Home' Advocate Communications : Fiordland Advocate 20 January 2011 Contents WHAT'S COOKING
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The variety of excellent New
Zealand cheeses available
today is such that you could
savour a different one almost every day of the year.
During the summer, cheese can add protein to salads and vegetable dishes keeping meals light and
Fresh cheeses are generally lower in fat, with a shorter shelf life than the more common ripened cheeses.
They require chilling at all times -- check their 'best by' date. Examples of fresh cheeses are ricotta, feta,
mozzarella, bocconcini, quark, cream and cottage cheese.
Hard cheeses such as Cheddar, Gruyère and Parmigiano have a much longer shelf life because they are
'ripened', having less moisture and more fat per gram. They may grow some surface mould but this can be
Camembert and Brie are soft white cheeses enjoyed for their creamy interiors and buttery flavours. The
outside mould is edible and both cheeses are usually consumed 'au natural', but can also add interest to
The noticeable difference between a Camembert and Brie is the shape. Camembert is traditionally a round
cheese while wheels of Brie are often cut into smaller wedges. There is only a small difference in flavour. Brie
tends to ooze or run more than Camembert. If the centre is chalky then the cheese is immature -- it's okay for
eating but the flavour and texture are not fully developed.
For best flavour, remove soft and hard cheeses from the refrigerator at least one hour before serving. This
allows the interior to relax and soften and the true flavour can be appreciated.
Say 'cheese' and
2 red peppers (capsicums)
4 teaspoons olive oil
1 small red onion, diced
2 cloves garlic, crushed
¼ cup each: boiling water,
couscous, finely chopped wild
4 sun-dried tomatoes, patted dry
freshly ground black pepper to taste
100g goat's cheese, diced
1 medium tomato, sliced
Preheat the oven to 200°C.
Halve the peppers. Remove the
seeds and ribs.
Heat 2 teaspoons of olive oil in a
Sauté the onion and garlic, until
Pour the boiling water over the
couscous in a bowl. When the
water is absorbed, stir with a fork.
Combine with the onion mixture,
rocket, sun-dried tomatoes and
Pack into the peppers. Top with
the cheese and tomato slices.
Drizzle with the remaining oil.
Bake for 20-30 minutes, until the
peppers have softened. Serve hot
or at room temperature.
4 large slices ciabatta
4 large ripe tomatoes
250g fresh mozzarella cheese,
1 small avocado, peeled, stoned
3 tablespoons sliced fresh basil
8 pitted black olives, sliced
½ cup good vinaigrette
freshly ground salt and black
pepper to taste
Lightly toast the ciabatta.
Place on four serving plates.
Thinly slice the tomatoes and
Alternate slices of tomato, cheese
and avocado on each slice of
ciabatta. Sprinkle with the basil
and black olives.
Drizzle with the vinaigrette and
Serves 4 as a light meal.
Crostini with mozzarella and
1 large potato, halved
1 each: red and green pepper
2 Portabello mushrooms
4 cloves garlic
3-4 tablespoons olive oil
freshly ground salt and black
pepper to taste
6 slices Brie
Microwave the potato, until just
tender. Cool, then thickly slice.
Quarter the peppers and remove
the seeds. Place in a plastic bag
with the mushrooms, tomatoes
and cold sliced potato.
Halve the garlic cloves and add to
the vegetables with the oil.
Move the vegetables around in
the bag to coat with the oil.
Preheat the grill.
Place the vegetables on a grilling
rack over a pan. Place the garlic
cloves evenly over the vegetables.
Season well. Cook until the
vegetables have softened and are
Pile the vegetables on serving
plates and top with the Brie. Melt
for a few minutes under the grill.
Excellent drizzled with a fruity
sauce such as plum or quince
Grilled vegetable stack with Brie
400g can black beans, drained
½ cup salsa for tacos
1½ cups grated tasty Cheddar cheese
8-10 taco shells
8-10 small lettuce leaves
2 spring onions, diced
1 small red pepper (capsicum), finely diced
Place the beans in a saucepan with the taco salsa.
Meanwhile, heat the taco shells in the microwave or
oven. Line with lettuce leaves.
Fill with the bean mixture and top with the cheese,
spring onions and pepper.
Great served with sliced tomatoes and avocado and
Cheese & veggie tacos
An excellent snack or light meal.
For best flavour, soak the mozzarella in warm water for 1 minute before
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This weeks produce specials
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Deli food, smoothies, juices, gluten
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Cherries ........................... $5.29 kg
Apricots .......................$3.39 kg
& Nectarines ................... $3.99 kg
Southland Lettuces .....$1.99 each
Pypers Carrots ................. $2.39 kg
Carrots ................ $2.59 bunch
Local Free Range Eggs .$6.50 doz
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