Appetizer cake with cheese and couscous

Name: Appetizer cake with cheese and couscous
Ingredients: 500 g sweet cheese; 50 g cheese; 1 egg white; 5 egg yolks; 2 green onion stalks; 600 g couscous (cooked; I used Hutton brand); 50 g red bell pepper; 2 tablespoons flour; 1 teaspoon salt; 1 bunch of dill (optional)

Appetizers - Appetizer cake with cheese and couscous by Celia N. - Recipia

The savory cheese and couscous loaf came to me from a very common situation: I had leftover cooked couscous from a meal and didn’t want to throw it away. I combined it with sweet cheese, eggs, cheese, green onions, and bell peppers, resulting in something closer to a hearty souffle than a classic loaf. It’s a simple recipe, perfect for a savory breakfast, a snack, or an appetizer that can be easily portioned. Quick Info Preparation time: not specified in the original recipe Baking time: 50-60 minutes Total time: preparation time plus 50-60 minutes of baking Servings: number not specified; the loaf can be sliced after cooling Difficulty: easy Recipe type: savory loaf with cheese, couscous, and vegetables Ingredients 500 g sweet cheese 50 g cheese 1 egg white 5 egg yolks 2 green onion stalks 600 g cooked couscous 50 g red bell pepper 2 tablespoons flour 1 teaspoon salt 1 bunch of dill, optional You will also need a baking tray lined with parchment paper. The couscous used must be already cooked and weighed in this amount. The original recipe mentions Hutton brand couscous, but you can use any cooked couscous you have on hand. Preparation method 1. Preheat the oven to 180 degrees Celsius. Prepare the tray and line it with parchment paper. 2. Place the sweet cheese in a large bowl. Add the egg yolks and mix with a hand mixer until you achieve a smooth, lump-free mixture. 3. Incorporate the cooked couscous. Stir with a spoon until it is evenly distributed in the cheese and egg yolk mixture. 4. Finely chop the green onions. Cut the cheese into small cubes and add it to the mixture, along with the flour. Mix well. 5. Dice the red bell pepper and add it to the bowl. Add the salt and, if using, the chopped dill. Mix gently without crushing the vegetables or cheese cubes too much. 6. In a separate bowl, beat the egg white with a pinch of salt until stiff peaks form. 7. Add the beaten egg white to the mixture and fold it in gently with a spatula. It’s important not to mix aggressively to keep the foam as airy as possible. 8. Pour the mixture into the prepared tray and smooth the surface. 9. Bake the loaf on the middle rack of the oven at 180 degrees Celsius for 50-60 minutes. It’s done when the top is golden brown. 10. Let it cool before slicing. The mixture is more delicate while hot, and the slices are easier to cut once it has set. If you don’t want to separate the eggs, there’s a simpler option: add the whole eggs at the beginning over the cheese and mix until fully incorporated. In this case, there’s no need to beat the egg white separately. Why I make this recipe often I prepare it when I have leftover cooked couscous and want to use it in a different dish. It’s also a practical solution for a savory snack that slices easily and can be packed. The cheese and eggs give the mixture consistency, while the green onions, bell pepper, and cheese add flavor without needing many ingredients. I also like that the recipe doesn’t require complicated preparation. The most tedious part is chopping the onion, bell pepper, and cheese, and the rest can be mixed directly in the same bowl. If I use the whole egg version, the preparation is even quicker. Tips Use well-drained sweet cheese. If it’s too wet, the mixture will be softer, and the loaf may need more time to brown. The couscous must be cooked before starting the recipe. If it’s very wet or clumpy, fluff it a bit with a fork before adding it to the bowl. Chop the bell pepper and onion into small pieces so the vegetables distribute evenly in the mixture and you can slice the loaf without it crumbling. The egg white is incorporated at the end with a spatula. If you choose this step, do not mix quickly with a spoon or mixer. The baking time is 50-60 minutes, but keep an eye on the surface towards the end. The loaf is done when it is golden brown, as indicated in the original recipe. Substitutions Dill is optional, so you can omit it without changing the structure of the dish. Sweet cheese is the main ingredient in the mixture and doesn’t have a specified substitute in the original recipe. To maintain the texture and proportions, it’s preferable not to replace it with another type of cheese without adjusting the other ingredients. You can use cooked couscous from any brand. The amount should remain at 600 g, measured after cooking. Variations The whole egg version is the simplest modification mentioned in the recipe. Instead of separating the eggs, you add them whole at the beginning over the cheese and mix until fully incorporated. For a more flavorful mixture, you can use the dill from the ingredient list. It remains optional, so the loaf can also be prepared without the herbs. If you have leftover cooked couscous, you can weigh it and use it only if you reach the indicated 600 g. The amount of couscous is important for the final texture. Serving ideas The loaf can be served warm or after it has cooled, sliced. It’s suitable as an appetizer, savory snack, or breakfast. You can place it on a platter alongside other appetizers, especially when you want to use leftover couscous from a previous meal. For a simple serving, just cut it into suitable pieces and serve it as is. Frequently asked questions Can I use uncooked couscous? No. The recipe uses 600 g of cooked couscous. The amount is measured after preparation, not before. Is it mandatory to separate the eggs? No. Separating the eggs and beating the egg white helps achieve a fluffier mixture, but the recipe also offers a quicker option. You can add the whole eggs at the beginning and mix them together with the cheese. What should I do if the sweet cheese is very wet? Drain it before use. Cheese with high moisture content can make the mixture softer and affect the baking time. Can I skip the dill? Yes. Dill is mentioned as an optional ingredient and can be omitted. How do I know when it’s done? The loaf should be golden brown on the surface after about 50-60 minutes of baking at 180 degrees Celsius. The original recipe also indicates placing it on the middle rack of the oven. Nutritional values The values below are estimates for the entire recipe and for a portion calculated roughly from eight servings. They can vary depending on the type of sweet cheese, the fat percentage of the cheese, and the composition of the cooked couscous. For the entire amount: Approximately 2,100 kcal Protein: approximately 135-140 g Carbohydrates: approximately 195-205 g Fats: approximately 60-65 g For one portion out of eight: Approximately 260-265 kcal Protein: approximately 17 g Carbohydrates: approximately 25 g Fats: approximately 8 g These figures are not exact nutritional values, as the recipe does not specify the type of sweet cheese and the values on the couscous packaging. Differences can be especially noticeable in calorie count and fat content. Storage and reheating The original recipe does not specify a storage time. After cooling, the loaf should be kept in the refrigerator, in a closed or covered container, as it contains cheese and eggs. For serving, it can be consumed cold or heated. If reheating, do so gradually, in portions, until it reaches the desired temperature. There is no need to put it back in the oven for a long time, as it may dry out and lose its soft texture.

Appetizer cake with cheese and couscous

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