Courgette and Feta Cheese Latkes

 

We had latkes for our lunch today. Easy, quick and delicious.  We had them with baby spinach, tomato and cucumber salad, drizzled with olive oil and lime juice. 

The Daring Cooks November Challenge – Soufflé

Dave and Linda from Monkeyshines in the Kitchen chose Soufflés as our November 2010 Daring Cooks’ Challenge! Dave and Linda provided two of their own delicious recipes plus a sinfully decadent chocolate soufflé recipe adapted from Gordon Ramsay’s recipe found at the BBC Good Food website.

 

Prep time : 35 min

Cooking time : 20 min

(Serves 6)

Ingredients:

250 ml milk

20 gram butter

100 gram cheddar cheese

1 teaspoon wholegrain mustard

20 gram breadcrumbs

3 eggs, separated

Salt, pepper to taste

Method:

Preheat oven to 180⁰C.

Place milk, cheese, mustard and butter to a saucepan; cook over medium-high heat until cheese has melt then remove from the heat.

In a large bowl, whisk egg yolks until pale and fluffy.

Mix in egg yolks to the milk mixture, add breadcrumbs and season with salt and pepper if required.

In a clean bowl whisk egg whites until stiff peaks form then carefully fold into milk mixture.

Divide batter evenly among the six ramekins and bake for 10-15 min or until done. Serve immediately.

Farmer’s Cheese

(Makes approximately 250 gram)

Ingredients:

1 l whole milk

4-5 tablespoons of natural live yogurt

Method:

Pour milk into a saucepan; heat it up to almost to a boil, but be careful not actually boil it. Transfer to a jar then stir in natural yogurt, loosely cover with lid or clean kitchen towel and leave in a warm place to stand overnight.

Next day cut the curds into cubes, using knife.

Place jar to a large saucepan; pour in water until the water level is above the level of the curd. Bring it to a boil then reduce the heat and keep simmering for 2 – 2.5 hours. Leave the curd to cool for a bit.

Set a strainer over large bowl and place a cheese cloth across. Pour in cheese mixture and let it drain for 2-3 hours or preferably overnight. Enjoy!

Chicken and Cheese Pasta Bake

(Serves 4)

Ingredients:

600-800 gram of cooked chicken, chopped

350 gram dried pasta

1 large onion, chopped

1-2 garlic cloves, minced

4 tablespoons of chopped basil

2 tablespoons of oil

400 gram jar of chopped tomatoes

50 gram of grated cheese

Salt, pepper to taste

Method:

Preheat oven to 180 degrees C.

In a large saucepan bring up salted water to a boil; cook pasta following packed direction or just until tender. Drain and return to the saucepan.

Heat up oil in a frying pan, add onion and garlic; sauté for 3-5 minutes. Add tomatoes, chicken to the frying pan and continue to cook for further 5 minutes. Season with salt and pepper.

Spoon chicken and tomato mix to the ovenproof dish, sprinkle with chopped basil. Top with cooked pasta and sprinkle with cheese. Bake for 15-20 minutes.

Cheesy Bites

(Makes approx 15-20)

Ingredients:

140 gram all purpose flour

90 gram butter or margarine

60 ml cold water

60 gram of grated cheese

Pinch of salt

Method:

In a large bowl sift flour and salt; add butter or margarine. Use your fingertips to rub butter into the flour until mixture resembles fine breadcrumbs.

Use cold knife to stir in water to bind the dough together.

Wrap the dough into a clingfilm and chill for 20-30 minutes before using it.

Preheat oven to 180 degrees C. Line baking tray with parchment paper.

Transfer dough to floured working surface and roll out into 4-5 mm thick layer; sprinkle with cheese and roll up. Trim the edges and cut 0.5-1 cm thick slices.

Transfer to the baking tray and bake for about 20 minutes or until golden brown.