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Cheese Cake
Ingredients :
Crust
6 oz digestive Biscuits
3 tsp butter/ margarine
Filling
28oz Cream Cheese (3.5 packs)
1 Cup Caster Sugar
4 Eggs
1tsp Almond essence
1/4 tsp lemon/lime juice
Recipe :
Crust
1-Crush the digestives until they resemble fine breadcrumbs. A food processor or a rolling pin may be used.
2-Mix the butter in well and sprinkle into a heavy greased 8 / 9 inch spring form pan. Pat the digestive mixture in until smooth.
Filling
1-Beat the cream cheese, essence and lemon juice at a low speed with an electric mixer until creamy.
2-Add the sugar and continue beating for approximately 2 mins.
3-Add the eggs one at a time, beating well between each addition.
4-Pour the filling over the digestive crust and bake in the center of the oven for 60 mins, or until the center is almost set.
Advice :
Ovens may vary, after 45 mins check the center of the cake every 5-10 mins. The cheesecake is not to be baked until it starts to raise in the center. If over baked the cheese cake will split in the center.
Tartiflette
Ingredients : 1 reblochon (or similar cheese of choice) 500g potatoes, peeled and sliced 2 medium onions, halved and finely sliced 250g bacon, chopped Oil for frying
Recipe : Preheat the oven to 200°C Fry the onions until soft, add the bacon and cook for a further 10 minutes. Remove fro pan and set aside. Fry the potatoes in a little oil until browned. Arrange the potatoes, onions and bacon in an oven-proof dish. Slice/grate the cheese and layer over the potatoes. Bake for 25 minutes
Caprese (Tomatoes & Mozzarella)
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Ingredients :
4 medium tomatoes
4 tablespoons olive oil
8 fresh basil leaves
Mozzarella
Salt & pepper
Recipe :
Thinly slice tomatoes.
Strain mozzarella and slice.
Alternate tomatoes and mozzarella on a serving plate, then season - be generous with the olive oil!
Add basil leaves to garnish and serve.
Advice :
Calories per 100g: 75
Buckwheat Pancakes With Ham And
Ingredients :
for the batter:
200g buckwheat flour
1 pinch of salt
2 tbsp oil
3 eggs
Water/milk/beer (300-500 ml)
50g butter
4 slices of ham
4 eggs
100g grated gruyère
Salt & pepper
Recipe :
Mix the flour, salt and oil in a bowl.
Add the eggs and mix well. Add the water/milk/beer bit by bit and mix gently.
Refrigerate for 24 hours.
Heat a knob of butter in a pan over a medium heat. Add pancake mixture, break an egg into the centre and spread the egg white all over using the back of a fork. Sprinkle with grated cheese and ham and fold. Cook for 4-5 minutes.
Advice :
Delicious with a dry cider
Chayote Stuffed With Crab
Ingredients :
4 crabs
2 chayotes (custard apples)
2 carrots, roughly chopped
2 onions (1 chopped, 1 quartered)
3 cloves of garlic
1 lime
chives
thyme
flat-leaf parsley
chilli to taste
salt and pepper
1 glass white wine
5cl oil
bread-crumbs
Recipe :
1) ash the crabs and cook for 10 minutes in a pan of boiling water, with the carrots, the quartered onion, thyme, parsley and seasoning. Set asidea nd allow to cool.
2) Scoop out the crab meat, saving a few claws for decoration.
3) Wash the chayotes, cut in half and cook for 20 minutes in salted water. 4) In a pan, cook the chopped onion, garlic, chives, parsley and chilli, then mix into te crab meat. Loosen with the white wine.
5) Scoop the chayote flesh from the skin (save the skin) and mash with a little olive oil and the lime juice. Stir in some bread crumbs and season.
6) Spoon the mash into the chayote skins, topping with the crab mixture. Sprinkle breadcrumbs on top and pass under the grill for 15 minutes, or until golden.
Ingredients :
Crust
6 oz digestive Biscuits
3 tsp butter/ margarine
Filling
28oz Cream Cheese (3.5 packs)
1 Cup Caster Sugar
4 Eggs
1tsp Almond essence
1/4 tsp lemon/lime juice
Recipe :
Crust
1-Crush the digestives until they resemble fine breadcrumbs. A food processor or a rolling pin may be used.
2-Mix the butter in well and sprinkle into a heavy greased 8 / 9 inch spring form pan. Pat the digestive mixture in until smooth.
Filling
1-Beat the cream cheese, essence and lemon juice at a low speed with an electric mixer until creamy.
2-Add the sugar and continue beating for approximately 2 mins.
3-Add the eggs one at a time, beating well between each addition.
4-Pour the filling over the digestive crust and bake in the center of the oven for 60 mins, or until the center is almost set.
Advice :
Ovens may vary, after 45 mins check the center of the cake every 5-10 mins. The cheesecake is not to be baked until it starts to raise in the center. If over baked the cheese cake will split in the center.
Tartiflette
Ingredients : 1 reblochon (or similar cheese of choice) 500g potatoes, peeled and sliced 2 medium onions, halved and finely sliced 250g bacon, chopped Oil for frying
Recipe : Preheat the oven to 200°C Fry the onions until soft, add the bacon and cook for a further 10 minutes. Remove fro pan and set aside. Fry the potatoes in a little oil until browned. Arrange the potatoes, onions and bacon in an oven-proof dish. Slice/grate the cheese and layer over the potatoes. Bake for 25 minutes
Caprese (Tomatoes & Mozzarella)
Ingredients :
4 medium tomatoes
4 tablespoons olive oil
8 fresh basil leaves
Mozzarella
Salt & pepper
Recipe :
Thinly slice tomatoes.
Strain mozzarella and slice.
Alternate tomatoes and mozzarella on a serving plate, then season - be generous with the olive oil!
Add basil leaves to garnish and serve.
Advice :
Calories per 100g: 75
Buckwheat Pancakes With Ham And
Ingredients :
for the batter:
200g buckwheat flour
1 pinch of salt
2 tbsp oil
3 eggs
Water/milk/beer (300-500 ml)
50g butter
4 slices of ham
4 eggs
100g grated gruyère
Salt & pepper
Recipe :
Mix the flour, salt and oil in a bowl.
Add the eggs and mix well. Add the water/milk/beer bit by bit and mix gently.
Refrigerate for 24 hours.
Heat a knob of butter in a pan over a medium heat. Add pancake mixture, break an egg into the centre and spread the egg white all over using the back of a fork. Sprinkle with grated cheese and ham and fold. Cook for 4-5 minutes.
Advice :
Delicious with a dry cider
Chayote Stuffed With Crab
Ingredients :
4 crabs
2 chayotes (custard apples)
2 carrots, roughly chopped
2 onions (1 chopped, 1 quartered)
3 cloves of garlic
1 lime
chives
thyme
flat-leaf parsley
chilli to taste
salt and pepper
1 glass white wine
5cl oil
bread-crumbs
Recipe :
1) ash the crabs and cook for 10 minutes in a pan of boiling water, with the carrots, the quartered onion, thyme, parsley and seasoning. Set asidea nd allow to cool.
2) Scoop out the crab meat, saving a few claws for decoration.
3) Wash the chayotes, cut in half and cook for 20 minutes in salted water. 4) In a pan, cook the chopped onion, garlic, chives, parsley and chilli, then mix into te crab meat. Loosen with the white wine.
5) Scoop the chayote flesh from the skin (save the skin) and mash with a little olive oil and the lime juice. Stir in some bread crumbs and season.
6) Spoon the mash into the chayote skins, topping with the crab mixture. Sprinkle breadcrumbs on top and pass under the grill for 15 minutes, or until golden.
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