Tag-Archive for » cheese «
This was another recipe tag I made, this was the first recipe I have tried by this chef and it was really good. I did up the ingredient amounts as I made a very large quiche so I had enough for us for dinner and also to take to the park the next day. I also used Gruyere cheese for the gouda just because I had that in my fridge. It came out so light and fluffy and we all thoroughly enjoyed it. To read more reviews or to view more photos of this recipe please click here. I have saved a few recipes to try by this chef that I will look forward to making soon.
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
1/2 (250 g) Packet phyllo pastry (I used Puff pastry)
50g Gouda cheese (I used Gruyere )
50g Parmesan cheese
25g Emmentaler cheese
50g Feta cheese
2 Onions
1 Leek
200g Whipping cream
125ml Milk
3 Eggs
As stated above I upped all the amounts so I made 1 large quiche.
Method
1. Preheat the oven to 180°C.
2. Cut onions, leek and feta cheese into small cubes. Grate gouda, emmentaler and parmesan cheese finely.
3. Line a round spring form (aprox. 26 cm diameter) with the phyllo pastry.
4. Mix together the eggs, the milk and the cream. Blend in the cheese (best using your hands).
5. Pour the mixture into the spring form and bake for about 35 minutes or until the filling has set and is golden-brown.
All photos taken by me unless otherwise stated.
These are so quick and easy to throw together and taste great. I tagged this recipe to make, from a one of my team mates, in a recipe swap I am involved in. The only change I made was to just buy a whole BBQ chook from the store and pull the meat off rather than cooking chicken breasts, which made it even quicker to make. I served ours with sour cream, salsa and guacamole for a yummy meal. To read more reviews on this recipe or to see more photos please click here.
If you have been keepi
ng up with the progress of my beautiful handcrafted, 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
8 (6-7 inch) Tortillas
3 Skinless chicken breasts, cooked and thinly sliced
1/2 Cup barbecue sauce, original or spicy
1/2 Cup green pepper, chopped
1/4 Cup onion, chopped
1 Cup cheddar cheese or monterey jack cheese, shredded
Method
1. Preheat oven to 425 degrees.
2. Place sliced chicken strips in a bowl and add bbq sauce, tossing gently.
3. Place 4 tortillas on a cookie sheet and divide chicken mixture evenly over the 4 tortillas.
4. Top each with an equal amount of pepper and onion.
5. Place shredded cheese evenly over pepper and onion.
6. Top each with a 2nd tortilla.
7. Lightly spray each tortilla with a small amount of vegetable oil spray.
8. Bake 8-10 minutes or until tops are lightly browned.
9. Cut into wedges with a pizza cutter.
All photos take by me unless otherwise stated.
