resep masakan kuno: Cheese

Showing posts with label Cheese. Show all posts

Thursday, March 6, 2014

Chickpea and Feta Patties

High in fiber, low in fat and calories, and yet loaded with protein, chickpeas are by far one of the best sources of protein for vegetarians. But their wonderfully nutty flavours means that even the non-vegetarians will love them.

Served with some seasonal salad, tucked into a pocket bread, sandwiched between sliced bread or simply on their own, these patties make a delicious vegetarian meal. They are easily veganized by substituting the egg for egg replacement, and utilizing tofu instead of feta.


400 g Can chickpeas, rinsed, drained 20 g Onion fritters 2 Garlic cloves, crushed 1 Small carrot, peeled, coarsely grated 80 g Feta, crumbled 1 Egg Salt and pepper 70 g Spelt breadcrumbs 30 ml Olive oil

In a food processor add in chickpeas, onion fritters, crushed garlic, grated carrot, feta and egg, and process until combined.
Transfer to a bowl. Season with salt and pepper. Add the breadcrumbs and mix until combined. Season well with salt and pepper. Press into 6 patties. Refrigerate for 1 hour.
Heat the oil over a medium heat. Add the patties and cook for 4-5 minutes each side until nicely golden brown.

Monday, November 4, 2013

Poppy Spelt Streusel Cake

This delicious poppy spelt streusel tray bake, adapted from Küchengötter, has a layer of low-fat Quark (German fresh cheese) oil bottom crust, that is topped with a homemade cinnamon flavoured poppy seed filling, then scattered with a crumbly spelt streusel. It is great for brunch or an afternoon tea/coffee break. Serve warm with some whipped cream if desired.

Poppy Filling	Streusel Topping	Quark Oil Dough
375 ml Milk 100 g Sugar 2 tsp Lemon zest 1/2 tsp Cinnamon powder 25 g Butter 250 g Ground poppy seeds 50 g Cornstarch 1 Egg, at room temperature	100 g Butter, softened 100 g Sugar 150 g Refined spelt flour Pinch of salt	150 g Low fat Quark, at room temperature 6 tbsp Milk, at room temperature 6 tbsp Sunflower oil 75 g Sugar 150 g Refined spelt flour 150 g Whole spelt flour 15 g Baking powder

In a large saucepan, whisk together 350 ml milk, sugar, lemon zest, cinnamon, butter and ground poppyseeds. Bring the mixture to a boil. Remove the saucepan from the heat. Cover the saucepan and leave it at side for 10 minutes.
Mix the cornstarch with 25 ml milk in a bowl until smooth. Stir into the poppy mixture and bring it to a simmer. Remove from the heat and stir in the egg. Cover it with a plastic film and allow it to cool to room temperature.
Place butter, sugar, spelt flours and salt in a mixing bowl. Mix with your fingertips until crumbly. Chill the streusel in the fridge until ready to use.
Line a 33-cm/13-inch baking tray with parchment paper. Preheat the oven to 200C/400F.
Place everything for the bottom in a mixing bowl. Using a handheld mixer fitted with dough hooks, stir until you have a smooth dough.
Place the dough in the prepared baking tray and roll it out evenly. Spread the poppy mixture over the dough. Top with the prepared streusel. Place it in the middle rack of oven. Lower the over temperature to 180C/350F and bake for 45 minutes until golden brown.

Friday, October 25, 2013

Whole Spelt Quark Rolls

Those German dinner rolls (Brötchen) are super easy and quick to prepare and they taste the best when served warm. They are very versatile and can be enjoyed for breakfast, lunch, and dinner. They go great with cheese, sausage as well as jam and butter.

Quark is a fresh cheese of European origin. It usually has much lower fat content (the one I used for the recipe is 0.2%) than cream cheeses and has no salt added. It is soft, un-aged, quite similar to fromage frais, but it is not the same thing as cream cheese or cottage cheese. Quark is an ideal cheese for a low-carb lifestyle and healthy living.

Whole Spelt Quark Rolls

adapted from Eat Smarter

30 g Coconut oil or butter
250 g Low fat German Quark cheese
1 Small egg
1 tsp Salt
250 g Wholegrain spelt flour
15 g Baking powder
Milk
Sesame seeds

Melt the coconut oil or butter in a saucepan. Remove from the heat, leave to cool to the room temperature. Beat Quark cheese, egg, salt and melted coconut in a mixing bowl until well blended.
Combine spelt flour and baking powder. With a hand mixer, stir the flour mixture into the cheese mixture. Turn it out onto a floured work surface and knead for 3 minutes. Cover with a kitchen towel and leave it at room temperature for 10 minutes.
Shape the dough into a roll and divide it into 9 even pieces. Form each piece of dough into a round ball and place on a parchment-lined baking tray.
Using a sharp knife, slash tops of bread buns with a sharp knife. Brush with milk and sprinkle with some sesame seeds. Cover with a kitchen towel and leave it at room temperature for 10 minutes.
Preheat the oven to 220C/410F with a baking tray filled with some water at the bottom rack. Place the bread in the center of hot oven. Reduce the oven temperature to 180C/350F and bake for about 25 minutes until golden brown.

Saturday, October 12, 2013

Pumpkin Quark Cheesecake with Pomegranate and White Chocolate

This creamy, holiday-inspired cheesecake combined with smooth pumpkin and a fine touch of speculoos spice mix. It is made with low-fat German Quark cheese and an irresistible roasted peanut crust. You can use canned pure pumpkin in this recipe or make your own pumpkin puree.

Crust	Filling&Topping
150 g Salted roasted peanuts 8 Dried apricots 1 tbsp Pumpkin puree	700 g German low-fat Quark cheese 300 g Pumpkin puree 60 ml Sour cream 2 Eggs 100 g Honey 1 tsp Speculoos spice mix 2 tbsp Arrowroot starch (or cornstarch) Pomegranate seeds for topping White chocolate, shaved, for topping

Place peanuts, apricots and pumpkin puree in a food processor and process until combined. Press the mixture into a 7-inch springform pan lined with parchment paper. Grease the sides of pan with coconut oil or butter.
Beat the Quark cheese until smooth. Add in pumpkin puree, sour cream, eggs, honey, spice mix and the arrowroot starch. Beat until the mixture is smooth and well combined. Pour the mixture into the prepared crust and smooth the surface.
Preheat the oven to 180C/350F. Place cheesecake in center of middle oven rack. Place a baking pan filled halfway with hot water on the lower rack. Bake for 20 minutes, then lower the oven temperature to 160C/320F and bake another 55 minutes until center is almost set.
When the cheesecake is done cooking, turn the oven off. Let cake stand in the oven, with door ajar, approximately 30 minutes or until center is completely set. Cool cheesecake completely on a wire rack before refrigerating. Cover with plastic wrap and refrigerate overnight before cutting. Garnish the cake with pomegranate seeds and shaved white chocolate.

Saturday, August 31, 2013

Crustless Protein Quark Cheesecake with Blueberry Sauce

Crustless, refined sugar-free, and skinny cheesecake made with German Quark cheese, yoghurt, and vanilla flavoured protein powder, then sweetened with honey and bananas and dressed up with a simple blueberry sauce which was beautiful on the cake. A delicious low-carb cheesecake that you can enjoy guilt-free.

Cheesecake	Blueberry Sauce
500 g 0.2% Magerquark 200 g 1.5% Plain yoghurt 70 g Whey vanilla protein powder 3 Large egg whites 2 Large ripe bananas, mashed 1 tbsp Honey	400 g Fresh or frozen blueberries 2 tbsp Lemon juice 4 tbsp Honey

Preheat the oven 150C/300F. Line an 8-inch springform pan with parchment paper. Blend all the cheesecake ingredients until well combined. Pour into the prepared pan. Bake in the middle of hot oven for an hour. Turn the oven off and leave cheesecake in oven, with door ajar, for an hour or until center is completely set. Then remove from oven and cool completely on a wire rack. Chill the cheesecake at least 4 hours before serving.
In a small saucepan, over medium heat, add blueberries, lemon juice and honey. Bring to a gentle boil, reduce heat and simmer 2 to 3 minutes. Remove from heat.
Slide a small knife around edges of cake to loosen it and remove transfer to a cake plate. Garnish with some more blueberries and spoon the sauce over.

Tuesday, August 6, 2013

Red Currant Quark Cheesecake

This redcurrant cheesecake is really easy to make and has a great balance between sweet and tart. It's perfect for a light yet creamy dessert on a hot day when you don't want to turn your oven on. You can easily replace the red currants with raspberries or blueberries.

Quark is a very common fresh cheese in Germany. It is a mild creamy cheese without the sour taste of yogurt. It usually has much lower fat content than cream cheeses and has no salt added.

1 disc / 10-inch Chocolate chiffon cake
12 Sheet gelatin
200 g Red currants
500 g 0.2% German Magerquark cheese
200 g Sour cream
50 g Caster sugar
300 g Whipping cream

Place the chocolate chiffon cake layer in a springform pan lined with a piece of parchment paper.
Place 150 grams of red currants in a saucepan over medium heat. Cook, stirring frequently, until berries are completely soft, about 10 minutes. Once cooked, strain through a fine sieve. Set aside to cool. Discard the pulp.
Soak sheets of gelatin in a bowl of cold water to soften, 5-10 minutes. Remove and gently squeeze to remove any excess water. Melt the softened sheets in a saucepan or microwave over very low heat, stirring just until melted completely.
In a mixing bowl, whisk together the Magerquark, sour cream, red currant puree and sugar. Slowly stir in the melted gelatin until well combined. Fold in the rest of red currants. Cover and chill for 15 minutes until it begins to thicken.
Whip the cream until soft peaks form and fold into the Quark cheese mixture. Pour the mixture into the prepared chiffon cake layer. Cover with a plastic film and chill for 3-4 hours. Garnish with red currants.

Sunday, June 30, 2013

Beetroot Carpaccio with Apricot and Brie

This is clearly not something everyone will enjoy, but beetroot is so healthy and should be part of your diet. Thinly sliced kitchen-ready beets lay the foundation for this simple and tasty recipe. It is low in calories, fat and features one of my favorite root vegetables in a beautiful way. Soft-ripened Brie can be replaced with Feta or goat cheese.

2 Beetroot, trimmed and thinly sliced on a mandoline
1/3 Lemon, juiced
Sea salt
Freshly ground black pepper
White Balsamic vinegar
1-2 tbsp Walnut oil
2 Apricots, stoned and diced
50 g Brie
Rucola

Using a mandoline, slice the beetroot into a bowl. Add the lemon juice, a little salt and pepper, a large tablespoon of walnut oil and the balsamic vinegar, and mix.
Cut the apricots in half, remove the pits and dice. Cut the Brie into cubes.
Arrange the thinly sliced beetroot onto two serving plates. Scatter the diced apricot, Brie cubes and rucola over.