So today we do something total different- playing around
with the versatility of one ingredient. Cheese contains important
nutrients like calcium and protein and if you are lactose intolerant, many varieties
particularly aged ones such as Cheddar and Parmesan, contain little or no
lactose and are often well tolerated. For those watching their weight, choose harder cheeses that you can grate and
sprinkle over your dishes or aromatic and sharp ones so that you can get the
delicious cheese flavor with fewer calories. Keeping your favorite cheeses on
hand can take your meals to a whole new level. Be prepared for compliments!
This post is for the single dotis who can barely boil
an egg. Try any of the options below; drink plenty of water and TOLAHPIC that
key when you get it from Bae please!
Stuffed Baked
Potato:
Take one big baked potato (already baked, that
is) and slice in half lengthways, giving you two large floury
surfaces. Scoop the potato flesh out of the skins and muddle with crispy
fried bacon, an egg yolk, 2 or 3 table spoonfuls of cream, a knob of butter, a
spoonful of Mozzarella cheese, salt and pepper. Spoon the
mixture back into the potato skins, and pop in the oven at 220C for 20 minutes
or so until tops are golden and crispy
Cheesy Scones With A Kick
Rub together 225g of self-raising flour, 55g of butter cubes, a pinch salt
and any spices you like (cayenne pepper and a dash of Worcester sauce works every
time, and some crushed garlic or English mustard powder if we’re in need of a
more serious kick). Stir in a liberal mix of mature cheddar cheese.
Pour in 150ml of whole milk and stir until you reach a doughy consistency, then
lay roughly 10 even spoonfuls on a greased baking tray, brush with milk and a
further grating of strong Cheddar cheese, then slide into a 220C preheated oven
for about 12 minutes
The Ultimate
Toastie
Butter two slices of bread, both sides, then
layer one slice with wafer-thin roast beef, caramelised* onion, a pile of
grated cheddar. Cover with its bready lid and shove in a sandwich maker until its
golden brown. (for caramelised onions, heat oil in a large pan over low heat. Add a
handful of onions and a good pinch of salt
and cook very slowly for 15-20 minutes, stirring occasionally to prevent them
from catching. When onions are softened and tinged
golden, add sugar and balsamic - this will start the caramelisation process)
And Lastly…This one is for Mbalz….you asked for this one a
few weeks ago! Classic Lasagna (some say
Lasagne…same thing)
Fry 600g of mince in a hot pan until
golden. To make the sauce add two cans of tomatoes, basil, herbs and a
small amount of water to keep the sauce nice and thin and then add to the
bottom of the dish. Once the pasta sheets are covered, add the cheese! Instead
of the usual cheddar, opt for a creamy, subtle mozzarella, basil and then the
meat. Repeat the process until you have three layers and then top with more mozzarella
and a sprinkling of cheddar to finish. To help keep in the moisture, cover the
lasagne with foil and bake for around 20 minutes. Remove the foil halfway
through cooking so the cheese on the top transforms into that delicious crispy
golden-brown layer of yumminess that everyone secretly just wants to eat on its
own.
Until next time,
La Petit Chef
(Image Credit: Google)
