Gorgonzola is a blue-veined Northern Italy's cheese , made from whole pasteurized cow's milk. It can be buttery or firm, crumbly and quite salty, with a 'bite' from its blue veining. Gorgonzola
angiesrecipes, together with Roquefort and Stilton are the world's best-known blue cheeses.

2 cup Cooked short-grain rice 200 g Gorgonzola

2 Eggs, medium 1 cup Fresh bread crumbs Vegetable oil for deep frying

1. 
   Beat eggs lightly with chopsticks until they are just combined. Gently stir in rice until thoroughly incorporated, taking care not to mash the rice. Dice the Gorgonzola.
   
   
   
2. 
   Scoop up 1 soup spoon of the rice mixture, place a cube of Gorgonzola in the center and top with another spoon of rice. Form into a ball with your hands and roll them in bread crumbs. Refrigerate them for 30 minutes.
   
3. 
   Heat the oil in a deep pan until hot. Fry the rice balls 5 at a time, about 5 minutes until they’ve turn golden brown. Serve immediately on a bed of salad.

Caesar Salad is named after chef Caesar Cardini who created it in his restaurant in Tijuana, Mexico in 1924. A typical Caesar salad comprises romaine lettuce and croutons dressed with Parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, and black pepper. Caesar salad is traditionally prepared at table side.

#Garlic Croutons: angiesrecipes	#Dressing: angiesrecipes
1/2 French loaf or Italian bread 2 tbsp Olive oil 2 Garlic cloves, crushed Salt and black pepper to taste	1 Egg at room temperature 1 tsp Garlic, minced 1 tail Anchovy fillet, chopped angiesrecipes Salt and black pepper to taste 1 tbsp Lemon juice, freshly squeezed 2 drop Worcestershire sauce angiesrecipes 3 tbsp Olive oil angiesrecipes 3 tbsp Parmigiano Reggiano, freshly grated 2 Romaine hearts

1. 
   Preheat the oven to 200C/400F. Trim the crusts from the bread then cut into small cubes. Season bread cubes with a pinch of salt and a generous amount of freshly ground black pepper. Toss them well. Combine the olive oil and crushed garlic in a bowl. Transfer garlic-oil into a mixing bowl. Add the bread cubes and gently mix by hand until the croutons are well coated. Place the garlic croutons on a baking tray and cook for 10 minutes. Leave the garlic croutons to cool then place in an airtight container.
   
2. 
   Remove root ends of each lettuce and separate leaves. Discard any damaged outer leaves and wash. Dry lettuce with paper towel and arrange on a serving platter. Store in refrigerator until ready to use. Cover the egg in a small bowl with boiling water and let stand for 1 minute. Immediately run cold water into the bowl until the egg can be easily handled.
   
3. 
   In another bowl, whisk together the garlic, anchovy, and salt until mixed. Blend in the lemon juice and Worcestershire sauce. Then add in the prepared egg and whisk until the mixture is thick. Slowly drizzle in the olive oil with one hand while vigorously whisking the mixture with the other. Once the mixture is thoroughly incorporated, add in half of the Parmesan cheese. Toss the croutons with 1/3 of dressing in a salad bowl until well coated. Add the Romaine lettuce hearts and the rest of the dressing. Toss until coated. Divide the salad between two chilled plates and sprinkle each salad with the remaining Parmesan cheese and coarsely ground pepper.

Tzatziki is made of thick yoghurt flavoured with cucumbers, garlic, lemon juice olive oil and dill. Traditionally it is prepared with sheep or goat’s yoghurt and served as an appetizer and used also as a dip. The key to make a great tzatziki is to use sour-cream like thick creamy yoghurt.

300 g 3.5% Whole-milk yoghurt, plain angiesrecipes 250 g 20% Quark angiesrecipes 1 tbsp Olive oil 1 tsp Lemon juice

6 clove Garlic 120 g Gherkin, pickled 1 tsp Dill, dried White pepper to taste

1. 
   Finely chop gherkin and cucumber. Combine quark and yoghurt in a medium bowl. Add in olive oil, lemon juice, garlic, dill, pepper and the cucumber. Stir all the ingredients until well-combined.
   
2. 
   Cover and refrigerate for at least one hour for best flavor. Tzatziki will stay fresh in the refrigerator for several days. If excess liquid accumulates on top, just pour it off. Stir each time before use.

Aromatic bluegray tiny "Poppy Seeds"angiesrecipes (Mohnsaat in German) are used to flavour breads, cakes, cookies, and many other dishes in European and Middle Eastern cooking. Poppy seedangiesrecipes is generally recognized as safe for human consumption as a spice or a natural flavoring. (according to 21 'Code of Federal Regulations' section 182.10 [1982]). Check Family Papaveraceae, Papaver somniferum L. for further information.

390 g Dinkel #1050 flourangiesrecipes 1 tsp Salt 50 g Sugar 4 g Instant dry yeast 240 g Whole milk

1 Egg 2 tbsp Olive oil 180 g Old dough 1 g Baking soda 50 g Poppy seedsangiesrecipes

1. In a mixing bowl, combine flour, salt, sugar and instant yeast. Add in milk, egg and olive oil. Mix the ingredients until combined. Add in old dough in portions and baking soda. Knead until a soft and smooth dough ball forms. Stir in the two thirds of poppy seeds and mix on the slow speed until incorporated. Alternatively sprinkle all the poppy seeds over the bread before baking.
2. Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a plastic wrap and let proof until doubled in size. Press the dough down and divide it into 4 or 6 even portions, each about 260 grams or 175 grams. Shape each dough into a ball and let rest, covered, for 10 minutes. One alternative is to divide the dough into 16 even portions for the individual buns.
3. Flatten each dough and roll out into an oval shape. Fold it into thirds, overlapping them in the center, press the dough down firmly. Turn over and roll out into a 30-cm long strip. Turn over, roll up and pinch seam to seal. Place 3 rolls, seam side down into a greased and floured loaf pan or lined with parchment paper. Cover and let rise until almost to the seam of the baking pan.
4. Once the dough has risen, brush the top with egg wash and sprinkle the rest of poppy seeds over. Bake in the middle rack of a preheated 200C/400F oven for 15 minutes. Adjust the oven temperature to 175C/350F and bake 18 minutes further or until done. Immediately remove loaves from the pans and cool on a wire rack.