Orange poppy tart with cream cheese

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Poppy seeds are widely used in cooking around the world. Either sweet or salty, add a wonderful nuttiness and texture to many dishes. They often have a prominent place in sweets and traditional dishes such as ritual Chale, an East Slavic bread. The roll of poppy seeds is also a popular food and changes can be found in the kitchen Hungarian, Czech, German and Polish, to name a few.

Although about 90 different types of poppy, you know that the personis often turned into poppy seeds to the cooking zones is a race - Papaver somniferum - which is used for opium? But no, you can not get high eating poppy seeds.

Orange and poppy seeds go together naturally. It 's a beautiful classic food combination. The following recipe is a simple and delicious version of this scale was connected.

Prep time: 25 minutes
Ready in 65 minutes
In the case of 8 people

Ingredients

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Cheese Scones - How to Make the Best Cheese Scones

Cheese scones can be one of the most temperamental and disappointing treats to make, but this recipe is virtually fool-proof, and tastes fantastic, with another benefit being that they are quick to prepare and cook.

To make a great cheese scone you need to know that "it's all in the cheese", so make sure the one you are using is a strong piece of mature cheddar. If possible, always try the cheese you are buying first and see if it is to your liking. The recipe works best if the cheese is allowed to sit and dry for an hour or two prior to preparation as it makes it easier to work with and improves the end product.

These delightful little cheese scones are best eaten on the day they are made.

Ingredients (12-16 scones)

8oz/225g Self raising flour
1 tsp baking powder
1/4 tsp cayenne pepper
1/2 tsp mustard powder
2oz/50g butter CHILLED and cubed
2oz/50g mature cheddar grated
1 large egg beaten
Around 100ml semi skimmed milk
Pinch of salt

Method

Preheat the oven to 220c/200c for fan-assisted ovens/gas mark 7.

Line 2 baking trays with baking parchment/greaseproof paper.

1. Sift the flour, baking powder,mustard powder, salt and cayenne pepper into a large mixing bowl .

2. Rub in the flour until it resembles breadcrumbs.

3. Stir in the cheddar.

4. Place the egg in a measuring jug and make it up to 150ml with the milk.

5. Set aside 1 tablespoon of this egg/milk mix for later.

6. Put the rest of the egg mixture into the dry ingredients and using a COLD round knife mix the mix to a soft but not sticky dough.

7. Roll the mixture out on a floured surface to around 2cm thick and 4cm round place on trays as you go and make sure to leave enough gaps between them to allow spread and even baking.

8. Gather up the mix and re-roll it until you have used it all up.

9. Now with the egg/milk mix put aside earlier, brush the tops of the scones, and if you like, put a small amount of grated mature cheddar on as well if you have any left over.

10. Bake in a preheated oven for 10 minutes or until beautifully golden on the top and well risen. When using this recipe for the first time, keep a close eye on the scones if possible and refrain from opening the oven door until they are cooked.

11. Place the hot cheese scones on a wire rack and leave to cool.

12. Put a small slit in each scone when cool and add a little butter or cream cheese and watercress for a summery treat.

Top tips

It is recommended that whenever you make scones of any kind, you should place your knife and rolling pin in the freezer to chill in order to prevent the mixture from getting too warm as they won't rise particularly well.

Sometimes the cheese scone mixture does get too warm, if this happens put the mixture in the fridge for a while to chill again, the colder the mix the less they will spread outwards you want them to rise.

Try using a very sharp cheddar if you like a particularly cheesy flavour.

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Amazing Yogurt Cheese

What's lusciously smooth and creamy, with only a fraction of cream cheese's calories and none of its fat? Yogurt cheese. And it's a snap to make at home. Just line a large strainer with either cheesecloth, white paper towels, or a coffee filter. (Or use a special yogurt cheese funnel.) Spoon in 4 cups of plain nonfat yogurt, refrigerate and let drain overnight. You'll end up with 1 ½ to 2 cups of nonfat yogurt cheese. Store your cheese covered in the refrigerator. Each ¼ cup portion has about 34 calories and no fat compared with 198 calories and over 19 grams of fat for cream cheese. Some brands of yogurt have emulsifiers or stabilizers in them that prevent the whey from draining off. Reading the label isn't always enough to tell you whether a particular yogurt is drainable. So try this test at home: Take a big spoonful of yogurt out of the container, leaving a depression. If the hole starts to fill with liquid within to minutes, you should have success making yogurt cheese from this particular brand. Here are some ways to use your yogurt cheese:

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Fold in chives and use to top baked potatoes or potato skins.

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Add fresh or dried herbs and use as a savory spread for toast or crackers.

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Mix with minced smoked turkey and use in place of cream cheese on bagels.

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Stir in orange juice concentrate and minced fruit (such as strawberries). Use as a topping for muffins, pancakes, or waffles.

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Add homemade pesto or salsa and use as a dip for crisp raw vegetables.

Elbows And Cheese

½ cups uncooked elbow macaroni

2/3 cup shredded soy Cheddar

½ cup dry curd cottage cheese

½ cup skim milk

2 teaspoons Dijon mustard

2 egg whites

hot pepper sauce, to taste

1 slice whole wheat bread

Cook the macaroni in a large pot of boiling water until not quite tender, about 8 minutes. Drain. Coat a I quart casserole dish with nonstick spray. Add macaroni and Cheddar. Toss to combine. In a blender, puree the cottage cheese, milk, I teaspoon mustard, egg whites, and hot pepper sauce. Pour over the macaroni and stir lightly to distribute. Tear the bread into pieces and place in a food processor with the remaining mustard. Process into fine crumbs. Sprinkle over the casserole. Bake at 350°F for 40 minutes.

Cheese Stuffed Blintzes

This recipe uses fromage blanc, which requires a starter culture.

6 ounces whole wheat pastry flour

½ teaspoon baking powder

I egg whit

2/3cup skim milk

1 cup fromage blanc 2 tablespoons honey

¼ teaspoon ground cinnamon

Garnish

Blueberries, cooked pears, or applesauce grated orange or lemon rind To make the blintzes: In a medium bowl, whisk together the flour and baking powder. Whisk in the egg white and milk. Continue whisking until free of lumps. Coat a small nonstick frying pan with nonstick spray. Place the pan over medium high heat. Pour in about 3 tablespoons of batter and swirl it around to coat the bottom of the pan. Cook the blintz for about I minute, until the top is dry and the bottom is lightly browned. Flip the blintz out onto a rack or tea towel by turning the pan upside down. Continue making blintzes with the remaining batter. To make the filling: In a small bowl, mix the fro mage blanc, honey, and cinnamon. To fill the blintzes, lay each blintz on a counter. Spoon a rounded tablespoon of the filling onto the middle of the blintz. Fold the bottom of the blintz over the cheese. Then fold in the sides. Finish by rolling the whole thing up into a little pouch. Coat a large nonstick frying pan with nonstick spray. Heat over medium heat. Add the blintzes and cook for a few minutes on each side to lightly brown. Serve garnished with blueberries, pears, or applesauce and orange or lemon rind.

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