Cheese Recipes

 

Cheese Burekas

1 pack frozen phyllo dough

1 pound feta cheese

2 pounds cottage cheese

4 eggs

1 teas salt

butter for brushing

Defrost phyllo sheets according to package directions. Put between 2 pieces of wax paper and cover with a lightly dampened towel. Preheat oven to 425°F. Crumble feta into small pieces and blend well with pressed cheese, eggs and salt. Remove 2 phyllo sheets at a time, keeping remainder covered. Place on a flat surface and brush very lightly with oil. With narrow end facing you, cut lengthwise into 3 strips. Fold each in half lengthwise and brush lightly with oil again.

Put 1 tabs cheese mixture on bottom right-hand corner of strip. Fold over to left side in a triangular shape and continue folding right to left, left to right, as in folding a flag. Lightly butter top of finished triangle and put on baking sheet. Repeat. Bake 20 to 25 minutes, or until golden.

 

 
Stuffed Peppers
 
10 green peppers
150 gr' feta cheese
1 small skinned tomato
1 small finely chopped onion
2 tabs finely chopped parsley
2 tabs red peppers finely chopped
2 tabs olive oil + some more
ground black pepper
 
soften the green peppers in  boiling water for 5 minutes. Dry well, slice in half.
 
Filling

in a large bowl break up the feta cheese into small pieces, mix in the chopped onion, parsley, red pepper, plenty of fresh black pepper & 2 tabs olive oil. Fill the halved green peppers with the mixture, place peppers in a baking pan and brush each with olive oil. Bake at 170 degrees for 1/2 hour, or until the filling melts
 
 
Cheese pastries
 
 
Feta dip
 
 
Cheese dip
 
220 gr' feta
2 cloves garlic, mashed
2 tabs olive oil
1/3 teas oregano

Put feta in a bowl and mash well. Add the rest of the ingredients and mix together thoroughly or alternatively place all ingredients in a food processor and whirr on slow speed until smooth. Serve with crackers or slices of fresh country bread
 
 
Fried cheese with mushrooms
 
250 gr' big mushrooms clean and sliced
1 dry onion
100 gr' graviera cheese 
100 ml milk cream
salt, pepper
30 gr' fresh butter
olive oil
fresh parsley
 
Sauté the finely chopped onion and with some olive oil and stir until the onion softens well. Butter a small baking pan spread the mashroom and onion mixture in. Top with milk cream and spread the grated cheese on. Bake over medium temperature (170° C) for about 10 minutes and garnish with finely chopped fresh parsley.
 
 
Labane
 
1 tab salt
4 cups yogurt
oil
cheesecloth bag

Stir the salt into the yogurt, pour into a wet cheesecloth bag, tie off the opening  and hang for 24 hours. Remove the labane from the bag, put in a jar, and sprinkle top with olive oil.

 
Feta & tomato salad
 
 
Knafe
 
 
Cheese bread
 
1  teas cumin seed
1  onion, diced
4  cups plain flour
5  teas baking powder
1  teas salt 
1/3  cup butter
1 1/4  cups Cheddar
1 1/2  cups milk
2  eggs

Preheat oven to 375*F.  Toast cumin seeds to release flavor and set aside to cool. Caramelize onion and set aside to cool. Combine the flour, baking powder, salt and cumin. Cut in butter until mixture resembles coarse crumbs and stir in grated cheese. Beat eggs and combine with the milk and onions. Add to the grated Cheddar, mixing just enough to moisten. Don't over work the dough. Grease and flour loaf pan. Bake at 375*F for one hour. Remove the bread from the pan immediately.
 
 
Pasta with cheese
 
8 oz crumbled Feta
1 pack pasta (your choice)
1/4 cup fresh chopped basil
2 tabs Olive Oil
salt and pepper
 
Cook pasta according to directions, drain and rinse with cold water. While the pasta is cooking, combine feta, basil, olive oil, salt and pepper. Toss with pasta and serve .
 
 
Cheddar cookies
 
1/2 c butter
1/2 c sugar
1 egg
1 1/2 c unbleached flour
1/2 teas baking soda
1/2 teas Cinnamon
1/2 teas Salt
6 oz red cheddar, shredded
1 1/2 c chopped apples
 
Cream the butter and sugar until light and fluffy then stir in the egg . Add the combined dry ingredients blending well. Stir in the cheese & apples . Drop rounded teaspoonfuls of the dough onto an ungreased cookie sheet and bake at 375* F for 15 minutes. 

 
Stuffed eggplant
 
2 eggplants cut lengthwise
2 tomatoes
100 gr' mozzarella
2 tabs fresh parsley, chopped
2 minced garlic cloves
1/4 c olive oil
salt and white pepper
 
Preheat oven to 350F. With a tablespoon scoop out some of the pulp from the eggplant halves making sure not to break the skin. Place the eggplant halves on a large platter and sprinkle generously with salt. Let stand about 20 minutes to allow the salt to draw out the eggplant's bitter juices.
 
Pat dry with paper towels. Dice the pulp of the eggplant and put it in a bowl with grated tomatoes, mozzarella, parsley, garlic and olive oil. Season with salt and pepper. Fill the eggplant's with mixture.
Oil a baking dish and put the eggplant halves into the dish. Bake until they are lightly golden soft 15 to 25 minutes depending on the size of the eggplants.
 
 
 
     Cheese cake
 
Lemon Cake
 
Crust
1 1/4 cup graham cracker crumbs 
4 tabs. ground walnuts 
1/2 cup butter, melted 
2 tabs. sugar 
1 tesp. ground lemon peel 

Filling 
1 1/2 pounds cream cheese, softened 
1 cup sugar 
1 tsp. vanilla 
3 tsp. lemon juice 
1 tsp. ground lemon peel 
4 eggs 

Preheat oven to 350 degrees F. Combine crumbs, nuts, sugar and lemon peel. Stir in butter until thoroughly blended. Press mixture firmly against bottom of 9" spring-form pan. Bake at 350*F for 10 minutes. In a large bowl beat cream cheese until creamy. At medium speed add sugar gradually, then vanilla, lemon juice, and lemon peel. Blend well. 

Add eggs, one at a time and beat at medium speed for ten minutes until fluffy. Pour into spring-form pan. Bake at 325*F for 45 minutes or until cheesecake is set. Turn off heat and cool for 30 minutes in the oven with the door ajar.

Cheese cake with meringue
 
4 eggs
1 pound cream cheese 5% or 9% 
1 sour cream 
1 tab self raising flour
1/2 teas vanilla extract
1 tab lemon juice
rind of a whole lemon
1 cup sugar

Well greased round cake pan. Heat the oven to 180*C. Mix one egg and 3 yolks with cheese, cream, flour, vanilla, lemon juice, lemon rind and 3/4 of cup sugar. Pour the cake mix in the cake pan and bake for 20 minutes. Prepare the meringue by mixing well the 3 egg whites, then add sugar. Spread the meringue on top of the cake, return to the oven and continue baking for 20 minutes. After cooling, keep in the fridge.

 
Blintzes

Wrappers

3 large eggs
1/4 cup water
1/4 cup milk
1/2 teas baking powder
1/2 cup all-purpose flour
1 1/2 teas sugar
2 tabs butter

Filling

1 1/2 cups farmer cheese
2 cups cottage cheese
1/4 cup sugar
1 tab all-purpose flour

Combine all wrappers ingredients in the carafe of a blender and blend thoroughly. Allow to stand for thirty minutes in the refrigerator. In a food processor process the cheeses and sugar until smooth. If too liquid, add the flour to thicken. Preheat oven to 250* F, line a baking sheet with parchment paper, or use a non-stick baking sheet.

Wrappers: melt half the butter in an 8-inch diameter skillet. Pour in enough batter just to coat the bottom of the skillet and swirl pan until it is evenly distributed.

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