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Although a trip to the restaurant, where a buffet can be, is an occasion to acquire new skills, since it is the ability to properly eat cheese for many gourmets of the world is an indicator of good upbringing.

So, how to eat cheese correctly

If a dish is served on a buffet table or on a tablecheeses, then, as a rule, different varieties are represented on it, which differ not only in taste, but also in flavor. Accordingly, if you take those with the same devices, the smell and flavor will mix. Therefore, on the dish should also be and individual knives for each grade. When you have a dish in front of you, which is served with a single knife, then to get maximum pleasure from the flavor and taste of cheese, the knife can be wiped off on a piece of bread. If there are solid varieties on the dish, you should use a massive knife with two handles. But usually these cheeses are cut beforehand. To eat cheese properly, do not use a fork. For this product, a special knife with a pair of teeth is fed, which also act as a fork in this case. With the help of this device cheese is put on bread, but not in the mouth! Only cheese is used with cheese. And it should be understood that with each variety is combined and a special drink. Therefore, if you yourself serve the table, then consider the need not only to submit different instruments for cheese, but also to choose the right types of wine.

With which wine to serve cheese

To please your gourmet guests, you canas precisely as possible to choose a variety of wine and cheese. So, brie and camembert, like other soft varieties with mold, are served mainly with white, sour wines, since these cheeses have a rather rich taste. Spicy and salty roquefort is best served with a dessert drink. Brine cheeses from goat or sheep milk are usually served with dry white wines. Such sharp cheeses as korgonzola, are admirably combined with dessert drinks, for example, muscat varieties. Although they are often served with red sweet wines. Hard varieties are best combined with red beverages, and preferably dry. Parmesan, emmental and other types of hard cheeses are served with such drinks. Accordingly, choosing a cheese and picking wine under it, do not forget about the correct serving, because it will be very uncomfortable to eat cheese if you give an unsuitable knife.

You will need

• - cheese;
• - cheese knives;
• - wooden cheese plate-tray;
• - nuts, fruit.

Instructions

1

Cheese get out of the refrigerator an hour before serving. In order to fully demonstrate all its qualities, its temperature should be 18-22 degrees.

2

Cheese served on the table, pre-cut into largepieces (bars and slices). And, the crust should be on each piece. On the plate, the cheeses are arranged according to the principle of the most tender varieties to piquant. If you mentally divide the cheese plate into 12 pieces (by analogy with the clock dial), then the piece of cheese with the most mild flavor should be located between 5 and 6 "hours". The guest cuts himself a slice of cheese he likes and puts it on his plate.

3

You should know that to cut each kind of cheesea different tool is used. The hardest sorts of cheese are cut with a short sharp knife, stuck it in the middle of a large piece and just splitting it into smaller pieces. For hard varieties of cheese use sharp sharpened even knife. CheeseWe cut with mold a specialblade-string. This is done in order not to damage the structure of the mold. Soft cheeses are cut with special perforated knives. This form does not allow the cheese to stick to the blade. Soft fresh cheeses are divided into portions using a spoon. Serve this cheese better separately - in a small vase.

You will need

• • dry peas;
  • fresh
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  • canned or frozen polka dots;
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  • loin or smoked pork ribs;
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  • potatoes;
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  • bow;
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  • carrot;
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  • greenery.
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  Instructions

  1

  To make a delicious pea soup, first you need to determine its basis. If you want to cook soup on a meat broth, you will need a loin or smoked pork ribs.

  2

  Reduce cooking time soupand you can, using crushed peeled peas, soaked for the night in boiled water. To a three-liter casserole soupbut take a glass of peas and three mediumpotatoes. Soak the peas for the night, change the water to fresh water and cook the swollen peas until they are ready. Depending on the quality of processing peas, the cooking time will be different.

  3

  When the peas become soft, add tosaucepan finely chopped pork ribs or smoked meat, potatoes, chopped in cubes and cook for another fifteen minutes. At this time finely chop the onion, carrot grate on a large grater and pass on vegetable or butter. Add to the pan and cook for about seven minutes. Two minutes before cooking, add chopped greens.

  4

  Fresh crunches can be an excellent addition to the pea soupy. To do this, cut the loaf into small cubes or cubes and place on a dry baking sheet, and then dry in an oven or microwave oven.

  5

  When preparing a double pea soupand use fresh green or canned, frozen peas. First, in olive oil, pass onions and greens, garlic, two teaspoons of mint and pieces of fresh or dried ginger.

  6

  For a liter of water, take 100 g of dry rottenpeas, bring to a boil and cook for about forty minutes until soft. Then add 200 grams of fresh, canned or ice cream peas and cook for another 5 minutes.

  7

  Then there are two options - leave a pea soup in this form or done soupmashed potatoes. To get delicious soup-pure, slightly chilled cooked soup pour into a blender and whisk to a homogeneous consistency, add the sauteed vegetables and seasonings, sprinkle with grated cheese and serve with crumbs.

You will need

• For a dish:
• - 100 g of paste trulli;
• - 25 g of smoked ham;
• - 2 tbsp. spoons of Parmesan cheese.
• For pea pesto:
• - 150 g of green frozen peas;
• - 3 dried tomatoes;
• - 2 cherry tomatoes;
• - 3 cloves of garlic;
• - 5 tbsp. spoons of olive oil;
• - 3 tbsp. spoons of parmesan flakes or cedar nuts;
• - 1 lemon;
• - ground pepper, sea salt.

Instructions

1

Boil the pastilles until ready. You can take other pasta if you could not get a trulli. Green peas boil in boiling salted water for 3 minutes, then drain the water, pour with iced water and allow the liquid to drain from the peas.

2

Garlic clean, finely chop. Parmesan rub on a small grater. Cut fresh and dried tomatoes in small cubes. Spread out a dry and clean frying pan, dry pine nuts on it.

3

Now mix the peas, nuts, parmesan and 2tablespoons of olive oil. Lightly penetrate the submerged blender. Add the tomatoes, garlic, a small amount of peel with lemon, the remaining olive oil. Salt and pepper to taste. Again, blend with the blender, it is not necessary to mix up to full homogeneity. Pea pesto should turn out to be heterogeneous in consistency.

4

Drain the water from the paste, mix it with the peapesto. Add the Serrano ham (did not find it on sale, then replace it with any other ham). Plentifully sprinkle trulli with pea pesto and serrano grated parmesan, immediately serve on the table until the cheese has not fully melted.

You will need

• - several branches of mint
• - 400 g of fresh green peas
• - several teaspoons of cedar nuts
• - olive oil
• - salt
• - Ground black pepper
• - 100 g soft cheese

Instructions

1

In a small saucepan pour 1 liter of water and bring it to a boil. Add mint leaves, fresh green peas, salt and pepper to taste.

2

Boil peas with mint should be for 5-10 minutes, then drain the liquid and turn the mixture in puree with a blender.

3

The mashed potatoes will turn out thick, so stir the mixture constantly, add the broth that remained after cooking the peas and mint. As a result, you should get a homogeneous mass of consistency of thick soup.

4

Pine nuts in a frying pan without adding oil. They should only brown a little. Cheese cut into small cubes.

5

After the soup has cooled down - spill it on plates, in each of which add cedar nuts, a teaspoon of vegetable or olive oil, a few cubes of cheese and mint leaves.

Ingredients and their preparation

For the preparation of pea soup with smoked meatin a pressure cooker you will need the following products: about half a glass of whole peas, one carrot, a pair of onions, 200-300 grams of smoked ribs, a couple of potatoes, 3-3.5 liters of water, a couple of pinch greens, half a teaspoon of salt and other spices to taste . Do not be surprised at the small amount of salt per such volume of water, since smoked meats are usually already salty and will convey the same property of the liquid in which they are cooked. Georgian culinary experts also consider the most suitable spice to be added to pea soup, hops-suneli. This additive will tell the dish a terrific fragrance, but it needs only a small pinch. So, before cooking, you need to prepare the following ingredients. Peas should be soaked in cold water for a couple of hours before cooking. There is a small trick here: some "lazy" cooks who do not want to spend time on soaking recommend using ordinary canned peas, but it should not be cooked for long, otherwise the product will turn into a porridge. Two bulbs need to be finely chopped, and the carrots should be grated on a large grater . They can be added to the water in raw form or, if you do not like boiled onions, pre-fry in a pan until a pleasant golden hue. Potatoes must be cleaned.

Preparation of soup

First on the pressure cooker are laid onions and carrots,then potatoes and ribs. The latter, by the way, can be placed entirely or cut into small pieces - this dish will not lose any of its flavor properties. Over these ingredients, then poured peas, then water is poured and salt is poured. Optimum that the liquid covered all the ingredients by about 5-6 centimeters. After this, the pressure cooker should be closed with a lid and placed on the fire for about 45-50 minutes. In a typical saucepan pea soup will be cooked much more - up to an hour and a half, but the pressure cooker for this is a pressure cooker! After the specified time, the dishes should be removed from the fire and wait about 5 minutes for the pressure in it to decrease, and only after that the pressure cooker can be opened. The greens, spices and spicy herbs should be added only after the end of cooking so that they do not lose their stunning flavor, and give the pea soup with smoked meat to stand closed for about 10 minutes, after which the dish is finally ready.

Product distribution

- vegetable oil - for frying, - milk orwater - 1 glass, - flour - 2-3 glasses, - dry yeast - 1 tbsp. spoon, - sugar - 1 tbsp. spoon, - egg - 1 pc- salt - to taste, - onion - 1 pc., - bacon or lard - 100 g., - peas - 1 glass.

Preparation

In advance it is necessary to soak the peas in water for 2hour, so that the volume of the product increases, and it becomes easier to cook. In the meantime, you can begin to knead the dough. First, knead the spoon: a little heat the milk or water, dissolve the dry yeast, add sugar, 2 tablespoons of flour, cover the spoon and remove for 0.5 hours in a warm place. If there is no yeast, instead of milk and water, one should use a glass of kefir and 1 teaspoon of soda. The dough in both cases will rise well.

Dough

Next, you have to knead the dough, adding salt to the spoon,egg and the remaining flour. It is recommended to sift the flour, so that the pies turned out to be airy. The result should be an elastic dough. Then again, hide it in a warm place for 2 or 1.5 hours. The dough should be doubled.

Filling

When the dough is still insisted, and the peas are already absorbedin itself the necessary amount of moisture, you can begin to prepare the filling. For this it is necessary to boil the peas. To do this, pour it with fresh water and put on fire. After boiling, reduce the fire and notice the cooking time of pea porridge: about 45 minutes - 1 hour. While the peas are brewed, you need to cook the roast. To this end, you must take lard or bacon, cut it into cubes and put it on a hot frying pan. Next, clean and cut into small pieces of onion. When bacon will give a lot of fat, you can add the same ray and assort it to a golden color. Some housewives at will even fry in the same place one grated carrot, but this is a matter of taste. After the full preparation of peas, it is necessary to drain excess water and to make a mashed potatoes. In mashed potatoes add roast, salt to taste, carefully stir and leave for thickening. Many lovers add there spices.

Cooking pies

Then you can start making pies. To do this, get the dough from a secluded place, dump it on a table, sprinkled with flour and knead a little, mixing flour in it, because the risen dough will become a bit liquid. From the elastic test it is necessary to tear off pieces the size of a chicken egg and roll it out with a rolling pin into a flat cake. In each piece, you need to put the filling, about a tablespoon, and tear the edges from the top. After making a certain number of pies that fit on a frying pan, they can immediately fry. Just do not forget to put the frying pan on the fire, add there vegetable oil about half the volume and heat. To fry the patties must be under the lid, otherwise they will rise badly. When one side of the pies is browned, you have to turn them to the other side. If you want to bake pies in the oven, then the patties must be douched and put all at once on the baking tray. Before that, you need to turn on the oven and heat it to 200oC. Pies before baking, it is advisable to grease the egg from above with a dab or duck feather and bake for 20-30 minutes. Pies are obtained - delicious!

You will need

• • Pea soup with chicken and cheese:
  • 1 tbsp. peas;
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  • 0.5 kg of chicken meat;
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  • 8-10 ribbons of cheese cheshil;
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  • 1 medium bulb;
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  • 1 carrot;
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  • 2 medium potatoes;
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  • 2 cloves garlic;
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  • greenery;
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  • sunflower oil;
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  • salt
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  • spice.
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  • Pie with chicken and cheese
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  • For the test:
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  • 2 eggs;
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  • 1 tbsp. milk;
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  • 50 g of butter;
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  • flour
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  • salt
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  • sugar
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  • soda at the tip of the knife.
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  • For filling:
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  • 0.5 kg of chicken meat;
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  • 150 g of cheese cheshil;
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  • 50 g of brynza;
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  • 50 g of any hard cheese.
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  Instructions

  1

  Pea soup with chicken and cheeseMeat the chicken and rinse it in a saucepan of cold water. Put on medium heat, bring to a boil, then remove the foam.

  2

  Put a few black peas in brothpepper, bay leaves, ziru, half a bulb, a clove of garlic and a small piece of carrot. Add salt to taste. Reduce heat and cook until ready for 30-40 minutes.

  3

  Take the chicken out of the broth. Sprinkle the peas in the soup, before dousing it in water for the night. Cover and cook for 20-30 minutes. From time to time stir to prevent the peas from burning.

  4

  As a result, a homogeneous mass, similar to a liquid puree, should be obtained. If the soup is too thick, add a little boiled water.

  5

  While cooking peas, cook the frying pan. Cut the remaining onions and carrots with straw. Finely chop greens and garlic. Cut potatoes into small cubes. Separate chicken from the bones and also divide into small pieces.

  6

  Heat the sunflower oil in a pan. Fry the vegetables and meat in it, lowering them into a frying pan in the following sequence: onions, carrots, potatoes, meat, garlic and greens. Salt and add spices.

  7

  Cover and let sit over low heatminutes at 10-15. Then combine the roast with the peas. Ribbon chechen cut into thin fibers and add to the soup. Bring to a boil and set aside from the plate. Minutes through 5-10 soup can be served to the table.

  8

  Pie with chicken and cheese Prepare the dough. On slow heat, heat the milk with butter. Add salt and sugar. When the milk starts to boil, add soda and a little flour and turn off the stove.

  9

  Stir to make small lumps. Cool, add 1 egg, flour and knead the dough. Cover with polyethylene and place in the refrigerator for 20 minutes.

  10

  For the filling, boil the chicken in the saltedwater. It is best to take fillets. Cool and finely chop. Cecil split into thin fibers, finely chop the cheese, and grate hard cheese on a grater. Mix all the ingredients.

  11

  Cut the dough into 2 parts and roll out the seams. At one lay out the filling, and the second cover it and fix the edges.

  12

  Make small incisions in the middle of the cake. Cover the dough with the egg and put in the oven, heated to 180 degrees for 20-30 minutes. As soon as the dough blushes up - the cake is ready.

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