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Posts Tagged ‘cheese’

What you need:

For the witches brew

6 cups broccoli florets – steamed

2 cups veggie or mushroom broth
1/3 cup soy creamer, plain
1 cup white potato, baked with skin
1 cup white cannellini beans
2 Tbsp apple cider vinegar
1/3 cup grated cheddar cheese
2-3 Tbsp olive oil + salt to taste
2 Tbsp maple syrup (optional for a sweet accent)
garnish: roasted broccoli florets coated in melted cheddar cheese

For the Cheesy Garlic Broomsticks and Witches Hats
1 ball pizza dough
garlic granules
1/4 cup melted butter
1/2 cup grated cheddar cheese

What you do:

Prepare soup in a high speed blender or use immersion handstick blender).

First steam 6 cups of broccoli florets. Add 3 cups to a blender. Also add in the potato, beans, cheese, creamer, optional oil/butter and veggie broth. Blend until smooth. Add in the remaining broccoli and either pulse to keep the soup “chunky” style or puree smooth for a creamy soup. Salt and pepper to taste. Simmer on stove top until ready to serve.

For the broomsticks:

preheat oven to 200 C /400 F / gas mark 6

Roll out dough to 3/4 ” thick. Slice into long strips (the broomsticks). Then using about 1/4 of the dough, cut out triangle shapes. You can make these into witches hats as well as use them for the broomstick bristles. Slice the triangles into a broom shape. The dough will rise as it bakes, but still resemble the brooms. Lay the brooms and hats on a greased baking sheet. Brush with melted butter & sprinkle with garlic and cheese.

Bake for ten minutes, Broil on high for an additional minute until the cheese bubbles.

Serve the brew!

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What you need:

175g plain flour
90g butter, chilled and cubed
90g double Gloucester cheese, grated
3 tbsp skimmed milk
1 tsp Marmite

What you do:

Preheat the oven to 200 C / 400 F /gas mark 6

Put the flour and butter into a food processor. Put the lid on and whizz for about 20 seconds until it looks like breadcrumbs. Add the cheese and milk and whizz again for about 30 seconds, until it forms into a ball. Tip out, wrap in cling film and pop in the freezer for 15 minutes to chill.
Put the dough between 2 sheets of non-stick Teflon, or 2 sheets of baking paper. Use a rolling pin to flatten the dough, then roll out to a rectangle, about 1cm thick. Cut 6 broomstick shapes from the pastry, each about 10cm long and spaced well apart. Make about half a dozen cuts to form the ‘brush’ of each broomstick. Using a palette knife, gently ease them onto a Teflon- or baking paper-lined tray. Re-roll the pastry and make another 6 broomsticks. Add these to the baking tray.
Mix the Marmite with 1 tsp of hot water and brush over the brooms to glaze.Bake in the oven for 10 minutes or until crisp and golden brown.

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What you need:

340g sliced smoked salmon or smoked trout
100g cream cheese
200ml carton crème fraîche
Finely grated zest of 1 lime and the juice of 2 limes
2 ripe avocados
Small handful of chopped fresh coriander, plus extra leaves to garnish
Crackers or grissini, to serve

What you do:

To prepare:

To prepare:

Put 285g smoked salmon in a food processor and whizz until finely chopped. Add the cream cheese, crème fraîche and zest and juice of 1 lime. Season with salt and freshly ground black pepper and whizz until really smooth. Transfer the salmon mousse to a bowl, cover and chill for 15 minutes.

Halve and stone the avocados. Scoop the avocado flesh out into a food processor (ideally a mini one), add the juice of the remaining lime and the chopped coriander and season to taste with more salt and freshly ground black pepper. Whizz until really smooth. Cover and chill for 15 minutes.

Fill 6 shot glasses three-quarters full with the salmon mousse. Smooth the surface, then top with a neat layer of the avocado mixture. Place on a tray, cover with a large sheet of cling film and pop in the fridge for 30 minutes.

To serve:

Remove the salmon mousses from the fridge 10 minutes before serving them. Cut the remaining smoked salmon into thin strips, then roughly fold them and place on top of each mousse. Top each with a coriander leaf and serve with crackers or grissini to spread with salmon and guacamole mousses.

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What you need:

1 litre vegetable stock or cold water
250g polenta or coarse maize
1 tsp salt
1 tsp dried oregano
1-2 tbsp olive oil
Fig and red onion relish
75g goat’s cheese
Freshly ground black pepper

What you do:

Bring the stock to the boil in a large saucepan. Combine the polenta, salt and oregano then quickly whisk them into the boiling liquid. As soon as it comes to the boil again, reduce the heat and exchange your whisk for a wooden spoon. Simmer the polenta, stirring regularly, for about 10 minutes or until thick and porridge-like. Be careful as it will splatter volcanically.

Line a baking tray with parchment paper and quickly spread the polenta evenly over it so it is no more than 1cm (½in) thick. Use a dampened pallet for at least 30 minutes. (The recipe can be prepared up to two days in advance to this stage.)

Using a 3-4cm (1¼-1½ in) round cutter, cut out rounds from the polenta. Brush both sides of each round with olive oil and cook the wedges either under a hot grill or in a griddle pan, turning once, until golden and crisp. Alternatively heat 1 tbsp oil in a non-stick frying pan and fry both sides until golden brown, about 2 minutes each side.

Place the polenta rounds on a serving platter. Put a dollop of Fig and red onion relish on each round and top with a small cube or crumble of goat’s cheese and a grind of black pepper.
Serve warm or at room temperature.

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what you need:

85g watercress, coarse stems removed
115g cream cheese
1 pinch salt
1 pinch black pepper, freshly ground
600g salmon fillet, skinless
400g puff pastry
100g flour, for dusting
1 egg, beaten, to glaze

What you do:

Preheat the oven to 200C  / 400F /Gas mark 6.

Chop the watercress very finely, place in a bowl, add the cream cheese, season generously with salt and pepper, and mix well.

Cut the salmon fillet into 2 pieces. Roll out the pastry on a lightly floured surface to a thickness of 3mm (1/8in). It should be roughly 7.5cm (3in) longer than the salmon pieces and just over twice as wide. Trim the edges straight. Transfer to a lightly greased baking tray.

Place 1 piece of salmon in the middle of the pastry. Spread the top with the watercress cream and place the other piece of salmon on top. Lightly brush the pastry edges with water, then fold the 2 ends over the salmon. Fold in the sides so they overlap slightly and press together to seal. Re-roll the trimmings and use to decorate the top of the pastry, if liked. Brush with beaten egg, and make 2 or 3 holes with a skewer to allow steam to escape.

Bake for 30 minutes, or until the pastry is well risen and golden brown. Test if the salmon is cooked by pushing a skewer halfway through the thickest part and leaving for 4–5 seconds; when removed, it should feel hot.

Remove from the oven and allow to stand for a few minutes, then slice and serve.

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What you need:

0.4 pt (240 ml) dry white vermouth
1.2 pts (700 ml) water
4 sprigs fresh parsley
3 sprigs fresh tarragon
1  (5 cm) ) piece of lemon zest
¾ oz (20g) salt
6 small red-skinned potatoes (about 8 oz (225g) )
1 tsp extra-virgin olive oil
For the filling:
3 oz /85g  fresh soft goats cheese, at room temperature
¾ oz /24g  creme fraiche or sour cream
¼ oz /4g  minced fresh flat-leaf parsley
¼ oz /2g  minced fresh tarragon
¼ oz /2g  minced fresh chervil or minced fresh dill
Freshly ground black pepper

What you do:

For the potatoes:
Preheat the oven to 200 C/ 400 F /Gas 7.

In a medium saucepan combine the vermouth, water, parsley, tarragon, lemon zest, and salt. Set aside.

Cut the potatoes in half  horizontally. Slice a small portion off of the rounded ends– so the potatoes stand up without rolling around — and discard. Add the halved potatoes to the saucepan. Bring to a boil over medium heat; adjust the heat to maintain a gentle simmer and cook until just fork tender, about 8 mins. Set the potatoes aside to cool in the liquid for 5 mins.

Drain the potatoes, reserving 10ml of the cooking liquid. Discard the herbs and lemon zest. With a small spoon or melon baller, scoop out a little of each potato, to make a little “bowl” for the cheese.

Toss the potatoes with the oil in a small bowl, and stand them up on a baking sheet. Bake until lightly browned, about 15 mins.

For the filling:
In a medium bowl, cream the cheese with the creme fraiche and the 10ml of reserved cooking liquid. Fold in the minced parsley, tarragon, chives, and chervil. Season with pepper, to taste.

Remove the potatoes from the oven and let cool slightly. While the potatoes are still warm, spoon a dollop of the cheese mixture into each potato. Set the potatoes on a platter and top off with the chive segments to garnish.

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What you need:

Chocolate cake
115g slightly salted butter, softened
115g  Caster Sugar
1 tbsp Golden Syrup
2 medium Eggs
115g self- raising flour
1 tsp baking powder
2 tbsp cocoa powder
Frosting
75g full-fat cream cheese
2 tbsp Golden Syrup
125g  Icing Sugar
Cake pop sticks
Decoration
200g plain chocolate, melted
200g white chocolate, melted
Sprinkles of your choice

What you do:

For the cake pre-heat the oven to 180C/350F /gas 4.

Grease and base line a 20cm round cake tin.
Put all of the ingredients for the cake in to a large bowl and beat until smooth. Transfer to the cake tin and level, then bake for 20-25 minutes until springy to touch and a skewer comes out clean when inserted into the centre of the cake.

Leave to cool in the tin for 15 minutes then turn our and cool completely. Best left for a day before making the cake pops.

Mix the frosting ingredients together until smooth. Crumble the cake into fine crumbs into a bowl, add the frosting and mix together to make a moist textured mixture that sticks together. Cover with cling film and refrigerate until firm about 1 hour. (you can leave this mixture in the fridge for up to 3 days at this stage).

Take rounded tsps of mixture, and roll into a firm balls with your hands. Place on a sheet of greaseproof paper on a flat plate or tray. Makes about 20 balls. Put into the freezer for about half an hour to firm.

Have ready a polystyrene block or a florist block (oasis). Take a pop stick and dip into one of the cooled melted chocolates, about 2cm deep. Insert immediately into a cake ball, about halfway through. Now dip into the chocolate, making sure the cake ball is coated all over then gently tap the cake pop over the bowl to remove excess chocolate. Place in the block and scatter sprinkles before the chocolate sets, which will be quite quick as the cake is cold from the freezer.

Repeat with the rest of the cake balls using both of the melted chocolates. The pops will keep for a week in an airtight container in the refrigerator.

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What you need:

10 slices of French stick or ciabatta about 2cm thick
3tbsp olive oil
2 small leeks, washed and finely sliced
2 garlic cloves, 1 crushed 1 left whole
100ml white wine
200ml cream (double or whipping)
½ tsp fresh thyme
1tbsp chopped fresh parsley
20g parmesan cheese
5 rashers of streaky bacon
Small handful of fresh chopped mint

What you do:

Cook the bacon under the grill until crisp, cool and chop into small pieces. In a medium frying pan heat 1tbsp of the olive oil and cook the leeks over a moderate heat for 2 minutes.

Now add the crushed garlic, thyme and continue frying for a further minute before adding the white wine and reduce to almost evaporated. Next pour in cream and bring to the boil, season with salt and milled pepper add the parmesan and chopped parsley and keep warm until needed.

Drizzle the remaining olive oil over the slices of bread and cook either under the grill or ideally on a griddle pan until crisp and golden. Take the whole piece of garlic and rub a little over one half of the bread and lay them onto a serving plate. Top each with a spoonful of the creamed leeks, crispy bacon and finally a little chopped mint and a drizzle of olive oil.

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What you need:

1/4 cup (60 milliliters) extra virgin olive oil, plus 3 tablespoons
1 medium onion, small chopped
2 garlic cloves, minced
2 bay leaves
1/2 cup (90 grams) Kalamata olives, pitted
1/2 cup fresh basil, thin sliced
28 ounce (765 grams) can whole peeled tomatoes, drained and hand crushed
pinch sugar
salt
black pepper
1 1/2 pound (670 grams) boneless, skinless free-range chicken breasts
1/2 (65 grams) cup all purpose flour
2 large eggs, lightly beaten
1 tablespoon water
1 cup (115 grams) dried bread crumbs
8 ounces (230 grams) mozzarella cheese, shredded
1 cup (90 grams) Parmesan cheese, grated
Optional: cooked spaghetti pasta

What you do:

Coat a sauté pan with olive oil and place over medium heat until hot. Add the onions, garlic, and bay leaves cook and stir for 5 minutes until onions and garlic are soft. Add the olives and tomatoes. Continue to simmer and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with basil, sugar, salt and pepper. Lower the heat and keep warm.
Preheat oven to 450°F (230°C).
With a flat meat mallet pound each chicken breast on a cutting board with a protective piece of plastic over them to keep things clean, until they are 1/2-inch thick.
Set up your breading station:Easy as 1-2-3
Put the flour in a shallow bowl and season with a good amount of salt and pepper; mix with a fork to distribute evenly.
In a wide bowl, combine the eggs and water, beat until frothy
Put the breadcrumbs on a plate, season with salt and pepper.
Heat 3 tablespoons of olive oil over medium-high flame in a large ovenproof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg mixture, letting the excess drip off. Next coat the chicken in the bread crumbs. When the oil is hot, add the cutlets and fry for 4 minutes on each side looking for a golden color and crisp texture. Try to turn only once.
Place the chicken cutlets in a baking dish. Ladle the tomato sauce over the chicken and layer with mozzarella and Parmesan. Bake for 20 minutes or until the cheese is bubbly.
Serve over spaghetti if you prefer

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What you need:

4 x  portobello mushrooms or flat mushrooms
10g butter
2 tsp olive oil
30g Gruyère cheese or Cheddar (or other 
hard cheese of your choice), grated
A little fresh watercress
4 wholemeal rolls, lightly toasted
chilli relish

what you do:

Preheat the grill to high. Put the mushrooms on a baking tray.

Dot each with a little butter and a tiny drizzle of oil, sprinkle over the grated cheese and grill for 5 minutes or until cooked.

Scatter the watercress over the bottom halves of the bread rolls and top with the grilled mushrooms. Spoon some  chilli relish on top.

Cover with the top halves of the rolls.

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