Pasta with Gruyère cheese & roasted bell peppers

Gruyère recipe blog image

Makes for 2

Ingredients:

  • Pasta (Penne/ Farfalle/ Spaghetti)- 100gms
  • Red peppers- 2nos
  • Olives pitted: 10nos
  • Garlic cloves: 2 chopped
  • Amiksa Gruyère cheese: 50gms or as much as you wish.
  • Salt and pepper according to taste.

How to make:

  1. Cut bell peppers into 4 and deseed. Dress them in olive oil, salt and olive oil and roast them for 20minutes turning them half way through.
  2. Boil water and add salt. Cook the pasta of your choice to al dente consistency. Do not overcook to mush. The timings mentioned on the instructions should guide you to perfect cooking time.
  3. Once pasta is cooked, drain and let sit.
  4. In a pan, heat olive oil and add garlic.
  5. Add your pasta, roasted bell peppers and mix well. Add olives and salt and pepper according to your taste.
  6. Take off heat and add freshly grated Amiksa Gruyère cheese over it.
  7. Serve hot.

Summer Salad with Feta Cheese

Feta cheese recipe blog image

Makes for 2

Ingredients:

  • Cucumber – 1no
  • Ripe Tomatoes-3 nos
  • Olives- 7-8 cut in half
  • Olive oil – 2 tablespoon
  • Balsamic vinegar- 1 tablespoon
  • Amiksa Feta cheese: 50gms or as much as you wish.
  • Salt and pepper according to taste.

How to make:

  1. This is a summer salad and refreshing to eat for lunch on a hot summer day.
  2. It is easy to make and needs only a few ingredient.
  3. Cut the vegetables into bite sizes pieces.
  4. Cut the olives into halves. Cube the feta into cubes.
  5. In a separate bowl make the vinaigrette with olive oil, Balsamic vinegar, salt and pepper.
  6. In a salad bowl toss all the ingredients together until all the ingredients are well coated with the vinaigrette.
  7. Serve in individual portions.

Bruschetta with Amiksa Cumin Gouda Cheese

Cumin gouda cheese recipe blog image

Makes for 2-3

Ingredients:

  • Sliced Bread- 2-3 slices (you can cut in triangles or keep it whole)
  • Mushroom- we used button- about 7-8 cut in slices
  • Cherry tomatoes- 7-8 cut in halves
  • Butter- 2 teaspoon
  • Olive oil- 2 tablespoon
  • Amiksa Gouda cheese- Grated or sliced- around 50gms
  • Salt & pepper to season
  • Parsley or any preferred herbs to garnish

How to make:

  1. Preheat the oven to 180 °C.
  2. Toss the cherry tomatoes & Mushroom with olive oil, salt and pepper and roast them for 10mins.
  3. Butter the bread and placed the roasted vegetables on top.
  4. Sprinkle the grated cheese on top and grill them  in an oven for no more than 10mins or as soon as the cheese is melted.
  5. Your bruschetta is ready and is great for parties or just to satiate quick hunger pangs.
  6. Don’t forget to garnish with the herbs of your choice , we used parsley.
  7. Drizzle with a bit of olive oil.
  8. Serve hot.

Open sandwich with Amiksa Creamy cheese

Creamy cheese recipe blog image

Serves-2

Ingredients:

  • Sliced pieces of round bread
  • Tomatoes- 1-2 small , preferably slightly roasted in a pan
  • Pesto- Homemade or store bought
  • Butter- 2 teaspoon
  • Amiksa Creamy cheese- 50 gms crumbled
  • Olive oil- 2 tablespoon to drizzle on top (Optional)

How to make:

  1. Slice the bread and butter them.
  2. Slightly toast them on each side.
  3. Spread pesto sauce liberally on the bread.
  4. Place your roasted tomatoes over them.
  5. Next crumble the Amiksa Creamy cheese on top.
  6. Drizzle with some extra virgin olive oil.
  7. For the adventurous sprinkle a bit of red chilli flakes on top for that extra kick.
  8. Your simple easy healthy open sandwich is ready.

Baby Potatoes Fondue with Fontina Cheese

Fontina cheese recipe blog image

Makes for 2

Ingredients:

  • Mixed baby potatoes skins on, washed and patted dry- 150gms
  • 1/2 cup olive oil 
  • 1 garlic clove, minced 
  • Rosemary herbs (optional)
  • Amiksa Fontina cheese: 100gms or as much as you wish.
  • Salt and pepper according to taste.

How to make:

  1. Preheat the oven to 180 °C.
  2. Clean the baby potatoes but donot skin. Remove any blackened part if necessary.
  3. Mix the potatoes with garlic, salt pepper and rosemary and cook/ steam them to softness.
  4. Once the potatoes are cooked, melt the fontina cheese and immediately serve.
  5. Serve hot.

Apple Tartetatin with Cheddar cheese

Cheddar cheese recipe blog image

Tartetatin is an upside down French apple pie.

Ingredients:

  • Home made short crust pastry or store bought (as per your wish)
  • 3 table spoons flour for rolling
  • 4 tablespoons butter
  • 2/3 cup granulated sugar
  • 5-6 Himachali apples or any apples you find at your nearby store- Peeled , cored and Diced .
  • 50gms Amiksa Cheddar cheese grated

How to make:

  1. Preheat the oven to 180 °C.
  2. Roll out the pastry gently until ¼ inch thick and place it on a plate baking sheet and let it chill in fridge to chill.
  3. In a deep 10inch skillet (which can ideally be used in an oven also) over medium heat, melt the butter.
  4. Once the butter is melted, add sugar and gently caramalise it until amber. Usually takes around 7-8 minutes.
  5. Add the apples in a neat arrangement and cook them in the caramel until medium soft. Remove from heat and add the grated Amiksa cheddar cheese.
  6. At this if you are not using a cook & bake skillet, transfer it to a baking dish. Place the pastry over the apples gently tucking the folds into the corner.
  7. Make a small hole in the centre of the pastry to let steam come out.
  8. Bake until the crust is puffed up and golden brown.
  9. Remove from heat and let cool for 10minutes. Place your serving plate on top and gently flip such that the apples are on top.
  10. Add shards of Amiksa cheddar cheese as decoration on top. The sweetness of the apples combined with the salty mild cheddar makes a wonderful combination bursting with complex flavors.
  11. Serve hot.

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