Say cheese to one of our tasty recipes.
WE HAVE a couple of very cheesy and very delicious recipes this week.
Baked Ricotta with Lemon Dressing makes a perfect starter and serves 8. You will need 3 x 250g tubs ricotta; olive oil; 1 egg; a small bunch flat leaf parsley roughly chopped; 2 tbsp capers, rinsed and drained; 1 lemon, zested and juiced.
Tip the tubs of ricotta into a sieve lined with a clean j-cloth or muslin and leave to drain over night.
Heat the oven to 200[bar]C/gas 6. Brush a 1-litre pudding basin with olive oil. Press any excess liquid out of the cheese, mix it with the egg and season well with salt and pepper.
Pack the cheese into the basin and bake for 40 minutes or until the cheese browns around the edges, then tip out onto a plate.
Heat 2 tbsp olive oil in a small pan and fry the parsley and capers until they crisp up, add to the lemon juice and zest along with a little olive oil and seasoning, and spoon over the ricotta.
For a little extra, you can serve with slices of toasted crusty bread on the side.
If you don''t have tomato chutney for this Baked Brie in Puff Pastry recipe, any sweet preserve goes well with the brie! This recipe should serve 4 people.
You will need 300g baby brie; 500g puff pastry; 1 tbsp tomato chutney; 1 egg yolk, beaten. Heat the oven to 220c / gas 7 take the cheese out of the fridge and unwrap it before you start.
Cut the pastry in two pieces and roll each out on a floured surface. Make sure one of the sheets turns out a little larger and a thinner than the other one.
Put the smaller pastry sheet onto a baking sheet and put the cheese in the middle. Spread the chutney on top of the cheese.
Dampen the pastry around the cheese with water, then lay the other sheet on top, smooth down and press down the top pastry sheet.
Trim around the edge with a sharp knife, leaving a 1cm border and rough the sides of the pastry up. Brush with the egg yolk and bake for 10 minutes.
Then turn down the oven to 180[bar]C/gas 4 and cook for a further 20 minutes or until the pastry is golden and puffed. Leave it to rest for 5 minutes before cutting.
To make these Macaroni Cheese Pots you will need 30g butter; 30g plain flour; 850ml milk; 1 halved garlic clove; 1 tsp Dijon mustard; 220g mature cheddar, grated; 100g, grated gruyere; 50g parmesan, grated. The recipe serves 4. Melt the butter in a pan then stir in the flour. Keep cooking and stirring for 3 minutes then gradually whisk in the milk to make a smooth sauce.
Add the garlic, simmer for 4 minutes, then add the mustard, cheddar, gruyere and half the parmesan. Stir until everything is melted, and season.
Heat the oven to 220[bar]C/gas 7. Cook the macaroni until just al dente then rinse under cold water and drain well, mix with the sauce and divide between 4 small oven proof dishes.
Scatter over the remaining parmesan and bake for about 15 minutes.
* Sheila Benson and Sean Millar are at The Side Door, 29a Hope Street, Liverpool. Tel: 0151 707 7888.