the Curtea Culorilor Association. The name comes from the rainbow that was shown to me, the first time I was there and I doubted whether or not to move to a small village so small and abandoned by the world. "
Rosehip syrup kissed by the colors of the rainbow
"It simply came to our notice then an association made by women for women. The team is me, a friend from Italy who helps us find funds to complete the structures, and Clara and her husband (both doctors), who live in Timisoara and are available every weekend to the village world for a consultation, advice . Petronela came to us in 2012, and now there are three of us: me, Gabriela, and Petronela. The three of us live together as a family, each has its own room and, in order to receive more girls, we are waiting to finish the second house. This year we also have a volunteer, Cristina, who comes from Timișoara every week, and she helped me write our story for you. ”
How the cheese is produced at the Curtea Colores Association
"We produce the cheese three times a week, the cheese with the two-day milk stored in the refrigerator at a temperature of 4-5 °. In the morning we cream it, with the cream we produce butter and then we start with the manual pasteurization at 72 ° for 20 seconds. Then we add lactic cultures, natural veal curd, and follow each recipe separately. ”
"Italian cheese requires a lot of work, a lot of patience and attention, it is a mixture of passion, love and strict rules."
"To support us, and because I really missed Italian cheese, I went there (in Italy) to learn how to do it, I went to some small producers to find out their secrets. Slowly, slowly, we started to make for ourselves, to buy, one after the other, tools, to make projects to develop this idea, to go after documents. We now have a milk processing unit and we produce different kinds of cheese. ”
Artisanal cheeses and asparagus
"The whole process, from creaming to putting the cheese in the molds and cleaning the place where we produce, takes about 8 hours. The next day, the cheese is removed from the molds and placed in brine, where it remains for 12 to 24-36 hours, depending on the weight of the mold. Once a month, we make a form of about 100 liters, which remains in brine for 10 days. Then, twice a week, the forms that are maturing in the cellar will be cleaned of mold. ”
"Beauty and attention to detail are very important to us, as well as how the product is packaged and sold. .
Some of the kinds of artisanal cheese
The 10 kinds of Italian artisanal cheeses
"Over time, we have developed our range of cheeses, and we currently produce 10 types of cheese, of which 7 are matured:"
„Sârbova cheese is a cheese made with milk from two milks, one in the evening (skim milk) and one in the morning, using whole milk. After pasteurizing the milk (at 72 ° for 20 ”), add fermenters, break the curd and heat a second time. After shaping, the cheese is pressed through hot whey. Remove from the mold and place in brine. Then it is matured in the cellar, on natural wood planks, for a period that can be from one month to 4-6 months. Depending on the season and consistency, the flavor of the cheese changes. That is why in summer, when the milk is weaker, the cheese becomes stronger, and in winter, when the milk is fatter, the cheese remains a little creamier.
Tondello it is, like any cheese we mature, produced with milk from two milks and skimmed. The pasteurization of the milk is done at 72 ° for 20 ”. . The pieces of cheese are pressed into the hot whey.
Tondello with spices or nuts it is made according to Caciotta's recipe, but we add the spices that are used in Italian cuisine. The cheese is matured for 15-40 days.
Tomasar is a cheese made with milk from two consecutive milkings, one in the evening (skim milk) and one in the morning using whole milk. The milk, after we have pasteurized it (at 72 ° for 20 ”), we cool it at 35-37 °, we add natural ferments and after a while, we put the natural veal curd. After 30-40 minutes, break the curd and let the curd settle and drain the whey. When it has deposited, we mix it once more and let it deposit again. Now it is ready to put in molds that we leave in a warm room (30-35 °) for 3 hours. The next day we put salt and put it to mature in the cellar for at least 30 days. Here we clean it and return it daily.
Caciotta it's almost like the Tondello recipe, except that the pieces of cheese are no longer pressed into the hot whey. It is the simplest recipe for matured cheese and can be seasoned with almost any type of spice, from pepper to basil.
Caciotta with chilly / cumin / pepper it is made according to the Caciottai recipe, to which we add chilly / cumin / pepper.
Ricotta it is a dairy product that we get from whey after we have produced the cheese. The whey is heated to approx. 90 ° to raise the ricotta to the surface. It is a fresh and low-calorie product, suitable for weight loss and for younger children. Ideally eaten fresh, spread on toast, flavored with different flavors, with hardened onions, garlic, sun-dried tomatoes. It can also be used to season pasta, mixed with tuna or boiled or fried vegetables. Sweetened with sugar or honey, it can be used to prepare various sweets or creams. It has a short shelf life, only 5 days from the date of manufacture and needs to be stored in the refrigerator at a temperature of 4-8 °.
Stracchino it is a fresh, raw cheese, for which the milk is heated only once or even not heated if it is prepared immediately after milking the cows, but we prefer to pasteurize the milk before any processing. The milk is used non-fat. It has a delicate taste that maintains all the flavor of the milk. Stracchino cheese is creamy and spreadable. The name comes from a dialect in Lombardy, stracch means tired. Being a fresh cheese, it must be consumed in ten days at most. "
How artisanal cheeses are made
"With the milk obtained from our cows, we produce matured cheeses. Our cheeses are based on Italian recipes (with natural ferments and veal curd), matured in a specially arranged cellar. ”
"We also have the possibility to authorize the sale of our cheeses. If at the beginning we made cheese in our personal kitchen, in time we managed to open a special workshop for cheese production, with a complete set of necessary utensils. We now produce cheese for three days a week, from 60 liters of milk / day. The day we produce cheese actually starts on the eve of the previous day, because for most cheeses we use the milk from the evening milk with the milk from the morning milk. ”
The largest and most mature cheese and the smallest, at the Reciproc store in Timișoara
"We cream the milk on the eve (the cream we use to produce butter), then we pasteurize the milk at a temperature of 72 °. With the help of a coil through which the cold water passes, we cool the milk to add the ferments. For different periods of time (depending on the recipe) let the fermented milk rest, then put the curd. After the milk has hardened, we break the curdled milk, distribute it in different shapes (molds), add different tastes and at different times, depending on the recipes, turn the newly formed pieces of cheese into molds to drain the dice very well. ”
"Depending on the type of recipe, there are cheeses that turn at 15 ', some at 20', others at 30 ', or even at 1 hour. In the meantime, we need to clean the utensils used to produce the cheese, an activity that takes us at least two hours. Special products for the food industry are used to clean them. ”
"The next day, depending on the recipe and the size of the form, we also put the pieces of cheese in brine for different periods of time - from 12 hours to even 10 days."
"After the pieces of cheese are removed from the brine, we store them for maturation in the cellar, for different periods of time. For example, Caciotta needs 15 days of maturation, Tondello can last up to 6 months, and Sârbova can mature even a whole year - for lovers of hard cheese essence! In the cellar, every two days, the pieces of cheese, regardless of their size, are cleaned by hand and turned over. ”
Cheeses ripened in the cellar
The vegetable garden from Sârbova
"In Sârbova we also have a 3000 sq m garden for vegetables and fruits. We still have 4000 square meters planted with alfalfa for animals. We have a small tunnel for seedlings, but we don't have a vegetable greenhouse, so they grow naturally in their time. In the garden we have onions, potatoes, carrots, lettuce, cabbage, peas, zucchini, green beans, tomatoes of various kinds, and ribs (an Italian salad that is eaten boiled). ”
"We also have a part of the garden that has asparagus cultivation and a part is planted with strawberries, a Romanian variety that I received and gradually multiplied. Vegetables are more for our consumption and to put in jars for the winter. Maybe in the future, when we have more, we will put them on the market. ”
Cheese and vegetables, jars and herbs from the Curtea Culorilor Association from Timiș County
Where are the vegetable seeds from the garden
“Most of our seeds come from friends in Italy or Romania, from EcoRuralis, from traditional producers, or they are seeds that we keep from one year to the next. In the garden we do not use anything for pests, except products such as nettle maceration, patience in gathering Colorado potato beetles and sometimes, in tomatoes, we use eggplant or Bordeaux mixture. ”
The animals in the Court of Colors
"We also have animals: first, two dogs and a cat are part of the family."
"We also have chickens, which have almost 150 square meters of grass available. This land is divided, in a way, into two areas, where we move the chickens to the other side when the grass ends. There are also rabbits, which are also entitled to an area of almost 80 square meters, also divided into different areas. "
"Every rabbit has its share, where to dig galleries to make its nest. So is the rabbit who takes care of all three in a row. This year they gave birth to 9 bunnies. There were probably several, but the cat thought of playing with them & # 8230 We also have two cows, which go daily, from spring to autumn, with their friends from the village, on the meadow. With all these animals, we are not short of garden waste! ”
"Everyday work is a lot and we try to do everything we can, not just be done, because we like to live looking at the beauty around us."
Where and When we find cheeses from the Curtea Colors Association
Today ASAT member, Curtea Culorilor Association delivers weekly in Timisoara, on Tuesdays and Wednesdays to honor orders made by email or phone. The address of the association is: Sarbova village no. 161, Racovița commune, Timiș county (see on the Farm Map).
„On Tuesday, customers can taste and order at Asat distributors and every Wednesday at Cafenea Reciproc, on Str. Marasesti 14, from 17.00 to 19.30. Or, even better, customers can come directly to us at the Association to see where and how we produce. ”
You can find Adriana at email: [email protected], or at phone: 0740.346.836, or on Facebook Curtea Culorilor Association.
DSVSA authorization for the Color Court Association as a milk processing unit