Carrots and melted cheese are wonderful ingredients from which you can make tasty and budget snacks.
Just some 20-40 rubles and on the table will flaunt a whole bowl of bright salad or great sandwiches.
And, maybe, to make a roll of pita with carrots and cheese? And infect everyone around you with an orange mood!
Carrots with melted cheese - general principles of cooking
Carrots are used mostly fresh. Root is cleaned, washed and rubbed. It can be cut, but because of the rigidity of the product and to save time, it is better to use a grater.
Melted cheese can be of different consistency:
• soft (slightly thicker sour cream, sold in trays);
• medium (curd in foil);
• hard (sausage cheese).
For snacks, cheeses are most often taken in foil, as they are easy to use, inexpensive, have pleasant and different tastes. But sausage and soft cheese can also be taken. In this case, adjust the thickness of the dish by filling, add more or less. Sour cream, mayonnaise and sauces based on them are mainly used. Oil is charged, but rarely.
What else is put in carrots with cheese: garlic, herbs, spices, various vegetables and meat products. The ingredients are mixed, collected in layers, or crushed together and sandwiches are prepared, depending on the dish.
Recipe 1: Carrot Salad with Melted Cheese
Simple, inexpensive, and most importantly, very fast in making salad. For filling carrots with melted cheese, you can use not only sour cream, but also mayonnaise or thick yogurt. We take the usual cheese in foil.
Ingredients
• 3-4 carrots;
• 2 cheese in foil;
• 3 cloves of garlic;
• 100 grams of sour cream;
• Greenery.
Cooking
1. Peel carrots and rub. You can use a large or small grater at its discretion. 2. Finely rub garlic. You can use the press, but the grater we have already soiled, so we continue on it.
3. Free the cheese from the foil and rub it too.
4. Dress the salad with sour cream, add salt to taste and decorate with fresh greens.
Recipe 2: Carrot salad with “Soviet” melted cheese
Time-tested, but many forgotten snack with carrots and melted cheese. And once she rescued housewives and even adorned the festive tables.
Ingredients
• 3 carrots;
• 3 eggs;
• 2 cloves of garlic;
• 2-3 cheese;
• pepper and salt;
• 70-100 grams of mayonnaise.
Cooking
1. Clean and rub the carrot.
2. Boil eggs. They can also be rubbed or cut into small cubes. Do as you like.
3. Three processed cheese and peeled garlic cloves.
4. Season the salad with salt, pepper and dress with mayonnaise. Done!
Recipe 3: Sandwiches with carrots and melted cheese “Orange mood”
Another option is to use a win-win combination of carrots and processed cheese. Appetizer can be cooked with or without garlic, adjust the spice at its discretion.
Ingredients
• 100 grams of carrots;
• 100 grams of cheese;
• 1 clove of garlic;
• 30 grams of mayonnaise;
• parsley leaves;
• bread or loaf;
• a piece of butter.
Cooking
1. Carrots and garlic should be grated.
2. Add to them the chopped cheese, salt, pepper and mix with mayonnaise. Adjust the thickness of the mass of sauce. It should not be liquid, as it will be smeared.
3. Melt a piece of butter in a pan.
4. Fry slices of bread or loaf on both sides.
5. We smear carrot mass, decorate with fresh parsley leaves, you can use any other greens and you're done!
Recipe 4: Carrots with Melted Cheese and Nuts
Walnuts improve the taste of the salad, it becomes more refined, and prunes add a spicy acidity. You can fill the dish not only with mayonnaise, but also with sour cream or any other sauce, even just olive oil. Ingredients
• 200 grams of carrots;
• 120 grams of cheese;
• 30 grams of nuts;
• 50 grams of mayonnaise;
• 10 pieces of prunes.
Put garlic and salt as desired.
Cooking
1. Fill prunes with warm water. Let stand for 15 minutes, then squeeze and cut into small cubes. You can straw.
2. Carrot rub on any grater, small or large. Also processed cheese.
3. We combine with prunes, we dress with mayonnaise, mix.
4. Fry the nuts for a minute in a frying pan, then cut into slices or just shake, but not very finely.
5. Sprinkle the salad with nuts and you can take a sample.
Recipe 5: French carrot salad with melted cheese
A variant of the most delicate salad with carrots and cheese. A special flavor gives onions, which is pickled in acetic solution. The dish can be collected in a deep salad bowl or on a flat dish.
Ingredients
• 2 carrots;
• 200 grams of cheese;
• 1 large apple or two small ones;
• 1 onion;
• 3 eggs;
• vinegar, spices;
• mayonnaise for refueling.
Cooking
1. Cut cubed peeled onion. In half a glass of water we dissolve table vinegar to make the marinade sour, add a pinch of sugar and place onions. Give marinated for half an hour.
2. We rub the peeled carrots, put them in a salad bowl, lightly sprinkle with salt, lubricate with mayonnaise.
3. Now lay out the peeled and grated apple, also lubricate the sauce.
4. Next comes pickled onions, which need to be pressed from the vinegar. This layer is not smeared.
5. Three on top of boiled eggs, mayonnaise.
6. Now it is the turn of the processed cheese, which can also be missed, but not much.
7. Align the top layer with a spoon, decorate the salad with carrot slices, greens.
Recipe 6: Carrots with melted cheese in pita
A variant of a very interesting and tasty snack from Armenian thin pita. If you take it with you, you can wrap it in the form of shawarma. And for the table is better to prepare a roll, bright and elegant. What we will do. Ingredients
• 1 pita leaf;
• 200 grams of carrots;
• 200 grams of cheese;
• 2 cloves of garlic;
• 1/2 bunch of greens;
• mayonnaise, salt;
• 1 Bulgarian pepper.
Cooking
• Rub the carrot with garlic and cheese.
• Add finely chopped Bulgarian pepper.
• Put chopped greens, any. You can take several types.
• Fill with salt and mayonnaise.
• Unfold the lavash sheet on the table, spread the filling.
• We fold a thick roll and put it in the fridge for 10 minutes, you can hold it longer. It is necessary that the bundle slightly stiffened and grabbed.
• We get a roll, cut into pieces and a bright snack is ready! If you are ashamed of the smell of garlic, then you can not put it, but add pepper, a mustard spoon for sharpness.
Recipe 7: Carrots with Smoked Smoked Cheese
Spicy version of the salad, in which smoked sausage is added. You can also use sausage cheese instead of the usual processed cheese. The taste will be even more expressive.
Ingredients
• 150 grams of cheese;
• 2 carrots;
• 150 grams of sausage;
• 1 cucumber;
• greenery;
• spices;
• mayonnaise or sour cream.
Method of preparation
1. Carrot rubbed coarsely, salt, pepper and grind hands to make juice.
2. Add grated cheese.
3. Cut the sausage into strips and also send to the salad.
4. Remove the tips from the cucumber. If the seeds are small, then it can also be rubbed. Or simply cut into thin strips.
5. Put the greens, dress the salad with mayonnaise, mix and cook! To taste, you can add a clove of garlic or finely chopped onion.
Recipe 8: Spicy carrots with melted cheese and nuts
Recipe for a starter, salad or mass for sandwiches. Depending on destination, it is possible to rub products smaller or larger. For a sandwich spread you can grind everything with a blender.
Ingredients
• 100 grams of carrots;
• 1/4 tsp. red pepper; • 1 soft cheese;
• salt;
• mayonnaise.
Method of preparation
1. Clean the carrots, finely rub.
2. Mix with soft cheese.
3. Add salt and pepper, you can put chopped greens and you're done! If the mass is not viscous, then add a little sour cream or mayonnaise.
Carrots with melted cheese - tips and tricks
• The main secret of a tasty salad is juicy and sweet carrots. From the sluggish and shriveled root, nothing worthwhile will come out.
• To easily grate the processed cheese, hold it in the freezer. It will harden and deal with the task will be much easier.
• To prevent the cheese from sticking to the grater, it should be greased with a small amount of butter. You can simply take a piece and rub the desired side. Or moisten a cloth in vegetable oil and walk on the surface.
• If you rub a lot of carrots, you can fold it in a bag and put it in the fridge or freeze it.
• Fresh garlic in snacks is easily replaced with dried ones and after infusing snacks the taste is almost the same. But remember that the concentration of the dried product is much higher than the crude. You need to put less of it, otherwise the dish will be too spicy.
