Tag Archives: cheese

#40 Cheese and Avocado Tortillas with Papas de Padron

imageAnother Mexican inspired dish and one inspired by Pinterst. I truly believe that Pinterest is for inspiration and hopefully one day for inspiring. Thanks xx for this recipe.

My version has two alternatives for the tortillas:
gluten-free maize tortillas and soft wheat tortillas. I also made two  fillings
Filling 1: hummus, Cheddar cheese, sliced avocado
Filling 2: Philadelphia cream cheese, Cheddar cheese, rocket

Prepare the fillings: slice the avocado, make the hummus and shred a bit of rocket.
Halve the tortillas. Spread hummus or cream cheese on the tortilla, add a slice of Cheddar and put on some avocado or rocket.  Turn the tortilla halves into two making it the size of one-quarter.
Heat a frying pan and add some olive oil. Fry the tortillas on medium heat until golden brown.

Use another pan to make Papas de Padron – sweet peppers.
For two people you will need two handfuls of small green peppers and some salt.
Heat a frying pan and place the peppers and salt on it. Fry until the peppers start to pop and before they burn.
The beauty of this dish and the peppers are that you never know which ones are really hot. Some, perhaps one in eight, are hot the others sweet.


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Artusi’s Gnocchi Baked with Cheese 

The blog may start repeating itself but I simply cannot stop testing different versions of my favourite dishes.

Potato gnocchi a la Pellegrino Artusi baked with blue cheese, Pecorino and rocket.

The gnocchi are quite easy to make and my fingers seem finally have learnt to turn the dough and roll it.

For a batch of two huge portions for two, you will need

Four large floury potatoes and 150 g flour, and water and salt for cooking them. For the oven bake you will additionally need 50 g Pecorino, 100 g blue cheese, 50 g rocket, nutmeg and olive oil.

Start with boiling the potatoes. Let them cool and peel and mash them with a fork. Work in the flour and roll into four inch thick rolls. Cut into 1/3 inch pieces that you roll in flour and press lightly with a fork. Cook the gnocchi in boiling salted water. They are done once they surface. Place the gnocchi into an oven formimage .

Great 50 g of Pecorino, mash 100 g blue cheese, rinse 50 g rocket salad. Place the “filling” in the form once you have cooked half of the gnocchi and save some of the Pecorino for the top. Grate some nutmeg on the form. Place the rest of the gnocchi in the form and top with grated Pecorino. Bake in 175 C for 20 minutes.

Enjoy! With or without a good red wine and green salad. Fresh fruit for dessert.

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Cheesy Biscotti

Inspiration for baking hit me yesterday morning. I’ve been browsing cooking magazines and cookbooks like the lovely sisters Eisenman’s cookbook for parties because I’m trying to plan a meny for a Saturday afternoon party in December. I decided to try some salty biscuits and biscotti like cantuccini but with cheese.

I tried two recipes that both come from the Eisenmans’ book and two different cheeses in the biscuits. The biscotti recipe goes like this, and makes about 30 biscuits. I halved the recipe and made them with two cheeses.

75 g butter, 3 dl flour, 1/2 tsp salt, 1 tsp baking powder, 1tbsp olive oil, 1 egg, 1/2 dl milk, 50 g grated Parmesan, 25 g roasted pine nuts

Mix the flour, salt and baking powder in a kitchen aid. Add the cold butter, mix. Mix The milk, egg and olive oil and pour the mixture into the kitchen aid. Add the Parmesan and pine nuts. Bake into two sticks. 3-4 cm in diameter. Bake in 175 C for 30 minutes. Let cool for a while and cut into small pieces.

Biscuits with Parmesan and Rosemary/ Cheddar and Thyme

These biscuits are a bit lighter than the biscotti, and very easy to make.

2 dl flour, 1 tsp salt, 3 tbsp butter, 2,5 dl grated Parmesan/Cheddar, 2 tsp rosemary/thyme, 3/4 dl sour cream
Egg white, rosemary/thyme

Use a kitchen aid and mix the flour, salt and butter. Add the cheese and herbs. Mix in the sour cream last.
Bake into a roll and refrigerate for half an hour. Cut into slices, makes about 30. Decorate the biscuits med herbs. Dip herb leaves into egg white and place them on the biscuits. Bake in 175 C for 20 minutes.


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