Cheese Stick

I love that my garden is full of these wildflowers. apart from the fact that it is terribly rocky and nothing grows in it apart from the grass and these flowers, I like it because they are very photogenic flowers. And this is not Jenga here, but a very cheesy, salty crisp, which is a great snack when we are hungry or just have a snack. 

Ingredients: 400 - 500 - 600g Flour, 250g Margarine, 2pcs Egg, 3tbsp Sour Cream, 2tsp Salt, 2tsp Baking Powder, 300g Cheddar Cheese.

I gave the amount of flour that way, because you have to put in as much flour as it takes up. I made it before and it needed 500g of flour, but now it's only 400g. So, knead the ingredients in a bowl with enough flour that it no longer sticks to your hands. Alternatively, you can add plenty of salt, and if you have a saltier cheese on hand, you can also add it together with the cheddar. I had a Greek - type saltier cheese at home, so I added it as well. So, we kneaded everything, then put it in the fridge for 10 - 15min. When the dough has cooled, roll it out on a floured surface to a finger  thickness, brush the top with egg, sprinkle with grated cheese, then cut to desired size. Place in a baking tray lined with baking paper and bake in a preheated oven ( 200C / no fan ) for 20min.

Cheesy Broccoli Pasta Bake

This is a vegan pasta, because sometimes it's good to have a meat - free day. But is way that is not completely meat - free, and if you eat like me, you can fry pancetta, bacon or chorizo on top. And since there was no salad, I made pickled red onion instead of salad.

Ingredients (for 4 person): 2tsp Dijon Mustard, 500g Broccoli, 100g Cheddar Cheese, 2tsp Smoked Paprika, 2pcs Shallot, 100g Soft Cheese, 2tsp Vegetable Stock, 400g Conchiglie Pasta, 

Start cooking the pasta in boiling salted water, then after 4 min add the florets of broccoli. remove the broccoli from the water after cooking for 3 - 4min, and cook the pasta al'dente, then drain and set aside. Cut the shallots into thin slices, while heating 2 - 3 tbsp of olive oil in a pan. When the oil is hot, add the shallot and fry with a pinch of salt for 2 - 3min. When the shallots are browned, add 2tbsp of flour and fry thoroughly. Pour 200ml of water and 500ml of milk, add the vegetable stock, and  soft cheese, smoked paprika, and mustard, and cook for 5min, or until it thickens. Season with salt and ground pepper, and you can also add 100ml of double cream, this will make the sauce creamier. Grease a small oven - proof baking tray with a cube of butter, add the pasta and broccoli, pour over the sauce and mix. Sprinkle the top with half of the grated cheddar cheese - the rest is for the topping, put a little butter on top and bake preheat oven for 10 - 15min until golden brown.

Chilli Bacon Palm Leaf

A good little puff pastry recipe, which - I think - is perfect to eat after a thick cream soup.

Ingredients: 1pcs Puff Pastry, 4tbsp Chilli Jam, 100g Cheddar Cheese, 200g Sliced Smoked Bacon.

Fry the bacon until crispy in a dry pan, then cool it on kitchen paper. When is has cooled, cut it into small cubes. Roll out the puff pastry and spread it with chilli jam, sprinkle it with grated cheese and diced bacon. Mentally divide it in half, and roll it up on both sides, then put it in the fridge for 15 - 20min.  After 15 - 20min, cut it into 1,5 - 2cm slices and place them in a baking tray lined with baking paper, then bake them in a preheat oven (200C/fan) for 15min.

Pork & Beef Taco Pasta with Tomato Salsa

This stuff is very tasty and the fact that the boys ate it twice speaks for itself. It is prepared very quickly, it is baked in one pot, you don't have to bother with cooking the pasta. By the way, in Hungary this pasta  is called a shell pasta (Kagylo Teszta), it comes in several size, from small to large. The larger ones are added to stews as a side dish, the smaller ones to soups.

Ingredients ( for 4 person): 250g Pork Mince, 250g Beef Mince, 11g Beef Stock Mix, 100g Cheddar Cheese, 400g Conchiglie Pasta, 4pcs Garlic Clove, 1pcs Green Chilli, 2tsp Ground Coriander, 4tsp Ground Smoked Paprika, 2pcs Red Onion, 100g Soft Cheese, 4pcs Sweet Tomato, 80g Tomato Paste, 2tbsp White Wine Vinegar, Salt, Sugar, Ground Pepper - to taste.

In a large pan or pot - which also has a lid - heat 3tbsp of olive oil high heat, and when it's hot, add one of the chopped red onions and the minced meat. Bake for 8 - 10min, or until the meat is tender and brown. When the meat is cooked, add the ground smoked paprika, the ground coriander, the chopped garlic, the tomato paste and half the sliced chilli, and mix and fry the spices thoroughly. Add the pasta the beef stock mix, and pour 1 l of water, and bring to a boil. Season with salt and sugar, sprinkle with plenty of ground pepper, reduce the heat to medium, cover with a lid and cook 10 - 15min, or until the pasta is half hard. When the pasta is ready, mix in the soft cheese and mix thoroughly, and sprinkle the top with grated cheddar cheese, then cover and set aside until serving. For the salsa, cut the tomatoes into small cubes, thinly slice the other onion, and cut the remaining green chilli into rings. Put in a bowl, sprinkle with white wine vinegar, a little olive oil, season with salt, ground pepper and sugar, then mix.

 

Greek Lamb Raguot Baked In Bechamel Sauce

During our moved abroad, we had the opportunity to eat lamb. In Hungary, pork and chicken are mostly eaten. Beef is rarely eaten, mutton even less often, and lamb is not eaten at all. Unless we sit down in a fancy restaurant and eat a steak or lamb chops.

Ingredients: 500gr Lamb Mince, 2pcs Brown Onion, 100gr Cheddar Cheese, 2pcs Smoked Garlic Clove, 70gr Tomato Paste, 300gr Tortiglioni Pasta, 1tsp Ground Cinnamon, 1tsp G round Oregano, Salt and Pepper - to taste.

Roast the lamb in a very hot, non stick, dry pan for 10 - 12 min, or until the meat is browned or crumbly. When the meat is browned, add the diced onion, the crushed garlic with a pinch of salt, and ground pepper. When the onion has softened, add cinnamon, oregano and tomato paste, pour 600ml boiled water and cook until the ragu thickens. You can season it thoroughly with salt, pepper and, if the tomatoes are sour, a little sugar. ( We don't like cinnamon in salty food, so I just added a pinch of cinnamon. But if you don't like it at all, don't include it.) Cook the pasta in lightly salted water, then dry and set aside. Don't forget to set aside a cup of the pasta cooking water. For the bechamel sauce, heat 4 tbsp of olive oil in a medium saucepot over medium heat. Add 40gr of flour, stir frequently and fry until the flour begins to browned.,  then  add 500ml if milk and cook until the sauce thickens. Grease a heat resistant bowl with butter, pour the lamb ragout into it, add the cooked pasta, mix thoroughly and pour over the bechamel sauce. Sprinkle the top with grated cheese, then bake in a preheated oven for 20 - 25min,or until the top is golden brown.

Chicken and Cheese Vegetable Pasta

This simple pasta will be loved by those who like salty and sweet flavours at the same time. I'am one of them, maybe that's why I like Chinese food so much. This pasta is not Chinese, it looks more like Italian, but everyone liked it very much. And it is not only simple and delicious, but also healthy.

Ingredients ( for 4 person): 500gr Chicken Thigh Fillets, 40gr Italian Hard Cheese, 30ml Balsamic Vinegar, 100gr Cheddar Cheese, 2pcs Courgette, 1tsp Dried Basil, 200dr Canned Chopped Tomatoes, 4pcs Garlic Clove, 1pcs Tomato, 30gr Tomato Paste, 20gr Vegetable Stock, 300gr Wholewheat Tortiglioni, Parsley - if desired.

Put your pasta to a pot of boiled water, with a pinch of salt, and bring to the boil over a high heat, and cook for 10 - 13min. Once cooked, drain, and set aside until later. Cut the chicken thigh fillet and the courgette into cubes. Heat a large pan with a drizzle of olive oil, over medium high heat. Once hot, add the courgette and chicken thigh with a pinch of salt, and ground pepper and cook for 7 - 10min or until the chicken has browned and the courgette is beginning to soften. Meanwhile, dissolve your vegetable stock the dried basil, the balsamic vinegar, the tomato paste, and 2tsp sugar in 150ml boiled water. Once the courgette and chicken is soften, add the chopped garlic the stock, with the chopped tomato and the canned tomato, and bring to the boil over a high heat. Season with a ground pepper, and cook for 5 - 7min. Add the pasta to the sauce with the chopped parsley, and mix it all up. Put half the pasta mixture to an oven proof dish, then top with the grated cheddar cheese. Top with the remaining pasta mixture and grated italian cheese, and put in the oven for 15 - 20min or until the top is baked and the cheese melts.

Pepperoni Pizza Mac 'N' Cheese

 I know that the food is not suitable for photography, and I don't even like to take photos of such food, however just imagine how it would look like once served.

Ingredients(for 4 person): 80gr Cheddar Cheese, 22gr Chicken Stock Mix, 2tsp Dried Oregano, 4pcs Garlic Clove, 300gr Macaroni, 150gr Mozzarella Cheese, 60gr Panko Breadcrumbs, 60gr Sliced Pepperoni, 32gr Tomato Paste,

Add your macaroni to a pot of boiled water,and bring to the boil over a high heat. Cook the macaroni for 6-7 min,until cooked with a bite. Once done,drain the macaroni and set aside until later,reserving 200ml starchy pasta water. Meanwhile,peel and finely chop (or grate) garlik.Grate cheddar cheese. Drain mozzarella,then pat and squeeze as much liquid out as you can with kitchen paper. Tear the drained mozzarella into rough,bite - sized pieces. Heat a large wide - based pan with a knob of butter over a medium high heat. Once melted add 1 tbsp flour and half the chopped garlic,and stir with a wooden spoon for 1 - 2 min or until a sandy paste forms. Gradually whisk 200ml milk,the reserved starchy pasta water,and chicken stock mix into the roux,and cook for 4 - 5 min or until a smooth,thick sauce remains. Once thickened,stri through the grated cheddar and half the torn mozzarella. Season with a good grind of black pepper,and pinch of salt. Combine your panko breadcrumbs, remaining chopped garlic, dried oregano and tomato paste in a bowl with a drizzle of olive oil. Once the cheese sauce has thickened, add the macaroni and mix it all together. Transfer the to an oven - prof dish and top with the remaining torn mozzarella, sliced pepperoni and tomatoes breadcrumbs. Put the dish in the oven for 15 - 20 min, (190 C fan) until golden and bubbling.