/4 cup of the Manchego and whisk until melted; Whisk
4 ounces of the grated Manchego, the sugar, baking powder, and
In a large bowl, whisk honey and vinegar until combined. Whisk in oil; season with salt and pepper.
Add arugula, sun-dried tomatoes and almonds to the dressing.
Lightly toss.
Using a vegetable peeler, thinly shave the Manchego; add half to the bowl, and toss to combine.
Divide among four serving or salad plates; top with remaining Manchego.
Serve immediately.
Put the onion, sugar, spices, ginger and vinegar in a pan and cook together slowly until the onion is completely softened. Add the fig wedges and cook for another 5 - 10 minutes until the figs are just starting to break down.
Drizzle olive oil over the baguette slices and grill/broil until toasted.
Serve chutney over baguette slices, top with shaved manchego and a few rocket leaves.
ortilla with 2 slices of manchego cheese and fold them in
br>Add the slices of Manchego cheese and Chorizo.
Top
Add green onions, chorizo, and Manchego cheese; toss to distribute evenly
ushrooms with smoked Gouda and Manchego cheeses.
Bake in the
Preheat oven to 400 degrees F (200 degrees C).
Stuff 1 piece manchego cheese into each date and then wrap with 1 piece bacon, securing with a toothpick. Arrange dates in a shallow baking dish with the bacon seam down and 1 inch between pieces.
Bake in preheated oven for 5 minutes, turn dates with tongs, and continue baking until bacon is crisp, 5 to 6 minutes more. Drain on a plate lined with paper towels.
Pour olive oil into a 12-inch frying pan or 14-inch wok over medium-high heat. Add green beans and stir often until tender-crisp and lightly browned, 10 to 12 minutes. Add garlic and stir just until fragrant, 1 minute.
Add wine, lime juice, and salt and pepper to taste; stir until liquid boils, 1 minute. Pour into a serving dish and sprinkle with Manchego cheese. Serve hot.
oat.
Serve topped with Manchego.
o coat.
Add shaved manchego to each salad serving if
Heat olive oil in a large skillet that has a lid.
Fry onion until browned.
Add chicken and brown on all sides.
Add garlic and cook 1 minute.
Add rice, broccoli, chicken broth, saffron, and shrimp. Reduce heat to medium and cook, covered, for 20 minutes. Do not stir!
Add asparagus on top, cover again and cook 5 minutes, or until asparagus and rice are tender and chicken is cooked through.
Serve topped with manchego.
he heavy cream. Add the Manchego, chevre and Parmesan. Stir in
Dice cheese and red peppers into small bite-size pieces.
Zest/grate lemon peel (no white).
Combine cheese, red peppers, lemon zest, almonds, 3 tablespoons olive oil, oregano, salt, pepper, and red pepper; let stand 15-20 minutes for flavors to blend.
Preheat grill pan on medium-high 2-3 minutes. Coat chicken with 1 tablespoon olive oil; sprinkle with lemon pepper (wash hands). Place chicken in pan; grill 4-5 minutes on each side or until 165 degrees.
Slice chicken; top with cheese mixture and serve.
hen 2 tablespoon of the manchego cheese.
Lay the poblano
Heat the oil and butter in a medium saucepan over medium heat until butter is melted. Add the flour and cook 1-2 minutes while whisking frequently. Gradually add the milk while whisking and continue to cook another 2-3 minutes. The mixture should be smooth. Switch to a wooden spoon and stir in the ham, cheese and nutmeg. Cook another 1-2 minutes while stirring. The mixture will pull away from the sides of the pan. Taste the mixture and add Kosher salt if desired. If the ham and cheese are salty so you probably won't need to add any additional ...
heese, or a chunk of manchego cheese sprinkled with rosemary for
Preheat the broiler.
In a bowl, combine the crabmeat, mayonnaise, creme fraiche, parsley, chives, mustard, lemon juice and 3/4 cup of the Manchego.
Spread in an 8-by-11-inch baking dish.
Top with the piquillos and sprinkle with the remaining Manchego.
Broil until the cheese is melted and the dip is heated through.
Serve hot with bread or crackers.
portion of the grated Manchego. Bake until toasty and crisp