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Added on the 02/06/2014 20:37:26 - Copyright : RecipeCorner
Moscow, Mar 10(EFE), (Camera: Ignacio Ortega).- On a farm located some hundred kilometres north of Moscow Andrés Aquesolo makes goat cheese according to the traditional Spanish recipe. After ten years of hard work and a large financial outlay, his business has started to take off."We started ten years ago with three goats and now we have about 450. We make rustic cheeses and distribute them in the capital. The market demands a good quality product. It is selling very well," Aquesolo tells Efe. FOOTAGE OF THE FARM.SOUNBBITES OF ANDRÉS AQUESOLO, CHEESE MAKER:"Here there is cheese made of 100% goat's milk but there is also cheese made out of goat and cow's milk." "(The name of) our brand is curious. It is called 'Cosa Nostra' (Our Thing), but the word 'cosa' (thing) in Russian means 'goat' so this is why the product is selling very well due to its quality and also its original name."
As the sunny days approach it's possible to be hungry and looking for something fresh! On a faim! has prepared a little beet and goat cheese salad which is sure to satisfy even the most discerning eater. Download the recipe for beet and goatcheese salad: http://tinyurl.com/lvdlgeu Click on the different steps of the video to watch any part as many times as you'd like. Welcome to les Zaffamés! Come devour our videos, inspired by good French homestyle cuisine for today's tastebuds. Join the'affamés community, enjoy our feed on Facebook et Twitter, and most importantly, SIGN UP FOR OUR Youtube CHANNEL!! TWITTER: @LesZaffames If you would like to become a Zaffamés partner, don't hesitate to contact us at: contact@Leszaffames.com TWITTER: @LesZaffames Led by an appreciation for good food and good company, we offer programs for everyone and for any event (cocktails with friends, family dinners, everyday dinners...), for every season and ith various themes (basics, homemade...) Our instructional videos allow you to review each step by simply clicking on it. Available in several languages, les Zaffamés aims to spread the traditional cuisine that we hold so dear around the world. Come one, come all and SIGN UP FOR OUR CHANNEL! Become a parter: contact@leszaffames.com
To see the full recipe visit http://www.atelierdeschefs.co.uk/en/recipe/12733-saffron-spiced-leek-and-potato-soup-with-mussels-and-a-goat-s-cheese-crostini.php
To see the full recipe visit http://www.atelierdeschefs.co.uk/en/recipe/11247-goat-s-cheese-crostini-with-a-salad-of-endive-sweet-mustard-dressing-and-walnuts.php
The internet, once again, is finding gourmet magazine Bon Appétit deeply distasteful. According to Business Insider, the Condé Nast publication has been under fire for failing to include content from diverse peoples and cultures of color. Now, readers say its recent recipe of traditional Haitian dish soup joumou is wildly inaccurate. In fact, the recipe came from chef Marcus Samuelsson's cookbook 'The Rise.' He says his soup, which calls for non-Haitian ingredients such as maple syrup, was only 'loosely inspired' by soup joumou. The food magazine updated its recipe and re-wrote its byline after hundreds of one-star reviews, along with critiques on Twitter and Instagram.
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