Tag: cheese

Frittata, the best all day egg

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There is an important distinction in my house about two types of egg dish that I usually lump in the same group – tortilla versus frittata.

I concede that the tortilla is slightly different than the way I do my frittatas (fry and then under the grill), but they’re very similar and both delicious. For the sake of harmony, I don’t call anything I make tortilla, even when I’ve only used potato and onion.

As with many of these types of food, the best thing is that you can use whatever veg you have in the fridge – egg is the only vital ingredient. Also, this can be breakfast, lunch or dinner – not like the very breakfast focused versions of other egg meals (in my opinion – I guess really you can eat whatever you want whenever you want).

Kale and potato frittata with cheddar cheese

Ingredients

  • 4 eggs
  • 3-4 medium potatoes
  • Handful of kale
  • 1 shallot
  • 1 clove garlic
  • 1 dl grated cheddar

Method

  1. Slice up potatoes and shallow fry until soft
  2. Toss in finely chopped shallots and garlic
  3. Turn the girl on high
  4. Chop the kale and toss in the pan together with everything else
  5. Beat the eggs and pour into the pan
  6. Cook on medium to low until some bubbles form and the edges are cooked
  7. Put grated cheese on top and then put under the grill
  8. Take out when cheese is bubbling and browned
  9. Eat on its own or serve with salad

Dead easy, one portion pasta (G.C.P.H. Fusilli Bucati)

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I didn’t take a picture of this one because I didn’t think it would be anything special, but it was a damn good little snack/lunch size portion so I decided to share it.

This one was made by me for me as a snack because it was a bit hungry but couldn’t be bothered with a faff. Pretty customisable so just use whatever you have lying about.

Garlic, Cheese, Pine nuts and Herbs Fusilli Bucati (makes enough for 1)

Ingredients

  • 2 1/2 dl Fusilli Bucati (or any pasta you want)
  • 10-20g grated ossau iraty
  • 1 garlic clove, minced
  • 1 tsp pine nuts
  • 2-4 fresh basil leaves
  • 1-2 fresh sage leaves
  • 1 tbsp Creme fraiche
  • Salt/pepper

Method

  1. Bring a pot of water to a boil and then cook pasta per instructions on pack.
  2. Chop up the basil, sage, pine nuts and garlic and mix together with the cheese.
  3. When pasta is boiled drain, but keep a bit of the liquid in the bottom of the pan.
  4. Place pasta back in the pan and add the rest of the ingredients (including creme fraiche, salt and pepper to taste)
  5. Serve with a bit of grated cheese and cracked black pepper on top.

Two to four cheese mac’n’cheese

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I’ve had a real issue at not getting final images of the food because I’ve dived in before I think about it! This one is almost there, just in the need of a little time under the grill to make the top all nice and brown and crispy.

In the recipe below I use two cheeses, but I would use any strong cheese or a mixture of multiple strong cheeses to make this.

Inspiration for this one cane because I wanted to give my pregnant wife a ‘Hawksmoor’ at home with steak and some mac’n’cheese. For the cheese sauce, which I didn’t really know how to do I used a slightly modified version of this BBC Good Food recipe.

Two cheese baked mac’n’cheese (makes enough for 4 decent helpings)

Ingredients

  • 250ml almond milk
  • 25g butter
  • 1 tsp paprika
  • 2 tbsp flour
  • 100g cheese cut into 1cm cubes (I used Parmesan and strong raw cheddar)
  • 5dl macaroni/pasta
  • Breadcrumbs and extra Parmesan
  • Chopped fresh basil or parsley

Method

  1. Bring a pot of water to a boil and then cook pasta per instructions on pack.
  2. Heat butter on medium heat in a sauce pan and when bubbling add flour. Stir to form the roux.
  3. When all combined, add almond milk, paprika and salt/pepper.
  4. Bring to a boil and then add cheese.
  5. Continually stir at low/medium heat until combined and smooth.
  6. Turn on the grill at a high temp.
  7. Place macaroni in the oven proof dish.
  8. Cover with cheese sauce, stir together with fresh chopped basil/parsley.
  9. Top with grated Parmesan and breadcrumbs until a later forms on top.
  10. Spray/drizzle a bit of oil.
  11. Place under the grill till golden brown and crispy.

Babish’s Pizza

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I’m not even going to pretend that I tweaked this one.  Go over the Binging with Babish here to watch how to do this one and then proceed to get hooked on watching them.  They’re awesome.  He’s awesome.  Usually they’re easy enough to follow.

For this version, I topped it with one Galbani mozzarella and some basil leaves.  I probably should have used less mozzarella as it got all liquidy in the middle, but it still tasted awesome.

I’m going to try some different tweaks to the dough and sauce and if I get any better at it, I’ll update you.

Notes:

  • I used my bread board as a pizza peel – it worked just fine
  • I didn’t have a pizza stone, so I turned my oven’s baking tray upside down and placed it at the top of the oven
  • I turned the oven up to the max temp
  • I spritzed water in the oven before cooking, but no idea if that really made a difference