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    Tenderloin filled with Cow cheese Mastelo®

    • 3 pieces of tenderloin •300 grams of Cow cheese Mastelo®
    •One tablespoon of butter
    •Half a glass of wine
    •3 leeks
    •150 grams of bacon
    •Salt and freshly ground pepper

    With the help of a knife we cut across the pieces of tenderloin and press with our hand until they become flat. We add salt and pepper. We cut the Cow cheese Mastelo® into oblong pieces and fill the meat pieces. We wrap the fillets into rolls and secure their edges with toothpicks. Alternatively, we wrap with string sealing in this way the filling. In a deep pan we roast them in butter until brown on all sides and add wine. We add the chopped bacon and leek in thick slices. We cover the pan and cook in low temperature for 30 mins. Then we remove the toothpicks or string, cut in slices and serve with the leek. We accompany the dish with rice.

  • Cow cheese Mastelo® in pastry

    Ingredients (serving four)
    • 200 grams of Cow cheese Mastelo®
    •200 grams of pastry sheets
    •1 tablespoon of honey
    •1 teaspoon of ouzo
    •Olive oil for the frying

    Place four pastry sheets cut in parallelograms and form a shape of a cross and after you lightly oil them add the cheese as a whole piece. Wrap the sheets to form a packet and fry in oil until brown. Repeat until the sheets or the cheese are used up. Mix the honey and ouzo in a bowl. Sprinkle with this mixture the freshly fried pies and serve immediately. You can also cook the little packets in a preheated oven at 180 C for 10-15 minutes on non sticking paper.

  • Roast Calamari with Cow cheese Mastelo®

    Ingredients serving four
    • 6 big squids

    For the marinade
    •3 tablespoons of olive oil
    •2 tablespoons of freshly squeezed lemon
    •Boukovo or freshly ground black pepper

    For the stuffing
    •½ cup of red and green peppers
    •300 grams of Cow cheese Mastelo®

    Clean the grill with a wire brush and oil it well. Leave it aside. Prepare the coal fire in advance because you need it to be strong. Separate the tentacles from the squid’s bodies and remove the bones.
    Use the knife to make a small hole of ½ centimeter on the pointed lower part of the body. Wash and dry well. Put the ingredients of the marinade and the squids in a big bowl and mix thoroughly so that the mixture will be everywhere. Add a tablespoon of sweet peppers and a long piece of Cow cheese Mastelo® inside every squid and seal the opening with a toothpick.
    Place the grill very close to the coals and put the squids on it. Make sure the cut is facing upwards. In a little while they will start swelling. Give them a firm pressing to bring them back. Let them brown and form lines and then turn them over. During roasting apply the marinade 2-3 times. You can also roast them in a preheated oven at 220o C for about 15 minutes. Cut in slices and serve with lemons.