Hello there, welcome to Special Food Meals! That is the place I share my ardour for cooking with the world. Nice cooking is about being impressed by the easy issues around you - recent markets, varied spices. It would not essentially look fancy. Spice is life. It relies upon what you want... have enjoyable with it. Sure, meals are severe, however, it is best to have enjoyable with it.
Powdery mildew or white sickness is a cryptogamic disease, that is of fungal origin, which can affect sage plants and occurs on the leaves. This is the most frequent pathology among those that can affect this aromatic herb and occurs in particular with mild temperatures and high humidity. It is a very simple disease to identify: because the white patches that are seen on the leaves of the sage are very characteristic. A reader of Orto Da Coltivare, Barbara, asks me exactly what her plant can have, describing the symptoms of powdery mildew. I answer publicly because I think it may be useful for many to know how to defend themselves from this problem with natural methods and above all how to prevent it. Recognizing powdery mildew on sage Those who cultivate the vegetable garden will already know powdery mildew because it is a frequent pathology also on other cultivated plants, in particular on pumpkin and courgette. Powdery mildew is also called white sickness precisely because it ...
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Fried cheese medallions: the recipe for a delicious and stringy
appetizer
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Fried cheese medallions are greedy and absolutely irresistible appetizer. Simple and ultra-fast, the recipe calls for the stretched curd cheese to be cut into slices, passed in a double coating of flour, eggs and breadcrumbs – a trick to obtaining a homogeneous and impeccable coating – and finally fried in boiling oil.
The result is a crunchy delight on the outside and soft and stringy at the heart: a very valid alternative to meat and fish, perfect for conquering young and old. If served in larger portions and accompanied by a side of vegetables or a salad, it can also be a delicious and quick second course, ideal when you have little time to devote to the stove but don’t want to give up something very satisfying. Find out how to make fried cheese medallions by following all our tips step by step.
INGREDIENTS FOR FRIED CHEESE MEDALLIONS
PROVOLA CHEESE 450 gr EGGS 2 • 380 kcal MILK 4 tablespoons • 42 kcal FLOUR 4 tablespoons • 360 kcal PANGRATTATO q.s. • 21 kcal PEANUT SEED OIL to taste Salt to taste. • 0 kcal The calories refer to 100 grams of the product
How to make fried cheese medallions
Cut the cheese into slices and cut into medallions about 1 cm thick (1).
Pass the cheese medallions in the flour, pressing well to make it adhere (2).
Break the eggs into a deep dish and beat them with the milk and a pinch of salt (3).
Pass the cheese slices in the eggs, making sure they are well covered (4).
Drain the slices and then bread them in breadcrumbs, then repeat the operation a second time (5).
Once breaded, place the discs on a plate (6), cover them with a sheet of cling film and transfer them to the freezer for at least 40 minutes.
After this time, remove the medallions from the freezer and fry them in boiling seed oil (7). When the crust is golden and the cheese slightly soft, drain and let them dry on absorbent kitchen paper.
Transfer the medallions to individual plates, salt them lightly and serve hot with a separate salad (8).
Advice
You can use a provola type cheese or another one of your choice, always with the spun paste: the important thing is that it is compact and dry. For a truly impeccable final result, remember to pass the cheese medallions first in the eggs and then in the breadcrumbs twice: this trick will allow you to seal them, avoiding unpleasant leaks during cooking, and to obtain a homogeneous and very consistent crunchiness.
To have these cheese medallions always ready and perfect, put them in the freezer before cooking them, for at least 40 minutes; alternatively, you can transfer them to the refrigerator for at least 2 hours. In this way the breading will compact perfectly, protecting the cheese and preventing the liquid from escaping during frying.
To obtain perfect cooking, it is preferable to choose a peanut oil: odourless and with a smoke point that exceeds 200 ° C, it is among those oils that alter the taste of food less. The optimal temperature is between 160-180 ° C and it is advisable to fry a few pieces at a time in a large pan or in a wok. After cooking, drain the medallions well from the oil and let them dry on absorbent kitchen paper, without covering them, to avoid the formation of humidity.
Storage
It is recommended to consume hot and freshly made fried cheese medallions. You can also freeze them raw, so you always have them available when you want.
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Crostini with smoked mackerel, colour and taste for a delicate appetizer Crostini with smoked mackerel are small appetizers able to satisfy the palate and the sight. Among other things, they are also the classic appetizers that allow you to make a good impression in the presence of your diners. Firstly because they are simply delicious, secondly because they offer unusual scents. In fact, they are the result of uncommon combinations neither within the starters category nor among the first or second courses. In short, these crostini with smoked mackerel represent something new, which certainly will not fail to tantalize the palate. True, in some cases the ingredients are not so available. The reference is above all to the spinal, a fish preparation that I will deepen in the next paragraph. However, the recipe is really simple, in fact, it involves simply composing the croutons. The only element of difficulty, if you can call it that, concerns the creation of the emulsion, which is...
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