French cheeses can be used to make a whole lunch with a variety of appetizers and desserts. Fresh and spicy, young and mature, made from cow's or goat's milk, cheeses can be fried, baked, whipped, added to soups, salads and hot dishes.
It is necessary
- Hot goat cheese appetizer:
- - 1 head of goat cheese (for example, banon);
- - 4 slices of white bread;
- - 2 tbsp. tablespoons of chopped greens (thyme, marjoram, green onions);
- - 2 tbsp. spoons of chopped walnuts;
- - a bunch of lettuce;
- - 0.5 teaspoons of salt;
- - 6 tbsp. tablespoons of olive oil;
- - 2 tbsp. tablespoons of wine vinegar.
- Roquefort salad:
- - 150 g of Roquefort cheese;
- - 2 ripe pears;
- - leaf salad;
- - a handful of walnut kernels;
- - 0.5 lemons;
- - olive oil;
- - a few sprigs of fresh mint;
- - 2 tbsp. spoons of honey.
- Potato casserole:
- - 500 g of potatoes;
- - 50 g butter;
- - 250 ml of milk;
- - 250 ml cream;
- - 70 g of Gruyere cheese;
- - 1 clove of garlic;
- - salt;
- - ground nutmeg;
- - freshly ground black pepper.
Instructions
Step 1
Hot goat cheese appetizer
In recent years, a variety of goat cheeses have become fashionable. They are especially often served as a snack, accompanied by herbs, fresh bread and sauce. Try a simple, rustic version. Make the sauce first. In a small bowl, combine salt and vinegar. Add olive oil dropwise to the mixture. Continue whisking the mixture until the sauce thickens.
Step 2
Chop the herbs, cut the cheese into 4 thick slices. Place the pieces of cheese on the bread, sprinkle with herbs and place in the oven preheated to 180 ° C. Heat the sauce slightly. Arrange the lettuce leaves on plates, sprinkle with ground walnuts and sprinkle with sauce. Place bread and cheese in the center of each plate and serve immediately.
Step 3
Roquefort salad
Aged cheeses with a green or blue mold harmonize well with the fresh sweetness of the fruit, while nuts and honey will make this combination even more interesting. Try making a quick salad with Roquefort and ripe pear for a great start to your Sunday lunch. Fry the walnuts in honey and place on a greased plate. Chop the mint, pick the salad with your hands and place in a bowl. Peel the pears, remove the seeds, cut the fruits into thin slices and drizzle lightly with lemon juice so that they do not darken. Add pears and mint to the lettuce, and dice the roquefort there. Prepare the sauce by mixing 4 tbsp. tablespoons of olive oil with salt and lemon juice. Pour the salad over the sauce, stir and sprinkle with walnuts.
Step 4
Potato casserole
Peel the potatoes and cut very thinly. Rinse the potato slices thoroughly to keep them from sticking together. Pour milk and cream into a saucepan, bring to a boil. Add salt, butter, nutmeg and freshly ground black pepper, then stir in the potatoes. Stir the contents of the pot gently with a spoon to prevent the potato slices from sticking together. Boil the milk mixture again and cook for about half an hour.
Rub the bottom of the refractory mold with a chopped garlic clove and brush with oil. Add the milk-potato mixture, sprinkle with grated cheese. Bake the dish in an oven preheated to 170 ° C. The process will take about 40 minutes. At the end, you can turn on the grill for a couple of minutes so that a golden brown crust forms on the casserole. Serve the casserole hot in warmed bowls.
