Tag: cheese
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Dairy Free Cheese: Cheddar Flavour
A friend of mine recently put me on to this tasty dairy free cheese from My Life. I am currently on a cow, goat and sheep’ milk cheese ‘tasting, cooking and of course blogging’ odyssey. So I was very interested in trying this product.
I used to only eat cheddar cheese growing up. So although my cheese tastes have changed a lot, I am not surprised I like this product. I did a taste test at my work where I told the tasters up front it was dairy free cheese. Everyone who tried it said they could tell the difference but that they liked it.
It is akin to a very mild, highly processed cheddar (the production method obviously involves molding it in to shape) that little to no texture. Again though it reminds me of the cheese I at growing up and my kids eat it now too.
I only have two more comments, one is price related the other is a cooking heads up. The first comment is that it is much more expensive than any comparable dairy product. Hopefully this comes down as competition and sales rise. The heads up comment is just a warning that it doesn’t melt at the same speed and in the same way as dairy cheese. You just need to experiment a bit to get it right and I have read it might just need higher temperatures.
Next for me is to try My Life’s Bio Cheese Original Flavour.
Dietary Info: Great for vegetarians, vegans and is gluten free.
Enjoy,
PK
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DAIRY CHEESE
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Pecorino Cheese And Mayonnaise Dip
I love this quick and easy cheese dip. It goes great on fresh crusty bread, the creaminess and peppery bite contrasting the bread’s crunch.
Regular readers know I am on a bit of an Italian sheep’s milk aged cheese addiction at the moment. So I make no apologies when I recommend you try a Pecorino With Black Peppercorns.. 🙂
Simply
Mix the mayonnaise and cheese (I used a 2 part egg mayonnaise to cheese ratio) in a blender.
For a cheekier taste, add a little bit of mustard (I used hot english) and mix again.
Perfect 🙂
Pop it on the table and let your guests go for it.
Enjoy,
PK
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RECIPES USING PECORINO CHEESES
DIPS, DIPS AND MORE DIPS
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PK Makes Spaghetti Cacio E Pepe (Cheese And Pepper)
Oh my goodness. This dish is well.. amazing. My head is spinning, I used to have a favourite pasta but now I can’t choose. 🙂
I posted about Spaghetti Aglio e Olio recently and said that upon tasting it ‘I had died and gone to heaven’. So my friend and fellow blogger, Gus, set me a new challenge in this dish.
I looked into many recipes online but you know I am a lazy cook, so I used a cheese that already had peppercorns in it. Meet Calcagno Pecorino With Black Peppercorns. The result is a moreish pasta in an emulsified sauce to die for with the peppercorns and cheese being the headline act.
You will be:
- Preparing the sauce and cheese
- Cooking the pasta
- Coating the pasta
- Serving
You will need:
- Ingredients (feeds 1 hungry adult but scales well):
- ~200g freshly made spaghetti
- 2/3 cup Calcagno Pecorino – You can any aged cheese that has whole black peppercorns added prior to the aging process.
- 1 Tbsp unsalted butter
- A good slug of olive oil
- Freshly cracked black peppercorns to taste
- Equipment:
- Cheese grater/planer
- Chopping board
- Sauce pan
- Fry pan
- Wooden spoon
- Tongs
Preparing the sauce and cheese
- Gently warm the butter and oil until the butter has melted.
- Turn off the hob, letting the remaining heat keep the butter melted but not hot.
- Add some oil to the pasta water and cook the pasta al dente,
Coating the pasta
- Drain the pasta but keep some of the water in the sauce pan.
- Move the spaghetti into the now almost cool fry pan (containing the oil/butter sauce) using the tongs in small batches.
- Add cheese, stir some and repeat.
Serving
This dish needs nothing but a plate and a fork. 🙂
Enjoy,
PK
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MORE ITALIAN CUISINE
15 MINUTE MEALS
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PK’s NoRecipe Insalata Caprese
Does it get any easier than this to wow your guests? Try this simple but visually appealing starter salad and you won’t be disappointed 🙂 .
Arrange slices of mozzarella and tomato on a plate. Garnish with some salad greens (I used Mizuna), basil, olive oil and cracked pepper.
Enjoy,
PK
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PK’s Insalata Caprese
Does it get any easier than this to wow your guests? Try this simple but visually appealing starter salad and you won’t be disappointed 🙂 .
Arrange slices of mozzarella and tomato on a plate. Garnish with some salad greens (I used Mizuna), basil, olive oil and cracked pepper.
Enjoy,
PK
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ANTIPASTO
MORE NORECIPE GOODNESS
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PK’s Creamy Cauliflower And Parmesan Soup With Soft Pork Belly
I was day dreaming about a new dish for dinner and thought it would be cool to try pork belly with this soup instead of bacon.
Hope you like it.
Pork belly aside, the soup only takes about 30 minutes to cook and the hands on bit only takes 10 of them.
You will be:
- Making the pork belly
- Making the cauliflower soup
- Serving
You will need:
- Ingredients:
- A slice of pork belly for each serving (ingredients are here)
- A good slug of olive oil
- 1 celery stalk, rough chopped
- 1/2 onion, rough chopped
- 1 garlic clove, finely chopped
- 1 potato, rough chopped
- 3 cups PK’s Slow Cooker Chicken Stock
- 1 bay leaf
- 500g cauliflower florets
- 1/2 cup milk
- 1/2 cup Parmesan cheese, grated
- Water, add in small portions if soup is too thick
- Equipment:
- 1 chef’s knife
- 1 chopping board
- 1 soup pan
- 1 stick mixer
- 1 wooden spoon
Making the pork belly
Make and then chill a strip of pork belly for each serve. Please see the recipe here.
Making the cauliflower soup
- Chuck a slug of olive oil into the pan and bring it to a medium low heat.
- Add and sweat the chopped:
- 1 celery stalk
- 1/2 brown onion
- 1 garlic clove
- Add the bay leaf.
- Add the 500g cauliflower florets and 1 potato and sweat for another minute or so.
- Add the three cups of chicken stock and bring to the boil.
- Reduce heat and simmer for about 15 minutes or the potato is cooked.
- Pull out the bay leaf
- Allow to cool a little and add the 1/2 cup of milk and blend with a stick mixer.
- Add small amounts of water if the soup is too thick for your liking (remember that we are about to add cheese which will thicken it further),
- Add the 1/2 cup parmesan cheese and mix with a wooden spoon or the like.
Serving
My original idea was to serve the soup warm with a piece of pork belly. I ended up chilling the soup however. It was marvelous and the pork belly really complimented the soup’s gentle flavours.
Enjoy,
PK
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PORK DISHES
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Dr C’s NoRecipe Gourmet Smoked Salmon Pizza
Wow! Might be NoRecipe but it is not short of gourmet ingredients.
He used smoked salmon, capers, red onion, mozzarella cheese, sour cream & avocado and I can see why they are a family favourite :).
Thanks to Dr C.
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Dr C’s Easy As Gourmet Smoked Salmon Pizzas
Wow! Here are some more off the cuff pizzas from Dr C. They might be easy to make but they are not short of gourmet ingredients.
He used smoked salmon, capers, red onion, mozzarella cheese, sour cream & avocado and I can see why they are a family favourite :).
Simply layer the bases with the ingredients and whack them in the oven at 180C until cooked.
Thanks to Dr C.
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PIZZA , PIZZA, PIZZA
ITALIAN CUISINE
15 MINUTE MEALS
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PK’s Cheesy Sticks
The hardest part about making these easy peasy cheesy sticks is waiting for the dough to be ready. Oh and not eating them all before everyone else gets them :).
I have adapted the recipe from http://www.homecookingadventure.com/recipes/homemade-cheese-sticks.
Hot tip: Let your salted butter soften at room temperature for a while. It will make it more workable.
You will be:
- Making the dough and letting it sit.
- Rolling and cutting the dough.
- Cooking the dough.
- Serving and storing.
You will need:
- Ingredients:
- 1 egg (beaten) for the dough mix
- 1 egg (beaten) for brushing the dough sticks
- 4 Tbsp salted butter
- 2 Tbsp of garlic infused olive oil (or plain)
- 2 Tbsp cup of milk
- half a small packet of bakers yeast
- 1/2 cup grated cheese (I used cheddar)
- 1.5 cups flour
- 1/2 tsp raw sugar
- 1/2 tsp table salt
- ground black peppercorns to taste
- Equipment:
- a fork or whisk to beat the eggs
- a fork for mixing the dough mix
- a mixing bowl
- a grater for the cheese
- a rolling pin
- a dough or pizza cutter
- an oven tray lined with baking paper
Making the dough and letting it chill
- Put the 1.5 cups flour into your mixing bowl and mix in the 1/2 tsp raw sugar and 1/2 tsp table salt.
- Drop in the 4 Tbsp salted butter into the bowl and mix in with your hands until you have a slightly crumbly feel.
- Mix in the 1/2 cup grated cheese.
- Beat one of the eggs with the 1/4 cup oil and 1/4 cup milk.
- Add in the yeast to the egg mix and give it a light mixing.
- Make a well in the dough mix and pour the egg mix into it.
- Mix with a fork and then give it a quick kneading (still in the bowl).
- Cover the bowl with cling film and pop it into the fridge for a few hours.
Rolling and cutting the dough
- Working with a bit of extra flour to stop everything sticking, roll out the dough and cut into strips using a pizza cutter.
- Put the strips onto an oven tray lined with baking paper (I put a little twist into each for effect).
- Brush a bit of the second beaten egg over all of the twists.
- Sprinkle with pepper, salt, more cheese, Jalapeno Chili Powder etc etc.
Knead, roll and cut:
Brush and garnish:
Cooking the dough
- Pop the twists/sticks into a fan-forced oven (preheated to 180C) and cook for about 20 minutes or until golden.
Serving and storing
I just popped them on a cooling rack for a bit but you can serve them straight away. Perhaps with a bit of PK’s Coriander And Garlic Sauce or aioli :).
They will store well in a Tupperware container or a paper bag for a few days.
Enjoy,
PK
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Baked Cheesy Sticks
The hardest part about making these easy peasy cheesy sticks is waiting for the dough to be ready. Oh and not eating them all before everyone else gets them :).
I have adapted the recipe from http://www.homecookingadventure.com/recipes/homemade-cheese-sticks.
Hot tip: Let your salted butter soften at room temperature for a while. It will make it more workable.
You will be:
- Making the dough and letting it sit.
- Rolling and cutting the dough.
- Cooking the dough.
- Serving and storing.
You will need:
- Ingredients:
- 1 egg (beaten) for the dough mix
- 1 egg (beaten) for brushing the dough sticks
- 4 Tbsp salted butter
- 2 Tbsp of garlic infused olive oil (or plain)
- 2 Tbsp cup of milk
- half a small packet of bakers yeast
- 1/2 cup grated cheese (I used cheddar)
- 1.5 cups flour
- 1/2 tsp raw sugar
- 1/2 tsp table salt
- Ground black peppercorns to taste
- Equipment:
- 1 fork or whisk to beat the eggs
- 1 fork for mixing the dough mix
- 1 mixing bowl
- A grater for the cheese
- 1 rolling pin
- 1 dough or pizza cutter
- An oven tray lined with baking paper
Making the dough and letting it chill
- Put the 1.5 cups flour into your mixing bowl and mix in the 1/2 tsp raw sugar and 1/2 tsp table salt.
- Drop in the 4 Tbsp salted butter into the bowl and mix in with your hands until you have a slightly crumbly feel.
- Mix in the 1/2 cup grated cheese.
- Beat one of the eggs with the 1/4 cup oil and 1/4 cup milk.
- Add in the yeast to the egg mix and give it a light mixing.
- Make a well in the dough mix and pour the egg mix into it.
- Mix with a fork and then give it a quick kneading (still in the bowl).
- Cover the bowl with a tea towel and pop it into the fridge for a few hours.
Rolling and cutting the dough
- Working with a bit of extra flour to stop everything sticking, roll out the dough and cut into strips using a pizza cutter.
- Put the strips onto an oven tray lined with baking paper (I put a little twist into each for effect).
- Brush a bit of the second beaten egg over all of the twists.
- Sprinkle with pepper, salt, more cheese, Jalapeno Chili Powder etc etc.
Knead, roll and cut:
Brush and garnish:
Cooking the dough
- Pop the twists/sticks into a fan-forced oven (preheated to 180C) and cook for about 20 minutes or until golden.
Serving and storing
I just popped them on a cooling rack for a bit but you can serve them straight away. Perhaps with a bit of PK’s Coriander And Garlic Sauce or aioli :).
They will store well in a Tupperware container or a paper bag for a few days.
Enjoy,
PK
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