Cauliflower, Cheddar & Walnut Tart
Created by Elke O'Mahony, Cork.
An extremely tasty and filling dish, perfect for a mid-week meal, this recipe was one of the finalist recipes for the Cheese Up Your Life Recipe Competition.
Cheese Up Your Life is a programme financed with aid from the European Union which aims to showcase the quality and versatility of cheese and how easily it can be incorporated into our daily lives.
Full Recipe:
Potato Bacon Cheddar Tart | Step-by-step Recipe @KiwilimonRecipes
Want to prepare something mouthwatering with cheese, potatoes, and bacon? ???????????? You found it! ????✨This potato bacon cheddar tart recipe is the answer you were looking for. ???? Use Cheddar and Manchego cheese, fried potatoes, and ham to prepare the most appetizing filling ever. ????
Ingredients:
1 tablespoon olive oil
1 tablespoon butter, cut into cubes
1 tablespoon garlic, finely chopped
1/4 cups white onion, finely chopped
2 tablespoons chives, finely chopped
4 potatoes, unpeeled and cut into 0.1-inch slices
1 pinch salt and pepper
2 eggs
1/2 cups whipping cream
1/4 cups cow's milk
30 slices bacon
2 cups Manchego cheese, shredded
1 cup cheddar cheese, shredded
1/4 cups deli ham, cut into cubes
Preparation:
Preheat oven to 392 ºF.
In a skillet, heat olive oil and butter over medium heat. Add garlic, onion, and potatoes. Cook until golden brown. Season with salt and pepper. Remove potatoes and set aside.
In a bowl, combine whipping cream and milk and beat until perfectly incorporated. Season with salt and pepper. Set aside.
Line an oven-safe skillet with aluminum foil and place a layer of bacon strips and potatoes. Alternate with a layer of Manchego and cheddar cheese and ham. Repeat process until skillet is full. Pour egg mixture and cover with bacon. Wrap with aluminum foil.
Bake for 40 minutes. Remove cake from the skillet and transfer to a baking sheet. Bake for 10 minutes to brown bacon.
Remove from oven and let sit. Cut potato bacon cheddar tart into slices.
#KiwilimónRecipes #Bacon #Cheese
Heirloom Tomato Cheddar Tart with Everything Spice
RECIPE:
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Aged Cheddar, Tomato Quiche
1 cup Flour
1/2 teaspoon Italian Seasoning
1/4 teaspoon Salt
1/4 cup Olive Oile
1/4 cup Ice Cold Water
3 Eggs
1 Tomato
6 Green Olives
1/2 cup Aged Cheddar Cheese
Pre heat oven at 400F.
In a mixing bowl, mix together flour, Italian seasoning and salt. In a separate bowl, mix olive oil and ice cold water until it thickens (2 minutes). Add the olive oil mixture into the flour bowl and mix until the dough holds together. In a greased pan, spread the dough (you can use a round pan).
Bake for 10 minutes.
While baking the dough, whisk eggs, add cheddar cheese and half the cut up olives, mix until well combined. Add the egg mixture on to the cooked dough. Decorate with tomato slices, add the rest of the olives and season with salt and pepper. Cook for 15-20 minutes or until slightly browned.
Let it rest a few minutes before serving.
Mushroom Quiche Recipe | How to Make Mushroom Quiche
Learn how to make the mushroom and cheese quiche with homemade crispy quiche crust, sautéed onions and mushrooms, gruyere cheese and creamy quiche filling. This quiche recipe is A perfect make-ahead dish for entertaining.
Printable recipe:
More Quiche Recipes:
Spinach and cheese Quiche Recipe:
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Pizza Quiche:
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For the crust:
2¼ cups (280g) flour
3/4 cup (170g) cold butter, cubed
1 teaspoon salt
4-6 tablespoons cold water
For the filling:
2oz (60g) gruyere/cheddar
250g (8.8oz) Mushrooms
1 Red onion
2 garlic cloves, crushed
3 eggs
1 cup (240 ml) heavy cream
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon Nutmeg
1 teaspoon Oregano/thyme
1 tablespoon (15g) Butter
2-3 tablespoons Olive oil
Directions:
1. In a food processor process flour, salt and cold cubed butter. process until crumbs are formed. Add cold water, process until dough is formed. Do not over mix.
2. Transfer the dough to a work surface, pat into a ball and flatten into a disk. Wrap in plastic and refrigerate for 30 minutes.
3. Meanwhile make the filling: slice the mushrooms and onions. Heat 2 tbsp of olive oil and butter in a large pan. Sauté onion for 4-5 minutes, add crushed garlic, sauté for 1 minute. Add mushrooms, cook until the mushrooms release all of their moisture, and get well browned, about 10 minutes. Add more oil if needed. Remove from heat and set aside.
4. In a large bowl beat eggs, heavy cream, salt, pepper, dried oregano and nutmeg. Set aside.
5. Roll out the dough on a lightly floured board. Lightly dust the top of the dough. Roll until the dough is about 1/8 inch thick. Transfer the dough to a 9-10-inch (24-25cm) pie pan. evenly press the pastry onto the bottom and up the sides of your pan. Trim off the excess dough off the top of the pan. Gently pierce the bottom of the crust with a fork. Transfer to the freezer for 30 minutes.
5. Preheat oven to 350F (175C).
6. Blind baking: line a parchment paper over the dough. Fill with dry beans, rice or pie weights. Bake for 15 min. Remove the weights and the parchment paper. Return to oven for another 10 minutes or until crust is slightly golden. Remove from oven.
7. spread mushroom mixture over the crust, then sprinkle the cheese evenly. pour the eggs and cream mixture.
8. Bake until golden brown and set, about 30 minutes. Allow to cool before serving.
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