Make your food tasty with cheese
May 15, 2008
THERE is a misconception that the sweeter a food item, the higher its levels of sugar and cholesterol. But this rule does not apply when it comes to dairy products like milk, cream, yoghurt and cheese because of their nutrient content. <br>
By Vision Reporter
THERE is a misconception that the sweeter a food item, the higher its levels of sugar and cholesterol. But this rule does not apply when it comes to dairy products like milk, cream, yoghurt and cheese because of their nutrient content.
“Cheese is made from coagulated milk, cream, skimmed milk or a mixture of any of these drained in a mold. Cheese differs from the areas of origin,†explains Kwashie Gbedemah, the food and beverages director at the Sheraton Kampala Hotel.
People should try out cheese because it tastes great, makes sauce thick and gives food a unique taste.
“Cheese is a highly-nutritious food, rich in protein, calcium, phosphorus and Vitamin A. Its taste, coupled with fresh ingredients like salad or with creamy gravies make a delightful combination,†says Gbedemah.
“Cheese can be used as a basic ingredient to add flavour and can either be used raw in mixed salads, canapés, pastries and bread or more often cooked for soufflés, omelets, sauces, pancakes, pizzas and soups.
There are a variety of dishes based on cheese like the flamiche, fondue and imbrucciata,†he says. Cheese tastes fantastic in sandwiches like the ham and cheese or cheese and tomato sandwich blends.
In some restaurants, diners can enjoy a bowl of Greek salad tossed with some feeta cheese. Cheese can also be eaten on bread.
The more adventurous person will sprinkle cheese on top of a dish like potatoes or macaroni and put in the oven to melt and form a nice golden brown crust).
THERE is a misconception that the sweeter a food item, the higher its levels of sugar and cholesterol. But this rule does not apply when it comes to dairy products like milk, cream, yoghurt and cheese because of their nutrient content.
“Cheese is made from coagulated milk, cream, skimmed milk or a mixture of any of these drained in a mold. Cheese differs from the areas of origin,†explains Kwashie Gbedemah, the food and beverages director at the Sheraton Kampala Hotel.
People should try out cheese because it tastes great, makes sauce thick and gives food a unique taste.
“Cheese is a highly-nutritious food, rich in protein, calcium, phosphorus and Vitamin A. Its taste, coupled with fresh ingredients like salad or with creamy gravies make a delightful combination,†says Gbedemah.
“Cheese can be used as a basic ingredient to add flavour and can either be used raw in mixed salads, canapés, pastries and bread or more often cooked for soufflés, omelets, sauces, pancakes, pizzas and soups.
There are a variety of dishes based on cheese like the flamiche, fondue and imbrucciata,†he says. Cheese tastes fantastic in sandwiches like the ham and cheese or cheese and tomato sandwich blends.
In some restaurants, diners can enjoy a bowl of Greek salad tossed with some feeta cheese. Cheese can also be eaten on bread.
The more adventurous person will sprinkle cheese on top of a dish like potatoes or macaroni and put in the oven to melt and form a nice golden brown crust).