Anyway Cafe

The Kaffeost , typical of northern Sweden and Finland and coming from Swedish Lapland, boasts the distinction of being often included in the list of the most extravagant coffee in the world. This beloved local specialty, which literally means “coffee and cheese”, requires these two ingredients to be served and savored together. What for us is an unusual combination, from the locals is actually seen as the perfect way to enhance the flavors of the two ingredients, obtaining a rich and creamy flavor and texture.

From the coffee ritual to that of Kaffeost in northern Sweden

The steaming cup of coffee is not just part of the traditional Kaffeost, but can almost be considered an official national drink. In fact, Sweden has one of the highest rates of coffee consumption in the world, and the practice of siping it in the breaks marks many moments of everyday life. 
The Kaffeost , however, is designed differently. If coffee is preferred at break time, this is defined rather as a social ritual, to be always shared in joy and in good company , with old and new friends. This aspect has its roots in the culture and tradition of Swedish Lapland.
Here, in fact, coffee is served in birch wood cups, and is a fundamental sign of welcome and hospitality, just as it is a sign of rudeness to refuse it. In short, in these areas drinking coffee together is seen as the most common and important way to share a moment.

Leipäjuusto cheese and pairing with coffee

The cheese used for Kaffeost is the leipäjuusto , also called “bread cheese” or Finnish squeaky cheese, but its name varies according to the local dialects. It is a cheese made mainly from cow’s milk, but in some cases also from sheep’s milk or reindeer’s milk. The preparation requires that the milk be curdled and given the shape of a round disc about two or three centimeters thick. Only afterwards the leipäjuusto is baked, grilled or cooked flambè to give it its distinctive brown or charred signs. Tradition has it that this cheese is finally dried, so as to last for several years, and then cooked on the flame to be softened and eaten. Its taste is neutral and delicate and the consistency is semi-hard.
A traditional and widespread way to eat leipäjuusto is to fry it in a pan with butter, until it softens and becomes juicy, and to add camember jam. 
In Kaffeost, the cheese is served in cubes to be dipped in coffee . In this way part of the leipäjuusto melts and merges with the drink, the rest, however, can be collected at the end with a teaspoon. 

For many, the aubergine is synonymous with Parmigiana: in fact, who does not love this dish? Typical summer vegetable , the aubergine is part of the category of vegetables that can not be eaten raw. This fact is due to the presence of solanine, a toxic substance with a bitter taste, which during cooking decreases, therefore not dangerous for health. Even if they have very few kilocalories, about 18 for a hectogram, in cooking, the aubergines absorb a lot of the seasoning, so you have to pay close attention to the way used to cook them.

In supermarkets we often find aubergines of different shapes and colors: round, elongated, oval and white, light purple, very dark purple, even there are yellow or pink aubergines. The white eggplants have a more delicate flavor, they are not to love so good to be grilled. The dark purple aubergines , with an elongated shape, have a very strong flavor, a very fine peel and a fast cooking time so they are perfect for preparing sauces or for seasoning risottos and pasta dishes.

The property

If you have problems with water retention, start to include the aubergines in your diet more often: thanks to the high water content, this vegetable has diuretic and draining properties, so it is an excellent ally against cellulite . In addition, being rich in fibers, they help digestion and regulate intestinal functions (goodbye constipation). In addition to this, the aubergine is a rich source of mineral salts such as calcium, magnesium and potassium, thanks to which the consumption of this vegetable promotes the purification of the liver. The aubergines are also given antioxidant, laxative and anti-inflammatory properties.

Finally, the aubergines are also used in cosmetics: the tannin content (responsible for the bitter taste) has antioxidant properties, thus  neutralizing free radicals that damage cells and tissues.

With what to combine the aubergines

Aubergines are very versatile: in fact they can be combined with most of the summer vegetables such as zucchini, potatoes, carrots, tomatoes and peppers. They marry very well with basil, mint, marjoram, thyme, parsley, sage and garlic. It enhances the flavor of this vegetable by adding a pinch of black pepper, curry, fennel and sesame seeds in the recipes. Aubergines are used a lot not only as a side dish, but also as a condiment for pasta dishes (the famous pasta or baked pasta).

They lend themselves to many dishes, from delicious appetizers to desserts. And already, the coupled aubergine – chocolate is the star of a delicious cake from Campania.

How to cook aubergines

If you have in mind a dish with aubergine baked, before starting to cook you have to remove the bitter taste of the vegetable. For this, fill a basin with very cold water (add also a few ice cubes), wash the aubergines well, cut into the desired shape and dip for about 30 minutes.

Squeeze the eggplant well and start cooking. If you want to cook the aubergines on the grill or use for the parmigiana, wash and cut into the desired shape, put in a metal colander, sprinkle with coarse salt and place on a weight. Leave it for about an hour and before cooking, dry with a clean cloth.

Apparently preparing a slice or a hamburger in a pan seems to be the easiest thing in the world: indeed it is, provided you follow some small but fundamental rules. In this article we will reveal all the secrets on how to cook the meat in the right way!

1) The meat should be cooked at room temperature!

Pulling the meat out of the fridge and throw it in the pan or on the plate is usually the norm, but it is a big mistake, because putting cold meat in the pan would lower the temperature of the pan too, preventing proper cooking!

Always remember to take the meat out of the fridge at least half an hour before putting it to cook , and remember that the same rule applies when we buy the packaged meat, stored in refrigerated counters of the supermarket!

2) Always hot plates and pans!

One of the most important rules that all those interested in learning how to cook meat in the right way should know, is that which says that  plates and pans should always be made to warm up well before : only in this way on the surface of our hamburger or our slice will form the characteristic crust that, in addition to making them very good, will seal all the juices inside, keeping them soft and juicy.

The other big risk of cooking the meat in a cold pan is that of practically “boiling” it, do it at least 5 minutes before putting meat on it and absolutely do not use lids , because they would only contrive to form harmful steam.

3) Salt always goes on afterwards!

Learning how to cook meat also means learning to salt it in the right way: did you know that sodium chloride alters the composition of meat proteins? Putting it before cooking would force it to make the meat extremely soggy , attracting all the water from its cells to the surface and making it much less appetizing, especially when it comes to hamburgers (which tend to become very tacky if salted before cooking).

As a general rule, cook the meat first and then serve it with the foresight of putting a saltcellar on the table, so that all the diners can season it to your liking.

4) Long live the iron pans!

Our grandmothers had no doubts about how to cook meat: they put it in the old iron pans and we needed really delicious dishes!

If you have one you have no doubts: it is the best method to allow the surface of the meat to “caramelize” instantly , through a special chemical reaction that takes place thanks to the iron it is made of. The iron pans help to spread the heat in a fast and uniform way, so they are the best across the board!

If you prefer to use the plates instead, opt for those in cast iron , not too comfortable because heavy, but also very good conductors of heat!

5) Always be delicate!

There is nothing worse than putting a hamburger or a nice slice of meat in a pan and starting to torture them with the tips of the fork, turning them over and over. The less meat is touched and the better : turn it only once and do not dream even remotely to pierce it with a fork, as it is the best way to make them lose all the juices stored inside, essential to make it soft, tasty and juicy .

Now that the main tricks on how to cook meat to the best you know, you just have to get to work and let us know if they work!