Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “cheese”

Savoury Impossible Pie

Who remembers “Impossible Pie” from their youth?  My mother would make a sweet one with coconut or a savoury one like a simple quiche.  Whichever one you chose it was always a success and very tasty.  The alchemy of the flour sinking to the bottom and magically creating a crust is beyond my comprehension but believe me – it always works.  Just make sure your filling isn’t too wet and it will crisp up beautifully.

A variety of fillings can be used from vegetables to bolognaise sauce, it just depends what is at hand.  I find this a terrific way to use up all the leftovers at the end of the week or when you have a glut of eggs…

I also use Massel Chicken Stock powder which is gluten-free, vegan, and suitable for people with Coeliac Disease. They come in three delicious flavours, a classic vegetable blend, a vegan chicken style stock and a vegan beef style stock.  I find these add more flavour instead of just using salt…

Impossible Pie puffed up and golden straight out of the oven...

Impossible Pie puffed up and golden straight out of the oven…

let sit for 10-15 minutes and it slices beautifully... Delicious warm or cold.

Let sit for 10-15 minutes and it slices beautifully… Delicious warm or cold.

Ingredients:

1 tablespoon of olive oil

1 onion finely chopped

1 clove garlic grated

4 large Roma tomatoes deseeded and sliced

2 cups baby spinach leaves

1 small tin of sweet corn

2 tablespoons of roasted red peppers chopped

1 cup of frozen peas

1 generous teaspoon of Massel Chicken Stock powder

Pepper to taste

4 large free range eggs

1 cup of milk

100g of self-raising flour

1 cup of grated pizza cheese (a blend of cheeses or just mozzarella)

½ cup of tasty cheese cubed

Hungarian paprika for garnish

Method:

In a non-stick pan fry the onion and garlic gently until golden and cooked

Add in the other vegetables and fry until the spinach is wilted

Add in the chicken stock powder and pepper to taste and leave to cool down

In a large jug lightly beat the eggs and milk together

Add in the flour and gently stir until combined

Tip the vegetables into a glass pie dish

Sprinkle over the grated cheese

Dot the top with cheese cubes

Carefully pour over the egg mixture and ensure it has gone through to the bottom of the pie dish

Sprinkle the top with paprika

Place on a baking sheet and cook at 180c fan-forced for around 35-40 minutes until puffed up and golden brown

When removed from oven – let stand for about 10-15 minutes and the pie will be easy to cut.

Delicious warm or cold…

 

Bon Appetit!   🙂

Glamorgan Sausage Rolls

Found these on one of my favourites food blogs – will definitely try to make them – they look delicious…   🙂

Update:  I made these wonderfully tasty “Sausage Rolls” and they were a terrific success.

I wasn’t able to find Caerphilly Cheese so used the Internet for advice on a substitute – I ended up using a block of Mersey Valley Cheddar from Tasmania which is sharp and crumbly yet a bit creamy.  It was delicious and I will definitely make them again as they were very quick to blitz in the food processor and pop into the oven…

Check out the original recipe by clicking on the link below – I also now have a lot of ideas as to putting a few different flavours together – the possibilities are endless!

Glamorgan Sausage Rolls

Fromage Homage

Glamorgan Sausage Rolls

Last weekend was my vegetarian friends’ annual barbeque. Although they are happy to tolerate carnivores and even rig up a separate grill for us to drip our saturated fats all over, I thought I would make an effort and take something veggie-friendly (as well as a pack of sausages and some halloumi…and some beer, obviously). I’d heard of Glamorgan Sausages about a year ago (or Selsig Morgannwg to give them their proper name) and so thought I’d turn them into the ultimate summer picnic food for my herbivorous chums.

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Macaroni with Ham and Cheese

This crunchy pasta dish is so easy to make and tastes really good!  It’s a different take on the old favourite Macaroni Cheese – not so rich because there is no cheese sauce – just cheese!  You can really add anything you fancy to this dish – I often add a punnet of chopped button mushrooms.  Another nice variation is stirring through two or three chopped hard-boiled eggs – depends what you have in the fridge! 🙂

Ingredients:

1 250 gram packet of macaroni – I use elbows

3 ham steaks

1 tablespoon of olive oil

1 onion finely chopped

1 clove of garlic – grated

1 teaspoon Sambal Oelek  (A paste made from ground red chillies – I use Conimex brand)

1/2 teaspoon of freshly grated nutmeg

salt & pepper to taste

4 cups of grated cheese

Panko crumbs for the topping

Method:

Boil the macaroni as per instructions on the packet until just el dente

While the pasta is cooking, fry the onions, garlic & chilli paste in the olive oil

Chop the ham steaks into small cubes and toss in with the onion mixture

Season with the nutmeg, salt & pepper to taste

When pasta is ready, drain and mix thoroughly with the ham and onion mixture

Add in the grated cheese and stir though to combine

Tip this into a casserole dish and sprinkle generously with Panko crumbs

Bake at 200c (fan forced) for around 20 minutes or until crumbs are nice & golden

Bon Appetit!

Cauliflower Cheese Soup with Crispy Bacon

This yummy soup is so easy to make and only takes about 30 minutes or so to cook.   The coriander seeds and bay leaves help give this soup a lovely subtle flavour…

Ingredients:

50 grams butter

5 medium-sized potatoes diced

1 large leek finely chopped

2 teaspoons of coriander seeds

2 bay leaves

1 head of cauliflower chopped roughly

2 teaspoons of coriander seeds

1 litre chicken stock (I use Campbell’s)

2 cups grated cheese (you can also use smoked cheese which gives a slightly different flavour)

1/2 tub sour cream (125g)

8 rashers of streaky bacon

salt & pepper for seasoning

parsley for garnish

Method:

Melt butter in a large saucepan

Add chopped leek and potatoes

Cover and cook on a low heat while you prepare the other ingredients

In a non stick pan, gently toast the coriander seeds then grind in a mortar and pestle into a coarse powder

Add to the potato and leek along with the bay leaves and chopped cauliflower – stirring well

Add the chicken stock and cover with a lid

Simmer for around 30 minutes or until potatoes and cauliflower are soft

Using a stick blender, blend soup into a lovely thick puree

Add cheese and season with plenty of salt and pepper to taste

Add sour cream and gently reheat

Grill or pan fry the bacon until crispy and generously crumble over the soup with some parsley to serve

Great with hot garlic bread just out of the oven…

Bon Appetit!

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