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Showing posts with label cheese. Show all posts
Showing posts with label cheese. Show all posts

Friday, June 1, 2012

Quiche (Lorraine)

Do not be intimated by it's name - Quiche Lorraine,  a classic french dish.  Do not fret.  It is only an open tart with filling of custard and savoury ingredients like ham, onions and cheese.  

I was rummaging through the fridge, trying to find something that would whet my disinterested appetite when I came across some whimpy carrots, a slightly shriveled leek.  What would I do to use them before they expire.  Going shopping was no option so I have to make do with whatever I had lying around the house/fridge.  My eyes finally settled on a tart tin and I thought that this would be the perfect opportunity to put together the receipe for R & D.

Instead of going through all the trouble of measuring, kneading flour and butter for shortcrust pastry, I used ready made flaky pastry.
 Please excuse the quantities stated - they're between 'about, some, roughly, abit of.........'

Tuesday, August 9, 2011

Swiss Roll Mania !!

Think I caught the swiss roll virus that's been circulating around.

Made 2 versions - a classic sponge and a chiffon method.
I personally prefer the roll from classic sponge method.

Wednesday, July 13, 2011

Goats Cheese (Fromage de chevre) with figs

Creamy goats cheese with succulent ripe figs, accompanied by organic black olives preseved with orange peel and chilli flakes - sprinkled over with garden fresh thyme.   Humble dressing of balsamic cream and cold pressed pumpkin seed oil.

Tuesday, December 28, 2010

Swabian Cheese Cake

After living 'abroad' for 2 years, the first thing my son wanted when he came home was a real typical swabian cheese cake.  Guess he has not lost the perspective for the swabian culture. 

Wednesday, October 13, 2010

Japanese Cheese Cake

There were discussions about this elusive crustless cheesecake and the countless receipes one finds online. Lily initiated this topic in our almost daily banter.  To cut the story short, we (4 of us) decided that each should bake this and compare the results.

I did some tweeking to the measures of ingredients. 125 gm of xxxx is too odd so I round it up 150 gm. The fresh cheese I used has relatively high moisture content. Result - moist, light, buttery, silky cake.
A real keeper !!

Saturday, September 18, 2010

Grilled goats cheese on peaches, pan fried risotto, roast pork on lettuce

I didn't know what to make for lunch today.  With a little bit of this and a piece of that.......
The following are the ingredients (leftovers) I found :

a piece of goats cheese
4 end-of- season peaches
risotto  from yesterday's lunch
a small piece of 2-day old pork roast (omit for vegetarians)
half head of lettuce
Herbs from garden - parsley, rocket salad and chives

Slice the goats cheese into four.
Half the peaches, remove stone.
Place a piece of goats cheese on each half and shove them under the grill.
Portion risotto rice into patties, dip into whipped egg and then into bread crumbs.
Pan fry until golden brown.
Cut roast pork into thin slices.
Wash and cut/shred lettuce and herbs.
Dressing : pumpkin seed oil and balsamic vinegar

TA DA  !!