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Posts Tagged ‘cheese’

This is a great side dish or it would also make a nice vegetarian dish. I served this as a side to some steaks I cooked and it went really well. My hubby loves cauliflower cheese and this has now become his new favourite. It all goes together really well and we loved the addition of the egg and croutons. If you would like to read more reviews on this one or view more photos please click here.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

1 Medium cauliflower, chopped into florets
1 Medium onion, sliced
2 Eggs, hard-boiled, peeled and chopped
3 Tablespoons whole meal flour
1 Teaspoon mild curry powder
2 Tablespoons butter or margarine
2 Cups milk
1/2 Teaspoon dried thyme
Salt & fresh ground pepper
4 Ounces mature cheddar cheese, grated
1/2 Cup crouton

Method

1. Boil cauliflower and onion in enough salted water to cover, until they are just tender. (10 – 15 minutes) Be careful not to overcook. Drain well.

2. Arrange the cauliflower and onion in a shallow ovenproof dish, and scatter over the chopped egg.

3. Put the flour, curry powder and butter/margarine in a saucepan, and cook gently, stirring constantly, to a smooth paste. Add the milk gradually, stirring all the time, gradually bring to the boil, stirring well, until thickened and smooth.

4. Stir in the thyme and seasoning and allow the sauce to simmer for a minute or two.

5. Remove from the heat, and stir in about 3/4 of the cheese.

6. Pour the sauce over the cauliflower, scatter over the croutons, and sprinkle with the remaining cheese.

All photos taken by me unless otherwise stated.

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This is a very quick pasta dish to make that tastes great and makes for a great mid week meal. My son and hubby love this dish, as do I because I can have it on the table in about 20-30 Minutes, which for me is great, when you get in late and do not want to fuss in the kitchen all night.

If you have been keeping up with the progress of my beautiful Eco friendly, handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

500g Fresh tortellini (I used spinach and ricotta)
1 Tablespoon olive oil
1 Small onion, finely chopped
3 cloves garlic, crushed
50ml White wine
100ml Cream
150g Ricotta
1/2 Cup Gruyere
2 Tablespoons chopped chives
1 Tablespoon parsley, finely chopped
Pepper to taste

Method

1. Boil some salted water add tortellini, cook until just soft (al dente), drain.

2. Heat oil in a pan, add onion and garlic, cook until onion softens, add wine, cook until almost evaporated, add cream, ricotta and gruyere, stir until cheese melts.

3. Stir in herbs and season with pepper, return pasta to pan, toss to coat in sauce and heat through. If sauce is a little thick just add a littl water or extra cream.

Serve immediately sprinkle with extra chives and grated Parmesan if desired.

All photos taken by me unless otherwise stated.

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This is a very quick and tasty side dish to make that will go down well with the whole family. I love fresh peas just boiled in some water and served with a little butter and mint, but my son is not as keen, so I came up with this so he would eat them and enjoy them. You can make this with frozen or fresh peas just make sure you cook the peas first if fresh.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

1 tablespoon butter
1/2 Onion, finely chopped
3 Cloves garlic, crushed
5 Bacon rashers, chopped finely
2 cups heavy whipping cream
1/2 cup parmesan cheese, grated
2 cups cooked fresh peas (can use frozen, you can add them straight into the cream without cooking.)
Dash cayenne pepper
Mint, sprinkle with some chopped fresh mint (optional)

Mehtod

1. Melt butter in a pan, add onion, garlic and bacon, cook until onion is soft and bacon cooked.

2. In a saucepan add cream, bring to the boil, reduce heat and simmer, to reduce slightly, Approx 4-5 Min’s.

3. Add onion garlic mix, cheese and peas, stir to heat through and melt cheese, approx 3-4 Min’s.

3. Add cayenne and season with salt and pepper if desired, cook for a further minute or two, until nice and hot and thickened slighlty.

Serve sprinkled with fresh mint.

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This is a great quick and easy stuffed chicken recipe.. I love using crab as a stuffing for chicken, but I hate it when a recipe gets so over complicated with filling, that you loose that yummy flavour of the crab. No problems here it was a perfect balance. I did use fresh crab meat rather than tinned as you can beat it. I also served hollandaise sauce with ours and it was delicious. If you want to read more reviews on this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted Eco friendly, camphor laurel, chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

Oil or cooking spray
4 Skinless chicken breasts, split
1/2 Cup crabmeat
1/2 Cup grated swiss cheese
2 Green onions, finely sliced
1/2 Teaspoon dried dill weed
2 Teaspoons lemon juice
Salt
Freshy ground black pepper
8 Slices prosciutto (thin slices)

Method

1. Mix crab, cheese, onions, dill, lemon juice and salt and pepper together in a bowl.

2. Heat oven to moderated.

3. Spray a baking tray with oil.

4. Open out the chicken fillet, spread one half with a quarter of the crab mix.

5. Enclose with other half.

6. Wrap each fillet with 2 thin slices of prosciutto, making sure ends are on the underside.

7. Place on the baking tray in the moderate oven and bake for about 25 minutes.

We ate ours with hollondaise sauce over fresh asparagus.

All photos taken by me unless otherwise stated.

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This is a very quick and easy recipe to use up any vegetables that is tasty too. If you would like to read more reviews on this one or see more photos please click here. You will see from my photo that I used broccoli and cauliflower in this as well as a leek instead of onion. I served this to go with a pork loin I was cooking, I also added extra mustard just our preference.

If you have been keeping up with the progress of my beautiful handcrafted Eco friendly, camphor laurel, chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

1 Tablespoon oil
1 Onion, thinly sliced
1 Carrot, cut into thin coins
1/4 Small cabbage, shredded finely
2 Stalks celery, sliced thinly
1/2 Red bell pepper, cut into thin strips
1/2 Cup cream
1 Teaspoon Dijon mustard
Fresh ground black pepper
Salt
1/4 Cup parmesan cheese

Method

1. Heat the oil in a large pan over medium heat, Add the vegetables and toss well, then cover until cooked and tender but not mushy (about 8 minutes). Stir every couple of minutes.

2. Add the cream and mustard and bring back to a simmer. Cook for a couple of minutes more, then remove from the heat, sprinkle over the parmesan, season to taste, stir then serve.

All photos taken by me unless otherwise stated.

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This is a great steak recipe it easy to prepare and tastes great, all the flavours go together really well from the spiced rub to the topping. I made it a little different than stated in that I put the relish and goats cheese inside large mushroom caps and then placed them on top of the steaks. I also had a little juice left over from the relish, so added a couple of tablespoons of balsamic vinegar to it and a little beef stock, heated it up and then drizzled that over the steaks as well. If you would like to read more reviews on this recipe or see more photos please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

Steaks

3 Teaspoons brown sugar
1 1/2 Teaspoons ground paprika
1 1/2 Teaspoons ground cumin
1 1/2 Teaspoons dried oregano
1 1/2 Teaspoons black pepper
Salt, to taste
4 Steaks fillet or sirloin steak or your favourite cut

Relish

2 Tablespoons red wine vinegar
1/2 Teaspoon Dijon mustard
1/2 Teaspoon sugar
1 Tablespoon olive oil
1 Red bell pepper, roasted, peeled, seeded and diced
1 Yellow bell pepper, roasted, peeled, seeded and diced
1/4 Cup green onion, sliced
1/4 Cup goat cheese, crumbled

Method

1. About 30 minutes before grilling, prepare the rub from the steaks and set aside 1/4 teaspoon of the mixture for the pepper relish.

2. Rub the remaining rub into the meat and allow to sit at room temperature.

3. Prepare the relish by whisking together the vinegar, Dijon mustard sugar and reserved rub mixture.

4. Drizzle in the oil, whisking constantly to blend; add the bell peppers and green onions tossing to blend.

5. Preheat the grill to high and grill steaks on both sides until cooked to desired doneness, 8 to 10 minutes for medium-rare.

6. Remove the meat from the grill and allow to rest 5 to 10 minutes before slicing; slice and serve topped with the relish and sprinkled with the goat cheese.

I put the relish inside mushroom caps which I first cooked on the stove top, placed the relish inside, topped with goats cheese and I then placed it back under the grill for a few Min’s to melt the cheese.

All photos taken by me unless otherwise stated.

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This is a wonderful topping for steak if not a little sinful, I used fillet cuts, I know these are quite expensive now days but I figured why not have a treat. I also topped my steak with a jumbo prawn to make for a truly self indulgent surf and turf dinner. This would make for a fabulous dinner party meal sure to impress any guest and the great thing is it is not had nor time consuming to prepare. If you would like to read more reviews of this or see more photos please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

2 Tablespoons olive oil
1lb Crabmeat (lump is best)
1 Teaspoon minced garlic
1 Teaspoon chopped onion
5 1/4 Ounces boursin cheese
1 Cup half-and-half cream
2 Tablespoons parmesan cheese
1/4 Cup blue cheese, crumbles
Pepper

Method

1. Heat saute pan to med-high. Add garlic and onions and cook for approx 1 minute.

2. Add crabmeat and cook for approx another minute (until heated through).

3. Add the Boursin cheese and melt slowly. Once melted, add the half and half and simmer on med-low until liquid is reduced to a creamy sauce (2-4 minutes).

4. Add the parmesan cheese and blue cheese. It will thicken nicely.

5. Season with pepper as you like.

Pour over steaks and serve.

It is also wonderful on asparagus.

All photos taken by me unless otherwise stated.

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