Cheese | Aapplemint

Gouda and Chicken Mousse Gougères

All, Baking, Non-Vegetarian 11 Responses »

Apr 232013

Traditionally Gougères are French savoury, cheesy puffs made from choux pastry. They are commonly made with Gruyère cheese and are very light – with a slightly crispy exterior and a moist tender interior. Typically they look like little golden balls and make the perfect finger food. The ones I have made are somehow nothing like what they should look like. I’ve substituted Gruyère for Mustard Gouda and whole milk for water and milk. I’ve even dared to stuff these with a herby chicken mousse. The choux was a bit softer than it should’ve been I think, and I chose to make discs instead of balls. Overall they weren’t bad at all. The flavours were great and they tasted excellent straight out of the oven. I think it is important to play with recipes sometimes, you never know what you end up with. As long as it tastes good and looks fabulous you have a winner on your hands. I know for sure I’ll be trying this again with a few versions, hopefully rounder ones, and perhaps with another chicken filling. You could use any chicken recipe you fancy or perhaps try a seafood version – chopped prawns or an Asian twist. I’m quite excited and with this thought in my head, I’ll leave you to try these out. Dont forget to serve them up with some white wine or some Chilli sauce. I think they taste terrific with Peppe – my most favourite Ghanian chilli sauce and make a great bar snack.

Gouda & Chicken Mousse Gougeres CU

Ingredients

For the Gougeres - Makes 18

80 gms unsalted butter

80 ml milk

75 gms plain flour, sifted

1/8 tsp baking powder

60 gms grated Mustard Gouda – You could use whichever cheese you prefer

2 eggs, lightly beaten

2 tsp Nigella seeds

For the Chicken Mousse

One ½ of a breast portion

½ a Celery stick

Few leaves of fresh Oregano

Few leaves of flat leaf parsley

1 egg white

salt and pepper to taste

100 ml cream

The Chicken Mousse : Start with making the Chicken Mousse. In a microwave safe bowl, take the chicken, pour some water enough to cover it, season with salt and pepper and add the celery. Microwave for about 3-4 minutes till the chicken is cooked. Strain and let it cool. In a food processor, add the chicken, and herbs and give it a whiz, making sure not to puree it. Add the egg and seasoning and give it another and slowly pour in the cream. Remove and chill covered with cling film, until ready to use.

The Gougeres : Preheat the oven to 180C and line a large baking tray with baking paper. Place the butter and 60ml of each water and milk in a pan on medium fire. Season and simmer till butter has completely melted. Turn off heat and add the sifted flour and baking powder and mix it well. Turn on the fire and cook stirring for 2 minutes. Transfer to the bowl of n electric beater, and add the cheese, beating till it cools slightly. With the motor still running, gradually add the egg until combined and the mixture is smooth and glossy.

Place in a piping bag with a plain nozzle and pipe a circle starting from outside and finishing in the center. Fill up the tray with these, leaving a gap in between as they will rise. Now put a dollop of the chicken mousse on each disk and the make another mini circle on top to cover the mousse. Brush with remaining milk and sprinkle nigella seeds. Bake for about 20 mins or golden brown. These are best eaten fresh

Healthy Veggie Pizza Muffins

All, Baking, Featured, Vegetarian 4 Responses »

Jan 052013

Healthy Veggie Pizza Muffin

I’m hoping all of you have had a lovely holiday and begun the New Year on a great note. A lot of new resolutions, a lot excitement, fervour and zest … I’m going to exercise more, I’m going to eat healthier, I’m going to be more productive, spend less on shoes, participate in a marathon, 3 months alcohol free … etc etc … While there some we cannot keep , there are some we can. I’ve at least started eating healthier as I need to set an example for my little man, and also try n shed off those extra pounds I’ve piled on through the holidays. In school they’ve been teaching my son about junk food and healthy food, and so now before he puts anything in his mouth he asks, mommy is this healthy food or junk food ? Now I obviously cant be giving him junk and expect him to eat it, while he’s being taught not to. He adores cupcakes, and knows they classify as junk, but mommy says, once in a while junk food is ok ! Having set our limits, I’ve also started giving him beautiful healthier options, which makes eating it more fun. All kids love pizza’s so I made him these veggie loaded muffins in pizza sauce, and to him they still look like the cupcake without the frosting. He adored them and even helped make them. They were so soft and fluffy, and all those veggies and sauce made them simply delicious.

Cooking with your kids is so much fun, and these moments are priceless. Its a bit of a mess sometimes, but totally worth it. This Christmas I got a lot of wonderful presents. The favourite being my Kitchen Aid( finally, yay !!!), which I cannot wait to use ( still trying to stay away from the sweets and extra calories ) and some really neat kitchen gadgets from Savora. I got a garlic press and cheese grater, and I absolutely adore them. Not only do they make my kitchen counter look snazzy and hip with their bright colours and sleek design, but are also very useful, and whats more my 3 yr old uses them with great ease. You can find Savora Style at Bloomingdale’s (in US stores), Dillard’s (in US stores), Gracious Home (US based), Belk (US based), John Lewis (UK based) or check them out at their Facebook page or Pinterest boards.

Healthy Veggie Pizza Muffin Baking

Ingredients

2 cups self-raising flour
1 teaspoon baking powder
2 tablespoons caster sugar
1 cup boiled sweet corn kernels
1/2 cup diced red peppers
1/2 cup diced yellow peppers
1/2 cup grated cheddar or mozzarella cheese
3/4th cup homemade pizza sauce
1/2 cup chopped parsley
1/4 cup milk
1/2 cup extra light olive oil
2 eggs

Preheat oven to 200°C. Prepare your muffin cases, line them.
Sift flour and baking powder into a large bowl. Stir in sugar, corn, peppers, parsley and cheese. Whisk pizza sauce, milk, oil and eggs together in another bowl. Add to dry ingredients. Use a large metal spoon to stir until just combined.Divide mixture evenly between muffin cases. Bake for 12 to 15 minutes or until a skewer inserted into the centre of a muffin comes out clean. Stand for 5 minutes before turning onto a wire rack. Serve warm or at room temperature

Pollenta Crusted Chilli stuffed with Cheese

All, Vegetarian 32 Responses »

Jan 082010

I love a good chilli. Bright red, firm, packed with flavour, not too spicy yet with that certain edge. These chillis were just that and when I saw them at my local store I knew I had to pick them up. The thing is, these do not grow here locally and so finding them is like winning a lottery. I instantly knew what I would do with them and next headed off to the cheese counter and bought me some Havarti. Stuffing these chillis with a flavourful cheese which is firm when cold but melts wonderfully when hot, seemed like the ideal thing to do. Coating it with pollenta gives the exterior that crunch, and so when you bite through it, and reach the soft and squidgy center you can feel all different textures.

Ingredients

10 big Red Chillis
100gms Havarti or any cheese you prefer
2 eggs
Pollenta to coat the chillis
All purpose flour for dusting
oil for deep frying
salt to taste

Wash and pat dry the chillis. Made a slit alongside the length of it and remove the seeds if you don’t like it too hot. With your fingers rub some salt – not too much and then put in cubes of the cheese and press them back. Do this with all the chillis and then dust them with flour. This will help the egg stick on to the chillis. Break the eggs and season them with salt. In another shallow plate spread out the pollenta and season that too with some salt or if you like seasoned salt. The crust tends to get bland if its not well seasoned. Now dip the chilli in the egg and roll it in the pollenta till well coated. And repeat this step once more. Next deep fry them till you get a beautiful golden brown colour and serve hot.

Tuna n Cheese Puffs

All, Baking, Non-Vegetarian 23 Responses »

May 182009

Its Sunday morning, you’re all geared up n packed to go to the beach, but everybody else in the house is sleeping and refuses to get up. Its past noon already and you’re trying really hard not to throw a bucket of water on the sleepy heads faces … control !! … distract your mind … and start thinking of food instead. Hmm whats going through your mind … savoury … flaky, crunchy, creamy, a hint of chilli, got to have something healthy in it … tuna … its got to be something warm … not too much effort, yet satisfying and then i got it !! i knew exactly what i wanted ! Breakfast – … well not exactly breakfast, can call it brunchy – Cheesey Tuna Puffs !

Easy peesy as most of my recipes are. This one can be made in no time and actually using just one mixing bowl, so not too many dishes to wash up either ! Start with thawing your puff pastry , i bet you have some in the freezer, i always do ! Meanwhile, drain the tuna from the can I like to use tuna in water. Separate it with a fork in the mixing bowl. Add 1 tablespoon on chopped onion, 4 pickled Lebanese green chillies, grate in your favourite commercial cheese. This is one of the times you want to reach out for the ready made pizza cheese, or creamy cheddar. Add as much as you like. Salt n pepper to taste, mix well and set aside. Now cut your puff pastry into little squares. Once again feel free to keep them as big or small you like. I’ve made smaller ones here. Stuff them with with the tuna mixture and press the corners. Give it an egg wash so as to attain that beautiful golden brown colour. Bake in an preheated oven at 2000 C for about 10 mins or till desired colour achieved and pasty baked through. Just prefect for that Sunday brunch and even gr8 to carry in your picnic bag … hmmm now if only everyone wakes up !!!

French Onion Soup

All, Non-Vegetarian, Vegetarian 24 Responses »

May 112009

There are few things more comforting than having a real French Onion Soup – slowly cooked, caramelized onions that turn mellow and sweet in a broth laced with white wine and Cognac. And to finish it off – crunchy baked croutons of crusty bread topped with melted Swiss cheese… hmm Heaven ! Onion soups have been popular at least as far back as Roman times. They were, throughout history, seen as food for the poor people, as onions were plentiful and easy to grow. The modern version of this soup originates in France in the 18^th century, made from croutons, beef broth, and caramelized onions. It is served in a ramekins traditionally with Gruyere melted on top. The trick to a great French onion soup is starting with good homemade stock. But the rich flavor of the base is not due just to the broth, but to the caramelized onions. Caramelization, in this case, is the procedure in which the onions are cooked slowly until the melting sugars approach burning temperature, becoming brown. This topped with a delicious cheesy crouton, baked to perfection, can just about satisfy anybody.

For The Soup – Serves 2

2 white onions
1 tsp olive oil
2 tsps salted butter
1 tbsp flour
1/2 cup Chardonnay white wine
1 tbsp Cognac
2 cups Beef Stock/Chicken stock/Veg Stock
1 bay leaf
pinch of dried sage/thyme ( whatever you like more )
salt and pepper to taste

For the Cheese Crouton

French stick/ Baguette
Gruyere Cheese

Slice the onions, not too thin and not too thick as you need them to hold shape once they soften . In a heavy bottom saucepan, heat the oil and butter, and add all the onion and fry for about a minute. Then cover the saucepan and cook on very slow flame for about 20- 25 mins with stirring just once or twice in between. By now the onions would have softened and reduced in quantity. If they’re stuck at the bottom or look burnt dont worry, as soon as you start stirring them, the lovely dark colour will coat all the onions, giving it that rich brown colour. Add the flour and cook the onions for a further 2 mins. You could add a few tbsps of water if its too dry and cook it on medium fire now to get a rich dark colour. Pour in the white wine and let it burn off and now add the stock, bay leaf and thyme/sage. I prefer a rich homamade beef stock but a nice chicken stock works equally well. If vegetarian, ofcourse a lovely wholesome veggie stock would be ideal. Season with salt and let the soup simmer for about 10 mins. The soup is ready, now we need to work on the croutons. Select a baguette which fits to the rim of your ramekin. Works for better presentation But you can use anything yo have at hand, if you dont want to get too fancy. Cut them in slices and toast them in the oven till nice n crisp. Ladel the soup equally in the ramekins, filling it till the top. Place the cruoton over it and grate the cheese over it. Bake the ramekins in the oven till the cheese has melted all over and turned a beautiful golden brown. Serve and be ready to be prasied by anyone who has it

Quick Fixes For That Odd Hungry Hour

All, Non-Vegetarian, Vegetarian 36 Responses »

Apr 012009

Having a well stocked cupboard and fridge can make your life so easy and cooking such a pleasure. Make that effort once a week, get yourself organized and you’ll be sorted for the rest of the week. Have a well stocked cupboard with all kinds of spices, dried herbs, sauces, pluses and grains and a freezer full of your favourite meat cuts. I just always insist on really fresh seafood (preferably live), the rest of the meat is OK frozen. And of course, your fridge must always have all your basic veggies, dairy products, and a whole of fresh fruits and herbs. Have this section sorted out and you can throw together a fantastic meal any time of the day … in a jiffy ! I like to be organized … sometimes a bit too much, ‘cuz I’m always obsessing about food, and i needn’t necessarily be making fancy food all the time. Most of the time, its just really simple tasty home food, that just gives you that satisfying feeling, that no restaurant food can. Like for instance these 2 quick fixes i made for lunch. Extremely easy to make and so good to taste.

Back in Ghana my local Lebanese baker makes me these special mini pita breads. They fit on the palm of my hand and are always so soft and fresh. I use them for appetizers in parties or sometimes even for breakfast or lunch. There are like a million things you could stuff in there, and they look so cute and petit, that you wont be able to resist grabbing one( or a couple actually :p). These pita breads keep really well if you freeze them as soon as you get them from the bakery. When you want to use them, just leave them on the kitchen counter for 15-30 mins and its as good as freshly baked. The same actually goes for most breads, and i learnt to do this while i was in Africa, as its really troublesome to go so far everyday to buy some fresh bread. So i started freezing it. It really is a life saver. Trust me ! Well so this time i just made some spiced chicken burgers with a refreshing mint Greek yogurt in the mini pita bread and some pita-pizza to follow.

Mini Spiced Chicken Burgers with Mint Greek Yogurt

Chicken mince – 250 gms
Chopped red chillies – 2 ; seeds removed – adjust if to your taste. I used Scotch Bonnet , but even Thai red chillis are fine
Chopped Garlic – 3 cloves
Finely chopped Red Onion – 1
Chopped Corriander – handful
1 tsp Red Chilli pd
1 tsp Cumin pd
1 tsp Kafta spice
Salt to taste
Lebanese cucumber sliced with skin on
Greek Yogurt
Chopped fresh Mint
Few leaves of fresh crunchy lettuce

For making the Chicken burger, bring together in a mixing bowl, the mince, spices, corriander, chillies, garlic and onion. Mix it well with your hand and form flat patties and fry them in a few drops of olive oil on a non stick pan or even better if you have a griddle pan. Meanwhile whip together the Greek yogurt, mint and some salt. Warm the pita bread slightly on the naked flame of the gas and then slice it open, place the lettuce right at the bottom, then place the burger and top it up with some yogurt and a few slices of the cucumber. Its a very nutritious and well balanced snack … spicy vs cool, soft vs crunch, hot vs cold, juicy & meaty vs green & sharp … what more could you ask for !

And this one – The Pita-Pizza i think says it all. I’m still such a sucker for my margarita pizzas, I always like it simple – tomato sauce and cheese – no nonsense ! So this one is an a quick fix for that pizza craving at yet another odd hour, when you don’t have any pizza dough at an arms length, then you go for the frozen pita breads. They make an amazingly crunchy base, so thin and light, and bakes in no time at all . Just pour your (homemade) spicy tomato sauce on top, break some fresh buffalo mozzarella over it, bake and enjoy !! yum yum !

Ha Ha Halloumi !

All, Vegetarian 42 Responses »

Oct 052007

So this started when i was chatting with a blogger friend M from Mango Power Girl – Seattle , she tellin me how cold it has become there already with temperatures just about touching 40 F and how due to global warming somehow they’ve totally skipped fall. But that now Seattle has become very environmentally friendly and that they re-cycling everything. She was at work and it was a freakin cold day and was already out with all her winter clothes. Meanwhile i was sitting here in Ghana … and today was a really hot day. I had both my A/C and fan turned on, on full blast but was still feelin hot. And then lunch time crept on and was getting hungry. Saw everything that was lying around in my fridge, but wasn’t in the mood for anything saucy, meaty, soupy ! Besides i was eating alone so didn’t want to take too much trouble either. After standing in front of the fridge for almost 10 mins ( which i do so often…dunno why ) i saw it ! I had bought some halloumi cheese last week hoping to use it in salad and hadn’t used it. Was out of salad leaves today so had to think of something else. I then remembered something i had seen in a BBC mag really long ago, with peppers. And then it came to me. Halloumi wrapped in peppers. So without wasting a moment i got to it.

Ingredients

2 coloured peppers
200g block halloumi cheese, sliced into 4 – i used only 2 slices
1 red chilli, finely chopped
fresh thyme leaves
freshly crushed black pepper
salt to season
1 lemon , zest and juice
1 tsp olive oil to grease the peppers
some extra to drizzle over the top

Wash and dry the peppers and rub with some olive oil. Roast on the fire ( the gas burner ) the peppers whole until they begin to char and soften. Need them soft enough to wrap the cheese but not too soft so as u won’t be able to cook them again. Put them in plastic bag and set aside for 10 mins. By now the skin would’ve softened and easy to remove + easier to handle.
Open out each pepper by making a cut down one side, Scoop out the seeds and trim the tops and bottoms off, and trim the white membranes so you end up with a clean strip. Put a slice of halloumi in the center of each strip. You can make thicker slices of the halloumi. I used thinner slices as i wanted to be light. Lay out the peppers and sprinkle some salt and pepper on it. Place a slice of cheese in the center and sprinkle over some lemon zest and juice, divide the chilli and thyme and between them, then roll the red pepper around the halloumi. It doesn’t matter if the cheese sticks out at each end. It’ll look pretty when serving up .Tie the rolls with some kitchen string or raffia and press down with the palm of your hand so they flatten slightly . Heat up the

griddle pan and when its really hot place the peppers in. At this time too, u will have to put some gentle force to ensure even grill marks on the peppers. Cook for about 5 mins on each side, or this the cheese softens and u get good char grill lines on top. Alternately just pop it under a hot grill till it browns a bit. When serving just drizzle some garlic olive or just some good extra virgin olive oil .

I made two … but grilled just one for now … kinda hungry:) Kept the other one for hubby so he can have it when he gets back home later . Thats why a picture of only the yellow one grilled.

Comfort Food – Cannelloni

All, Vegetarian 7 Responses »

Aug 072007

Is it alright if i just told you how i made it, as i really don’t have a story behind it. It was lunch and it had to be a vegetarian one as i was sick of eating meat. Most recipes I’ve come across for veggie versions with ricotta are with spinach and my hubby doesn’t eat spinach. So i used what was lying in my fridge and it turned out to be a very fine, comforting, simple yet goddamn tasty meal. As u see i didnt even get time to take peoper pictures , just got my camera out clicked just 2 shots and threw my camera aside to dive in.

Ingredients

7-8 tubes of cannelloni
250 gms whole milk ricotta
1/2 tin mushrooms sliced
1/2 red pepper chopped
1/2 green pepper chopped
1 leek chopped
4 cloves garlic grated
4 small dried whole chillis ( the hot fiery kind)
1 tin plum tomatoes
100gms Parmesan – grated
thyme
sage

To start take some olive oil in a pan and stir fry the garlic, when fragrant add the leeks and peppers and fry them for about a min and add the mushrooms.Further fry for about 3 mins and then turn off heat and let it cool down to room temperature.Meanwhile clean the pan and use it again to prepare the tomatoes. Use a tsp of olive oil again, fry the garlic and chillis and then simply add in the entire can of plum tomatoes with the sauce. Season with salt, pepper and thyme. Cook for about 5 mins on slow heat and turn it off. From this take a 2-3 whole plum tomatoes and set aside.Now mix the cooled down mushrooms and add it to the ricotta.Mix well and season with salt, pepper and sage. At this time add the plum tomatoes to it mix well and start stuffing the tubes. Place them in a greased dish and top it up with the tomato sauce and a generous grating of the Parmesan. Bake in a pre heated for about 20 mins .
Enjoy ! And if u try it pls let me know how it turned out.

Protein Packed Breakfast

All, Vegetarian 11 Responses »

Aug 052007

Or as my husband calls it ” My version of Turkey Cheese Melt !”This was his creation and that to, a very fine one. He loves to cook and when we cook together the food in our house is at its very best. I cant imagine a time when the both of us together would have messed up a dish.On our own yes many times, but together its magic. When we’re in Ghana he does spend a lot of time with me in the kitchen, which i adore, as in Hong Kong we are so busy its impossible to drag him in.He just does breakfast on Sundays then. And according to him breakfast is the most important meal of the day, so there’s no way i can take it easy on that. So yesterday he woke up in the morning with pangs of hunger and said “K whats for breakfast … i said dunno i’m still brushing my teeth !”So he’d didn’t bother asking me twice , by the time i reached the kitchen he already had a dozen things going on.My house maid was whisking egg whites, the oven was pre heating, 3 bowls were set out on the tray, he was chopping the turkey salami, n ” honey what cheese do we have, where is it , i cant see it, can i have it pls …”…..and I’m like what are you making ? and he’s like “just let me do it …i promise u , u’ll like it !” i was – “sure ok, be my guest , who doesn’t love to be pampered with ready breakfast !”When i saw the eggs rise up like souffle i ran for my camera. I knew i had to click this one before it quickly vanished into our tummies.

Ingredients

10 egg whites
6 smoked turkey salami slices chopped in little squares
4 slices low fat cheese chopped in little squares
freshly crushed pepper and salt to taste
couple of dashes of tabasco

Start with whisking the egg whites till the initial soft peak stage, throw in the cheese, salami, salt and tabasco. Find appropriate bowls to fill the mixture in. It will rise as it bakes so make sure u choose the right bowl. Fill it almost to the top and crush a lot of black pepper. Carefully without spilling put it in the center shelf of the oven on high and let it bake for about 7-10 mins or till the top is golden and the center a bit wobbly. Don’t let the simple flavours fool u. I promise you it tastes amazing and is very healthy too. Its very high in protein, perfect for u weight watchers and health freaks. U might want to toast a slice of whole wheat bread and cut them in marching soldiers (fingers) to dip into the eggs.