Showing posts with label cheese. Show all posts
Showing posts with label cheese. Show all posts

Jan 5, 2015

Cannelloni with broccoli cream cheese filling


This is my absolute favorite recipe when I have guests over! It's easy to prepare and so far everybody loved it! :)

course country time difficulty
main dish Italy 30min prep + 30min oven medium-high



Ingredients
Serves 4

Cannelloni
imperial metric
12-14 cannelloni pasta rolls
14 oz 400g broccoli
14 oz 400g cream cheese
1 tbsp 15ml lemon juice
1/2 tsp nutmeg, freshly grated
1/2 tsp salt

Sauce
imperial metric
2 garlic cloves, chopped
1 big onion, chopped
2x14oz 2x400ml canned chopped tomatoes
3 tsp sugar
1 tsp salt
3 tsp oregano
1 bay leaf
pinch chili powder

Other
2 mozzarella, slices
2oz/60g parmesan
1 tomato, slices
as required basil or arugula for decoration

Instruction
  • cut broccoli in little florets and the stem in 1/2in pieces
  • cook or steam broccoli until soft (especially the stem)

  • in a medium pot, heat olive oil and cook garlic and onion until slightly browned
  • put in both cans of tomatoes and season with salt, sugar, bay leaf, oregano and chili powder
  • allow it to reduce in medium heat while you finish everything else and stir occasionally

  • back to the filling: refresh cooked broccoli under cold water and squeeze out the remaining water
  • chop the broccoli really fine, but not yet puree-like (by using a knife or a kitchen machine)
  • mix with the cream cheese, lemon juice, nutmeg and salt
  • fill the cannelloni by simply stuffing them with your hand (I do that :) )or using a forcing bag
  • lay them side by side in a gratin dish (mine was about 8x12in)
  • top with tomato sauce (remove bay leaf)
  • finish the gratin with first the mozzarella slices, then parmesan and last the tomato slices

  • bake for about 30min at 350°F

  • decorate with arugula or basil
Buon Appetito!


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Jan 4, 2015

Veggie burger with rice-carrot-patty


That's one of the favorite recipes of my significant other, even though he's still eats meat! Although he likes is patties traditionally with white hamburger buns and loads of ketchup and mayo (and it works well together), I wanted to share a healthier alternative with whole wheat buns and avocado cream. I hope you enjoy! :)

Veggie Burger information
course country time difficulty
main course USA 40min medium



Ingredients
For 6 patties

Patty
Patty
imperial metric
3/4 cup 150g rice
2 tbsp 30 ml soy sauce
1 garlic clove
1/2 cup 100g walnuts
1 cup 150g grated cheese
2 carrots
2 eggs
1/2 tsp cumin
1/2 tsp pepper
pinch salt
1/2-1 cup ~100g breadcrumbs or flour

other Ingredients
Sauce
6 buns (I used pumpkin seed)
2 handful arugola
3 tomatoes, sliced
2 avocado
dash lemon juice
pinch salt
1 red onion
6 slices cheese (I used aged gouda)
6 tsp spicy salsa


Instruction
  • put rice in a small pot and fill up with twice as much cold water (1.5cup/360ml)
  • add 2tbsp soja sauce and bring to boil
  • once the rice boils, bring down the heat to the lowest level, put the lid on and let it simmer for about 15min
  • in the meantime, put walnuts, garlic, onion and carrots (in smaller pieces) in a food processor and cut into small pieces and put everyting in a big bowl
  • add cheese and the spices
  • check if the rice is done after the 15min, if not, leave it for another 5min
  • if the rice is done put it to the other ingredients in the bowl and mix well; the cheese should melt a little
  • add two eggs and as much breadcrumbs or flour to get a nice doughy consistence
  • leave it for about 20min, so the starch can work

  • form the dough to patties, dredge them in breadcrumbs if you want and brown them in a pan

    • For the avocado mush:
    • cut avocado in half, remove seed and skin
    • mash with a fork until smooth and season with lemon juice and salt

    I know everyone has their own way to assemble a burger, but this is my way to do it :):
    • I slice the buns and put them on a baking sheet and heat the oven
    • I put one tbsp salsa on the lower halfes and garnish them with the onion slices
    • after frying the patties a put them on the lower halfs and put the cheese on top
    • now everythings comes into the oven for about 5min until the cheese is melted and the buns are warm (still top and bottom not assembled)
    • now I top the cheese with avocado sauce, tomatoes and salad and put on the top half


    Enjoy!


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    Jan 2, 2015

    Homemade Gnocchi with vegetable cream sauce


    The main idea of this recipe was to use up the cooked potatoes and fresh vegetables, that leftover after the raclette grill buffet I made for New Year's Eve. I think the result was a great success, especially considering that it was improvised from leftovers :)


    Gnocchi information
    course country time difficulty
    main course Italy 40min medium



    Ingredients
    Serves 2 as main course

    Gnocchi
    Gnocchi
    imperial metric
    14 oz 400g cooked potatoes
    1.5 cup 200g flour
    1/4 cup 40g semolina
    pinch salt
    optinal butter

    Sauce
    Sauce
    imperial metric
    2 tbsp 20 ml olive oil
    1 onion
    1 garlic clove
    3,5 oz 100g red ballpepper
    3,5 oz 100g mushrooms
    3,5 oz 100g zucchini
    1/2 cup 100ml cream
    1 tsp Thyme
    to taste salt and pepper
    1/2 cup 20g Parmesan, freshly grated


    Instruction
    • mash potatoes until smooth
    • add flour, semolina and pinch of salt and mix everything until you get an even dough
    • shape the dough into small "sausages" of about 1in diameter and cut them in even portions
    • use your thumb to roll every dough portion over the prongs of a fork to create the typical pattern
    • use a big pot to bring water with 2 tbsp of salt to boil and add Gnocchi
    • they are cooked, when they rise to the surface
    • you can set them aside (keep them warm) and serve them like that or toss them in some butter right before serving

    • cut all vegetables inclusive onion and garlic and heat the olive oil in a pan
    • stir-fry everything on high heat until slightly browned
    • add cream, thyme, and salt and pepper to taste

    Serve Gnocchi with cream-sauce and finish with freshly grated Parmesan and fresh thyme.

    Enjoy!


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