Category Archives: Cheese

Mexican Corn On The Cob

The picture really doesn’t do this corn justice but quite honestly, it doesn’t last long enough for photos to be taken!

With a household of boys if you serve food on a stick or with a bone they will eat their fill of it without complaining, I’m sure it harks back to caveman days!

These are moreish, you can use the whole cob but these half cobs are cute and if you are feeding smaller mouths, a little more manageable.

I have given instructions for cooking indoors but these work well on the bbq. Peel the husk  off, remove the fronds and put the husk back over the corn and bbq. Once cooked, unwrap, dip in the sauce, sprinkle with cheese and serve.

Serves 4-6.

Ingredients

6 corn cobs,husk and fronds removed, cut in half

150g sour cream

110g mayonnaise

1/2 lime, juiced

15g fresh coriander levels, roughly chopped

1 garlic clove, crushed

Salt and pepper

60g Parmesan, grated

Method

Boil the corn for 5-6 minutes in salted water until cooked.

In a bowl, combine the sour cream, mayo, lime juice, coriander, garlic, salt and pepper.

Heat a large dry frying pan over high heat.

Tip the corn into a colander to drain.

Now add the corn to the dry pan and turn regularly until it has coloured.

Stick a small skewer into the end of each cob half.

Using the skewer, pick up the cob and dip it in the sour cream dip, swirling it around to cover it.

Place on a serving plate and repeat with the remaining corn, sprinkle over the cheese and serve. 

Secret Stuffed Potatoes

The secret to these is the hidden zucchini that even the fussiest of children will not find as long as they like pesto!

I try to plan ahead for these and bake the potatoes the day before if I have the oven on.

Makes 16.

Ingredients

8 small potatoes, around 100g each, baked

300g zucchini plus two teaspoons salt

4 tablespoons pesto

A little grated cheese

Method

Preheat the oven to 200 degrees and line a baking sheet with baking parchment.

Grate the zucchini and sprinkle with the salt, mixing a little with your hand, set aside in a sieve over a bowl for ten minutes.

Take a potato and cut in half, use a spoon to scoop the insides out and set aside. Repeat with all the potatoes.

Now, roughly chop up the potato to make a mash, stir through the pesto.

Rinse the zucchini under fresh water and then squeeze all of the moisture out with your hands.

Add the zucchini to the potato mash and mix well.

Spoon the zucchini mix into the potato skins and place on the baking sheet.

Sprinkle over the cheese and pop into the oven.

Bake for 12-15 minutes until golden.

Cheese And Jalapeño Muffins

Cheese and jalapeño, a match made in heaven here and gluten free to boot!

Sometimes it can be hard to find Mexican cornflour in Western Australia so a great way to get around that is to use crushed up corn chips, it works, I promise.

We have these muffins with a bowl of soup or they go to school for lunches for the boys, any leftovers, freeze on the day of baking. 

Makes 10 large, 120g muffins.

Ingredients

150g crushed plain corn chips

220g grated cheese

3 large jalapeño chillies, deseeded, quartered lengthwise and sliced thinly

125g chickpea/bean flour

50g tapioca flour

50g ground almonds/almond meal

4 teaspoons gluten free baking powder

2 eggs

200g sour cream

1 tablespoon whole grain mustard

150mls milk

Salt and pepper to taste

Method

Preheat the oven to 180 degrees centigrade.

Line a twelve hole muffin tin with large muffin cases, this mix makes ten muffins with my cases.

In a large bowl, combine the crushed corn chips, grated cheese, jalapeño, chickpea flour, tapioca flour, ground almonds and baking powder. Give it all a good stir to combine and season with pepper and a little salt depending on how salty your corn chips are.

In another large bowl, whisk the eggs, add the sour cream and whisk again, add the mustard and milk and whisk a final time.

Now, pour the wet ingredients into the dry, scraping out the mustard seeds that will have sunk to the bottom.

Give the mix a brief stir and then spoon into the prepared cases.

Sprinkle a little extra cheese over the top if you want and then slide the tray into the oven.

Bake for 30 minutes until golden and risen. Allow to cool on a wire rack.

Chicken And Corn Burgers

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During the school holidays we have been trying out new burger recipes and this one has been very popular with my boys so I am now making these burgers in the canteen of our local primary school.

These burgers freeze brilliantly so double the recipe, bake them, cool them and freeze them for another night.

This recipe has a gluten free option in the ingredients list too. Makes 6-8 burgers.

Ingredients

500g chicken thighs, minced

100g sweet corn kernals

60g grated cheese

1/4 teaspoon garlic powder

a pinch of chilli powder

20g fresh breadcrumbs or 2 tablespoons potato starch

salt and pepper

Method

Combine all of the ingredients in a large bowl.

Preheat the oven to 210 degrees centigrade and line two baking sheets with baking parchment.

Fill a bowl with water, wet your hands and form the meat into six balls and the six patties, wetting your hands between each one.

Lay the patty onto the prepared baking sheet and using the palm of your hand flatten gently until 1cm thick. Repeat with the remaining patties and pop into the oven.

Bake for 15-20 miutes until cooked through and golden.

Zucchini Slice

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School has finally gone back in Western Australia for the start of the new school year. I am tempted to do a little happy dance!!!

As ever, I have been on the hunt for a gluten free savoury to go into the lunch boxes and this one has been voted by the boys as a winner!

For a vegetarian option, omit the bacon and add grated sweet potato or just increase the zucchini, carrot and capsicum.

You can serve this warm or cold and it easily cuts into 8-10 pieces.

Ingredients

420g zucchini/courgette grated

200g carrot, peeled and grated

6 large spring onions, finely sliced

20g chives, chopped

180g capsicum/ bell pepper, diced

300g sliced bacon, diced

180g cheese, Cheddar, grated

110g Parmesan, grated

150g chickpea flour, also called besan

2 teaspoons gluten free baking powder

4 eggs, beaten

125mls milk

salt and pepper

Method

Preheat the oven to 170 degrees centigrade. Line the base and sides of a small roasting tin, roughly 20cm x 32cm.

Whisk the egg and milk.

Combine the chickpea flour and baking powder in a large bowl, slowly whisk in the egg and milk mix.

Add the remaining ingredients and mix, season well with salt and pepper.

Spoon into the prepared tin, level out with the back of the spoon and bake for 40 minutes until golden.

Allow to cool a little before cutting.

 

Parmesan and Chive Waffles

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One of the boys was given a waffle iron for his Christmas so we have had fun trying to come up with gluten free waffles.

These were a real favourite and got them away from the maple syrup and nutella for one breakfast at least over the festive season!

Makes 6-8 waffles depending on your waffle iron size.

Ingredients

150g gluten free plain flour

2 and a 1/2 tablespoons gluten free baking powder

1 egg

290mls milk

70g finely grated Parmesan cheese

3 tablespoons fresh chopped chives

salt and pepper

Method

Preheat your waffle iron.

Using a stick blender, whizz up the flour, baking powder, egg and milk.

Stir in the cheese and chives, season with salt and pepper. Not too much salt as the cheese can be quite salty!

Pour your regular quantity of batter into the waffle iron and cook until golden brown.

Top with ham/bacon and an egg.

Stuffed Potatoes With Hidden Veggies

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Sometimes I like to jazz up the humble potato by stuffing it myself, it saves the boys arguing about their preferred fillings as everyone loves these and I can sneak some extra vegetables into them!

Serves 6-8.

Ingredients

6 large potatoes, baked with skins on

20g butter

1 large onion, diced

2 garlic cloves, crushed

2 medium carrots, grated

75g grated cheese, Parmesan or something with a strong flavour

2 teaspoons finely chopped parsley

salt and pepper

Method

Preheat the oven to 180 degrees Centigrade.

Once the potatoes are cool enough to handle, cut in half and carefully scoop out the cooked potato keeping the skin intact. Place the skins on a lined baking sheet and the cooked potato into a bowl. Mash lightly with a fork.

In a frying pan, heat the butter and add the onion, cook for 10 minutes over medium heat then add the garlic and carrot and cook for a further 3 minutes. Tip the onion mix into the potato.

Add the cheese, parsley, salt and pepper. Mix well.

Take spoonfuls of the stuffing and fill the skins.

Slide the potatoes back into the oven and bake for 25-30 minutes until golden.

 

 

 

Tortilla Soup

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The boys have been watching a serious amount of Food Network recently on the television and requested this after one particular programme.

Here in Australia, it can be hard to find the correct chillies to make this a truely authentic tortilla soup so I’ve improvised with what I can find.

I like to make a batch of chicken stock from chicken wings for this and then use the meat from the wings in the soup at the end, I love the no waste way it works!

I start this recipe by making a paste that has tonnes of flavour, using the same technique as I use for starting my curries off. By the time you have cooked he paste down you shoul have half to a third of the original quantity and it should be really thick.

With two chipotle chillies this is pretty spicy so play around with your chilli amounts, younger kids might like one chilli with the seeds removed.

Tonight I didn’t have any corn tortillas lying around so nachos did just as well!

Ingredients

1 onion, peeled and roughly chopped

4 garlic cloves, peeled and roughly chopped

1-2 chipotle chillies in Adobe sauce, seeds removed

6 large roma tomatoes, quartered

80mls water

30mls olive oil

1 tablespoon dried oregano

2 tablespoons smoked paprika

4 teaspoons ground cumin

2 litres chicken stock

juice of 1 lime

EXTRAS

Chopped chicken

Sliced avocado

Grated cheese

Tortillas

Method

Using a stick blender, whizz up the onion, garlic, chipotle chillies and Adobe sauce, tomatoes and water.

Heat the oil over medium heat in your soup pan, once hot, pour in the tomato mix and cook down, stirring regularly, allowing the water to evaporate until you have a thick paste in the bottom of the pan.

Add the stock and bring up to the boil, add the lime juice.It’s now ready to serve, I fill the soup bowl with chicken, top with the soup, cheese, avocado and fried tortilla strips or nachos.

Molasses Glazed Bacon and Cheese Meatloaf

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Meatloaf is very popular in our house and to make it gluten free I cheat and use crushed gluten free corn chips instead of hunting around looking for gluten free breadcrumbs in the freezer!

As the chipotle chilli goes in the food processor to be chopped I do try to remove most of the seeds so that it isn’t too spicy for the younger taste buds around our table but feel free to keep the seeds in if you like a little extra heat.

Makes 1 large meatloaf which feeds 6. I normally double the recipe and bake two at a time on seperate baking sheets and freeze one for a later date, this meatloaf freezes brilliantly. If you do have any leftovers they are lovely in a sandwich the next day.

Ingredients

150g full flavoured Cheddar cheese

100g corn chips, gluten free

200g bacon, smoked if possible, rind removed

2 eggs

175g brown onions, peeled and quartered

1 chipotle chilli in Adobe sauce, seeds removed

500g minced pork

1 tablespoon molasses

2 teaspoons dried oregano

freshly ground pepper

GLAZE

50mls gluten free Worcestershire sauce

100mls tomato ketchup

1 tablespoon molasses

Method

In a food processor, grate the cheese, pour into a large bowl and change the grater blade to the regular blade.

Now whizz the bacon and egg until finely chopped, tip onto the cheese.

Finally whizz the onion and chipotle chilli until roughly chopped. Tip this onto the cheese mix. Add some pepper.

Add the minced pork to the bowl along with the molasses and oregano, use your hands to combine the meat very well.

Preheat the oven to 200 degrees Centigrade, line a baking sheet with baking parchment.

Form the meat into a long fat sausage, around 30cm long and 5-6cm diameter.

Combine the glaze ingredients and brush over the meatloaf. Keep the leftover glaze.

Bake the meatloaf for 60 minutes, regularly brush the glaze over every 15 minutes. Glaze more frequently towards the end of cooking but keep an eye on it so it doesn’t burn!

 

 

Stuffed Portobello Mushrooms With Tarragon And Taleggio

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I love mushrooms but unfortunately the boys aren’t keen so this is my way of having a mushroom all to myself! These are BIG mushrooms, around 100g each so really a meal in themselves! You can use small mushrooms and serve them as a little nibble, both work well.

Makes 2 large stuffed mushrooms.

Ingredients

2 large portobello mushrooms, around 100g each

12 drained sundried tomato halves, diced finely

2 teaspoons of oil from the drained tomatoes

1/2 red onion, finely diced

1 garlic clove, finely chopped

2 teaspoons freshly chopped parsley

1 teaspoon freshly chopped tarragon

salt and pepper

80-100g taleggio or fresh mozzarella

 Method

Preheat the oven to 200 degrees Centigrade.

Heat the oil in a frying pan over a medium heat.

Once hot, add the chopped onion, garlic and tomatoes and cook gently for 5 minutes until the onion is soft.

Take off the heat and add the parsley, tarragon, salt and pepper.

Remove the stem from each mushroom and spoon the tomato mixture into the two mushrooms.

Slice the taleggio and lay on top of the tomato mixture.

Place the mushrooms onto a baking sheet and bake for 10-15 minutes until the cheese is golden.