Posts Tagged ‘cheese’

Bean And Pumpkin Rosotto

Ingredients : 2 3/4lb (500g) dried large white kidney beans or butter beans 21b (900g) pumpkin flesh (net peeled trimmed weight) 2 vegetable or chicken stock cubes 1 small onion, peeled and finely chopped 21/2 fl oz (70g) butter 1 lb (500g) long-grain rice 31/2fi oz (100 ml) dry vermouth or dry white white 5 [...]

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Aubergine Mock Pizzas

Ingredients 2 large, round aubergines 2 medium-sized tins tomatoes 3 oz (80g) grated Parmesan cheese 1 mozzarella cheese oregano extra-virgin olive oil butter salt and pepper Preparation Preheat the oven to 400°F (200 °C) mark 6. Oil two shallow baking sheets or trays. Cut off both ends of the aubergines, rinse and dry. Cut into [...]

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Artichoke Risotto

4 tender globe artichokes (see method) 2 pints (1.2 litres) chicken stock 1 small onion 12 oz (350 g) risotto rice (e.g. arborio) 21h.floz (70 ml) dry vermouth or dry white wine 2oz (60g) unsalted butter 1 tbsp olive oil 1-2oz (30-60g) grated Parmesan cheese clove garlic, peeled and grated (optional) salt and pepper Bring [...]

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Artichoke Bottoms In Cheese Sauce

6 large globe artichokes vegetable stock juice of 1 lemon 1 oz (30 g) grated Gruyere cheese butter For the cheese sauce: 14fl oz (400 ml) bechamel sauce or veloute sauce 2 egg yolks oz (40 g) grated Gruyere cheese Garnish with: tomato rosebuds Serve with: Courgette puree Gently boil the artichoke bottoms in vegetable [...]

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Spinach Souffle

8 oz (200-225 g) prepared spinach leaves (net weight) 1 large shallot 2oz (50 g) butter 2oz (60g) cooked ham, very finely chopped 9 fl oz (250 ml) milk scant 2oz (45 g) plain flour 5 eggs 1 tsp cream of tartar 2oz (60g) grated Emmenthal or Gruyere cheese 2 tbsp fine dry breadcrumbs or [...]

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Spinach Moulds

9-10 oz (250-350 g) spinach leaves (net prepared, precooked weight, see method) 1 shallot or mild red onion scant ih oz (10 g) butter 4 large eggs 5fl oz (150 ml) double cream 5fl oz (150 ml) milk 11/4 oz (40 g) grated hard cheese salt and pepper These quantities are sufficient to fill four [...]

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