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blue cheese

Cheese souffle

Cheese souffle

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Souffle is a dish of classic French cuisine. Souffle was first mentioned in cookbooks in the 18th century. Souffle can be prepared as both a savory and a sweet dish. In his book On Food and Cooking The Science and Lore of the Kitchen, Harold McGee has devoted quite a long chapter to soufflés, debunking the myths that making soufflés is very difficult and that not everyone can do it. In reality, this is not the case, the soufflé rises nicely if a few simple rules are followed – the egg white must be well mixed into a dense foam, and the egg white and the soufflé dough must be mixed carefully and gently.
While baking the soufflé, it is not forbidden to open the oven door for a while to check whether the soufflé is ready. Following the laws of physics, the soufflé rises because the tiny air bubbles in the egg white expand and raise the soufflé nicely high and fluffy. As soon as the soufflé starts to cool, the fluffiness of the soufflé starts to decrease, so it should be served immediately. At the same time, when the sunken soufflé is placed in a hot oven again, it rises again, because the air in the air bubbles expands again.
It’s worth a try, it’s a nice appetizer and it’s fun to make.

Preparation time: 30 minutes
Level: Medium
Serves: four

Ingredients:
50 g of butter
30 g of flour
250 g of milk
6 eggs
70 g blue cheese
70 g of cheddar cheese
A pinch of freshly grated nutmeg
A little sea salt and black pepper
Fresh breadcrumbs or breadcrumbs to coat the tins
A little extra butter for greasing the tins

Preparation:

  1. Melt the butter in a heavy-bottomed saucepan over low heat, and mix in the flour. Stir in the egg yolks. Keep the egg white separately for whipping.
  2. Season the mixture with salt, black pepper, and nutmeg, add grated cheese and mix until smooth.
  3. Grease 6 ramekin molds with butter and breadcrumbs or breadcrumbs, set the oven to 180 degrees.
  4. Whip the egg whites to stiff peaks and carefully and slowly fold them into the soufflé batter.
  5. Pour the finished souffle dough into the molds so that the dough remains about 0.5 cm below the edge of the mold.
  6. Place the soufflé molds in the oven and bake for about 20-25 minutes until the surface of the soufflé is browned and the soufflé has risen nicely.
  7. Check with a toothpick whether the soufflé is ready, the toothpick must remain clean or almost clean.
    Serve immediately
    Ready!!
Pear, blueberries and blue cheese cake

Pear, blueberries and blue cheese cake

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The pear goes well with blue cheese. This combination is matching also for the cake. I added juicy cultured blueberries to this combination. The result was a cake with good and unexpected taste nuances.

Preparation time: 1h 20 min
Level: Simple
Quantity: 16 slices of cake

Ingredients:
Dough:
190 g butter
200 g of flour
2 egg yolks
1 tablespoon sugar
Filling:
6-7 Conference pear, cut in half and heart removed
200 g of cultivated blueberries
260 ml whipped cream
100 g of blue cheese
3 tablespoons sugar
5 eggs
1 teaspoon vanilla sugar

Preparation:
1. Prepare the dough. Chop the butter and flour until a smooth, semi-dry crumb is formed. Add egg yolks and sugar. Knead the whole mass into a dough.
2. Preheat the oven to 180 degrees, roll the dough into a disc 0.5 cm thick that is slightly larger than the cake tin.
3. Place the dough in a form, press against the bottom and sides of the form, cut the rest of the dough.
4. Lining the dough in the form with the parchment paper and fill the forn with dry peas or a mixture of peas and rice to keep the dough in shape. Bake for about 20 minutes.
5. While the dough is baking, halve the pears, remove the hearts and cut deep incisionsafter each few mm. Make sure that the nectarine is not completely cut through. If that happens, it’s not a problem, you can still put them together in a cake tin.
6. Lay the pear-halves tightly in a tin
7. Crush the blue cheese into pieces and spread over the cake between the pear slices.
8. Mix the whipped cream with the eggs and egg yolks and the sugar and vanilla.
8. Pour the cake over the filling so that the pear halves protrude from the filling
9. Bake at 180 degrees for about 1 hour.
Serve chilled.
Ready !!

Salmon quesadilla with cheddar and blue cheese

Salmon quesadilla with cheddar and blue cheese

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In Mexico and also in Spain, quesadillas can be made with basically any filling. The sharpness of blue cheese and cheddar with salmon ends up with a very pleasant taste combination. It worth trying.

Preparation time: 30 min preparation, 15-20 min preparation
Level: average
Serves: four

Ingredients:
300g salmon fillet, cut into small pieces
150g cheddar cheese
100g of targeted cheese
A handful of chopped parsley leaves
4 tortilla plates
Quesadilla seasoning mix. The original Santa Maria Fajita spice mix available in the store goes well. However, you can do it yourself according to these recommendations:
For frying olive oil

Preparation:
1. Cut the salmon into cubes, heat the oil in a pan over medium heat, and fry the salmon for a few minutes.
2. Add about 2 tablespoons of the seasoning mixture, stir and fry for a few more minutes. Set aside
3. Grate cheddar and blue cheese, roughly chop parsley, and mix with grated cheese
5. Use a well-working cast iron pan or non-stick pan and heat it over medium heat
6. Place a tortilla plate in the pan and lift half the tortilla over it, fried salmon, and cover with a large handful of cheese and parsley mixture
7. Turn half of the tortilla plate without filling onto the filled side and press firmly against the filling layer using a pan spatula. Gently turn the tortilla upside down and fry on the other side for about 1 minute.
8. Place the finished quesadilla on a plate. Repeat the procedure until a total of four quesadillas have been prepared.
Serve warm, but also cold, this food is not bad. Serve with fresh lime and sour cream.
Ready !!

Autumn tomato-broccoli quiche

Autumn tomato-broccoli quiche

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In Estonia, tomatoes are ripening at the end of summer and in September, which I think is already quite autumn. Here’s a simple idea of what to do with all these tomatoes. My good colleague Krista brought me a whole bunch of delicious tomatoes from her countryside, some of which we ate immediately, but I kept some tomatoes with proper size to make an open pie. In addition to tomatoes, I also decided to put broccoli and some blue cheese in the pie. Such a pie with large tomatoes came juicy and surprisingly delicious.

Preparation time: 1 hour
Level: easy
Quantity: 8-12 slices

Ingredients:

Dough
170 g of cold butter
280 g of flour
5 tablespoons cold water
1 egg yolk

Filling
Small broccoli cut into suitably sized pieces
About 10 medium size tomatoes
180-200 g of blue cheese
Season with salt, black pepper and various herbs. Classic pizza seasoning suits well

Sauce:
250 ml whipped cream
5 eggs
2 teaspoons French dijon mustard
0.25 teaspoons of black pepper
0.5 teaspoons of salt
A little of herb mixture (eg pizza seasoning)
50 g grated parmesan

Preparation:
1. Prepare the dough. Mix cold butter and flour until crumbs are formed, add water and egg yolk, knead lightly into a dough. Leave at +4 degrees for 30 minutes, but nothing happens if you continue formatting immediately
2. Roll the dough disc slightly larger than the quiche mold, turn the dough around the dough roll and place to the quiche form. Press the dough into a mold, cut the remaining edges evenly with a knife
3. Line the pie with parchment paper and fill with the mixture of dry rice and peas (I have been using them for several years and keeping them in a dry place cup until the next quiche preparation) and bake at 175 degrees C for 25-30 minutes until the edges are crisp.
4. Remove the rice and peas
5. Cut the broccoli into suitably sized pieces and cook for 3 minutes with light salt and cool quickly with cold water
6. Mix the double cream and eggs, mustard, and spices. Grate and stir in the parmesan
7. Put broccoli pieces in the bottom of the quiche mold, crumble and add the blue cheese. Cut the tomatoes in half and place in the bottom of the mold so that the cut side is up
8. Pour the pie over the sauce so that the uper parts of the tomatoes are slightly left out of the mixture
9. Bake at 175 degrees C for 35 minutes until the quiche is golden brown
10. Serve hot or cold
Done !!!

Zucchini stuffed with blue cheese

Zucchini stuffed with blue cheese

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A simple and delicious recipe that is good to prepare in summer when small, young zucchinis are available. The meal that cooks quickly and is delicious even when cold on next day.

Preparation time: 30-45 min
Level: Easy
Quantity: for four

Ingredients:
2-3 young zucchinis halved lengthwise
2-3 tablespoons olive oil
100-150g cheap board cheese
2-3 tablespoons mayonnaise
Salt and black pepper for seasoning
Fresh parsley for garnish

Preparation:
1. Preheat oven to 200 degrees
2. Half the zucchini lengthwise and remove the zucchini pulp in center with a teaspoon or knife and put aside to use for the preparation of stuffing, season zucchinis with salt and pepper and lightly pour over the olive oil
3. Chop the removed pulp with a knife, mix with mayonnaise and blue cheese
4. Transfer the mixture to the zucchini cavity
5. Bake zucchinis in the oven until the cheese melts and the zucchini acquires the softness that suits you. I prefer soft zucchini and I’ve cooked for the meal for about 20 minutes
Garnish with fresh parsley
Serve hot or cold on next day.
Done !!!

Buffalo Wing

Buffalo Wing

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An obligatory part of US cuisine, the Buffalo Wing chicken wings, firstly served on July 29, 1964, by Teressa Bellissimo at Anchor Bar in Buffalo, New York. At least two versions are circulating of how this recipe was invented. According to the first version, too many chicken wings arrived at the bar and a new idea was needed to prepare the wings quickly. In another version, Teressa Bellissimo, by her son’s request made chicken wings for his son and his friends for dinner. Anyway, Buffalo Wing became famous and since 1977, Buffalo city celebrates Chicken Wings Day at the end of July. According to statistics, on celebrations and sports festive days the number of chicken wings consumed is impressive.
I tried to find the most authentic recipes for preparing these wings, which would also be delicious. Classically the chicken wings are made in a deep fryer, on high heat without any batter or flour. After deep frying, the crispy chicken wings are mixed with a sour and spicy sauce made with butter, wine vinegar, tomato-based sauce, cayenne or another chili, the amount of which gives the chicken wings different levels of spiciness. Buffalo Wings are traditionally served with fresh carrot and celery sticks and often with blue cheese or ranch sauce.

Preparation time: 15-20 min preparation, 30 min preparation
Level: Easy
Serves four

Ingredients:
1 kg of chicken wings
50 g butter
2 tablespoons tomato paste
50 ml white wine vinegar
2 garlic cloves finely chopped
2 tablespoons sugar
Cayenne pepper to taste
Salt to taste

For serving:
Two or three young carrots
2-3 celery stalks

Blue cheese sauce:
50 g sour cream
50 g mayonnaise (Hellmans)
100 g of mold chopped
Half a lemon juice
Black pepper and salt.

Preparation:
1. Prepare the sauce. Melt butter, add tomato paste, white wine vinegar, garlic, and sugar, cook over low heat until birch becomes thick
2. Cut the carrots and celery stalks into appropriate pieces
3. Prepare the blue cheese sauce. Crush the blue cheese finely, add the sour cream and mayonnaise and lemon juice, mix and season with salt and pepper.
4. In a thick-bottomed pot or deep fryer, heat the cooking oil to high heat, add carefully chicken wings. Fry on high heat for about 15-20 minutes until the chicken wings are crispy and cooked through
5. Put the chicken wings in a bowl, add the sauce and mix. The chicken wings must be completely covered with the sauce.
Serve immediately with blue cheese sauce and carrots and celery sticks. Light, cold beer is a good addition to the food.
Done !!

Spicy crispy chicken-spinach quiche

Spicy crispy chicken-spinach quiche

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What if someone likes a little spicy, fried food, different cheeses, pies made with green plants? One possibility is to find a way to combine these components in the same recipe or if not possible in different dishes. In the early autumn, 2019, I tried to do this and make an open pie that includes, chili-flavored fried chicken, fresh spinach leaves, blue cheese, and cheddar. Initially, it was pure improvisation, which became a recipe that I share now with you.

Preparation time: 1,5h
Level: Easy
Quantity: eight

Ingredients:
Dough:
200 g cold butter
360 g of wheat flour
0.5 teaspoons sugar
0.5 teaspoon sea salt
8 tablespoons cold water

Filling:
450 ml of milk
500 g chicken fillet
150g mold cheese
2 packs (200) of spinach leaves
6 eggs
a handful of smooth-leaf parsley
200g cheddar cheese
cornflour for frying
olive oil for frying chicken
black pepper, salt, dried oregano, basil for seasoning
0.5 teaspoons of sharp ground chili

Preparation:
1. To make a dough, chop butter, add flour, sugar, salt, and water. Mix dough roughly, you don’t need a very even dough
2. Place the dough in the refrigerator for about 30 minutes until you have prepared the filling.
3. Cut chicken, season, stir in cornmeal and fry for 3-4 minutes on high heat
4. Heat the spinach in a hot pan for 2-3 minutes
5. Whisk the eggs in the milk until smooth, grate the cheese, chop the parsley and add to the mixture,
6. Cover the oven mold with the dough and bake for 15 minutes at 220 degrees, punch holes in the bottom with a fork to let the air out
7. If slightly crispy, cover the pastry with fried chicken, add spinach, mix gently
8. Pour the milk-egg-cheese mixture over the chicken layer
8. Bake for about 30-40 minutes until lightly browned. Serve hot or cold.
Done !!

Cherry tomatoes, broccoli, blue chees quiche

Cherry tomatoes, broccoli, blue chees quiche

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Quiche is an open, crispy pie filled with vegetables, meat, ham, chicken, seafood and other delicious foods that are covered with the mixture made from milk, eggs, and cheese. Quiche is cooked until the topping is slightly golden and the filling is tender. Quiche belongs to the classical part of French cuisine. Historically, the word quiche has been mentioned in France in the 17th or 19th century, but similar pastries were made in Italy already in the 13th century.
Quiche variants exist most probably as much there are chefs making it. I have been making a particular type of quiche for 20 years, but only recently I have modified significantly this recipe for my partner request, inventing the possibility of making gluten-free sandwiches and replacing milk with vegetable milk and butter with vegan butter. From the animal products, quiches contain aged parmesan, free-range chicken eggs and a bit of high-quality blue cheese. The filling contains cherry tomatoes and broccoli.

Valmistamisaeg: 15 min preparation of dough, 20 min baking of the pastry and preparation of the filling, 45-60 min baking of the quiche
Tase: medium
Kogus: 1 quiche

Ingredients:

Dough:
200g high-quality wheat flour or gluten-free flour (mix 7 or flour from the supermarket)
80 g cold butter (I used vegan butter)
3 egg yolks
2-3 tbs cold water
0,25 tsp sea salt

Filling:
300 g broccoli
100 g high-quality blue cheese
300 g cherry tomatoes

Topping:
300 ml milk (soya milk)
25 g high-quality wheat flour or gluten-free flour (mix 7 or flour from the supermarket)
25 g butter (I used vegan butter)
2 tsp English mustard with mustard seeds
3 eggs
100 g parmesan cheese
Black pepper, sea salt, and 0,5 ts dry basilic

Preparation:

Dough:
1. Mix flour with cold butter, add a small amount of water and make the rough dough.
2. Spread the 0,5 cm layer of dough to the quiche form and edges to form the bowl of the dough
3. Bake 20 min at 190 degrees

Filling:
Boil the water seasoned with the small amount of salt, chop broccoli to 3-4 cm piece, boil for 3 minutes, then cool-down quickly with cold water.
2. Make a few holes to the cherry tomatoes. If not, the cherry tomatoes will burst when baking
3. If the bottom is baked for 30 minutes, place the broccoli and cherry tomatoes on the dough bottom, break the blue cheese in peace and add to the dough bottom. Sprinkle a little of salt.

Topping:
1. Add flour to milk, spread and heat. It is not necessary to heat the milk to boil or very long time. It is enough to heat until the mixture is thickening.
2. Add grated parmesan into the sauce. Add mustard and season with salt, pepper, and basil
3. Add eggs and mix the topping very carefully

Pour the topping over the pie, sprinkle some black pepper and bake at 190 degrees until the pie becomes slightly brownish.
Serve warm or cold.
Ready!!!

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