Posts Tagged ‘Gruyère cheese’
Sausage and Leek Hash
Tuesday, March 1st, 2011
http://www.bbcgoodfood.com/recipes/1562/sausage-and-leek-hash
Ingredients:
* 1 tbsp olive oil
* 6 plump sausages
* 6 cooked potatoes , sliced
* 350g cooked, sliced leeks (or broccoli or cabbage)
* 1 tbsp creamed horseradish sauce, more if you want to heat things up
* 100g mature chedder or Gruyère , grated
Method
1. Heat the oil in a large heavy-based frying pan. Add the sausages and fry for 8-10 minutes until well browned. Remove the sausages, then slice them on the diagonal and set aside.
2. Turn the heat to high, then add the potatoes and leeks and give them a good stir. Continue to cook on a fairly high heat until the potatoes begin to brown and turn crisp. Toss the sausage slices back in along with the creamed horseradish and heat for a further 2-3 minutes. Take the pan off the heat, sprinkle in the cheese, season well and gently stir to combine.
Try With mustard:
Try wholegrain mustard instead of horseradish if you like.
Per serving
460 kcalories, protein 23g, carbohydrate 24g, fat 31 g, saturated fat 13g, fibre 3g, salt 2.72 g
Tags: Gruyère cheese, leek, potato
Posted in All Recipes, Meal Suggestions | No Comments »
Leek, Mushroom and Gruyere Quiche
Tuesday, March 1st, 2011
http://www.bbcgoodfood.com/recipes/6293/leek-mushroom-and-gruyre-quiche
Ingredients:
Ingredients
* 25g butter
* 4 leeks , sliced and washed
* 250g pack chestnut mushrooms , sliced
* 2 eggs
* 284ml double cream
* 140g Gruyère , coarsely grated
FOR THE PASTRY
* 280g plain flour
* 140g cold butter , cut into pieces
Method
1. To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
2. Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin (see picture, above left). Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.
3. While the pastry is chilling, heat the butter in a pan and cook the leeks for 10 mins, stirring occasionally, until they soften. Then turn up the heat and add the mushrooms. Cook for 5 mins more, then turn off the heat.
4. Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown
5. While the tart case cooks, beat the eggs in a bowl, then gradually add the cream. Stir in the leeks, mushrooms and half the cheese. Season, then tip the filling into the tart case. Sprinkle with the rest of the cheese, then bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices.
Per serving
561 kcalories, protein 12g, carbohydrate 30g, fat 44 g, saturated fat 26g, fibre 3g, sugar 3g, salt 0.7 g
Tags: Gruyère cheese, leek, mushrooms
Posted in All Recipes, Veg Ideas | No Comments »
Chicory & gruyère gratin
Tuesday, February 22nd, 2011
A no-nonsense but totally delicious side dish that’s perfect for a roast. Ready in 20 Mins
Ingredients
* 6 heads chicory
* 284ml double cream
* 1 tbsp wholegrain mustard
* 1 bunch parsley
* 50g Gruyère cheese, grated
Method
1. Halve the chicory and steam for 6-8 minutes until tender. Arrange cut-side up in a shallow baking dish. Whisk the double cream, wholegrain mustard, a handful of chopped parsley and some salt and pepper together. Pour the mixture over the chicory and scatter over the grated gruyère cheese.
2. Put the chicory under a medium grill and cook until it’s golden and bubbling. Keep warm under a very low grill.
Tags: Chicory, Gruyère cheese, parsley, Whole grain mustard
Posted in All Recipes, Side Dish | No Comments »