Cottage Cheese and Egg Muffins with Ham and Cheddar Cheese

Cottage Cheese and Egg Muffins with Ham and Cheddar Cheese 800 3555

Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Servings: 6(2 muffin servings)

Soft, light and moist cottage cheese and egg muffins with ham and cheddar cheese.

ingredients
  • 1 cup cottage cheese
  • 4 eggs, lightly beaten
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 ounces ham, diced
  • 1/2 cup cheddar cheese, shredded
  • 2 green onions, sliced
directions
  1. Mix the cottage cheese, eggs, flour, baking powder and salt followed by the ham, cheddar cheese and green onions, pour into a greased 12 muffin pan and bake in a preheated 400F/200C oven until golden brown and a toothpick poked into the centre comes out clean, about 25-30 minutes.



Romerige texas-kaassteak

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Genoeg vir 4 mense
Bereiding: 20 minute
Rustyd: sowat 1 uur of oornag
Gaarmaaktyd: 5-10 minute

STEAK EN MARINADE
2,5 kg Texas-steak
sap en skil van 2 suurlemoene
25 ml (5 t) worcestersous
vars gemaalde swartpeper
4 knoffelhuisies, fyn gekap
45 ml (3 e) olyfolie
sout

BOLAAG
100 g cheddarkaas, gerasper
100 g mozzarellakaas, gerasper
145 g bloukaas, gekrummel
2 eiers, geklits
35 ml heelkorrelmosterd
sout en gemaalde swartpeper
30 ml (2 e) gekapte pietersielie
gebakte aartappelwiggies en roketslaai vir voorsit

  1. STEAK EN MARINADE Sny die steak in porsies van 200-230 g. Meng die res van die bestanddele vir die marinade behalwe die sout en mariner die steaks oornag of ’n paar uur.
  2. Verhit die oond tot 230 °C en verhit ’n riffelpan tot baie warm.
  3. Braai die helfte van die steaks in die verhitte riffelpan. Braai 2-3 minute aan albei kante en sout sodra die steaks geseël is. Wag tot die pan weer baie warm is voor jy die volgende steaks braai. Dit is belangrik om die steaks teen ’n baie hoë hitte te seël.
  4. Skep die gebraaide steaks op ’n voorbereide bakplaat en laat ’n paar minute rus.
  5. BOLAAG Meng al die bestanddele vir die bolaag en deel die vulsel tussen die steaks.
  6. Skep die vulsel op die steaks en rooster sowat 5 minute in die oond.
  7. Sit voor saam met gebakte aartappelwiggies en roketslaai.



Polka Dot Lasagna Skillet

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Yield: Serves 6

Prep Time: 10 minutes

Cook Time: 25 minutes

Ingredients:

1 lb ground beef
1 teaspoon fennel, crushed
1 teaspoon garlic powder, divided
1 teaspoon onion powder
2 cups pasta sauce
2 cups bowtie pasta, uncooked
2 1/2 cups water
pinch of red pepper flakes
1/2 cup ricotta cheese
1 egg
1/2 cup Parmesan cheese
1 teaspoon dried basil
2 tablespoons all-purpose flour
1/2 teaspoon kosher salt
1/8 teaspoon black pepper

Directions:

Brown the ground beef in a large skillet and drain any excess fat.

Return the skillet to the stove and add the crushed fennel, 1 teaspoon of garlic powder and onion powder, stirring until the beef mixtures becomes slightly fragrant. Add the pasta sauce, uncooked pasta, water, and red pepper flakes. Stir and bring the mixture to a boil, then reduce the heat to low and cover, simmering for about 18 to 20 minutes, or until the pasta is full cooked.

Meanwhile, combine the ricotta, egg, Parmesan cheese, basil, flour, 1/2 teaspoon garlic powder, salt, and pepper in a large bowl and mix until combined. Scoop large dollops of the cheese mixture on top of the cooked pasta in the skillet taking care to space them out.

Cover the lid and cook additional 5 minutes or until the cheese mixture has set.




Greek Yogurt Chicken Alfredo Grilled Cheese

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Yield: Makes 2 Sandwiches

Prep Time: 20 minutes

Cook Time: 20 minutes

Ingredients:

Four slices whole wheat bread
4 tablespoons unsalted butter, room temperature
1 tablespoon olive oil
1 cup cooked chicken, diced
1 cup spinach
1 cup zucchini, cubed
1/2 yellow onion, diced
1 cup chicken stock
2 teaspoons all-purpose flour
1/2 cup Parmesan cheese, shredded
1 cup plain Greek Yogurt
1 cup mozzarella cheese, shredded
salt and pepper to taste

Directions:

In a large skillet preheated to medium-high heat, add the olive oil, onion, and zucchini. Saute until softened about four minutes. Next, add the spinach and cook until wilted. Add the chicken stock, flour, s&p. Whisk until smooth, bring sauce to a slight boil, stir until thickened, and remove from heat.

Let the sauce cool slightly. Stir in the Greek yogurt and Parmesan. Add a little more s&p if you’d like. Also, stir in the chicken. To make the sandwiches, preheat a panini press and butter slices of bread. Place about 1/2 cup of the chicken alfredo mixture on the bottom of a bread slice. Top the alfredo with 1/2 cup mozzarella. Repeat process with other two slices of bread. Place the sandwiches in the panini press and cook until the cheese has melted. Serve immediately.

**Note: you will have leftover sauce so use on some whole grain pasta for a traditional dish!




Mozzarella

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Ingredients

  • 3/4 teaspoon citric acid*, dissolved in 1/2 cup of cold water
  • 1/4 rennet tablet*, dissolved in 1/8 cup of cold water
  • 1/2 gallon whole milk.
  • 1/2 teaspoon sea salt
  • kitchen thermometer

Directions

  • Pour milk into a large, heavy pot over medium-high heat. Add the citric acid/water mixture, and stir gently until milk reaches 90 F.
  • Remove pot from heat; slowly stir in the rennet solution, using an up-and-down motion with your slotted spoon. Cover and let rest for 5 minutes. Then inspect the curd; it should resemble a custard if pressed gently with your finger.
  • When you reach the point where your cheese curds have set into a soft, custard-like consistency, cut a cross-hatch pattern into the curds using a long, sharp knife.
  • Then, cook your curds to 105 degrees before draining of the liquid whey.
  • Once your cheese curds are cooked and drained, heat them until they can be stretched.
  • Stretch the cheese and fold it back on itself. ‎If it tears, add more heat and fold in salt. The more you fold the cheese the more string-like it becomes.Tear off pieces and roll into balls, serve warm with olive oil and sea salt.



Feta kaas

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Vir elke 500ml melk vat jy 50ml wit asyn. Ek het 1.5 liter melk gevat en 150ml asyn. Gooi in kastrol. Moenie roer nie! Bring tot kook en laat kook vir 5 min. Gooi dan mengsel deur sif met vadoek en laat staan so tot dit genoeg afgekoel het dat jy oortollige vloeistof kan uitdraai. Draai tot al die wei uit is. Skep die kaas uit vadoek en geur na smaak. Ek het dit met sout en growwe swartpeper gegeur. Druk dit styf vas in bakkie en sit in yskas tot dit afgekoel en sollied is. Keer uit en sny in blokkies. Vul nou ‘n bottel met die kaasblokkies en neem 1 koppie water en 2 tl sout, meng dit tot sout in water opgelos is en maak bottel vol. Bêre in yskas.




Fried Burrata Caprese Sandwich with Balsamic Drizzle

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Yield: Makes 2 Sandwiches

Prep Time: 20 minutes

Cook Time: 15 minutes

Ingredients:

4 slices thick brioche
2 cups whole milk
1 1/3 cups all-purpose flour
4 eggs, whisked
1/2 cup burrata
3 tablespoons fresh basil, diced
2 cups grape tomatoes, sliced in half
1 shallot, minced
1 tablespoon olive oil
Canola oil for frying
Balsamic glaze, garnish
salt and pepper to taste

Directions:

Place milk, flour, and eggs into three separate shallow dishes. Next, take two slices of the brioche and place 1/4 cup of the burrata on each slice. Top the burrata with one tablespoon fresh basil. Place the remaining brioche slice on top. Now, take one of the brioche sandwiches and dip it into the milk. Brioche will soak up a lot of the milk so be gentle. Next, dip the sandwich into the flour followed by the egg. Set aside and repeat process with remaining sandwich. Now, add the canola (about an inch to two inches) to the skillet and preheat to medium-high heat. Place the burrata sandwich gently into the skillet and fry on the first time for about three to five minutes. Flip, and then fry other side for about three to five minutes or until golden brown. Remove from skillet and repeat process with remaining sandwich.

In a large bowl, combine grape tomatoes, olive oil, remaining basil, shallots, and s&p. To serve the sandwich, slice in half, place on plate, add grape tomato mixture next to the sandwich and drizzle the tops with balsamic drizzle. Serve immediately.




Baked pumpkin with spinach and cheese

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1 pumpkin
Salt and pepper to taste

Olive oil
1 cup grated cheddar cheese
1/4 cup feta crumbled cheese
2-4 garlic cloves (to taste)
4 slices bacon, cooked until crisp, drained, and chopped
About 1 cup snipped fresh spinach or frozen spinach
About 1/3 cup heavy cream
Pinch of freshly grated nutmeg

Preheat the oven to 180*degrees C.
Line a baking sheet with baking paper or foil.
Using a very sturdy knife—and caution—cut a cap out of the top of the pumpkin. Clear away the seeds and strings from the cap and from inside the pumpkin. Season the inside of the pumpkin generously with olive oil and salt and pepper, and put it on the baking sheet.
Mix spinach, cheeses, garlic and bacon together in a bowl.
Pack the mix into the pumpkin. The pumpkin should be well filled—you might have a little too much filling, or you might need to add to it.
Stir the cream with the nutmeg and some salt and pepper and pour it into the pumpkin. Again, you might have too much or too little—you don’t want the ingredients to swim in cream, but you do want them nicely moistened.
Put the cap in place and bake the pumpkin for about 2 hours—check after 90 minutes—or until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. Because the pumpkin will have exuded liquid, I like to remove the cap during the last 20 minutes or so, so that the liquid can bake away and the top of the stuffing can brown a little.
When the pumpkin is ready, carefully transfer it to a platter.
You can either spoon out portions of the filling, or you can cut into wedges.




How to make and use paneer

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Paneer is a fresh, unsalted white cheese. It requires no ageing or culturing, and is very easy to make at home. It is very versatile, and an all-time favourite ingredient from my time growing up in India.

Paneer is an important food in south Asian countries, which is unsurprising considering milk is a prominent part of the cuisine. It’s also vegetarian, which suits the meat-free diet of many in India, and makes paneer a very popular ingredient for curries, particularly in the north.

Paneer has a mild, milky flavour and a dense crumbly texture that goes beautifully well with strong spicy flavours used in many classic Indian dishes. Because it won’t melt like other cheeses,  chunks of it can be stirred into soups or curries and remain intact.  It is a star ingredient in some of my favourite dishes like saag paneer (spinach), shahi paneer (cream, tomatoes and spices), and mattar paneer (peas and tomatoes).

It’s more versatile than that, however. It’s great in kebabs, and is also lovely when crumbled over flatbreads or into a sandwich. It’s not even limited to savoury foods – the softer and more crumbly version of paneer is called “Chenna” in eastern India and is used to make some very popular sweets like rasgulla and sandesh.

You can buy paneer at many stores these days, but homemade paneer tastes much more fresh. All you need is a pot, a sieve, and muslin cloth, and you are ready to go.

How to make paneer at home

It’s important that whole milk is used for making paneer, as any other milk will not have enough fat to actually separate into the curds (which make up the cheese) and whey.

To make the paneer from Jamie’s saag paneer recipe, pour milk into a pan and bring it to a boil. Reduce the heat and slowly add the lemon juice to it, stirring the whole time. It should start to curdle straight away. Remove it from the heat and leave it to stand for 10 minutes to give the acid time to completely separate the curds and whey.

Line a sieve with a large piece of muslin and place it over a bowl. Carefully pour the mixture into the sieve to collect the curds in the muslin. Place it under cold running water to get rid of any left over whey. Gather the muslin in your hand and squeeze out the excess liquid.

Leave the muslin in the sieve and press the bundle by putting some weight on it. Alternatively place a plate on it and put a couple of tins on top. Leave it like this for at least 15 minutes. Then place the muslin bundle in the fridge to set for an hour or so. It’s as simple as that – you now have fresh paneer, ready to use in your favourite dish.

How to use paneer

Fresh paneer is creamy, light, and can be incorporated into a huge number amazing dishes.

You can use paneer in the filling of your favourite samosa recipe to give a soft and wonderful texture to the mix. It’s as simple as chopping fresh paneer into little cubes and adding to the cooked onions and other vegetables. If you really like it then you can even replace all the vegetables with paneer next time!

Paneer also goes really well with a potato and cauliflower curry. Tear the paneer roughly into small pieces and, once the potatoes and cauliflower are cooked, throw it in and mix well. It absorbs all the flavours of the curry, and the texture pairs beautifully with the cauliflower.

Paneer is great for a dosa filling as well. All you need to do is heat a little oil in a pan, add some mustard seeds with few curry leaves and dried red chillies and, once the seeds start to pop, add a salt and turmeric powder and mix well. Grate some fresh paneer and put straight in to soak up in all the lovely, bright flavours in the pan. From there it’s ready to be loaded straight into the dosa.

Paneer is also second to none for making a great vegetarian tikka masala –  the sweet onions and sour tomatoes are a perfect match for the soft, milky flavour of the paneer. It’s super-simple – once the sauce has been cooked, just add chopped paneer to it. This is a family favourite in our home.

As you’ve probably guessed, there are many, many more dishes in which paneer can be used. Go ahead and experiment with it in some of your favourite curries, on the barbecue and in your salads.




Cheese soufflé in 4 easy steps

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Ingredients

  • 50g butter, plus extra for greasing
  • 25g breadcrumbs
  • 50g plain flour
  • 1 tsp mustard powder
  • 300ml milk
  • 4 eggs
  • 100g grated extra-strong cheddar, (blue cheese, goat’s cheese and smoked cheeses also work well)

Method

  1. Preparing the soufflé dish: Heat oven to 200C/fan 180C/gas 6 and place a baking sheet on the middle shelf. Butter a 15cm soufflé dish generously, then sprinkle in the breadcrumbs and rotate the dish to ensure the butter is evenly coated. Tip out any excess breadcrumbs.
  2. Making a thick white sauce: In a pan, melt the butter over a medium heat; stir in the flour and mustard. Cook, stirring, for 1 min. Take off the heat and gradually stir in the milk, mixing it in thoroughly before adding more. Return to the heat and stir continuously until very thick (around 10 mins). Transfer to a bowl and allow to cool. Crack the eggs, placing the whites into a clean bowl and stirring the yolks into the sauce. Stir in cheddar and season well.
  3. Adding the egg whites: Use a clean whisk to beat the egg whites until peaks form that just hold their shape (electric is best as it will make the job much quicker). Then take a metal spoon and gently stir the whipped whites into the white sauce in a figure of eight.
  4. Top-hatting: Spoon the mixture into the dish. Run a cutlery knife around the edge to create a ‘top hat’ effect; this ensures the soufflé rises above the rim and doesn’t stick. Place on the baking sheet and bake for 25-30 mins until the top is golden and risen and has a slight wobble. Serve immediately.
  5. EQUIPMENT: 15cm soufflé dish, saucepan, 2 large mixing bowls, wooden spoon, spatula, baking sheet, large metal spoon, measuring jug, grater, electric whisk, cutlery knife.