Brined Adyghe cheese - an excellent base for salads.
It is not harsh and ductile enough when it comes to combining with other products.
Price availability allows you to use it instead of more exotic pickled cheeses, and the difference in taste is easily compensated by salt or seasonings.
Salads with Adyghe cheese - general principles of cooking
• Soft Adyghe cheese has a neutral dairy flavor. The product goes well with any vegetables, many fruits and various meats. This allows you to add cheese to almost any salads, both vegetable and meat and fruit. Especially popular are salads with Adyghe cheese and tomatoes.
• Cheese is cut into slices, small cubes, straws, or simply broken open by hand into small pieces. Often in salads add fried slices of cheese. Under the influence of high temperature Adygei cheese does not melt and its structure does not change.
• Salads with Adygei cheese - dietary dishes and therefore they are often seasoned with high-quality olive oil or special sauces, based on it. But this mostly refers to salads from fresh and baked vegetables. Meat and fruit dishes are filled with sour cream or mayonnaise. Moreover, the fat content of such products can be selected independently, deviating from the recipe.
• For the filling of fruit salads, special syrups are often prepared that are flavored with spices or herbs.
Light salad with Adyghe cheese and tomatoes - “Greek”
Ingredients:
• 150 gr. Adyghe, fresh cheese;
• fresh cucumbers - 200 gr .;
• pepper, sweet - 250 gr .;
• red onion;
• 250 gr. fresh tomatoes;
• juice from a quarter of a lemon;
• 150 gr. pitted olives;
• high-quality olive oil - 75 gr .; • dried oregano;
• young dill;
• fresh lettuce leaves.
Cooking Method:
1. Remove the olives from the marinade, place on a plate and dry. Wash with cold water all cooked vegetables and herbs, peel the onions from the husk.
2. Cut cheese, cucumbers and tomatoes into cubes. Their value does not matter much, but the dish will look more organic if the food is cut in proportion to the olives.
3. Chop sweet pepper chop into small strips. Cut the onion into rings. Do not take large onions, the smaller and thinner its rings, the tastier the salad.
4. Choose a not too roomy salad bowl and close its bottom with lettuce leaves.
5. Center cubes of cheese, olives, cucumbers and tomatoes, and spread sweet peppers around.
6. Mix olive oil with freshly squeezed lemon juice. To your liking, add to oregano and salt. Slightly pepper and sauce the salad, do not mix.
7. Tear your hands with dill and sprinkle the salad on top. You can add basil or parsley to dill, if you like cilantro - add it too.
Salad with Adyghe cheese and squid - “Spicy”
Ingredients:
• large prunes - 100 gr .;
• 250 gr. squid carcasses;
• 100 gr. Adygei cheese;
• large pepper peppercorn;
• two spoons of 15% sour cream;
• two spoons of sugar.
Cooking Method:
1. Wash the thawed squid outside with water several times. Then carefully remove the carcasses and wash them from the inside. Boil in slightly salted water until cooked and cool well. So that the meat of squid is not hard, immerse them only in boiling water and do not cook for more than 3 minutes. from re-boiling.
2. From chilled mollusk carcasses, remove all chords. Cut the meat into thin rings or straws.
3. Cut the dried fruit into four pieces. If the prunes are overdried, soak the berries in warm water for about 10 minutes in advance, rinse and dry. 4. Cut the “Adygei” cheese and the salad pepper pulp into small straws.
5. Add squid, add the prunes.
6. Mix sour cream with sugar and two tablespoons of salt. Season the salad with sour cream sauce, soak for a quarter of an hour, then mix well and serve.
Crab salad with Adyghe cheese and tomatoes
Ingredients:
• sweet salad onions - 1 head;
• small fresh cucumber;
• red dense tomatoes - 4 pcs., Small;
• crab semi-finished products (“sticks”) - 7 pcs .;
• half a small head of Adygei cheese;
• 100 ml of pure olive oil, or high-quality sunflower;
• on a small bunch of garden parsley, onion and dill.
Cooking Method:
1. Rinse all greens thoroughly and wipe dry with a towel. Parsley and dill cut the stems. Slice the green onion obliquely into narrow ringlets, and finely chop the dill and parsley or chop them with scissors.
2. Wash the cucumber, peel is desirable to remove. Cut the cucumber into small pieces, crush the cheese with the same pieces.
3. Combine all the crushed ingredients in a large bowl, lightly salt and mix. Season with ground pepper, add butter. Stir again and leave to stand.
4. First, divide the crab sticks lengthwise, in two, then cut them into small-sized slices, at an angle of 45 degrees.
5. Cut tomatoes from the stalks and cut each into lengths.
6. On the bottom of the flat plate, spread out the slices of tomatoes, convex side up.
7. Place slices of crab sticks on top of the tomatoes, filling them with free space between the slices.
8. On top, slide put the cheese mixed with cucumber and greens.
9. Sprinkle with a spoonful of lemon juice and serve immediately.
Chicken salad with Adyghe cheese and tomatoes (with smoked breast)
Ingredients:
• 100 gr. stale white bread, but desirable and not too hard; • 200 gr. Adygei cheese;
• two large tomatoes;
• onion head;
• mayonnaise 45% fat;
• fresh herbs - to taste;
• 200 gr. smoked chicken (breast);
• garlic.
Cooking Method:
1. Smoked chicken breast and cheese cut into small cubes of the same size.
2. Thinly, on half rings, chop onions and quickly pour over boiling water. Then just cool quickly in cold water and dry well on the sieve.
3. Cut the tomatoes into two and cut into cubes of approximately the same size as cheese and meat.
4. Grind the crumb of white bread with the same pieces and fry in a dry frying pan. Constantly stir and make sure that the bread does not burn, but only slightly browned on all sides.
5. Mix the pieces of cheese with chicken, onions and tomatoes. Add crushed garlic and season with mayonnaise. Remove the sample, if necessary - salted.
6. Move the contents of the dish into a salad bowl and sprinkle with breadcrumbs prepared from white bread.
7. Garnish with fresh herbs, parsley or dill and serve immediately. If the salad is left for longer than a quarter of an hour, the breadcrumbs get sodden.
Sweet fruit salad with Adyghe cheese
Ingredients:
• fresh Adygei cheese - 100 gr .;
• two green apples;
• a small bunch of ripe green grapes;
• two spoons of lemon juice;
• two medium-sized Kiwis;
• 100 gr. sugar;
• three small sprigs of rosemary.
Cooking Method:
1. In a suitable vessel, for example a small saucepan, pour 200 ml of drinking water and dissolve all the sugar in it. Constantly stirring and placing the container on a moderate fire, bring the syrup to a boil, dip the sprigs of rosemary into it and continue cooking with the smallest heat, until the volume decreases by a third. Strain and cool the rosemary syrup well.
2. Rinse the grapes, separate the grapes from the twigs and cut each in two, select the seeds.
3. Cut the peeled apples into small cubes and sprinkle the slices with lemon juice, mix. 4. Add diced kiwi, halved grapes and centimeter diced “Adygei” cheese.
5. Gently mix the fruit salad, arrange into portions and pour each with rosemary syrup.
Very simple salad with Adyghe cheese and tomatoes
Ingredients:
• two medium-sized tomatoes;
• pepper meaty, Bulgarian - 2 pcs .;
• 150 gr. Adygei cheese;
• two spoons of olive oil;
• juice of half a large lemon;
• a mixture of dried greens “For Salad”.
Cooking Method:
1. Dip a clean, dry pepper into vegetable oil, shake and put in a dry frying pan. Fry on medium heat from all sides until light tanning. You can bake the peppers in the oven under the grill.
2. Put the baked peppers in a bag and tie them tightly. After five minutes, remove and clean the thin films from above. Carefully remove the seeds, and cut the flesh into thin strips.
3. Cut tomatoes into thin ringlets, cut the cheese into small sized slices. Dip the pieces of cheese in hot oil and fry on both sides.
4. Put the pepper in a small salad bowl or on a flat plate. Spread tomato ringlets on it, and roasted cheese on top of them.
5. Mix oil with lemon juice. Season the dressing with ground pepper, add the necessary salt and beat a little.
6. Pour dressing over laid vegetables and cheese. Sprinkle on top of the dried salad “For Salad” and serve immediately.
Cabbage salad with Adyghe cheese and sweet pepper
Ingredients:
• Beijing cabbage - small head;
• one big sweet apple;
• red meaty pepper - 1 pc .;
• 200 gr. Adygei cheese;
• walnut hearts - a small handful;
• one third cup of oil, best of all olive;
• Dijon mustard - a full spoon;
• two large spoons of squeezed lemon juice.
Cooking Method:
1. Wash the cabbage and wipe it dry. If the tips of the cabbage leaves are dried up, cut them off. Chop the cabbage into very small straws and place in a large bowl. 2. Remove the peel from the apple, cut it in half and remove the seed walls with seeds.
3. Cut the peppercorns lengthwise, select all the seeds from the halves. Then wash, cut into thin strips and send to the cabbage. Add crushed apple in the same way.
4. Pour the cheese into medium-sized pieces of vegetables and mix all the ingredients of the salad well.
5. Dijon mustard combined with butter, pour lemon juice. Slightly salt the sauce and season, without saving, the salad. Put the dish in a salad bowl and sprinkle with chopped nuts.
Salads with Adyghe cheese - cooking tricks and useful tips
• When choosing and purchasing cheese, pay special attention to the date of its production, it refers to pickled cheeses and can be stored in a vacuum for no more than 30 days.
• Be sure to check the integrity of the cheese packaging, it should not be damaged. If the product is sold by weight, ask how long it went on sale.
• High-quality Adygei white cheese with a weak milky smell. The home product is allowed to have a yellowish tint. Its surface has no crust. The cheese is moist enough inside and elastic outside.
• Salads with Adygei cheese seasoned just before serving. Such dishes are not subject to long storage even in the cold.
