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Gourmet French cuisine

Fettuccine with zucchini, tomatoes and feta</ P>
  • 300 g of zucchini
  • 4 ripe tomatoes
  • 2 cloves of garlic
  • 300 g of fettuccine
  • 150 grams of feta cheese
  • 2 tbsp. L. olive oil
  • Juice of 1 lemon
  • Salt, black ground pepper

Cooking time: 30 min.

Servings: 4

Boil the paste according to the instructions on the package, 2Art. L. Decoction preserve. Zucchini wash and cut into semi-circles. Garlic clean and grind. Wash tomatoes and finely chopped. Heat olive oil in the saucepan, fry zucchini and garlic, 4 min. Add the tomatoes and broth from the pasta, cook 3 minutes. Remove the stew pan from the fire, put the diced cheese. Season with lemon juice, salt and pepper. Spread the fettuccine on plates and pour the vegetable sauce.

Mashed potatoes with cheese

  • 450 g of potatoes
  • 250 grams of grated cheese of semi-solid varieties
  • 1.5 tbsp. L. Butter
  • 2 cloves of garlic
  • salt pepper

Peel potatoes, cut into large pieces and boil inBoiling salted water until cooked, 20-25 min. Drain the potatoes and mash them in a mash. Peel the garlic and cut into slices. Put in a frying pan with butter and cook over a small fire for 1 minute. Remove from heat, remove garlic, add oil in mash and mix. Season to taste with salt and pepper. Put a handful of grated cheese and stir vigorously. Continue to spread cheese portions and vigorously stir. Immediately submit to the table.

Mint Klafuti

  • 250 g of Jarlsberg cheese
  • 1 red sweet pepper
  • 2.5 tbsp. L. Flour
  • 4 eggs
  • 900 ml of milk
  • 1 tbsp. L. Vegetable oil
  • 2 tsp. Sliced ​​fresh mint
  • 1.5 tsp. Dried Provence herbs
  • 1 tsp. Salt

Cooking time: 1 hour 35 minutes.

Servings: 6

Preheat the oven to 190 ° C. Pepper should be washed, dried, sprinkled with vegetable oil and bake in the oven until the skin becomes brown, 15-20 minutes. Transfer the pepper into a bowl, close tightly with a film and leave for 10 minutes. Then peel and remove the core. Grate "Yarlsberg" on a large grater. Beat in the food processor and milk and 2/3 grated cheese. In the bowl, drive in eggs, add flour, mint, dried herbs and salt. Pour in the milk mixture. Knead the liquid homogeneous dough. Cover it with a film and put into the refrigerator for 30 minutes. Lubricate the heatproof form with oil, put in the oven and lightly heat. Cut the baked peppers into thin strips, put them on the bottom of the mold, sprinkle with the remaining cheese. Pour the prepared dough. Bake for 45 minutes, until a golden crust appears. You can serve klafuti with soft black bread and fresh butter.

Pies with cheese, apples and mint

  • 1.5 cups of pancake flour
  • 100 ml of sour cream with a fat content of 20%
  • 3 tbsp. L. olive oil
  • 1 tbsp. L. Butter
  • 1 egg

For filling the dish:

  • 150 g of Jarlsberg cheese light 16%
  • 2 large apples
  • 1 tbsp. L. Peeled walnuts
  • 1 tbsp. L. Raisins
  • 1 tbsp. L. Butter
  • 1 tbsp. L. Chopped mint leaves

Cooking time: 1 hour

Quantity: 10-12 pieces

Soften the butter. Sift flour into a bowl, add sour cream, butter and vegetable oil. Knead smooth homogeneous dough. Cover the bowl and put in the refrigerator for 20 minutes. In the meantime, prepare the filling. Cut nuts with a knife and fry in a dry frying pan until golden. Raisins soak in warm water for 10 minutes, then rinse and dry. Peel apples and cut into cubes. Melt butter in a frying pan, put the apples, close the lid and cook for 10 minutes, until soft. Remove from heat and mash with a spoon until mashed. Cheese cut into small cubes, mix with apple sauce, raisins, nuts and mint. Roll the dough into a thin layer on a flour-poured table. Cut out dough mugs with a diameter of about 9 cm. Place on each circle 1 tbsp. L. Fill, fold in half and tie the edges. Put the patties on a greased baking sheet, grease a lightly beaten egg and bake in a preheated to 190 ° C oven for 20 minutes.

Cheese soufflé with berry sauce

  • 400 g of Jarlsberg cheese
  • 4 tbsp. L. Butter
  • 4 tbsp. L. Flour
  • 700 ml of milk
  • 6 eggs
  • 0.8 tsp. Salt
  • 0.4 tsp. Sahara

For cherry sauce dishes:

  • 2 cups of cherry
  • 100 g of powdered sugar

For a side dish:

  • 100 g of fresh strawberries, cherries or raspberries

Cooking time: 45 minutes.

Servings: 6

Cook the souffle. In the saucepan, melt the butter on a small fire, gradually pour the flour into it and mix well. Pour the milk, stirring vigorously, until a uniform and thick mass is obtained. Remove from heat. "Yarlsberg" finely chopped. Add cheese to the hot milk mixture, mix and allow to cool slightly. Separate yolks from proteins. Introduce in cheese mass one by one all yolks, sugar and salt. Proteins beat in thick foam, gently combine with the cooled mass. Preheat the oven to 180 ° C. Lubricate 6 small heat-resistant molds with oil, spread the prepared mixture over them. Bake for 25 minutes. Prepare the cherry sauce. Cherries wash, remove from it bones. Put in a blender, add the powdered sugar and grind to a homogeneous mass. Decorate the souffle with fresh berries and serve with cherry sauce.

Cheesecake with strawberries

For the basis of the dish:

  • 200 g of dry biscuits (type "Jubilee")
  • 100 g of butter

For filling the dish:

  • 300 g of Snoffee cheese
  • 140 ml cream with a fat content of 12%
  • 140 ml of cream with a fat content of 35%
  • 100 g of sugar
  • 1 protein
  • 3 plates of sheet gelatin
  • 3 tbsp. L. Lemon juice
  • Grated peel 0,5 lemon
  • Strawberry and mint for decoration

Put the cookies in a plastic bag and grind themWith the help of a rolling pin into a small crumb. Heat the butter to room temperature and mix with crumbs into a homogeneous mass. Place the mixture in a detachable shape with a diameter of 23 cm so that the bottom and sides are closed, tightly hand-tightened and put in the refrigerator for at least 30 minutes. Dilute gelatin in a small amount of cold boiled water and leave for 15 minutes. Pour low-fat cream into a saucepan, bring to a boil and remove from heat. Swell the gelatin and gradually add to the hot cream. Stir well and allow to cool slightly. Beat "Snofric" with sugar, lemon juice and zest until a homogeneous mass is obtained. Combine with cream with gelatin. Beat thick cream in thick foam. Separately, whip the protein into a strong foam. Gently add cream and protein to the cheese mass and gently mix. Pour the prepared filling into a mold, level the surface and put in the refrigerator for at least 2.5 hours. Finish the cheesecake to decorate with strawberries and sprigs of mint.

Cheese biscuits with walnuts

  • a glass of flour
  • 100 g of cold butter
  • 100 grams of grated cheddar cheese
  • 3 tbsp. L. Peeled walnuts
  • Pinch of mustard and paprika powder
  • A pinch of red ground pepper
  • salt

Cooking time: 35 minutes.

Quantity: 25-30 pieces

Grate the cheese on a large grater. Cut the butter into cubes. Flour, pepper, mustard and salt to sift through a sieve into a bowl. Add butter, cheese and paprika, knead the dough. Preheat the oven to 180 ° C. Lubricate 2 baking oil and cover with parchment. Cut small nuts with a knife. Roll 30 small balls out of the dough and roll in nuts. Put them on a baking sheet and bake for 20 minutes until the cookie starts to acquire a golden hue. Cool on the grate.

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