Traditional recipes

Beef cheese marinated in olive oil and spices

Beef cheese marinated in olive oil and spices

I saw this recipe on several sites ... and I made a selection of spices that we like and I followed the preservation technique that others used.

  • 400 g smoked cow's milk
  • 200 g fresh cow's milk
  • Verde green hot peppers
  • 1 sprig of rosemary
  • ienibahar boabe
  • ienibahar powder
  • coriander berries
  • black pepper
  • Cayenne pepper
  • dry dill
  • dried basil
  • dried tarragon
  • 5 cloves garlic
  • olive oil

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Marinated cow's cheese in olive oil and spices:

I cut the cheeses into cubes of about 1.5 -2 cm and placed them in a clean jar. I cut the garlic and pepper into rounds, I mixed the spices and I put them among the pieces of cheese. I added the olive oil, I stapled the jar and left it for 7 days in a cool place, in my case on the kitchen window. After the 7 days I consumed them with great appetite, they are very good !!

Grilled veal liver with toast and moldy cheese

With all this heat outside, you still have to bury something for lunch or dinner, in a hurry, when your stomach starts to go hungry. You confidently grill, some vegetables and a seasonal salad. Put an eyelash in the fridge and in the pantry, to see how you can combine the ingredients.

Some secrets about liver preparation! It is probably known that not all liver is as delicious, even if it is well prepared. The favorite of many is the bird's liver, especially the chicken / chicken / turkey liver (available to all the greedy, being chosen by gallantry). It may not be known that goose liver, but also duck liver is fatter, it must be prepared on the grill or in a pan, without the addition of fat. Veal liver, like sheep / lamb liver, is the liver that cooks the fastest, being soft and especially tasty if it is prepared in more blood (as long as it is slightly pink in the cut of the knife). Pork liver and beef liver are most often prepared by housewives, being the most affordable, although their flavor is not high, especially if it has been prepared longer and has dried. There are secrets for the preparation of pork liver and cow liver, for example, on a bed of fried onions and then the preparation obtained will be neither thick nor too hard. Regardless of the animal from which the liver was obtained, it must be prepared over high heat. I am not a fan of cooking liver in the blood, but neither of the liver dried by cooking. An essential secret for the flavor of the preparation is to prepare fresh liver, possibly refrigerated liver and only if you do not have liver assortments from those mentioned above, to prepare frozen-thawed liver at room temperature.

Ingredients needed in the recipe: veal liver, moldy cheese, fresh butter, garlic, coarse salt, peppercorns, olive oil.

The liver is cleaned of any skin and blood vessels. Wash under cold running water and wipe with paper towels or a clean cloth.

The secret of liver preparation! The veal liver is sliced ​​along the entire piece of liver purchased, in thick slices of a finger. Heat the old cast iron grill on the large flame of the stove. Grease the grill with a little olive oil using a clean cloth / kitchen brush or use an olive oil spray. Sprinkle a few coarse salt crystals on the grill.

Place the liver slices on a well-heated grill, greased with olive oil and sprinkled with coarse salt.

The aim is to bake on the edges of the liver slices and when they are made in half, they are returned using a kitchen tongs.

The secret of preparing grilled liver, a secret always hidden by chefs! Before taking the liver off the grill, put a mouthful of fresh, hard butter on the slices of liver (about 1/2 teaspoon of a teaspoon). At the end of the liver preparation, the butter will be melted and will envelop the piece of liver. Professional gourmets will definitely make the difference in flavor compared to the liver on which no butter was put.

The ready-made liver slices are seasoned, to taste, with freshly ground peppercorns and, if necessary, with coarse salt.

The bread is toasted in the toaster. Slices of bread can be greased with a few drops of olive oil and put in a pan in the hot oven of the stove.

Warm, toasted bread is rubbed with a clove of garlic. What a taste, what a great taste. And what if it smells ?! It smells like health.

On the slices of toast, rubbed with garlic, spread thin slices of cheese with mold.

The dish is served hot, with slices of baked beets and slices of cucumber in vinegar.

Gourmets around the table can request mustard, faster or sweeter, according to everyone's wishes. A self-respecting housewife is always prepared with anything that could be requested by diners when it comes to seasoning dishes.

If it is still hot outside, you can serve a glass of lemonade, suitable for cold (plain water, ice cubes, lemon juice, honey, mint leaves & # 8211 mixed with the blender).

If the meal is served later in the evening, in the cool, even a beer works, not too cold.

Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! And on the heat you can prepare goodies, in your own kitchen, sitting as little as possible around the fire.

We will prepare one first vessel quite roomy so fish to be fully contained in marinade sauce.

fish will be cleaned by scales, entrails and washed well with cold water.

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

Will be dry then with the help of an absorbent kitchen paper.

Vom taia fish in strips, as much as necessary for a portion of person.

Into the vessel we will put oil, lemon juice, peppercorns, thyme or oregano, sliced ​​garlic, bay leaf, white wine and fresh parsley.

All of these ingredients will be mixed well with the help of a goal.

fish will be added to this marinade sauce.

time allocated for this marinade can be of 30-60 minutes or even 2 hours, to create a balance of flavors.

After marinating, fish can be used as we put in thinking (fried, baked, boiled or grilled).

The remaining marinade from the fish will not be used again.

seals to this kind of recipe remain in our choices ( either plain boiled rice, natural potatoes with butter, or even a curry sauce).

Invitations from the table they can also enjoy a White wine which goes great with over.

Delicacies served as appetizers

Culinary fantasy reaches its peak when the eternal question is asked & # 8211 what do we serve for an aperitif? As it is often known what strength is preferred (plum brandy, boiled or & # 8220crude & # 8221 & # 8211 by season, less often by the most sophisticated drinks), the pursuit of appetizer often stops at what you have it in the fridge (usually cold cuts for sandwiches at work & # 8211 salami, cheese, cheese, ham, etc.), less often at & # 8220delicacies & # 8221 specially prepared in advance for such occasions.

Good to know ! However, the delicacies served as appetizers are the favorites of gourmets and gourmets of all types, learners or professionals, young or old, men or women.

Hot peppers stuffed with a mixture of salted cheese, sheep and sweet cow's cheese, soaked in extra virgin olive oil.

Ingredients needed in the recipe: sheep's milk, unsalted cheese, cow's cheese, hot peppers, dried thyme, peppercorns, mustard seeds, garlic cloves, extra virgin olive oil, bay leaves.

According to everyone's taste! The supply of hot peppers is made according to everyone's preferences, how fast you want your preparation to come out. I prefer peppers more & # 8220politicosi & # 8221 with the stomach, that is, crayfish of ours, from Oltenia, not too fast, but not to urge you to fall asleep when you eat them.

Cut the stalks and remove the seeds. If you really want to spice up and go to the perfectly cooked brandy, forget some seeds through peppers or buy a cup with a thicker sheath, not long and thin peppers, like hot peppers that are, so & # 8220rai & # 8221 the sheath bends slightly, in a whirlwind, due to their speed.

Prepare small jars of 400 grams, washed well with detergent and then rinsed under a few streams of cold water. The jars are drained and wiped with a clean, dry cloth.

In the jar put mustard seeds, peppercorns (ground / crushed with a nutcracker / mortar), garlic cloves, dried thyme sprigs, bay leaves.

Prepare a mixture of sheep's milk cheese and sweet cow's cheese, given on a large grater or with small knives.

Fill the hot peppers with the cheese mixture, as thick as possible.

So you don't have discussions! Once the hot peppers are stuffed, they are put upside down, in jars, as tight as possible, but without being crowded, so that they do not break when they are served at the table, to spoil the shape of the dish, and the professional gourmets to twist nose, dissatisfied with the appearance, not the special taste.

The jars are filled with extra virgin olive oil and closed with a tight lid.

The jars are kept cold. The preparation can be served after 3-4 weeks of maceration.

Sheep telemeau combined with fresh cow's cheese is very suitable for various fillings that are put in peppers (hot or fatty), donuts and even capsicum.

Sheep telemea or goat cheese soaked in extra virgin olive oil.

Goat cheese and mutton, in the form of cubes, can be preserved separately or together in extra virgin olive oil.

Put the hard cheese cubes in the jar together with thin slices of hot pepper, peppercorns, crushed, thyme sprigs, bay leaves, extra virgin olive oil.

The sealed jars are kept cold in the refrigerator for 3-4 weeks, then the appetizer can be served.

Extra virgin olive oil chopped with hot peppers and extra virgin olive oil with mountain thyme flavor.

In 330 gram bottles put hot peppers and extra virgin olive oil, respectively mountain thyme sprigs and extra virgin olive oil.

The sealed bottles are stored cold in the refrigerator. After 3-4 weeks of maceration, the spicy oil can be dripped on the cheeses, served as an appetizer.

To remember ! This oil can also be used in salads or as an addition, to taste, to frying or in various other dishes in the pan and even in pasta sauces.

Special ingredients added on thin slices of smoked cheese or cubes of sheep's milk / goat's cheese are extra virgin olive oil in which hot peppers were left to soak or extra virgin olive oil in which mountain thyme was left to soak (with small flowers and much more fragrant than thyme).

The cheeses sprinkled with oil are served with thin slices of toast, rubbed while hot with cloves of garlic.

It's hard to believe that anyone still wonders how quickly the bottle with uncooked brandy empties or the kettle with boiled brandy empties. If next to the plate with hot peppers filled with cheese or cheese cubes soaked in olive oil, there is also a plate with smoked ham, then the feast is guaranteed.

Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! If you want to quickly check my recipes, you still have time. There are still hot peppers on the stalls, the shepherds have just come down from the mountain sheep and reappeared in the cheese markets this year, and the precupets are not missing with the sweet, cow's cheese either.

Preparation methods

  • For frying you need a Teflon pan and it is not necessary to add oil, you just have to place the cheese slices and cook them until they get a golden crust, and inside they remain soft.
  • For baking, put the slices of halloumi cheese in a tray, then you can sprinkle them with a little olive oil and season with aromatic herbs or spices, according to taste. Set the oven to 180 degrees Celsius for 10-15 minutes
  • To prepare grilled halloumi cheese, you must first rub the cheese slices with a little olive oil and cook them quickly on each side (about two minutes), after the grill has warmed up well. This way the cheese will not stick to the grill.

Cascaveaua & # 8211 Ro

Cascaveaua is an unfermented cheese, with the texture of finely salted cheese, sometimes smoked, originating from Valea Doftanei, Romania. The subtle and refined taste is born from going through several stages of production. It is produced from local cow's and sheep's milk.

Event: Cascavela Feast, September, Doftana Valley

Appearance: beige-brown crust, light interior with fluffy elastic texture of fresh cheese

Aperitif - tasting platter, fresh in salads

Accompaniment - baked potatoes wrapped in cascavea

Main varieties

Cascavea marinata the cheese is marinated in oil with spices, garlic, tomatoes and olives

Manufacturing process

IT the apt is easily closed and rests in the fermentation process. The case, drained on wooden grills, of pure freshness is cut into pieces, passed through hot water and poured into molds. The third stage, after cooling, consists in dipping in brine. Finally, the youth of this cheese is going through the last stage, that of smoking. The refining process takes about 60 days.


Nutritional values/ 100 gr pressed cheese

Ingredients Yogurt cheese

1 kg fat yogurt (6%)
1 teaspoon grated salt

For marinating:

1 clove garlic
chili flakes
a few rosemary leaves
olive oil

Preparation Yogurt cheese

  1. Mix the yogurt with the salt.
  2. In a sieve placed on a bowl put 3 layers of gauze and pour the yogurt in it. Lift the edges of the gauze and tie tightly so that the yogurt does not run out.
  3. Place a saucer over the package of yogurt and then something heavy (preserve it for example) and put everything in the fridge. Let the yogurt drain for 2 days.
  4. Take the gauze packet of yogurt out of the fridge, hang it on something (I tied it under a chair), make sure it is tightly tied so it doesn't fall off. Place the bowl underneath to collect any remaining whey. Leave to drain for another 1 day.
  5. The third day the cheese is ready! Unwrap the gauze and remove the cheese. It can be served immediately, spread on toast and then sprinkled with olive oil and greens.
  6. If you want to keep it longer, you can marinate it.
  7. Marinating: grease your hands with a little oil and make cheese balls. Place the balls in a sterilized jar for 15 minutes in the oven at 180C. Add oregano, chili, sliced ​​garlic and rosemary and then pour oil until the balls are covered. Store in the refrigerator.
    * kept in the fridge, the olive oil gels and looks cloudy, so don't worry if it looks strange, you just have to take it out of the fridge half an hour before serving to regain its appearance.

2. After 2 days we drain it out

Laura's world

This specialty is one of the best recipes I have ever made. But as tasty as it is, it is simple to make. All you have to do in this case is patience. I tell you it's worth a try. You will fall in love with its taste.

Here are the yogurts I used: one from cow's milk (5% fat) and one from buffalo and sheep (7% fat). The combination of the 2 is gorgeous. The fatter the yogurt, the creamier and finer the consistency of the cheese.

In a bowl, using a whisk, mix the yogurt well with the salt. Then prepare a large strainer that sits on a tall bowl.

Place a large piece of gauze (washed and clean) folded in 3 layers over the strainer. It must extend beyond the edges of the strainer.

Pour the yogurt inside.

Gather the edges of the gauze and tie tightly (I used an elastic band).

Cover with a plate and put 1-2 cans (or any weight) on top to put pressure on the gauze bag and remove the whey as quickly and efficiently as possible.

The yogurt with the bowl and strainer is placed in the refrigerator, where it will drain for 48 hours. Normally the recipe said 24 hours but after only 24 hours it was very soft. During all this time, from time to time the whey accumulated in the bowl is drained. You will notice that it will leave a lot of whey and the yogurt ball will gradually shrink and harden. After 48 hours, remove the bag from the strainer and hang it somewhere, letting the whey drain for another 24 hours with a bowl underneath. It will have to hang in a cool place. You can hang it on the grill in the fridge or on a shelf in the balcony, you will find an improvisation. After it has drained well, the bag is opened and the cheese belly comes out, like a chicken coming out of its mouth.

Yogurt cheese, or rather cheese cream, because this is how it has consistency and taste, it can be served immediately. For storage, press in plastic pans with lids and keep in the refrigerator. This will keep you for 1 week. But if you keep it in a glass jar it can keep in the fridge for even 1 month. There is also the option of marinating in olive oil, as are the pieces of telemea for salad. It can last like this for 6 months. That's how I like to marinate it.

To do this, grease your hands with a little oil and form balls of cream cheese.

In clean and dry jars, cut the garlic into rounds, add rosemary, thyme and paprika.

The balls are also arranged in the jar

& # 8230 and pour olive oil over it until it covers the balls of cream cheese. Put the lid on and gently shake the jar to homogenize the oil and spices.

Store in the refrigerator. When cold, the olive oil becomes cloudy and maybe even gelatinous (depending on the brand, the production process and the quality), but if you take it out of the fridge and keep it at room temperature for 30-60 minutes, it will return to normal.

It is wonderful for children, even for very young ones (unpainted or marinated without spices). It can be used successfully in salads, as an appetizer or as such spread on bread. This one cheese cream it is very healthy and can be a meal at any time of the day or night.

Marinated sprot

Balsamic vinegar is very good, especially in combination with fish!

I would appreciate if you do not make my post public, I am a very controversial character online.

I am contacting you here because it is easier, I noticed that you are trying to sell networks. I suggest you publish them on

No one will pay you, but you will have readers from abroad. I'm not an orthodox chef, but I started to like the food. If you look well on my blog you will find what I cooked.

I think marinated fish is so good ... Balsamic vinegar is also my favorite!

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Preserved cheese

I couldn't resist yesterday and I opened the jar, it's sensational, along with tomatoes, green cucumbers, moon radishes (small and red ones are still found). Tonight I put the puzzle in the same way, let's see.

# 22 Anat

# 23 roxana anca

It's not cheese, it's cheese, it's a sweet, slightly smoked house. In the country, when you have too much cow's milk, a sweet cheese is made from it, it is left to drain, then it is smoked on a wooden grill so that it acquires a light brown color. That's what I want to marinate.

# 24 roxyfoxy

# 25 Anat

Roxana Anca, did you marinate the rattlesnake? How did it turn out?

Pisces, I'm glad the cheese is to your taste. Have you tried red onions and olives?

# 26 roxana anca

It came out sensational. It is very good with bell peppers, red onions, green cucumbers, moon radishes, etc.

# 27 Anat

# 28 CorinaZ

# 29 Mari-Ana

Thanks a lot, I marinated the telemeau 2 days ago, last night I had guests and I couldn't help but taste it a bit. In the end, while tasting it, I tasted half a jar.
I had just taken your bread with rice out of the oven (another goodness) and you should know that it goes well with warm bread. Today I will complete the jar.
What do I want to ask you, you put oregano and coriander seeds in your eyes, if not as much as you put, so approx.

# 30 Anat

CorinaZ, the "business" as you call it, doesn't get fat, it just has other flavors. And if you want, you can drain it well before consuming it.
I put the small pieces of cheese on a slice of toast greased with a little marinade, and I find it delicious, without being greasy.

Mari-Ana, I'm glad you also like cheese and bread
Not a bad idea at all, warm bread with marinated cheese

Peppercorns and coriander put about half a teaspoon of each and oregano about the same.

# 31 Otilia

Another option for cheese in oil is: cheese (old - cheese or new - telemea, preferably sheep or goat) cut into cubes appropriately large and put in jars. In a jar put a sprig of thyme, hot peppers (preferably red) cut into slices and 2-3 cloves of garlic uncleaned& # 33 It is covered with olive oil (it can also be used with flower oil, but with olive oil it comes out more fragrant & # 33 It is excellent & # 33

Fighting over the internet is like special olympics, no matter if you win, you're still retarded & # 33

1. Asian marinade

  • 2 stalks of lemon grass, crushed
  • 1 small handful of kaffir lime leaves, broken into pieces
  • 2 tablespoons soy sauce
  • 2 cloves garlic, crushed 1 piece of thumb-sized ginger, peeled and chopped
  • 1 hot red hot pepper, finely chopped
  • 2 limes, cut in half, squeezed and with crushed peel 10 tablespoons of olive oil

Mix all the ingredients in a bowl and cover with the meat you want to cook. This marinade goes very well especially with fish dishes.

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