These sound like a variation on cheese sticks (which I make with edam cheese and cayenne pepper) - I'm loving the idea of parmesan, though!
Ingredients:
1/2 cup grated Parmesan cheese
1 teaspoon paprika
Coarse salt and ground pepper
All-purpose flour, for rolling
1 sheet puff pastry, thawed
1 large egg, beaten
Method:
1. In a bowl, mix cheese and paprika; season with salt and pepper.
2. On a floured surface, roll out pastry to 10 by 14 inches.
3. Brush with egg. Sprinkle with cheese mixture; using a rolling pin, roll mixture into pastry.
4. Roll up pastry, starting from short end. Refrigerate until firm, about 25 minutes.
5. Preheat oven to 400 degrees.
6. Cut roll into 3/8-inch-thick slices.
7. Place on a rimmed baking sheet; bake until golden, 20 to 25 minutes. Cool 5 minutes on sheet; transfer to a rack to cool completely.
Showing posts with label cheese. Show all posts
Showing posts with label cheese. Show all posts
Sunday, February 26, 2012
Saturday, February 18, 2012
Tomato, Basic and Bocconcini Chicken
Renee sent me this recipe through a recipe swap email - it sounds like a super-yummy dish, so it'll be tried out very soon here!
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This dish is sooooo scrummy. I get really excited when I see it coming up on our menu planner! Bocconcini has to be one of my favourite cheeses - It is usually a "one for the dish, one for my mouth" scenario when I am using it in recipes ;)
Tomato, Basil & Bocconcini Chicken
1 400g tin diced tomatoes
1 garlic clove, crushed
2 tablespoons of shredded fresh basil
Olive oil spray
2 single chicken breast fillets, thinly sliced horizontally
75g bocconcini, thinly sliced
Preheat oven to 190 celsius.
Heat tomato in a saucepan over medium heat. Bring to the boil and reduce the heat to low and simmer for 5 minutes.
Add garlic and simmer for 1 minute. Remove from heat, stir in basil and season with pepper.
Spray a large non-stick frying pan with olive oil spray. Heat over high heat.
Add half the chicken and cook for 1-2 minutes each side or until golden. Transfer to an oven proof dish and repeat with the remaining chicken.
Pour the tomato mixture over the chicken and bake in oven for 10 minutes.
Arrange the bocconcini over the chicken and bake for a further 5 minutes or until the chicken is cooked through.
The website that I found this recipe on (www.taste.com.au) recommends serving this dish over polenta....which is very yummy. However I find that my arm practically falls off when I have to stir that polenta for hours as it cooks...so I prefer to serve it over cous cous with a little side salad. Just as yummy :)
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This dish is sooooo scrummy. I get really excited when I see it coming up on our menu planner! Bocconcini has to be one of my favourite cheeses - It is usually a "one for the dish, one for my mouth" scenario when I am using it in recipes ;)
Tomato, Basil & Bocconcini Chicken
1 400g tin diced tomatoes
1 garlic clove, crushed
2 tablespoons of shredded fresh basil
Olive oil spray
2 single chicken breast fillets, thinly sliced horizontally
75g bocconcini, thinly sliced
Preheat oven to 190 celsius.
Heat tomato in a saucepan over medium heat. Bring to the boil and reduce the heat to low and simmer for 5 minutes.
Add garlic and simmer for 1 minute. Remove from heat, stir in basil and season with pepper.
Spray a large non-stick frying pan with olive oil spray. Heat over high heat.
Add half the chicken and cook for 1-2 minutes each side or until golden. Transfer to an oven proof dish and repeat with the remaining chicken.
Pour the tomato mixture over the chicken and bake in oven for 10 minutes.
Arrange the bocconcini over the chicken and bake for a further 5 minutes or until the chicken is cooked through.
The website that I found this recipe on (www.taste.com.au) recommends serving this dish over polenta....which is very yummy. However I find that my arm practically falls off when I have to stir that polenta for hours as it cooks...so I prefer to serve it over cous cous with a little side salad. Just as yummy :)
Saturday, February 4, 2012
Pepperoni Pizza Monkeybread
This looks too good not to include a photo - I'm definitely going to be trying it out, and soon!
Ingredients:
2 cloves of garlic, thinly sliced
4 Tbsp butter
2 lbs pizza dough
6 oz mozzarella cheese, cut into small cubes (you'll need ~48 pieces)
48 slices of Turkey pepperoni (from 1 package)
2-3 cups marinara sauce, warmed, for serving
Method:
1. Heat garlic and butter over medium heat just until the garlic begins to brown. Remove from heat and let sit.
2. Lightly brush the inside of a bundt pan (or other oven-safe dish) with garlic butter.
3. Pull off large marble-sized balls of dough and flatten (a kitchen scale makes this very easy). Top with a slice of pepperoni and a cube of mozzarella.
4. Pepperoni Pizza Monkey Bread Wrap the dough around the pepperoni and cheese, pinching well to seal.
5. Very lightly brush the pizza ball with garlic butter and place into the bundt pan (I dabbed the pizza balls on a butter-dipped silicon brush to keep butter use low - there will be 1+ Tbsp leftover - and my hands butter free. Buttery hands make it hard to get the pizza balls to seal).
6. Repeat until all of the dough is used.
7. Cover and let sit for 30 minutes, while preheating the oven to 400.
8. Bake for ~35 minutes, until the top is very brown.
9. Remove from the oven and let sit for 10 minutes.
10.Turn out onto a platter and serve with warmed marinara sauce for dipping.
Ingredients:
2 cloves of garlic, thinly sliced
4 Tbsp butter
2 lbs pizza dough
6 oz mozzarella cheese, cut into small cubes (you'll need ~48 pieces)
48 slices of Turkey pepperoni (from 1 package)
2-3 cups marinara sauce, warmed, for serving
Method:
1. Heat garlic and butter over medium heat just until the garlic begins to brown. Remove from heat and let sit.
2. Lightly brush the inside of a bundt pan (or other oven-safe dish) with garlic butter.
3. Pull off large marble-sized balls of dough and flatten (a kitchen scale makes this very easy). Top with a slice of pepperoni and a cube of mozzarella.
4. Pepperoni Pizza Monkey Bread Wrap the dough around the pepperoni and cheese, pinching well to seal.
5. Very lightly brush the pizza ball with garlic butter and place into the bundt pan (I dabbed the pizza balls on a butter-dipped silicon brush to keep butter use low - there will be 1+ Tbsp leftover - and my hands butter free. Buttery hands make it hard to get the pizza balls to seal).
6. Repeat until all of the dough is used.
7. Cover and let sit for 30 minutes, while preheating the oven to 400.
8. Bake for ~35 minutes, until the top is very brown.
9. Remove from the oven and let sit for 10 minutes.
10.Turn out onto a platter and serve with warmed marinara sauce for dipping.
Thursday, January 5, 2012
Fluffy Ricotta Pancakes
I haven't tried these pancakes yet, but they sound delicious! The recipe was found here
Ingredients:
1 cup ricotta cheese
3/4 cup flour
½ teaspoon baking powder
1½ tablespoons sugar
pinch salt
3/4 cup milk
3 eggs, divided
½ teaspoon vanilla
Method:
1. Set ricotta in a fine mesh strainer about 30 minutes before you start cooking, to drain off excess liquid.
2. Whisk together flour, baking powder, sugar, and salt in a bowl. Combine ricotta, milk, egg yolks, and vanilla in a separate bowl.
3. Beat the egg whites in an electric mixer until stiff. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined. Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining whites.
4. Heat a griddle over medium-high heat, and brush the surface with butter. Use a ladle or measuring scoop (we used a 1/3 cup measure) to pour batter onto the griddle. Cook pancakes for about 3 or 4 minutes, then flip, cooking until both sides are golden brown.
5. Spread lemon curd between pancakes and dust with powdered sugar. Or serve with syrup or fruit.
Ingredients:
1 cup ricotta cheese
3/4 cup flour
½ teaspoon baking powder
1½ tablespoons sugar
pinch salt
3/4 cup milk
3 eggs, divided
½ teaspoon vanilla
Method:
1. Set ricotta in a fine mesh strainer about 30 minutes before you start cooking, to drain off excess liquid.
2. Whisk together flour, baking powder, sugar, and salt in a bowl. Combine ricotta, milk, egg yolks, and vanilla in a separate bowl.
3. Beat the egg whites in an electric mixer until stiff. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined. Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining whites.
4. Heat a griddle over medium-high heat, and brush the surface with butter. Use a ladle or measuring scoop (we used a 1/3 cup measure) to pour batter onto the griddle. Cook pancakes for about 3 or 4 minutes, then flip, cooking until both sides are golden brown.
5. Spread lemon curd between pancakes and dust with powdered sugar. Or serve with syrup or fruit.
Wednesday, August 10, 2011
Cheesy Hot Cakes
I've "borrowed" this recipe from Mel, but it's just too tasty not to share! Cheesy Hot Cakes are basically cheese pikelets, and would go well with grated vegetables in them. I'm thinking... grated carrot and zucchini, some diced capsicum, and maybe some grated turnip or kumara.
The recipe is incredibly simple:
Ingredients:
1 cup self-raising flour (or, as I did: 1 cup standard flour and 2t baking powder)
1 Tablespoon white/caster sugar
3/4 cup milk
1 egg, lightly beaten
3/4 cup grated cheese
Method:
Sift together flour, BP, sugar and cheese. Stir milk and beaten egg together, and add to the flour. Mix until well combined.
Place tablespoons of mixture into hot, lightly greased frying pan. Cook until bubbles appear on surface then turn and cook until golden brown.
I cooked mine in our sandwich press - that way, I didn't need to grease a pan, so I could convince myself that they're just that little bit healthier! I think you could probably get away with less (or no) sugar in this recipe too - it's one of those recipes that is basically a batter that you can add anything you like to it!
The recipe is incredibly simple:
Ingredients:
1 cup self-raising flour (or, as I did: 1 cup standard flour and 2t baking powder)
1 Tablespoon white/caster sugar
3/4 cup milk
1 egg, lightly beaten
3/4 cup grated cheese
Method:
Sift together flour, BP, sugar and cheese. Stir milk and beaten egg together, and add to the flour. Mix until well combined.
Place tablespoons of mixture into hot, lightly greased frying pan. Cook until bubbles appear on surface then turn and cook until golden brown.
I cooked mine in our sandwich press - that way, I didn't need to grease a pan, so I could convince myself that they're just that little bit healthier! I think you could probably get away with less (or no) sugar in this recipe too - it's one of those recipes that is basically a batter that you can add anything you like to it!
Cheese Muffins
These have become a regular in our house - both the boys love them, and they're just so quick and easy to do. They're also very forgiving on the actual quantities, and can easily be adapted by adding some grated vegetables and/or ham pieces (or other meat of your choosing!)
Ingredients:
1½ cups flour
2 heaped teaspoons baking powder (or 3 regular teaspoons)
1½-2 cups grated cheese
salt and pepper to taste
1 cup milk
1 egg
Method:
Mix flour, baking powder, cheese and seasoning together.
Mix egg into milk.
Pour milk into dry ingredients, and stir until just mixed.
Spoon mixture into mini muffin trays, and bake for approx 10 minutes at 180°C, until just golden.
Ingredients:
1½ cups flour
2 heaped teaspoons baking powder (or 3 regular teaspoons)
1½-2 cups grated cheese
salt and pepper to taste
1 cup milk
1 egg
Method:
Mix flour, baking powder, cheese and seasoning together.
Mix egg into milk.
Pour milk into dry ingredients, and stir until just mixed.
Spoon mixture into mini muffin trays, and bake for approx 10 minutes at 180°C, until just golden.
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