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Posts Tagged ‘cheese’

I have a shameful confession. 

I’d rather spend 3 days on a beef bourguignon, than 3 minutes on an omelette.  Not because I dislike them (I LOVE them!); I’m just absolutely awful at making them.  I get my mum to make them for me.  When I watch Saturday Kitchen and they have the omelette race, I can’t help but think “surely that’s not edible; it’s all gooey and raw!”.  But after extensive (youtube) research, it appears that the professional chefs are, in fact, correct in their methods.

Tonight, faced with a tub of mushrooms that had to be eaten, I decided to be brave and attempt a mushroom omelette.  A cheesy one, for extra decadence (it may clog my arteries, but it’s bloody worth it).  I done some last minute preparation (by watching this video) and felt ready to take the plunge.

It started off well.  I had far too many mushrooms (250g), but I intended to use half and freeze half, once sautéed (I read that this would be ok; I guess I wont be finding out any time soon!).  I have a serious obsession with mushrooms and couldn’t bear to remove any from the pan.  So they ALL stayed.

I should have taken my “extra mushroom” situation into consideration, when I decided to plop only 2 beaten eggs into the pan.  Maybe a 3rd egg would have made it look more like the fluffy omelette I had envisioned.

Things were looking surprisingly ok, until it was time to turn it over (should I have just folded it in half at this point?).  I was silly and tried to use a plate as a stepping stone in turning it over in one piece.

When it went back into the pan, everything fell apart.  There wasn’t enough egg to keep the mushies in their place.  I added my cheese (about 30g grated mature cheddar) to one half and put the broken half of the mixture on top, in an attempt to bind it together and make it look “omelettey”.  It worked better than I thought.

Granted, it doesn’t look like the most appetising dish in the world.  But if, like me, you are a mushroom fiend… you’d have loved this!  It was very tasty indeed.  Finished off with a nice cup of tea, of course (milk & no sugar if we ever meet 😉 )

So what did I learn from this eggy escapade?  I learned that if you melt cheese over something, it will always taste good! 🙂

I posted about this crappy omelette, as an appeal to basic cooks everywhere (as this is surely supposed to be a basic dish?).  Can someone tell me how to make a proper omelette?

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I use the term “pie” in the way you would with a “shepherds pie” or a “cottage pie”, but the real description of this would be: chicken, bacon & mushroom pie with a cheesy carrot & swede mash topping!

This was a throw together meal I made the other day and it was delicious!  Very flavoursome and I would do it again in a minute!  The only thing I might do differently next time, would be to add a couple of potatoes to my mash, to give it a bit more consistency.

Ingredients (Serves 3-4)

5 carrots, cubed

half a swede, cubed

3 potatoes, cubed (for next time!)

20g butter

50g cheese (I used mature cheddar)

2 chicken breasts, diced

184g bacon (I used smoked), diced

200g closed cup mushrooms, chopped

1 medium onion,  diced

2 cloves garlic, crushed

350ml chicken stock

1-2 bay leaves (I used 2, but will try 1 next time)

splash of worcester sauce

Directions:

Boil your carrots, swede and potatoes in a large pot.

Fry the chicken and bacon, until browned.

Add the mushrooms, onions & garlic to the pan.

Add your stock, bay leaves, salt & pepper and a splash of worcestershire sauce.

Let it simmer for 30 mins.  Preheat oven to 190 degrees.

Mash your carrots, swede & potatoes together, adding butter and your cheese.

Remove the bay leaves, then pour your chicken mixture into a ovenproof dish, then top with your mash.  Score a fork across the top of the mash to neaten and flatten out.

Bake in the oven for 30 mins, or until golden.

And thats it!  Delicious, flavoursome comfort food!  I had some for lunch the next day at work and it was just as good, if not better!

Here is a photo of the chicken mixture:

 One for my collection!

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Cheese Scones

Tonight I went back to the gym, for the first time since early December!  Yes, thats right; I was yet another victim who succumbed to The Festive Season.  I knew I had to get just that first gym sesh over with, in order to get back into it.  I’m so glad I did tonight, but I can already tell I’ll be limping with muscle ache tomorrow!

The main reason I am glad is not for vanity, or for fitness… it’s so I can attempt to justify my complete and utter gluttonous ways.  I was sensible this evening, by feasting on a post-workout meal of turkey, a waffle and a generous helping of broccoli and cauliflower.  But I dream of these beauties… they WILL be mine (after a couple more visits to the gym)!

There was an email floating around my office with a recipe for cheese scones, as some folk were going to do a “bake-off”.  I was on holiday during judgement day, but I made a few changes and later made a batch, for my own consumption mmmmm….

Ingredients:

230g self raising flour

1 tsp mustard powder

1 tsp salt

50g butter (at room temperature)

85g grated cheese (I used mature cheddar)

1 egg (beaten)

115ml milk

Directions:

Preheat the oven to 220 degrees.

Sift the flour into the bowl and sprinkle in the mustard powder and salt. 

Rub in the butter with your fingers, until the mixture looks a tad crumbly. 

Sprinkle in your cheese, then pour in your beaten egg and about 2/3 tbsp milk. 

Form a dough, pouring the rest of the milk gradually as you do.  It should be a soft texture; if it’s still sticky keep forming the dough.

Roll out your dough to about 1 inch thickness.  Stamp out rounds with a pastry cutter (or I suppose you could cut around a cup if you need to).  When it gets to the last bit of dough, I usually just form a hand-made round.

Put them on a baking sheet and bake for 10-12 mins. 

Let them cool on a baking tray, lest they burn the roof of your mouth off!

Next time I will try using herbs, or oats, to give it a bit more oomph, although they are sublime as they are.  I like to eat them once they’ve cooled right down, although most people like them straight from the oven (well… once they get past that “burn the roof of your mouth off” temperature).

Enjoy!

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Today was a loooong day at work.  Infact, my eyes are half closing with sleepiness; which I’ll succumb to once I’ve shared my comforting midweek meal with you. 

Everyone has their food vices; for some it’s chocolate, for others, it’s cheese… the possibilities are endless.  For me, it’s potatoes.  I LOVE potatoes and get stupidly excited about trying out different methods (I was unnaturally overjoyed with my dauphinoise on Saturday night).  However, when it’s been a dull day and I want something quick, easy and soothing, nothing beats plain, buttery mash.  Mmmmmm.

In keeping with my comforting theme, I wanted something rich and creamy to accompany it.  Something quick, easy and uncomplicated; containing ingredients that I had to hand.  I opted for chicken breast with a cheese, onion and mushroom sauce to marry my mash.  This would also be sublime with sauteed leeks or spring onion.

This fed me and my mum 🙂

I rubbed a little olive oil and seasoned my chicken breasts, popping them into a preheated oven at 180 degrees for 25 minutes (check that it’s cooked through, by making sure the juices run clear when inserting a knife into the fleshiest part – or you could be clever and use a meat thermometer!)

2 chicken breasts

1 medium onion

button mushrooms

80g mild cheddar cheese

1/2 tsp mustard powder

3 tbsp butter

4 tbsp flour

300ml milk

In a separate pan, cook the onion and mushrooms for about 10 minutes.

Melt butter in a pan, then stir in flour, mustard powder, then milk.  Keep stirring , let it come to the boil, then simmer until it has a thick consistency.  Add cheese and stir until it all melts together into a wonderful gooey sauciness.  Pour in the mushrooms and onions and spread over your chicken breast.

Serve with some buttery, fluffy mash.  I also had a side of marrowfat peas.

 

It’s almost worth having a crap day for.  Enjoy!

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