Baked almond cheese.
Delicious, fragrant and similar to feta — the middle is cream, so it is easily spread on crispy toasts, crackers, sandwiches. Preparing is very simple.
Fold in a blender 145 g of almond flour, ¼ tbsp of lemon juice, ½ tbsp of water, 3 tbsp. olive oil, 2 chopped cloves of garlic, 1 ¼ tsp salt. Mix to a cream consistency (5 min).
Cover a small bowl with 3 layers of gauze. Put the mixture in it with a spoon and tie it into a tight ball with an elastic band. Put the ball in a colander. Place a colander over the bowl so that the liquid can drain. Put in the refrigerator overnight (12h).
Preheat the oven to 180 degrees, grease the form with vegetable oil. Expand the cheesecloth and transfer the mixture to the mold with the smooth side up. Bake for about 40 minutes, until golden brown. Cool and enjoy.
Onion spaghetti «in a pot».
There are no complicated cooking steps in this recipe; all the ingredients are immediately seasoned in a saucepan. The fragrance is divine, the dream of all lovers of golden crispy onions.
Place a large pot with a thick bottom on medium heat. Add olive oil (3 tablespoons) and butter (1 tablespoons) oil. Cook, stirring, until melted.
Slowly add chopped onion (3 medium yellow onions). Shuffle. Simmer for 4 minutes under the lid — no need to stir. Add salt, pepper, fresh thyme (3 tsp) and mix. Leave to simmer again for 4 minutes. Reduce the heat if the onion starts to burn. Cook until golden and aromatic, for a total of 15 minutes, stirring every 4 minutes.
Pour in 1.5 tbsp. water and 2 tbsp. vegetable broth. Pour 150 g of spaghetti, mix. Bring to a boil over medium heat. Cover and cook for 5 minutes.
Stir (3 minutes) and cook under the lid for another 5 minutes. Check the spaghetti for preparedness and cook another 5 minutes if necessary. Arrange the spaghetti in plates, sprinkle with grated cheese and fresh arugula and serve.