Quiche

Since I was very busy in the last few days, I was not able to try out new dishes and feed the blog at least with content.

Today I have taken the time to fulfill the desire of two dear friends and made quiche. I decided for a vegetable filling. Carrots, zucchini and squash, fresh from the market. I added cream, cheese and some spices... here we go.


Last month I had ordered 6 small quiche molds in the States - just the right size for one serving.

cheese... cheese... cheese...

This is the 3rd batch of cheese I made in Belize.

It's always a surprise how the cheese tastes after the ripening time of 14 -18 days. Since the "brie" is ripening from the outside to the inside, it can happen, that the cheese is almost "liquid" on the outside and still a little crumbly on the inside.

Any way - I had to stop the ripening because the taste is strong enough. Next time I will raise the temperature in my cheese fridge a little.

This time a made plain Brie, Brie with pistachios and Brie with bacon.

first home made cheese

in Belize.





I already made cheese in Germany. It was easy to get all ingredients I needed. I could order the rennet and starter or edible mold cultures online. I could get fresh milk and heavy cream in every shop (and I could be sure that they're not spoiled when I open them at home).

Here it is a little different. To get decent and affordable milk for making cheese is not so easy. (Now I found a place but I have to pay 12BZ /gallon).

10 days ago I started and today was "the big day" - I took them out of my special fridge (not warmer than 60°F and not cooler than 56°F).

They look like edible mold cheese - and they taste like cheese... but unfortunately the milk had to less fat - so they taste like diet-cheese.

Next time I'll add heavy cream. But I'm so glad that it worked out. :)))))

potato calzone

I got this special recipe from a friend. She was so kind to translate it from Italian to German, so I could at least understand how to prepare the calzone even if it was impossible to get the Italian cheese and ham.

Next time when I cook/bake it again, I'll use blue cheese instead of mozarella and bacon instead of ham.

Happy Halloween!

Cheese crackers in "halloween-style" :)

Spinach Quiche

...with cheese and ham.




It's perfect to serve it with a glas of Chardonnay.



Thanks for being interested in my blog - the kitchen fairy.

cheese savories

This is the first time I made real puff pastry here. It's a real hassle to prepare this dough. The butter is melting between your fingers while you take it out of the fridge.I made cheese and bacon straws.

Another variety of cheese savories I baked yesterday were theese cheesy pigs.

The cheese is already mixed in the dough. I sprinkled them with salt, caraway, poppy and sesame seeds.

Thanks for being interested in my blog - the kitchen fairy.

Italian Style

Everytime when I make a shopping trip to Belize City, I find little "food-jewels". And in the following days I enjoy them piece by piece.

This evening we had Mozarella Cheese - I got the tomatoes and fresh basil here at the market.


To complete this Italian dish, I baked a crispy ciabatta bread.




Thanks for being interested in my blog - the kitchen fairy.