Posts Tagged ‘ Cheese ’

Tortilla Suprema

Yesterday, my kids and I  were actually on a picnic in a park , with  a lot of friends and their children too. It was a special kind of picnic, because it was probably our last picnic this summer, as summer is closing in and next week the school is gong to start. I wish it could be summer the whole year 😉

I made potato tortilla suprema (I call it suprema because the “normal” potato tortilla doesn’t contain meat nor cheese). There were many of us in the picnic, and it was a potluck picnic, so I needed some thing  quick , easy to make in a big portion and can be eaten cold. I’m sending it also for the WTSIM … the summer edition! hosted by The Passionate Cook

Ingredients

  • 2 tbsp olive oil
  • 2 medium potatoes, sliced thinly
  • 1 small union, chopped finely
  • 6 eggs, beaten ligthly
  • 150gr minced beef
  • 100gr shreded cheddar cheese
  • 1 tsp nutmeg
  • Salt &  Peper

 Directions

  1. Heat 1 tbsp of the oil in a non stick pan.
  2. Cook potatoes and union, stirring until potatoes are tender.
  3. Remove from from the pan, combine in a bowl with eggs, salt, peper ,nutmeg and minced beef.
  4. Heat remaining oil in the same pan, pour the egg mixture.
  5. Cook, tilting pan, over medium heat until eggs are almost set.
  6. Sprinkle cheddar cheese, place pan under heated grill until the cheese melted.
  7. Served hot or cold.

2008
08/17
CATEGORY
Lunch
Side dish
WTSIM
TAGS


7 comments

Cheese Biscuits

This time around is a very simple challenge for the KBB, our host Regina and Swi picked this recipe from  Vogue Australia: Wine and Food Cookbook, and they suggested to let members who have children, to let their children help out. I asked my son to help out rolling the dough in sesame seeds.

So, no fancy shmancy techniques, but the result are crunchy biscuits, combo of cheesy bites (I used Grana Padano) and spicy chayenne pepper. I made two batches, one plain and one with sesame seeds.

Ingredients

  • 225g grated mature cheese
  • 125g butter
  • 125g flour
  • cayenne pepper to taste
  • sesame seeds

Directions

With finger tips, mix together cheese, butter, flour and cayenne pepper until mixture forms a mass. Butter a biscuit tray. Make small balls of the dough. Roll some in sesame seeds and press on tray, placing them fairly far apart as they will spread while cooking. (We have pressed walnuts on some of the biscuits and, for a colour contrast, some chopped pistachio nuts). Bake biscuits in pre-heated oven 180’C for 15 minutes. Store in an airtight container.

2008
07/30
CATEGORY
KBB
Snacks
TAGS

8 comments

Camembert Pastrami Basil Stromboli

Way back in my college years in Holland, I used to waiter on holidays for 5 stars hotels/restaurants to get some extra pocket money, before that time I could not understand why people choose to have cheese plates for dessert instead of sweets. Then, my love for cheese started to grow because everytime  new cheese supplies came in, the chef always asked every F&B staffs to taste and gave some introduction too, for our product knowledge sake. So, despite of hating the hard work I’ve done, now I’m kind of thankful for my “serving” time, because at least I got some knowledge out of it.

Now, move on with the cheese… I usually just have the basics in my fridge, ricotta, mozarella, cheddar and some blue cheese, but Camembert is special to me because eating it, I feel like eating two kinds of cheeses at the same time… the “skin” part ,I loooove it so much, some people like to take the skin out, but sometime I like to eat only the skin… I’m weird 😛 .

 I like Camembert better than “regular” brie because it has a distinct “little bit longer” after taste, which I can not quite explain why, but maybe from the grass soil that cows in camembert ate or who knows what… for whatever reason, I just like it 🙂 , and the reason why I’m telling you all of this is that there is a “Say Cheese”  food-event , that I just had to send my entry to… yea…the name of the event says it all 🙂

 With this stromboli I try to put 3 different worlds in one dish, french, mid-east and Italian…all of the rustic tastes, enjoy 🙂

 

 

Ingredients

  • 4 Cups bread flour
  • 1/4 Cup barley flour
  • 1 tsp salt
  • 1tsp caster sugar
  • 1,5 tsp fast action dried yeast
  • 3 tbsp olive oil
  • 1,5 cups water
  • fresh basil

  • beef pastrami

  • camembert cheese

Directions

  1. Put the flour, salt, sugar and yeast into a large bowl. Add the olive oil then gradually mix in enough warm water to make a soft dough.
  2. Knead well on a lightly floured surface for 5 minutes until the dough is smooth and elastic. put the dough back into the bowl, cover loosely with oiled clingfilm and leave in a warm place to rise 1 hour or until doubled in size
  3. Tip the dough out on to a lightly floured surface and roll out, dust the outside part with barley flour. Arrange the fillings, then cover loosely with oiled clingfilm and leave in a warm place to rise for 15 minutes.
  4. Remove the clingfilm and bake in a preheated oven 200′C for 30 minutes.
  5. Serve while hot.

2008
07/22
CATEGORY
Bread
Lunch
TAGS




14 comments
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