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Cheddar cheese risotto / Risotto au fromage cheddar / Risotto with cheese shedar »

English Version

Cheddar cheese risotto

Adapted from Nigella’s recipe

I love risotto, I am a big fan of it in any of its forms. For me Nigella’s cheddar cheese risotto is a comforting, creamy, filling, sludgy risotto with a good taste of cheddar. I enjoyed it making as well as eating it.
In her recipe Nigella suggests to sprinkle risotto with some chopped chives . As for me I didn’t use them.
As for the wine, you can use any white dry wine. I used an ordinary white wine which is available at any supermarket.
Here in France cheddar is not easily found in supermarkets like Auchan or Carrefour। I had to go to “Halles de Lyons”, food covered market in the Part-Dieu area, a very famous pace in Lyon where you can find all sort of products. I bought a good hunk of it paying 38 euros per 1 kg. I have never tried cheddar before and this time I wanted to buy an authentic British cheddar cheese to make this recipe. I liked its sharp and naturally aged taste.

Serves 4:
50 gr of butter
2-3 tablespoons of oil
2 of spring onions, finely sliced
400 gr of risotto rice (I didn’t have risotto rice and used ordinary one)
1 cup of white wine
1/2 teaspoon of Dijon mustard
1 litre of vegetable stock ( I used a Knorr vegetable stock cube)
130 gr of Cheddar, raped
3 tablespoons of chopped fresh chives (optional, I didn’t use them)

DIRECTIONS:
STEP 1:
Melt butter and olive oil in a saucepan over medium heat.
STEP 2:
Stir in onions and for a couple of minutes, or until softened.
STEP 3:
Add rice and cook for another 3 minutes, stirring constantly, until lightly toasted.
STEP 4:
Add white wine and allow it to simmer. Add mustard.
STEP 5:
Pour in half the stock. Stirring all the time, gently bring to the boil, then turn the heat down and simmer until almost all the stock has been absorbed. Add the rest of the stock a ladleful at a time until the rice is cooked.
STEP 6:
Before rice is completely coked, add grated cheddar cheese. Mix.
STEP 7:
Check the seasoning and add salt and pepper if needed.
STEP 8:
Place risotto in serving bowls and it is ready to be served.

French Version

Risotto au fromage cheddar

Selon la recette de Nigella

Je vous propose une recette d’un bon risotto crémeux au fromage britannique – le cheddar.
Cheddar cheese is a pale yellow cheese flavor. He is from the English village of Cheddar in Somerset (England). This cheese is hard to find in supermarkets. I found the Halles de Lyon (it is a covered market comprising some sixty retailers, installed 102 Cours Lafayette in Lyon 3e). Its price is quite high: from 38 to 45 euro / kg. It is fragrant and strong in flavor with a slight taste of cava. It reminds me of Tomme de Savoie. You can replace the Cantal Cheddar or Parmesan. As for wine, go to a wine crisp and refreshing as a Riesling or a Sauvignon. I had a dry white wine table which agreed well with the risotto.

Serves 4 50g butter

2-3 tbsp oil 2 spring onions
, finely chopped 400 gr

Arborio rice 1 cup = 250 ml white wine
½ tbsp mustard Dijon
1 liter of vegetable broth
130 g cheddar cheese, grated

HOWTO:
STEP 1:
Finely chop the spring onions.
STEP 2:
Sauté green onions cut in a pan with some butter and olive oil. STEP 3:
Pour the rice should become translucent. Stir well.
STEP 4:
Moisten with white wine and add mustard.
STEP 5:
When it is absorbed, add the vegetable broth ladle after ladle until the previous ladle is absorbed, until rice is tender.
STEP 6:
Towards the end of cooking add the cheddar cheese. Stir to bind the mixture.
STEP 7: Check the seasoning
. Add salt and pepper if necessary.
STEP 8: Place the risotto
in individual bowls and serve immediately.

Russian Version

Ризотто с сыром "Shedar»

Prescription Naydzhily Lawson

I love risotto, as well as many other dishes of Italian cuisine. Today we are going to cook risotto with British influences. We will prepare the risotto with a British cheese called shedar. This type of cheese, comes from the village Shedar situated in the county of Somerset in southwestern England. It is made on the basis of cow moloka.No if you find it difficult to get shedar, then replace it with any cheese type. As a stock, you can use vegetable or chicken. I used 1 cube vegetable broth Knor. As a wine fit any savory white wine. Risotto is prepared quickly, within 20 minutes your meal is ready, but will not depart from it as they should be gradually adding hot broth as how the stock will be absorbed into the rice.

So write down a list of products

Makes 4 servings:
50 g butter
2-3 tablespoons of olive
or vegetable oil 2 bunches scallions
400 grams of rice
1 cup unsweetened white wine
½ teaspoon Dijon mustard or any other
1 liter hot vegetable broth
130 gr grated on a coarse cheese grater shedara or any other type of hard cheese

How prigotovmit:
STEP 1:
Cut onions into small rings.
STEP 2:
Sauté onion until tender in hot olive oil and butter in a saucepan.
STEP 3:
Add the rice in a saucepan and mix well. Cook 2-3 minutes.
STEP 4:
Add wine, then the mustard, stir a couple of times and cook for 1-2 minutes to wine sunk.
STEP 5:
constantly stirring, pour the broth to the extent that as it will soak into the rice.
STEP 6:
3a 1 minute until cooked rice, add cheese shabby.
STEP 7:
Salt, poperchitne to your taste.
STEP 8:
risotto is ready to подаче!

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Soupe à l'oignon / French Onion Soup / French Onion Soup














French version

onion soup

This recipe comes from the book "Loving the kitchen plugs Lyon" Emma Ferra
(Bouchon Le Garet)

for 6-8 people, you will need: 200 gr

of =
onions 3 onions 50 gr
butter 1 cup white wine
2 cubes chicken bouillon = 1.5 l water
slices Swiss cheese grater


HOWTO:

Put in a saucepan the butter, sauté onions, sliced
always Stir with a spatula until a coloration of a dark blond
Deglaze with white wine, reduce.
Add the chicken stock. Bring to a boil. Make
reduce heat, add salt and boil 15 minutes
Serve with toasted bread and grated cheese


Français Version

French Onion Soup With toasted bread and cheese Grated

Today I am Proposing You the recipe of a savory, comforting and warm French onion soup. The recipe Comes From the book "Loving the kitchen plugs Lyon" Emma Ferra ("Love pour la cuisine of Lyons 'stoppers' Written by Emmanuel Ferra (Bouchon Le Garet)

Here Is The restaurant's address:
The Garet
7, Rue du Garet, 69001 Lyon


What is it Lyon's cap? Is Is A small one can eat restaurant WHERE popular Lyons' specialties.

Here Is The recipe of the soup: Serves 6-8


200 gr = 3 of onions onions
50 grams of butter 1 glass
of white wine
2 cubes of chicken broth=1.5 l of water
Salt, pepper to your taste
Some slices of toasted bread
Some grated cheese

How to make it:

In a large, heavy bottomed pot, melt the butter over medium-low heat.
Add the cut onions and cook for about 10-15 minutes on medium heat.
Add white wine and reduce the liquid to about half of its original volume at low heat.
Add the chicken stock and increase the heat to high.
Season with salt and pepper.
Bring the soup to a boil, and then reduce the heat to low and simmer, partially covered, for about 15 minutes.
In the meantime, grate cheese and sprinkle it on each toasted slice of bread. Place under a low broiler setting until cheese is slightly browned.
To serve, ladle the soup into soup bowls. Place the taste bread on it and serve immediately.


Russian Version

French onion soup with croutons and cheese

recipe in Russian is available at my new cookbook page on LJ

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Nouvelles / News / News

Nouvelles que pour les russophones
News only for Russian speaking
news for my Russian readers

Whew NEWS !

MY NEW COOKING PAGE IN JOURNAL Learn

my dear readers! I appeal to you if you go to my cooking Blog and read, but maybe try to cook my recipes at home. I hasten to inform you that, quite recently, I opened a new blog on LJ (Living Magazine), which is devoted exclusively to French cuisine. Recipes that you will find there are written only in Russian and are designed for Russian speakers, and that is you, my dear readers. The idea to start a new website and publish it only French recipes dered in me long ago, but still not enough time to address this matter seriously. At my former fellow student Natalia has its own page on facebook, and looking at her, I also decided to open his new cooking there page. But do not worry, my blog on blogspot.com will continue to exist, and I'll gladly fill it with new recipes. Some French recipes I'll post on my already existing blog, that is, natalyacooking, in 3 languages: English, French, and Russian. So now you'll be able to follow for my culinary adventures as much as 2 blogs. You probably can not wait to find out the address of my new page. Record, join and watch me:

http://natalya0117.livejournal.com/

order to leave a comment on my new blog, you may need to register. I hope that You will not stop! Registering takes only 2-3 minutes, as usual registration on any other website. If register there, and he sent me an offer "Friends", to which I am happy to answer positively, you will be able to keep abreast of all my new published reports. Well, that's not all. You will also be able to discover a new world - a world of magazine Learn where you can meet many interesting people who share svom thoughts on these or other topics: cooking, music, politics, sports, and so on.

So I advise everyone to register on livejournal.com, and I am waiting for your comments!!

to see you soon !

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Dessert russe au fromage blanc / Russian cottage cheese dessert / curd mass on Easter

French version

Dessert Russian cheese and dried apricots, prunes, almonds and raisins

The Easter weekend arrives and I thought of another sweet dish that usually prepares for Orthodox Easter. This a cake "Paskha" but revisited my way.

As "Koulitch" the Paskha is essential to celebrate Easter in Russia. It is a compact and sweet cake made from cheese (it says "tvorog in Russian) and candied fruit. We do it in a mold shaped like a pyramid. Unfortunately I can not find the "tvorog in France and a pyramid-shaped mold.

The "tvorog" is a Russian cottage cheese. It is always fresh, its appearance is rather lumpy. It can replace the ricotta, mascarpone, bush, the small Swiss, the strainer or cheese to 40% fat. For me the "tvorog" more like the bush. It uses the "tvorog" to fill the "blini (Russian pancakes), the" perogies "(small pies) or" vareniki (Russian ravioli).

As for me, I used the small Swiss at 3.8% fat.

This dessert is very easy to make: just mix all ingredients together and refrigerate the dessert 24 hours before serving. But you can fully enjoy this creamy and delicious dessert all year: we can eat in the morning with fruit charge for breakfast.

you trying to serve the Russian and you will not be disappointed!

For 6-8 people: 750 gr

of chipmunks at 3.8 MG
a pot of Greek yoghurt - 150 g of cream or thick
50g butter softened
2 packets of vanilla sugar or a few drops of extract
vanilla 2 tablespoons liquid honey
50 grams of dried apricots diced
50 grams of prunes diced
50 gr raisins 50 gr
almonds (previously roasted in a pan without material fat)

HOWTO:

Drain cheese in a colander.
Lightly beat the vanilla sugar and butter. Add cheese.
Stir honey.
Add all other ingredients: almonds, grapes, prunes, apricots.
Mix well. Cover pan
paper food.
Pour into a mold.
Put a weight and refrigerate 24 hours before turning out.
Before serving, leave at room temperature for 15-30 minutes.

Français Version

Russian cottage cheese dessert dried apricots With, plums, grapes and almonds

The Easter weekend is coming shortly and if you have not decided yet what to serve for Easter, I am proposing you the recipe of Russian cottage cheese dessert which is incredibly easy to make. The recipe I propose was inspired by Russian Easter dish called “Paskha” ( it’s the Russian word for Easter).

“Paskha” is a pyramid-shaped dessert served for Easter in the Eastern Orthodox homes of Russia, Belarus and Ukraine and in many other republics of the former Soviet Union.

Here in France I can’t find an authentic Russian cottage cheese called “tvorog” as well as a special mold in a pyramid-shape. That’s why I decided to make a simplified uncooked version of this delicious Easter dessert.

Everybody can make it: you just mix all ingredients together, place it in the fridge and it’s done.

Moreover, it can be eaten not only at Easter time but you can enjoy it all over the year: you can have a bowl of this dessert with fresh fruits for your breakfast every day!

Try this recipe to make your own cottage cheese dessert!

Serves, 6-8
750 gr of cottage cheese (farmer’s cheese)
150 gr of Greek yogurt or sour cream
50 gr of unsalted butter at romm temperature
2 tablespoons of honey
3-4 tablespoons of vanilla sugar or some drops of vanilla extract
50 gr of chopped dried fruits (I used dried apricots)
50 gr of chopped prunes
50 gr of raisins
50 gr of pan-fried almonds

How to make it :

Place cottage cheese in a mixing bowl and beat well with a wooden spoon.
Beat sugar and butter together. Incorporate into cottage cheese.
Add honey. Mix.
Stir in chopped dried fruits, almonds, raisins, prunes. Mix.
Line an appropriate container with plastic wrap, leaving some centimeters overhang on all sides. Spoon cheese mixture into mold, then fold ends of plastic wrap over top.
Put weights on top. Chill at least 24 hours.
When you plan to eat it, remove weights from mold and open plastic wrap.
Put the dessert on a serving plate and let stand at room temperature 15-30 minutes.

Russian Version

cottage cheese with apricots, prunes, almonds, raisins for Easter

On the nose Easter. Like every year I bake cakes for Easter Sunday, but this year I wanted to please yourself and loved ones some new recipe, and I thought why not cook curd Easter.

After reading all sorts of recipes, I podumula that the well will not leave me this Russian Easter without a real Russian cottage cheese. Yes, and molds in the form of a pyramid I have not. In France, as in other countries do not find the present Russian cottage cheese. Well, not here, nothing like that. Strangely enough, of course. In France, some just do not have dairy products, well, make cheese, similar to Russian, they are not smart enough. Like it is no big deal: cheese-protein milk product, obtained by fermentation of milk, followed by removal of serum (from Wikipedia).

Therefore, France is not so easy to cook the same curd pancake or lazy pierogi. Of course, here we manage to find our Russian cottage cheese are a worthy replacement, and uses instead a French cottage cheese called fromage blanc (which oznachet "white cheese"), or olive cheese brousse («beam") of goat or cow milk or Italian ricotta («ricotta).

I decided use French cheese under navzvaniem petit-suisse («petit suis) that oznachet" Little Swiss ". It unsalted cottage cheese, similar in consistency to something between sour cream and yogurt, sweet taste, made from cow's milk and can be of different fat content. That's just him and I used to prepare a festive dessert, which, of course, on your form does not seem like a traditional Passover.

Since I had no molds in the form of a pyramid, I used the usual square silicone mold, as well as a small round bowl. After standing overnight in the refrigerator, my Easter dessert, frozen, and in the morning I was able to easily remove it from the molds.

That is what I got, you can see in the photographs. I thought that you should not wait for Easter for a year to enjoy this wonderful dessert. It can cook more often and enjoy it in the morning during breakfast with fresh fruit. I'm doing all of this week preceding Easter. Try and you!

So, for 6-8 servings, you will need:
750 g cottage cheese (I used French cheese petit-suisse)
150 g Greek yogurt or sour cream 50 g butter
butter at room temperature
2 tablespoons liquid honey
3-4 tablespoons of vanilla sugar or a few drops of vanilla extract
50 grams of dried apricots, chopped into small pieces
50 g pitted prunes, cut into small pieces
50 grams of raisins
50 grams of roasted almonds in a dry pan

How to prepare:
Tackle cheese: let excess liquid drain off.
grind and easy vsbit sugar and butter. Add to cottage cheese.
Add honey. Mix well.
Then add all remaining ingredients. Mix well.
Put food wrapping paper in the shape, leaving a few inches of paper at the edges.
Spread cottage cheese in the form below.
Put pressure on the mass.
Put in the fridge for a day.
Before serving remove the cottage cheese from the refrigerator and leave to room temperature for 15-30 minutes.