recipe and cooking video: Cheese

Showing posts with label Cheese. Show all posts

Friday, February 10, 2012

Potato Bread Batons with Cheese and Pear

What could be better than homemade bread, especially when it's studded with the earthy flavours of cheese, walnuts, potatoes, fresh thyme and pears. I love it served with a steaming soup on ice cold days. It's also great for a school packed lunch.

Potato Bread Batons with Cheese and Pear

adapted from daheim und unterwegs

Bread	Cheese Spread
200 g Potatoes, diced and boiled 18 g Fresh yeast 550 g Water, lukewarm 100 g Sourdough 800 g Spelt flour 150 g Rye flour 18 g Salt 150 g Walnut, chopped 4 Pears, seeded and cut into wedges	150 g Gorgonzola 150 g Emmental 150 g Sour cream 170 g Quark Salt and pepper to taste 2 tbsp Fresh thyme, chopped 2-3 tbsp Bread crumb

Peel the potatoes and cut into small pieces. Fill a large pot with the potatoes. Add enough water to cover the potatoes. Once the water boils, reduce the heat to medium and cook for about 15 minutes until potatoes are tender. Drain and cool to room temperature.
In the bowl of your stand mixer fitted with a dough hook, dissolve the yeast in water. Add in sourdough, flours, salt, walnuts and cooked potatoes. Mix on slow speed for 4 minutes, then increase the speed and mix a further 4 minutes.
Place the dough on a lightly floured work surface and divide it into 6 even portions. Shape each into a ball and rest, covered, for 15 minutes. Knead the dough balls gently and briefly. Cover, and rest for a further 15 minutes. Shape each dough ball into a baton and allow them to rest, covered, for 15 minutes.
To prepare the cheese spread by combining all the ingredients in a bowl. Transfer the mixture into a pastry bag. With a sharp serrated knife, slash the top of the bread lengthwise, about 1/4-inch deep. Pipe the cheese mixture onto the cut and press 5-6 pear wedges on top. Allow them to rest for 30 minutes. Preheat the oven to 220C/430F and bake for about 35 minutes until nicely golden brown.

Monday, February 6, 2012

Homemade Beef Ravioli with Roasted Tomato Sauce

This is an comforting and delicious homemade pasta with browned ground beef filling. It's simply sauced with a roasted tomato sauce. If you're a fan of homemade pasta, take some time and make your dinner special.

Homemade Beef Ravioli with Roasted Tomato Sauce

adapted from Klassische italienische Küche von Julia della Croce

Roasted Tomato Sauce	Beef Ravioli
500 g Roma tomatoes 1 Yellow onion, chopped 6 Garlic cloves, peeled 2 tbsp Olive oil 1 tbsp Sugar Salt and pepper 1 tbsp Fresh thyme 200 ml White wine 2 tbsp Balsamic vinegar	300 g Pasta flour (or bread flour) 1/8 tsp Salt 4 Large eggs 1 tbsp Olive oil 200 g Ground beef 1 Shallot, minced 1 clove Garlic, minced 2 tbsp Parsley, chopped 1/4 tsp Salt 1 Egg white, beaten Parmesan, grated (optional) Chives, chopped (optional)

Preheat an oven to 200C/400F. Slice each tomato in half lengthwise and place on a sheet pan, cut side up. Roughly chop the onion and scatter the pieces around the tomatoes. Scatter the garlic cloves on top of the onion. Drizzle with olive oil, then season with the sugar, salt, pepper, and thyme.
Roast the vegetables for 30 minutes or until the tomatoes are soft. Remove from the oven and transfer the roasted tomatoes into a large saucepan. With an immersion blender process the tomatoes to the desired consistency. Bring the tomato sauce to a simmer. Add in white wine and balsamic vinegar. Simmer for a further 20 minutes.
Combine pasta flour and salt on a clean work surface and make a well in the center. Place 3 eggs and olive oil in the well, and incorporate the flour into the liquid ingredients until combined. Knead the dough vigorously until it becomes smooth and elastic.
Allow the dough to rest, covered with plastic wrap, for at least 1 hour before rolling it out. Flatten a manageable amount of dough (about the size of an orange) on a clean work surface dusted with flour. Cover the rest of the dough. Using a rolling pin, work from the center of the dough to the edges with a back-and-forth motion, rolling and stretching the dough. Continue rolling, turning the dough occasionally and dusting it with flour to prevent sticking and tearing, until the sheet is the desired thickness. Leave the dough sheets to dry for 10-15 minutes before cutting.
Cook ground meat, minced shallot and garlic in a skillet until meat is browned. Remove and strain off the fat. Stir in one egg, parsley and salt.
Cut the dough sheet into 8-cm wide strips and place spoonfuls of filling about 4cm apart on one strip. Brush the area between fillings with egg white and top with a second strip of dough. Form ravioli by pressing around each filling to form a seal. Dust with flour and cut into squares with a pastry wheel. Crimp the edges of the ravioli with a fork to ensure that they are sealed properly. Alternatively you can cut out the wraps using a 2-inch cookie cutter.
Bring a large pot of salted water to a boil. Cook the ravioli for 5 minutes in a rapidly boiling salted water. Drain and gently toss with the sauce. Sprinkle some grated Parmesan and chopped chives on top if desired. Serve immediately.

Sunday, January 22, 2012

Tomato Soup with Parmesan Cheese Croutons

This delicious homemade herb-flavoured tomato soup is healthy, creamy and easy to put together. It is best enjoyed with some cheesy croutons. The recipe calls for the canned tomato, so pick the best quality canned tomatoes you can find, for example, Roma, San Marzano.

Garlic Parmesan Croutons	Soup
3 Hard rolls, cubed 2 Garlic cloves, minced Freshly ground black pepper to taste 2 tbsp Olive oil 1 tbsp Italian flat leaf parsley, chopped 3 tbsp Parmesan cheese, grated	2 tbsp Olive oil 1 Onion, chopped 2 clove Garlic, finely chopped 1 stalk Celery, chopped 1 Small carrot, chopped 1 can / 400 g Diced tomatoes 1-2 tbsp Tomato paste 250 ml Vegetable broth 1 Bay leaf Pinch of clove 1/3 tsp Dried basil Salt and pepper to taste 120 ml Soya cream, room temperature Some shaved Parmesan, optional 1 tbsp Chives, chopped, optional

Preheat oven to 180C/350F. Place the cubed bread in a large bowl, add in minced garlic, 2 tablespoons of the grated Parmesan, black pepper and olive oil, and toss until the bread is evenly coated.
Pour the mixture onto a baking sheet and bake for 15 minutes. Remove, and stir the croutons. Return to oven, and cook for 20 more minutes or until browned and crunchy. Remove and toss thoroughly with the rest of grated Parmesan and chopped parsley.
In a large pot, heat olive oil over medium heat. Add onion, celery and carrot and cook until tender, about 10 minutes. Add tomatoes, tomato paste, vegetable broth, bay leaf, a pinch of clove and dried basil. Bring to a boil, then reduce to a simmer and cook until carrots are very tender, about 30 minutes.
Discard the bay leaf. With an immersion blender, puree soup until smooth or puree in batches in a food processor fitted with knife blade. Season to taste with salt and pepper. Whisk in soya cream and heat through over the low heat.
Ladle into bowls and place a few pieces of croutons in each, topped with a slice of shaved Parmesan cheese. Place under broiler until cheese is melted. Sprinkle the chopped chives on top if used.

Happy Lunar New Year 2012! 祝福大家龙年行大运，行运一条龙！Happy Dragon Year 2012!

Thursday, December 29, 2011

Mango and Vanilla Ice Cream Trifles

Trifle, a lovely and very British dessert dish, is usually made from vanilla custard, fruit, cake and whipped cream, very similar to parfait. These ingredients are usually arranged into layers in the trifle bowl.

A traditional English trifle uses stale sponge or pound cake, which may be soaked in alcohol, like sherry or port wine. Over time, many variations on the original recipe have been created. Nuts or layers of whipped cream may be added for variety. The flavour of the custard may also be changed to complement the flavour of the cake.

Here is my leftover tribute to this English dessert with its multiple layers in glass. Dip your spoon into this sweet delight to end your New Year’s celebration with these individual delicious trifles.

500 ml Vanilla ice cream, softened
200 g Cream cheese, softened
250 g Mango puree
10 Spekulatius cookies, crumbled
200 g Whipped cream
Physalis fruit

In a large mixing bowl using an electric mixer, beat the cream cheese until light and fluffy. Add the softened vanilla ice cream and beat until thoroughly combined.
First arrange the half of the cookie crumbs over the bottoms of glasses. Next spoon on the mango puree, to just cover the cookie crumbs. Lastly cover the puree with cream mixture and then repeat the layers once more.
Pipe the whipped cream on top and garnish with a physalis. Chill in the fridge until ready to serve.

Friday, December 9, 2011

Baked Mushrooms with Rosemary and Parmesan

Healthy and tasty, this baked mushroom dish with fresh herb, lemon and Parmesan couldn’t be any simpler. It can serve either as a delightful appetizer or just as a light side dish, which goes really well with any meat dishes.

Baked Mushrooms with Rosemary and Parmesan

adapted from Eat Smarter

1 Bio lemon
1 tbsp Fresh rosemary, chopped
25 ml Olive oil
300 g White mushrooms, sliced
20 g Parmesan, grated
Salt and freshly mulled black pepper

Rinse lemon under running hot water. Dry and finely grate the zest. Squeeze out the juice for later use. Combine the chopped rosemary, lemon zest, and olive oil in a bowl.
Preheat the oven to 200C/400F. Clean and thinly slice the mushrooms. Place the sliced mushrooms in a baking pan. Drizzle half of the oil mixture over and season with salt and freshly mulled black pepper.
Bake in the hot oven for 10 minutes. Sprinkle the grated Parmesan over the mushrooms and continue to bake 5 more minutes until the cheese has turned lightly browned. Remove and drizzle the rest of oil mixture and some lemon juice over.

Tuesday, November 1, 2011

Yeast Corn Bread with Chilli, Capsicum and Cheddar

Unlike many other cornbread recipes, this one uses yeast as the leavening agent other than baking soda and baking powder, so the texture is different from the cakey quick bread. This cornbread has a crispy cheesy crust and a flavourful, moist interior, which is generously studded with sweet corn kernels, capsicum, chilli threads, and paprika salami.

Inspired by WDR

200 g Cornmeal
300 g Water, hot
60 g Olive oil
1 can / 300 g Sweet corn
300 g Red capsicum, peeled and diced
10 g Chilli threads
10 g Freshly mulled black pepper

250 ml Water, lukewarm
20 g Fresh yeast
500 g All purpose flour
120 g Paprika salami, thinly sliced
15 g Salt
200 g Cheddar slices
Cornmeal

Measure the cornmeal into a large bowl. Pour in hot water and leave it to soak for about 20 minutes. Prepare two baking sheets with parchment paper.
Heat olive oil in a skillet until hot. Add in sweet corn and red capsicum. Stir briefly, and add in chilli threads. Cook until softened. Season with black pepper. Remove and leave it to cool until ready to use.
Place water, fresh yeast, cornmeal mixture and flour in the bowl of a table mixer fitted with a dough hook. Stir at slow speed for 3 minutes, then increase the speed and mix for another 3 minutes.
Cover the dough in the bowl and leave it to rest for 10 minutes. Now add in the corn capsicum mixture and paprika salami. Use your hand to mix them evenly into the dough. Cover again and rest for 20 minutes.
Preheat the oven to 220C/430F. Divide the dough into 3 large portions for loaves or 12 small portions for smaller buns. Shape each small portion of dough into a round. Place Cheddar in a heatproof bowl. Put over a saucepan of simmering water and heat, stirring constantly, until the cheese melts.
Spread melted cheese all over the surface of bread and sprinkle cornmeal over the dough and lightly press in with your hands. Bake buns for 15 minutes at 220C/430F, then reduce the oven temperature to200C/400F and bake another 20-25 minutes.

Friday, October 21, 2011

Hasselback Potatoes with Creamy Gorgonzola Dressing

Swedish version of baked potatoes. These baked potato fans, also known as “accordion potatoes”, were named after the Hasselbacken Hotel in Stockholm, Sweden that first introduced them in the 1700s. They are crisp on the outside, tender on the inside and make an excellent accompaniment to baked cod, and roasted wagyu beef, or simply as an appetizer served with herb sour cream or blue cheese dressing. Potatoes may be fanned in advanced and placed in cold water to prevent discoloring until ready to use. Dry potatoes well before baking.

Creamy Gorgonzola Dressing	Hasselback Potatoes
1 cup Mayonnaise 1/2 cup Plain yogurt 1/4 cup Buttermilk 1 clove Garlic, crushed 1 tbsp Worcestershire sauce 2 tbsp White wine vinegar 1/2 tsp Sugar 1/2 tsp Freshly ground black pepper Dash of hot pepper sauce, or to taste 80 g Crumbled Gorgonzola	6-8 Oval-shaped potatoes, medium sized 4 tbsp Olive oil 3 Garlic cloves 4 Rosemary sprigs Salt

In medium bowl, stir together all dressing ingredients except cheese. Gently fold in the crumbled Gorgonzola. Dressing may be made 2 days ahead. Cover and refrigerate.
Preheat the oven to 200C/400F. Rinse and dry the potatoes. Grease a baking pan with a tablespoon of olive oil. Put each potato, in turn, in the bowl of a wooden spoon, and cut across at about 3mm intervals.
Brush the rest of olive oil all over each potato, then arrange in the baking pan together with garlic cloves and rosemary sprigs. Sprinkle with salt. Bake the potatoes in the middle of the oven until tops are crispy and potatoes are cooked through, 45 minutes. Serve warm with creamy blue cheese cheese dressing.

Friday, October 14, 2011

Savoury Pumpkin Spelt Tartlets with Sage and Lemon Thyme

Not only is pumpkin delectable and loaded with nutrients, but it can also be used to make a variety of sweet and savoury holiday tarts. Mellow, sweet flavour of pumpkin blends so well with cheese and herbs. The cream is used to give extra smoothness and richness to the filling. To enjoy them at their best, serve those tartlets soon after baking.

Inspired by Gordon Ramsay Recipes

Whole Grain Spelt Hazelnut Pastry	Filling
100 g Whole grain spelt flour 100 g Ground hazelnut Pinch of fine sea salt 80 g Unsalted butter 2 Large egg yolks 1–2 tbsp Cold water	200 ml Whipping cream 10 Sage leaves, snipped Few lemon thyme sprigs, plus extra leaves to sprinkle Sea salt and freshly ground black pepper 300 g Pumpkin purée 2 Large eggs, lightly beaten 3 tbsp Freshly grated Parmesan

To make the pastry, combine whole grain spelt flour, hazelnut and salt in a bowl. Using your fingers, rub the butter into the flour mixture until it resembles coarse meal. Add the egg yolks and 1 tbsp water and pulse until the mixture starts to clump together. If it is too dry, add another 1–2 tsp water, until you can press the dough together into a ball. Wrap in cling film and chill for at least 30 minutes.
Meanwhile, for the filling, put the cream into a small saucepan and add the snipped sage, lemon thyme sprigs and a pinch of salt. Bring just to a simmer, then remove from the heat and leave to infuse and cool completely.
Roll out the pastry thinly on a lightly floured surface and use it to line twelve 5cm tarlet tins, trimming off the excess pastry. Place on a baking tray and chill for an hour.
Preheat the oven to 180C/350F. Line the tartlet cases with greaseproof paper and baking beans or dried beans and ‘bake blind’ for 15 minutes. Remove the paper and beans and return to the oven for 5 minutes. Remove from the oven and lower the setting to 170C/340F.
Strain the herb-infused cream through a fine sieve into a bowl, discarding the herbs. Stir in the pumpkin purée, beaten eggs and freshly grated Parmesan. Season well to taste. Spoon the filling into the pastry cases, then sprinkle a few lemon thyme leaves on top. Bake for about 20–25 minutes until lightly golden and set. Let the tartlets cool in the tins before unmoulding.

Friday, October 7, 2011

Fried Couscous Salad with Gorgonzola

Couscous, if not prepared properly, could taste really bland and boring. This Italian inspired fried couscous was a really pleasant surprise. The crunchiness of the toasted couscous, and rich, sharp flavour of Gorgonzola with tangy vinaigrette dressing are simply a perfect blend.

Stir-fried Couscous Salad with Gorgonzola

Inspired by Giada De Laurentiis

Couscous	Dressing
500 ml Hot vegetable broth 1/3 tsp Salt 280 g Couscous 60 ml Extra-virgin olive oil 2 Garlic cloves, peeled and crushed 80 g Gorgonzola, cut into 1/2-inch pieces 1/2 Large cucumber, peeled, seeded, and cut into 1/2-inch pieces 4-5 Sun-dried tomatoes, chopped 2 tbsp Chopped red basil leaves	60 ml Extra-virgin olive oil Zest and juice from 1/2 large lemon 1/2 tsp Salt 1/4 tsp Freshly ground black pepper

In a medium saucepan, bring the vegetable broth and 1/3 teaspoon salt to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover until the liquid had been absorbed and the couscous is tender, 5 to 6 minutes. Using a fork, fluff the couscous and break up any lumps.
In a large, nonstick skillet heat 1/4 cup oil over medium heat. Add the garlic and cook until golden, 1 to 2 minutes. Remove the garlic and discard. Increase the heat to high and add the couscous. Cook, stirring constantly, for 6 minutes. Continue to cook the couscous, stirring every 5 minutes, until toasted, about 25 minutes.
Transfer the couscous to a large serving bowl and cool for 5 minutes. Add the Gorgonzola, cucumber, sun-dried tomatoes, and red basil. In a small bowl, whisk together the oil, lemon juice, lemon zest, salt, and pepper until smooth. Pour the dressing over the salad and toss until the couscous is coated.

Saturday, October 1, 2011

Gorgonzola Radicchio Salad with Orange Vinaigrette

Like arugula, this bright purplish red radicchio has a slightly peppery and bitter taste. It is loaded with nutrients and has no fat or cholesterol. The salad, a perfect blend of sweet, sour, salty and bitter, tastes so crispy, really flavourful, and easy to throw together.

Orange Vinaigrette	Salad
60 ml Orange juice 2 tbsp White balsamic vinegar 80 ml Olive oil 2 tsp Dijon mustard 2 tsp Honey 1 tbsp Sesame seeds, roasted Freshly ground black pepper and salt, to taste	1/2 Radicchio, torn into bite-sized pieces 100 g Gorgonzola, cubed 1 handful Arugula leaves 100 g White grapes, seedless 1/4 Mango, diced 1 tbsp Sundried tomatoes, diced

In a small jar with a tight-fitting cover, combine all vinaigrette ingredients. Cover and shake well until blended. To store, refrigerate for up to 1 week. Shake well before serving.
Combine all salad ingredients in a large salad bowl.Toss with orange vinaigrette. Serve with a glass of Chardonnay for a pleasant and light lunch.