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Lucretia B's International Cookbook Lucretia B's Amazing International Cookbook


Baked potato & cheese

Lucretia B

(serves 4 - 6)
2 tb extra-virgin olive oil
8 potatoes (1 1/2 kg approx)
300 g cheddar or swiss cheese
a pinch of dried rosmary
This recipe is an old time family favourite; it requires some time and patience, it's not exactly "cholesterol free", but it's a cheap and very easy "all-in-one" dinner.
Preheat the oven to 180º C (300º F). Peel, or brush, and wash the potatoes. Brush a 30cm round, 5cm deep baking tin with a little olive oil.
Finely slice the potatoes and cheese. Cover the bottom of the tin with a layer of potato slices, arranging them in circles so that each slice half-covers the previous one. Sprinkle with rosemary. On top of this first layer, arrange approx. 1/3 of the cheese slices. Repeat layers, alternating potatoes and cheese and ending with a layer of potato slices. Sprinkle with salt, pepper and rosemary; drizzle with some olive oil. Cover the tin with a piece of aluminium foil, pressing it tightly along the sides.
Bake for 40 to 60 minutes, or until the potatoes are tender. Remove the aluminium foil and bake for another 15 to 20 minutes, until the potatoes in the upper layer turn golden and crusty. Serve hot with fresh salad or steamed vegetables.

Irish cheese pudding

Lucretia B

(serves 4)
1/2 cup butter
2 tb breadcrumbs
6 slices of day-old bread
2 cups shredded matured cheddar cheese
5 eggs (60-65g each)
1 cup cream
1 cup chicken stock
Melt butter in a deep, 10-inch round cake tin.
Brush each slice of bread on one side with the softened butter and cut into triangles. Sprinkle the tin with breadcrumbs and cover the bottom with half of the bread pieces. Sprinkle with 1 1/2 cup of shredded cheese and sandwich with the remaining bread.
Beat eggs with cream, stock, salt and pepper to taste. Add the remaining cheese. Pour the mixture over the pudding and let it stand for half an hour.
Preheat the oven to 180º (300º F). Press down the bread and cheese pudding with a fork and bake for 30 to 40 minutes, until golden brown.

Cheese soufflé

Thanks: Emma Verga, Australia

(serves 6)
150 g butter
1 1/4 cups plain flour
3 to 3 1/2 cups milk
4 eggs
80 g grated parmesan cheese
salt and pepper to taste
Melt butter in a large saucepan, stir in flour and remove from heat. Add milk all at once, stir and return to heat. Slowly bring to the boil, stirring continuously. Remove from heat, add salt, pepper and nutmeg to taste and stir in Parmesan cheese. Separate the eggs' yolks from the whites; stir yolks gently into the cheese mixture, beat the eggs' whites until stiff peaks form. Fold beaten whites into the cheese mixture, then pour the mixture in a greased soufflé tin and bake in a slow (180º C) oven until golden and well risen. Remove from oven and serve immediately.

Last updated 28 jun 2011 | | aquasapone | mayfield | soap naturally | soap list

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