Category: cheese


Shephard’s Pie

Shephard's Pie.

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Shephard's Pie

Shephard’s Pie

1 tbs butter
1 tbs olive oil
1 tbs finely chopped white onions
1 1/2 cups minced beef
1/4 cups grated carrots
a good pinch of ground black pepper
salt to taste
1 tbs tomato paste
2 bay leaves
1/4 cup peas
4 cups mashed potatoes, not too thick, add some milk to make it a bit runnier
2 tbs grated mozzarella cheese
1/4 cup breadcrumbs
some extra knobs of butter
3/4 cup water

Fry the onions in a mixture of olive oil and butter until the onion is translucent. Add the minced beef and stir-fry till browned. Then add the carrots, peas, tomato paste, water, black pepper, salt and bay leaves. Bring the mixture to a boil, then simmer for about 10 minutes until the mixture is a bit dry. Remove from heat, set aside. In a heat-proof baking dish, spread half the mashed potatoes at the bottom of the dish. Spread the beef mixture on top, then the remaining mashed potatoes on top of the beef. Sprinkle with breadcrumbs and mozzarella cheese. Place a few knobs of butter on top and bake for about 20 minutes until the cheese and breadcrumbs turn into a golden colour. Serve!

Eggplant Parmigiana

Eggplant Parmigiana

Eggplant Parmigiana
  • 1 medium eggplant, sliced into 1 inch thick rounds
  • 4 medium tomatoes, roughly cut into chunks
  • 1 medium white onion, finely chopped
  • 1/2 tsp minced garlic …
  • 1 tbs olive oil
  • 1 tsp butter
  • 1 can diced tomatoes
  • Splash of balsamic vinegar
  • 1/2 tsp dried oregano
  • 1/4 tsp dried basil
  • Salt & black pepper to taste
  • 1 vegetable stock cube
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup grated mozzarella cheese
  • Extra olive oil for drizzling
Place the eggplant slices in a baking tray, drizzle with some olive oil, sprinkle with salt and grill for about 25 mins until they are tender. Set aside and keep warm. Make the tomato sauce by frying the onion and garlic in the olive oil and butter until the onion is translucent. Add the tomatoes, stir fry for 5 minutes. Then add in the can of diced tomatoes, vegetable stock cube, splash of balsamic vinegar, oregano, basil, salt and black pepper. Bring to the boil then simmer for 15 minutes. Remove from heat. Blend sauce until smooth in a processor. Spread half the tomato sauce at the bottom of a baking dish, top with the eggplant slices, overlapping. Sprinkle a mixture of the cheeses. Top with the remaining sauce and then cheese again. Bake for 15 minutes on a low setting. Serve garnished with fresh basil leaves and accompanied with a green salad.

Smoked Salmon & Cream Cheese Baguette

Smoked Salmon & Cream Cheese Baguette
2 whole grain French bread ( baguette )
1/2 cup cream cheese ( I use Philadelphia )
2 tbs lemon juice
1 tsp fresh chives ( optional)
200g smoked salmon
1/2 tsp cracked black pepper
Mix the cream cheese, lemon juice, chives and cracked black pepper until well combined. Cut each baguette in half, making 1 portion for each person. Spread 1 tbs of the mixture evenly inside each baguette. Top with a slice of smoked salmon. You may add rocca or rocket for some extra crunch (and nutrients) if desired. Enjoy!

Goat's Cheese & Strawberry Salad.

Goat's Cheese & Strawberry Salad

Goat cheese and strawberry salad :

Light, healthy and yummy ….

Strawberries are high in vitamins and anti-oxidants.

Serves 6.

3 cups lettuce , roughly torn
1 cup strawberries, quartered
1 cup crumbly goat cheese, roughly sliced into rounds, if its too crumbly, it’s okay, they don’t have to look perfect.
12 Melba toast rounds
1 tablespoon lightly toasted pine nuts
1 tablespoon lightly toasted almonds
1 tablespoon chopped walnuts
1/2 cup balsamic vinegar
1/4 cup olive oil
1 tbs honey
1/2 tsp salt

First, place the lettuce leaves in a serving dish evenly, then place the Melba rounds on top, each topped with a good portion of goat’s cheese. Sprinkle the strawberries, pine nuts, almonds and walnuts all over the salad and serve with the balsamic & honey dressing. Enjoy!

Balsamic & honey dressing:

Whisk the balsamic vinegar, honey, olive oil and salt together well and serve!