Tag: cheese

Goat Cheese Salad with Nuts & Dried Fruits

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15 Healthy Dried Fruits 
12 Healthy Nuts

Canarian Recipes: Ensalada de Rulo de Cabra con Frutos Secos

The perfect way to incorporate some heart-healthy nuts, creamy goat cheese and fiber-rich dried fruit into one square meal. Try pine nuts, almonds, pistachios or cashews.

Ingredients

  • Lettuce
  • Walnuts, or Nuts to Your Taste
  • Raisins, Dried Apricots, or fruit to your taste
  • Goat Cheese
  • Olive Oil
  • Salt
  • Pepper, optional
  • Vinegar
  • Balsamic Cream, optional

Method

  1. Wash and cut lettuce
  2. Add fruit and nuts to your taste
  3. Slice or chop the goat cheese
  4. Arrange on top of the salad

Tips

You can quickly bake or grill the goats cheese if you like.
Ring the changes with lettuce, nuts, seeds, fruits.
Try pine nuts, almonds, pistachios or cashews.

 

 

Traditional Almogrote from La Gomera

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Serving suggestions
Spread on toasted bread
Served alongside wrinkled potatoes
As an accompaniment to meats or fish

See Almogrote Croquettes

Canarian Recipes: Almogrote Gomero

A delightful canarian spread, almogrote gomero is one of the most traditional recipes of the canary islands. This rich spread, reminiscent of pâté, is made with cured cheese and is perfect for spreading on bread or accompanying wrinkled potatoes.

Ingredients

  • 200 g of cured cheese (preferably Canarian)
  • 2 cloves of garlic
  • 1 ripe tomato (peeled)
  • 1 tsp tomato paste (optional)
  • 1 teaspoon of paprika (sweet or spicy, to taste)
  • 1 chilli or hot pepper (optional)
  • 100 ml of extra virgin olive oil
  • Salt (optional, as the cheese is already quite salty)

Method

  1. Grate or chop the cheese
  2. Mince the garlic, adding the chilli if desired.
  3. Add the tomato, peeled and chopped, tomato paste if usinh.
  4. lend all ingredients until you achieve a smooth base.
  5. Incorporate the cheese and paprika.
  6. Mix thoroughly while continuing to blend.
  7. Emulsify with olive oil, adding the oil gradually until you reach a creamy consistency, similar to thick pâté.
  8. Taste and adjust seasoning, sample the mixture and adjust the salt or spice level to your preference.

Tips

If the mixture is too thick, add a bit more olive oil.
For a milder flavour, mix semi-cured cheese with cured cheese.
The taste improves after a few hours in the refrigerator.

Turkey and Brie Stuffed Potatoes

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Tips & Variations

Use Reblochon Cheese if you can get, instead of Brie.
You can cook the potatoes the day before.
Replace the smoked turkey with Roast Chicken, or Mild Chorizo for a spicier version.
Hide a small cube of Blue Cheese in the center of each potato before baking.
 

Pure comfort on a plate: creamy in the center, crispy on top, and irresistibly savory thanks to the melted cheese and smoky turkey cubes. Perfect for a warm, satisfying meal, they combine tender potato, rich cheese, and delicate smoky notes for a dish that is both rustic and refined.

Ingredients

  • 4 large potatoes
  • 150 g Brie (with or without the rind, as you prefer)
  • 100g of blue cheese (optional)
  • 100 g smoked turkey cubes (or roast chicken)
  • 1 small onion (about 50 g), finely chopped
  • 100 ml thick crème fraîche
  • 20 g butter
  •  A pinch of salt
  •  A pinch of pepper
  • 1 tablespoon chopped fresh parsley or other herbs

Method

Preheat your oven to 200°C (392°F)

  1. Begin by thoroughly washing the potatoes, especially if you plan to keep the skin on for eating.
  2. Place them whole in a large pot of salted boiling water.
  3. Cook for about 25 minutes, or until a knife slides in easily without breaking them apart.
  4. Drain and let cool for a few minutes until they are comfortable to handle.
  5. Slice each potato in half lengthwise.
  6. Using a spoon, carefully scoop out the center, leaving a 1 cm (½ inch) border to maintain structure.
  7. Place the scooped-out potato flesh into a bowl and mash it lightly with a fork.
  8. Melt the butter in a pan over low heat and add the finely chopped onion .
  9. Cook for 3–4 minutes, until soft and translucent.
  10. Add the smoked turkey cubes and sauté briefly so they release their aroma and lightly brown.
  11. Stir in the mashed potato flesh to combine everything into a uniform mixture.
  12. Cut the Brie into small chunks and add them to the warm mixture along with the crème fraîche.
  13. Let everything melt gently until you obtain a creamy, rich, cheese-infused filling.
  14. Season lightly with salt and freshly ground pepper.
  15. Fill each potato shell generously with the mixture, packing it in slightly to create a rounded, appetizing shape.
  16. Push a tsp pf blue cheese into the middle, if using.
  17. Arrange the stuffed potatoes on a baking dish.
  18. Bake for about 15 minutes until the tops are golden, bubbling, and lightly crispy.
  19. Remove the potatoes from the oven and sprinkle with chopped fresh herbs.

Serve hot as a main course with a green salad or alongside grilled meat or roasted vegetables.

Strawberry and Avocado Salad

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An easy, fresh salad with a twist, the strawberry and avocado salad is perfect. It combines the sweetness of the fruit with the creaminess of the avocado in a light dish that is quick to prepare.

Ingredients

(Serves 2–3)

  • 200–250 g strawberries, washed and sliced
  • 1 large avocado, diced
  • A handful of leafy greens (rocket, spinach, or mixed lettuce)
  • 30–50 g cheese (feta, goat cheese, mozzarella), optional
  • A handful of nuts, almonds, or seeds (optional)

For the Dressing:

  1. 2 tablespoons olive oil
  2. 1 tablespoon balsamic vinegar or lemon juice
  3. 1 teaspoon honey or maple syrup (optional, for a hint of sweetness)
  4. Salt and pepper to taste

Method

  1. Wash and slice the strawberries.
  2. Peel and dice the avocado into medium cubes.
  3. In a large bowl, place the leafy greens, then add the strawberries and avocado.
  4. Add the cheese and nuts if you are using them.
  5. In a separate bowl, mix the olive oil, vinegar (or lemon), honey, salt, and pepper.
  6. Drizzle the dressing just before serving and mix gently to avoid mashing the avocado.

Easy Arancini Balls

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Classic Italian Arancini Rice Balls in bite size form! Make risotto in the oven to make these with ease, or use leftover risotto. Shallow fried or baked!

Ingredients

Baked Risotto – Rice Mixture

  • 2 tbsp butter
  • 2 garlic cloves , minced
  • 1 small onion , finely diced
  • 1 1/2 cups risotto rice (arborio)
  • 1/2 cup white wine (or stock or water)
  • 3 1/2 cups chicken broth/stock
  • 1 cup milk

Cheese Mixture

  • 1 egg
  • 1 cup grated cheddar cheese
  • 3/4 cup grated mozzarella cheese
  • 2 1/2 tbsp finely chopped fresh parsley or 1 1/2 tbsp dried
  • 1/2 tsp salt
  • Pepper

Coating

  • 1/2 cup plain flour
  • 1/2 tsp salt
  • Black pepper
  • 2 eggs
  • 2 cups panko breadcrumbs
  • Cooking oil 

Instructions

  1. Preheat oven to 180C/350F.
  2. Melt butter in a skillet over medium heat.
  3. Add garlic and onion and cook for 5 minutes until soft.
  4. Add rice and stir until grains turn translucent.
  5. Add wine and turn up the heat to medium high.
  6. Cook until liquid is mostly absorbed/evaporated.
  7. Add chicken broth and milk.
  8. Stir, bring to simmer, cover, then transfer to oven.
  9. Baked, covered, for 30 to 40 minutes until all liquid is absorbed and rice is tender.
  10. Remove from oven and allow to cool.
  11. Add rice mixture ingredients and mix to combine.
  12. Cover and transfer to refrigerator for at least 3 hours or preferably overnight.

Coating

  1. Mix flour, salt and pepper in a shallow bowl, eggs in another (lightly beaten) and panko in a third shallow bowl.
  2. Measure out a scoop of rice mixture (about 2 1/2 tbsp) and roll into a ball.
  3. Roll in flour, then dredge in egg mixture, then coat in panko, pressing to coat.
  4. Repeat with remaining mixture.

Cooking

  1. In a medium saucepan, pour in 1″/2.5cm depth of oil and heat over medium high heat.
  2. Toss in a breadcrumb and if it starts sizzling immediately, the oil is hot enough.
  3. Carefully transfer a few balls into the hot oil, using a spoon.
  4. Turn frequently so they cook golden evenly, and when they are a deep golden brown, remove onto a paper towel lined plate to drain.
  5. Repeat with remaining balls.

Panko Substitute

  • Crackers.
  • Crushed Pretzels.
  • White Bread (Crust Removed)
  • Crushed Potato Chips.
  • Crushed Tortilla Chips.
  • Dry Stuffing Mix.
  • Corn Flakes.

In a food processor, process the crumbs until you get a texture you like, which could range from fine to large.

Cheesy Potato Cups

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Canarian Recipes:  Tazas de papa con queso

Kitchen Cupboard Cooking – Don’t have much to work with?
Bacon Cintas – perfect emergency freezer supplies
Leftover Chili/Bolognaise – frozen makes good toppings

Cheesy Potato Cups
Quantities to taste or whatever’s left over!

  • leftover mash
  • milk/cream as available or needed
  • bacon cintas
  • 1/2 onion
  • grated cheese
  • butter
  • oil, salt, pepper, herbs

Method

  1. Caramelise the chopped onion in a little oil before adding the bacon for 2 or 3 minutes.
  2. Combine everything, leaving cheese for the top, and spoon evenly into muffin tins and top with the remaining cheese.
  3. Bake a hot preheated oven until tops are golden brown.
  4. Serve immediately with a dollop of sour cream, chili or mojo salsa on top!

 

Burrata Salad

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Canarian Recipes: Ensalada de Burrata

Burrata is a fresh, stretched – curd cheese made from cow’s milk. It has a round shape and an exterior similar to a pouch-like mozzarella with a characteristic apical closure. Inside, the texture is much softer and more stringy, similar to that of cream cheese.

Ingredients

  • Burrata Cheese or other fresh cheeses
  • Arugula
  • Lamb’s Lettuce
  • Cherry Tomatoes
    Avocado
  • Mango
  • Walnuts,
  • Pistachios
  • Raisins
  • Olive Oil
  • Honey

Mozzarella vs. Burrata: What’s the Difference?
Fresh mozzarella cheese is made from cow or water buffalo milk. It has a firm but elastic texture and can be sliced without losing its shape. Burrata cheese is mozzarella that’s formed into a thin pouch and then filled with a mixture of soft, stringy curd and cream called stracciatella.

What is the goat cheese in the Canary Islands?
Queso Palmero: This characteristic smoky cheese is made with raw milk from local goats, similar to mozzarella.
It’s available fresh, soft, semi-cured and cured.

Burrata cheese from Quesería Mansueto, a family business, dedicated to the production of cheeses and artisanal products, originally from Italy, with ingredients 100% made in the Canary Islands.
https://mansuetoqueseria.com

Easy Cheeseburger Bombs

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A quick dinner, tapa or lunchbox addition , these cheeseburger bombs are freezable, finger and child friendly, and easy to make ahead!

Ingredients

  • 500g ground beef (or a mix of beef and pork)
  • 150g grated cheddar cheese (or any melting cheese like mozzarella)
  • 50g grated Parmesan cheese
  • 1 garlic clove, minced
  • 1 teaspoon onion powder
  • Salt and pepper (to taste)

For the Coating:

  1. Alternative to pastry: Mashed Potato, Instant works 🙂
  2. 2 pastry sheets
  3. Rolled thin, if preferred
  4. 50g breadcrumbs
  5. Alternatives: seeds, crushed nuts, crisps, cornflakes
  6. 20-30g grated Parmesan cheese
  7. 1 teaspoon garlic powder
  8. 1 egg, for egg wash, optional
  9. Sesame seeds, for topping, optional

 

Instructions

Preheat your oven to 360°F (180°C) . Line a baking sheet with parchment paper or lightly grease it for easy cleanup.

Meatballs

  • In a large mixing bowl, combine the ground beef, Parmesan cheese, garlic, onion powder, salt, and pepper.

Shape the Bombs

  • Divide the meat mixture into 8–10 equal portions (about 2 tablespoons each).
  • Flatten each portion into a disc.
  • Place a rounded teaspoon of grated cheese in the center of each disc and carefully wrap the meat around the cheese, sealing it completely.
  • Roll the filled meat into a smooth ball.

Coat the Bombs

  • In a shallow bowl, combine the breadcrumbs, grated Parmesan cheese, garlic powder.
  • Sprinkle over the pastry and lightly roll until integrated then cut into squares.
  • Wrap each meatball in square, coating side outmost, the roll gently to ensure everything is sealed.

Bake the Bombs

  • Place the coated bombs on the prepared baking sheet, spacing them evenly apart.
  • Bake for 30–40 minutes, or until golden brown and cooked through.

Serve and Enjoy