Raw or baked?
This is one of the most common questions you get when thinking of a recipe with Cheese the Queen.
Both options are so delicious that we sometimes have a hard time choosing.
If you want to take full advantage of our seasoned cashew delicacies and consume them as living food with valuable probiotics for the body, this is definitely the raw version of this recipe. If you’re a gourmet lover of different tastes, try the baked version, mm .. it’s extraordinary!
Harissa is known as a spicy sauce or pasta, which is most commonly used in North African cuisine, Tunisia, Algeria and Morocco.
I like experimenting and preparing different seasoning mixes for the occasion, the food, the choice of wine and of course my mood.
With this recipe, I’ll share one of the varieties of Harissa oil that you can use to pour the classic version of Cheese the Queen for an extra dose of pleasure.
1/2 red pepper
1 teaspoon Red pepper
1 1/2 teaspoon lemon
1 teaspoon agave
1/2 tsp chili
1/2 tsp of caraway powder
1/2 teaspoon grated ginger
1/4 tsp cilantro
1/2 teaspoon salt
1/2 cup olive oil
Cheese the Queen „Classic“
Mix the ingredients with a blender. If you prefer a smooth mix, you can strain the oil and use it for other recipes.
After preparation, the mixture could be kept in the refrigerator for about 3 days.
Heat a grill pan / coated pan.
Pour the cashew delicacies with Harissa oil and place on the hot surface.
So the spice fragrance is released.
Sauté until it gets a brown crust / about 60-90 seconds / and then turn over to the other side.
If you prefer a crisper taste, you can split Cheese the Queen „Classic“ into two or three slices and bake them separately.
In the first case, you get a crunchy crust with a softer interior (the probiotics are stored in the middle), and in the second, you have a crisp taste that goes well with the salad.
Serve the food with crackers or artisanal bread and a good glass of red wine.
I cannot wait for you to try the recipe yourself.
Cheese the Queen