forum sub header
alumni-sub-header
   



Bauman College Programs

Author Topic: three almond cheeses  (Read 126 times)

Offline angelaisaacs

  • Student
  • ***
  • Posts: 2
three almond cheeses
« on: November 24, 2017, 10:57:51 AM »
Almond Chive Cheese:

40g ground almonds (5 Tbsp + 2 tsp) also known as "almond meal"
1 Tbsp nutritional yeast flakes, ground to a powder
tsp garlic powder
tsp onion powder
tsp salt
100ml unsweetened almond or soy milk (3.5 fl oz)
1 Tbsp extra virgin olive oil
1 Tbsp agar flakes
tsp lemon juice
2 Tbsp finely chopped fresh chives
In a small mixing bowl whisk together the ground almonds, nutritional yeast, garlic and onion powder and salt. Set aside.

In a small saucepan whisk together the milk and oil. Sprinkle on the agar flakes and let it sit for 5 minutes (off the heat). Give it a good whisk now and turn the heat on to high. Bring the mixture to a boil, whisking all the while, then reduce to a simmer and switch to a wooden spoon to stir. Simmer the mixture for 5 minutes on low heat, stirring often.

Turn off the heat then quickly pour it over the almond mixture. Add the chopped chives and lemon juice then mix really well. You should have a fairly thick mixture. Scrape it all into the prepared ramekin dish then gently press it in using a sheet of cling film until it's nice and smooth on top. Wrap the whole dish in cling film and chill until set. They set pretty quickly, 1 or 2 hours.




Sun-Dried Tomato and Basil Cheese:

40g ground almonds (5 Tbsp + 2 tsp)
2 Tbsp nutritional yeast flakes, ground to a powder
tsp garlic powder
tsp salt
100ml unsweetened almond or soy milk (3.5 fl oz)
1 Tbsp extra virgin olive oil
Tbsp tomato paste
1 Tbsp agar flakes
2 Tbsp finely chopped sun-dried tomatoes (the type packed in oil)
1 Tbsp finely chopped fresh basil

In a small mixing bowl whisk together the ground almonds, nutritional yeast, garlic powder and salt. Set aside.

In a small saucepan whisk together the milk, tomato paste and oil. Sprinkle on the agar flakes and let it sit for 5 minutes (off the heat). Give it a good whisk now and turn the heat on to high. Bring the mixture to a boil, whisking all the while, then reduce to a simmer and switch to a wooden spoon to stir. Simmer the mixture for 5 minutes on low heat, stirring often.

Turn off the heat then quickly pour it over the almond mixture. Add the chopped sun-dried tomatoes and basil then mix really well. You should have a fairly thick mixture. Scrape it all into the prepared ramekin dish then gently press it in using a sheet of cling film until it's nice and smooth on top. Wrap the whole dish in cling film and chill until set. They set pretty quickly, 1 or 2 hours.





Chili and Rosemary Cheese:

40g ground almonds (5 Tbsp + 2 tsp)
2 Tbsp nutritional yeast flakes, ground to a powder
tsp garlic powder
tsp salt
100ml unsweetened almond or soy milk (3.5 fl oz)
1 Tbsp extra virgin olive oil
tsp dried rosemary
tsp dried chili flakes (also known as red pepper flakes)
about 6 grinds of black pepper
1 Tbsp agar flakes

In a small mixing bowl whisk together the ground almonds, nutritional yeast, garlic powder and salt. Set aside.

In a small saucepan whisk together the milk, oil, chili flakes, rosemary and pepper. Sprinkle on the agar flakes and let it sit for 5 minutes (off the heat). Then give it a good whisk and turn the heat on to high. Bring the mixture to a boil, whisking all the while, then reduce to a simmer and switch to a wooden spoon to stir. Simmer the mixture for 5 minutes on low heat, stirring often.

Turn off the heat then quickly pour it over the almond mixture and stir well, you should have a fairly thick mixture. Scrape it all into the prepared ramekin dish then gently press it in using a sheet of cling film until it's nice and smooth on top. Wrap the whole dish in cling film and chill until set. They set pretty quickly, 1 or 2 hours.



 


SPEAK WITH AN ADVISOR
best live chat
anything