Baked Eggs with Mushrooms and Wensleydale

Baked Eggs with Mushrooms and Wensleydale

(adapted from Katriona MacGregor’s recipe in The Telegraph)

 

Ingredients to serve 2:

1 small onion

butter

1 clove garlic, crushed

250g mushrooms (preferably cremini), finely chopped

handful of chopped parsley

50g Wensleydale, plus a little extra, crumbled

2tbsp whipping cream

2 eggs

 

Directions:

Preheat oven to 350F. Soften the onion in butter; add the crushed garlic and mushrooms. Sauté over a medium-low heat until all the moisture has cooked off. Add the parsley and most of the Wensleydale; season to taste with salt and pepper. Stir until well combined and the cheese has melted.

 

Divide the mixture between two ramekins. Make a well in the centre of each, crack an egg into the well. Pour a tablespoon of cream over each egg, top with the remainder of the Wensleydale. Bake for fifteen minutes, until the white has set but the yolk is still runny. Serve immediately, with toast.

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Smoked Oka Open-Face Sandwiches

Smoked Oka Open-Face Sandwiches

(adapted from Cheese Bar by Agropur)

 

raisin bread

maple butter

Oka L’Artisan Smoked, sliced

 

This isn’t so much a recipe as a suggestion for an intriguing all-Canadian sweet sandwich using flavours of late winter: maple and smokiness. Toast the raisin bread, spread with maple butter, and top with Smoked Oka.

Seasonal Vegetable Skewers with Alexis Doiron

Seasonal Vegetable Skewers with Alexis Doiron

 

It’s getting to be barbecuing season—or at least, so we can hope! I suggest using seasonal asparagus, cubes of Alexis Doiron cheese, red onions, and cherry tomatoes (which you can get from a couple local farmers with greenhouses…), but of course this is a very flexible recipe, and you might add a red pepper or anything you please.

 

Pre-heat the grill/barbecue. Cut the cheese into cubes and the asparagus into manageable pieces. Thread cheese, onion, tomato, and asparagus onto skewers. If using an oven, line a baking tray with tin foil before placing the skewers upon it. Broil for about ten minutes, turning the skewers halfway through, until the vegetables are lightly charred. Enjoy!

 

Halloumi with Caper and Lemon Dressing

Halloumi with Caper and Lemon Dressing

Adapted from Olive Magazine

 

About 1 ½ cups cooked grains (spelt, bulgar, large couscous, etc.), cooled

salt and pepper

½ lemon

fresh mint, coriander, or parsley – about a handful total

1 large tomato, diced

2 spring onions, diced

halloumi – 1 block, sliced (about ¼ inch/ ½ cm thick)

olive oil

2 tsp capers, roughly chopped

1 red chilli, finely chopped

1 small clove garlic, crushed

 

In a mixing bowl, toss together the cooked grains, a good squeeze of lemon juice, and salt and pepper to taste, then mix in diced tomato and spring onions. Whisk together 1 tbsp of olive oil with the remaining lemon juice, capers, chili, and garlic. Fry the halloumi slices, either dry in a non-stick frying pan or with a small quantity of oil, until golden.

 

Serve the grain salad on plates, top with halloumi, and garnish with the caper dressing

Flatbread with Dubliner, Bacon, and Apple

Flatbread with Dubliner, Bacon, and Apple

Adapted from the Kerrygold website

 

Ingredients (per piece of naan)

Naan bread

3/4 cup Dubliner (or Cheddar, or Crotonese …), grated

3 pieces of bacon, cooked and crumbled

¼ apple, thinly sliced

2 spring onions, sliced

 

Preheat oven to 400F. Place a few slices of apple on the naan; sprinkle with cheese and add crumbled bacon. Bake until cheese is melted and starting to bubble. Garnish with spring onions and enjoy.

Savoy Cabbage with Taleggio and Fennel Seeds

Savoy Cabbage with Taleggio and Fennel Seeds

Adapted from Nigella Lawson, Nigellissima

 

Ingredients:

2 tbsp olive oil

1 large potato, diced

6 scallions or green onions, sliced

2 tsp fennel seeds

1 head Savoy cabbage, shredded

2 ½ cups hot water

salt and pepper to taste

150-200g Taleggio cheese

 

Heat the oil, add the potatoes, and cook for 10 minutes or so, stirring often, until the potatoes are mostly cooked. Stir in the scallions and fennel seeds and cook for a further minute, stirring.

 

Add the shredded cabbage, stirring to mix well with potatoes and fennel, and season to taste. Add the hot water, stir, put on the lid, and let simmer for another 10 minutes until cabbage and potatoes are cooked through and most of the water has evaporated.

 

Remove from the heat. Pinch or cut blobs of Taleggio and add to pan, stirring so it melts.

 

Serves 4-6

Frico

Frico

Ingredients:

equal weights potato (probably waxy, such as Red Chieftain), grated

Montasio cheese, grated

salt and pepper to taste

 

Frico is a Friuli dish similar to the Alpin Rösti, made of a mixture of potatoes and cheese—traditionally Montasio. Even more traditionally, the rinds were used, but it’s probably easiest to use a mixture of the two.

 

Very simply, you need equal weights of potato and cheese, both grated roughly. Mix together and cook in a non-stick frying pan until the bottom is golden and crispy. Flip and cook the other side to golden. Serve immediately with a green salad.