This cheese is very easy and fast to prepare. It does not matter if you do not have domestic milk, as you can make extremely tasty cheese with purchased milk, as well.

INGREDIENTS :

2 l of milk ( at least 3.8 % fat )

400 g of sour cream ( at least 20 % fat )

2 tea spoons of salt

4 eggs

PROCEDURE :

1 . stir sour cream and eggs well …

2 . put the milk and salt to boil …

3 . as soon as the milk boils, add mixture of eggs and sour cream with constant stirring and continue stirring for ca. 30 seconds …

4 . when the milk boils again, reduce the temperature ( on my cooker the highest temperature is on number 9, so I reduce it to number 6 ) …

5 . now you have to be careful that the milk does not boil over, but it should be boiling all the time …

6 . stir the milk surface from time to time with a spoon, and continue cooking for ca . 15 – 20 minutes …

7 . while the milk is boiling you can see that milk proteins separate from the whey, and lumps are made …

8 . while the milk is cooking put a colander in the sink, and a moist gauze over the colander …

9 . strain the mixture from the pot through the gauze, press the cheese with a spoon, and tighten up the gauze with your hands as strong as possible to make all the whey come out of the cheese ( BE CAREFUL, IT IS VERY HOT ) …

10 . leave the cheese in the gauze for ca. 3 hours to let it cool down …

NOTES AND ADVICE :

You do not have to throw the whey away, you can salt it, cool it down and leave the cheese in the whey, in this way the cheese will stay fresh for a longer time.

If you do not want to keep it in the whey, you can boil some water, salt it and let it cool down, so you can keep the cheese in salty water.

For 1 l of liquid you need 60 g of salt, prepare as much liquid as needed – depending on your bowl and the size of the cheese.

It is not obligatory to keep the cheese in salty water or in whey.

If you want flavoured cheese, put the spice you want immediately in the milk, together with salt, so that cheese can get taste of spices.

You can use smoked pepper, chilli, curcuma, pepper, chive, oregano etc. …

If you want to make cheese with tiny chopped nuts, put the nuts into the pot 3 – 5 minutes before the end of cooking.

If you want cheese with olives, add olives at the very end of cooking and strain the cheese through the gauze immediately.

It is important that the gauze is clean, sterile and that it does smell like fabric softener or laundry detergent.

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Bundt Cake full of flavour and odour, ideal for lunch, excellent to serve with a good starter and fantastic with various dips.

INGREDIENTS : 

400 g Hokkaido pumpkin ( peeled and cleaned )

150 g Cheddar cheese ( you can use another one as well )

1 spoon of thyme ( dry spice)

200 g of margarine for cakes ( or butter )

½ tea spoon of salt

4 eggs

300 g of flour

1 package of baking powder

100 ml of milk

150 g of pancetta ( or other dried meat )

FOR BUTTERING A TUBE PAN :

butter and flour

PREPARATION :

1 . preheat the oven to 180 degrees

2 . butter a tube pan and put it in the fridge …

3 . cut cheese and pancetta to tiny dices (as tiny as possible) …

4 . wash the pumpkin, remove the seeds and grate it …

5 . cream butter and salt and add eggs gradually, one by one. Keep mixing till eggs get homogenous with butter …

6 . add milk, flour, baking powder and thyme and mix well …

7 . at the end add chopped cheese, pancetta and grated pumpkin and mix well …

8 . take the tube pan out of the fridge and sprinkle it with a little flour, and shake out the excess …

9 . put the batter into the tube pan and use a spoon to make it even …

10 . put the Bundt cake into the hot oven and bake for ca. 60 min ( it depends on your oven and shape of tube pan )

11 . leave the baked Bundt cake for 10 minutes after taking it out from the oven, and then get it out from the tube pan to let it cool down …

NOTE :

Take eggs and butter out of the fridge earlier, so they can have the same temperature before use.

If butter and eggs do not have the same temperature, lumps will appear during mixing.

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If you are fond of vegetables, then this is a top recipe for you, and if you are not, you are likely to become one when you try these vegetable summer rolls, peanut dip goes extremely well with them. The dip gives special charm to this recipe, as its taste suits vegetables perfectly. Combination of various tastes is likely to make you a vegetable fan, but do not forget that this peanut dip, which is obligatory.

INGREDIENTS :

1 avocado

1 carrot (a bigger one)

1 cucumber

200 g of maize

½ yellow, red and green bell pepper

1 courgette (a smaller one)

1 chicory

200 g of mixed salad

150 g of glass noodles

Rice paper (1 package of 12 pieces)

FOR THE DIP :

130 g of peanut spread (creamy)

juice of ½ lime

80 ml of water

3 spoons of agave syrup (or aronia

syrup and floral honey will also do)

1 piece of ginger (1 cm )

1 clove of garlic

3 spoons of soy sauce

ADDITIONAL INGREDIENTS :

food colouring (if wished)

PREPARATION :

1 . wash the vegetables and cut them into narrow strips, cubes or spirally, as wished …

2 . pour boiling water over glass noodles and add food colouring immediately (colouring is not obligatory, you can leave the noodles transparent) and let it stay for 5 to 10 minutes (read the instructions on the packaging) …

3 . in the meantime prepare the dip …

4 . grate the ginger, chop the garlic, juice the lime and put all the dip ingredients together, stir well and mix with a hand blender. Put the dip aside to continue the preparation …

5 .strain the glass noodles, wash them with cold water and oil them a bit to avoid their sticking together …

6 . oil the tray where you will line your ready rolls…

7 . dip the rice paper in warm water and take it out immediately, put it on the worktop and leave for a few seconds, so that it becomes elastic and flexible …

8 . line vegetables and glass noodles in the middle (any order will do) and wrap up …

9 .fold one side over the vegetables and close the left and right sides inwards and then just roll (roll slowly because rice paper is very sticky and cannot be rolled again if wrapped in a wrong way) LOOK AT THAT PROCEDURE ON THE VIDEO! …

TIP :

If you do not want to use food colouring, you can make some juice by boiling vegetables and pour it over the glass noodles to get various colours (noodles do not get such an intense colour as they do with food colouring and they get some taste of juice, too) .

You can put some smoked salmon or cooked chicken together with vegetables into your summer rolls or you can change the vegetables and use the ones you prefer.

If covered, summer rolls can be kept in the fridge for 2 to 3 days.

If you expect guests, put all the ingredients and a bowl with warm water on the table, so that everybody can fill their summer roll as they like.

I have taken the recipe for the peanut dip from the blog Sallys Welt .

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Are you celebrating something? Maybe somebody’s birthday, are you having a party or awaiting friends for a meeting to watch a good film? Whatever it is, finger-food is there for you, but it will also suit well for guys who will spend their evening watching a football match.

BASIC INGREDIENTS FOR THE FILLING :

1 red bell pepper

1 onion

500 g of Feta cheese

300 g of milk spread

THE FIRST VERSION FOR THE FILLING :

1 ½ tea spoon of chives

1 g of pepper

50 g of tuna pieces ( canned)

THE SECOND VERSION FOR THE FILLING :

½ of avocado

1 – 3 cloves of garlic

THE THIRD VERSION FOR THE FILLING :

chilli

1 tea spoon of smoked red pepper (spice)

ADDITIONAL INGREDIENTS :

cherry tomato

salty crackers

PROCEDURE :

1 . clean the bell pepper and garlic and cut them into small squares …

2 . wash the tomato, cut off a smaller part of the top (to get a cover from the tomato), make the bottom even, so that the tomato can stand, and then take out the pulp with circular movements. Leave it aside to prepare the filling …

3 . put Feta cheese and milk spread in a bowl and press well with a fork, then add red bell pepper and onion and mix well …

4 . divide the filling in three equal parts …

5 . put chives, pepper and tuna into the first one and mix well …

6 . put the cleaned avocado and garlic into the second one and chop the ingredients well in a blender …

7 . put the chilli and smoked pepper into the third one and mix well …

8 . put all three fillings into decorating bags separately, and fill the tomato with avocado filling (because this filling is somewhat thinner), put the cover on the tomato and fill the crackers with other two fillings …

TIP :

You can prepare the filling a day before and store it in the fridge, but fill the crackers just before serving, so that they do not get soft.

Instead of tomato you can use whatever you like e.g. fresh cucumbers, baguette or you can put the filling on a chicory leaf etc…

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