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- 2 tbsp butter
- 1 tbsp brown sugar
- 1 tbsp coriander
- 2 pears cored and sliced
- mesclun/rocket salad mix, sprouts,
spring onions, etc
- 1/2 cup walnuts
- 200 grams Windsor Blue
- splash balsamic
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Heat butter in pan, toast walnut pieces
briefly. Add brown sugar, coriander and
pear slices. Add a splash of balsamic.
Cook until golden 1 to 2 minutes.
Place salad on plates, sprinkle over
blue cheese. Place pear and walnut mixture
on top and spoon juices over. Divine!
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- 2 leeks or onions
- 3 cloves garlic
- 2 tbsp butter or oil
- 2 cups chicken stock
- 2 tbsp flour
- 1 1/2 cups milk
- 500 grams broccoli
- 150 grams Windsor Blue
- 1 stalk of celery
- handful of herbs: parsley, thyme and
chives
- salt and pepper
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Sauté the leeks/onions and garlic
in butter, add chopped celery and cook
for 5 minutes. Sprinkle in flour, salt
and pepper, and stir in the stock and
milk. Allow to thicken, add broccoli and
cook carefully for 10 minutes until tender.
Add crumbled blue vein, and check seasonings.
Blend for a lovely creamy green soup,
and serve with dollop sour cream and broccoli
spear. Delicious!
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- 200 grams Emmental/Gouda
- 400 grams Gruyere/Maasdam
- 1 clove garlic
- 300 ml dry white wine
- 1 tsp lemon juice
- 1 tbsp flour
- 3 tbsp Kirsch
- ground nutmeg
- maldon sea salt
- freshly ground black pepper
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Mix the coarsely grated cheeses and flour
evenly. Rub a heavy saucepan with the
cut clove of garlic and add wine. Bring
to the boil, add lemon juice and reduce
to a simmer. Gradually add the cheese
mixture, stirring constantly and letting
each addition melt.
When the mixture is creamy and smooth
add Kirsch and seasoning to taste and
transfer to tabletop burner. If mixture
is too thick, stir in a little heated
wine, if too thin, add more cheese.
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- 2 onions
- 2 cloves garlic
- 3 tbsp oil or butter
- 1/2 cup grated cheese
- 1/2 cup fresh herbs
- 400 grams spinach or silver beet
- 1/4 cup water
- 200 grams feta
- 1/4 cup pumpkin seeds
- 6 eggs
- 200 ml cream
- 400 ml milk
- salt and fresh pepper
- 1 cup flour
- 8 to 10 sheets filo pastry
- 1/2 cup butter melted
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Grease quiche tin, line with buttered
sheets of filo pastry.
Chop onions and garlic, saute in oil
until soft and lay on filo base, followed
by cheese and herbs. Wash spinach, trim
stalks and chop up. Sauté spinach
in pan on medium heat adding water if
necessary. Drain well, sprinkle over base.
Crumble feta cheese and scatter over.
Combine egg, cream, milk, flour mixture
well and pour over the filling.
Top with pumpkin seeds and a little parmesan.
Bake quiche in preheated oven 175-180°
C for 40 mins or until firm. Allow to
cool slightly before cutting. Serve with
tossed salad. Yum!
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- 8 sheets filo pastry
- 200 grams butter
- 500 grams mushrooms
- 2 red onions
- 6-8 stalks silver beet
- 200 grams creamy blue cheese
- 1 cup grated cheese
- 6 eggs
- 1/4 cup cream
- handful pine nuts
- handful sunflower seeds
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Butter a sponge roll tin and layer filo with melted butter between each sheet. Melt butter in pan, add chopped red onion and cook till softened, add sliced mushrooms, season and cook a little. Add silverbeet or spinach which has been washed and chopped up, put lid on pan and allow to wilt with heat turned off.
Meanwhile beat eggs and cream together and season with salt and pepper.
Put cooked vegetables over filo pastry, sprinkle over crumbled blue cheese and grated cheese. Pour over egg mixture, then pine nuts and sunflower seeds etc.
Pop in oven 170° C for half an hour or until set and golden.
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