cheese
Euronews (English)
Cheese is a food synonymous with France, but while it remains a French staple, the way it’s eaten is starting to change. Fromagerie Quatrehomme is an iconic Parisian shop which opened in the 1950s and has been selling cheese for more than 70 years. It sells around 300 different types of cheese, from the conical Boulette d'Avesnes made with cows' milk in northern France to a whole variety of goat cheeses from the Loire Valley, the Alps and other regions. “I think traditionally you have a cheese plate after the main course and before dessert. This is the traditional way of having a cheese plate ...
Euronews (English)
It makes sense that the founder of a new cheese museum in Paris would have cheese as his profile picture on Whatsapp. The colour of Cantaloupe, cheesemaker Pierre Brisson tells me it's Mimolette - a strong cheese traditionally produced in Lille that he'd carefully carved into a flower. "It's a technique to make the cheese more appealing," Brisson says. Lovely, but let's be honest: when it comes to cheese, most people don't need any floral flourishes to kickstart their salivary glands. In fact, the uglier and stinkier the better. Whether grated, melted, baked, sliced or slabbed on a board, Fran...
Euronews (English)
Ingredients for 4 people: 1 shallot250 g fine brown lentils550 ml vegetable broth (instant)2 spring onions3 tomatoes3 tablespoons balsamic vinegar3 tbsp walnut oil2 tbsp olive oilSaltBlack pepper from the mill4 fresh goat cheese dumplings (approx. 25 g each) Preparation: 1. Peel and finely chop the shallot. Cook with the lentils in the broth at low heat for about 1 hour. Drain lentils, reserving remaining broth. Let the lentils cool down. 2. Wash and clean spring onions and cut diagonally into rings. Wash tomatoes, halve and remove seeds. Dice flesh. Mix spring onions and tomatoes with the len...
FoodCentrale (English)
Ingredients for 4 persons: 10 g dried porcini mushrooms800 g floury potatoes1 onion2 tablespoons butter1 bay leafsalt200 g leek150 g whipped creampeppergrated nutmeg½ bunch chives150 g heavy cream cheese40 g very fine, smoked ham cubes Preparation: 1. Soak porcini mushrooms in ¼ liter of water, then drain. Keep soaking water, cut porcini mushrooms into small pieces. Peel, wash, cut potatoes into small cubes. Peel the onion, finely dice. 2. Melt 1 tablespoon of butter in a pot. Sauté onion and potatoes in it. Add ¾ liter of water and bay leaf, salt and cook for about 20 minutes. Add soaking wat...
FoodCentrale (English)
Ingredients for 4 people: 500 g peppers (mixed)6 onions6 tablespoons olive oil1 sprig of rosemary1 bunch of thyme2 slices of toast1 clove of garlic200 g feta cheesesalt, coarse ground pepper Preparation: 1. Quarter and clean the peppers, removing the white seeds and ribs. Rinse and roughly chop the peppers. Peel onions and coarsely dice. 2. Heat 5 tablespoons olive oil. Fry peppers and onions for 10 minutes. Remove rosemary needles and thyme leaves from the stems and fry them to the end. 3. Dice the toast. Peel garlic. Heat remaining olive oil in a second frying pan. Fry toast in it, add garli...
FoodCentrale (English)
Ingredients for 4 people: For the pancake batter: 250 g flour3/8 l milk (3,5%)salt4 eggs1 tablespoon butter3 tablespoons vegetable oil For the filling: 1 chard (approx. 700 g)30 g onion1 clove of garlic100 ml vegetable broth250 g cocktail tomatoes1 tablespoon raisins½ tsp ground cumin seedspeppersaltnutmeg250 g fresh goat cheesefat for the molds Preparation: 1. Mix flour, milk and salt and let swell for about 20 minutes. Beat eggs until foamy and stir into flour - milk mixture. Melt butter and stir into batter. Brush pan with oil for each pancake. Bake 8 golden yellow pancakes one after the ot...
FoodCentrale (English)
Ingredients for 6 pieces: For the crumb base: 50 g rusks (approx. 6 pieces)60 g amarettini80 g soft butterFor the cream:4 sheets white gelatine400 g cream cheese (12% fat)grated zest of 1 organic limejuice of 1 lime150 g pear and tangerine jam200 ml whipped cream For garnish: 100 g pear and tangerine jama few mandarin orange wedgesMint leaves Preparation: 1. Finely crumble the rusks and amarettini in an electric chopper. Knead with thebutter. Cover a kitchen board with aluminium foil. Place 6 dessert rings (approx. 8-10 cm diameter) on it. Pour the crumb mixture into the rings and press down. ...
FoodCentrale (English)
Ingredients for 4 people: For the tartlets: 175 g creamy shepherd's cheese100 g ricottaPepper100 ml whipped cream50 g pickled Japanese ginger (sushi ginger)a little grated organic orange zesticing sugar for dustingFor the vanilla tomatoes150 ml Marsala1 vanilla pod500 g coloured cherry tomatoes1 tsp oilapprox. 1/2 tbsp pink pepper berriesa few lemon balm leaves Preparation: 1. Mash the shepherd's cheese with a fork and mix with the ricotta. Season witha little pepper. Whip the cream until stiff and mix in. Finely dice the ginger and fold in with the orange zest. Place the baking rings (8 cm di...
FoodCentrale (English)
Ingredients for 16 servings: 200 g butter biscuits70 g butter1 organic lemon300 g double cream cream cheese500 g low-fat quark1 packet vanilla sugar120 g sugar50 g flourFor the crumble60 g soft butter120 g flour60 g sugar20 g ground hazelnuts Preparation: 1. Place the butter biscuits in a freezer bag and crush finely with a rolling pin. Melt the butter. Grate the lemon zest and squeeze the juice from the lemon. Squeeze the juice from the lemon. Line a baking tin (28 x 20 cm, with a high edge) with baking parchment. Mix the biscuit crumbs with the butter and lemon juice and press into the bakin...
FoodCentrale (English)
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