50g butter, at room temperature. 

40g sugar. 

40g brown sugar. 

50 g ground almond (almond flour) 

40g flour.

330g afuega'l pitu fresh cheese. 

60g goat cheese (Cabrales).  

150g sugar.

2g salt. 

270g cream of milk 35%MG. 

256g egg. 

Serve room temperature. 
It's perfect to accompany with a blueberry jam or red fruits. 
(Florencia Cadelago y Marcos Buenaga)

1.      Mix six tablespoons sugar and 4 tablespoons of water in a pot.  Heat slow to make a caramel. You can add some lemon juice. 

2.      Pout that caramel into the mold and keep for later. 

3.      Whisk the eggs with the sugar until you get a smooth cream.

4.      Add the milk and mix again.

5.      Grate the cheese and add with the previous mixture.

6.      Pout into the mold, on top of the caramel,  being careful to not move it.

7.      Cover the mold with aluminum foil and place in a baked tray with one cm of water. Cook in the oven at 180-200 ºC for 40 minutes.

8.      Check that they are well done with the help of a little stick or knife; prick the crème in the center, when it comes out clean is done.

9.      Let cool down and unmold.

Store in the refrigerator until consumption.

Laura Bustelo & Alba Aguado

4 kilos of milk                           

A bowl of yoghurt                     

A spoon of salt                         

A bonquet of chieves    

 

Recipe:                                 

First, filter 4 klios of milk with the help of White clean scarf into a big pan. 

Then , put it on stove and boil it .      After it boils, put a small bowl of yoghurt with salt and cook it a while.                             

After it sediments,filter them again it to other bowl with the scarf again.                         

Chop the chieves gently and add them in to the bowl of sediments.    Add a little salt if you want and mix all of them gently again.                    It is ready to eat but if you want you will put all the mixture in scarf and put a heavy object on it so it will sequeeze the all water in it and it will take the shape of the bowl you put it in.  But you must wait 4-6 hours  in this way. 

You can keep it in the refrigirator and eat whenever you want to eat.                    

Bon Appetit                         

Buen Provecho                    

Bom Apetite                       

Afiyet Olsun   

8 beef fillets (between 100 – 120 g very thin slices)

4 slices of smoked cured meat (cecina)

8 slices of goat cheese

Pepper and salt

100 g of flour

2 large eggs

200 g of bread crumbs

DIRECTIONS:

TIPS:

·       100g spinach

·       75g chopped onion

·       1 chopped clove of garlic

·       500ml whole milk

·       50g butter

·       50g plain flour

·       Breadcrumbs

·       Torta del Casar

Elaboration:

1.        First of all, boil the spinach in a pot at low temperature.

2.        After that, drain the spinach and mince them with a knife.

3.        Add the onion and garlic in a pan and fry them lightly until soft. Then, put in the spinach.

4.        Meanwhile, melt the butter in another pot and add the flour, and at the same time, stir for two minutes.

5.        Later, put in the milk and stir highly. Biol lightly for 15 minutes.

6.        Add the bechamel sauce to the spinach and stir.

7.        Season them slightly and fill the Torta del Casar with spinach.

8.        Finally, sprinkle with breadcrumbs and bake at 200ºC for 10 minutes.

 Nuria García y Carmen Varona

Fuente: https://www.directoalpaladar.com/recetario/siete-quesos-espanoles-siete-deliciosas-recetas-para-picoteo-finde-muy-quesero

From Daniel and Alvaro

3 fresh cheeses

6 egg yolks

250 gram sugar

30 gram butter

1 tablespoon flour

A pack of round shortcrust pastry (bought ready)

powdered sugar, for sprinkling

1.     Pre-heat the oven to 180ºC.

2.     Crush the fresh cheeses to cream; mix with the other ingredients of the filling until you obtain a smooth cream (you may use a manual or an electric mixer).

3.     Cover the bottom of the tart pan with the dough, keeping the parchment paper.

4.     Pour the mixture over the dough and take to the oven at 180ºC for 30-35 minutes. 

5.     Unmould the pie and sprinkle it with powdered sugar.

1 medium rustic bread

1 Serra Cheese

Fresh oregano (enough)

1. Cut the top part of the rustic bread as if it was a cover.          2. Remove some of the bread core.

3. Fill the cavity with the interior of the Serra cheese and sprinkle with oregano as you like.

4. Take to the oven previously heated to 180ºC for about 10 to 15 minutes, until the cheese melts.
Serve accompanied with normal or  whole-wheat toasts.

João Pirra
Rúben Luz

12 goat cheese medallions

1 clove garlic

Zest of 1/2 lemon

1 tablespoon pink pepper

Black or red pepper q.b.

1 pinch of caeina pepper

3g fresh thyme

3g fresh chives

2dl extra olive oil

 30g pitted black olives

 

1. Arrange the goat cheese medallions on a deep platter or pyrex.

2. In a bowl mix the crushed garlic clove with the lemon zest, peppers, thyme, chopped chives, olive oil and coarsely chopped olives. stir.

3. Pour the previous preparation on the medallions. Cover the container and leave in the fridge overnight.

Enjoy itwith your friends, served with a good fresh white wine and rustic bread.

Pedro Presado and Luís Carriço
From: https://vinhosequeijosdeportugal.blogspot.com/ 

For dough:

1/2 cup of warm water

1/2 cup of warm milk

1 packet of dry yeast

1 dessert spoon of powdered sugar

2.5 cups of flour

1 teaspoon of salt

Filling:

400 grams of cheddar cheese

50 grams of butter

Dough preparation:

Take warm milk and warm water in a bowl. Add the sugar along with the dry yeast and mix. Wait 10 minutes for the yeast to activate.

Sift the flour into a deep mixing bowl and sprinkle the salt on it. Make a pool in the flour. Put the yeast and olive oil  into the pool,  then  mix.

Knead the dough until it does not stick to your hands. After kneading, let the dough rest for 30 minutes.

After this, grate the cheddar.
Take equal balls from the dough  and roll them.

Roll the dough back and forth to form an elongated shape.

Sprinkle the grated cheddar on the  dough. Fold the edges of the dough by pressing them inward.

Brush with butter the edges of the dough and bake in the oven at 200 degrees for 25-30 minutes.

Serve the pitas you took out of the oven while they are hot, by putting a tablespoon of butter on each.

Bon Appetit.Afiyet Olsun

125 grams of butter

1 cup of water

2 eggs

1 tea spoon salt

How to Make Murtuga Recipe?

If possible, melt the butter in a copper frying pan if you don’t have use a teflon pan .

Add the flour and fry until the smell of the flour is gone.

Beat the eggs with salt in a separate bowl and add to the floured butter in the pan.

 Mix lightly and cook well. Serve hot.
Bon Apetit.Afiyet Olsun

1 kg lamb neck with bone

2 spoonful butter

1 cup of rice

8-10 cloves of garlic

Half tablespoon of chili paste

Salt

Red powdered pepper

Black pepper

8 glasses of broth (boiled beef broth)
100gr. goat cheese

Preparation:

The meat is put in a pressure cooker and enough water is poured over it  and cooked until it boils. The cooked meat is drained (do not throw away the water), separated from the bones and cut into small pieces. The water of the meat is taken in a pot and rice is added into it. The rice is cooked until soft. Then butter, pepper paste, crushed garlic, salt and spices are added. Then boiled meats are added and the soup is left to boil. After boiling for a while, the fire is closed.

You can add goat cheese ,also drizzle the butter on the soup after you put it in bowls.Don't forget to throw vinegar on it.

Whether in the morning or in the evening.

Beyran is a complete healing tank. According to the people of Gaziantep, beyran is not a soup, it is a meal. It is drunk as a medicine especially in winter months. Beyran, which is made very quickly and at high temperatures, is sold on the street in most workplaces. There are two types of beran places. One is open in the evening and the other in the morning. There is also a difference in taste. It varies from tomato paste ratio to oil ratio. But whether in the evening or in the morning, beyran is a flavor that can always be drunk and missed. The pre-preparation process of this dish, which you can make at home, requires some care.
Bon Apetit.Afiyet Olsun

1 tomato                    

1 green pepper         

1 capia pepper         

 1 spring onion           

1 handful of parsley 

1 tea spoon salt        

3 table spoons of olive oil                 

5 green or black olives(fordecoration)          

 

How to Make Gypsy Rice Recipe?   

Chop the tomatoes and peppers.Chop the spring onions and parsley.Mix the chopped vegetables well with the curd cheese and salt in a large bowl.Take it in a serving bowl and then pour the olive oil over it, add the olives to the top.  

Bon Appetit.      

Afiyet Olsun.   

4 slices of desalted cod (you buy it dried and salted) (+/- 400gr)

1 onion

1 kg potatoes

2 tablespoons (soup) of flour

600 ml milk

Olive oil enough

200 ml cream

nutmeg enough

grated cheese to sprinkle

salt and pepper enough

1. Bake the cod fish in milk.

2. Cut the onion into thin slices and sauté it in olive oil.

3. Drain the cod, undo it into chips and add it to the onion. Let it sauté slowly.

4. Sprinkle with flour, stir and join the milk where you baked the cod, drained. Let it thicken, stirring frequently.

5. Cut the potatoes into cubes and fry them lightly.

6. Absorb the fat from the potatoes and add them to the cod. Season with salt, pepper and nutmeg.
7. Pour the mixture into a pyrex, distribute as cream on the surface and sprinkle with grated cheese. Bake for gratin. 

Portugal has amazing curds, doing justice to our tradition of curdler. Rich in protein, curd is a wonderful base, for example, for sweets. A product that we can produce at home with three ingredients. Then accept the candy suggestions we left you.

 

Rich in protein, minerals and vitamins, curd is a derivative of cow's milk, goat's milk, sheep's milk, or a mixture of milk. It’s obtained from the coagulation of whey subjected to heat. The home production process is simple, a perfect recipe for those looking for a versatile food, able to combine with sweet, savory, from salads to soups.

To make your homemade curd, you will need 

-- 2 l of whole milk, 

- 50 ml of lemon juice or vinegar 

- 1 teaspoon of salt.

In a pan heat the milk, seasoned as salt. Let it boil. With the heat off, add the lemon juice or vinegar and stir gently. When milk starts to have lumps, keep moving for a few more seconds.

Let it sit and, after 15 to 20 minutes, transfer the preparation to a thin dowew - over a container that will collect the serum. Gently press the curd to release the serum. After this, let the remaining serum flow naturally through the dowelet's weft.

Finally, transfer the curd to a container. It's ready to serve.

You can store in the refrigerator in a covered container for five to seven days.