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Cooking, Recipe and Food Blog

Brunch Strata

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Brunch strata is a cheesy vegetable dish with a little bit of creaminess. Its many ingredients give out various tastes and qualities.

It is a breakfast/brunch dish which can be served with salad to serve as a light afternoon or evening meal. You may do away with the ham for a vegetarian version.

Serves 16:

Ingredients:

3 cups sliced fresh mushrooms

3 cups chopped zucchini

2 cups cooked ham, cubed

1 1/2 cups chopped onions

1 1/2 cups chopped green pepper

2 garlic cloves, minced

1/3 cup vegetable oil

2 8oz. packages cream cheese, softened

1/2 cup half-and-half cream

12 eggs

4 cups day-old bread, cubed

3 cups shredded Cheddar cheese

1 teaspoon salt

1/2 teaspoon pepper

 

Heat the oil in a large skillet over medium heat. Sauté the garlic and onions for two to three minutes or until fragrant and the onions are soft. Add the mushrooms, zucchini, ham and green peppers. Cook them for six to eight minutes or until the vegetables are tender, but crunchy. Transfer them on a plate with paper towels to drain the excess oil. Set aside.

Place the cream cheese and cheese in a large mixing bowl. Beat it by hand or using an electric mixer until it becomes smooth. Gradually beat in the eggs. Add the bread, Cheddar cheese and the sautéed vegetables.

Season it with salt and pepper to taste.

Grease two 11x7x2 baking pans or dishes. Transfer the vegetable mixture into these greased pans. Bake them uncovered for 30-40 minutes at 350F or until a small knife comes out clean and the top is golden brown. Remove from the oven and let stand for 10 minutes before serving.

 

Image from: ImNotQuiteJack

Fried Cheese Ravioli

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Fried cheese ravioli is a delicious starter which is quite similar to mozzarella sticks or other cheese stuffed appetizers. Since it is made of pasta it can be quite heavy. For my appetite, it is a meal in itself. You may replace the tomato dip with marinara sauce if desired. Adding chili flakes will also give it an interesting twist. Enjoy!

 

Serves 4

Ingredients:

1 cup buttermilk

2 cups panko breadcrumbs (Japanese breadcrumbs)

500g pack cheese ravioli

Sunflower or canola oil, for deep-frying

300ml can chopped tomatoes

Parsley, for serving

Freshly grated Parmesan cheese, for serving

Salt and pepper to taste

 

Place the buttermilk in a medium sized bowl. Do the same for the bread crumbs.

Half fill a saucepan or deep fryer with oil and heat it over medium heat.

Dip a piece of ravioli in buttermilk and then coat it in breadcrumbs. Do this for the rest of the ravioli. Place them on a platter, making sure that they are apart.

Fry the ravioli in batches for 1-2 minutes or until they are golden brown and crisp. Do not overcrowd them. Once they are cooked, remove them from the oil and place them on a plate lined with paper towels to drain the excess oil.

In a separate saucepan, prepare the dip by heating the tomatoes in a small saucepan over medium heat. Season it with salt and pepper. Transfer it to a small bowl.

Place the fried cheese ravioli on a serving platter and sprinkle it with parsley and Parmesan cheese. Serve it with the tomato dip.

 

Photo Courtesy Of: jeffreyw

Turkey Avocado and Cheese Sandwich

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Turkey avocado and cheese sandwich is a healthy recipe that is great for lunch or as an afternoon snack. Sweet potato fries is a yummy addition to this dish. I love chilled sandwiches so I decided to refrigerate it in a re-sealable container for 30 minutes before eating it.

 

Makes 1 serving

Ingredients:

2 slices wheat bread

1/2 tablespoon mayonnaise

1 tablespoon cranberry jelly

2 slices turkey breast ham

4 tomato slices

1 ripe avocado, sliced

1 slice Cheddar cheese, halved

1 slice Gouda cheese, halved

 

Get a slice of bread and spread mayonnaise over it. Next get the other slice and top it with cranberry jelly.

Place the turkey ham over the bread with cranberry jelly.  Layer it with the tomatoes, avocadoes, Cheddar cheese and Gouda cheese. Cover it with the bread with mayonnaise. Slice the sandwich in half and serve immediately.

 

Photo Courtesy Of:  bensonk42

Nutty Cranberry Jalapeno Cheese Spread

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This unique cheese spread has a combination of nutty, sweet, spicy and salty tastes. It is a perfect dip for cocktail parties or barbecues. It is often served with crackers, but it goes well with nachos or tortilla chips too. If you want a sharper cheesy taste, go for cheddar instead of cream cheese. I also love using the grated cheese mixes that you can find in the supermarket. They definitely add to this dip’s interesting flavor.

 

Makes 2 cups

Ingredients:

1 cup dried cranberries

1/4 cup sliced almonds

1/2 cup brown sugar

1/2 cup orange juice

4 teaspoons of jalapeno peppers, seeded and chopped

1 tablespoon lemon juice

1 teaspoon orange zest

1/4 teaspoon Chinese five-spice powder

8 oz. cream cheese

Crackers, for serving

 

Place the cranberries, brown sugar, orange juice, jalapenos, lemon juice and five-spice powder in a small saucepan over high heat. Bring it to a boil. Reduce the heat to low and let it summer uncovered for 10-15 minutes or until the mixture is thick. Remove from heat and let it cool completely.

Beat the cream cheese in a large bowl until it becomes light and fluffy. You may use an electric mixer if desired. Fold in the cranberry mixture. Add the sliced almonds and orange zest. Mix well until all the ingredients are well combined. Serve warm or at room temperature with assorted crackers.

 

Photo Courtesy Of:   quinn.anya

Chicken and Chili Flautas

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Chicken and chili flautas are just like baked mini burritos. They remind me of egg rolls with a Latin American twist.

For the Chicken, you may use roasted chicken or stir-fried chicken breast fillets. I also suggest that you use white meat and refrain from adding chicken skin for better texture. If you decide to do so, please make sure that it is finely chopped.

 

Serves 4-6

Ingredients:

3 cups cooked chicken, finely chopped

1 1/2 cups sharp cheddar cheese

1 can green chili, chopped

1/2 cup green onions, finely chopped

1 teaspoon tabasco sauce

1 teaspoon garlic salt

1/4 teaspoon ground white pepper

1/4 teaspoon ground cumin

1/4 teaspoon paprika

1 pack frozen puff pastry sheets, thawed

Guacamole for serving

Salsa for serving

 

Preheat the oven at 425F and slightly grease a baking sheet.

Combine the chicken, chili, onions and cheese in a large bowl. Mix well and then refrigerate covered for at least 30 minutes.

Take the thawed puff pastry and place it on a lightly floured surface. With a rolling pin, roll it out to make a 12×9 inch rectangle. Cut it into nine pieces.

Put 2 tablespoons of chicken filling on each rectangle. Make sure that it is near the edge of the longer side. Roll the pastry to enclose the filling. Wet the edges with water to seal it. Repeat this for the remaining pastry and filling.

Place the flautas seam side down on the greased baking sheet. Bake them for 20-30 minutes or until they are golden brown. Remove from oven and let it stand for 2 minutes. Serve warm with guacamole and salsa.

 

Photo Courtesy Of:  the.dugger

Croque Monsieur

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Croque monsieur is a sandwich of French origin. According to Wikipedia, it is their version of a fast food snack which is often served in cafes or bars. I love the combination of tastes. To me it is a union of French toast and a ham and cheese sandwich. It is perfect for breakfast or snacks. Emmental and Gruyere cheese  are often used for this dish, but feel free to use other kinds such as mozzarella if desired.  You may also sprinkle it with confectioners’ sugar if you want to add some sweetness to it.

 

Serves 2

Ingredients:

4 slices of bread

1 tablespoon Dijon mustard

2 tablespoons mayonnaise

4 slices of ham

4 slices Gruyere cheese

1 egg

1/2 cup of all-purpose flour

3 tablespoons butter

Grated cheese

Salad greens, for serving

French fries, for serving

 

Get a slice of bread. Spread mayonnaise on each and then top it with mustard. Do this for the remaining bread. Place a slice of ham and cheese on a piece of bread and then put another slice of bread on top of it. Cut the sandwiches using cookie cutters if desired.

Next, combine the flour and egg in a medium sized bowl. After, melt the butter in a non-stick skillet. Dip the sandwiches in the egg mixture and then fry them in the skillet for 2-3 minutes on each side or until golden brown. Transfer it to a serving plate or individual plates and sprinkle with grated cheese before serving. Serve with salad greens and fries.

 

Photo Courtesy Of:   TAYLOR149

Mozzarella Sticks with Marinara Sauce

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Mozzarella sticks are my favorite appetizers. They are always on top of my list whenever I eat out. For this reason I decided to make some at home. It may be a bit tricky to keep the coating on. This is why it is best to freeze them to make sure that the cheese does not leak out. I suggest that you try it with a few sticks first. If you need to coat the mozzarella again, you can do so with more breadcrumbs and Parmesan.

These melt in your mouth cheese sticks are best eaten with marinara sauce. I prefer the sauce cold, but you can also re-heat it if desired. I also like the hint of spiciness thus the dash of paprika, but you can do without this and add a dash of ground pepper instead.

 

Ingredients:

For the batter:

1/2 cup plain flour

1/4 cup corn flour

1/2 teaspoon dried oregano

1/2 teaspoon paprika

1/2 cup water

Salt to taste

 

For the mozzarella sticks:

1 1/2 cups Italian-style dried breadcrumbs

1 1/3 cups freshly grated Parmesan

2 (16-ounce) blocks pasteurized mozzarella

1 1/2 cups vegetable oil

 

For the marinara sauce:

1/2 cup extra-virgin olive oil

2 small onions, finely chopped

2 garlic cloves, finely chopped

2 stalks celery, finely chopped

2 carrots, peeled and finely chopped

Salt and pepper to taste

2 32 ounce cans crushed tomatoes

2 dried bay leaves

 

Cut the mozzarella into 1/2 inch sticks and then freeze them for an hour or overnight.

To prepare the marinara sauce, heat the oil in a casserole pot or saucepan. Sauté the garlic and

onions until he onions are translucent, around 2-4 minutes. Add the celery and the carrots. Cook it for another 8-10 minutes until soft. Stir in the tomatoes and add the bay leaves. Let it simmer for 30-40 minutes until the sauce thickens. Season the sauce with salt and pepper. Remove the bay leaves and discard them. Let the sauce cool and then refrigerate.

Combine the flour, corn flour, oregano, paprika and water in a medium sized bowl. Mix to form a batter and season it with salt. Set aside.

Next, combine the Parmesan and the breadcrumbs in a small bowl. After place it on a flat plate.

Dip the mozzarella sticks in batter and then let the excess batter drip off. Coat the battered mozzarella in the breadcrumbs mixture and then repeat the process to double coat the cheese. Place the mozzarella sticks on a baking sheet and freeze them for another 2 hours or up to 2 days.

Heat the oil in a frying pan or deep fryer and then fry the frozen mozzarella sticks until golden brown. Transfer the cooked mozzarella on a plate lined with paper towels to drain the excess oil. Serve immediately with the marinara sauce.

 

Photo Courtesy Of:  irrezolut

 

 

Cheesy Pretzels

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Cheese pretzels are a big hit with kids. They make good snacks for school or during playtime. You may also prepare it ahead of time and store it in the freezer. Sprinkle it with cheese before reheating to make it cheesier.

 

Ingredients:

200g plain flour

25g cheddar cheese, grated

25g butter, diced

2 teaspoons baking powder

1 teaspoon sugar

1/2 teaspoon salt

100ml milk

1 egg beaten

Toppings:

Coarse sea salt

Sesame seeds

Extra grated cheese

 

Pre-heat the oven to 200C.

Combine the sifted flour, baking powder, butter, sugar and salt in a mixing bowl. Mix it together with your hands or using an electric mixer set to medium. Gradually add the dough and continue mixing it until you form a ball of dough.

Flour a flat surface and roll the dough 3-5 times. Knead it by pressing and folding for 2-3 minutes or up to 10 times.

With a rolling pin, roll out the dough until it measures 10 x 7 inches. Cut the dough into strips about half an inch thick. Pinch the edges and twist the dough to form a pretzel. Do this for the remaining strips of dough. Place the pretzels on a greased baking sheet. Brush it with beaten egg and sprinkle with salt, sesame seeds and grated cheese. Bake it in the oven for 10-12 minutes or until golden brown.

 

Photo Courtesy Of:   Kelly Sue

 

Pierogies

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Pierogies are delicious European dumplings that are stuffed with potatoes, onions and cheese. They can be baked, boiled or fried depending on the way you want it. You can also prepare them ahead of time and freeze them. Make sure to boil them first for 2 minutes and coat them in oil, so that they don’t stick together. Just defrost them and reheat by boiling or sautéing them.

 

Ingredients:

For the Dough:

400g all-purpose flour

1 teaspoon salt

1 tablespoon vegetable oil

1 beaten egg yolk – retain the white for use later

100ml milk

100ml water as required

For the filling:

750ml cooked mashed potato

100g farmer cheese or cottage cheese

200ml finely chopped onions

2 tablespoons butter

1 teaspoon sea salt

1/4 teaspoon pepper

For serving:

Melted butter – optional

Sour cream – option

Sautéed onions, for serving

 

To make the dough, combine the milk, water, vegetable oil and yolk in a bowl. Whisk thoroughly.

Sift the flour into a large bowl and gradually pour the milk mixture in the center. Slowly fold the ingredients together using your hands or a wooden spoon. You may add more flour if it becomes too sticky.

Transfer the dough onto a well-floured surface and knead it for 3 minutes. Add more flour if the dough is still sticky. Cover the dough with plastic wrap and refrigerate it for 20 minutes.

To prepare the filling, melt the butter in a large pan and sauté the chopped onions until it is browned. Add the potatoes and cheese. Season it with salt and pepper.

Roll out the dough thinly on a well-floured board. With a pastry cutter, cut the dough into circles.

Place a teaspoon of filling at the center of each circle and fold the edges together. Seal the edges using egg whites.

To boil pierogies, place them in a pot with boiling water. Cook them in batches for 3-4 minutes or until they float to the surface. Transfer them to a plate and drain the excess water. If you want to fry them, sauté the boiled dumplings in butter until they are golden brown. You can also bake them by preheating the oven at 425F. Brush them with egg and bake for 20-30 minutes until they are golden brown.

Drizzle melted butter over the pierogies and serve with sautéed onion and sour cream.

 

Photo Courtesy Of:  the prodigal untitled13

 

Pogaca

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Pogacas or feta dumplings are puff pastries that are often served as an appetizer, but they are also perfect with pasta. This recipe is the Turkish or Bulgarian version. It is so good, that you may be filled even before the entrée arrives. You may also add pimientos to the dough to add more flavor to it.

 

Makes 20

Ingredients:

3 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 cup canola oil

1/4 cup butter, melted

1 cup plain yogurt

3 beaten eggs

1 tablespoon sour cream

1 tablespoon white sugar

1 1/2 teaspoons salt

2 egg yolks

2 tablespoons black sesame seeds

Filling:

1 cup crumbled feta cheese

1 cup finely chopped fresh parsley

1 tablespoon olive oil

2 teaspoons paprika

 

Preheat the oven at 375F and line a baking sheet with parchment paper.

Sift the flour and baking soda into a large bowl. Set aside.

Combine the canola oil, butter, yogurt, beaten eggs, sour cream, sugar and salt in a large mixing bowl. Mix until smooth.

Gradually add the flour into the large mixing bowl. Mix well to form dough. Knead the dough in the bowl for 5 minutes or until it is no longer sticky.

To make the filling, place the feta cheese, parsley, olive oil and paprika in a medium sized bowl. Mix well.

After, prepare a dumpling by pinching off 2 1/2 tablespoons of dough. Roll it into a ball and then flatten it to make a flat circle that fits your palm. Spoon 1 tablespoon of filling into the center of the circle. Bring the edges together to cover the filling; pinch the edges to make a fat and round dumpling. Put it on the baking sheet, smooth side up. Repeat the process for the remaining pogacas.

Beat the egg yolks in a small bowl and brush the pogaca tops with it. Sprinkle with sesame seeds. Bake the pogacas for 20-30 minutes or until the tops are brown, shiny and cracked.

 

Photo Courtesy Of: lezizsofralar

 

Spinach, Broccoli and Feta Cheese Omelette

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Omelettes don’t have to be boring, with Cheese, Ham or Mushroom. Make this classic dish much more interesting – it’ll be a winner with Meat-Eaters as well as Vegetarians.

Spinach Omelette

Try including different ingredients – Mushrooms, different Cheeses and some crsipy Potatoes.

To Serve 4
200g New Potatoes, cut into small cubes
200g Broccoli, cut into small florets
180g Baby Spinach
2tsp Olive Oil
6 Large Eggs
100g Feta Cheese, cubed

1. Add the Potatoes to a pan of slightly salted Boiling Water. Cook for ten minutes or until tender, before draining. Cook the Broccoli in another pan of boiling water for four to five minutes, or until tender, and then drain.
2. Put the Spinach in a large, dry non-stick frying pan, and cook, stirring until it starts to wilt. Remove and add to the Broccoli and Potatoes.
3. Beat the Eggs until they’re evenly blended and then season. Grease the frying pan with the Oil, and heat. Add the Vegetables and give them a quick stir to make sure that they are evenly mixed through the pan.
4. Add the Eggs, and cook over a low heat until the eggs are starting to set, but still liquid on top. Sprinkle on the Feta Cheese, and cook for a few minutes until the Egg is nearly set.
5. Heat a Grill, then grill the Omelette until set on top, keeping as from the Heat as possible.
6. Remove the pan from the grill, and slide onto a plate. Cut into wedges, and serve with a leafy green salad and some crusty bread.

Photo Courtesy of: Mr Michael Phams

Cheese Puffs

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I love cheese and anything that has it. Here is a simple cheese puffs recipe that you can serve as snacks or an appetizer. Feel free to be as creative with the filling. This is something both kids and adults will enjoy.

 

Ingredients:

1 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon fresh ground black pepper

1/2 teaspoon dried thyme

1 pinch cayenne pepper

1 cup whole milk

1 stick butter (cut into 1/2 inch cubes)

6 large eggs (at room temperature)

1/2 cup grated Parmesan or Romano cheese

3/4 cup grated Gruyere cheese

1 ounce pepperoni, diced (optional)

2 tablespoons milk

2 tablespoons grated Parmesan cheese

 

Preheat oven to 425F.

In a large bowl, combine the flour, salt, pepper, thyme and cayenne.

Separate the egg yolk and egg white of 1 egg.

In a large saucepan over medium heat, melt the butter and pour in the milk. Bring it to a boil. Lower the heat and add the flour mixture. Mix well until it forms into a dough like mixture. Remove from heat.

Place the dough in a mixing bowl and beat it at low speed for one minute. Add an egg and an egg white. Mix it until the egg is absorbed. After, add the remaining 4 eggs one at a time. Mix until the dough is smooth.

Fold in the Gruyere, 1/2 cup of Parmesan and Pepperoni into the dough.

Place the dough in a pastry bag. Pipe it in a greased baking sheet. The dough balls should be an inch in diameter and an inch apart. You may also use a spoon or place the dough in a mold if desired. Try to keep the size of the dough uniform, so that they can bake evenly.

Beat the eggs and 2 tablespoons of milk in a small bowl to make a glaze. Brush the cheese puffs with the glaze and sprinkle them with Parmesan.

Bake the cheese puffs in the oven for 10 minutes or until they are light brown and the center is no longer runny.

Remove from the pan and let it stand for 10 minutes before serving.

 

Photo Courtesy Of: highclassjackass

 

Cheesy Artichoke Dip

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Artichokes are high in antioxidants. This vegetable is a diuretic, can also reduce cholesterol levels and it can aid digestion. I love eating it on pizza, pasta and having it as a delicious dip.

 

Ingredients:

2 (8 ounce) packages frozen artichoke hearts

3 tablespoons unsalted butter

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese, divided

1 tablespoon chopped onion

1 tablespoon minced fresh parsley

1/4 teaspoon garlic salt

Pepper

1/4 cup all-purpose flour

1 cup finely grated parmesan cheese

1 cup heavy cream

1/4 cup sour cream

 

Preheat oven to 350F.

In a saucepan over medium heat, melt the butter. After, sauté the onions until they become translucent. Stir in the flour and season it with pepper and garlic salt. Mix well. Cook for another 2 minutes. Add the artichoke hearts, sour cream, cream, and 3/4 of the parmesan cheese. Cook for another 5 minutes or until the cheese melts.

Transfer the artichoke mixture to a baking dish. Top it with mozzarella and the remaining parmesan cheese. Sprinkle with minced parsley. Bake it for 25-30 minutes or until the cheese bubbles and the edges turn brown. Let it stand for 5 minutes before serving. It goes well with pita chips, crackers or French bread.

 

Photo Courtesy Of: Brown Eyed Baker

 

Ricotta, Basil and Pinenut Crepe

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The flavourings of Ricotta aren’t overpowering, which means that it’s great for this dish. When heated, it becomes runny rather than gooey, and therefore creates a brilliant sauce!

Crepe

As a sweeter alternative, replace the filling with a Chocolate Sauce, mixed with a Mashed Banana, and spread over the Crepe.

To Serve 4
5tbsp Flour
2 Eggs
100ml Milk
Salt and Pepper
100g Toasted Pinenuts
200g Ricotta
Zest and Juice of 1 Lemon
Bunch of Basil

1. Place the Flour into a bowl, and make a well in the centre. Break the Eggs into the centre of the well, and begin to combine with a whisk – start from the middle, and pull the flour in from around the outside of the bowl. Gradually add the Milk, a little at a time. The mixture should be similar in thickness to Runny Yogurt at the end. Season with Salt and Pepper
2. Toast the Pinenuts in a dry pan until golden brown – make sure you pay attention, as they burn very easily.
3. Put the Ricotta into a bowl, and add the Lemon Juice and Zest, then tear the Basil Leaves, season with Salt and Pepper, before adding in the Toasted Pinenuts.
4. Heat a large non-stick pan, add a small amount of butter to the pan when it’s very hot. Add a small ladle of the Batter to the pan, and tilt the pan around to spread the mixture evenly.
5. After thirty seconds, check the bottom, and if it’s Golden Brown, flip it over in the pan. Immediately add a large spoonful of the Ricotta mix evenly over the surface. Fold in half, then in half again to make a triangle.

Photo Courtesy of: Jennie Faber

Caramelized Onion and Gruyere Frittata

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A simple classic, updated and given a modern twist. The Onion and Cheese combination is very tasty mixture, and cooked until golden brown on top, it’s a treat for all the senses.

Frittata

To add some colour to the dish use Red Onions instead of the more traditional ones that are used. This will also change the taste slightly, so try a combination of the two to get the right flavours.

To Serve 4
2tbsp Vegetable Oil
700g Onions, peeled and sliced
1 Garlic Clove, peeled and sliced
4 Eggs
1tbsp Fresh Chives, chopped
1tbsp Fresh Parsley, chopped
Salt and Pepper
125g Spinach, roughly chopped
75g Gruyere, cut into 1cm Cubes
75g Edam, cut into 1cm Cubes

1. Heat the Vegetable Oil in a small frying pan – about nine centimetres across. Cook the Onions and Garlic with a lid on, for about twenty five to thirty minutes, or until the Onions and Garlic have caramelized and golden brown, stirring occasionally.
2. Beat the Eggs together with the Chives, Parsley, Salt and Pepper.
3. Take the Onion out of the pan, and replace with the Spinach. Stir over a very low heat until wilted and the extra liquid has evaporated. Return the Onions to the pan, and add the Cheese, before stirring until well combined.
4. Pour the Egg mixture into the pan, and allow to run through the Onions. Cook over a medium heat, and keep loosening the edges of the mix with a spatula. After three or four minutes (or when the mixture has set)
5. Cover the Handle with foil, then place under a grill for three or four more minutes or until the top is set and turned golden brown

Photo Courtesy of: jefferyw

Melting Cheese and Ham Parcel

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To get the crisp outer that you’re craving for on this dish, make sure that the oven is hot enough before you put anything in – turn the oven on at around 250C about an thirty minutes before you start to prepare anything, otherwise the pastry could be disappointingly soggy!

Ham and Cheese Pastry

To Serve 4
3tbsp Crème Fraiche
1tbsp Dijon Mustard
370g Packet Puff Pastry
350g Good Quality Ham, sliced
175g Gruyere Cheese, thinly sliced or grated
1 Egg Yolk, beaten
Sea Salt

1. Mix the Crème Fraiche and Dijon Mustard together well. Roll out a third of the Puff Pastry into a rectangle around thirty by twenty five centimetres, and place on a Baking Sheet.
2. Spread a third of the Mustard Mixture evenly across the pastry, leaving a centimetre border. Top with a layer of Ham, all of the Cheese, then another layer of Ham.
3. Spread the rest of the Mustard Mixture over the top of the Ham, then brush the Puff Pastry border with the Egg Yolk.
4. Roll out the rest of the Pastry to a rectangle around two or three centimetres larger than the base. Place over the filling, and press the edges firmly together, trimming any extras off if required.
5. Brush the top with Beaten Egg Yolk, and chill for fifteen minutes.
6. Cook the parcel at 220C for around twenty five minutes, or until the Pastry Base is cooked, and is Golden Brown. If it begins to burn around the edges, cover with some foil, then return to the heat.

Allow to stand for five minutes before sprinkling with Sea Salt, and serving with seasonal vegetables. You could also sprinkle some extra Cheese over the top five minutes before finishing in the oven, and leaving it to bubble and turn golden brown and crispy.

Photo Courtesy of: mrsdewinter

4 Cheese Macaroni with Truffle Oil

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Macaroni and cheese is a comfort food everyone loves. I am a cheese lover who eats anything with cheese. This recipe can be considered gourmet as compared to the classic mac and cheese, but I assure you that it is definitely awesome. If you don’t have the specified cheeses available or you find them expensive, you can use any type of cheese you want. There are also grated 3 cheese value packs sold in supermarkets.

The truffle oil can be expensive, but it is a good investment. You can add it to other casseroles, vegetable dishes and mashed potatoes to make them tastier. Some even use it as a dip for French fries and according to them it is addicting.

Ingredients:

1 lb macaroni pasta

4 tablespoons butter

2 tablespoons flour

2 tablespoons heavy cream

2 cups milk

2 egg yolks

2 cups Gouda cheese, grated

2 cups Gruyère cheese, grated

2 cups Cheddar cheese, grated

1 cup Parmesan cheese, grated

3 tablespoons truffle oil

Nutmeg, salt and pepper to taste

Preheat the oven at 450F.

In a pot of boiling water with oil and salt, cook the macaroni according to package instructions or until al dente. Drain and set it aside.

To make the mornay sauce, melt the butter in a large saucepan under medium heat. Stir in the flour and cook for 2-3 minutes. Slowly pour in the milk and stir often until the sauce starts to thicken.

In a small bowl, combine the egg yolks and a tablespoon of heavy cream. Mix well and Set aside.

Set aside 1/3 of the cheeses for later. Slowly add the rest of the cheese into the mornay mixture. Keep it under low heat and stir occasionally until all the cheese melt. After, turn off the heat and slowly fold in the egg and cream mixture. Add another tablespoon of heavy cream. Continue to mix until the ingredients blend together. Turn on the heat to low and continue to cook until you reach desired thickness. Stir occasionally. Season it with nutmeg, salt and pepper.

Combine the sauce, pasta and truffle oil. Mix it well and make sure the macaroni is coated in the cheese sauce. Transfer it to a baking pan or casserole dish. Top it with Gruyère, Gouda, Cheddar and Parmesan (in order). Cover it in foil and bake for 15-20 minutes. Remove the foil and bake for another 5 minutes or until the cheese turns brown.

Remove from the oven and let it stand for 5 minutes before serving.

Photo Courtesy Of: hildgrim

Chicken Breasts with Spinach and Ricotta

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Soft, juicy Chicken Breasts, with flavoursome Spinach, and a rich, gooey Ricotta Centre – very simple, yet very impressive and a sure-fire hit.
Spinach Chicken
You can use a different type of Curd or Soft Cheese too in place of the Ricotta, so it may be worth trying a few varieties out!

To Serve 4
4 Skinless Chicken Breast Fillets
50g Frozen Spinach, chopped and thawed
175g Ricotta Cheese
60g Parmesan Cheese, freshly grated
2tsp Nutmeg, freshly grated
Salt and Pepper
8 Large Spinach Leaves, fresh
150ml Dry White Wine
300ml Chicken Stock
50g Butter, chilled and diced

1. Using a very sharp knife, make a deep cut along the thicker side of the Chicken Breast to make a pocket
2. Squeeze any moisture out of the thawed Spinach, then place in a bowl. Mix in the Ricotta, Parmesan, Nutmeg, Salt and Pepper, and spoon evenly into the pockets of each Chicken Breast
3. Bring a pan of Salted Water to the boil, and add the Large Spinach Leaves, and remove straight away with a slotted spoon. Plunge into a bowl full of cold water to make sure that the colour stays, and to prevent any extra cooking. Wrap two of these leaves around each Chicken Breast, and tie with thin cotton to secure.
4. Position the Chicken Breasts in a large shallow pan before pouring over the Wine and Stock. Bring the mixture to the boil, then lower the heat, cover and gently simmer for thirty to forty minutes, until cooked. Remove from the pan with a slotted spoon, and keep warm.
5. Bring the remaining liquid to the boil again, and reduce the mixture by half. Remove from the heat, add the Butter, and season to taste.

Serve the Chicken sliced on a plate, sat on top of the sauce – or serve the Chicken Breasts whole, and serve the Sauce separately.

Photo Courtesy of: Mia3mom

Cheesy Cabbage Bake

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Cabbage is a leafy vegetable rich in vitamin C. It has amino acids that help reduce discomfort and inflammation. Aside from these, it is a common diet food because it contains few calories.

This vegetable is usually added to soups stews or prepared as a side. This dish is a wonderful addition to fish or poultry. Serve it to kids or adults who do not like vegetables and they will definitely love it.

Ingredients:

1 medium sized cabbage, coarsely chopped

5 tablespoons butter

3 cloves garlic, chopped

1/4 cup all-purpose flour

1 1/3 cups milk

2 teaspoons spicy mustard or Dijon

8 ounces white Cheddar cheese, shredded

8 ounces sharp Cheddar cheese, shredded

Salt and pepper to taste

Toppings:

1 tablespoon parsley for garnish

2 tablespoons grated Parmesan cheese, optional

1 cup soft bread crumbs

1 1/2 tablespoons butter, melted

Preheat oven at 350F.

In a deep saucepan over medium low heat, melt 3 tablespoons of butter. Saute the garic for 2-3 minutes or until light brown. Add the the cabbage and stir-fry for 5-8 minutes or until it is soft. Drain the excess water and set aside.

In a small bowl, combine themilk, flour and mustard. Mix well until there are no more lumps. Fold in the white and sharp cheddar cheese. Pour it into the cabbage. Mix well and let it simmer for 8-10 minutes or until thick.

Place the cabbage and cheese mixxture in a greased baking pan. Sprinkle with Parmesan cheese and bread crumbs. Bake for  20-25 minutes or until it is golden brown. Let it stand for 5 minutes.

Garnish with chopped parsley and serve warm.

Photo Courtesy Of:Arnold Goodway

Lime Cheesecake

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Fresh, fruity and full of flavour – there can’t be many more words to describe how amazing this Cheesecake is beginning with the letter ‘f’!

Lime Cheesecake

To Serve 2
30g Butter
30g Dark Chocolate
90g Digestive Biscuits, crushed
Rind of 1 Lime
90g Curd Cheese
90g Low Fat Soft Cheese
1 tsp Powdered Gelatine
1tbsp Lime Juice
1 Egg Yolk
45g Caster Sugar

1. Grease a two small (around eleven centimetres across) or one medium (about eighteen or twenty centimetres across) flan tins very well.
2. Melt the Butter and Dark Chocolate in a heatproof bowl over a pan of boiling water – tip: Make sure that the bowl isn’t in contact with the Water – until smooth and well combined. Slowly mix in the Crushed Digestive Biscuits, before evenly spreading them across the base of the Flan Tins evenly, levelling the tops of them. Place the Flan Dishes in a refrigerator and chill until well set.
3. To make the filling, mix the Curd Cheese and the Low Fat Soft Cheese with the Lime Rind, and beat well until the mixture is smooth and evenly blended. Dissolve the Gelatine in the Lime Juice in a heatproof bowl over a pan of simmering water.
4. Beat the Egg Yolk and Sugar together, until thick and creamy. Mix it into the Cheeses, before mixing in the Gelatine and Lime Juice. Pour over the set Biscuit base, and level the top off if needed.

To Serve, top the Flan with some Whipped Cream, slices of Kiwi Fruit and a Sprig of Mint. Carefully remove from the Flan Tin (or tins), and enjoy!

Photo Courtesy of: Zen Me