ENERGY BOOSTING BREAKFASTS

Manchego cheese breakfastWe’ve all heard that breakfast is the most important meal of the day but, during a busy morning, it’s easy to let breakfast fall low in your list of priorities.

A good breakfast fuels you up and gets you ready for the day. Also, eating a substantial, protein-rich breakfast keeps you full, so you end up eating less during the day. Yes, research shows that including protein at breakfast is critical to successful weight loss!

Manchego cheese has more protein than meat and so adding Manchego to your breakfast is not only yummy but a fantastic idea too. Here are three suggestions for a 100% delish energy boosting Manchego breakfast:

1. The healthiest option

A balanced, easy-to-assemble make-ahead morning meal: Grab an apple, wrap 1 to 2 ounces of Manchego in plastic, and toss ¼ cup of fiber- and protein-rich walnuts into a re-sealable plastic bag. You can snack this while driving to work.

2. The sweetest one

A quick and sophisticated alternative suitable for the everyday: Cut a couple of slices of bread – a French baguette if possible. Drop a bit of olive oil on each and toast them on the grill. Place a slice of Manchego cheese and a thin slice of membrillo paste on top of each toast.

3. The perfect brunch

A one-pan meal that will be an instant hit: In a large skillet sauté in olive oil ½ sliced onion and 2 sliced potatoes. Once ready, pour the mix in a bowl, then crack two eggs into it and add a handful of sliced green olives together with 2 ounces of Manchego, sliced thin. Stir gently with a whisk, then pour the mix back to the skillet and bake it in a medium-high heat oven until ready. Serve with freshly squeezed orange juice, hot coffee and a bread roll.

TOP 10 VEGETARIAN TAPAS (part I)

Manchego Cheese tapaSpain has lots of delicious tapas”, but a healthy chunk of them involve meat. True, being a vegetarian in Spain is not that common and may draw lots of weird looks. However, it’s entirely doable and enjoyable!

If you’re vegetarian and are planning a holiday in Spain, arm yourself with two short phrases: “lleva carne?” (does it have meat?) and “sin carne, por favor” (without meat, please) and take note of the below list of vegetarian “tapas”, all of them commonly found everywhere in Spain:

1. Aceitunas – Olives

Olives are fantastic in Spain. They come in all type of varieties and flavors. If you’re strict vegetarian just beware of the ones stuffed with anchovies.

2. Pan con tomate – Toast with olive oil & tomato

A humble, yet tasty and delish, dish. Being originally from Catalonia, it’s nowadays found pretty much everywhere in Spain.

3. Queso Manchego

Of course, this has to be our preferred veggie “tapa”! Ask for it with some “membrillo” (quince) on the side, and get ready for an out-of-this-world experience.

4. Patatas bravas y alioli – Fried potatoes with salsas

For complete enjoyment, wash these “patatas” down with a “caña” (small glass of beer).

5. Tortilla española – Spanish omelette

This has to be the basic vegetarian go-to dish. Just make sure it’s homemade and slightly moist in the center – dry and hard “tortillas” are awful, believe me.

Want to know more delicious veggie “tapas”? Then watch this space!

QUICK & TASTY RECIPES #12- Portobello mushrooms & Manchego Cheese

Portobello Mushrooms Stuffed with Caramelized Onions, Fresh Bread Crumbs and Manchego Cheese-287Having so great temperatures outside we don’t feel spending so much time cooking at home. We bring this week a quick and tasty recipe that will let you spend your free time enjoying the possibilities that the Spring offers you. Thanks to Aviva Goldfarb, a Manchego Cheese lover that shared it with us www.thescramble.com

What you need:

  • 2 Tbsp. extra virgin olive oil
  • 1 small red onion, slivered
  • 2 cloves garlic
  • 10 oz. portobello mushroom caps (4 – 6 mushrooms), gills removed (use a grapefruit spoon for that)
  • 1 piece whole wheat bread (or use 1/2 cup coarse bread crumbs)
  • 2 oz. Manchego Cheese, grated (about 3/4 cup)
  • 1 tsp. balsamic vinegar
  • 1 tsp. dried Italian seasoning or use 1 Tbsp. fresh parsley
  • 1/4 tsp. salt

Instructions:

  1. Preheat the oven to 400 degrees. Heat a heavy skillet over medium heat, add half the oil, and when it is hot, add the onions. Saute them, stirring occasionally, until they are nicely browned, about 10 minutes. Add the garlic and stir it in for about 30 seconds, then remove the pan from the heat and stir in the vinegar.
  2. Meanwhile, toast the bread until it is well toasted, and let it cool on a cutting board.  Chop it into very small cubes, and combine it in a bowl with the cheese, Italian seasoning, and remaining oil.
  3. Put the mushrooms stem side up on a baking sheet lined with a silicone mat or sprayed lightly with cooking spray.  Divide the onion mixture evenly between the mushrooms, then top it evenly with the bread crumb mixture, even if it is spilling out a bit. Season them with the salt, and bake them for 15 – 20 minutes until the filling is nicely browned on top and the mushrooms are very tender.  Serve immediately or refrigerate them for up to 3 days.
  4. Serve it with roasted Brussels sprouts and fried eggs.
  5. Enjoy it!

PAIRING: MANCHEGO CHEESE & ALMONDS

Almonds & Manchego CheeseLast week I talked about enjoying Manchego with nuts as a fantastic way to boost your health and energy levels. Manchego & walnuts are my favorite combination. Almonds and pecan nuts are excellent options too.

Today I’ll dedicate the post to pairing Manchego with almonds. This is an all time classic snack in Spain, popular as a small “tapa” for the “aperitivo” and also great to eat while watching TV.

Manchego goes well with both raw and roasted almonds. Spaniards normally enjoy Manchego with the Marcona type of almond. This nut – native to Spain – has also become a very popular item in specialty cheese stores in the US too. This tells a lot already about its versatility as a cheese partner!

Try and find Marcona almonds roasted in oil and salted – I prefer them without skin but, since you can also eat their skin, with and without skin are perfectly fine options.

Here are two suggestions to savour this fantastic pair:

  • Almonds + Manchego + Apple slices = The perfect mid-morning snack. Not only tasty and healthy, also easy to prepare and carry to the office.
  • Almonds + Manchego + Cava (Spanish sparkling wine) = A sophisticated appetizer that will surprise your dinner guests.

Just two great ways to enjoy Manchego & almonds. What would your suggestions be?

MANCHEGO, A GREAT CHEESE TO EAT WHEN PREGNANT

Manchego CheeseThree of my favorite food indulgences are cheese, wine and cured ham. So when I fell pregnant and started worrying about everything – if you’ve been expecting, you’ll know what I mean – it made me very sad to read in different forums – yes, part of the “worrying about everything” includes compulsive internet searching – that cheese wasn’t safe to eat during pregnancy!.

Since I was already ruling out of my diet cured ham and wine, I was at least counting with me beloved Manchego cheese to make me feel better during the moody pregnancy months. I couldn’t believe it! This couldn’t be true!

So I started reading more on the topic – reliable sources, not the usual Internet rubbish – and asked various health specialists. And you know what? To my relief, they all agreed: Manchego is not only safe to eat but highly recommendable for pregnant women. Hooray!

Manchego is rich in protein and calcium, while also contains A, D & E vitamins, all of which are excellent nutrients for both mom & baby.

Also, as it’s a hard cheese, which has endured a long maturation process, the possibility of having any dangerous bacteria, such as listeria, is close to nothing – The CDC, Center for Disease Control and Prevention, considers hard cheeses generally safe for expecting mothers.

However, if you want to eliminate this tiny little possibility, reach for Manchego cheeses made using pasteurized milk. Ask your regular cheese monger and/or look at the cheese label if in doubt. Manchego cheeses made with pasteurized milk are 100% safe and an excellent source for both nutrients & food pleasure.

Can you already guess how this story ends? Yes, you’ve guessed it. Since I learnt about this, I spent my pregnancy tucking into Manchego: Manchego & grapes, Manchego & Dulce de membrillo, Manchego & Dates, Manchego & Figs, etc. Ummm. I enjoyed those little pleasures so much! I felt great and gave birth to a very healthy little girl. However, my hips still remember those lovely Manchego nibbles. Or was it something else? Well, I guess that’s a topic for another post.

PAIRINGS: MANCHEGO CHEESE & SHERRY WINE

Manchego Cheese & SherryAs I’m really into wine & cheese, I’m always on the lookout for new exciting pairings. I’ve already talked here about some of the possibilities Manchego offers in this respect – Pairing it with wines from La Mancha, red Tempranillos or white Verdejos are all fine options.

Today I want to explore a different kind of pairing involving what is regarded by many writers as a “neglected wine treasure”: Sherry.

Sherry is a fortified wine made from white grapes, primarily Palomino grapes, that are grown near the town of Jerez de la Frontera in Andalusia, a region that neighbors La Mancha from the South.

Sherry is produced in a variety of dry styles ranging from light versions similar to white table wines, such as Manzanilla and Fino, to darker and heavier ones that have been allowed to oxidize as they age in barrel, such as Amontillado and Oloroso.

My favorite is Manchego & Fino Sherry but – since this is a very personal choice – you might want to try the other combinations too. All spectacular, believe me!

Why do Sherry and Manchego go so well together? As Manchego, Sherry is layered and complex. It has rich flavors that “make you think”, if you know what I mean. Also, both Sherry and Manchego have protected designation of origin status and are in fact two of the oldest PDO councils in Europe. There’s plenty of history and tradition in this pair!

This combination makes for a perfect tapa before lunch or a great post-dinner treat, next to dessert. Just remember: Sherry needs to be served chilled and drunk fresh so it’s better to buy it from a shop or online retailer that has a good turnover of bottles.

HOW TO TASTE CHEESE LIKE A PRO – Part I

Manchega Sheep

We all know that cheese and wine have a lot in common. Many Manchego producers are also dedicated winemakers, and most wine aficionados are keen cheese lovers too. The two passions go often hand in hand!

It’s no surprise then to see that cheese tasting resembles wine tasting so much.

According to Pedro Condés, Communication’s Director at the Manchego Cheese PDO Council, a good cheese tasting should be conducted in three steps: “we normally commence by tasting the milk type, then look at the rind and texture, to finally appreciate the full flavor of the cheese”. If you think about wine, that would be identifying the varietal (milk), looking at the wine body (rind and texture), sniffing and savoring (flavors). Very similar, isn’t it?

So, let’s start by tasting the milk type. If with wine all begins with the varietal, in the case of dairy, there wouldn’t be any cheese without the milk.

Manchego is made with sheep’s milk. Furthermore, true Manchego cheese is made only from whole milk of the Manchega sheep raised in the La Mancha region. This is one of the reasons that make it so special.

The Manchega sheep’s milk is recognizable in the nutty, sweet and tangy notes of the cheese. As it’s impossible to buy Machega sheep’s milk in the US, Manchego cheese is your only chance to enjoy this particular taste.

So, do you have a piece of Manchego at hand? Take a bite, now close your eyes and savor it. Can you taste the Manchega sheep’s milk?