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Posts Tagged ‘grated cheese’

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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What you need:

1 tbsp olive oil
10g butter
2 leeks, trimmed & roughly chopped
225g potatoes peeled & cut into chunks
1 litre vegetable stock ( 1 cube)
1/2 head of broccoli, cut into small florets
a little grated cheese ( optional)

What you do:


Heat the oil & butter together in a large saucepan, & gently soften the leeks for around 10 mins.
Add the potatoes, stir then add the stock.
simmer gently for 10 mins , or until the potatoes are cooked.
Add the broccoli & simmer for another 5 mins or until cooked.
Puree the soup until smooth. the divide into 4 bowls, then sprinkle some freshly grated parmesan.

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What you need:

6 large eggs
7 oz / 200g  ham sliced into small thin pieces
4 0z /100g fan mushrooms
2 spring onions
2 oz / 60g grated cheese
Milk
Pepper to taste

What you do:

Wipe the mushrooms clean and chop into small pieces, slice the spring onions.

Using a fork, beat the eggs together with a little milk and season with black pepper, add the grated cheese.

Heat a little olive oil in a frying pan and add the ham and mushrooms, cook for a few minutes until the mushrooms are tender.

Add the eggs and the spring onions.

Cook over a high heat, and using a spatula pull the edges of the omelette into the middle tilting the pan as you go so the liquid eggs run into the space. Do this for a few minutes until only a tiny bit of liquid is left in the centre. Remove from the pan and allow to rest for a few minutes (the remaining runny bit of egg will finish off cooking)

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What you need:

1 onion
1/4 cup olive oil
8 oz. minced beef
1 tsp. salt
1/2 tsp. white pepper
5 tbsp. red wine
1 tbsp. tomato paste
6 tbsp. whipping cream
pinch dried oregano
1-1/4 lb. lasagne
1/4 cup butter
pinch ground nutmeg
1/4 cup grated Parmesan cheese

what you do:

Pre heat the oven at 180C/ 350F / gas mark 4

Peel and dice onion. Heat oil in pan and fry meat and onions for 5 minutes, until brown. Add salt, pepper, wine, and tomato paste and cook until thick. Stir in cream and oregano.
Cook lasagne in boiling water until just tender. Drain and rinse under cold water. Dry with paper towel.
Arrange lasagne and meat sauce in layers in greased ovenproof dish, ending with a layer of lasagne. Dot with butter and sprinkle with nutmeg and grated cheese.

Bake in the oven for around 10 mins.

Serve hot.

 

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What you need:

For the topping…
4 oz / 100 g butter
6 oz / 150 g wholemeal flour
4 oz / 100 g grated cheese
2 oz / 25 g chopped mixed nuts
2 tbsp / 30 ml sesame seeds

For the base …
1 1/2 lbs / 600g mixed root vegetables
1 large onion
8 oz / 200g tomatoes
1 oz / 25g wholemeal flour
1/2 pt / 300 ml vegetable stock
1/4 pt / 150 ml milk
3 tbsp / 45 ml chopped parsley

What you do:

pre heat the oven to 190C / 375F / gas mark 5

Base :
Chop the vegetables
In a large frying pan saute the onion until translucent.
Add the prepared vegetables & cook on a gentle heat stirring occasionally, for around 10 mins.
Stir in the flour, then add the rest of the ingredients.
Bring to the boil, then reduce the heat , cover then simmer for around 15 mins or until the vegetables are tender.
Transfer to an oven proof dish.
Topping…
Rub the butter into the flour then add the cheese, nuts & sesame seeds.
Press the topping all over the vegetables.
Bake in the oven for 30 mins.
Serve hot .

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What you need:

3 eggs
15 fl oz / 450 ml milk
2 oz / 50 g chopped ham (optional)
1 onion diced
6 oz / 150 g grated cheese
1 pastry case
2 tomatoes ( sliced)

What you do:

preheat the oven to 190C / 375F / gas mark 5
Whisk together the eggs & milk, then add all the other ingredients ( except tomatoes) & mix together thoroughly.
Place the slices of tomatoes on the top.
Place in the oven and bake for around 50 mins until firm to the touch.
Serve hot or cold.

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What you need:

4 small Baking Potatoes ( Washed)
200g Bacon bits
2 Shallots, finely chopped
25g Butter, extra for greasing
100ml Milk
75g  grated Cheddar Cheese
2 tbsp  Parsley (chopped)
1 pinch Salt
1 pinch Black Pepper  (freshly ground)

What you do:

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

Prick the potatoes all over with a fork, then transfer to the oven and bake for 45 minutes, or until tender.

Leave to cool for around 20 / 30 mins.

In the meantime heat a frying pan and dry-fry the bacon bits  for 2-3 minutes, or until golden. Then add the shallots, stir, and fry for a further 1-2 minutes.

Slice off the top third of each potato, horizontally. Using a spoon  scoop out all of  the potato from the skins  into a large bowl. Keep the hollowed-out skins and place into a lightly greased baking dish.

Mash the potato until smooth. Add the milk and butter and beat together . Stir in the grated cheese, bacon bits, and shallots. Season to taste with salt and pepper.

Divide  the mixture back into the potato skins and bake for 20–25 minutes, or until the filling is heated through and golden on top.

Sprinkle the parsley on top.

Serve hot .

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What you need:

6 large eggs, beaten
12 oz / 340g whipping cream
Salt and pepper
10 oz / 300 g chopped fresh baby spinach, packed
1 lb bacon diced & cooked
12 oz / 340 g  grated cheese
1 frozen pastry sheet ( defrosted) &  fitted to a 9-inch glass pie plate

What to do:

Mix together the eggs, cream, salt, and pepper  with a mixer or in a food processor .

Layer the bacon, spinach, and cheese in the bottom of the pastry crust, then pour the egg mixture on top.

Bake for 35 to 45 minutes until the egg mixture is set.

When cooked cut into 6 – 8 portions.

Serve hot or cold.

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What you need:

300 g bunches English spinach x 2  or 250 g frozen spinach ( thawed)
2 tbsp olive oil
1 onion  ( diced)
3 garlic cloves crushed
1 lb /500 g chicken mince
6 oz /200 g fresh ricotta cheese
2 oz / 60g butter
1 1/2 oz / 30 g plain flour
450ml milk
dried cannelloni tubes
475 ml of thick Italian tomato pasta sauce

3 oz / 85 g  grated cheese

What to do:

Remove spinach leaves from stalks and wash well.

Place into a large oven proof  bowl & cover with boiling water. Leave  to stand for 1 minute then drain.

Roughly chop the spinach. (If using frozen spinach, allow to thaw). Squeeze spinach between hands to remove excess water then return the spinach to bowl.

In a large  frying pan, heat the oil over medium heat.

Add the onion and garlic then cook for 3 minutes, or until tender.

Add chicken mince. Cook for around 5 minutes, stirring with a wooden spoon to break mince up.

Set aside to cool.

Add the ricotta cheese , mince mixture, and salt and pepper to spinach. Mix well.

In a  saucepan melt the  butter over medium-high heat. Add  the flour. Cook, stirring, for about 2 minutes, or until mixture is bubbly. Remove from heat.

Slowly add the milk, stirring until mixture is smooth. Return to heat. Cook, stirring, for 10 minutes or until mixture comes to the boil.

Fill each of  the cannelloni shells with the spinach/ chicken mixture and place in  the oven proof dish.

Pour the pasta sauce evenly over cannelloni. Top with white sauce.

Sprinkle the grated cheese over the top.

Bake  uncovered for around 30 to 35 minutes or until pasta is tender and top is golden.

Serve hot.

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You will need:
500g turkey mince
150ml of stock
400g tin of chopped tomatoes
500g fresh gnocchi
2 carrots diced
1 onion sliced
1 clove of garlic crushed
2 tbsp of olive oil
1 sprig of thyme (or dried)

What to do:

Heat the olive oil in a large frying pan,and add the carrots, onions and garlic.Cover and gently heat for 10 minutes.
Add the turkey mince, and gently fry until its all browned.
Add the stock, bring to the boil, then let it simmer until it reduces to a third.
Pour in the chopped tomatoes and the thyme, then cover and simmer for 45 minutes.
While this is simmering, cook the gnocchi, then drain.
Stir in the gnocchi to the cooked bolognese and gently simmer for 10 minutes.
Serve with either parmesan or grated cheese on top.

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