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Corn pasta with cheese

Corn pasta with cheese

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If you try these pastas, you will come to the conclusion that they resemble polenta in taste ... and in combination with sour cream and cheese, they taste like the classic polenta with cheese. The crunchy crust that forms on the edges of the bowl is bestial ... it's like polenta roasted on the stove.

  • 300 gr corn paste
  • 2 tablespoons olive oil
  • 1 pinch of salt
  • 1 tablespoon sunflower oil
  • 150 gr hard sheep's cheese
  • 150 gr bellows cheese
  • 200 gr sour cream + 2-3 tablespoons sour cream

Servings: 6

Preparation time: less than 60 minutes

RECIPE PREPARATION Corn pasta with cheese:

Boil about 2.5 liters of water. When the water boils, add a pinch of salt, 1 tablespoon of sunflower oil and pasta. Let it simmer for 8 minutes. After boiling, strain the pasta and pass it under a stream of cold water.

The cheeses are put on the grater with large holes and the two types of cheese are mixed. Take a heat-resistant dish, grease it with a little olive oil, add the cooked pasta, sprinkle the pasta with a little oil and mix them. Add sour cream and mix well. Add the cheeses and mix for the last time. Level with the back of the spoon, put 2-3 tablespoons of sour cream on top, and put 3-4 tablespoons of pre-grated cheese on top of the sour cream. Put the dish in the oven heated to 180 degrees for 15-20 minutes, until lightly browned on top. Serve the hot pasta with a tablespoon of sour cream on top.

You're welcome!!

Tips sites


use cheeses left in the fridge that are no longer eaten


you can serve pasta with hot pepper jam, spicy or smoked paprika

Preparing a plate with cheese

Dear friends, for special occasions or holidays, family Sundays or with guests, a cheese platter can be a very good idea, both as a snack and as a dessert. Fruits and cheeses find fans at all ages, are very healthy, tastes of different kinds and textures invite you to real culinary journeys and, without a doubt, go well with stories of friendship or family memories. Let's see how good it is to prepare it!

Cold appetizers

Cold appetizers for Easter can be made with eggs, spring greens, vegetables, cheeses and even meat. Here are some quick and tasty cold appetizer ideas you can try for Easter:

Stuffed eggs

Easter menu & # 8211 stuffed eggs
  • 10 eggs
  • a pork or poultry pate
  • sour cream
  • mayonnaise oil
  • a teaspoon of mustard.

Boil the eggs well. Clean them, cut them in half, take out the yolk and put it in a separate bowl. Then mix all the yolks with the pate, then fill the halves with this paste. Separately, make a mayonnaise in which you put a teaspoon of mustard at the beginning so that it doesn't cut and at the end you mix it with the cream. Pour the mixture into a large bowl and start arranging the eggs according to your preferences.

Lamb tripe

Lamb for Easter meal
  • the internal organs of a lamb
  • 3 bunches of green onions
  • 2 dill ties
  • 3 hard boiled eggs
  • 3 raw eggs
  • salt pepper

The internal organs are washed well and then boiled in salted water. Foam and cook for 15 minutes. Once cooked, the organs are passed through the mincer together with the onion and greens. Match the taste of the chopped salt and pepper and mix with the three raw beaten eggs. In a lightly greased pan lined with flour, put half the amount of mince, place the boiled eggs and then put the rest of the mince mixture. Put the tray in the oven for 40 minutes and then let the lamb chop cool in the pan.

Cucumber rolls

Easter menu & # 8211 Cucumber rolls
  • 10 slices of ham, fillet muscle or raw smoked ham
  • 250 g of cottage cheese
  • 250 g bellows cheese
  • 100 g butter
  • 4 green onions
  • 1 link dill
  • ½ red / green / yellow bell peppers
  • spices to taste
  • 2-3 cucumbers.

Mix the two types of cheese with finely chopped onion, chopped dill, until you get a cream. Add the soft butter and diced peppers put the spices and mix. Cut the cucumbers into longitudinal strips. Put everything in layers: first the cucumber, then the ham and half the cream. Roll and stick a toothpick, so that the rolls stay closed and you will get one of the most attractive cold appetizers for the Easter table.

How to make Easter with tomatoes and caramelized corn quick recipe?

How to cook pasta?

Put a pot on the fire with enough water to boil the pasta. That's where we start. When the sauces are simple and cook quickly, we start with water. We calculate that it takes 9-10 minutes for the water to boil and then another 8-9 for the pasta to boil. During this time we will definitely finish the sauce as well. When the water boils, add a little salt. No oil is needed because the pasta is quality. The cooking time of the pasta must be as indicated on the package.

How to make tomato sauce for pasta?

I picked some basil leaves from the pots. It is good to have pots of herbs in the house. Even if they don't last forever, they still last 2-3 months. I also cleaned a clove of garlic.

In a pan I heated 3-4 tablespoons of olive oil and I threw in it the sliced ​​basil and the garlic flattened and crushed with the knife blade. It doesn't have to burn.

I took the garlic out of the oil and poured the tomato juice. I chopped the cherry tomatoes and added them. I seasoned with salt and a little brown sugar.

I then added finely chopped ham and let it simmer. If you want fasting pasta or vegan pasta, don't add ham.

BIO Corn Couscous 400g

100% ORGANIC corn couscous it is obtained from boiled and dried crushed grains of corn. It is recommended as a supplement (garnish) to dishes as well as salads.

100% ORGANIC corn couscous it is obtained from boiled and dried crushed grains of corn. It is recommended as a supplement (garnish) to dishes as well as salads.


Pour boiled water over the couscous in a 1: 1 ratio, let it soak for 5 minutes, and then you can consume it.

To get a simple couscous salad, just add vegetables or combine couscous (especially couscous salads) with grilled chicken or beef to make a main meal. For a similar result, combine it with tofu or cheeses such as halloumi or feta. You can also eat plain couscous or as a garnish, as in the case of rice. These quick and easy couscous recipes (along with those with quinoa, amaranth) are the perfect choice for any meal, from picnics and parties, to dinner ideas in the middle of the week.

Vitamins and minerals:

When cereals are processed, most nutrients are lost. Whole grain foods usually give you more vitamins, minerals and fiber per serving than refined grains.

Couscous is a whole grain product and an excellent source of B-complex vitamins needed to stay healthy. It mainly provides thiamine, niacin, riboflavin, vitamin B6, folate and pantothenic acid. These nutrients help metabolize energy, maintain the health of red blood cells, prevent certain birth defects and support the proper functioning of the brain, nervous system, blood, skin, heart and immune system.

Also, minerals they are not missing from the couscous, in which we find them in variable quantities. A portion of these pastas provides 61% of the required daily dose of selenium. Conformable Office of Dietary Supplements, selenium plays an essential role in the health of the reproductive system, in the metabolism of thyroid hormones, in the synthesis of proteins and in the prevention of damage caused by free radicals. Also, a cup of couscous contains 7 percent of the recommended daily dose of manganese. Although only a small dose of manganese is needed daily, it plays an important role in maintaining the health of bones, blood, hormones, nerve cells and the proper functioning of the brain, as well as regulating metabolism and blood glucose levels.


* ingredients from organic farming


Energy value & # 8211 1485 kJ / 351 kcal
Vegetable fats & # 8211 1.7 g
of which saturated fatty acids - 0.5 g
Carbohydrates & # 8211 75 g
of which sugars - 1.3 g
Protein - 6.6 g
Salt & # 8211 0 g.

Easter appetizers. Stuffed tomatoes

Stuffed tomatoes are one of the fastest options when we want them quick Easter appetizers, and the variants are innumerable. We can make tomatoes stuffed with tuna, green onions, tomatoes and corn or we can make tomatoes stuffed in the oven with mozzarella and basil.

If we want special Easter appetizers we can opt for cherry tomatoes stuffed & icircn shaped tulip. We can fill them either with mayonnaise, ham and a little green onion, or with cheese, finely chopped peppers and cucumbers, basil and oregano.

Appetizers Stuffed red pasta

We prepare the ingredients for the chicken salad with pasta and corn

Boil the pasta in boiling water with a teaspoon of salt until they increase in volume and are well hydrated. Then we pass them through a stream of cold water and let them drain.

Boil the chicken breast in salted water, removing the foam that forms along the way, then drain the water and let the chicken breast cool.
Drain the corn well, and cut the cucumbers into cubes and let them drain.
Cut the chicken breast into cubes, then mix all the ingredients in a bowl.

We prepare mayonnaise for chicken breast salad with pasta and corn

Mix the yolk with the mustard and a pinch of salt, then mix them, gradually dripping, oil, until we reach the desired consistency.

Add the yogurt over the mayonnaise, mix well, then add the resulting composition over the ingredients in the bowl.

We match the chicken salad with pasta and corn salt and pepper and let it cool for at least 30 minutes, then we serve it with great appetite.

We can also add some greens, for extra freshness, during serving.

We really, really liked this chicken breast salad with pasta and corn! It has a predominantly sour taste, but also slightly sweet from canned corn.
Many thanks to Sun Food Fruits and Vegetables, for their wonderful cans!

3 wonderful recipes with cornstarch

One of the most common ingredients in recipes for people who are gluten intolerant is corn starch. Corn starch looks like a white powder and is a carbohydrate extracted from corn cobs. It has beneficial properties on the body, being used mainly in the diet of patients suffering from gluten intolerance.

Corn Pasta with Cheese - Recipes

We will deal with vegetables for the first time. Wash the carrot and parsley, peel and boil in water. When they are almost cooked, add the peas and green beans, and at the end, in the last minutes, put the broccoli to boil. Drain the water, allow to cool slightly and chop finely. Cut into small pieces and bell peppers and add over the other vegetables.

Meanwhile, boil the pasta according to the instructions on the package.

Drain the pasta and while they are still hot, mix them with the cottage cheese. Then let it cool a bit and add the beaten egg and the previously prepared vegetables. Season everything with herbs from Provence.

Preheat the oven to 180 degrees C.

Grease a heat-resistant dish with butter or oil, put the vegetable pasta in it, then put it in the oven for 20-25 minutes.

In the last minutes of baking, sprinkle with grated cheese and leave to gratinate a little.

Mushrooms stuffed with Torockoi bellows cheese and green onions

Because every meal starts better with a snack, the first recipe with Torockoi cheeses that we propose is perfect as an appetizer. With only four basic ingredients and a little salt for taste, this dish can be easily prepared even by the fewest friends with the kitchen.

Mushrooms stuffed with bellows cheese and green onions

What ingredients do you need?

  • Champinion brown mushrooms 500 grams 250 grams
  • Homemade butter Torockoi 100 grams
  • Green onion 4 pieces
  • Salt

Once you have prepared all the ingredients, all you have to do is put on your kitchen apron and get to work!

While the oven is warming to 180 degrees, remove the mushroom stalk and clean each one. When the mushrooms are ready, place the baking sheet on a tray and place them one by one, sprinkling a little salt. For extra flavor, cut small pieces of homemade Trockoi butter and place them inside the mushrooms. That's it, now you have to put them in the oven and wait 25-30 minutes until they are cooked.

While the mushrooms are in the oven, you can take care of the composition that will bring a smile on the faces of those present at the table. Take the Torockoi bellows cheese out of the fridge and place it in a larger bowl in which you can knead it. Once you have a pasty texture, add over the green onion slices and mix everything together. Now the composition is ready, isn't it so that everything was simple and easy, as I told you?

The last step is to fill the mushrooms with all the composition obtained and let them cool for an hour. We know that appearance and smell make this step difficult, but we promise it is worth the wait! Has the hour passed? Then we can only wish you good luck and hope that you like this recipe as much as we like it!