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Make delicious broccoli and cheddar tart for lunch
This broccoli cheese tart recipe is delicious, it's a great meal and perfect for lunch or dinner and easy to prepare from boiled broccoli with wonderful cheese slices
Here is how to make a delicious recipe
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Like cauliflower, the humble broccoli has had a bit of a renaissance. Blanching the veg is an important step, otherwise it gets a little bit too browned and loses a bit of its sweetness. This dough is not your typical butter crust, it includes dry yeast which gives it an interesting, shortcrust-like texture.
INGREDIENTS
* Dough
100ml warm water
70ml milk
7g yeast
70ml olive oil
200-220g plain flour
salt
* Filling
300g broccoli, stalk peeled and sliced into rounds, head broken into florets (about 1 large broccoli)
2 tbsp olive oil
1 onion, thinly sliced
2 tsp chopped thyme leaves
90ml cream
45g grated cheddar
parmesan cheese, to serve
* METHOD
1- To make the dough, combine the warm water with the milk and add in the yeast. Stir to dissolve and wait for the yeast to become foamy, this shouldn't take more than 10 minutes. Add in the olive oil and a good pinch of salt.
2- In a mixing bowl, add the flour followed by the wet ingredients and use a wooden spoon to only just mix it together. The mixture should be slightly crumbly and not sticky – you may need to add in a little more flour. Immediately press the dough into a fluted tart mould (22-25cm wide) so that it evenly covers the base and comes ¾ of the way up the sides. Cover with a tea towel and refrigerate while you prepare everything else.
3- Bring a pot of salted water to the boil. Blanch the broccoli for 2 minutes, just until they begin to become tender but are still bright green. Drain from the water and let cool. When cool enough to handle, slice the broccoli into thick slices.
4- To caramelise the onions, place a medium saute pan on the stove over low,medium heat. Add in the olive oil and the onions and a pinch of salt and cook low and slow for about 15-20 minutes until the onions become caramelised and sweet. Add in the thyme and stir to combine. Empty into a bowl to cool and set aside.
5- Preheat oven to 165C fan-forced (185C conventional).
6- Remove the tart shell from the fridge, and press the crust down again as it will have puffed a little due to the yeast. Spread the caramelised onions on the base, then cover the onions with the broccoli, arranging in right to the edges. Pour the cream over and place the tart on a tray and into the oven for 25 minutes. Top with the grated cheddar and bake for a further 20-25 minutes, until the broccoli is roasted and the cheese is browned and bubbly. Remove from the oven and finish with grated parmesan cheese and a good crack of black pepper, and serve.
* Serves 6
This recipe is from Good Food's new TV show, Good Food Kitchen
Spinach and cheese Quiche Recipe
Spinach and cheese Quiche - this recipe so delicious and rich! Good for special occasions, parties and birth days. Instad of gruyere cheese you can use any kind of cheese like, such as cheddar.
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Ingredients:
For the crust:
2¼ cups (280g) flour
3/4 cup (170g) cold butter, cubed
1 teaspoon salt
4-6 tablespoons cold water
For the filing:
14 oz (400g) fresh spinach
1 yellow onion
1 red onion
2 garlic cloves, crushed (optional)
3 eggs
1 cup (240 ml) heavy cream
7 oz (200g) gruyere cheese
3oz (90g) blue cheese such as gorgonzola
1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon nutmeg
Butter + olive oil for frying
Method:
1. In a food processor process flour, salt and cold cubed butter. process until crumbs are formed. Add cold water, process until dough is formed. Do not over mix.
2. Transfer the dough to a work surface, pat into a ball and flatten into a disk. Wrap in plastic and refrigerate for 30 minutes.
3. Meanwhile make the filling: chop onions. In a large pan, melt 2 tablespoons butter and some olive oil. Add chopped onions and sauté for 5 minutes. Add crushed garlic and spinach. Cook until wilted and reduced in size. Drain.
4. In a large bowl beat eggs, heavy cream, salt, pepper and nut meg. Set aside.
5. Roll out the dough on a lightly floured board. Lightly dust the top of the dough. Roll until the dough is about 1/8 inch thick. Transfer the dough to a 9-10-inch (24-25cm) pie pan. evenly press the pastry onto the bottom and up the sides of your pan. Trim off the excess dough off the top of the pan. Gently pierce the bottom of the crust with a fork. Transfer to the freezer for 30 minutes.
6. Preheat oven to 350F (175C)
7. Blind baking: line a parchment paper over the dough. Fill with dry beans, rice or pie weights. Bake for 15 min. Remove the weights and the parchment paper. Return to oven for another 5-10 minutes or until crust is slightly golden. Remove from oven.
8. Sprinkle the spinach into the pie crust, sprinkle shredded gruyere cheese and cubed blue cheese. Pour the eggs and cream mixture over the spinach and cheese.
9. Bake until golden brown and set, about 35 minutes. Allow to cool slightly.
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Kitchen Equipment:
Nonstick 9-Inch Tart Pan with Removable Loose Bottom:
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How to Make a Quiche – 4 Easy Recipes
Learn how to make a quiche at home from scratch. 4 easy and delicious recipes to make a quiche fillings and one recipe for flaky quiche crust. These are the quiche recipes: Pizza quiche (mozzarella & cherry tomatoes), salmon and broccoli quiche, spinach and cheese quiche, mushroom quiche.
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Puff Pastry Chorizo & Cheddar Pinwheels
An appetizer idea that’s super fast and easy to prepare if you're planning to host some parties or events. I’m using turkey chorizo and cheddar cheese for these delicious pinwheels. Just place them in a tray and let your guests help themselves.
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Layered Cheddar-Potato Tart
Music by Audionautix Jason Shaw
Opening sequence and titles by Justavlogger
Not much going on, sleep, work, all is well.
I tried this new recipe today and I liked it. My son loves potatoes and this is a different way to serve them. It would be excellent for a potluck contribution or for a brunch.
Layered Cheddar-Potato Tart
2 tbsp olive oil
2 cups thinly sliced potatoes
1 tsp salt (divided)
1/2 tsp paprika
3 Tbsp fresh chopped parsley (or 1 tbsp dried)
5 eggs
1/2 cup milk
1/2 cup grated cheddar cheese.
Slice your favourite type of potato into thin slices (enough to make 2 cups)
Stir fry potatoes in olive oil until softened. Add 1/2 tsp salt, parsley and paprika and toss together.
Prepare a single pastry crust and place into a large pie plate. Spread potatoes on the bottom
Sprinkle grated cheese over top.
Whisk together the eggs, milk , 1/2 tsp salt and pepper and pour over the potatoes
Bake at 450F for 15 minutes and then at 350F for 15 minutes.