Wonderful oozy brie. A marvelous and simple appetizer with wine.
Wonderful oozy brie. A marvelous and simple appetizer with wine.
How to serve camembert cheese? Put jamon or prosciutto and olives on a plate, grill the brie, make toast, and slice a pear – everything you need for a romantic dinner.
By the way, there are special small molds with a candle under it, like a raclette, to keep the cheese at a constant temperature so you can eat it leisurely.
Try to cook these Baked Figs for your cheese plate.
Grilled Brie or Camembert
Pear and Camembert | Brie grilled cheese
Recipe
Grilled Brie or Camembert
PREP TIME
COOK TIME
MAKES
—
7-10 minutes
1-2 servings
How to Grill Brie or Camembert?
INSTRUCTIONS
Brie or Camembert, which is covered with mold on all sides, is suitable for grilling. Otherwise, the cheese melts all over the pan
You’ll need a griddle pan or a regular non-stick skillet, but then you won’t have nice lines. You can, of course, use an outdoor grill.
Turn the heat down to low and place the cheese on a cold, dry, oil-free skillet.
Watch the cheese and lightly press it with your fingers from time to time. It should become supple. When it does, turn it over right away. Your task is to heat it as evenly as possible. So flip the brie often. It should take 7-10 minutes.
How to eat camembert? Transfer the cheese to a plate. Use a knife or fork to scrape the crust away from the top. Serve immediately with pears, strawberries, or white toast.
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I am Ukrainian. And we have a custom to prepare Olivier salad for New Year’s Eve. It has a direct association with the holiday from our childhood.
How does it taste? This is a potato salad with mayonnaise dressing.
Every family’s Olivier salad is different. But Olivier salad always includes some kind of meat, sausage, or ham; potatoes; fresh and/or pickled cucumbers; fresh and/or canned peas; eggs; often but not always carrots; and sometimes an apple.
Olivier salad with beef
Ingredients and Substitutions
Meat. The salad can be made with chicken, quail, grouse, duck, beef, or beef tongue. Or add several types of meat. Sometimes the salad is made with boiled sausage, or some boiled ham is added.
Option other than meat. For festive variations, it is wonderful to add crayfish tails and top with a spoonful of red, black, or pike roe.
Cucumbers. The salad can only be made with pickled or marinated cucumbers, and you can add some fresh cucumbers.
Peas. It is customary to use canned peas. But you can also add fresh green boiled peas.
Carrots. Not everyone uses carrots. Just a little bit is needed.
Optional ingredients. I like to add some green onions, a chopped garlic clove, or a little truffle oil to the Olivier.
Dressing. Good ready-made or homemade mayonnaise. Some versions have a mixture of mayonnaise and sour cream.
How to cook the meat? If you use beef or chicken, you can bake it in the oven without spices, until cooked through. Use only salt and black pepper. Or boil the meat. Put the meat in boiling water, add 1 tsp each of allspice and black pepper, 2 bay leaves, half an onion, and a carrot. Boil until soft. Take out the carrot early, it should not be too soft. Chill the meat in the broth.
How to cook the vegetables? How You can bake vegetables or boil them in their skins. Baked vegetables are tastier. Simply place them in a baking dish sprinkled with coarse salt, or wrap each vegetable in foil and bake until tender. Or put the potatoes and carrots with skin in cold water and boil until tender.
Olivier Salad
Recipe
Olivier salad with ham and beef
PREP TIME
COOK TIME
MAKES
30-50 minutes
20 minutes
4-5 servings
INGREDIENTS (serves 4-5)
200 g (7 oz) boiled or baked beef
150 g (5 oz) boiled ham
4-5 (120 g, 4 oz) pickled cucumbers
1 (120 g, 4 oz) fresh cucumbers
4 (400 g, 14 oz) boiled or baked potatoes
4 hard-boiled eggs
1 (150 g, 5 oz) boiled or baked carrots
1 can of green peas, 15-ounce (250 g, 9 oz canned peas without liquid)
1 clove of garlic
6-7 tbsp mayonnaise
INSTRUCTIONS
See above for how to prepare the vegetables, meat, and eggs.
Peel all the vegetables and eggs. Cut all the ingredients into equal cubes.
Toss the peas in a colander and rinse with water.
Put all the ingredients in a large bowl. Add salt, green onions, pepper, and mayonnaise. Crush the garlic in a garlic press and add to the bowl. Mix.
If you use store-bought mayonnaise: For example, Hellmann’s, which I like very much by the way, it would be too thick. You will have a very hard time mixing the salad or you will have to add too much mayonnaise. Just add 2-3 tbsp of cold water to the salad and stir.
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The eggplant is baked in the oven until tender and creamy. You can serve it plain, with olive oil and balsamic vinegar, pesto or salsa verde. Also with hummus or Greek yogurt.
The eggplant is baked in the oven until tender and creamy. You can serve it plain, with olive oil and balsamic vinegar, pesto or salsa verde. Also with hummus or Greek yogurt. A perfect standalone dish or side dish for steak or lamb. Don’t skip the salting step. It brings extra moisture out of the eggplants. The flesh is creamy, not watery, and not at all like a sponge.
The eggplant is baked in the oven until tender and creamy. You can serve it plain, with olive oil and balsamic vinegar, pesto or salsa verde. Also with hummus or Greek yogurt.
If you love baked eggplant and tahini like I do, try this Baba Ganoush Salad recipe.
Baked Eggplant with Tahini
Recipe
PREP TIME
COOK TIME
MAKES
30 minutes
50-55 minutes
2 servings
INGREDIENTS (serves 2)
2 eggplants
90 g (6 tbsp) tahini
1 clove garlic
2 pinches of ground coriander
1½ tbsp lemon juice
2 tbsp olive oil
To serve:
½ chili pepper
1 cup cilantro
2 pinches of ground paprika
½ sweet red onion
INSTRUCTIONS
Cut the eggplants lengthwise into halves. With a sharp thin knife, make cuts in the flesh. Don’t cut through the skin.
Slightly open the cuts and add salt. Leave it for 20-30 minutes. This will draw out the excess moisture and the eggplant won’t be mushy. This will draw out the excess moisture and the eggplant will be creamy and won’t be like a sponge.
Preheat the oven to 220°C / 485°F
Turn each eggplant half upside down and squeeze lightly over the sink. Blot with paper towels. Drizzle olive oil on the cut side.
Line a baking tray with parchment paper. Place the eggplant halves cut side down and bake for 30-40 minutes until soft.
Baked eggplant with tahini
In the meantime, prepare the tahini. Mix together the tahini, pressed garlic, 1 tbsp lemon juice, and a pinch of salt. Gradually add cold water. I added 60 ml of water (4 tbsp). It all depends on the concentration of the tahini. Stir until it is the consistency of sour cream.
Take the eggplants out of the oven. Cool slightly for 10-15 minutes. Drizzle with lemon juice (use ⅙ part of a lemon or ½ tbsp lemon juice) and olive oil (1 tbsp).
Pour 2-3 tbsp of the tahini onto a plate. Place the two eggplant halves, sprinkle with paprika. Lay out the onions, chili rings, and cilantro leaves.
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You get magical aromatic soft and sweet figs. And what great juice it releases during baking. This recipe really saves the day when your figs are, to put it mildly, so-so.
This recipe really saves the day when your figs are, to put it mildly, so-so. For example, slightly dried out, not sweet, or a little unripe. And you get magical aromatic soft and sweet figs. And what great juice it releases during baking. This fabulous, wonderfully aromatic sauce is also wonderful to dip a piece of cheese in. Brie, Camembert, soft goat cheese, and ricotta go well with baked figs.
Baked figs with honey thymeand cinnamon for a cheese plate
Recipe
Baked figs with honey
PREP TIME
COOK TIME
MAKES
2 minutes
10-12 minutes
2 servings
INGREDIENTS (serves 2)
10 figs
1 tbsp (20 g) butter
1⅓ tbsp (30 g) honey
1 tbsp (15 g) lemon juice
1 small pinch of cinnamon
1 small pinch of salt
A sprig of thyme
1 tbsp almonds for serving
INSTRUCTIONS
Preheat the oven to 210°C / 410°F.
Put butter, honey, and lemon juice in a baking dish. Add salt, cinnamon, and thyme leaves. Place in the oven for 5-7 minutes until the butter is melted.
Cut the figs into halves and place them in the baking dish with the cut side down. Using a cooking brush, butter the figs on top. Bake for 5 minutes.
Transfer the figs to a deep bowl and pour the rich sauce over top. Roast the almonds in a dry pan, chop with a knife and sprinkle on top. Serve with cheese.
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It’s simple and so delicious. This salad is sold in small containers in Israel, but it’s super easy to make at home. I like to eat it right away while it’s still crispy, but if you want it to be like the store-bought version, leave it in the fridge for at least 1-2 hours. Then […]
It’s simple and so delicious. This salad is sold in small containers in Israel, but it’s super easy to make at home. I like to eat it right away while it’s still crispy, but if you want it to be like the store-bought version, leave it in the fridge for at least 1-2 hours. Then the salad will be soft and creamy. I also like to add a teaspoon of Dijon mustard sometimes. So try it sometime, too. It’s also important to slice the cabbage thinly.
The classic salad recipe is made with mayonnaise only, but to reduce the calories, you can use half mayonnaise, half Greek yogurt.
Remove the top thin and withered leaves from the cabbage. Cut it into two pieces. Finely chop the cabbage.
If you are not sure of your skills, it is better to use a chopper or a wide vegetable slicer. Cut the cabbage into 2 pieces and simply cut the cabbage with a vegetable slicer from the cut side.
Add sugar, salt, and wine vinegar to the cabbage. Mix and gently squeeze with your hands.
Add the mayonnaise. Start with 2 tbsp. Mix. If not enough, add more. If you want a soft salad, leave it in the fridge for at least 1-2 hours.
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