BEST CHEESE TOASTIE RECIPES - OLIVEMAGAZINE
BEST CHEESE TOASTIE RECIPES - OLIVEMAGAZINE
More about "cheese expert recipes"
CAULIFLOWER CHEESE RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 45 minutes
Category Side dish
Cuisine British
Calories 250 calories per serving
- Put in the oven and bake for 20 mins until bubbling.
CLASSIC CHEESE SOUFFLé RECIPE - EPICURIOUS
From epicurious.com
Reviews 3.5
- Place dish in oven and immediately reduce oven temperature to 375F. Bake until soufflé is puffed and golden brown on top and center moves only slightly when dish is shaken gently, about 25 minutes (do not open oven door during first 20 minutes). Serve immediately.
CLASSIC CHEESE SOUFFLé RECIPE | EPICURIOUS
From epicurious.com
Reviews 3.5
- Place dish in oven and immediately reduce oven temperature to 375F. Bake until soufflé is puffed and golden brown on top and center moves only slightly when dish is shaken gently, about 25 minutes (do not open oven door during first 20 minutes). Serve immediately.
CAULIFLOWER CHEESE RECIPE - OLIVEMAGAZINE
From olivemagazine.com
Total Time 1 hours 15 minutes
Category Vegetarian
Calories 692 calories per serving
- Put the cauliflower florets into a deep baking dish then pour over the sauce. Bake in the oven for 25-30 minutes or until the top is charred, bubbling and golden.
MY MOTHER’S LANCASHIRE CHEESE & ONION PIE
From thehappyfoodie.co.uk
Cuisine British
To make the pastry, cut the butter and lard into small chunks and place in a large bowl with the flour and salt. Gently rub the fat into the flour using fingertips until the texture resembles very coarse breadcrumbs. Mix in only just enough water to bind the mixture together. Lightly knead this dough until well amalgamated, dust with flour and slip into a plastic bag. Place in the fridge for 30 minutes before using.
Preheat the oven to 180°C/350°F/gas mark 4 and also place a flat baking sheet in there, which will help to cook the base of the pie more evenly.
Meanwhile, prepare the filling. Melt the butter in a roomy pan and add the onions. Allow to quietly wilt and stew for about 10 minutes over a gentle heat without colouring. Tip in the water and seasoning and continue to cook over a similar heat, stirring occasionally, until almost all the liquid has been driven off. Decant the onions on to a plate, spread them out and allow to cool.
Lightly butter a loose-bottomed tart tin (approx. 20cm wide x 4cm deep). Roll out two-thirds of the pastry moderately thin and use it to line the base and sides of the tin. Now roll out the remainder to a similar thickness and also generously wide enough to use as a lid for the pie. Cover the base of the pie with half the onions and cover with half the grated cheese. Repeat.
Brush the edges of the pastry case with milk to seal the pastry lid upon it, while also pressing the edges together lightly before trimming off any excess overhang. Brush the surface of the pie with milk. Make 3 small incisions into the centre of the pie using the point of a sharp knife and, if you wish, further decorate the edges of the crust with the tines of a fork.
Put the pie on the preheated baking sheet and bake on the middle shelf of the oven for about 40-50 minutes, or until golden and with a clear indication that tiny oozes of cheese and onion juices are bubbling up through the holes in the middle. Remove from the oven and leave for a good 20-30 minutes before unmoulding and cutting into generous wedges. Best served warm or at room temperature.
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