INGREDIENTS for two servings: 1 small squash, 1/2 large or 1 small onion (julienned), 1 green pepper, 125 g Manzer Goat’s Cheese chopped into small pieces, 6 sheets of lasagne, olive oil, grated Manzer Semi-Cured Cheese, butter for greasing, salt and pepper.
For the goat’s cheese sauce: 50g Manzer Goat’s Cheese, 200ml crème fraîche, a handful of pine nuts, olive oil, salt and pepper.
Preparation: 25 minutes
1. Peel the squash, remove the seeds and dice into small pieces. Put two dessert spoons of olive oil in a frying pan and cook the squash on a very low heat, adding salt and pepper to taste, until the squash is soft and easy to crush with a fork.
2. In a separate frying pan, fry the onion and pepper, cut into small pieces, with a pinch of salt for a few minutes. Add the onion to the pan containing the squash, stir in the goat’s cheese, and continue to stir from time to time for a few minutes over a low heat.
3. Meanwhile, cook the lasagne in plenty of water containing salt and a splash of olive oil. Drain thoroughly.
4. For the sauce, put a dessert spoonful of olive oil in a saucepan or frying pan, on a low heat, and add the crème fraîche, salt and pepper to taste, and the cheese cut into fine pieces. Stir constantly until the cheese melts and blends with the crème fraîche. Add the pine nuts and continue to stir until the sauce has a fairly thick consistency.
5. Grease an ovenproof dish with the butter. Add a sheet of lasagne, cover with a layer of the squash mixture, and top with a small amount of the sauce. Repeat until you have the number of layers you want. Finish by covering the final layer with the remaining sauce and some grated cheese. Put in an oven preheated to 180ºC and leave for 15 minutes. Then grill until golden brown…
Sheep’s milk cheese potatoes au gratin
INGREDIENTS for 4 servings: 8 medium potatoes (as similarly sized as possible), 200g of Manzer Sheep’s Milk Cheese, 3 egg yolks, one garlic clove, 1 shallot, 1 dessert spoon of rosemary, salt and pepper.
Preparation: 5 minutes + 25 cooking time
1. Preheat the oven to 180ºC. Peel and chop the garlic and shallot.
2. Wash the potatoes and boil them with their skin on in plenty of water for 20 minutes or until cooked; drain them, cut them lengthways and remove some of the flesh with a teaspoon.
3. After removing the rind, mix the cheese with the egg yolks, garlic, shallot and rosemary.
4. Fill the potato halves with the mixture, put them in an ovenproof dish and bake for 5 minutes.
5. Serve the potatoes au gratin garnished with a sprig of rosemary.
Young cheese crème caramel
INGREDIENTS for 4 servings: 4 eggs, 150g Manzer Young Cheese, 5 dessert spoons of sugar, 500ml single cream.
For the caramel: 5 dessert spoons of sugar, a couple of drops of lemon juice, 1 dessert spoon of water.
Preparation: 10 minutes + 40 cooking time
To make the custard for this delicious cheese crème caramel, put the eggs and sugar in a bowl. Beat them with a fork or balloon whisk until mixed, and continue to beat while adding the cream, mixing well.
Now add the missing ingredient, the cheese, grated or crushed with a fork. Mix everything well with the whisk or even an electric beater.
Separately, make the caramel by putting the sugar, lemon juice and water in a frying pan over a medium high heat. Stir gently until the liquid turns brown. Immediately, remove the pan from the heat, pour the caramel into the bottom of the mould where the custard is going and leave to cool a little.
Now pour the custard into the mould and cook in a bain-marie, putting the mould in a tray of hot water.
Put the cheese crème caramel in an oven preheated to 180ºC and leave for some minutes. From time to time, check it by putting a cocktail stick in the middle. If it comes out dry, the crème caramel is ready.
Remove from the oven and leave to cool. Remove from the mould just before serving. Enjoy!
Patatera sausage, cheese and spinach dip
INGREDIENTS for 6 servings: 200g Manzer Young Cheese, 100g grated Manzer Cured Cheese, 50g grated mozzarella, 2 heaped dessert spoons of mayonnaise, 1 teaspoon dried garlic or 1 grated garlic clove, 2 handfuls of chopped fresh spinach, 50g diced spicy patatera sausage without skin (can be replaced with chorizo or sobrasada).
Preparation: 5 minutes
1. Preheat the oven to 180ºC
2. Put all the ingredients in a bowl, and stir until everything is well mixed.
3. Put the mixture into an ovenproof dish and cook in the oven at 180ºC for 25-30 minutes until the surface is golden and the mixture is bubbling.
4. Leave to cool for a few minutes and serve the dip with toast, salted biscuits, etc…
NOTE: You can adapt the ingredients to your taste. Try different combinations with other vegetables like cooked artichokes or sun-dried tomatoes, and with other cheeses too. Of course, if you don’t like spicy food, you can use normal patatera sausage.
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