Zucchini in balsamic cream

Submitted by enr on 11 Jul 2013
1.2 kg small zucchini (dark green zucchini)
100 g cream goat feta cheese or cream cheese with herbs
100 g strained sour cream
4-5 tbsp cream di balsamico
4- 5 tbsp chopped parsley
3-4 tbsp mayonnaise
salt, coarsely ground black pepper
handful of walnuts for garnish
Zucchini in balsamic cream
Photo added on
Photo author
Wash zucchini and cut in half lengthwise. Baked on a grill or grill pan, the flame is maintained low, so when Nagar is nice, zucchini are soften, but crunchy. Put them in a bowl, sprinkle with salt and pepper and leave to cool completely. Sectioned across and then into thick strips. From the cream the feta cheese, sour cream, mayonnaise and cream di balsamico is made thick cream. Tsuki allocate portions, put them on the cream, sprinkle with plenty of parsley and garnish with walnuts. Serve chilled. * Crema di Balsamico is a type of balsamic reduction and buy ready.
0 users
11 Jul 2013


Rally strained sour cream you do it or buy?

Nevi, I use a product that says Schmand, and is translated as cream, but it is very thick, has 24% fat (sour cream is only between 10 and 15%) and in my personal experiment shmand tastes and qualities such as sour cream, which is drained to density as can turn the bowl to retain its shape. I hope I have explained properly :)

Interestingly, this lightweight version of sour cream is about 20% fat and is usually around 35% ... Different standards.

It is really interesting :) Shmandat than fat has a high percentage of dry matter, so after breaking wasted no structure, but remains thick. Drained yogurt for example, after breaking becomes oily liquid mass. Therefore I use almost exclusively shmand creams, cakes, cooking and so on.. And strained milk dilution;)

I tried to smash, but says that is cream and cultures, does not mention the addition of dry matter. Look in BG sour cream are about 20%.

No, not about added solids. Shmanda you buy is natural, but because there are less liquid, the percentage of dry matter automatically rises. Density is due to the dry matter, not fat, I mean it. But otherwise permitted him put starch far as I know, only few companies do it.

Ah, clearly, I think that we agreed :)