Adyghe cheese is a product with a curd-like texture, reminiscent of fetu or brynza. Its taste is similar to the taste of melted milk with a slightly noticeable sour taste. Due to its low calorie content and low salt content, it is recommended for those who suffer from hypertension, those who are contraindicated with fatty and salty foods, especially hard cheeses.
Well, what to cook from Adyghe cheese, you ask. It is very well used in cooking: casseroles, salads, soups and snacks are cooked with it, and fried slices of Adyghe cheese are a real treat. It is remarkably combined not only with vegetables and greens, but also with fruits, pasta.
Salad with fried Adyghe cheese
Ingredients:
- Adyghe cheese - 120 g;
- tomatoes - 1 pc .;
- cucumbers - 0,5 pieces;
- salad leaves - 1 bunch;
- flour - 1 tbsp. a spoon;
- olive oil - 3 tbsp. spoons;
- onion red -1/2 pcs .;
- pine nuts - 20 g;
- salad dressing - 4 tbsp. spoons.
Preparation
Adyghe cheese cut into slices 1 cm and crumble in flour. Then spread it on a heated frying pan with two st. spoons of oil and fry. Pine nuts fry in 1 tbsp. a spoonful of oil, tomatoes and cucumbers cut into a large, cut onions in half rings. Salad leaves are washed in running water, we rip and lay them in a salad bowl, on top - vegetables, cheese and nuts. We pour salad with Adyghe cheese dressing, which can be prepared from olive oil, balsamic vinegar, garlic, salt and pepper.
Greek salad with Adyghe cheese
Absolutely, each of you is familiar with the Greek salad, which includes feta. But, you can replace it and make a salad with Adyghe cheese, the recipe of which we give you.
Ingredients:
- tomatoes - 200 g;
- cucumber - 200 g;
- sweet pepper - 200 g;
- onion (red) - 1 piece;
- cheese - 150 g;
- black olives - 150 g;
- olive oil - 4 tbsp. spoons;
- lemon juice - 1 tbsp. a spoon;
- pepper, salt, oregano - to taste.
Preparation
Tomatoes and cucumbers cut into cubes, equal in size to our olives. At the pepper we remove the stem and seeds and cut into cubes or straws. Onions are cleaned and cut into half rings. Spread the vegetables in a salad bowl and pour a sauce of olive oil, lemon juice and spices. All the ingredients are mixed well and top out the olives and cheese, cut into cubes. If desired, you can decorate the salad with Adyghe cheese greens.
Both of the above salads can be served on a side dish to rice with minced meat or eat as a separate dish, supplemented with a slice of rye bread cooked in the oven .