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Appetizer with Emmentaler from Delaco

Appetizer with Emmentaler from Delaco

An interesting appetizer, a successful combination of cheese, nuts, almonds, grapes and olives. It is served with a French style rose wine.

  • emmentaler Delaco
  • white, red grapes
  • nuts, almonds
  • skewer sticks

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Appetizer with Emmentaler from Delaco:

Slice the Emmentaler cheese into cubes. We wash the grapes and wipe them with water. Place the diced emmentaler and grapes on a tray with walnuts and almonds that can be fried a little longer. Serve with a glass of rose wine.


Appetizer check with tone

What does EMMENTAL mean? I guess you don't know what you're writing either.

Emmentaler or Emmental is a type of cheese originating in Switzerland.
It has a yellow, semi-hard color, has a slightly spicy taste, creamy texture and is wrapped in a hard shell. The holes it has are created in the production process.


Appetizer platters Charcuterie board

We can call them "Appetizer plates" or "Cold cuts plate", "Charcuterie boards", "Cheese boards" or simply "appetizers", Italian Style! Anyway, these "appetizer platters" are real appearances on any table. From simple daily meals, for which we can prepare a mini-cheese-board for 2 and to maaaari and spectacular plates, they are easy to prepare, if you have everything you need at hand! & # x2665

That's why we turned, as usual, to our friends from www.miramax.ro, because in a simple order we took fine and varied cheeses, cold cuts of all kinds, olives and a delicious wine!

Don't forget that on www.miramax.ro we also have a discount code! Use the code TEO10 in the shopping cart for an extra 10% discount on your order. The minimum order is 150 lei (even after applying the discount code), and Miramax delivers ALL OVER THE COUNTRY!

Click PLAY in the window below for 3 delicious ideas for APPETIZER PLATES and below you will find details about the products used and a small guide for making a successful plate!

  1. We choose the right board! Depending on the type of table we organize, we can choose ceramic, marble, wood plates. The simplest option? A nice shredder! It is important to have a flat work surface.

Regarding the arrangement on the plate, we always start with the big items: the big pieces of cheese, the bowls with olives or jam. Of course, the use of bowls is not mandatory, but it helps us with sauces, dip and from an aesthetic point of view, offering height and extra-texture of the plate.

For visual attraction, we cut the cheeses into various shapes: sticks, fans, cubes. Soft cheeses are generally served exactly as they are (brie, camembert, gorgonzola).

After arranging the large pieces and bowls, add the meat specialties. For salami or dried sausages, we simply slice them. Prosciutto, bresaola or other types of sausages cut very thin, are easy to shape into shapes (cones, roses) or we can wrap them around breadsticks or melon.

We are going to fill the small spaces with fresh or dried fruits.

  1. We choose the right cheeses for appetizer platters! We must have a variety of cheeses, so as to include the classic ones, with a neutral taste (mozzarella, classic gouda, provolone) but also specialties, with a stronger taste (parmesan, Padano grain, Emmentaler, etc.). Ideally, we should also have hard cheese, such as Parmesan, but also soft, creamy cheeses, such as gorgonzola.

Find HERE the range of cheeses we used, from Gouda Jacks Cheese cheese with green pesto or red pesto (this cheese is very effective on any plate due to the color, but it is also absolutely delicious) and up to parmezanul Parmareggio Snack, which comes ready cut into cubes and we always have it in the fridge.

Matured cheeses: Cheddar, Gruyere, Gouda.

Soft cheeses: Brie, Camembert, Goat.

Hard cheeses: Manchego, Parmigiano-Reggiano, Edam.

Blue cheeses: Gorgonzola, Roquefort, Stilton.

    they are very important and must be chosen carefully. That's why I chose from Miramax a cool aperitif, which offers several types of Italian sausages, then I chose bresaola (beef) and classic Strolghino salami with truffles. Of course, the classic Mortadella Bologna could not be missed, for those who prefer the classic sausages, with a moderate taste.

  1. Something sweet? In this type of charcuterie boards jams (figs, oranges, plums) and honey are very well suited. Also in the chapter "something sweet" includes dried fruits (figs, candied apricots, raisins, prunes, etc.) or fresh fruits (grapes, apples, melons / melons, blueberries, pears, strawberries, raspberries, cranberries, currants, fresh figs) .
  1. Something salty?Artichoke core, olives (I chose gourmet olives, a mix of 3 types of olives from Italy), olive paste, cashews, walnuts.
  1. Bread for appetizer platters? From the breadcrumbs we wrap in raw prosciutto and to biscuits / crackers of any kind, baguette slices, mayonnaise bread, toasted bread, they all fit perfectly!

  1. Edible decor - in the end, when we finish our plates, we can decorate them extra with absolutely anything we think would look good, from edible flowers to tomatoes, aromatic herbs (basil leaves, sage, rosemary sprigs, etc.).
  1. What drink do we serve? Of course, a good wine is very important to complete such a meal! That's why I chose rose wine 12 E Mezzo Rosé & # 8211 Varvaglione from Miramax.

Vibrant, fresh, elegant and a little "sparkling", with pleasant aromas of raspberries and strawberries, interwoven with floral notes and refreshing finish.

I hope that this little guide for making "Appetizer Trays" will be useful in preparing unforgettable meals! & # x2665


Crostini with goat cheese

Mix the goat cheese cream with a tablespoon of honey, salt, pepper and finely chopped fresh mint, and leave to cool until set.

Cut the baguette into suitable slices, place them on a tray lined with baking paper, sprinkle a little salt and sprinkle with olive oil.
Put the tray in the preheated oven at 200 degrees C until they are nicely browned and let them cool.
Saute chopped onion jullien in butter, olive oil, honey and a tablespoon of balsamic vinegar cream until soft.
In another saucepan, add the caramelized sugar, and when it is golden, add the walnut kernels and mix lightly enough to cover the sugar. Pour the walnuts on a stainless steel pan greased with a little oil or butter and after cooling, break them into pieces as whole as possible.

Grease the baguette slices with cream cheese and add the caramelized onions and walnuts. Sprinkle with a little balsamic vinegar cream and garnish with fresh mint leaves.
The combination is a special one and the goat cheese blends perfectly with the onion sweets and caramelized walnuts.


Various appetizers with emmentaler

Various appetizers with emmentaler
Below we present some ideas for appetizers with emmentaler. How can we prepare an attractive set for children that they like. Nothing easier. Fan Branza challenges us this time too to prepare something good with the junior emmentaler that will be healthy and good. Here's what we thought. We will not give you exact quantities because everyone prepares according to their liking and need.

Other equally interesting recipes, appetizers, dishes, desserts with cheese and other dairy products can be found in the section Retete Delaco

Ingredients Various appetizers with emmentaler

1 package Emmentaler Junior de la Delaco
cherry tomatoes, bell peppers, dried salami
cucumbers, carrots
mayonnaise
toothpicks

Preparation Various appetizers with emmentaler

Easy to make these various appetizers with emmentaler. The tops of the peppers are cut. Over them we put half a cherry tomato from which we take out the core beforehand. Put a few beans of mayonnaise on top, so we get the mushrooms. The base of the pepper is cut and a few strands are left that form a kind of petals.

Various appetizers with emmentaler

The salami slices are cut in half, over it I apply strips of emmentaler. Twist and place in the middle of the cut pepper. Pull on the toothpick and place on the plate with the mushrooms. On other toothpicks we prepare various arrangements with cucumbers, carrots, emmentaler, tomatoes.

They will also be placed on the plate next to the other assortments prepared in advance. The preparation of these appetizers is simple and depends a lot on everyone's imagination as they prepare them.

It is important that the resulting platter is attractive for a child who in other conditions would not agree to taste dairy products.
We hope to help both mothers and grandparents who want to put cheese snacks on the table for the little ones. Have fun!


Coolinaria: Quiche with Delaco emmentaler, cherry tomatoes and basil | VIDEO

Emmentaler is a cheese full of secrets and pleasant surprises! It used to be called Swiss, a name that designates a Swiss cheese in German, and Emmentalerul Delaco follows the original Swiss recipe, which gives it a fine, slightly sweet taste and the smell of green walnut kernels.

It can be served as such, on a plate of cheese, but its potential increases with a few nuts or slices of fruit. If we add a glass of wine, the mood will surely improve.

If you have more inspiration, you can find its place in an oven dish or you can prepare your own fondue. Whatever you choose with Delaco Emmentaler you will not fail.

Quiche with Delaco emmentaler, cherry tomatoes and basil *

Quiches or savory tarts are the perfect way to gather your favorite ingredients in one dish, extremely versatile, because it can be breakfast, main course or appetizer.

Crust ingredients:
100 g butter
200 g flour
1 yolk
2-3 tablespoons of cold water
1 pinch of salt

Ingredients for the filling:
150 g Emmentaler Delaco
200 ml cooking cream
200 g cherry tomatoes
fresh basil leaves

Method of preparation:
In a food processor we put the flour, salt and cold butter (from the fridge), cut into cubes. Stir until you get a crumbly texture.

Add the yolks and cold water and mix until you get the consistency of a dough.

Remove the dough from the food processor, knead it 2-3 more times, form a round ball, cover it with cling film and refrigerate it for at least 30 minutes.

Meanwhile, grate the Delaco Emmentaler, cut the tomatoes in half and finely chop the basil.

Beat the eggs, over which we add the cooking cream, salt, grated Emmentaler and basil.

Set aside and take care of the quiche crust.

Take the dough out of the fridge and spread it on a sheet, on a floured countertop, with the help of a rolling pin. It will be difficult to handle, being cold, but the secret is not to heat up too much so as not to stick.

Place the obtained sheet in a 25 cm tart tray, cut off its excess edges, press it lightly into the shape of the tart and prick it from place to place. Put it in the freezer for 5 minutes.

We take it out of the freezer and cover it with a baking sheet over which we put rice or beans. They will help the tart not to swell in the middle and bake straight.

Put it in the preheated oven at 200 ° C for 20 minutes.

Remove it after 20 minutes, set aside the baking sheet and the beans or rice and pour in the crust of the egg and emmentaler composition.

Place the cherry tomato halves on top and return to the oven.

Reduce the temperature to 180 ° C and leave for another 40 minutes or until nicely browned on the surface. We can eat hot or cold quiche, along with a lettuce and a little Greek yogurt.


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  1. In a food processor we put flour, salt and cold butter (from the fridge), cut into cubes. Stir until you get a crumbly texture. We want the butter not to melt, for this reason we use a dough robot. The heat of the hand would melt the butter and our dough would become sticky and later it would no longer have the tender texture we want.
  2. Add the yolks and cold water and mix until you get a dough. Remove the dough from the robot, knead it 2-3 more times, form a round ball, cover it with cling film and refrigerate it for at least 30 minutes.
  3. Meanwhile, grate the Delaco Emmentaler, cut the tomatoes in half and finely chop the basil.
  4. Beat eggs, over which we add cooking cream, salt, grated Emmentaler and basil. Let's put it aside and take care of the quiche crust.
  5. Take the dough out of the fridge and spread it on a sheet of about 1.5 cm, on a floured countertop, using a rolling pin. It will be difficult to handle, being cold, but the secret is not to heat up too much so as not to stick.
  6. Place the obtained sheet in a 25 cm tart tray, cut off its excess edges, press it lightly into the shape of the tart and prick it from place to place. Put it in the freezer for 5 minutes.
  7. Take it out of the freezer and cover it with a baking sheet over which we put rice or beans. They will help the tart not to swell in the middle and bake right.
  8. Put it in the preheated oven at 200 ° C for 20 minutes.
  9. Remove it after 20 minutes, set aside the baking sheet and the beans or rice and pour the egg mixture into the crust.
  10. Place the cheryy tomato halves on top and return to the oven. Reduce the temperature to 180 ° Celsius and leave for another 40 minutes or until nicely browned on the surface.

You can eat hot quiche, but I like it much colder, along with a lettuce and a little Greek yogurt.


4 thoughts on & ldquo White eggplant medallions with Emmentaler & rdquo

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Video: Emmental factory in Switzerland - How they do It! - Emmentaler Schaukaeserei (October 2021).