With KIRI cheese

Cooking  Cooking: 15 min


Ingredients  Ingredients:

fresh spinach leaves – 300 g;
Kiri cream-cheese – 1 pack (100 g);
strawberries – 15 pieces;
pine nuts – 50 g;
fresh mint – few leaves;
olive oil – 2 tea spoons;
balsamic vinegar – 2 tea spoons

Strawberry, spinach, pine nuts and cheese salad

Instructions:

- Wash spinach leaves, dry them and put into a salad dish;

- Wash strawberries, tear the stalks off and cut strawberries into four parts. Add strawberries to spinach;

- Grind up the cheese and add it to a salad dish;

- Add milled nuts and mint. Dress with olive oil and balsamic vinegar.


Enjoy!

 

 

 

Cooking  Cooking: 1 hour 15 min


Ingredients  Ingredients:

Kiri cream-cheese – 200 g;
strawberries – 2-3 pieces;
sour cream – 2-3 table spoons;
sugar – according to your taste;
few slices of kiwi, banana;
pancakes – 5 pieces;
strawberry jam – for a garnish;
fresh mint – a few leaves

 

Roll with fruits and cream-cheese Kiri

Instructions:

- Mix cream-cheese and sour cream. Add sugar according to your taste;

- Finely chop the fruits;

- Spread the cheese mass on a pancake. Cover cheese filling with fruits and roll the pancake;

- Put rolls into refrigerator for 1 hour;

- Take pancakes out and cut into pieces;

- Garnish with fresh mint and strawberry jam before dishing up. Add nuts and chocolate optionally.


Enjoy!

 

 

Cooking  Cooking: 15 min


Ingredients  Ingredients:

Kiri cream-cheese – 250 g;
strawberries – 300 g;
lemon (juice) – 1/2 of a piece;
sugar for a strawberry sauce – 70 g;
gelatin – 1 packing;
nuts – 50 g;
sugar for a cheese mousse – 80 g;
eggs (whites) – 2 pieces;
cream – 250 ml;
chocolate – 100 g

 

 

Multilayered dessert “Cretan lighthouse”

Instructions:

- Wash strawberries, dry them, tear the stalks off and cut into parts;

- Put strawberries, sugar and lemon juice into a small pot. Stirring, cook 10 minutes on a low fire;

- Add gelatin to jelly the mix and refrigerate;

- Make a cheese mousse: froth egg whites and sugar. Add Kiri cream-cheese, beat some more time and continuing beating slowly pour cream thread. Beat up until mousse starts keeping a form;

- Take small cans. Put strawberry sauce and pieces of berries on the bottom, carefully add a layer of mousse. Fill cans alternating layers;

- Grind up nuts and grade chocolate. Mix it, cover the dessert with this mix, cover with lids and put into refrigerator. Preferably cool it down during 40 minutes.


Enjoy!

 

Preparation  Preparation: 15 min

Cost  Cost: Low cost

How many people  How many people: 2 to 3


Ingredients  Ingredients:

- 3 servings Kiri
- 200 ml tomato juice
- 1/2 tablespoon lemon juice
- 3 tablespoons white wine
- 1 sheet of gelatin
- 2 tablespoons water
- Whole black pepper
- Basil leaves

Crystal cubes with Kiri

Instructions:

- Cut the Kiri into four equally sized cubes and put them in a plastic container. Set aside.

- Combine the tomato juice, lemon juice, water and gelatin (previously soaked in cold water) then bring the mixture to a boil.

- Pour the mixture into the plastic container over the Kiri cubes and let sit in the refrigerator for at least 3 hours.

- Cut the mix into cubes so as to have one Kiri cube in the middle of each gelatin cube. Serve with a sprinkling of pepper and a basil leaf in the middle.

Tip: you can add spices (turmeric, ginger, masala, etc.) to the tomato preparation.

Tartare toasts with Kiri

Preparation  Preparation: 10 min

Cooking  Cooking: 5 min

Cost  Cost: Low cost

How many people  How many people: 4


Ingredients  Ingredients:

- 6 servings Kiri cheese
- 4 slices sourdough bread
- 150 grams fresh red tuna (single piece)
- 1 shallot
- 1 small bunch chives
- Juice from one lemon
- 1 tablespoon mustard
- 1 tablespoon olive oil

Tartare toasts with Kiri

Instructions:

- Use a knife to chop the tuna into very small cubes (approximately 3 mm) on a clean cutting board. Peel and chop the shallot; mince the chives.

- In a slightly heated bowl, beat 1 serving of cheese Kiri with the lemon juice. Add the shallot, chives, capers, mustard, olive oil, small tuna cubes, salt and pepper.

- Toast the bread slices so that they are very crispy. Spread the rest of the Kiri cheese on the toast slices; cover with the tartare mixture and ground a bit of pepper over them before serving.

 

Preparation  Preparation: 10 min

Cost  Cost: Average


Ingredients  Ingredients:

- 6 servings of Kiri
- 2 slices of sourdough bread cut into halves
- 4 slices of Parma ham
- 6 fresh black figs (nicely ripened, but still a bit firm)
- fleur de sel, freshly ground black pepper
- 1 teaspoon fresh rosemary
- nice, fruity olive oil

Sandwich with KIRI cheese and figs
 
Instructions:

- Slightly toast the slices of bread.
-  Use a knife to finely mince the rosemary leaves.
- Use a fork to mix the Kiri cheese with the rosemary, 1 teaspoon of olive oil and a bit of freshly grounded pepper. Spread the mixture on the slices of bread.
- Wash and slice the figs.
- Cut the Parma ham into strips.
- Cover each piece of toast, alternating fig slices with strips of ham.
- Drizzle with olive oil, a few grains of fleur de sel and enjoy immediately!
 

 

Preparation  Preparation: 40 min

Cost  Cost: Low cost

How many people  How many people: 4


Ingredients  Ingredients:

- 6 portions of KIRI cheese
- 4 slices of rustic sourdough bread
- 1 red pepper
- 1 green pepper
- 1 yellow pepper
- 2 cloves of garlic
- Fresh thyme
- 15 cl of fruity olive oil
- Stoned black olives
- Fine salt, fleur de sel, freshly grounded pepper

The Harlequin
 
Instructions:

- Preheat the grill of your oven, place the peepers underneath and grill them for 10-15 minutes, turning them a quarter-turn every 3-4 minutes, as the skin of each side blackens.


- When all of the peppers’ surfaces are black, wrap them tightly in a sheet of aluminum foil and leave to rest for 15 minutes. Remove the skin, the seeds, the heart and the white veins inside the peppers. Cut the flesh into thick strips, then into squares.


- Combine the pepper and their juice in a dish, with the chopped garlic, a few branches of fresh thyme, and a little salt and pepper. Cover with olive oil and leave to marinate in the fridge for 24 hours. The next day, remove the peppers from the fridge 1 hour before you need to use them.


- Beat the KIRI cheese and a little of the pepper marinade with a fork. Toast the bread and spread the KIRI cheese mixture on top. Place the pepper squares on the bread slices, alternating colors to create a “harlequin” effect. Decorate with black olives and sprinkle with fleur de sel.

 

English version  
Head Office: BC Horizon Park, 4, Grinchenka Street, Kiev, Ukraine, ua@groupe-bel.com, tel./fax: +38(05449) 4 28 45, +38(05449) 4 28 50
Production facilities address: 27-A, Rodyny Kryvonosiv street, Shostka, Sumy region, Ukraine,
Client relations department: tel.: +38(05449) 4 28 60, fax: +38(05449) 4 28 51