INSPIRATION FOR EVERYDAY COOKING Recipes and Inspiration
PANEER Size
Packaging
Preparation
Shelflife (days)
Cubes (IQF) 3x1.5 kg
11mm / 19mm
1x5 kg
Frozen Frozen
Deep frying
Pan frying
270
Defrosted
3
GRILLING CHEESE Size
Packaging
Preparation
Shelflife (days)
Cheese fries (IQF) 3x1 kg
12x20x60 -80mm
1x4 kg
Frozen Frozen
Deep frying
Oven
270
Defrosted
3
Burger slices (IQF) Ø75 mm / 65g
3x 1300 g
1x4 kg
Ø90 mm / 80g
3x 1200 g
1x4 kg
Frozen Frozen
Deep frying
Oven
Defrosted Frozen
Frozen
Deep frying
Oven
Deep frying
Oven
Deep frying
Oven
Deep frying
Pan frying
270 3 270
Defrosted
3
Sausage Ø75 mm
4x1.5 kg
Ø90 mm
4x1.75 kg
CHILLED
CHILLED
CHILLED
180
CHILLED
180
CHILLED
364
Block 6x 250g
4x 1 kg
CHILLED
HALLOUMI Packaging
Preparation
Shelflife (days)
Halloumi
750 g
750 g
750 g
CHILLED
CHILLED Deep frying
Block
Burgerslices
Slices
Frozen
1 kg
Frozen Fries
180
Pan frying
Deep frying
Pan frying
Defrosted
270 3
MAKE CLASSIC DISHES IN A NEW WAY WITH FILLING, CRISP CHEESES FOR FRYING THAT ADD VOLUME AND TEXTURE TO YOUR SERVINGS. Choose from different kinds of cheese, several cuts – with various packaging options –to find the exact flavour and texture you wish to add to your favourite dishes. Cheese for frying from Taverna comes in several different cuts – from cubes to blocks, as fries or as steaks. It’s up to you how you want to use them in your cooking. Enjoy! NORDEX FOOD
CRISP AND SALTY FOR DEEP-FRYING OR PAN-SEARING GOOD FOR BREADING IQF CAN BE PREPARED STRAIGHT FROM THE FREEZER FILLING AND TASTY SUITABLE FOR VEGETARIANS
Tip!
A great way to serve a salad!
PANEER
CAESAR SALAD WITH GRILLED CHEESE Change some of the building blocks of this classic salad for exciting new flavours and textures. Serve as a deconstructed salad for a different experience at the lunch buffet. SERVES 10
INGREDIENTS 10 slices of Taverna paneer or grilling cheese 10 heads of little gem lettuce Croutons Slices of parmesan for topping
DRESSING 5 cloves baked garlic 100 ml egg yolks
Rinse the lettuce heads and cut them in half lengthwise. Blend the garlic, egg yolk, anchovies and salt in a food processor until smooth. Add half the lemon juice. Blend again and gradually add the oil a little at a time. If the dressing becomes too thick, add a little lemon juice or a bit of water. Season the dressing with Worcestershire sauce and add the grated parmesan. Blend again.
1 jar anchovies 2 lemons, juiced Worcestershire sauce 150 g grated parmesan Salt 1 l flavourless rapeseed oil
Pan sear or deep fry the sliced cheese. Put dressing on the cut side of the lettuce, add croutons, slices of parmesan and the hot cheese. Serve immediately.
GRILLING CHEESE
LAMB MEATBALLS WITH GRATED GRILL CHEESE AND FETA DIP Minced lamb and grilling cheese is a particularly good match. Cheese adds great taste and volume to your mince. In this recipe, we used grill cheese with chilli to add some heat, but you can use regular grill cheese if you prefer. SERVES 10
MINCE 200 g Taverna grilling cheese with chilli, grated 1 kg minced lamb 4 eggs 200 ml panko breadcrumbs 3 spring onions, finely sliced 100 ml double cream 100 ml water 2 tbsp cumin Salt and pepper Butter for frying
DIP 200 g Taverna chilli-marinated salad cheese 250 g crème fraiche 18%
Separate the meat, adding salt. Add eggs and mix. Add panko breadcrumbs, grated grilling cheese, spring onions, cream, water, pepper, and cumin and mix well. Dip a tablespoon in water and shape the meatballs before frying them in a pan with oil and butter. Blend the cheese with the oil until smooth. Add crème fraiche and blend again until creamy. If you prefer an extra spicy dip, you can add some dried chilli. Serve the lamb meatballs warm with the feta dip.
Tip!
Use less meat by adding minced grilling cheese to the minced meat.
SERVES 10
GREEN STEAKS WITH CHEESE
GRILLING CHEESE
Tip!
Minced Grilling Cheese works well with grated vegetables for green steaks. Filling and tasty at the same time!
Filling cheese steaks with lots of greens. A lovely dish for meat-free days and a great side dish. Equally delicious in a packed lunch. Serve with a hearty salad or a slice of bread. INGREDIENTS 800 g Taverna grilling cheese 400 g frozen peas, defrosted 200 g courgette 1 lemon, juiced 1 pinch of grated nutmeg 8 eggs 200 g oat flour or spelt flour
Grate the cheese and courgette coarsely, and chop the peas coarsely in a food processor. Put the cheese, courgette, peas, nutmeg, eggs, lemon juice and oat flour in a bowl, and add a level teaspoonful of salt. Blend until well combined. Heat oil in a pan, shape meatball-sized balls from the mixture and fry for about 3 minutes on each side. Turn carefully.
MAKES 10 WAFFLES
RÖSTI WAFFLES
GRILLING CHEESE
Waffles on the menu? Yes, of course! Exchange the classic sandwich for this filling waffle with lots of greens. It’s tasty and ensures that your vegetarian dishes are both easy to make and filling. Serve with greens of your choice and a dollop of good hummus. WAFFLES 1 packet Taverna grilling cheese cubes 800 g sweet potatoes
Heat a big pot of water. Add some salt. Peel the sweet potatoes and chop coarsely. Put them in the pot and let them boil for 5–7 minutes until just tender.
1 tbsp turmeric 7 eggs 200 g oat flour or spelt flour 1 garlic clove Butter for the waffle iron
TOPPING Cress Cherry tomatoes Carrots Hummus
Put the cheese in the blender with the other ingredients. Drain the sweet potatoes and add them to the blender with salt and pepper. Blend until combined, but not entirely smooth. Heat a waffle iron and butter it thoroughly. Put a spoonful of the batter on the iron and make the waffles one at a time. Vegetable waffles typically need more cooking time than regular sweet waffles. Grate the carrots for the topping while your waffle is grilling. Serve the waffles with a dollop of hummus, grated carrots, cherry tomatoes and cress.
SERVES 10
PEA SOUP WITH HALLOUMI An easy, everyday vegetarian dish that’s ready in no time. Serve with a slice of good bread and some herbs. INGREDIENTS 500 g Taverna halloumi 2 red onions 2 tbsp butter 2 garlic cloves 1 pinch of chilli or to your liking 2 bunches of fresh mint 400 g ricotta Juice of 2 limes 1200 g frozen peas, defrosted
HALLOUMI
Tip!
Simply sprinkle small halloumi bites on your soup serving.
Dice the halloumi into 2 x 2 cm cubes. Heat some oil in a pan and fry the cheese in the hot pan. Chop the red onions and garlic finely and add to a pot with butter and chilli. Heat the pot, and sauté. Add the peas and sauté for another 2–3 minutes. Turn the heat down, add ricotta, mint leaves and lime juice, and some salt. Blend with a stick blender until smooth. Heat gently and season with salt to taste. Serve the soup with the diced halloumi on top.
SERVES 10
PASTA WITH SPICY TOMATO SAUCE Diced grilling cheese takes this classic pasta dish to the next level! INGREDIENTS 1 kg Conchiglie pasta 500 g peeled tomatoes 2 cloves Chinese garlic 2 tbsp smoked paprika 100 ml white wine 1 fresh red chilli 2 onions 4 stalks of celery 2 carrots 250 g chorizo 400 g Taverna grilling cheese with chilli
GRILLING CHEESE
Tip!
Grilling cheese gives taste and firmness to your pasta dishes, a great way to cook vegetable pasta dishes.
Finely chop the onions, celery, garlic and chilli. Dice the chorizo and fry in a pan until golden but not crisp. Remove the chorizo from the pan, and fry the vegetables in the fat from the chorizo. When all the vegetables are tender and soft, add the smoked paprika and fry briefly. Add the white wine and the peeled tomatoes. Bring to the boil and continue to boil until the liquid has reduced by one- third. Add the chorizo and the cubed grilling cheese. Season with salt and extra chilli if you want it spicy. Boil the pasta and mix with the tasty sauce. Serve immediately.
Tip!
Upgrade your classic nicoises salad with a few slices of grilling cheese of your chossing.
BREADED AND DEEP-FRIED GRILL CHEESE ON A BED OF SALAD WITH FETA AND TUNA
GRILLING CHEESE
A filling salad with our wonderfully salty grilling cheese that goes perfectly with tuna, and a delicious dressing. SERVES 10
INGREDIENTS 500 g Taverna grilling cheese 2 tbsp paprika 1 tbsp onion powder 250 g panko breadcrumbs 400 ml egg yolks 150 g flour Mixed salad leaves (frisée, little gem, radiccio) 1 kg fresh tuna Mixed peppers Soy sauce 10 eggs Taverna salad cheese of your choosing
DRESSING 100 ml goma dressing 100 ml full fat natural yoghurt
Slice the grilling cheese. Mix the flour, paprika and onion powder. Coat each slice of cheese in the mixture, then coat in egg and finally panko breadcrumbs. Cut the tuna into long loins of 6 x 6 cm. Heat a non-stick pan till smoking hot and sear the tuna briefly on each side. Brush the grilled tuna with soy sauce and coat it in the pepper mix. Roll the tuna tightly in cling film and leave to rest in the refrigerator for about an hour. Slice the tuna and set aside for serving. Boil the eggs until almost hardboiled. Peel and quarter. Mix the goma dressing with the yoghurt and season with salt. Deep fry the cheese at 180°C until golden. Dress the salad leaves with goma dressing and arrange on a platter or plates. Top with eggs and feta and, finally, the seared tuna.
SERVES 10
SANDWICH WITH GRILL CHEESE, PEPPERS, AUBERGINE AND FETA CREAM
GRILLING CHEESE
Delicious sandwiches for lunch or those afternoon hunger pangs. INGREDIENTS 500 g Taverna grilling cheese 10 focaccia buns 2 aubergines 2 bell-peppers 200 g Taverna feta cheese 200 g creme fraiche 18% 1 bag rucola Pickled red onions Olive oil 4 stalks thyme 1 stalk rosemary 1 garlic clove
Blend the feta cheese with the creme fraiche in a food processor until smooth. Cut the aubergine into slices about 2 cm thick and de-seed the peppers. Sear the aubergines and peppers in a grill pan. Put the olive oil, chopped thyme, rosemary and crushed garlic in a bowl. Remove the vegetables from the grill pan and put them directly into the oil. Slice the grilling cheese thickly and grill the focaccia buns in the grill pan. Spread the buns with feta cream on the top and bottom halves, and fill with grilled vegetable, pickled red onions and rucola. Finish with 3 slices of grill cheese in each sandwich.
SERVES 10
SWEET POTATO COMPOTE WITH CUBES OF GRILL CHEESE AND WASABI A delicious new take on a vegetable dish that goes perfectly with both hot and cold dishes. INGREDIENTS 500 g Taverna grilling cheese or paneer cubes 2 kg sweet potatoes 200 ml creme fraiche 38% Salt Chives Wasabi nuts
GRILLING CHEESE
Tip!
Diced grilling cheese with diced sweet potatoes makes for a winning combination!
Peel the sweet potatoes and dice into 5 x 5 cm cubes. Coat in a little oil and salt, and bake in the oven at 200°C until tender but not mushy. The ideal texture is like a boiled potato. Deep fry the cheese at 180°C until golden. If using grilling cheese, pan-fry 1 x 1 cm cubes. Continue frying until thoroughly warm and golden. Put the cheese in a bowl with the sweet potatoes. Mix the potatoes and cheese well with the creme fraiche and season with salt. Arrange in a bowl with crushed wasabi nuts and lots of freshly chopped chive.
Tip!
Serve with extra pickles on the side!
PANINI WITH HALLOUMI, CUCUMBER RELISH AND PURÉE OF PEPPERS WITH SMOKED CHILLI
HALLOUMI
Luxury version of the classic lunch sandwich. SERVES 10
INGREDIENTS 750 g Taverna halloumi 10 slices of bread for sandwiches 7 red peppers 2 onions 1 garlic clove 1 chipotle chilli 1 jar pickled cucumbers 3 g gellan gum 5 tomatoes Freshly ground black pepper Salt Mayonnaise
Start by bringing the brine from the pickled cucumbers to the boil and blend in the gellan. Place the brine in the refrigerator to set. When the gel is cold, blend until smooth in a blender. Finely chop the pickled cucumbers and mix the blended gel with the cucumbers. Season with freshly ground black pepper. Grill the red peppers over a gas flame or in the oven till black. Peel them. Cut the onions into wedges and bake in the oven till tender. Blend the peppers, garlic, onions and chipotle chilli in a food processor until coarsely puréed, and season with salt. Heat some oil in a pan and fry the halloumi on the ot pan. Slice the tomatoes and stack the sandwich with the tomatoes, halloumi, puréed peppers, cucumber relish and mayonnaise. Toast the sandwiches in a panini grill till golden and delicious.
SERVES 10
PUFF PASTRY PIES WITH GRILL CHEESE AND TOMATOES Easy to take with you on the go, and delicious with a salad. INGREDIENTS 200 g Taverna grilling cheese or paneer 1 sheet puff pastry 5 ripe tomatoes 1 can concentrated tomato purée 4 stalks fresh oregano Olive oil Salt and pepper
GRILLING CHEESE
Tip!
Tiny bites of cheese is what makes the difference in these lovely puff pastries. Perfect for buffet servings.
Roll the puff pastry into a thin sheet and cover with the concentrated tomato purée, except for 3 cm along the edges. Slice the tomatoes and place them in a layer on top of the tomato purée, letting the slices overlap. Sprinkle with salt, pepper and fresh oregano. Dice the grilling cheese into small cubes and sprinkle on top of the tomatoes. Bake in the oven at 190°C for about 15 minutes. Top with some quality olive oil before serving, and garnish with some fresh rucola.
SERVES 10
WRAPS WITH GRILLING CHEESE AND SPICY FETA CREAM Delicious lunch dish. GRILLING CHEESE
INGREDIENTS 1000 g Taverna grilling cheese fries 10 tortillas 2 heads of little gem lettuce 1 fennel bulb 3 carrots 1 cucumber 1 lemon 2 tbsp concentrated tomato purée 1 tsp sugar 1 garlic clove, grated 4 tbsp rapeseed oil
SPICY FETA CREAM 1 tbsp cumin 1 tbsp paprika 1 tbsp onion powder 1 tsp cayenne pepper 3 tbsp cold-pressed rapeseed oil 300 g Taverna feta 150 g creme fraiche 18%
Clean the vegetables and julienne the carrots, fennel and cucumber. Coarsely chop the lettuce. Blend feta with creme fraiche in a food processor until smooth and add cumin, paprika, onion powder and cayenne pepper. Finish by adding the rapeseed oil, and season with a dash of lemon juice. Mix the concentrated tomato purée with the garlic, sugar and rapeseed oil. Slice the grilling cheese and grill the slices on a hot grill pan. Then leave to marinate in the tomato marinade. If you are using BBQ Fries, deep fry them at 180°C until golden. Then coat in the marinade. Arrange the tortillas with the fresh vegetables, hot grill cheese and creamy feta dressing.
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