Posts Tagged ‘ Cheese ’

Cheese Sesame Sticks

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The weather here  is finally shown it’s mercy by going down a little. Now,  it’s not to hard for me to start to have good baking days again.

I tried this Nigella’s recipe that suggested a nearly authentic result of Viennese but in a much quicker way. I had some Parmigiano-Reggiano that I want to finish  use and Iwant to make something buttery to nibble, so cheese sesame sticks came in mind.

The result was good, but.. it’s not the real thing, I guess the method on how you distribute the butter in the dough kind of play a big role on the final taste.  I was happy, but next time I going to stick to the old method of making Viennese.

Also I’m sending the sticks to the YeastSpoting over at Susan of  WildYeast

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Food Processor Danish Pastry
Resource: How to Be a Domestic Goddess– Nigella Lawson
 
Ingredients
 
60ml warm water
125ml milk, at room temperature
1 large egg, at room temperature
250g white bread flour
7g (1 sachet) dried yeast
1 teaspoon salt
25g caster sugar
250g unsalted butter, cold, cut into chunks
 
Directions
 
Pour the water and milk into a measuring jug and add the egg, beating with a fork to mix. Put aside. Put flour, yeast, salt and sugar in a food processor and give a quick whizz, just to mix. Add the cold slices of butter and process briefly so that the butter is cut up a little, though you still want visitble chunks of at least 1cm. Empty the contents of the food processor into a large bowl and quickly add the contents of the jug. Fold the ingredients together, but don’t overdo it; expect to have a gooey mess with some butter lumps pebbled through it. Cover the bowl with plastic wrap, put in the frige and leave overnight or a few days.
To turn it into pastry, take it out of the fridge, let it get to room temperature and roll it out to a 50x50cm square. Fold the dough square into thirds, like a business letter, turning it afterwards so that the closed fold is on your left, like the spine of a book. Roll out again to a 50cm square, repeating the steps above 3 times. Cut in half, wrap both pieces and store in the fridge for 30 minutes before using, or the freezer to store.

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2009
08/11
CATEGORY
Bread
TAGS

14 comments

Soufflé au Fromage

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This month I had the honour of hosting KBB’s challenge #12, with Arfi and Regina helping along.

Cheese souffle is the challenge this time,  I made it with Gruyère  instead of cheddar and add some chives for some extra bites…making it was quite easy as it was not my first encounter with baking souffles (I  love a quick fix of chocolate souffle), but this is my first time of actually taking a picture of a souffle… and that was the real challenge.

I had to make 2 times of half batch because taking picture of the first batch was a disaster ( I’m afraid it’s kind of my pattern now on doing the challenges:( ), second time was better but still  far from how I wanted… so I guess you will be seeing a few other souffle posts in the future, as I need to practise photographing it 🙂 .

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Cheese Souffles

Resource : The Perfect Cookbook by David Herbert. Penguin Books Australia Ltd 2003.

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Ingredients:

  • 100g unsalted butter
  • ½ cup plain (all-purpose) flour
  • 300ml milk
  • 1 cup grated cheddar
  • 2 Tbs  freshly grated Parmesan
  • ½ tsp Dijon mustard
  • pinch  cayenne pepper
  • 4 eggs , separated

 

Directions:

Preheat the oven to 190C (375F, Gas Mark 5). Grease and lightly flour six ½-cup-capacity souffle dishes.

Melt butter in a small saucepan over low heat. Add the flour and cook, stirring constantly, for 1 minute. Gradually add the milk and whisk continuously over medium heat until the mixture is smooth, thickens and comes to the boil. Allow to cool for 5 minutes.

Transfer the mixture to a bowl and stir in the cheddar, Parmesan, mustard and cayenne pepper. Mix well.

Lightly beat the egg yolks and add these to the cheese mixture. Mix well.

With an electric mixer, whisk the egg whites in a clean bowl until firm peaks form. Fold a quarter of the whites through the cheese mixture to slacken it slightly, then gently fold through the remaining whites.

Spoon the mixture into the prepared dishes and bake for 20-25 minutes, or until risen and golden. Don’t be tempted to open the oven until the souffles have risen. Serve immediately.

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KBB-12 Lulus

2009
07/31
CATEGORY
Appetizer
Breakfast
KBB
Side dish
TAGS

12 comments

Black-Currants Orange Blossom Cheese Cake

ccake1

Finally for the first time round, I didn’t half the challenge recipe. I used to half the recipe before, just in case something went wrong and the damage would not be whole 😉

This time I took  my chance, because it’s CHEESECAKE… I  *HEART* cheesecake and this recipe is gold,  the best I’ve ever make, simple but yet the result is perfect in taste and texture.

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I made  two kinds of mini cheesecakes, one with blackcurrants toppings and one with simple chocolate shavings, but both them had orange blossom essence.

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The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey’s Infamous Cheesecake as the challenge.

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Abbey’s Infamous Cheesecake:

crust:
2 cups / 180 g graham cracker crumbs
1 stick / 4 oz butter, melted
2 tbsp. / 24 g sugar
1 tsp. vanilla extract

cheesecake:
3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature
1 cup / 210 g sugar
3 large eggs
1 cup / 8 oz heavy cream
1 tbsp. lemon juice
1 tbsp. vanilla extract (or the innards of a vanilla bean)
1 tbsp liqueur, optional, but choose what will work well with your cheesecake

DIRECTIONS:
1. Preheat oven to 350 degrees F (Gas Mark 4 = 180C = Moderate heat). Begin to boil a large pot of water for the water bath.

2. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too – baker’s choice. Set crust aside.

3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.

4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.

5. Bake 45 to 55 minutes, until it is almost done – this can be hard to judge, but you’re looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don’t want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won’t crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.

Pan note: The creator of this recipe used to use a springform pan, but no matter how well she wrapped the thing in tin foil, water would always seep in and make the crust soggy. Now she uses one of those 1-use foil “casserole” shaped pans from the grocery store. They’re 8 or 9 inches wide and really deep, and best of all, water-tight. When it comes time to serve, just cut the foil away.

 

** Orange Blossom-scented cheesecake – heat the cup of heavy cream in the microwave or a saucepan until hot but not boiling. Add 1 tbsp of Orange Blossom and stir.  Add cream to cheesecake batter as normal.

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* My first picture is also my entry for CLICK-APRIL

2009
04/27
CATEGORY
Daring Bakers Challenges
Dessert
TAGS



34 comments

Quiche Lorraine

ql1

Lately I’ve been craving for quiches so much, I made all kinds of quiche with what ever ingredients I have in my pantry.The best partof this, is that I found a recipe of easy crust, which actually a mimic of puff pastry with  a shorter process of making and the result is just like “real” Pate Feuilletée. So now I can make good pastry in  no time 🙂

Of all the quiches , of course the classic Quiche Loraine is my favorite ( I just adore classic dishes), put in a little twist of adding shredded cheddar, make it extra delicious.

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Quiche Lorraine

Recipe adapted from here

Ingredients

Crust

  • 1 1/4 cups unbleached all purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
  • 4 tablespoons (or more) ice water

Filling

  • 6 large eggs
  • 1 cup whipping cream
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  •  150 gr beef bacon
  • 3/4 cup (packed) coarsely grated cheddar cheese (about 3 ounces)

Preparation

For crust:
Blend flour and salt in processor. Add butter. Using on/off turns, blend until coarse meal forms. Add 4 tablespoons ice water. Using on/off turns, blend until dough comes together in moist clumps, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap and chill at least 1 hour and up to 1 day.

Preheat oven to 375°F. Roll out dough on floured surface to 14 1/2-inch round. Transfer to 10-inch-diameter tart pan with removable bottom. Fold overhang in; press to form double-thick sides. Push sides up until 1/4 inch higher than top edge of pan. Pierce crust all over with fork. Freeze 10 minutes.

Line dough with foil and dried beans or pie weights. Bake until sides are set, about 25 minutes. Remove foil and beans. Bake until crust is golden, piercing with fork if crust bubbles, about 15 minutes. Transfer crust to rack; cool completely. Reduce oven temperature to 350°F.

For filling:

Whisk eggs, cream, salt and pepper, in bowl. Arrange bacon over bottom of crust. Sprinkle with cheddar. Place tart pan on oven rack. Pour egg mixture into crust, filling completely (some egg mixture may be left over).

Bake quiche until filling is golden and set in center, about 35 minutes. Transfer quiche to rack; cool 15 minutes.

2009
04/22
CATEGORY
Dinner
Lunch
Side dish
TAGS


7 comments

Banana Knaafe

Knaafe is another traditional mid-eastern sweet, which is widely sold here, where ever you look. When Scott informed me with this event, making knaafe comes to my mind, the only thing challenging is that I have to add fruit, so to make the little twist on the original recipe, I used banana. Baked banana, pistachio, melted cheese and heavy syrup…. mmm… heavenly isn’t it?

Ingredients

  • Glucose syrup
  • 150 gr of shredded Fillo dough
  • 3 medium bananas
  • 1 stick of butter 
  • 250 gr Haloumi/ Ricotta cheese
  • 1/2 cup pistachios 
  • 1/2 cup powder sugar
  • 1 tsp orange  food colouring
  • 1 tsp  orange blossom water

Directions

  1. Melt butter in sauce pan in a low heat,  while melting add the shredded fillo dough gradually, when the dough absorb all the butter, remove from the heat and  divide the dough into two equal portions.
  2. Heat the oven, 200′ C
  3. Mix cheese , powder sugar, and orange blossom water in a blender.
  4. Arrange the banana on the pan, cover with the  1/2 prepared dough, lay the cheese patties on top of it.
  5. Mix the orange food colouring with the rest of the dough, and cover the cheese patties layer.
  6. Baked for 20 mins with bottom fire and another 20 mins with upper fire.
  7. Garnish with pistachio and pour the heavy syrup just before serving, best eaten while still warm.

2008
10/05
CATEGORY
Dessert
TAGS


12 comments
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