Tag-Archive for » parmesan «
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.
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.
I have not made a recipezaar members recipe for awhile so I thought I would make one the other night . This recipe was a very easy dish to prepare and tasted great, if you would like to see the original recipe or others by this chef please click here. I served mine over spaghetti, I also just spooned the sauce over each breast topped with 2 slices of mozzarella and baked in the oven, so they came out as individual chicken pieces. I also mixed some of the tomato sauce in with the pasta and added extra Parmesan cheese.Ingredients
3/4 Cup seasoned bread crumbs
1/4 Cup Parmesan cheese, grated
1 Egg, beaten
4 Chicken breast halves, pounded to 1/4 inch thickness(boneless and skinless)
2 Tablespoons olive oil
4 Slices mozzarella cheese(or enough to cover the casserole)
2 Tablespoons olive oil
1 Medium onion, chopped
1 Garlic clove, crushed
28 Ounces Italian-style stewed tomatoes, drained
2 Tablespoons tomato paste
1 Bay leaf
1/2 Teaspoon sugar
1/4 Teaspoon dried oregano
Method
1. Prepare the sauce first.
2. Heat oil over medium heat in a medium-sized saucepan.
3. Add onion and garlic to the saucepan and cook about 3 minutes, until soft.
4. Add tomatoes, tomato paste, bay leaf, sugar, and oregano and simmer until sauce reduces by half.
5. While the sauce is reducing, prepare the chicken breasts.
6. Preheat oven to 350 degrees.
7. Combine bread crumbs and Parmesan cheese in a plate.
8. Place egg in shallow bowl.
9. Dip chicken breasts in egg and then dredge in bread crumb mixture to coat.
10. Heat oil over medium heat in a large frying pan,
11. Add coated chicken breasts.
12. Cook until lightly browned, about 5 minutes per side.
13. Arrange chicken breasts in a single layer in an oven proof baking dish.
14. Pour tomato sauce over chicken.
15. Top with mozzarella cheese.
16. Bake until cheese is melted and bubbly, approximately 15 minutes.
All photos taken by me unless otherwise stated.
