Pea cheese, despite such unusual name, has a pleasant delicate flavor. Remarkably will be suitable for the people adhering to a post, the vegetarians or people who aren't transferring lactose. Besides cheese the pea great assistant, for maintenance of a figure in peak form.
It is required to you
- - 300 g of pea flakes;
- - 500 g of water;
- - 150 g of coconut milk;
- - 25 g of fennel;
- - 5 g of salt usual;
- - juice of a half of a lemon;
- - 125 g of corn oil;
- - 3 garlic gloves;
- - a turmeric – for color.
Instruction
1. Take a pan, pour out there all specified amount of water, allow to begin to boil, after – to pour out in it all pea flakes, to pour in the portions, constantly stirring slowly. When all flakes appear in a pan, to mix them and to allow to be boiled thoroughly minutes 5.
2. Then, when weight in a pan will a little inflate to add coconut milk and to cook to full readiness.
3. So far pea flakes cook, to peel garlic from a peel and to crush it very carefully.
4. Drench fennel with a large amount of the boiling water, cut absolutely small, postpone in ware to garlic.
5. When flakes absolutely inflate and will turn into dense homogeneous mass, to add to them corn oil (if there is desire, it can be replaced with less fat - sunflower), to boil thoroughly everything together some time. Remove from a plate and send to be cooled on a windowsill.
6. After cooling of pea weight to throw in it salt, the crushed fennel and garlic, just squeezed out lemon half juice, to mix everything in a pan and to add absolutely slightly a turmeric at will (so cheese will get a pleasant yellowish shade), salt.
7. Shake up the received weight with all seasonings the blender, fill in in a form (better silicone) and to put in the fridge on a short period of time (it stiffens very quickly).
8. When cheese stiffens, to cut it on pieces of any sizes.