I am a huge fan of cheese. A chap I work with can’t even smell cheese without wanting to throw up, something I cannot comprehend, especially from a French person! My favourites are cheddar (the real stuff not the squeezable stuff you buy in a tube), gorgonzola, edam and generally all stinky cheeses. My sister throws cheese in the bin at the slightest hint of mould forming whereas I scrape it off and keep on munching, the older the better.
So if you’re a cheese lover like me, here are a couple of recipes to satisfy your frommage cravings.
Cheesy Carbonara
Ingredients
1 large onion, chopped
3 cloves garlic, crushed
500g lardoons, uncooked
500g crème fraiche
100g grated emmental
100g grated cheddar
2 large tblsp gorgonzola
2 triangles of Laughing Cow
Salt & pepper
2 tsp basil (dried or fresh chopped)
2 tsp parsley (dried or fresh chopped)
2 tblsp olive oil
Method
1. In a large saucepan heat the oil gently
2. Add onion and garlic, cook on a low heat
3. Meanwhile in a mixing bowl, mix together the cheeses and crème fraiche until smooth and creamy
4. When onions start to brown add lardoons, basil and parsley
5. Cook until the fat on the lardoons start to crisp slightly
6. Add cheese and crème fraiche mix, salt & pepper
7. Simmer over a medium heat for 5-7 mins
Serves : 4
Preparation time : 5 mins
Cooking time : 20 mins
Served traditionally with pasta, but as this is a thicker version of the Carbonara sauce it’s great over a baked potato and served with a fresh salad.
Baked Balsamic Tomatoes & Mozzerella
Ingredients
200g buffalo mozzerella, sliced thinly
3 large tomatoes, sliced
3 tblsp balsamic vinegar
5 tblsp olive oil
1 tsp truffle oil (optional but recommended!)
6 fresh basil leaves, shredded
1 small red onion, chopped finely
2 cloves garlic, crushed
50g grated parmesan/emmental
Method
1. In a medium sized oven proof dish, line the bottom with half the sliced mozzerella
2. Cover the mozzerella with the sliced tomatoes
3. In a mixing bowl, mix together the olive oil , vinegar, onion, garlic and basil
4. Pour evenly over the tomatoes
5. Cover with the rest of the mozzerella
6. Sprinkle over the parmesan
7. Drizzle over the truffle oil
8. Bake at 180°C for 10 mins
Served traditionally with pasta, but as this is a thicker version of the Carbonara sauce it’s great over a baked potato and served with a fresh salad.
Baked Balsamic Tomatoes & Mozzerella
Ingredients
200g buffalo mozzerella, sliced thinly
3 large tomatoes, sliced
3 tblsp balsamic vinegar
5 tblsp olive oil
1 tsp truffle oil (optional but recommended!)
6 fresh basil leaves, shredded
1 small red onion, chopped finely
2 cloves garlic, crushed
50g grated parmesan/emmental
Method
1. In a medium sized oven proof dish, line the bottom with half the sliced mozzerella
2. Cover the mozzerella with the sliced tomatoes
3. In a mixing bowl, mix together the olive oil , vinegar, onion, garlic and basil
4. Pour evenly over the tomatoes
5. Cover with the rest of the mozzerella
6. Sprinkle over the parmesan
7. Drizzle over the truffle oil
8. Bake at 180°C for 10 mins
Serves : 4
Preparation time : 5 mins
Cooking time : 10 mins
This is great as a hot hot starter or double the ingredients to serve as a side dish for a main meal. However, the success of this recipe relies wholly on the freshness of your ingredients. So make sure you use juicy tomatoes and fresh basil otherwise all you’ll have is cheesy water!
1 comment:
I want a camera like this. Instead of saying - Say Cheese, you could say - What's this camera made of.
See, little things amuse little minds :)
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