GREENS MAC 'N' CHEESE | JAMIE OLIVER VEGETARIAN RECIPES
A Friday-night favourite, this is a twist on a comfort classic that uses broccoli in two ways – the blitzed-up stalks add colour and punch to the sauce, while you enjoy the delicate florets with your pasta. Join the green team!
Total Time 1 hours
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4.
- Trim, halve and wash the leek and peel the garlic, then finely slice with the broccoli stalks, reserving the florets for later.
- Place the sliced veg in a large casserole pan over a medium heat with the butter, then strip in the thyme leaves and cook for 15 minutes, or until softened, stirring regularly.
- Stir in the flour, followed slowly by the milk, then simmer for 10 minutes, or until thickened, stirring regularly.
- Meanwhile, cook the pasta in a large pan of boiling salted water for 5 minutes, then drain.
- Grate the Parmesan and most of the Cheddar into the sauce, and mix well. Tip into a blender, add the spinach and whiz until smooth – you may need to work in batches.
- Season to perfection with sea salt and black pepper, then stir through the pasta and broccoli florets, loosening with a splash of milk, if needed.
- Transfer to a 25cm x 35cm baking dish, grate over the remaining Cheddar and scatter over the almonds. Bake for 30 minutes, or until beautifully golden and bubbling.
Nutrition Facts : Calories 619 calories, FatContent 25.1 g fat, SaturatedFatContent 12.4 g saturated fat, ProteinContent 29 g protein, CarbohydrateContent 75.1 g carbohydrate, SugarContent 12 g sugar, SodiumContent 0.9 g salt, FiberContent 6.4 g fibre
HOW TO MAKE VEGAN CHEESE, IN 12 EASY RECIPES | YUMMLY
Best Vegan Queso Blanco (paleo Queso Blanco) With Boiled Potato, Red Potatoes, Garlic Cloves, Garlic Powder, Raw Cashews, Vegetable Broth, Fresh Lemon Juice, Coconut Milk, Chiles, Nutritional Yeast, Pickled Jalapeños, Juice, Cumin, Salt, Fresh Cilantro
Provided by 40 Aprons
Total Time 7 minutes
Yield 12
Number Of Ingredients 15
Nutrition Facts : Calories 150 calories, CarbohydrateContent 14 grams, CholesterolContent 5 milligrams, FatContent 10 grams, FiberContent 2 grams, ProteinContent 5 grams, SaturatedFatContent 5 grams, SodiumContent 680 milligrams, SugarContent 2 grams
More about "is cheese whiz gluten free recipes"
CAULIFLOWER RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
Category lunch, dinner
MARY BERRY WALNUT CHEESE BISCUITS RECIPE | BBC2 LOVE TO ...
From thehappyfoodie.co.uk
Measure all the ingredients except the poppy seeds into a food processor. Season with salt and black pepper and whiz until well combined to a soft dough.
Turn the dough out on to a lightly floured work surface and roll into a cigar shape about 12cm (4½in) long and 4cm (1½in) wide.
Sprinkle the poppy seeds on to a board. Roll the dough in the seeds so the roll is completely covered. Carefully wrap in cling film and place in the freezer to chill for 30 minutes.
Preheat the oven to 200°C/180°C fan/Gas 6. Line a baking sheet with non-stick baking paper.
Slice the roll into 20 thin slices and arrange on the baking sheet. Bake in the oven for about 15 minutes, or until pale golden and just firm in the centre. Remove from the oven and leave to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Mary’s tips:
Can be made up to 4 days ahead and kept in an airtight tin lined with kitchen paper – this prevents the biscuits from becoming soggy.
Freeze well. Refresh in a low oven after defrosting.
GROUND ALMOND RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CREAMY SEAFOOD LASAGNE | SEAFOOD RECIPES | JAMIE OLIVER
From jamieoliver.com
Total Time 1 hours
Calories 755 calories per serving
- Make your dough first. Place the flour on a board or in a bowl and make a well in the centre. Beat the egg until smooth, then pour it into the well.
- Using the tips of your fingers, gradually mix the egg with the flour until combined. Knead the bits of dough into one smooth lump. You can also do this step in a food processor – just whiz the flour and egg until the mixture resembles breadcrumbs. Tip onto a work surface and bring together with your hands.
- Knead the dough to develop the gluten; this makes your pasta springy instead of flabby when you cook it. There’s no secret to kneading – you just have to bash the dough around a bit with your hands, squashing it into the table, reshaping it, stretching it and squashing it again. Stop when your pasta starts to feel smooth and silky.
- Wrap in clingfilm and put in the fridge to rest for at least 30 minutes.
- It’s not the end of the world if you haven’t got a pasta machine, just use your rolling pin. The problem you’ll have is getting the pasta thin enough to work with. The way around this is to roll lots of small pieces. You’ll be rolling your pasta into a more circular shape than you’ll get from a machine.
- If using a machine, make sure it’s firmly clamped to a clean, long work surface. Dust the surface with flour, then take a lump of dough the size of a large orange and press it out flat with your fingertips.
- Set the pasta machine at its widest setting and roll the dough through it. Lightly dust the pasta with flour if it sticks. Click the machine down a setting and roll the dough through again.
- Fold the dough in half, click the machine back up to the widest setting and roll it through again. Repeat 5 or 6 times.
- Work the dough through all the machine’s settings, from the widest to the narrowest. Lightly dust both sides of the dough with flour every time you run it through. When you reach the narrowest setting, fold the dough in half, then in half again, then once more into a squarish piece of dough.
- Turn it 90 degrees and feed it through the machine at the widest setting. As you roll through the settings for the last time, you should get a silky, rectangular sheet of pasta with straight edges.
- For the lasagne sheets needed in this recipe, keep rolling the pasta until it’s somewhere between the thickness of a beer mat and a playing card.
- Cut the pasta into 6 sheets of 8cm x 30cm, and cut the rest into 8cm x 12cm sheets. It dries faster than you might think, so don’t wait more than a minute or two to cut it. Lay a damp tea towel on top of the pasta to help prevent it drying out.
- Preheat the oven to 180ºC/350ºF/gas 4.
- For the béchamel sauce, place the milk and saffron in a saucepan and bring almost to the boil.
- In a second pan, melt 75g of the butter. Stir in the flour to make a paste and cook for 1 to 2 minutes, stirring frequently. Add the hot milk to the pan, a ladleful at a time, whisking as you go.
- Gently bring to the boil, then reduce the heat and simmer for around 5 minutes, stirring occasionally, until you have a thick, smooth sauce. Finely grate and stir in most of the Parmesan and season well.
- Scrub and debeard the mussels, discarding any that remain open when tapped. Halve the sole fillets lengthways, then thinly slice the salmon.
- Melt the remaining butter in a large, deep frying pan. Peel, finely slice and fry the garlic over a medium heat for 1 minute, or until golden.
- Add the rosemary sprigs and anchovies to the pan and fry for a few more minutes, or until the anchovies have dissolved.
- Add the mussels, shake the pan and cook, covered, for 3 to 4 minutes, or until the mussels have all opened (throw away any that haven’t after this time).
- Turn off the heat, then remove the mussels from their shells, putting the meat back into the pan (discard the shells). Stir to coat in the garlicky juices, discard the rosemary sprigs, then stir the mussel mixture through the béchamel sauce.
- Grease 6 individual baking dishes (measuring about 12cm x 16cm each) with a little oil and bring a large pan of salted water to the boil.
- Cook the sheets of pasta, a few pieces at a time, for about 1 minute. Remove with tongs and spread over a clean tea towel to drain.
- To assemble, place a long sheet of lasagne across each dish so that it overhangs the sides. Add a mixed layer of lemon sole and salmon, then spoon over a layer of the béchamel. Top with a smaller rectangle of pasta.
- Repeat until you get to the last of the béchamel sauce, then fold over the overhanging pasta to enclose. Top each lasagne with a king prawn, then scatter over the remaining Parmesan. Bake for 25 minutes, or until golden and bubbling at the edges. Let stand for 5 minutes before serving.
GROUND ALMOND RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CREAMY SEAFOOD LASAGNE | SEAFOOD RECIPES | JAMIE OLIVER
From jamieoliver.com
Total Time 1 hours
Calories 755 calories per serving
- Make your dough first. Place the flour on a board or in a bowl and make a well in the centre. Beat the egg until smooth, then pour it into the well.
- Using the tips of your fingers, gradually mix the egg with the flour until combined. Knead the bits of dough into one smooth lump. You can also do this step in a food processor – just whiz the flour and egg until the mixture resembles breadcrumbs. Tip onto a work surface and bring together with your hands.
- Knead the dough to develop the gluten; this makes your pasta springy instead of flabby when you cook it. There’s no secret to kneading – you just have to bash the dough around a bit with your hands, squashing it into the table, reshaping it, stretching it and squashing it again. Stop when your pasta starts to feel smooth and silky.
- Wrap in clingfilm and put in the fridge to rest for at least 30 minutes.
- It’s not the end of the world if you haven’t got a pasta machine, just use your rolling pin. The problem you’ll have is getting the pasta thin enough to work with. The way around this is to roll lots of small pieces. You’ll be rolling your pasta into a more circular shape than you’ll get from a machine.
- If using a machine, make sure it’s firmly clamped to a clean, long work surface. Dust the surface with flour, then take a lump of dough the size of a large orange and press it out flat with your fingertips.
- Set the pasta machine at its widest setting and roll the dough through it. Lightly dust the pasta with flour if it sticks. Click the machine down a setting and roll the dough through again.
- Fold the dough in half, click the machine back up to the widest setting and roll it through again. Repeat 5 or 6 times.
- Work the dough through all the machine’s settings, from the widest to the narrowest. Lightly dust both sides of the dough with flour every time you run it through. When you reach the narrowest setting, fold the dough in half, then in half again, then once more into a squarish piece of dough.
- Turn it 90 degrees and feed it through the machine at the widest setting. As you roll through the settings for the last time, you should get a silky, rectangular sheet of pasta with straight edges.
- For the lasagne sheets needed in this recipe, keep rolling the pasta until it’s somewhere between the thickness of a beer mat and a playing card.
- Cut the pasta into 6 sheets of 8cm x 30cm, and cut the rest into 8cm x 12cm sheets. It dries faster than you might think, so don’t wait more than a minute or two to cut it. Lay a damp tea towel on top of the pasta to help prevent it drying out.
- Preheat the oven to 180ºC/350ºF/gas 4.
- For the béchamel sauce, place the milk and saffron in a saucepan and bring almost to the boil.
- In a second pan, melt 75g of the butter. Stir in the flour to make a paste and cook for 1 to 2 minutes, stirring frequently. Add the hot milk to the pan, a ladleful at a time, whisking as you go.
- Gently bring to the boil, then reduce the heat and simmer for around 5 minutes, stirring occasionally, until you have a thick, smooth sauce. Finely grate and stir in most of the Parmesan and season well.
- Scrub and debeard the mussels, discarding any that remain open when tapped. Halve the sole fillets lengthways, then thinly slice the salmon.
- Melt the remaining butter in a large, deep frying pan. Peel, finely slice and fry the garlic over a medium heat for 1 minute, or until golden.
- Add the rosemary sprigs and anchovies to the pan and fry for a few more minutes, or until the anchovies have dissolved.
- Add the mussels, shake the pan and cook, covered, for 3 to 4 minutes, or until the mussels have all opened (throw away any that haven’t after this time).
- Turn off the heat, then remove the mussels from their shells, putting the meat back into the pan (discard the shells). Stir to coat in the garlicky juices, discard the rosemary sprigs, then stir the mussel mixture through the béchamel sauce.
- Grease 6 individual baking dishes (measuring about 12cm x 16cm each) with a little oil and bring a large pan of salted water to the boil.
- Cook the sheets of pasta, a few pieces at a time, for about 1 minute. Remove with tongs and spread over a clean tea towel to drain.
- To assemble, place a long sheet of lasagne across each dish so that it overhangs the sides. Add a mixed layer of lemon sole and salmon, then spoon over a layer of the béchamel. Top with a smaller rectangle of pasta.
- Repeat until you get to the last of the béchamel sauce, then fold over the overhanging pasta to enclose. Top each lasagne with a king prawn, then scatter over the remaining Parmesan. Bake for 25 minutes, or until golden and bubbling at the edges. Let stand for 5 minutes before serving.
IS CHEESE GLUTEN-FREE? | BEYONDCELIAC.ORG
From beyondceliac.org
10 BEST BROCCOLI CHEESE CASSEROLE WITH CHEESE WHIZ RECIPES ...
From yummly.com
20 TOP GLUTEN FREE APPETIZERS TO TRY – A COUPLE COOKS
From acouplecooks.com
OVER 2500 DAIRY-FREE RECIPES
From godairyfree.org
WHIZ SAUSAGE BALLS RECIPE | ALLRECIPES
From allrecipes.com
BEST FORMULA THREE-CHEESE FONDUE RECIPE | ALLRECIPES
From allrecipes.com
GLUTEN FREE PUFF PASTRY | FULL RECIPE PLUS VIDEO, TOO!
From glutenfreeonashoestring.com
AUTHENTIC PHILLY CHEESE STEAK RECIPE - EVERYDAYMAVEN™
From everydaymaven.com
AUTHENTIC PHILLY CHEESE STEAK RECIPE - EVERYDAYMAVEN™
From everydaymaven.com
GO DAIRY FREE: THE #1 DAIRY FREE RESOURCE FOR RECIPES ...
From godairyfree.org
QUICK BROCCOLI AND CHEESE (10 MINUTES!) – A COUPLE COOKS
From acouplecooks.com
HOW TO MELT CHEESE | CABOT CREAMERY
From cabotcheese.coop
HOMEMADE PHILLY CHEESESTEAK - ROCK RECIPES
From rockrecipes.com
CREAM CHEESE-FILLED BANANA BREAD - AVERIE COOKS
From averiecooks.com
JAY'S STEAK & HOAGIE JOINT
From jaysjoint215.com
KETO PHILLY CHEESE STEAK SKILLET DINNER (& VIDEO!) - LOW ...
From eatingonadime.com
CHEESE | HANNAFORD
From hannaford.com
CHERRY CHEESECAKE | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
CHEESE | HANNAFORD
From hannaford.com
CHERRY CHEESECAKE | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
17 COCKTAIL RYE BREAD APPETIZERS RECIPES | RECIPEOFHEALTH.COM
From recipeofhealth.com
COCONUT EGGNOG RECIPE - EATWELL MAGAZINE
From wellbeing.com.au
RESTAURANT AND BRAND NAME RECIPES FROM TOP SECRET RECIP…
From topsecretrecipes.com
AMAZON.COM: KRAFT ROKA BLUE CHEESE SPREAD
From amazon.com
SAUSAGE CHEESE BALLS | WISHES AND DISHES
From wishesndishes.com
PHILLY CHEESESTEAK RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
BEST EVER WHITE CHOCOLATE CHEESECAKE - SWEETEST MENU
From sweetestmenu.com
200+ BEST CHRISTMAS COOKIES: UNIQUE RECIPE IDEAS TO TRY ...
From parade.com