This wonderful paneer recipe comes from chef Aktar Islam of Michelin starred restaurant Opheem. To a saucepan add 1 sliced onion, 1 teaspoon each of grated ginger and garlic, 5 large sliced tomatoes, 2 tablespoons of toasted cashews, 25g (.9 oz) of unsalted butter, 3 green cardamom pods, 1 black cardamom pod, 3 whole cloves,…… Continue reading paneer makhani
Category: cheese
ricotta gnocchi with spinach, pine nuts and lemon
Spinach and lemon are a lovely fresh foil for cheesy gnocchi. Yum. To make the gnocchi, combine 340g (12 oz) of fresh full-fat ricotta with 2 whole eggs, ¾ of a cup of plain flour and ⅓ of a cup of finely grated parmesan. Mix with a pastry cutter or fork. When the mixture is well…… Continue reading ricotta gnocchi with spinach, pine nuts and lemon
two paneer curries
Paneer is a fresh acid-set, non-melting cheese commonly used in Indian cooking. Perfect for a vegetarian feast. This sweet pumpkin and paneer curry by Mindi from mama nagi’s has a thick sauce with spinach leaves and coriander (cilantro) for balance. Preheat your oven to 220ºC (425ºF). Cut the pumpkin into evenly sized pieces, place them in…… Continue reading two paneer curries
buckwheat crêpes with mushroom, spinach and goat cheese
Buckwheat flour pancakes are popular in a number of countries including Eastern Europe, Korea and Canada. In France, buckwheat crêpes are usually made with a savoury filling. To make the batter, slowly add 1 cup of milk to 1 cup of buckwheat flour making sure there are no lumps. Add 2 eggs and ½ a teaspoon…… Continue reading buckwheat crêpes with mushroom, spinach and goat cheese
chèvre, leek and sun-dried tomato frittata
What a delicious combination of flavours! Preheat your oven to 180ºC (350ºF). Wash and chop a leek. Lightly salt and fry it slowly either in olive oil or some of the oil from sun-dried tomatoes. When the leek is soft and a little browned, allow it to cool. In a large bowl combine 200g (7…… Continue reading chèvre, leek and sun-dried tomato frittata
halloumi chips + grilled asparagus
Halloumi (haloumi) is a traditional Cypriot cheese usually made from goat’s and sheep’s milk or sometimes cow’s milk. Because it has a high melting point, it can easily be fried or grilled. In this recipe, from Donna Hay, the cheese is coated with polenta and baked resulting in deliciously crunchy chips. Cindy served ours with aioli and sweet…… Continue reading halloumi chips + grilled asparagus
butter paneer + cauliflower dhal
Instead of the ubiquitous butter chicken, this recipe by Swasthi uses paneer cheese. Delicious! To make the sauce heat 1 tablespoon of oil in a saucepan and add 2 whole cardamom pods. Next add 1 large chopped onion and cook until it becomes translucent. Add an equal amount of chopped tomatoes and ¾ of a…… Continue reading butter paneer + cauliflower dhal
kale with paneer
Saag is an Indian dish of finely chopped or creamed greens which can include spinach, mustard greens collard greens or, in fact, anything green. It’s usually served with rice or Indian breads and is often cooked with meats, shellfish or, as in my case, with paneer. Paneer is a cows’ milk cheese which can be made…… Continue reading kale with paneer
ricotta gnocchi, gorgonzola, butternut and spinach
This one is for all you cheese lovers. To make the gnocchi, combine 340g (12 oz) of fresh full-fat ricotta with 2 whole eggs, ¾ of a cup of plain flour and ⅓ of a cup of finely grated parmesan. Mix with a pastry cutter or fork. When the mixture is well combined, flour a work…… Continue reading ricotta gnocchi, gorgonzola, butternut and spinach
homemade marinated feta
You might be familiar with Persian marinated feta. It’s not the sort of feta you would normally buy for a Greek salad. Persian feta is a much softer and creamier cheese. In Iran, a soft cheese like this would traditionally be served with flat bread and herbs and not necessarily marinated. Either way, it’s delicious.…… Continue reading homemade marinated feta
michelle picker cooks 