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Posts Tagged ‘starters’

BAKED BRIE WITH WALNUTS (GRUESOME CHEESE)

August 12th, 2013 No comments

 

Gruesome cheese

Gruesome cheese

My mother when first presented with this dish, commented “Oh no thanks, I couldn’t eat that, it’s GRUESOME” Gruesome cheese has since become a family favourite, with the exception of Mom.

1 large round Brie

½ cup walnuts, roughly chopped

¼ cup brown sugar

Splash of brandy

Preheat oven to 180° fanbake

Put brie on a small baking tray and bake for 5 minutes.  Meanwhile, mix the walnuts, sugar and brandy together.  Remove brie from oven and cover with the walnut mixture.  Return to oven for a further 10 minutes or until the walnuts have browned.

Serve with crackers

 

 

 

 

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MUSSELS IN THE SHELL

April 12th, 2009 No comments

The best mussels to use for this recipe are NZ green lipped ones.  If you can’t get these, use brown mussels as a substitute, but you will need to use more.

Ingredients

12 green lipped mussels

½ C butter at room temperature

4 cloves garlic, crushed

Juice and zest of 1 lemon

1 C grated mature cheddar cheese

Method

Heat oven grill to highest setting

Steam the mussels in a small amount of water until they open.  Remove the mussels from the shell.  Remove the beard and any gristly bits from the mussels and discard.  Keep one clean half shell per mussel.

In a small bowl, mix the butter, garlic, lemon juice and lemon zest together until well blended. 

Arrange the shells on a baking tray.  Place one mussel in each shell half.  Put a dollop of the butter mixture on each mussel.  Top with grated cheese.  Place under the grill for a few minutes until golden and sizzling.

Serves 2 – 4

Mussels

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CHEESE TRIANGLES

February 17th, 2009 2 comments

Ingredients

250g Feta cheese

180g Gruyere cheese, grated

2 eggs, lightly beaten

15 sheets filo pastry

½ c olive oil

125g butter, melted

Method

  1. Preheat oven to 180° C. In a bowl, mash feta with a fork. Add the Gruyere cheese, egg and pepper. Mix well.
  2. Cut filo sheets into half, lengthways. Working with one strip keep the rest of pastry covered with a damp tea towel. Brush strip with combined oil & butter, then fold in thirds. Brush again with oil & butter.
  3. Place one tablespoon of filling on the corner of the pastry strip. Fold the corner over the filling to form a triangle. Continue to fold until the filling is enclosed & the end of the pastry strip is reached. Repeat with remaining pastry & filling.
  4. Place the triangles on a lightly oiled baking tray (or use baking paper). Brush with oil & butter mixture. Bake for 20 mins until golden & crisp

cheese Triangles

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