Quesadillas met Tomatensalsa

  • Fresh coriander
  • Grated old cheese (like aged Gouda)
  • 2 red peppers, in small pieces
  • 6 green onions, in slices
  • 1 clove garlic, finely pressed
  • 2 T sambal oelek
  • 1 pack tortillas (8 wraps)
  • 5 small tomatos, in pieces
  • 1 red onion, diced
  • 2 T olive oil
  • T white wine vinegar

Chop the coriander coarsely. In a large bowl, combine the cheese, peppers, spring onions, garlic, coriander, and sambal oelek. Divide the mixture between 4 wraps, and cover each with another wrap. Cover with cling film and store in the refrigerator until use.

Mix the tomato and onion with the oil and vinegar. Season to taste with salt and pepper. Heat a small amount of oil in a skillet. Bake each quesadilla 5 minutes until the cheese has melted and wraps are crisp, flipping half-way. Cut into quarters and serve with tomato salsa. Sprinkle with any remaining coriander.

Credits: Aller Hande.


2014-05-19: We made this tonight minus the sambal oelek.

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Camembert uit de Oven met Rozemarijn

  • 1 package camembert
  • olive oil
  • large sea salt
  • 15 g fresh rosemary

Preheat the oven to 180C. Remove the camembert from its box and packaging. Cut off the white top. Drizzle with oil and sprinkle with salt, fresh ground pepper, and stick in the rosemary sprigs. Line a glass dish with baking paper and put the cheese in; bake for 20-25 min. until golden brown and bubbling. Tasty with toasted bread, grissini, or radishes.

Credits: Aller Hande


15-04-2013: Used dried rosemary since we couldn’t find fresh. Not as good, but still tasty, especially with radishes as it recommends. Baked at 160C instead of 180C due to our oven.

camembert
camembert
camembert

29-10-2013: Yesterday at daycare they asked if I could bring in a cheese-box (for a craft project), so on my lunch break I picked up a camembert and kept it and gave them the box. We baked it up tonight and had it with crusty bread and Hungarian hard salami.

Munajuusto (Finnish Egg Cheese)

  • 3 l milk
  • 1 l sour milk
  • 4 eggs
  • 1 tsp salt

1. Bring the milk almost to boiling point. Combine the eggs and sour milk and add to the hot milk, stirring gently.

2. Continue to cook the milk over low heat, stirring until it curdles. Remove the saucepan from the stove and let the whey separate in a warm place for half an hour.

3. Using a slotted spoon, transfer the curds to a sieve lined with muslin. Lightly press the whey out. Add the salt, stirring in well.

4. Place a light weight on the cheese and leave it to stand in a cold place overnight.

5. Next day, turn the cheese onto an ovenproof dish. Brush the cheese with egg and bake at 250C until nicely brown.