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Cheese Roquefort. Recipes for cooking delicious dishes

Cheese Roquefort is a legendary French product, which is rightly called the "King of Cheeses". It is distinguished by the presence of green-blue strips of mold penetrating its entire surface.

Cheese appeared in the XVIII century absolutely by accident, when the shepherd boy forgot his sandwich in a cave near the town of Roquefort. A few weeks later he remembered about him and looked in there for the sake of interest. But I was surprised to find not a missing product, but a dish with exceptional taste qualities.

Therefore, the Roquefort cheese is traditionally made only in natural lime caves for 4 months. The technology is very complicated, at the end, the cheese specialists, tapping each silver stick, determine its readiness by the sound. Then the heads are wrapped in foil and sent to all countries of the world, where the true Rohfor cheese lovers are waiting for. We offer recipes for cooking with this product.

Let's start with salads and snacks.

"Light" salad. 200 grams of cheese and knead with 3/4 cup of cream, a large spoonful of lemon juice, pepper. Make a homogeneous sauce and pour it with hand-torn salad leaves.

It is very simple to make vegetables with a special sauce "Assorted snacks". Stem celery wash and cut into a length of 10 centimeters. Bulgarian peppers of different colors clean and cut with long slices. Also do with cucumbers. In 1.5 cups of milk, knead the cheese, bring to a boil and cook until smooth. On a platter in a circle to lay out vegetables, and in the center to put sausnitsu.

Salad "meat". Cook 350 grams of pasta. Dice 400 grams of turkey, 2 stalks of celery, one green apple. Make a sauce from a glass of unsweetened yogurt and 3 large spoons of mayonnaise. At the bottom of the salad bowl, put the salad-lettuce, torn with hands, put all the ingredients, pour the mixture and sprinkle with crushed Roquefort cheese.

Cheese can also be added to the first and second dishes.

Soup "Original" is prepared very quickly. A small head of broccoli (300 grams) to disassemble inflorescences and boil a few minutes (but not more than 5) in 750 ml of salted water. Then drain the broth, but do not pour it. Fry a tablespoon of almond plates . In a saucepan, pass 40 grams of flour in a butter and pour a cabbage broth and a glass of fatty cream into a thin trickle. Bring to a boil, stirring constantly, put the mashed Roquefort cheese (200 grams), boil for about 3 minutes. Season the soup with a pinch of nutmeg, pepper and half a glass of sherry. Bring again to a boil, add the broccoli and pour over the plates, sprinkling with fresh herbs and almonds.

Breast "With a surprise." It is necessary to discard each fillet slightly, cover with pepper and salt; Cut a deep pocket. Make a filling of crushed cheese and a small amount of sour cream. Fill it with holes, pin it with toothpicks. Then lay on a baking tray, grease the fillet with sour cream and bake for about forty-five minutes.

Very tasty and quick to prepare a dish - "Fish in a delicious sauce." Pike perch weighing 800 grams thoroughly clean, cut fins and cut into portions. Next, boil it in salted water, putting in the broth a bulb, salt, bay leaf, pepper, 3 cloves garlic and carrots. While the fish is preparing, it is necessary to do a delicious sauce. 200 grams of cheese grate large and mix with 600 grams of creamy cream. In the baking dish, we spread one portion of the fish, sprinkle the seasoning and send it to the oven for twenty or thirty minutes. The dish will be ready when a golden, appetizing crust appears. Serve fish with garnish from boiled rice.

Dishes with Roquefort cheese always turn out to be very original and exquisite, having an unusual taste and aroma.

Bon Appetit!

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