HAM AND CHEESE OMELETTE RECIPES

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HAM, CHEESE & POTATO PIE RECIPE - BBC GOOD FOOD



Ham, cheese & potato pie recipe - BBC Good Food image

Craving comfort food? Try this easy ham, cheese and potato pie, which you can make with just five ingredients. Make a family meal of it by serving with a green salad

Provided by Cassie Best

Categories     Dinner, Supper

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield Serves 2 adults, 2 children

Number Of Ingredients 6

350g new potatoes
375g ready-rolled puff pastry
100g crème fraîche
50g thinly sliced ham
125g brie or camembert cheese, halved and sliced
green salad , to serve (optional)

Steps:

  • Boil the potatoes in salted water for 8-10 mins, until tender but still firm. Leave to cool, then slice.
  • Heat the oven to 200C/180C fan/ gas 6. Unroll the pastry with its baking parchment on a baking tray. Reserve 1 tbsp of the crème fraîche, then spread the rest over the pastry, leaving a 2cm border around the edge. Season. Layer the potatoes, ham and cheese over half of the pastry, seasoning the potatoes as you go.
  • Fold over the other half of the pastry and use a fork to seal the edges. Trim with a knife for a neat finish – the pie should look like a big sausage roll. Mix a little water into the reserved crème fraîche, then brush all over the pastry. Make a few cuts along the length, then bake for 35-40 mins until golden. Leave to cool for 10 mins, then serve with a salad, if you like.

Nutrition Facts : Calories 854 calories, FatContent 59 grams fat, SaturatedFatContent 32 grams saturated fat, CarbohydrateContent 57 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 5 grams fiber, ProteinContent 21 grams protein, SodiumContent 2 milligram of sodium

MAC AND CHEESE – INSTANT POT RECIPES



Mac and Cheese – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 5 minutes

Cook Time 2 minutes

Yield 6 - 8 servings

Number Of Ingredients 10

1 lb box elbow macaroni
4 tbsp butter
4 cups Water
2 tsp dry ground mustard
1/2 tsp pepper
1 cup evaporated milk
2 cups shredded sharp cheddar
2 cups shredded Monterey jack (or provolone)
1/2 cup grated parmesan cheese
salt (to taste)

Steps:

  • Combine the macaroni, butter, water, mustard and pepper in the Instant Pot. Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 4 minutes.
  • When the time is up, quick-release the pressure. If pasta is not completely cooked, use the SAUTÉ function and cook, stirring occasionally, for another 2-3 minutes.
  • Add evaporated milk and cheeses, one at a time, stirring between each until the mixture becomes thick and creamy.
  • Salt to taste.

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