Recipe Mama

Wholegrain Cheese & Ham Rolls August 9, 2009

Filed under: bread,Extras & Side Dishes,For Kids,Lunch,Soups — obsidian @ 11:55 pm
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cheesehambun

This is a flavoured bread, using this bread recipe as a base.

Ingredients:
2 cups warm water
2 tb dried yeast
2 tb sugar
2 tb olive oil
1 tsp salt
1 cup wholemeal plain flour
3 cups bread flour (or plain flour)
1 cup wholegrain mix (see note)
1 cup grated cheese
1/2 cup finely chopped ham
2 tb chives

Method:
Pour the water into a large bowl. I actually boil the kettle while I get everything organised and use 1 cup boiling water and 1 cup cold tap water to make water that is warm. The bread recipe I use suggests using hot tap water but you should never consume water from the hot tap!). Sprinkle the yeast and sugar into this, give it a stir and leave it for 10 mins.

Then stir in the wholemeal flour, the oil and salt. Add the chives and wholegrain mix. Add the remaining flour, a cup at a time, mixing well. Turn this out onto a floured bench and knead for 10 mins.  You will need to add more flour as it gets sticky.  Then lightly oil the bowl you mixed it in, and the surface of the bread, cover the bowl with plastic wrap (I use one of those shower-cap looking things), and put it somewhere warm to rise for an hour. After an hour, knead it again. Then spread it out and sprinkle the cheese and ham over it, fold and knead it to mix this through. Form into golf-ball sized balls and place them on a baking tray about 1cm apart if you would like a “pull-apart” type loaf, where the buns are connected but you can pull them off… or about 3cm apart for separate ones. You can sprinkle some more ham over the top if you like. Bake at 180ºC for about 15-20 mins, until the bread is browned and sounds hollow.

Goes nicely with soup or for a picnic. If taking on a picnic, try to time it so they come out of the oven just before you leave, then wrap them in a clean teatowel and put them in an insulated container to keep warm.

note: I buy a wholegrain mixture for adding to bread, that has rye, barley, corn, linseed and oats in it – and I often use a little over half a cup of this and the rest of the cup of crushed linseeds, or I use a full cup of the wholegrain mix.

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Curried Noodles December 12, 2008

Filed under: Pasta Dishes,Quick meals — obsidian @ 8:25 am
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(a variation on mac & cheese)

 
Ingredients:
Pasta
flour
milk
curry powder
Cheese (a cheese slice or 1/2 cup grated cheese)
peas and corn

 
Method:
1). Boil pasta with the peas and corn (to cook them). When ready drain.
2). In a saucepan mix about 2 tablespoons of plain flour, 1/2 tsp curry powder with a cup or so of milk – to make a white sauce (Stir to get the lumps out, bring to the boil and it should thicken). and the pasta/vegies. Add some cheese to this.

 

Macaroni & Cheese

Filed under: Extras & Side Dishes,For Kids,Pasta Dishes,Quick meals — obsidian @ 6:53 am
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Ingredients:
175g macaroni
60g butter
60g plain flour
600ml milk
pinch of salt and pepper
175g cheddar cheese, grated

Method:
1). Boil the macaroni until cooked. Drain and return to the pan.
2). In a saucepan, melt the butter, then stir in the flour, and cook for 1 minute.
3). Remove from heat and stir in the milk, a little at a time.
4). Return the pan to the heat and bring to the boil, stirring continuously. Simmer for 1 minute then remove from heat and stir in the cheese. Then add the cooked pasta and mix well to combine.

 

Special mashed potato November 16, 2008

Filed under: Extras & Side Dishes,Lunch,Vegetables & Lentils — obsidian @ 10:17 am
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Ingredients:
Potatoes
Bacon
Milk (or cream)
Salt and pepper
Corn
Cheese
Spray oil or butter

 
Method:
1). Boil potatoes to make mashed potato. Cut bacon into small pieces and fry. Steam the corn if you wish. When potatoes are cooked mash with some milk really well. No lumps! Just a really smooth mashed potato. If you’re not concerned with your weight, use cream instead of milk…..it makes a huge difference *drool*
 
2). Mix in well drained sweet corn (I like sweet juicy frozen as it is usually nicer), a decent amount of salt and cracked pepper, the bacon and cheese (grated).
 
3). When all mixed, spread out on a plate/tray and lightly spray oil, or brush melted butter over the top. Place under the grill, until top is golden brown.
 
You can eat this as a meal, or cut it into portions and serve with a meal. You could also form into small individual “mountains”/balls and bake them in the oven instead, and serve a “mountain” to each person.

 

Baked Fluffy Cheese

Filed under: Breakfast,Lunch — obsidian @ 8:33 am
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I’m not sure why its called this, as its mostly egg, but this was something we did in cooking class, which I loved. memory is a little sketchy, and I haven’t made it in years, but I think I remember the basics.

 
Ingredients:
(I’m guessing here)
2 slices bread
4 eggs
handful of grated cheese

 
Method:
1. Toast bread
2. Lay toast in a very small oven safe dish so that the toast covers the bottom and sides of the dish (you can cut it)
3. Separate the eggs.
4. Beat the whites together until light and fluffy and “forming peaks”
5. Beat the yolks together.
6. Gently fold the whites into the yolks, trying not to take any of the air out. If its a little streaky it’s not a problem.
7. Pour this mix ontop of the toast in the baking dish.
8. Sprinkle the cheese on top
9. bake in the oven until it seems set….

 

Fried Cheese Sandwich

Filed under: For Kids,Lunch,Snacks — obsidian @ 8:25 am
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Although this sounds horrible and conjures up images of deep frying a sandwich…. but it’s no more fattening than a regular cheese sandwich. It’s like a toasted cheese sandwich but softer, and you don’t need a sandwich toaster.

 
Method:
1). Take a slice of bread, butter (margarine) one side and pop this into a preheated frying pan (don’t add oil or anything to the frypan, just a dry pan) – buttered side down. Quickly add a cheese slice , then top with another slice of buttered bread – butter side up. (so you have a normal cheese sandwich, but buttered sides outwards.
 
2). Fry until the bread gets golden brown, then flip.
 
3). Now, I like to put tomato sauce on this, then cut it into little squares (cut into 4) and eat it. I don’t know why, it’s just the way we were given them as a child and it’s stuck. Though if I use tasty cheese or ham in there, I don’t use sauce!

 
Makes a lovely crispy (but not toast like) melted cheese sandwich. Like a toasted cheese sandwich, but trust me, these taste better.

 
Call me strange, but I think the plastic type wrapped cheddar cheese slices works best in these, but pre-sliced block cheese works ok too… I find it’s hard to hand slice the cheese thin enough, and if the cheese is too thick it doesn’t melt.