Manchego Cured Cheese DOP

We want to dedicate today's post to the star product of a brand that we have discovered with the blog: Record Cheese. It's a brand of cheeses with which we have been collaborating many months ago because we love its products, both cheeses (sheep, goat, cow...) and their creams of cheeses of different flavors.

That is why today we are going to talk about Manchego Díaz-Miguel DOP cured Cheese, which recently won the gold medal at the National Fair of the Field in Manzanares (FERCAM), an event that recognizes the eight best Manchego cheeses of each year after making one tasting (45 samples participated this year). Its cured manchego cheese is made with pasteurized milk of sheep of purebred La Mancha and is manufactured according to the requirements set by the "Regulating Council of the Denomination of Origin of Manchego Cheese".

Simply by having this award you already have the confidence that you take home a great cured cheese, with a very intense flavor, and that is a sure product if people come to your house, it never fails!

In addition, you can take it alone or with a little bread or cook it in different recipes, as we have done on several occasions to get other textures for this wonderful product. For example, it is a perfect ingredient to accompany your salads, as it brings a special and original flavor, as in this summer salad.

Summer salad

You can also grate and melt it in a saucepan over very low heat and make a creamy cheese sauce like the one we prepare in these potato cubes with cheese sauce or in these tagliatelle with cheese sauce and spinach, a very healthy recipe for eating pasta, or melting it and then cooling it to make a cream like in this gazpacho with cream cheese and crunchy ham.

Potato cubes with cheese sauce

Gazpacho with cream cheese and crunchy ham

Another original way to prepare it is to grate it and cook it in the microwave or in the oven to make a crunchy, as we did in this crocanti of blood sausage with honey and crunchy cheese.

Crocanti of blood sausage with honey and crunchy cheese

You can find this cheese in different formats: whole (in pieces of 1kg and 3kg) and in wedges of different formats and weights (200gr, 330gr) in any supermarket and large supermarkets. What are you waiting to try it? :-)

Bon appétit!

Rice with lobster

Today we bring you a super recipe that will surprise your guests, and it's much easier than it seems!

Ingredients for 4 servings:

- 13.5 oz of pump rice

- 1 lobster

- 1 can of fish broth

- 4 tablespoons of salmorreta

- 1 Italian green pepper

- 1/2 red pepper

- 1 onion

- Salt

- Saffron

- Olive oil

Recipe:

- Cut the lobster by the head and the tail, and separate the legs.

- In a big pan, pour a trickle of olive oil and fry the lobster until it is red on the outside and the meat inside is practically done.

- Reserve it and on a plate.

- In a saucepan, heat the fish broth according to the manufacturer's instructions (dilute a can of broth with 3 cans of water, using the container to measure it) and keep it very hot during the whole process.

- Wash and cut into squares the peppers and onion.

- In the pan, with the same oil and a little more, sauté the peppers and the onion until they are brown.

- Add the saffron and salmorreta and stir well to mix all the ingredients.

- Add the rice and let it fry for a few minutes with all the sofrito.

- Pour the fish broth on the pan and place the ingredients well to make them alike.

- Sprinkle a little salt and mix again.

- Leave to cook without stirring the rice for 16 minutes, adding the lobster in the 7th minute approximately.

*Cooking tips: if you prefer, you can also let the rice cook 6 minutes in the fire and 10 minutes in the oven at 220º to caramelize the top layer.

Bon appétit!

Toast with truffled cheese, gulas and grenade

Today we present you this rich toast that is prepared immediately and you will love the mixture of the salty ingredients with the pomegranate, which is sweet. Don't forget you can participate in our giveaway if you live in Belgium or The Netherlands here!

Ingredients:

-10 toasts

- 2 tablespoons of cheese spread

- 1/2 teaspoon of grated truffle

- Gulas

- 5 eggs of quail

- 1/2 grenade

Recipe:

- Mix in a bowl the cheese spread with a little grated truffle.

- Put it on the toasts and put a little pile of gulas on top.

- Empty half the grenade and separate the seeds.

- Put 4 on each toast.

- Cook in boiling water with a pinch of salt the quail eggs for 3 minutes.

- Peel them and cut them in half.

- Place each half on the gulas.

Bon appétit!

Noodles with chicken curry

This original recipe is perfect to use ingredients that we have left over from other preparations, with the noodles and the touch of curry, it will be a perfect recipe of use!

Ingredients for 2 people:

- 4.5 oz of noodles

- 1 chicken breast

- 1/2 onion

- 7 oz of broth

- 2 tablespoons of curry powder

- Olive oil

- Black pepper

- Salt

Recipe:

- Cut the chicken breast in dices.

- Add salt and pepper and sauté in a frying pan with a trickle of olive oil.

- Remove them from the pan and reserve them.

- Peel and cut the onion in julienne.

- Fry the onion it in the same pan where you've cooked the chicken until soft.

- Add the noodles and also fry them a few minutes along with the onion.

- Pour the broth.

- Sprinkle curry powder and stir well.

- Let the noodles cook for the time indicated by the manufacturer so that they remain at their point.

- When the broth has evaporated almost completely, add the chicken dices to absorb the curry flavor.

Bon appétit!

Coffee cookies with condensed milk

Today we bring you this sweet recipe that you can taste for breakfast, lunch, dessert ... at any time you want!

Ingredients:

- 1 egg

- 3.5 oz of margarine at room temperature

- 6 oz of condensed milk

- 1.8 oz of coffee 

- 8.9 oz of cornstarch

- 0.5 oz of sugar

Recipe:

- In a large bowl mix the beaten egg with margarine, condensed milk, coffee and sugar.

- Sift the cornstarch by passing through a sieve to avoid the forming of lumps.

- Add it little by little while stirring with rods.

- Place baking paper on the tray.

- Put a spoonful of the dough on the paper and repeat the operation leaving enough space between ones and anothers so that they do not stick together once the cookies are made.

- Bake at 180º for 15 minutes, taking them out in 7 minutes to crush them a little with the fork and form the marks on the top.

- Let them cool on the oven rack.

Bon appétit!