Monday, November 24, 2014

Cheese Special: Mozzarella - Anchovy Cheese Bread with Salmon Cannelloni

Oh cheese of all cheeses - the mighty Mozzarella!  Made for more than pizza topping this beautiful cheese with its mild flavor and elastic texture is a gift from the Southern Italians to you.  Use liberally!

Anchovy Cheese Bread with Salmon Cannelloni

Anchovy Cheesy Bread

  • 1 x 500g of rye bread
  • 1 packet Mozzarella cheese slices
  • 30g butter, softened
  • 8-10 canned anchovies, drained
  • 10 black olives, halved and stoned
  • Freshly ground pepper

Salmon Cannelloni

  • 6 cannelloni shells
  • 30g butter
  • 3 tablespoons plain flour
  • 1/2 cup white wine
  • 1 cup milk
  • 3 spring onions, chopped
  • 2 cans x 220g pink salmon, drained and flaked
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 1 teaspoon chopped fresh dill
  • 3 Mozzarella cheese slices

Anchovy Cheesy Bread
Cut bread in 1-1 1/2cm slices, not quite through to the base. Cut cheese slices into three, giving approximately 18 slices, and insert a slice into each cut in the bread.

Spread butter on top of loaf and arrange anchovies and black olives in a decorative fashion on top of the loaf (see pic for example).  Sprinkle with black pepper.

Place on a buttered oven tray and bake in a hot oven for 15 minutes.  Serve immediately.

Salmon Cannelloni
Cook cannelloni shells in boiling salted water with a drop of oil, until tender.  Rinse under cold water,  to prevent sticking, drain and set aside.

Melt butter in a saucepan, add flour and cook for a few minutes stirring constantly.  Add wine and milk gradually, continue cooking and stirring until sauce thickens and boils for around 1 minute.  Set aside.

Combine spring onions, salmon, salt, pepper, dill and 1/2 cup of sauce and mix well.

Using a spoon or a piping bag press the mixture firmly into the cannelloni shells.  Place shells in a buttered heat proof dish, pour over remaining sauce and top with cheese slices.  Bake in a moderate oven for 15-20 minutes or until lightly coloured.

Cocinar, comer y ser feliz!

Tuesday, November 18, 2014

Cheese Special: Cream Cheese - Fruity Lemon Cheesecake

My - how could we have a cheese special without cream cheese?  How can we have a cream cheese recipe without a cheesecake!?

Fruity Lemon Cheesecake

Crumb Crust

  • 2 1/2 cups sweet biscuit crumbs
  • 125g butter melted
  • 250g cream cheese, softened at room temperature
  • 1 cup sugar
  • 1/4 lemon juice
  • 1 1/2 teaspoon grated lemon rind
  • 1/2 cup milk
  • 1 tablespoon gelatine dissolved in 1/4 cup of hot water
  • 1/2 cup hot water
  • 1 cup cream, lightly whipped
Crumb crust: Combine biscuit crumbs and melted butter.  Press on to the bottom and sides of a 22cm springform pan.  Chill while you are making the filling.

Filling: Beat softened cream cheese until smooth.  Add sugar, lemon juice, lemon rind, milk and dissolved gelatin.  Mix well.  Fold in cream.  Pour into prepared crumb crust and chill.

Decorate with glazed fresh or canned fruit as desired, apricots, bananas and seedless grapes are a favorite of my toppings that go well wight he lemon flavour!

Cocinar, comer y ser feliz!
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