In addition to the usual frying pan and saucepan, modern kitchens often contain utensils of foreign origin. These include wok containers, poachers, Uzbek cauldrons, etc. Some consumers ask: why do we need such utensils? The answer is simple. It makes it much easier to prepare dishes of various cuisines.
The kitchen container came to us from France.
Many people ask the question - what is this, “kokotnitsa”? We will look at this issue in more detail and try to figure it out. We will also look at the following questions: what is a cocotte maker for and how to use it. Let's define its varieties and distinctive features.
Best answers
Karmen:
Cocotte maker (from the French cocotte - chicken) is a small metal ladle for serving julienne. A type of metal utensil, a small saucepan with a long handle. Used for baking and serving snacks with sauces. Julienne is cooked in cocotte makers - this is a small portioned frying pan or small heat-resistant bowls. Useful recommendations: how to prepare a delicious julienne All cutting for julienne is made into thin strips (except for onions). Julienne is prepared from the following mushrooms: porcini, champignons or chanterelles. Sometimes meat components are added to julienne. The meat components of the julienne should be soft and tender: chicken, shrimp, not dry fish, ham. when you fry the onion, do not let it change color, otherwise the julienne will taste bitter Recipe for julienne with mushrooms (mushroom julienne) Ingredients: Champignons - 500 g Onions - 2 pcs Sour cream - 200 g Hard cheese - 300 g Vegetable oil Salt and pepper, according to taste Method of preparation Chop the onion and place in a hot frying pan. Chop the champignons and place them in the pan with the onions. When the mushrooms are ready, put them in the cocotte maker (filling the cocotte 2/3 full). Pour in the filling and simmer. There are two types of fillings for julienne: sour cream - sour cream, if desired, thickened with flour or egg; or sour cream + mayonnaise Bechamel sauce - toasted flour (flour is fried until brown in a dry frying pan) mixed with milk and butter. Add salt and pepper to taste. When the julienne has been stewed for 5 minutes, sprinkle with grated cheese (or a mixture of cheese and breadcrumbs), when the cheese melts and slightly browns, the dish is ready. Recipe for julienne with shrimp The technology for preparing julienne is the same, only instead of chicken meat or mushrooms, peeled, lightly boiled shrimp are taken, poured with sour cream sauce, sprinkled with cheese and baked. You can add boiled rice and vegetables (cauliflower, spinach, Brussels sprouts) to shrimp julienne. How to serve julienne on the table Julienne is served hot. The cocotte maker with julienne is placed on a small plate covered with a carved napkin. If the julienne is made in a cocotte maker, then a paper curler is put on the handle of the cocotte maker. “Juliens” 31 recipes .gotovim /recepts/snack/juli…
Demonika:
utensils such as a ladle with a julienne handle to cook. It’s convenient to have several so that everyone can do it in portions.
Svetlana Minina:
Let me correct that a cocotte maker is not a frying pan, but rather a sauté pan. In good restaurants, they usually serve 2 cocotte makers per serving; the handle is usually wrapped in paper (made from a napkin) papilette.
Miniature gratin
We will surprise seafood gourmets with an exquisite fish gratin with a cheese crust. The main ingredient here will be any red fish of your choice. If you bake the fillet in cocotte makers, it is guaranteed to retain its tenderness, juiciness, and most importantly, its unique noble taste.
Cut 300 g of red fish fillet into strips, sprinkle with salt and black pepper, sprinkle with lemon juice, and leave to marinate for 15 minutes. Meanwhile, sauté a finely chopped purple onion in olive oil. Then add 1-2 crushed cloves of garlic and chopped chili pepper into rings. Continue frying for a couple more minutes.
Place the spicy onion mixture in the cocotte makers and place the fish slices on top. Fill everything with cream with a fat content of at least 33% so that it covers the filling. Sprinkle everything with cheese and place the cocotte makers in the oven at 200°C for 10–12 minutes. In bright, elegant cocotte bowls, fish gratin will look especially impressive on the table.
Best answers
Regina:
It sometimes happens that something is given a name, the origin and exact meaning of which is unknown, and it sticks. What is the correct linguistic interpretation of the words “Julien” or “Olivier”, what do they mean? Either the name of an innovative chef, or the month of July, hinting at the summer origin of the ingredients of salads, soups, sauces, the names of which contain this expression. Be that as it may, in French cuisine, “julienne” is a certain way of cutting vegetables or any food product. Shredding also includes chopping - chopping leafy vegetables (cabbage, lettuce, etc.). If julienne is a type of cutting vegetables, then what is a cocotte maker? A small container that has two purposes - preparing a dish and serving it on the table. All the names given are borrowed, and all from French. This is not surprising - this is a historical fact, given the fact that for decades this language was the “native” language of the Russian aristocracy.
Where did this name come from? Firstly, his homeland is France. Cocote means “chicken” in French. It is natural to assume that the julienne cocotte, this portion container, was intended for a dish prepared from poultry. In France, along with the famous onion or mashed soup, a very popular hot dish is potage julienne. Small portioned utensils for preparing and serving this dish or, more likely, utensils for preparing sauces with chicken broth or roast chicken must have had a hint of poultry in its name - more specifically, cocote. The question arises: “Kokotnitsa, what is it? “Most often this is a small, single-serving, metal or ceramic saucepan with a fairly long handle. It is intended for preparing hot appetizers of any kind, but, as noted above, the dish must include chicken and vegetables, chopped in a certain way.
The portion form itself is elegant and designed for serving. When there are several of them, with the handles decorated with cuffs, and the top of the dish sprinkled with fresh herbs, the spectacle not only stimulates the appetite, but also brings purely aesthetic joy. Julienne in a cocotte maker is an incredibly popular and tasty dish that is an integral part of the menu of all modern restaurants and cafes. Portion containers can also be of different shapes. If they are made in the form of a sea shell, then these are already chill molds, which also come in both metal and ceramic. Other forms are pots, saucepans, jugs and small frying pans. The diminutive form is quite appropriate here, since the volume of this specialized glassware is always no more than 100 ml. Most often the molds were made of stainless steel. They are also more durable.
Nowadays, ceramic cocotte makers are in great demand. They are, as a rule, beautiful and modern, the dish looks more appetizing in them, they are easy to clean, since the food in them does not burn. In addition, they store food well. The porosity of ceramics determines a special cooking mode - food simmers, which gives it a unique taste. The julienne cocotte maker can withstand high temperatures and retains its presentation for a long time.
Source.
Cocotte maker (from the French cocotte - chicken). s ru.wikipedia /wiki/Kokotnitsa
Svetlana:
A cocotte maker is a small saucepan or cup with a long handle. Its name has French roots, where cocotte means chicken. The fact is that they used to make something from this bird. In Russia, julienne is traditionally prepared in cocotte makers, a dish of finely chopped chicken, mushrooms or seafood in a delicate sauce. Although the word is French, its meaning is different than in France, where julienne is simply a way of finely cutting food. The temperature of cooking in cocotte makers is usually quite high, and the volume of the cups is small (up to 100 ml), so they are often made from cupronickel, stainless steel steel or clay. In such cocotte makers, the taste of the food does not change and the temperature helps baking perfectly. The dishes are served hot directly in the cocotte makers; curlers are usually put on the metal handles to make it comfortable to hold and not get burned.
Kokot: recipe
Translated from French (and it’s easy to guess that this dish is from French cuisine by its name), cocotte means chicken. Either because the utensils for preparing this dish resembled a small chicken, or because they prepared cocotte from eggs, the name was assigned to the peculiar casseroles. What's weird about the dish? Firstly, such casseroles are prepared in portions, secondly, from eggs with various other ingredients, thirdly, the cocotte is not always baked, sometimes it is steamed. On the one hand, cocotte is an unusual dish for us, on the other hand, it is an excellent alternative to boring scrambled or boiled eggs for breakfast. In addition, cocotte is so easy to prepare that even a novice cook can easily cope with the process of preparing this dish.
What is a cocotte?
Let’s make a reservation right away: to make cocotte you can’t do without a cocotte maker. This is a small ceramic glass designed for preparing this particular dish. If you don’t have a cocotte maker on your household, you don’t have to run to the store. Cocotte can be prepared in silicone muffin tins. If you don’t have any molds, use foil - wrap a regular glass with thick foil up to the middle, maybe in 2 layers, secure it well to the bottom. You can also prepare cocotte in the resulting glass.
Cocotte classic
Let's start with a simple one - a recipe for cocotte eggs. They are prepared quite simply. Grease the mold (cocotte maker) with butter. Carefully crack the egg and place it in the mold. You can add a little sour cream, cream, ketchup, and herbs. Place the molds in a double boiler or in a pan of boiling water on a special stand and cook until the whites are completely curdled. The yolk should remain slightly runny.
In the coastal regions of France, seafood cocotte is popular. Shrimp, shellfish and small cephalopods, as well as pieces of fish, are placed in it.
- 20 g butter;
- 1 small leek stalk;
- a handful of peeled shrimp or boiled sea cocktail;
- 1 tbsp. a spoonful of finely grated parmesan;
- 50 ml cream;
- 1 chicken egg.
Heat the butter, chop the leek finely, fry lightly, then add the cream. When the whole mixture begins to boil, add Parmesan and immediately remove from heat. Add shrimp or ready-made seafood cocktail to the mixture and mix. Transfer the resulting filling into a mold or cocotte maker, carefully break the egg and place it on top. Bake the seafood cocotte in a preheated oven for 10 minutes at 180 degrees.
Cocotte with mushrooms
You can prepare a very tasty mushroom cocotte.
Ingredients (for 2 servings):
- 100 g champignons;
- 50 g butter;
- 2 chicken eggs;
- 4 tbsp. spoons of cream;
- salt;
- ground black pepper;
- finely chopped greens.
Cut the mushrooms into small slices. Fry the champignons in butter until tender, add salt and pepper. You can grind the mushrooms in a blender until they form caviar, or you can leave them in slices. Place the mushrooms in greased molds, carefully place a broken egg in each mold (the main thing is not to damage the yolk). Sprinkle with finely chopped onion and pour in 2 tablespoons of cream. We will bake the mushroom cocotte for 15 minutes at 200 degrees.
Ingredients for 4 servings:
- Fresh champignons – 250 g;
- Hard cheese (any type will do) – 150 g;
- Cream 10% - 300 ml;
- Onion – 180 g;
- Wheat flour – 20 g;
- Vegetable oil – 30 g;
- Salt – a pinch.
How to cook julienne with mushrooms in cocotte makers
First, heat the saucepan over low heat. Add flour to it and, stirring, fry it for about two minutes. It should turn out a beautiful golden color. Flour processed in this way will give the julienne a pleasant flavor.
Next, pour the cream into a saucepan and stir quickly so that no lumps form. If you still can’t avoid this, then you just need to crush them with a spatula. Bring the mixture to a boil and turn off immediately.
Cut the onion into cubes.
We also cut the champignons into small cubes. If desired, onions and mushrooms can be cut into strips: it all depends on the personal preferences of your family.
Sauté the onion in a saucepan for 2 minutes, adding vegetable oil.
Add chopped mushrooms to the prepared onion, mix, fry for another 3 - 5 minutes.
Add the previously prepared creamy sauce to the onions and champignons, mix and add salt. The julienne mixture is ready.
Teaser network
Fill ceramic or metal cocotte makers with aromatic creamy mushroom mixture.
Sprinkle the julienne with a layer of grated cheese. You can put a piece of champignon on top for decoration. Place in the oven for 15 minutes.
We take the dish out of the oven. Let cool for a couple of minutes. Julienne with champignons is ready!
Options for preparing julienne
If you don’t have cocotte makers, but you want to cook julienne, that’s not a problem. Firstly, the dish does not have to be served in portions. It can be cooked in a frying pan. To do this, make the julienne mixture as indicated in the recipe. Then sprinkle it with grated cheese, cover the frying pan with a lid and reduce the heat to low. After a few minutes, when the cheese is completely melted, the julienne is ready. In the same way, you can prepare a dish in a deep baking dish using the oven.
Well, secondly, you can cook julienne with mushrooms in cocotte makers made from edible products.
Suitable for this:
If after the feast you have uneaten portions of the snack, you can heat it up the next day. If the dish was prepared in edible or ceramic cocotte makers, you can use the microwave. Metal utensils should not be placed in the microwave. Therefore, if you used stainless steel or other metal cocotte makers, heat them in the oven. To do this, lightly sprinkle the julienne with water and place in an oven preheated to 170-180 degrees for 5-6 minutes.
A modern assortment of dishes, materials, and kitchen accessories inspires culinary lovers to new creative experiments. Our article will tell you what a cocotte maker is. Perhaps this cute utensil is missing from your cooking arsenal?
In our country, cocotte makers cannot yet be called widespread. For traditional Russian cuisine, voluminous pot-bellied pots are more typical, into which a rather impressive set of components is placed. The cocotte maker can be called a distant relative of our pot, because it is also designed for preparing portioned dishes, can be made of ceramics, and is suitable for use in the oven. But this type of cookware has a number of features. Let's get acquainted with them.
Simple, fast, elegant: we prepare portioned dishes in cocotte makers
When hosting a dinner party, every hostess wants to impress her guests. Therefore, gourmet products, secret recipes of grandmothers and your own culinary discoveries are used. You can do without any tricks and do just one thing - choose the right utensils for cooking. We suggest you conduct a small experiment and see this in practice. Cocotte makers from the branded line of kitchen accessories Faberlic by Julia Vysotskaya will help us with this.
Cocotte maker - what is it and what is it intended for?
Young housewives are often interested in what a cocotte maker is, what it can be used for and how to cook dishes in it. Portion utensils are not used very often in the kitchen, but you still need to have a set of them. This will provide an opportunity to serve the holiday table in an unusual way and sometimes delight family members with delicious and unusual dishes.
Purpose and history of the cocotte maker
The French word "cocotte" means "chicken". Now it is difficult to establish why the small saucepan was invented: whether eggs were boiled in it or chicken dishes were baked. It is possible that the name was given because of the shape of the product: a small container with a lid and one long handle.
Despite the controversial origin of the word, experienced housewives know that they used to cook and continue to cook in cocotte makers a delicate French dish - julienne. Most often these are pieces of chicken meat in sauce, baked in portioned dishes. Julienne is served directly in the cocotte maker, so the dishes should have a decorative appearance.
Russian cuisine allows you to enrich the range of dishes for the cocotte maker with a variety of portioned snacks, traditionally made in pots. You can not only bake in cocotte makers, but also place them on a steamer rack or a water bath. Various products are used to fill the cocotte maker, and you can cook in it according to any recipes that require portioned dishes.
What types of cocotte makers are there?
All portioned julienne molds are divided into varieties according to the type of material from which they are made and the size of the bowl. Sometimes the selection criterion for the housewife is the decorativeness of the product. But for long service life and high quality of prepared snacks, you need to take into account the characteristics that good cookware should have.
Ceramics and clay
The traditional material for making cocotte makers is ceramics. Mini-pots have a convenient shape and are often decorated with paintings, which gives them a special decorative effect. It is best to choose products made from glazed ceramics. Unlike clay products, they have a smooth glassy surface that does not absorb odors. The glaze makes it easy to wash dishes by hand and in a machine.
The peculiarity of ceramic and clay (terracotta) pots is the insufficient heat resistance of the material. A high-quality clay cocotte maker (ceramic, terracotta, earthenware) can last for several decades if it is not dropped and the operating rules are followed:
- place the filled forms in an unheated oven or steam bath;
- When removing hot cocotte makers, place them only on a dry and warm surface.
Ceramic molds can be used in the microwave.
The disadvantage of any type of ceramic is its fragility and demands for constant temperature. Heating and cooling should only occur gradually. This increases the cooking time and creates risks for the housewife if the mold is accidentally hit.
Clay cocotte makers also have an individual characteristic that relates to disadvantages. They quickly absorb foreign odors and can only be removed by soaking the containers for a long time. Thick-walled terracotta also has a lot of weight.
What can you cook in a cocotte maker?
Cocotte makers are suitable for baking any food or preparing steamed portioned snacks. Finely chopped pieces of meat, poultry, and offal are most often used as ingredients, pouring them with a delicate sauce. Julienne can be prepared from mushrooms or seafood, as well as vegetables. Before storing, the products are fried.
A simple recipe for chicken julienne involves frying (5-7 minutes) chicken strips, onions and mushrooms. The prepared pieces are placed in layers in a cocotte maker, poured with cream and sprinkled with grated cheese. Bake until melted and browned.
It is convenient to prepare puddings and omelettes in molds. When making such dishes, it is better to use a double boiler or place cocotte makers in a water bath.
Onion perfection
Want to really impress your guests? Prepare soup in cocotte makers, but not simple soup, but French onion soup. Thanks to the properties of ceramics, which create a special thermal regime, the soup will not cook, but simmer. Therefore, its taste will be richer, and its subtle aroma will captivate everyone at the table.
Advantages and disadvantages of a specialized saucepan
The current domestic julienne in cocotte makers has only taste advantages, because after preliminary frying it is also baked in the oven in a container specially designed for this purpose. There is no talk of preserving the original benefits of the raw product after double hot processing with any shredding. The form for this kind of mushroom dish can be anything - specially processed potatoes, buns in the shape of small bowls, processed zucchini according to the same principle, or other products. And any of these edible containers is a julienne cocotte maker. Having been soaked in the contents during the cooking process, it will add charm to the dish. But there are also special dishes for this kind of food. It is usually portioned. The materials from which these utensils are made may be different, but they must be heat-resistant and safe in every sense. Ceramic cocotte makers fully meet all these requirements. Their modern design is extremely attractive. Dishes made from specially baked clay are very popular because the food created in it has a new, unique taste. Thanks to the thick walls, the cooking process itself changes - it turns out something between boiling, stewing and frying. In the age of global experimentation in combining incompatible ingredients, the cocotte maker cannot remain on the sidelines. And now a new dish appears - pork with oranges in wine sauce, brought to perfection in a portioned container. Frying pans, pots, and baking dishes guarantee, in addition to quick cooking, an increase in the taste of the final product. The dish in the cocotte maker is a vivid illustration of this.
What is a cocotte maker for?
A cocotte maker is a type of heat-resistant cookware that first appeared three hundred years ago in France. Local chefs were looking for a cooking method in which dishes made from vegetables would retain maximum benefits, and the ingredients themselves would not lose their original refined appearance.
Naturally, this required the invention of special utensils. This is how they came up with a cocotte maker - a ceramic pan with a tight-fitting lid that could withstand the temperature of the oven.
Celery, onions, carrots or beets, cut into thin slices, were sent into it, after pouring the vegetables with broth or sauce, depending on the specific recipe.
Thanks to this cutting, the products were ready in a matter of minutes, and the time of thermal exposure was significantly reduced, minimizing the loss of the beneficial properties of the products.
The successful experiment of French chefs with this cookware was not limited to preparing exclusively vegetable dishes. Over time, they came up with recipes with minced meat, mushrooms, chicken, fish, and the famous recipe for scrambled eggs.
There is a misconception that a cocotte maker is a saucepan with a long handle, the diameter of the bottom of which is 10-15 centimeters, and that it is intended exclusively for serving hot dishes in portions.
History says that the original purpose of the cocotte maker had nothing to do with preparing dishes in individual portions. (Although over time, the French actually equipped the cocotte maker with a handle and reduced it to a volume of 100-200 ml.)
Today, the tableware market offers various types of cocotte makers in round and oval shapes. Cocotte makers are made of cast iron, ceramics, copper and stainless steel.
Cast iron, including enameled cast iron, is the most suitable material for making cocotte makers. It is able to retain heat longer than other materials and simmer dishes in gradually cooling dishes. The use of oil when cooking in this case is not necessary due to the natural non-stick properties of cast iron.
The thick lid of the cocotte maker, which retains moisture, is equipped with special protrusions inside, through which accumulated condensation drips back into the pan, constantly splashing the food. The finished dishes are juicy and full of their own flavor.
By volume, cocotte makers are divided into very large (from 8 l), large (4-8 l), medium (2-4 l) and compact (up to 2 l).
Compact or mini-cocotte makers are attractive because they prepare individual portions of dishes. As a result, the ingredients, the amount of salt, spices, and so on vary.
If the guest, let’s say, does not eat onions, prefers lightly salted food, or is completely vegetarian, a mini-cocotte maker is the only correct option for dishes in which to prepare the treat.
The finished dish is served directly in the cocotte maker itself, placing it on a plate covered with a thick woven napkin.
Since the use of forks and table knives is not provided in this case (they eat from mini cocotte makers with a coffee spoon), it is preferable to chop the ingredients of the dish into tiny pieces.
Potential buyers of mini cocotte makers are also attracted by the aesthetic side of the issue. It is pleasant to serve dishes in such dishes. And if you take into account that the cocotte makers are originally decorated by the manufacturer, they will fit into a festive feast, decorating the holiday.
Chocolate velvet
In full screen
Cocotte makers also produce amazing desserts, no matter what - mousses, soufflés, muffins, biscuits. We suggest pampering your sweet tooth with chocolate fondant. Thanks to cocotte makers, it is easiest to achieve the main highlight of the dessert - a velvety texture with a liquid hot center.
Melt 170 g of dark chocolate and 130 g of butter in a water bath, stirring constantly with a wooden spatula. When the mixture has cooled, add 3 eggs one at a time, beating with a mixer. Separately, beat 3 yolks and 80 g of sugar into a light, thick mass. Gradually add 50 g of flour and chocolate base, mix well.
Grease the cocotte makers with butter, sprinkle with brown sugar and fill two-thirds with dough. Place them in the oven at 175°C for about 9–12 minutes. The dessert can be eaten directly from the cocotte makers, or served on a plate, garnished with berries, mint sprigs or a scoop of vanilla ice cream.
As you can see, the culinary possibilities of a cocotte maker are much wider than we used to think. You can cook hot snacks, healthy breakfasts, main meat and fish dishes, delicious soups and, of course, desserts in them. See for yourself with the help of a cocotte maker from the Faberlic by Julia Vysotskaya branded line. Thanks to this practical and stylish accessory, you will discover familiar dishes from a new side and replenish your culinary treasury with new ideas. And most importantly, you can always surprise your family and guests with original treats and beautiful, skillful serving.
Manufacturing materials
Having understood the features of the cocotte maker and clarified what it is, you can consider the materials from which this practical utensil is produced today. Each option has its own advantages and disadvantages:
- Ceramics. These saucepans are considered classic. The material can be glazed or unglazed. The first option is covered with glaze after firing, is characterized by smoothness, does not absorb fat or odors. The second has a porous surface that regulates the moisture of food, but quickly gets dirty. Pros: attractive appearance, products are suitable for cooking in the microwave, wood-burning oven, dishes remain hot for a long time, food does not stick to the walls. Disadvantage: The cookware may crack if placed in a hot oven or placed on a cold, wet rack. It is better to wash containers by hand.
- Stainless steel. The material is characterized by reliability and practicality, but is not suitable for use in the microwave. Pros: resistance to elevated temperatures, easy care, light weight. Minus: these cocotte makers often have a very thin bottom. Care includes washing, both by hand and in the dishwasher. If colored spots form on the surface of the dishes, you can remove them with citric acid or vinegar.
- Silumin. It is cast aluminum with the addition of silicon. The material is successfully used to make tableware. Pros: high levels of hardness, strength, resistance to temperature and chemical influences, corrosion, rapid heating of the walls and bottom. Disadvantages: high cost, the saucepan requires careful handling, you cannot stir food in it with sharp utensils. Caring for dishes consists of hand washing, without the use of abrasive compounds.
- Cast iron. Such products are convenient and versatile. Pros: the cookware is optimal for cooking in heated ovens, has non-stick properties, retains heat for a long time, ready-made dishes are distinguished by high taste and aroma properties. Cons: heavy weight, susceptible to corrosion, the material does not tolerate sudden changes in temperature, and is not suitable for storing food. Manual and automated washing is possible.
- Porcelain. Many European and Asian manufacturers produce dishes from this material, but French products are considered the most valuable. Pros: safety, presentable appearance, plain and painted models are available. Cons: not suitable for all heating sources, fragility. Caring for the cocotte maker includes hand washing.
- Silicone. Kitchen utensils made from this material have been in high demand in recent years. Pros: practicality, lack of toxic substances, bright colors. Disadvantage: the flexibility of the cookware sometimes causes discomfort during use. The products are resistant to different types of exposure; they can be washed in any convenient way.
The choice of a suitable cocotte maker depends on the purpose of the product. It is necessary to decide what the dishes are needed for, where they will be used, and whether it is convenient to care for them. The materials from which saucepans are made must be durable, practical, and aesthetically attractive.
Ceramics
Stainless steel
Silicone
Silumin
Porcelain
Cast iron
Ingredients for “Creamy Cocotte Eggs”:
- Chicken egg
- 4 things
- Green onion
- 1 bunch.
- Tomato
(small, you can take cherry tomatoes) - 3 pcs.
- Cream
(8 tbsp - for the tomato-onion mixture, 4 tbsp - for 4 molds (1 tbsp in each)) - 12 tbsp. l.
- Butter
- 3 tbsp. l.
- Dutch cheese
— 50 g
- Salt
(taste)
- Pepper mixture
(taste)
- Spices
(to taste, I have a mixture of Mediterranean herbs)
Cooking time: 35 minutes
Number of servings: 4
