Cheese Cream (Katak) from Zlatograd
Ingredients: 2 kg yoghourt, 200 g sheep’s milk cheese, 80 g cow’s butter, garlic, salt.
How to prepare: Drain yogurt in cheese-cloth for 12-15 hours. If the cheese is too salty, soak in cold water well in advance. Fine-grate cheese and mix with butter and drained yoghourt. Stir well. Taste with salt and chopped garlic to suit taste.
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Cheese in Parchment Paper
Ingredients: 300 g white cheese, 30 g cow’s butter, 2 tbsp vegetable oil, 1 tomato, 1 pepper, cayenne or sweet red pepper at will.
How to prepare: Cut cheese into right-angled pieces and order on oiled parchment paper. On each piece of cheese pile a small pat of butter, tomato ring, pepper and dust with cayenne or sweet red pepper at your wish. Wrap up each piece like parcel, moisten with water and cook in an oven, grill or electric pan. Serve hot together with the paper.
Note: Yellow cheese (kashkaval) may be substituted for the cheese. |
Mushrooms with Yellow Cheese (kashkaval)
Ingredients: 250 g mushrooms, 100 g cow’s butter, 10 eggs, 25 g flour, 750 ml milk, 250 g yellow cheese, 25 g breadcrumbs, black pepper, 1/2 lemon, salt.
How to prepare: Fine-cut mushrooms and stew with 50 g butter. Stir flour in warm milk and the remaining butter. Cool mixture and add egg yolks one be one. Divide mixture in two parts. Add to one of the parts mushrooms, tasted with lemon juice, black pepper, salt, 125 g grated yellow cheese. Pour in a vessel, oiled and sprinkled with breadcrumbs. Cover with the other part of the mixture, stirred with beat-up egg whites. Sprinkle with yellow cheese and cook at medium heat. Serve hot. |
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