Posts Tagged ‘cheese’
« Older EntriesCarrot Turnip Casserole
Thursday, December 24th, 2009
Ingredients
* 1 (8 ounce) package instant stuffing mix
* 1 turnip, chopped
* 2 pounds carrots, chopped
* 2 tablespoons butter, melted
* 2 tablespoons brown sugar
* 1 (8 ounce) package processed cheese food, shredded
* 2 tablespoons milk
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
2. Prepare the stuffing according to package directions.
3. Place turnip and carrots in a pot with enough water to cover, and bring to a boil. Cook until tender. Drain, and mash. Mix in butter and brown sugar until melted.
4. Place processed cheese food in a microwave-safe bowl, and melt in the microwave. Stir in milk, and mix into the mashed vegetables. Transfer to the prepared casserole dish. Top with the stuffing.
5. Bake 20 minutes in the preheated oven, until golden brown.
Tags: carrot, cheese, milk, turnip
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Creamy Mushroom With Ham Tagliatelle
Thursday, December 17th, 2009
Ingredients
8oz tagliatelle
2oz butter
4oz button mushrooms, sliced finely
2 slices smoked ham, cut into fine strips
5 fluid oz double cream
freshly grated nutmeg
freshly grated parmesan cheese
salt and pepper
Method
- Cook pasta in salted boiling water.
- Drain the pasta when cooked.
- Meanwhile fry the mushrooms in the butter in a large frying pan for
about 3 minutes.
- Add the ham, nutmeg and seasoning.
- Add the cream and simmer gently for 2 minutes.
- Stir the cooked pasta into the sauce.
- Serve with parmesan cheese.
Tags: cheese, ham, mushrooms
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Mushroom and Spinach Lasagne
Thursday, December 17th, 2009
Ingredients
30ml/2 tbsp olive oil
180g pack spinach leaves 2 cloves garlic, chopped
250g pack chestnut mushrooms, sliced
400g can chopped tomatoes with basil
300g pack fresh lasagne sheets
2 (200ml) tub half fat crème fraiche
100g/4oz mature cheddar cheese
2.5ml/1/2tsp freshly grated nutmeg
salt and freshly ground black pepper
Method
Preheat the oven to 200C/Fan 180C/Gas Mark 6. Heat 1 tbsp of the oil
in a large frying pan, add half the garlic and spinach leaves and stir
fry for 1-2 mins until the leaves have wilted. Remove from the heat,
season well and set aside.
Add remaining oil to the pan, add the mushrooms and cook over a high
heat for 6-8 mins, stirring occasionally until the mushrooms are
nicely browned. Stir in the remaining garlic and sizzle for 30 secs.
Stir in the tomatoes, bring to the boil and simmer over high heat for
2 mins or until reduced. Remove from the heat and season to taste.
Season the crème fraiche with the nutmeg, salt and ground black
pepper, then mix well. Lightly oil a 1.4ltr/ 2½ pint ovenproof dish.
Place a layer of lasagne over the base, trimming it to fit. Top with
half the mushroom mix, then more lasagne. Spoon a third of the crème
fraiche over, scatter over half the spinach and a third of the cheese.
Repeat these layers once more. Now place a final layer of lasagne on
top, spread over the remaining crème fraiche and cheese.
Place on a baking tray, then bake for 25-30 mins or until the lasagne
is tender and the top golden. Leave to stand for 5 mins before serving
in wedges with a nice green salad.
Tags: cheese, mushrooms, spinach, tomato
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Mushroom Tarte Tartin
Thursday, December 17th, 2009
Ingredients
For the base:
225g/8oz brown mushrooms, sliced
225g/8oz oyster mushrooms, torn
50g/2 oz butter
10ml/2tsp chopped parsley
10ml/2tsp lemon juice
For the pastry:
125g/4 oz ready-made puff pastry
10ml/2tsp red pesto
5ml/1tsp tomato puree
20ml/4tsp ground almonds
25g/1 oz feta cheese, crumbled
Method
Preheat the oven to 200º C, 400º F, Gas mark 6.
Line four 10cm / 4″ tartlet containers (metal or glass) with foil and
grease lightly.
For the base, sauté most of the mushrooms in the half the butter,
until softened. Add parsley and lemon juice. Cook for a minute or two
longer to dry out the mixture. Divide the mushrooms between the
tartlet containers.
Roll the pastry out thinly – rather less than 0.3cm/1/8″ thick. Cut
into 8 circles a little larger than the top of the tartlet containers.
Mix the pesto with the tomato puree and spread this onto half the
pastry circles leaving a 2cm/¾ ” border all round. Sprinkle with
ground almonds, and then with the crumbled feta cheese. Dampen the
border with a little water and place remaining circles of pastry on
top, pressing edges gently to seal.
Place stuffed pastry circles on top of the mushrooms and gently tuck
the edges into the containers. Bake for 15-20 minutes until the pastry
has puffed up and turned golden brown. Sauté remaining mushrooms in
the rest of the butter.
To serve, carefully turn the tartlet containers over onto warmed
plates (so the pastry is at the bottom). Remove the containers and
gently pull away the foil. Spoon over extra mushrooms and serve with
mixed vegetables.
Tags: cheese, lemon, mushrooms, parsley
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Cheese & Spinach Baked Mushrooms
Thursday, December 17th, 2009
Ingredients
30ml/2 tbsp olive oil
½ medium onion, finely chopped
1 garlic clove, finely chopped
75g/3 oz basmati rice, cooked
150g/5 oz fresh baby spinach, blanched, drained & chopped
Pinch nutmeg
25g/1 oz dolce latté (or any vegetarian blue cheese), crumbled
4 flat mushrooms or portabello mushrooms, stalks trimmed
Method
Preheat the oven to 190º C, 375º F, Gas mark 5.
Heat half the oil in a pan and gently sauté the onion and garlic until
golden, then place in a medium sized mixing bowl.
Add the next four ingredients and mix well together to create the
stuffing. Divide into four and fill the mushroom caps.
Use the remaining oil to grease the base of a roasting tin. Place the
mushrooms in the tin and bake in a pre-heated oven for 15-20 minutes
until cooked.
Tags: cheese, garlic, mushrooms, onion, spinach
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Balsamic beetroot with Roquefort
Tuesday, December 15th, 2009
Ingredients
* 600g cooked baby beetroot (not the type in vinegar), peeled and trimmed
* 3-4 tbsp olive oil
* 6-7 tbsp balsamic vinegar
* 150g Roquefort
* 1-2 tsp sesame seeds, toasted
Method
1. Halve or quarter the beetroot, depending on the size. Heat the olive oil in a large non-stick pan, add the beetroot and sauté for 2-3 mins, tossing well to coat.
2. Add the balsamic vinegar, season and cook 1-2 mins longer, until reduced right down to a syrupy glaze.
3. Transfer to a serving bowl to cool, then cover and chill. Can be done up to 1 day ahead. Remove from fridge 30 mins before serving, crumble over the Roquefort and sprinkle with the sesame seeds.
Tags: balsamic vinegar, beetroot, cheese
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Beetroot risotto
Tuesday, December 15th, 2009
Ingredients
* 500g fresh beetroot
* 2 tbsp olive oil
* knob of butter
* 1 onion , finely chopped
* 1 garlic clove , finely chopped
* 250g risotto rice
* 150ml white wine
* 700ml hot vegetable stock
* handful grated parmesan
* 4 tbsp soured cream
* handful chopped dill
Method
1. Heat oven to 180C/fan 160C/gas 4. Peel and trim the beetroots (use kitchen gloves if you don’t want your hands to get stained) and cut into large wedges. Place on a large sheet of foil on a baking sheet. Toss with 1 tbsp olive oil, season, then cook for 1 hr until the beets are soft.
2. Meanwhile, heat the remaining olive oil with the butter in an ovenproof pan with a lid. Tip in the onion and garlic, then cook for 3-5 mins until translucent. Stir in the rice until well coated with the butter and oil. Pour over the white wine, then let the mixture bubble away for 5 mins.
3. Stir well, then pour over the stock. Stir again, cover and place in the oven. Cook for 15 mins until the rice is soft. Remove the beetroots from the oven. Whizz ¼ of them to make a purée, then chop the remainder into small pieces. Stir most of the Parmesan, the beetroot purée and chopped beetroot through the risotto, then serve with some soured cream dolloped over and the dill and extra Parmesan scattered on top.
Tags: beetroot, cheese, dill, garlic, onion
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Celery & cabbage Bake
Tuesday, December 15th, 2009
Ingredients
4 cup cabbage, coarsely chopped
1 cup cheddar, grated
3 cup celery, sliced
1/2 cup beer
1 tsp caraway
2 cup milk
2 tsp butter
1/2 cup flour
Directions
Bring water to boil in large pot. Add cabbage, celery, salt &
caraway. Boil 5 min, drain well. Sauce: melt butter, add flour &
cook, stirring 1 min. Slowly add milk in stream, stirring continuosly
till sauce is smooth & thick. Add beer & continue stirring till
foam disappears. Cook till heated through. Add cheddar, stir till
melted. Season sauce with salt & pepper. Transfer to buttered 2 qt
casserole and pour sauce over. Heat at 350F for 30 min. VARIATION:
Can add chunks of cooked ham or corned beef to vegetables. SERVES:4
Tags: cabbage, celery, cheese, milk
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Baked cabbage
Tuesday, December 15th, 2009
ngredients
1 head cabbage, quarter
1 onion, chopped
1 fresh dill
1/3 cup vegetable broth
1 apple, peel, chop
1/3 cup white wine, optional
3 tbsp fresh parsley, chopped
1/4 cup non-fat mozzarella, shredded
Directions
Put cabbage in casserole. Top with onion, apples, cheese and parsley.
Put broth in bottom. Cover with foil and bake 350~ until cabbage is
tender.
Tags: apple, cabbage, cheese, dill, onion, parsley
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Cauliflower In Red Wine Sauce
Thursday, December 10th, 2009
Cauliflower In Red Wine Sauce
1 head cauliflower
1 tablespoon olive oil
1 clove garlic, peeled and crushed
1/4 tablespoon dries thyme
1/2 tablespoon dry red wine
one handful freshly grated Parmesan cheese
Steam the cauliflower for around 5-10 minutes, until it becomes tender. Refresh under cold running water. Heat the oil in a frying pan and sauté the garlic and cauliflower for about 1 minute. Add the thyme, pepper, and wine and turn up the heat. Cook. Tossing over high heat, until the wine has evaporated. Transfer to a warm serving dish and serve immediately.
Tags: cauliflower, cheese, garlic, thyme
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