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Simple, easy, healthy and popular!

Ingredients
4 large potatoes
1 can salmon, drained and flaked (could use tuna too. Or bacon).
½ red pepper, chopped
1/3 cup (80ml) chopped spring onions
½ cup frozen peas
½ cup grated cheddar cheese
175ml low fat yoghurt
salt and pepper

Method
1. Preheat oven to 180 degrees
2. Halve potatoes, scoop out flesh. Keep skins intact for filling
3. Mash potato flesh with remaining ingredients. Season
4. Spoon back into potato skins and bake for 15-20 minutes until golden and crispy

Filled Potatoes

Courgette, Carrot and Parsnip Frittata

Hi there,

Apologies I’ve been so quiet for a while – work has been hectic! But here is this week’s offering, courtesy of my friend Tess and Taste.com.

Some kids might have an issue with ‘the green stuff’ in the fingers, but it is healthy, sounds very tasty and will work for lunchboxes and my baby of 10 months!

Makes: 12 fingers

Ingredients
Melted butter, to grease
2 tsp light olive oil
80g (1/2 cup, firmly packed) grated green courgette
60g (1/2 cup, firmly packed) grated carrot
50g (1/2 cup, firmly packed) grated parsnip or potato or sweet potato
2 shallots, finely chopped
3 eggs, lightly whisked
40g (1/3 cup) coarsely grated cheddar or tasty cheese
2 T finely chopped fresh parsley
1 T plain flour, sifted

Method
1. Preheat oven to 180°C. Brush a shallow, square 18.5cm cake pan with melted butter to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.
2. Heat the oil in a medium saucepan over medium heat. Add the grated courgette, carrot, parsnip and shallots, and cook, stirring, for 4-5 minutes or until the vegetables soften. Remove from heat and set aside for 10 minutes to cool.
3. Combine vegetable mixture, egg, cheese, parsley and flour in a large bowl and stir until well combined.
4. Spoon vegetable mixture into prepared pan and smooth the surface. Bake in oven for 12 minutes or until set.
5. Remove from oven and set aside for 10 minutes to cool. Lift frittata from pan and place on a plate to cool completely. Cut into 12 fingers to serve.

Note:
Courgette and carrots can be substituted with potato and sweet potato too.

My friend Tess sent me a link to this recipe on a fantastic Australian website.  I’ve put the links in my blog roll (along with links to some other cool sites and blogs). Find it on the left menu.

This recipe is great because it uses store cupboard ingredients and my children love tuna!  I’m planning to try substituting tinned salmon for the tuna too.

Serves 4 (still to be tested though)!

Ingredients:
1 cup rice
30g butter
2 tbsp plain flour
1.5 cups milk
medium tin of tuna in springwater
1 cup grated cheese
1 cup mixed frozen vegetables
small tin of creamed corn
pinch black pepper
pinch cayenne pepper

Method:
1. Boil the rice in a large pot of water.
2. Melt butter in saucepan. Add flour to butter and stir for 2 mins, being careful not to burn.
3. Gradually add the milk. Stir white sauce until the mixture starts to thicken. Add the grated cheese.
4. Add the drained tuna. Add the creamed corn.
5. Season to taste with peppers.
6. Add frozen veggies to almost cooked rice. Cook for a few minutes until done and rinse rice and veggies under cold water.
7. Pour rice and veggies into casserole dish.
8. Pour tuna mix over rice and veggies. Sprinkle with grated cheese and grill if desired to lightly brown.

Hi, I’m trying out some video recipes! Here is a recipe I found on YouTube by NickosBABYFOOD.

I think these muffins have great potential as lunch box snacks, as well as a way to get my children to eat mushrooms. Of course, you don’t have to use mushrooms and celery – you can substitute anything for those 2 ingredients. I’m thinking of trying red pepper and red onion. And of course bacon would work well too!

Serves 2

Ingredients
3 button mushrooms, chopped
1/4 cup celery, chopped
1 egg
2 English muffins (halved)
1/4 cup grated cheese

Method
1. Pre-heat grill.
2. Fry up mushrooms and celery until soft.
3. Add egg and mix continuously. Cook for a bout a minute or until egg is scrambled.
4. Divide mixture evenly between the 4 half English muffins.
5. Top with grated cheese and place under grill until cheese has melted.

OK, so I’m inspired today. I SO love the idea of these – will be brilliant for school lunchboxes! Found this on Pinterest – my new favourite site! They sound very easy!

Macaroni and Cheese Cupcakes

Ingredients
225g elbow macaroni
2 cups shredded cheddar cheese, plus a little more for garnish
2 eggs
1 cup milk
Salt and pepper

1. Preheat oven to 200 degrees.
2. Line a 12 cup muffin tin with cup cake liners.
3. Cook the macaroni to the instructions on the packet. Drain and immediately return to pot.
4. Add cheese and stir briefly until almost melting.
5. Beat eggs into milk, and then pour mixture into macaroni cheese mixture. Mix well.
6. Ladle macaroni mixture into muffins tins, and bake for 20 minutes. Cool slightly before serving.

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