Getting cheesy with it

Real Food Advocates: Rica Peralejo-Bonifacio, Danica Sotto-Pingris, Amanda Griffin-Jacob and Chefs Gina Gonzales and China Cojuangco-Gonzales were present in the event to discussed that Arla Cheesy Spread is different—a very good different. Its natural white is the result of the purity of the cow’s milk used and the lack of coloring agents. Its flavor, on the other hand, is a delicate marriage of mild salty and milky tastes, making it easy to pair with practically any food.

Ingredients:

400      grams             Arla Cheesy Spread

1/4       cup                  sour cream

1/4       cup                  Japanese mayonnaise

1          pcs.                  Salted egg, finely chopped

5          pcs.                  Boiled egg, peeled cut into chunks

1/2       cup                  white onions, brunoise

1/8       cup                  cilantro leaves and stems, finely chopped

1/8       cup                  fresh dill leaves , finely chopped

1/2       tsp.                  honey

1          tbsp.                Yellow or American mustard

1/8       tsp.                  paprika picante / bilbao

pinch                           cayenne pepper

pinch                           nutmeg

Salt and White pepper

Procedure:

1. Mix together Arla cheesy spread, sour cream and Japanese mayonnaise.
2. Add the rest of the ingredients and mix it with a spatula.

ARLA CHEESY MAC N’ CHEESE

Ingredients:

250      gms.     Macaroni pasta, cooked al dente

¼         cup      Lurpak Butter

3          tbsp.    white onions, finely chopped

1          tbsp.    garlic, minced

1/8       cup      tomato paste

¼         cup      Arla Cheesy Spread

1 ½      cup      Arla Fresh milk

1          tbsp.    white wine

1/8       tsp.      nutmeg

Salt and white pepper

2          tbsp.    basil, chiffonade

For garnish:

1          cup      Arla Emmenthal or Gouda, chopped

2          tbsp.    fresh basil, chiffonade

Option: truffle

Procedure:

1. Saute onions in butter. Add garlic.Before it browns, add tomato paste. Add Arla Cheesy spread and fresh milk. Whisk. Add white wine
2. Add nutmeg. Adjust seasoning.
3. Add macaroni noodles and add basil off heat.
4. Top with Arla Emmenthal or Gouda. Gratin using top broil function.
5. Top with fresh basil. Serve.

THREE MUSHROOM & SAFFRON RISOTTO

Ingredients:

¼         cup                  Lurpak butter

2          tbsps.               onion, minced

1          tsp.                  garlic, minced

½         cup                  Arborio rice

2          pcs.                  Shiitake mushroom or porcini, sliced thinly

4          pcs.                  Fresh button or straw mushrooms, sliced thinly

2          pcs.                  Fresh oyster mushrooms, chopped

3          tbsps.               white wine

Big pinch         saffron, extracted

3          cups                 chicken stock

½         cup                  Arla Cheesy Spread

3 -4      tbsps.              Parmesan cheese, grated

1          tbsp.                 Lurpak butter, for mounting

salt & white pepper to taste

For Garnish:

4          pcs.                  Bacon, sliced into strips and cook to a crisp

Procedure:

1. Extract saffron by putting it in a mortar and pestle with a big pinch of salt and a small pinch of sugar. Grind. Set aside.
2. Sauté onion in oil and butter, add the Arborio rice and mushrooms. Add white wine.  Add chicken stock little by little and fold lightly. Add saffron.  Sprinkle parmesan cheese gradually.
3. Cook risotto until al dente adding stock from time to time. Finish with Arla Cheesy Spread.

4. Season to taste. Refresh with a little stock and mount with butter.

5. Garnish with crispy bacon strips.

SPAGHETTI WITH STUFFED MEATBALLS

Ingredients:

375      grams               uncooked spaghetti, cooked al dente

3 ½      cups                 pomodoro / prepared pasta tomato sauce

1          cup                  chicken stock

For the topping:

1/2       pack                 Arla Havarti slices

1/2       cup                  Arla Cheesy Spread

1 ½      tbsps.               fresh basil, chopped

For the Meatballs: makes around 10 meatballs

400      grams               ground beef

1          medium           onions, minced

1          tbsps.               celery stalks, minced

1/2       tbsp.                garlic, made into paste

3          tbsps.               parmesan cheese, grated

1/16     tsp.                  liquid seasoning

3/4       tsps.                 Worcestershire sauce

pinch    tsp.                  dried oregano

pinch    tsp.                  onion powder

pinch    tsp.                  garlic powder

pinch    tsp.                  cayenne pepper

3          tbsps.               bread crumbs

1          pieces               eggs. beaten

3/4       tsp.                  salt or more

black pepper

For the stuffing:

12        strips                Parma ham, pre sliced from the deli (100 grams)

Arla Cheesy spread, chilled

Procedure:

1. Fill each parma ham with a teaspoonful of Arla Cheesy Spread and seal.
2. For the meatballs:  Mix all ingredients together.  Using a scooper, scoop the meat mixture. Make an indentation using your pointer finger. Place the cheesy filled parma ham inside the meatball and re-form into a ball. Chill. Bake in a 350°F oven for about 20-25 minutes or in a turbo broiler for 15-20 minutes or until cooked.
3. Stew meatballs in pomodoro and stock for 5 mins.
4. Assembly:  Top meatballs on pasta.  Cover with Salsa Pomodoro.  Streak pasta with Arla Cheesy spread and top with Arla Havarti and gratin. Top fresh basil.  Serve.

GREEK SPINACH AND CHEESE TURNOVER

Ingredients:

1          tbsp.    olive oil

1          tbsp.    Lurpak Butter

3          tbsp.    white onions, finely chopped

1          tsp.      garlic, minced

1 ½      cups     Fresh spinach

½         cup      Arla Cheesy Spread

½         tsp.      oregano

Salt and pepper

8-10     pcs.      Phyllo pastry

Lurpak butter, melted and cooled

Procedure:

1. Preheat oven to 400°F.
2. Blanche in simmering water, shock in ice bath and squeez the spinach.
3. Saute onions and garlic in olive oil and butter. Add spinach. Saute for a few minutes.
4. Add arla cheesy spread and oregano. Season with salt and pepper.
5. Cool down completely. Chill
6. Cut each phyllo into 10 inches long and 3 inches wide. Brush with melted butter.
7. Put filling and start to fold forming a triangle.
8. Brush with cooled melted butter again and bake in the oven until golden or about 15 minutes.

CHEESY CHEESECAKE

FOR THE CRUST

Ingredients:

1 ½      cup                              Crushed graham

5          Tbsp                            Melted Butter

3          Tbsp                            sugar

Pinch                           salt

Procedure:

1. Mix all ingredients together.
2. Place and compact into a prepared false bottom or springform 8” round pan, about ½ cm thick.
3. Chill in freezer until set.

FOR THE CAKE

Ingredients:

2 ¾     Tbs.                             gelatin (knoxx)

1          cup                              egg yolk (225 grams)

¼         cup                            butter, buerre noir

1 1/8    cups                           white sugar

1 ¾      cups                           cream cheese, room temperature

1 ¾      cups                           Arla Cheesy spread

¾         cups                           heavy cream

¾         cups                           sour cream

Pinch                                      salt

Procedure:

1. Prepare a 9×5 (or similar size) false bottom pan, and place graham crust at the bottom.
2. Bloom gelatin in cream for 5 minutes.
3. Heat cream gelatin mixture and add in sugar. Mix until dissolved. Do not boil. Add in butter.
4. Temper egg yolks with half the mixture and add the rest after. Let cool.
5. Beat cream cheese with paddle until smooth. Do not overbeat. Add in cream mixture.
6. Release any air bubbles by light tapping and passing over with a low torch.
7. Pour over prepared false bottom rectangular mold. Chill and set for 24 hours.
8. Top with desired fruits.

CHEESE-SHAKE

Ingredients:

½ cup                         Arla cheesy spread

1 cup                           vanilla bean ice cream

1/2 – 3/4 cup             Arla fresh milk

non-dairy whipped cream

cocoa powder

Procedure:

1. Blend all ingredients together.
2. Top with whipped cream and sprinlke with cocoa powder.

TORTA CON QUESO

Ingredients:

¼        cup      olive oil

½        pc.       White onions, sliced thinly

1          tsp.      garlic, minced

1          pc.       Red bell pepper, roasted, peeled and cut into strips

2          large    potatoes, peeled and sliced into escalopes(mojos) , about ¼” thick

1          cup      chorizo Pamplona, sliced into ¼ inch cubes

¼        tsp.      Paprika picante or bilbao

Salt and pepper

For the binding mixture:

5          pcs.      Eggs

1/2       Cup     Arla cheesy spread

Procedure:

1. For the binding mixture: Whisk together Arla cheesty spread and eggs. Set aside.
2. In a paellera or 10-inch cast iron skillet:  Saute  onions, garlic and red bell pepper in olive oil. Add chorizo then add potatoes. Sprinkle paprika bilabao. Season with salt and pepper.
3. Add the binding mixture. Bake in a 375°F oven until cooked trhough or 20 minutes.
4. Place streaks of Arla Cheesy Spread and sprinkle top with chopped parsley. Serve.

CHEESY SMOKED FISH ROLL

Ingredients:

For filling:

3 Tbs.                          LURPAK butter

2 Tbs.                          olive oil

1 Tbs.                          minced garlic

2 Tbs.                         fresh basil, finely chopped

1 ¾  cups                   smoked fish flakes

2 Tbs.                         dry white wine

salt and pepper

3/4 cups                   Arla Cheesy Spread (OR MORE)

1 large                        egg white

lumpia wrappers

cooking oil for frying

For the Salsa:

3 pcs.                           Plum Tomatoes, seeded, diced

1/2 pc.                         White onion, diced

1 clove                         Garlic, diced

3 Tbs.                          Fresh cilantro, chopped

Olive oil

Salt and pepper

Procedure:

1. In a pan, saute the smoked fish in butter, olive oil and garlic.
2. Pour in the white wine and continue to cook until dry. Lower the heat, mix in the Arla Cheesy Spread and egg whites. Off heat, add in the basil. Set aside.
3. Fill each lumpia wrapper with the right amout of smoked fish mixture and roll.
4. Deep fry until golden. Serve with salsa.