Thursday, July 28, 2011

Svensk Cheezopedia!

Ode To Cheese,
Which Makes Us Smile,
When Camera's go Clack.
Ode To Cheese,
Which make us taste,
The greatest of flavors, the wackiest of whack.
Ode To Cheese,
Blue, Gorgonzola,
American and Cheddar.
Ode To Cheese,
Beja and Feta,
In all types of weather.
Ode To Cheese,
For those on a diet,
or trying to get fatter.
Ode To Cheese,
with crackers and wine,
with grapes can flatter.
Ode To Cheese,
when you're sad and happy,
Cheese just fits.
Ode To Cheese,
Mountains and Mountains,
or bits and bits.
Ode to the Cheese,
To appreciate, eat,
and take pictures! :-)

Vegeterian cheese in Sweden/ vegetarisk ost i Sverige

No this blog is still dedicated to recipes not the poems but yeah I came to know something about cheese in Sweden so thought of sharing as it can be useful for few like us- The Vegetarians in Sweden.

Actually we noticed it when we checked the ingredients of cheese which we bought from supermarket ICA (which we are doing from the very first day when we stepped in Stockholm). Apart from other major ingredients there was written "löpe" which means Rennet.

Some trivia on rennet-

Rennet is a complex of enzymes produced in any mammalian stomach to digest the mother's milk, and is often used in the production of cheese. Rennet contains many enzymes, including a proteolytic enzyme (protease) that coagulates the milk, causing it to separate into solids (curds) and liquid (whey). The active enzyme in rennet is called chymosin or rennin (EC but there are also other important enzymes in it, e.g., pepsin and lipase. But there are non-animal sources for rennet that are suitable for vegetarian consumption.

Sweden still makes cheese using animal rennet and also routinely includes gelatin in yoghurt when in whole world, for years, ordinary supermarket cheese is all made with non-animal rennet (and that with only 30% 'registered' vegetarians out of the vast population).

So after doing all this research I found that not only we have to throw this packet away and avoid so-called 'vegetarian' dishes on outlets which contain cheese but also need to find out an alternative if we want to have it at home.

I found that cheese coming from UK mostly contains vegetable rennet or there are very few vegetarian cheese brands in Sweden which you can find in ICA and Hemköp.

- Ekeby cheese made with vegetable rennet.

- A prepacked cheddar cheese from UK in several types: farmhouse/vintage/mild etc from hemköp. (Not sure of it as I haven't tried it.)

- ICA's own brand light cheese is veggie.(Tried n Tasted)

-Vastan 10% ecologisk is also vegetarian cheese.(Tried n Tasted)

-Hushållsost Ekologisk is another brand.

- Milbona's Gouda Cheese from Lidl

 ValleySpire's  mature Cheddar cheese from Lidl.

Try this too-

Look for vegetabilisk koagulant or vegetabiliskt ystenzym or something related to vegetarian löpe or enzymes in ingredients. Only 'Löpe' can be ambiguous as we don't know whether it is from animal extract or vegetarian one!

I have also discovered that the green key hole symbol doesn't necessarily mean vegetarian. It is applied to all products (including both ICAs own and national brands) meeting relevant health criteria.

Update:With the course of time, I have found many vegetarian varities now in LIDL like ValleySpire's Mature cheddar cheese, milbona's Gouda hårdost. These are made of microbial rennet not animal one.

Hope my findings will be of some help to my vegetarian friends especially in Sweden n Norway and for others, its always good to have some free ka gyaan ... say cheese!! :-)

Wednesday, July 27, 2011

Matar Paneer with a twist!

Sometimes when you are too scared to experiment with dishes, it turns out to be so good and different. It happened to me when I tried to alter a routine matar paneer(Indian cottage cheese with peas in tomato gravy) to something which I never did. I used peas puree instead of putting it as whole! ..Yes and believe me it was worth trying!

2 cups Green peas fresh or Frozen
200 gms Paneer cubes (Indian cottage cheese)
1 inch Ginger piece
2 cloves garlic
2 green chilies
2 medium sized tomato.
2 cloves (laung)
2 Bay leaves (tez patta) optional
1/2 tsp. Cumin seeds
1/4 tsp.turmeric power
1/2 tsp Red chili powder
1 tsp. Coriander powder
1/2 tsp. Garam masala powder
Salt (as per taste)
2 tblspn Oil
Chopped Cilantro /Coriander leaves
1 pinch asafoetida 

Boil or thaw peas in microwave or on stove for few mintues until they turn tender.
Cool it down and blend with tomatoes,green chillies,garlic and ginger.Keep this paste aside.

Now heat oil in a deep pan and add cumin seeds,cloves, asafoetida(hing) and allow them to splutter.
Add all dry spices except garam masala followed by peas paste while cooking it on medium heat.
Let it cook with the lid on for 7-8 minutes or until oil seperates from the gravy.

Now add Paneer cubes to this gravy and leave it on low heat for few more minutes so that paneer absorbs the gravy.Be gentle while adding paneer to the gravy as vigorous mixing can make it mushy.
Add garam masala ,garnish with cilantro and serve hot with Roti or naan.

-You can try the same gravy with boiled potato cubes instead of paneer. It will be a different taste for sure.

Thursday, July 7, 2011

Veggie Quesadillas

This weekend I tried preparing Quesadillas with vegetable stuffing. Quesadillas comes from Mexican cuisine and can be served as a light lunch or breakfast.
The authentic one uses wheat/maize flour tortillas which are easily available in supermarkets all over the world.Here I have changed the recipe a bit by replacing tortillas with fresh soft thin wheat chapatis which I made at home.But the same recipe can be done with tortillas.
This recipe makes 4 Quesadillas.

4 wheat chapatis or flour tortillas
1 medium sized onion
1/2 cup fresh or frozen corn(thawed)
1 cup grated cheese
1/2 cup green bell peppers chopped
1 cup fresh tomatoes chopped 
Oil/butter for toasting the tortillas
Grounded black pepper  to taste.
salt to taste
Other veggies like mushrooms,beans whatever you like can be added in this recipe.

Heat oil in a pan, sauté the onions, corn and green bell peppers until slightly tender. Turn off heat. 
Add tomatoes, salt and pepper and set aside.
Heat a tawa/ griddle to medium heat.
Spread about 1-2 tablespoons of the veggies over one half of the tortilla/chapati. Cover this mixture with grated cheese and fold the tortilla/chapati in half.Now brush both sides with little oil/butter and let it toast for few seconds on tawa/pan until cheese melts and tortilla gets lightly crisp.
Keep an eye on heat to avoid over toasting of tortillas.
Cut them in half and serve with salsa, sour cream, and guacamole.

-Children love this food as it got cheese in it.but If you don't like to add cheese then it will still taste divine.
-For some tangy taste you can add lemon juice in the stuffing and sprinkle some chaat masala on Quesadillas while serving them.


Related Posts Plugin for WordPress, Blogger...

Total Pageviews