Tag: cheese

Parma Ham, Tête de Moine, Red Grapefruit, Arugula and Fennel Salad Recipe

Ingredients (2 servings):

  • a block Parma ham
  • Tête de Moine shaved Swiss cheese
  • 1 large red grapefruit
  • 100 g arugula
  • 1/2 fennel
  • freshly ground black pepper

Preparation method:

  1. Slice thinly the Parma ham.
  2. Slice the fennel.
  3. Using its own shaving contraption, shave some “flowers” off the Téte de Moine cheese.
  4. Wash the arugula and shake off the water.
  5. Clean the grapefruit slices of their skins, then cut them in half.
  6. Arrange the arugula leaves on the bottom of a serving plate.
  7. Then lay the sliced fennel, Parma ham slices and red grapefruit pieces.
  8. Top them all with the shaved Swiss cheese, some green fennel leaves and grind plenty of black pepper.
  9. Optionally you can drizzle Modena balsamic vinegar, but I skipped it.

Spaetzle with Speck Emmental and Austrian Apricot Puree – Recipe

 

Ingredients (2 servings):

  • 100 g black forest ham
  • 100 g dried spaetzle
  • 100 g Emmental cheese
  • 4 tablespoons Austrian apricot puree/jam
  • 100 ml Sour cream
  • salt and pepper to taste

Preparation method:

  1. Cut the black forest ham into small slices.
  2. Cook the spaetzle according to the instructions on the package.
  3. Grate thinly the Emmental cheese.
  4. In a medium frying pan fry the ham slices a bit until they get a bit crunchy.
  5. Add the cooked spaetzle and the sour cream to the pan. Stir them gently together and simmer 1 minute over low heat.
  6. Season with salt and freshly ground black pepper.
  7. Add the grated cheese, mix and simmer for another 1-2 minutes.
  8. Serve the ham and spaetzle with some tablespoons of the apricot puree.
  9. Grind some more black pepper on top.

Túrógombóc – Hungarian Curd Cheese Dumplings Recipe

Ingredients (4 servings):

  • 2 eggs
  • 5-6 tablespoons semolina flour
  • 300 g curd cheese
  • 1 teaspoon salt
  • 100 g breadcrumbs
  • 2 tablespoons vegetable oil
  • 200 ml sour cream for serving

Preparation method:

  1. Beat well the 2 eggs together with 1/2 teaspoon salt.
  2. Add the cheese, break it with a fork and mix them well together.
  3. Add the semolina flour and mix again well so it gets fully incorporated.
  4. Let it rest for one hour so the semolina swells a bit.
  5. Heat the oil in a skillet and fry the breadcrumbs till golden-brown.
  6. Bring water to boil in a large enough pot and add about a tablespoon of salt.
  7. With the use of a tablespoon or with your bare hands form smaller balls from the semolina dough and place them in the boiling water.
  8. Cook for about 5 minutes.
  9. Strain the cooked dumplings and then stir them into the golden-brown fried breadcrumbs so they get a nice golden coating.
  10. Serve immediately while still hot, topped with sour cream and sprinkled sugar.