Simple stuffed pancakes for supper last night. Felt very full afterwards, worth the effort.
Ingredients for the filling
1 small bag of baby spinach
2 medium leeks finely shredded
150g chestnut mushrooms finely sliced
100g grated Emmental or similar cheese
50g butter
Salt, Pepper and Nutmeg to season
Make four pancakes in the normal fashion and put aside while you make the filling
Sweat the leeks in a pan with the butter until softened, add the mushrooms and fry again until softened. Add the bag of spinach and stir till wilted. Add the grated cheese, seasoning and nutmeg and stir together.
Put a 1/4 of the filling in each of the pancakes and fold into a triangle. Put in an oven-proof dish, grate some more cheese on top and grill until browned.
Showing posts with label cheese. Show all posts
Showing posts with label cheese. Show all posts
Wednesday, 18 February 2015
Thursday, 29 May 2014
A Fortuitous Combination
A rainy day in Burford after a late departure (car problems) was saved by a fine lunch at Huffkins and a browse around the wonderful shops along the high street. The Wren Gallery is full of glorious art, just out of our price range unfortunately (or is that fortunately) but this weekend's discovery was Cotswold Cheese Company. A fantastic range of local, national and continental cheeses alongside interesting biscuits, breads, oils, vinegars, olives and pickles. The staff are knowledgeable and friendly and generous with the free samples!
Anyway knowing that we would be arriving late in Nailsworth and not feeling like a full on meal we combined some light as a feather cheese scones with a fresh, soft Windrush Valley goat cheese. It was like a savoury cream tea, just missing a savoury, spicy tomato chutney to fill in for the strawberry jam!
Anyway we bought some more of the cheese (along with some proper Double Gloucester made with raw milk) and I made my own cheese scones to go with.
Makes (8-9 scones)
225g Self Raising Flour
55g Butter
25g Strong Cheddar (Grated)
150ml milk
1tsp English mustard powder
1/2tsp cumin seeds
1/2tsp oak smoked paprika
Mix the flour, mustard, cumin, paprika together and then rub in the butter. Add the cheese and milk and form into a soft dough. Roll out to about 2cm thick and using a 5cm cutter cut out the scones. Gently kneed together the scraps and cut out some more scones to use up the scraps (or make them into cheese straws!).
Brush with milk and bake for 15 minutes at 220C.
Cool and serve with a soft cheese or just with butter. Bet you can't just eat one!
Anyway knowing that we would be arriving late in Nailsworth and not feeling like a full on meal we combined some light as a feather cheese scones with a fresh, soft Windrush Valley goat cheese. It was like a savoury cream tea, just missing a savoury, spicy tomato chutney to fill in for the strawberry jam!
Anyway we bought some more of the cheese (along with some proper Double Gloucester made with raw milk) and I made my own cheese scones to go with.
Makes (8-9 scones)
225g Self Raising Flour
55g Butter
25g Strong Cheddar (Grated)
150ml milk
1tsp English mustard powder
1/2tsp cumin seeds
1/2tsp oak smoked paprika
Mix the flour, mustard, cumin, paprika together and then rub in the butter. Add the cheese and milk and form into a soft dough. Roll out to about 2cm thick and using a 5cm cutter cut out the scones. Gently kneed together the scraps and cut out some more scones to use up the scraps (or make them into cheese straws!).
Brush with milk and bake for 15 minutes at 220C.
Cool and serve with a soft cheese or just with butter. Bet you can't just eat one!
Sunday, 29 September 2013
A Quick Lunch
Couldn't resist pairing some very ripe figs from the Pitshanger Lane greengrocer's with some ripe tomatoes and courgettes from the garden in a quick lunch before heading into London for a bit of 'culture'. Serves 2
Ingredients
3 Ripe Figs
Small chunk of blue cheese
Parmasan shavings
6 Cherry or small plum tomatoes
1 Small round courgette (or a normal one)
Fresh Thyme
1/2 a lemon
1 tbsp Olive Oil
Balsamic Vineger
Pre-heat the oven to about 150C.
Slice the courgettes length about the thickness of a pound coin (about 3mm for all of those who don't have Pound coins). Mix together the thyme, lemon juice, salt, pepper and olive oil. Griddle courgettes in a ridged pan for 5 or so minutes on each side, adding the tomatoes towards the end.
Meanwhile cut a cross in the top of each fig (to about half-way down), squeeze gently and put 1/3 of the blue cheese in each. Put in the oven for about 7 minutes until the cheese has melted.
Arrange nicely on plates with a few parmasan shavings, a drizzle of balsamic vinegar and any marinade that is left.
Ingredients
3 Ripe Figs
Small chunk of blue cheese
Parmasan shavings
6 Cherry or small plum tomatoes
1 Small round courgette (or a normal one)
Fresh Thyme
1/2 a lemon
1 tbsp Olive Oil
Balsamic Vineger
Pre-heat the oven to about 150C.
Slice the courgettes length about the thickness of a pound coin (about 3mm for all of those who don't have Pound coins). Mix together the thyme, lemon juice, salt, pepper and olive oil. Griddle courgettes in a ridged pan for 5 or so minutes on each side, adding the tomatoes towards the end.
Meanwhile cut a cross in the top of each fig (to about half-way down), squeeze gently and put 1/3 of the blue cheese in each. Put in the oven for about 7 minutes until the cheese has melted.
Arrange nicely on plates with a few parmasan shavings, a drizzle of balsamic vinegar and any marinade that is left.
Sunday, 24 February 2013
Birthday Supper with Friends
It was my birthday yesterday and after returning from a visit to the Natural History Museum where we viewed the always wonderful Wildlife Photo exhibition I cooked supper. It was a combination of items bought from the Waitrose deli counter and home cooked so I still had the pleasure of cooking without having to spend so much time in the kitchen that I didn't see my friends.
Alongside marinated anchovies, olives, bread and oil I prepared some Roasted Peppers with Manchego Cheese. This was followed by a Smoked Salmon Fillets with Horseradish and Dill Yoghurt with Beetroot Risotto. Pudding was Melting Chocolate Orange cakes by Gu. It all seemed to go down well!
Roasted Peppers
This can hardly be called a recipe to be honest! Serves 4 as part of a mixed starter or two with some bread and a green salad for a nice lunch.
Ingredients
2 long sweet red Romano peppers cut in half long ways
1 clove of garlic cut into slivers
1/2 tsp of oak smoked paprika
50g of mancahgo cheese grated or in thin slices
25g Parmesan cheese grated
1tblsp olive oil (I used a smoked oil for extra flavour)
Place the peppers in a baking dish, cut side up and sprinkle the garlic, paprika and oil over them. Bake in a moderate oven (150-180C) for 10-15 minutes until starting to soften. Add the manchego cheese and the Parmesan cheese then place back in the oven for 5-10 minutes to allow the cheeses to melt.
Smoked Salmon with Beetroot Risotto and Horseradish Yoghurt
For four people use the recipe for Beetroot Risotto I've detailed before but leave out the Bacon and the Parmesan Cheese and add the juice of half a lemon at the end. If you cant get lightly smoked fillets then normal salmon or trout fillets will do.
Ingredients (for four)
Beetroot Risotto
4 Lightly Smoked Salmon Fillets (about 100-150g each)
1 tblsp Olive Oil
1 tblsp Greek Yoghurt
1 tsp Creamed Horseradish
2 tsp finely chopped fresh dill
Mix the yoghurt, horseradish and dill together and set aside.
Make the risotto as per the instructions.
While the risotto is resting (after cooking with the lid on in a warm place), pan fry the salmon fillets in the oil.
Place the salmon fillet on the risotto, place a spoon full of the horseradish yoghurt on the salmon fillet and sprinkle with a little reserved chopped dill if desired.
Alongside marinated anchovies, olives, bread and oil I prepared some Roasted Peppers with Manchego Cheese. This was followed by a Smoked Salmon Fillets with Horseradish and Dill Yoghurt with Beetroot Risotto. Pudding was Melting Chocolate Orange cakes by Gu. It all seemed to go down well!
Roasted Peppers
This can hardly be called a recipe to be honest! Serves 4 as part of a mixed starter or two with some bread and a green salad for a nice lunch.
Ingredients
2 long sweet red Romano peppers cut in half long ways
1 clove of garlic cut into slivers
1/2 tsp of oak smoked paprika
50g of mancahgo cheese grated or in thin slices
25g Parmesan cheese grated
1tblsp olive oil (I used a smoked oil for extra flavour)
Place the peppers in a baking dish, cut side up and sprinkle the garlic, paprika and oil over them. Bake in a moderate oven (150-180C) for 10-15 minutes until starting to soften. Add the manchego cheese and the Parmesan cheese then place back in the oven for 5-10 minutes to allow the cheeses to melt.
Smoked Salmon with Beetroot Risotto and Horseradish Yoghurt
For four people use the recipe for Beetroot Risotto I've detailed before but leave out the Bacon and the Parmesan Cheese and add the juice of half a lemon at the end. If you cant get lightly smoked fillets then normal salmon or trout fillets will do.
Ingredients (for four)
Beetroot Risotto
4 Lightly Smoked Salmon Fillets (about 100-150g each)
1 tblsp Olive Oil
1 tblsp Greek Yoghurt
1 tsp Creamed Horseradish
2 tsp finely chopped fresh dill
Mix the yoghurt, horseradish and dill together and set aside.
Make the risotto as per the instructions.
While the risotto is resting (after cooking with the lid on in a warm place), pan fry the salmon fillets in the oil.
Place the salmon fillet on the risotto, place a spoon full of the horseradish yoghurt on the salmon fillet and sprinkle with a little reserved chopped dill if desired.
Sunday, 18 July 2010
Smoked Haddock Quiche
Made this as part of the menu for a Summer Games evening but with al the other food on offer had it the following day for lunch instead! I like adding a teaspoon of English mustard flour to the pastry to give it a bit of a bite.
Ingredients:
6oz Shortcrust Pastry (yes I know it's in Imperial but for some reason I find it easier to do pastry this way!)
For the filling:
3 Eggs
1 large fillet of smoked haddock
2 medium onions finely sliced
large knob of butter
milk (enough to cover the fish for poaching)
1 bayleaf
a few peppercorns
small bunch of parsley
Large handful of cheddar cheese
Line a 23cm / 9in quiche dish and blind bake the pastry for 10 minutes
Put the fish in a pan with the milk, bay leaf, peppercorns and parsley stalks. Bring the milk to a boil then turn off the heat, cover and leave to stand for 10-15 minutes.
Fry he onions in the butter until soft. Drain and flake the fish, mix with the onions and add the chopped parsley. Beat the eggs and add some of the strained poaching liquid. Put the fish and onion mixture into the pastry shell then pour in the egg and milk mixture.
Sprinkle the cheese over the top and bake in a oven at 190C for about 30 minutes or until cooked.
Serve warm or cold with a crisp watercress salad or with chips.
Ingredients:
6oz Shortcrust Pastry (yes I know it's in Imperial but for some reason I find it easier to do pastry this way!)
For the filling:
3 Eggs
1 large fillet of smoked haddock
2 medium onions finely sliced
large knob of butter
milk (enough to cover the fish for poaching)
1 bayleaf
a few peppercorns
small bunch of parsley
Large handful of cheddar cheese
Line a 23cm / 9in quiche dish and blind bake the pastry for 10 minutes
Put the fish in a pan with the milk, bay leaf, peppercorns and parsley stalks. Bring the milk to a boil then turn off the heat, cover and leave to stand for 10-15 minutes.
Fry he onions in the butter until soft. Drain and flake the fish, mix with the onions and add the chopped parsley. Beat the eggs and add some of the strained poaching liquid. Put the fish and onion mixture into the pastry shell then pour in the egg and milk mixture.
Sprinkle the cheese over the top and bake in a oven at 190C for about 30 minutes or until cooked.
Serve warm or cold with a crisp watercress salad or with chips.
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