Feta cheese
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Feta cheese is a creamy, soft cheese originally from Greece that is made from sheep's milk, though sometimes goat's milk or a mixture is used. It has been produced for centuries in Greece but most imported feta cheese comes from Italy. Authentic feta is aged for 4 to 6 weeks in brine which gives it its characteristic salty and sharp flavor as well as its crumbly texture and cream white color with small holes.
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Bocconcini cheese is a small, egg-sized mozzarella cheese that originated in Naples, Italy. Traditionally made from water buffalo milk, bocconcini cheese is now commonly produced using a mixture of water buffalo and cow's milk. It has a semi-soft, white texture without a rind and mild flavor, and is best consumed fresh as it is perishable.
Vanilla
Vanilla is the only fruit-bearing member of the orchid family and is native to Central Mexico. It was first used by the ancient Toltec Indians of Mexico from the tlilxochitl vine, whose pods produce vanilla. Madagascar is currently the world's largest producer of vanilla beans. Vanilla beans contain vanillin, which has strong antioxidant and antibacterial properties and may have anti-cancer effects. Vanilla pods also include numerous other constituents like eugenol, caproic acid, phenols, alcohols, carbonyl compounds, acids, esters, and lactones.
Hazel nut
The hazelnut is a small deciduous tree native to Southern Europe and Turkey. It produces sweet, nutritious kernels that are part of the birch family. Scientifically known as Corylus avellana, hazelnuts can be eaten raw, roasted, salted or sweetened. They have a nutty yet sweet taste and are rich in fiber, vitamins, minerals and phytochemicals that promote health and protect against diseases and cancers.
Organic farming
Organic farming is a holistic system that aims to optimize the productivity and health of diverse communities like soil organisms, plants, livestock, and people. It focuses on developing sustainable enterprises that are harmonious with the environment by protecting the environment, maintaining long-term soil fertility, and preserving biological diversity on the farm. The key principles are minimizing pollution and soil degradation while promoting biological productivity and health.
Jaggery
Jaggery is a traditional unrefined sugar consumed in Asia that is made from concentrated cane juice without separating the molasses and crystals. It comes in colors ranging from golden brown to dark brown. According to Ayurvedic medicine, jaggery is considered a wholesome sugar that is high in iron and minerals not found in ordinary sugar, and can benefit health by helping treat throat and lung infections.
Cheese terreine
This recipe describes how to make a cheese terrine by melting mozzarella and red cheddar cheeses separately in a double boiler, mixing chopped herbs and cream into the mozzarella, layering the cheeses in a mold, chilling for 30 minutes, demolding, and serving garnished with bell pepper and tomato slices. The ingredients are 100g mozzarella cheese, 50g red cheddar, 10g mixed parsley and thyme, 50g cream, and salt and pepper to taste.
Blue cheese dressing
This recipe provides instructions for making a blue cheese dressing with sour cream, mayonnaise, vegetable oil, white vinegar, blue cheese, salt, and black pepper. All ingredients are blended together until well mixed but still chunky, then served immediately or chilled until ready to use.
Basic risotto
This basic risotto recipe calls for arborio rice, olive oil, chopped onion, parmesan cheese, and 4-5 cups of hot stock or water. The rice is sautéed with the onion until translucent, then wine is added and absorbed before adding the stock, 1 cup at a time, stirring constantly for 20 minutes until creamy. Parmesan is stirred in at the end along with options to add fresh herbs, vegetables, meat or seafood during the last few minutes of cooking.
Arborio rice
Arborio rice is an Italian short-grain rice named after the town of Arborio where it is grown. It is a high starch, pearl-like rice that forms the creamy foundation of risotto dishes due to its ability to release starch during cooking.
More from dheeraj bhandari (20)
Feta cheese
- 1. INGREDIENT OF THE WEEK # 16 FETA CHEESE FETA CHEESE IS A RICH AND CREAMY SOFT CHEESE OF GREECE, AUTHENTICALLY MADE OF WHOLE SHEEP'S MILK, ALTHOUGH MANY ARE NOW MADE WITH GOAT'S MILK OR A MIXTURE OF THE TWO. IT HAS BEEN AROUND FOR CENTURIES. IT IS SO POPULAR IN GREECE THAT VERY LITTLE GETS EXPORTED. IN FACT, MOST OF THE IMPORTED FETA CHEESE COMES FROM ITALY. FETA CHEESE IS CLASSIFIED AS A SOFT CHEESE THE BETTER FETA ARE AGED (BUT NOT RIPENED) 4 TO 6 WEEKS, CURED IN A SALTY WHEY AND BRINE. KNOWN AS A PICKLED CHEESE, THE FLAVOR OF FETA BECOMES SHARPER AND SALTIER WITH AGE. IT IS CREAMY WHITE IN COLOR WITH SMALL HOLES, A CRUMBLY TEXTURE, AND IS NORMALLY FOUND IN SQUARE CAKES.