Tag-Archive for » cheese «
I tagged this one to make in a recipe game I play, I have not had a stuffed spud in years, only jacket potato with sour cream, cheese and chives. So to make a filling reminded me so much of when I was pregnant as this one of the few things I could eat that did not upset my tummy. I practically lived on stuffed spuds, be it tuna, baked beans, cheese etc.. So these brought back memories for me and they were really tasty too. I loved how minimal the effort was in making these, with maximum taste. I made my mornay sauce from scratch and I also added some gruyere cheese to the sauce as well as topping the potatoes with it. Serving the extra sauce on the side was a spot on idea from Pat as we poured all of it over our spuds and it was totally delicious. I did not change a thing in the recipe but to view this recipe please click here. Be sure to check out all of her fab recipes while you are there she has some really yummy ones.
If you have been keepi
ng up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
8 Potatoes (large)
425g Mornay sauce (cabonara was specified) (I made mine from scratch and added some gruyere to it.)
425g Tuna, canned in water
2 Spring onions (scallions chopped)
1/2 Cup cheese, grated
Method
1. Preheat oven to 180C (160C fan forced).
2. Wrap each potato in aluminium foil and put on a shallow tray and put in the oven and cook for 1 hour or until tender.
3. Heat carbonara sauce in a small saucepan until simmering.
4. Drain the tuna and flake and add to the carbonara sauce and then add the spring onions.
5. Make a cross in the cooked potatoes and carefully push open.
6. Spoon in the tuna sauce and then sprinkle with cheese.
7. Put potatoes on a tray and bake for a further 10 minutes or until cheese is bubbly.
If you have sauce left over serve in a jug for people to pour over as they make their way through the potato.
All photos taken by me unless otherwise stated.
This is a great little sandwich recipe I tagged this one to make as quick lunchtime meal and was so glad I did. I used Gruyere cheese and with the salami and mustard they were wonderful. I also loved the egg wash mixture instead of the more usual butter method. To read more reviews on this recipe or to view more photos please click here. Be sure to check out other recipes by this chef whilst you are there she has some great ones.
If you have been keeping up with the progress of my beautiful handc
rafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
2 Teaspoons French mustard
8 Slices bread, buttered
125g Cheddar cheese or gruyere cheese, sliced
12 Slices italian salami
2 Eggs
1 Tablespoon olive oil
Salt and pepper
Oil, for shallow frying
Method
1. Spread the mustard evenly over the buttered side of the bread.
2. Arrange the cheese on four slices, and top with the salami and remaining bread. Press firmly together.
3. Beat the eggs and olive oil together, adding salt and pepper to taste.
4. Heat the cooking oil in a frying pan.
5. Dip each sandwich into the egg mixture, fry 2 sandwiches at a time until golden brown, turning with a spatula to crisp both sides.
6. Drain on absorbent kitchen paper and serve.
Serve with crisps, chips or salad
All photos taken by me unless otherwise stated.
