Cheese Recipes
The Canarian cheeses, historically linked to the cattle activity, have been part of the culture and tradition of the islands, being for centuries one of the pillars of the rural economy of the Canary Islands.
The peculiarities and high quality of our cheeses are appreciated inside and outside our borders. A good part of the island cheeses are Protected Designations of Origin (P.D.O.). Under this term are grouped those agricultural or food products from a determined region, which determines their quality and specificities.
Avocado, nuts and fresh cheeses with jam of dried figs
Ingredients:
- 1 avocado
- Varied dried fruits
- Fresh Cheese (Maxorata, Benijos, El Tofio, Coaldea)
- 1/2 garlic clove
- Salt and pepper
- 5 dried figs for jam
Preparation:
Peel the avocado and crush it. Mix the nuts and chop them. Chop the fresh cheeses and mix them with the avocado and the nuts. Add a splash of olive oil, half a clove of crushed garlic and the fig jam. Mix everything and season. For the jam: Stew the 5 dried figs in a little water and mash them.
Mini quesadillas
Ingredients:
- 1 kg of Fresh Cheese of 2 days, without salt (El Tofio, Benijos, Maxorata, Coaldea)
- Grated lemon
- 3 eggs
- Anise
- 150 g sugar
- 150 g flour
Preparation:
Ground the cheese and then incorporate the sugar. Work the dough until the lumps disappear and, then, add the eggs little by little, 1 or 2 grated green lemons and a teaspoon of anise. Beat everything well and put it in the oven in molds covered with a puff pastry made of water and flour. As an interesting fact, the thicker the quesadilla is, the tastier it will be. Consumption: Its traditional consumption is as a sweet, dessert or snack.
Apple salad and soft cheese
Ingredients:
- 1 apple
- Soft Cheese (El Pastor Isleño, Herreño,
- Gomero, El Tofio, Maxorata)
- Salad leaves
- Quince
- Pumpkin seeds
- 140 g sugar
Preparation:
Cut a very thin apple slice and place it as the base. Chop the soft cheese and the quince in the form of dices and mix it with the sugar-coated pumpkin seeds and the salad leaves. Sugar-coated pumpkin seeds: Spread the pumpkin seeds with a little oil and bake for 3 min. until they inflate. Set aside. Cook the sugar with a little water, add the pipes and stir until they crystallize.
Soft cheese soup
Ingredients:
- 100 g of Soft Cheese (El Pastor Isleño, Herreño, Gomero, El Tofio, Maxorata)
- 350 g cream
- 75 cl broom honey
- Bread
- Coriander
Preparation:
Put the chopped cheese and cream in a saucepan and simmer. When the cheese is melted, remove it from the heat and strain it. Then add the broom honey. Cut a slice of bread longitudinally and toast. Put on the top some chopped cheese mixed with coriander.