This dish created for a cooking game where the ingredients are restricted from a selected list came out very tasty and delighted my family very much. I made a selection of the ingredients, which I had on hand and picked some winter savory (satureja montana) from the garden. For the cooking way I decided to create a new dish inspired by a vegetables stew with cheese, we got in Gran Canaria called “pisto”. Usually this dish is served with eggs, but in this case the cheese took the most important part and a so simple dish turned out in a great stew!
I’ve served this recipe as single portions in clay pots, but you can also place this is only one bigger oven proof mold. Serve with croutons or with a slice of rustic bread.
My personal interpretation of nachos: tortilla chips (tostadas) from the oven topped with different ingredients and a melted cheese-sauce. From this point of view we may experiment on this theme and we can add the ingredients we love.
This was my spontaneous recipe, enjoy and try your variation!
1 small jalapeño chili, sliced (quanity to taste!) or chili flakes
3 cups tortilla chips
100 g shredded Cheddar cheese (much more if you want or like!)
1 tablespoon fresh cilantro chopped
Place the cherry tomatoes into an oven safe mold, toss with 1 teaspoon oil and place under the broiler until the skin of the tomatoes begins to take a few darker places. Check from time to time. Remove from the oven and transfer the tomatoes into a small bowl or dish.
Set the oven to 180°C
Toss shrimps with Mexican spice mix and smoked paprika in a small bowl.
Heat the oil in a non-sticky skillet and fry the onion with the red pepper and the garlic for about 5 minutes.
Add the seasoned shrimps, the cream and fry for about 1-2 minutes to heat them up. Set aside and keep warm.
Season with the jalapeño.
Adjust tortillas chips in an oven and microwave save mold and top with broiled tomatoes, shrimps and pepper mixture.
Sprinkle with cheese.
Place in the oven until cheese is melted and the borders of the tortillas begins to turn dark. If necessary place the dish into the microwave until cheese is completely molted.
Top with fresh cilantro and if needed with more fresh onion and serve immediately
This is a wonderful way to prepare asparagus which you can use as main or as side dish.
Originally I prepared the sauce/topping for potatoes gratin (modified from mini potato gratins by ImPat), but I found that this would be perfect for asparagus as well. I let to you open the possibility to use potatoes and asparagus at the same time, this would save you a lot of time in the kitchen. The sauce is a variation of a béchamel sauce, but it much richer in taste and cheesy.
In any case this is much lighter than other mayo-asparagus recipes or asparagus with Béarnaise sauce and I really love this much more in this was.
Suggestion 1: you can make this lighter replacing part of the butter by olive oil, using light milk and light cheese.
Suggestion 2: instead simply milk you can use 150 ml milk + 50 ml white wine or you can add some brandy.
200 ml milk, if possible warmed (for example with microwave)
1 tablespoon Dijon mustard, best if coarse grain
3 tablespoons fresh savory, chopped (or 1 teaspoon dry thyme leaves) or other herbs to taste
2 green onions, finely chopped
Salt and pepper to taste
1/2-1 cup grated cheese, quantity and quality to taste
Preheat the oven to 220°C/430°F.
Place asparagus in a big skillet, add one cup of water and boil until they begin to turn tender. Depending on the quality they take 3-10 minutes. Drain, place in a greased baking dish and set aside; keep warm.
In the meantime fry the onion in the butter until translucent, add garlic and fry for one more minute.
Add flour and stir well until combined.
Remove from heat, add milk and whisk until well combined and flour is dissolved. Return to the heat and cook until it thickens. Remove from heat.
Add mustard, savory and spring onion, adjust with salt and pepper to taste.
Pour sauce over the asparagus, top with cheese and place immediately in the oven
The main change was using a fondue mix I had in the fridge that needed to be used. Well, this mixture is not simply grated cheese for fondue, since a combination of cheese, liquids (I’m not sure it was wine) and cornstarch. If you don’t have this mixture I suggest to combine 100 g cheese (as Gruyere), 50 g cream-cheese and 50 ml white wine.
Fascinating pears, dressed with a multilayered friable coat from the oven and filled with an outstanding savory filling. This uncommon, pretty and outstanding outfit makes them appear the most charming pies I’ve ever arranged for my family.
WOW! This was the best combination of the famous trio I’ve ever tried: pear, cheese and walnuts.
In the picture you will find the Italian version including mozzarella and parmesan cheese, but the Swiss version with Gruyere cheese will work well for sure.
5 tablespoon mozzarella, grated and very well drained
5 tablespoons parmesan cheese, very finely chopped
5 tablespoons roasted walnuts, chopped
Fresh grinded pepper, quantity to taste
1 tablespoon brandy
1 additional walnuts, chopped for topping
Preheat the oven to 200°C/400°F.
Remove the core of the pears scraping the interior out best with a vegetable scoping tool. Set aside the carved material in mall bowls.
Place the pears cut side down on a baking sheet.
Cut the sheet puff pastry so that for each pear halve you get a triangle and cover the pears halves with the triangle. With a spatula cut out the excessing dough (trimmings) and set them aside.
Be sure to cover well the pears with the puff pastry like a coat. With the trimmings for the stem and the leaves. Stich them with little water. Pierce the dough with a fork.
Bake in the preheated oven at 200°C/400°F or until golden-brown.
In the meantime prepare the filling. You will need half of the reserved pulp (seeds removed, eat the other half! J ) mash them with a fork. Then add the cheeses, walnuts, pepper and brandy, combine well with a fork. Check seasoning, add more pepper if needed.
Remove pears form the oven, adjust them on single dishes cut side up and fill them equally with the filling mixture. Top with the reserved walnuts and serve immediately.
I associated cheese quiches with the autumn fair, with the change of the season and the winter at the door. Actually it’s warm and sunny here and so I made this lighter than usual, no heavy cream and only light cheese. But up to you if you prefer less light quiches you can use the cheese you like most. Once more I suggest to add vermouth to the recipe as this makes them really super tasty!
Depending on the size of the sheet you will be able to make 12-16 small (6 cm) quiches, I prefer to suggest simply to have a look of the sheet and see how you can cut in squares. Remember for big squares you will need more filling than for small ones. Don’t overfill the squares as the filling will puff during baking.
1 cup grated light cheddar cheese, or your selection of cheese, in winter I suggest gruyere
1 pinch dried rosemary, powdered (with the mortar it is quickly done)
Salt and pepper
1⁄2 cups light cheddar cheese, shredded
Cut the puff pastry into 12-16 squares that fits with your muffin baking mold. Remember that you will need the border to prevent filling running out. For this I stretched the squares (one by one) from the middle of the side of them in order to get a rounder shape. Place the squares in the greased baking mold trying to cover the borders.
Preheat the oven to 190°C/375°F.
In a small cup combine flour, milk, eggs, nutmeg, rosemary and season with salt and pepper to taste. Add 1 cup of the cheese, stir.
Spoon the mixture in the baking mold prepared with the puff pastry.
Top with remaining cheese.
Bake for about 25-30 until golden. With my oven I found that it in convenient to increase the temperature to 200°C/400°F (or little more) during the last 10 minutes but heating only form the bottom.
Remove from the oven when golden brown, wait 5 minutes before removing from the mold.