MOZZARELLA BITES
Cherry and grape tomatoes are the most flavourful winter choices. If you can't find a round of rich, creamy buffalo mozzarella, substitute bocconcini balls cut in quarters. From Food and Drink.
Provided by Leslie
Categories Lunch/Snacks
Time 10m
Yield 8 skewers
Number Of Ingredients 8
Steps:
- Whisk vinegar in a small bowl with oil, pepper and salt.
- Cut cheese in twenty-four 1/2 inch cubes. To assemble, slide a tomato onto a skewer, followed by a basil leaf, folded in half, and a cheese cube.
- Repeat with remaining skewers.
- Arrange on a serving platter and brush or sprinkle with vinaigrette.
- Cover and let sit at room temperature up to 2 hours before serving.
Nutrition Facts : Calories 90.1, Fat 6.6, SaturatedFat 3.1, Cholesterol 16.8, Sodium 172.6, Carbohydrate 2.8, Fiber 0.9, Sugar 1.6, Protein 5.4
STILTON, TOMATO & COURGETTE QUICHE
Taken from 'Baking & Desserts' - Food Fact : Stilton is a very traditional British cheese which often makes an appearance on the cheese board or served with a ploughman's lunch. It gets much of its full pungent flavour, from its veins (created from the steel wires which are inserted into the cheese during the maturing process) It is worth loooking for a piece of Stilton with lots of veins that hs been matured for longer.
Provided by McCarthy
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 190C/375F?Gas mark 5. Sift the flour and salt into a large bowl. Add the 25g lard and 40 g butter and mix lightly. Using the fingertips rub into the flour until the mixture resembles breadcrumbs.
- Sprinkle 1 tablespoon of cold water into the mixture and with a knife, start bringing the dough together. (if may be necessary to use the hands for the final stage) If the dough does not form a ball instantly, add a little more water.
- Put the pastry in a polythene bag and chill for at least 30 minutes.
- On a lightly floured surface, roll out the pastry and use to line an 18 cm flan tin, trimming any excess pastry with a knife.
- Prick the base all over with a fork and bake blind in the preheated oven for 15 minutes.
- Remove the pastry from the oven and brush with a little of the beaten egg. Return to the oven for a further 5 minutes.
- Heat the 25 g butter in a frying pan and gently fry the onion and courgette for about 4 minutes until soft and starting to brown. Transfer into the pastry case.
- Sprinkle the stilton over evenly and top with the halved cherry tomatoes. Beat together the eggs and creme fraiche and season to taste with salt and pepper.
- Pour the filling into the pasty case and bake in the oven for 35-40 minutes or until the filling is golden brown and set in the centre. Serve the quiche hot or cold.
Nutrition Facts : Calories 689.8, Fat 50.3, SaturatedFat 29.2, Cholesterol 239.7, Sodium 630, Carbohydrate 43.5, Fiber 2.5, Sugar 3.2, Protein 16.9
BUFFALO MOZZARELLA BRUSCHETTA WITH SHAVED FENNEL & COURGETTE
Make and share this Buffalo Mozzarella Bruschetta With Shaved Fennel & Courgette recipe from Food.com.
Provided by Sophie Dahl
Categories Breads
Time 20m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Heat a griddle pan until smoking hot.
- Toast the bread well on both sides so it has the griddle pan marks on it.
- While it is toasting. Using a speed peeler - thinly shave the fennel and courgette into a bowl.
- Pick off some small mint leaves, tear the big ones and add to the bowl.
- Pick off some of the fennel tops and add to the bowl.
- Add the thinly sliced orange and the juice of half a lemon.
- Add some extra virgin olive oil and season with salt and pepper.
- When the sourdough is ready put it on a plate. Rub with the cut side of a piece of garlic and drizzle over some olive oil.
- Tear the mozzarella in half and place on the bread.
- Pile the fennel and courgette salad on top, drizzle a little more extra virgin olive oil, sprinkle over a few more fennel tops and serve.
- Serve with a glass of chilled Mersault or White Burgundy.
Nutrition Facts : Calories 462, Fat 28.6, SaturatedFat 16.5, Cholesterol 98.9, Sodium 845.7, Carbohydrate 23.6, Fiber 6.3, Sugar 9.6, Protein 30.9
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