Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: breakfast, butter, cheese, croque, egg, french, grilled, gruyère, ham, madame, parmesan, sandwich, snack | No Comments »
Pre-heat the oven to a high heat. Grate the gruyère and the parmesan. In a bowl, mix the yolks with the parmesan and cream, seasoning with ground pepper. Spread some butter on one slice of bread and place it butter side down on a baking tray. Layer the grated gruyère, one slice of ham, then repeat once more. Spread the creamy mixture on both sides of the remaining slice of bread. Transfer the sandwich to the oven and bake until golden. You can also turn on the grill to speed up this process. In a sauté pan, melt 1 tablespoon butter and, as it foams, crack the egg over it and cook over medium heat just until the white is cooked and the yolk warm. Once the sandwich is golden, remove it from the oven and top it with the fried egg, season the white with salt, the yolk with pepper and serve.
Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: blue, cheese, crumpet, crumpets, sage, snack | No Comments »
Heat the water-milk mixture to hand hot, dissolve the sugar and add the yeast. Let it rest for 10 minutes. Sift the flour together with the salt and beat into the tepid liquid. Cover with a damp kitchen towel and let it ferment for at least 1 hour (or overnight in the fridge). Crumble the cheese with a fork and add it to the batter, along with the chopped sage. Season with salt (if needed) and pepper. If you have those 3/7,5cm cookie cutter metal rings at home, grease them with butter. Place them in a large heavy-based frying pan over medium heat, add a little butter and spoon in about 2-3 tablespoon batter. Let it cook until the rounds start to harden all around (about 1-2 min), but are still creamy on the top. Remove the rings and flip them over and cook for a further 2min, until golden. Transfer the crumpets to a wire rack while you keep on cooking the rest. Serve with butter or dollops of crème fraîche.
Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: bread, british, butter, cheddar, cheese, course, lunch, main, ploughman, ploughman's, snack | No Comments »
Butter the bread slices and divide them into 2 plates. Cover with the cheese slices and garnish with the pickle, onions, quartered tomatoes and sliced apples.
Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: british, cheddar, cheese, dish, guinness, rarebit, side, snack, starter, welsh | No Comments »
In a heavy based pan, melt the butter and add the flour. Whisk it for about 2 min. Add the English mustard, Worcestershire sauce and pour in the beer gradually, whisking well until incorporated. Add the cream and, finally, the cheese. Stir until the cheese is melted and the mixture is smooth. Remove from the heat and add the egg yolks. Season well with salted pepper. Serve it over the toasted bread.
Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: cheese, course, goat, italian, lasagna, lasagne, main, nut, nuts, pasta, pignoli, pine, ricotta, spinach | No Comments »
If using dry lasagne sheets, cook them according to the manufacturer’s instructions. Stir-fry the chopped onion in a heavy based frying pan until soft. Add the garlic and, quickly, the spinach. Toss and let it steam. Season with salt and pepper and set aside. Crumble the ricotta with a fork and grate the goat cheese. Toast the pine nuts, tossing them in a dry pan. In a greased ovenproof dish, line layers of noodles, spinach, crumbled ricotta and grated goat cheese, seasoning with a bit more salt and pepper. Drizzle each with extra virgin olive oil. Finish with a layer of pasta and cover it with the cheeses. Bake it in a 200C oven until golden on top.
Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: cheese, course, emmenthal, fontina, fromaggi, italian, main, mozzarella, parmesan, pasta, penne, quattro | No Comments »
In a saucepan, mix the milk, cream and crushed garlic. Bring it to boil, lower the heat and simmer for 15min. Remove the garlic. Meanwhile, start cooking the pasta in boiling salted water. Grate (or chop) all the cheeses separately. When the pasta is still a bit hard in the middle, even before al dente, drain it and add to the milk and cream. Add the butter and parmesan. Now, add the emmenthal, fontina and top it with the mozzarella. Pour the pasta into an ovenproof dish and bake it in a 180C/350F oven until the top is golden. You can also do this dish with tomatoes instead of milk and cream.
Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: blue, british, broccoli, cheese, course, main, soup, starter, stilton | No Comments »
Remove the stem from the broccoli and cook it in water until just soft. In other pan heat the double cream. Transfer the broccoli and cream to the blender and blend. Add a little of the broccoli cooking water, until the soup gets to the desired texture. Season with salt and pepper and take back to the heat. Break some stilton into the soup and mix until it melts completely. Serve hot and garnish with some more stilton crumbs.
Posted: November 8th, 2009 | Author: the chefs | Filed under: recipes | Tags: biscuit, british, cheddar, cheese, savoury, scone, snack, tea, time | No Comments »
Preheat the oven to 220C/425F. Mix together the butter, flour, salt and cheese. Stir in the cream and milk and beat until you get a soft dough. Roll out on a floured surface until 2 cm/1 inch thick. Cut with a round cutter and brush with some milk. Bake in a greased baking tray for 15 minutes, until a cocktail stick comes out clean when inserted inside a scone. Leave to cool and serve.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: aubergine, cheese, dried, eggplant, feta, greek, know your onion, know your onions, knowyouronion, knowyouronions, snack, starter, tomato, tomatoes | No Comments »
Slice the aubergines lengthwise as thin as you can (it helps if you have a mandolin). Brush each slice with olive oil, season lightly with salt and pepper on both sides and grill it in a very hot frying pan. Set them aside to cool. Cut the cheese into 5x3x1cm bricks. Top each one with a sun dried tomato and roll it with a grilled slice of aubergine. Drizzle with good extra virgin olive oil and serve 2 per person.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: almond, arborio, basil, carnaroli, cheese, course, goat, italian, know your onion, know your onions, knowyouronion, knowyouronions, main, marscarpone, rice, risotto | No Comments »
Heat the stock in a large pan and keep hot. Chop the basil leaves, reserving a few for decoration. Toast the almonds ina dry frying pan. Heat half the butter and 1tbsp of the oil in a deep frying pan. Cook the minced onion until softened. Add the rice and stir for a couple of minutes, until it begins to look translucent. Raise the heat and add the wine, stirring frequently with a wooden spoon, until it has evaporated. Start adding ladlefuls of the stock, 1 or 2 at a time, stirring until absorbed before adding the next ladleful. Repeat this until the rice is tender but still al dente, and the risotto is creamy, about 16-18 minutes. At the last minute add the basil. Add the remaining butter, the Mascarpone cheese and season with salt and pepper. Cover and leave to rest for a couple of minutes. A good risotto is never dry: on the contrary, in the pan, it should always look as if it´s almost too wet. It will harden slightly on the plate when served.
