Tag: mozzarella
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Buffalo Mozzarella And Basil Antipasto
How wonderful is buffalo di mozzarella? It needs nothing but olive oil and basil to excite the taste buds.
Simply
- Flatten the mozzarella balls with a fork.
- Add some roughly torn fresh basil.
- Sprinkle with freshly cracked black pepper.
- Drizzle with olive oil.
Enjoy,
PK
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Buffalo Mozzarella Cheese
Once you try mozzarella di bufala you can’t go back. It is the most amazing example of stretched cheeses and the taste is sublime. The buffalo milk imparts a higher acidity to the cheese and gives it its signature tanginess.
It is exceptionally versatile and you can use it raw in salads, melted on pizzas, cooked in lasagna, pasta and the list goes on and on.
Milk
Buffalo
Origin
Italy
Aged
No
Aroma
Milky and fresh.
Taste
Slightly tangy and a touch sour. It has an amazing texture caused by the curds being stretched and plaited.
Texture
Soft and elastic to a point then it tears easily. It melts extremely well and when cooked it can go creamy, releasing its moisture.
Look
Pure white with an edible almost imperceptible rind.
Serving
Here are a couple of serving suggestions that I like to make.
Raw with a drizzle of olive oil, some cracked pepper and basil from the garden.
The world’s tastiest toastie(mozzarella, tomato, chives and cracked pepper).
Manufacturing and Salting Method
The high acidity of the resulting curds allows it to be heated and pulled into long strands and plaited. It is then cooled and pickled in salty whey.
Wine
I am not a wine paring expert but the team at cheese.com say to try this with:
- Beaujolais
- Sauvignon Blanc
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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
YOU MIGHT ALSO LIKE
ITALIAN CUISINE
ANTIPASTO
MORE NORECIPE GOODNESS
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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
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15 MINUTE MEALS
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PK’s NoRecipe Bacon Wrapped, Cheese Stuffed Jalapenos
As I mentioned in my last post, I am drowning in home-grown Jalapeños. I have decided to eat my way out one recipe at a time :).
These cheese stuffed Jalapeños, wrapped in bacon to make them irresistible, are so easy to make but not for the faint hearted.
Take a chili and cut it almost in half leaving a lip and the stalk attached to one side. Scoop out the pith and the seeds. Then stuff the cavity with your favourite cheese, I used a mix of mozzarella, parmesan and cheddar.
Next, put the lid back on and wrap the whole thing in a strip of bacon.
Pop them on an oven tray as you go and then into a fan-forced oven (pre-heated to 200C) for about 20 minutes or the bacon is crispy enough for your liking.
Served hot or chilled, your guests are going to love them.
Enjoy,
PK
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PK’s Bacon Wrapped, Cheese Stuffed Jalapenos
As I mentioned in my last post, I am drowning in home-grown Jalapeños. I have decided to eat my way out one recipe at a time :).
These cheese stuffed Jalapeños, wrapped in bacon to make them irresistible, are so easy to make but not for the faint hearted.
Take a chili and cut it almost in half leaving a lip and the stalk attached to one side. Scoop out the pith and the seeds. Then stuff the cavity with your favourite cheese, I used a mix of mozzarella, parmesan and cheddar.
Next, put the lid back on and wrap the whole thing in a strip of bacon.
Pop them on an oven tray as you go and then into a fan-forced oven (pre-heated to 200C) for about 20 minutes or the bacon is crispy enough for your liking.
Served hot or chilled, your guests are going to love them.
Enjoy,
PK
Related Links:
- Dishes using Parmigiano-Reggiano (parmesan)
- Dishes using cheese
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PK’s Jalapeno, Cheese and Bacon Hot Pockets
A good friend of mine recently asked me where my inspiration comes from when I decide what to cook.
Well, there are a number of factors, sometimes I need to use something in the garden that is going gang busters :).
For example, I have so many home grown Jalapeños and I am always looking for ways to avoid wasting them. There are only so many frozen chilis this family needs and all my friends’ freezers are full of them too.
I came across a recipe called Bacon Jalapeno Cheese Bombs and I knew I had found a winner (see it here). I thought it was excellent but I wanted to use home-made bread dough as I am a dough making newbie.
The result is something that growing up (in Perth, Western Australia) we called ‘hot pockets’. Basically a small chewy bread product full of cheesy goodness.
Notes:
- I was experimenting so they all look a bit different. Next time I am going to glaze them more with the egg mix and also add chopped coriander and diced capsicum.
- My taste-testers also suggested the best ones had a higher ratio of filling to dough and that adding a bit of salt to the dough mix would be good.
You will be:
- Prepping the fillings.
- Making the bread dough.
- Making the hot pockets.
- Cooking the hot pockets.
- Serving them up hot.
You will need:
- Ingredients:
- 600g bread flour and yeast (about enough to make 1 large white loaf)
- extra plain white flour to knead the dough
- a large handful of chopped jalapeños
- 2 large handfuls of cooled chopped crispy bacon
- a large chunk of mozzarella (in brine or vacuum packed is best)
- a small cup of milk or a whisked egg for glazing
- Equipment:
- a chopping board
- a long sharp knife
- a rolling pin
- a large bowl for making dough
- a large bowl for proofing the dough
- an oven tray line with a sheet of baking paper
- a pastry brush
Steps:
Prepping the fillings
- Chop the bacon rashers, cook them on the barbecue (for that smoky taste) and then pop them into the fridge to cool (you need about 2 handfuls).
- Finely chop the jalapeños with the result being about a handful.
- Slice sections of mozzarella, I went for discs about the size of an Australian 20c coin.
Making the bread dough
- Follow the standard method of making bread dough to just after the first rising (making bread dough is so much fun!).
- Give the dough ball a quick kneading and then roll it out somewhat.
Making the hot pockets
- Take a small ball of dough and flatten it down with your hand.
- Pop a disc of mozzarella on it, followed by some crispy bacon bits and chopped jalapeños.
- Then fold the dough around the fillings, crimp and then mould a bit with your hands.
- Pop them on a baking paper lined oven tray as you go.
- When you are finished, glaze each ball with egg or milk and then sprinkle any filling leftovers on the tops :).
Balls of dough ready for fillings:
They see me rollin’ (albeit badly):
Cooking the hot pockets
- Pop the tray into a pre-heated fan forced oven set to 200C.
- Cook for about 15 minutes and or they look golden brown.
Serving them up hot
Even though they can be improved, the result looked, tasted and smelt amazing :).
They were even good the next day after a quick zap in the microwave.
Enjoy,
PK
Related Links:
- see more recipes using chilis here
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Welchy’s Ultimate Cheese Toastie
As a kid, the ultimate treat was one of Mum’s cheese toasted sandwiches. This wasn’t just your run of the mill, use-a-toaster type of toasted sandwich though. Mum perfected the Ultimate Cheese Toastie in the fry-pan! Buttery, toasted, crunchy goodness on the outside with superbly melted and stringy cheese in the middle…served with you know…a heaping side of motherly love.
First off, I’d start with a range of cheeses. I chose Cheddar, 4 cheese blend and Parmesan. Pick any cheese you like though really, Gruyere, Mozzerella, anything that melts well. I then cut up some fresh bread and butter and we’re ready to go!
Ingredients/Utensils
- Fresh bread
- Butter
- Cheeses (a few slices/enough for a sandwich) – Cheddar, American, Gruyere, Mozzarella, Parmesan, Four Cheese mix, whichever you prefer/have handy.
- Frying pan
Method
1. Butter both sides of the bread. Put a dollop of butter in the pan too for extra buttery crunch!
2. Place one side of the bread into the pan. Layer with the cheddar, then the four cheese mix and top off with the Parmesan. Allow the bread to fry in the pan, usually about 30 seconds. Use a spatula to lift the corner and check if it’s browning. Once it starts to brown, add the lid of the sandwich and flip!
3. Fry the second side for 30 seconds to 1 minute, or until nicely browned.
And you are done!
This recipe isn’t much, it’s not overly difficult, and can be made fairly quickly once you get the hang of it. Great to eat wrapped in some parchment paper as you race out the door, or as I prefer, at the table with a glass of ice cold milk. Enjoy…!
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