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Inspired living

Sponsor Recipes: That's Amore Cheese


Thatsamore1

Thatsamore1

See the recipes below for some of the delicious creations you can make with That’s Amore Cheese.

 

Pistachio Cream Cookies

Serves: 4

Ingredients

Method

  • Cookies
  • 150g almond meal
  • 50g olive oil
  • 50g honey
  • 1–2 tsp water
  • 100g chocolate chips

  • Filling
  • 300g unsalted pistachios
  • 1 tbsp coconut oil
  • ½ tbsp honey
  • ½ tsp kosher salt
  • 300g That’s Amore Cheese Mascarpone
  1. Preheat oven to 145°C.
  2. To make cookies, combine almond meal, olive oil and honey. Add 1–2 tsp water and form into dough. Mix through chocolate chips.
  3. Line baking tray with baking paper.
  4. Form dough into 12 cookies using small ice-cream scoop and press onto baking tray.
  5. Bake for 25 mins and set aside to cool.
  6. While cookies are cooking, place pistachios in food processor. Blend and slowly add coconut oil until smooth butter is formed.
  7. Lightly whip That’s Amore Cheese Mascarpone. Fold through pistachio butter to create marbling effect.
  8. Spread pistachio mixture in between two cookies and serve.

Minestrone di Bufala

Serves: 4 

Thatsamore2

Ingredients

Method

  • 1½ tbsp olive oil
  • 1 onion, chopped
  • 1 leek, chopped
  • 1 carrot, chopped
  • 250g pancetta, chopped
  • 1 celery stick, chopped
  • 2 bay leaves
  • 250g pumpkin, chopped
  • 2 potatoes, chopped
  • 300g cauliflower, chopped
  • 1.5L vegetable stock
  • 3 Roma tomatoes, diced
  • 1 zucchini, chopped
  • Half bunch asparagus, chopped
  • 200g cup frozen peas
  • Salt & pepper, to taste
  • 400g tin cannellini beans, rinsed
  • 100g That’s Amore Cheese Bufalotto
  • Crusty bread, to serve
  1. Heat olive oil in large saucepan, add vegetables and bay leaves and cook in pot for 3 mins or until onion is soft.
  2. Add pumpkin, potatoes and cauliflower to saucepan, add vegetable stock, cover, bring to boil and cook for 20 mins at low heat.
  3. Add diced Roma tomatoes, zucchini, asparagus and frozen peas. Add salt and pepper to taste and cook for 5 mins until vegetables are tender.
  4. Stir through cannellini beans, rinsed.
  5. Serve with crumbled That’s Amore Cheese Bufalotto and crusty bread.

Radicchio, Fennel and Pepper Caciotta Salad

Serves: 4

Thatsamore3

Ingredients

Method

  • Croutons
  • 3 medium slices ciabatta
  • 1 tbsp lemon zest
  • ½ cup olive oil

  • Dressing
  • 2 tbsp lemon juice
  • 2 tbsp balsamic vinegar
  • 1 tsp oregano
  • ½ cup olive oil
  • Salt & pepper, to taste

  • 1 small fennel bulb, thinly sliced
  • 1 small head radicchio, leaves halved
  • 1 baby cos lettuce, leaves halved
  • 1 orange, peeled & segmented
  • 300g That’s Amore Cheese Pepper Caciotta, sliced into 10 wedges
  1. Preheat oven to 180°C.
  2. To make croutons, cut bread into cubes. Toss with zest and ¼ cup olive oil. Place on rimmed baking sheet and bake for 10 mins. Set aside to cool.
  3. To make dressing, whisk lemon juice, balsamic vinegar, oregano and olive oil. Season with salt and pepper.
  4. Combine fennel, radicchio, baby cos lettuce, orange and That’s Amore Pepper Caciotta in bowl. Add dressing and toss to combine.
  5. Transfer to plate and serve with croutons.