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Is Cheese Good for You?
It’s a good source of calcium and protein but also can be high in saturated fats and sodium
Cheese, please? The popular food is a good source of calcium and protein, but how much is too much?
Organic Salad with Roasted Vegetables, Salad Leaves and Cheese
This makes a perfect lunch with some crusty bread.
Serves 4
Preparation time: 30 mins
Ingredients
- 1-2 aubergines
- 8 unpeeled garlic cloves
- 3 tablesp.olive oil
- 2 red peppers, halved and deseeded
- 2 tablesp. balsamic vinegar
- 4 scallions, finely sliced
- 8-10 black olives
- Salt and black pepper
- Salad leaves, generous handful per person
- 200g cheese
To Cook
Preheat the oven to Gas Mark 4, 180°C (350°F). Slice the aubergines lengthwise and mix with 6 of the garlic cloves and 1-2 tablespoons of the oil. Spread out on a baking sheet. Season well. Roast until tender – this will take approximately 20 minutes.
Grill the peppers until well blackened. Cover with a tea towel and leave to cool. Then remove the skins and cut into strips.
Whisk the vinegar with the remaining oil in a large bowl, peel and chop the remaining garlic and add to the bowl. Mix in the aubergines and peppers, scallions and olives. Taste for seasoning. Tear up the salad leaves, arrange on a large platter, top with aubergine mixture and sprinkle with cheese.
Serving Suggestions
Serve with crusty bread.
Deep fried olives stuffed with cheese. @CorrigansMayfair
Corrigan’s Mayfair@CorriganMayfair·15hAfter one is seated at Corrigan’s Mayfair, one is presented these lovely canape – Deep fried olives stuffed with cheese. They are a little preview to the fabulous dishes that follow suit. They are also highly addictive, so be warned.
Neven Maguire’s Ham, Cheese and Egg Crêpes with Griddled Asparagus – perfect tea for lots of hungry children
More From
Neven Maguire: Home Chef
Neven Maguire: Home Chef
Ingredients
- 24 asparagus spears
- 8 eggs
- 450 g swiss cheese, such as gruyère or emmental (thinly sliced)
- 8 slices of cooked ham
- 1 tblsp olive oil
- Crêpes:
- 100 g plain flour
- 1 egg
- 300 ml milk
- sunflower oil (for frying)
- sea salt
- black pepper (freshly ground)
Method
- Sift the flour and a pinch of salt into a bowl and make a well in the centre. Add the egg and whisk well with a balloon whisk.
- Gradually beat in the milk, drawing in the flour from the sides to make a smooth batter. Leave to rest for 5 minutes.
- Meanwhile, trim the asparagus spears and blanch in a pan of boiling water for 1–2 minutes, until almost tender but still with a slight bite.
- Drain and refresh under cold running water to prevent them from cooking any further and set aside until needed.
- Heat a little oil in an 18cm (7in) heavy-based pancake or frying pan. Pour in just enough batter to thinly coat the base of the pan.
- Cook over a moderately high heat for about 1 minute, until golden brown. Turn or toss the crêpe and break in an egg, then gently whisk to spread it evenly all over the crêpe.
- Season to taste.
Tomato Sauce with Onion and Butter
0 Ratings
Photo and Styling by Julia Gartland
This is the simplest of all sauces to make, and none has a purer, more irresistibly sweet tomato taste. I have known people to skip the pasta and eat the sauce directly out of the pot with a spoon.
Reprinted with permission from Essentials of Classic Italian Cooking by Marcella Hazan. Copyright 1992 by Marcella Hazan. Published by Knopf.
How to Make It
Step
Put either the prepared fresh tomatoes or the canned in a saucepan, add the butter, onion, and salt, and cook uncovered at a very slow, but steady simmer for 45 minutes, or until the fat floats free from the tomato. Stir from time to time, mashing any large piece of tomato in the pan with the back of a wooden spoon. Taste and correct for salt. Discard the onion before tossing the sauce with pasta. Serve with grated Parmesan.
Notes
May be frozen when done. Discard the onion before freezing.
Recommended pasta: This is an unsurpassed sauce for Potato Gnocchi, but it is also delicious with spaghetti, penne, or rigatoni.
http://www.foodandwine.com/recipes/tomato-sauce-onion-and-butter
Organic Salad with Roasted Vegetables, Salad Leaves and Cheese @BordBia
This makes a perfect lunch with some crusty bread.
Serves 4
Preparation time: 30 mins
Ingredients
- 1-2 aubergines
- 8 unpeeled garlic cloves
- 3 tablesp.olive oil
- 2 red peppers, halved and deseeded
- 2 tablesp. balsamic vinegar
- 4 scallions, finely sliced
- 8-10 black olives
- Salt and black pepper
- Salad leaves, generous handful per person
- 200g cheese
To Cook
Preheat the oven to Gas Mark 4, 180°C (350°F). Slice the aubergines lengthwise and mix with 6 of the garlic cloves and 1-2 tablespoons of the oil. Spread out on a baking sheet. Season well. Roast until tender – this will take approximately 20 minutes.
Grill the peppers until well blackened. Cover with a tea towel and leave to cool. Then remove the skins and cut into strips.
Whisk the vinegar with the remaining oil in a large bowl, peel and chop the remaining garlic and add to the bowl. Mix in the aubergines and peppers, scallions and olives. Taste for seasoning. Tear up the salad leaves, arrange on a large platter, top with aubergine mixture and sprinkle with cheese.
Serving Suggestions
Serve with crusty bread.
Grilled Blackberry and Cheese sandwich for evening tea @keelingsfruits
Keelings Fruits
@keelingsfruits
·
Things just got interesting.. Grilled Blackberry and Cheese sandwich for evening tea anyone? https://bit.ly/3BcKacO #KeelingsFruits #SummerBerries #GrilledCheeseSandwich #Blackberries
Organic Salad with Roasted Vegetables, Salad Leaves and Cheese @BordBia
This makes a perfect lunch with some crusty bread.
Serves 4
Preparation time: 30 mins
Ingredients
- 1-2 aubergines
- 8 unpeeled garlic cloves
- 3 tablesp.olive oil
- 2 red peppers, halved and deseeded
- 2 tablesp. balsamic vinegar
- 4 scallions, finely sliced
- 8-10 black olives
- Salt and black pepper
- Salad leaves, generous handful per person
- 200g cheese
To Cook
Preheat the oven to Gas Mark 4, 180°C (350°F). Slice the aubergines lengthwise and mix with 6 of the garlic cloves and 1-2 tablespoons of the oil. Spread out on a baking sheet. Season well. Roast until tender – this will take approximately 20 minutes.
Grill the peppers until well blackened. Cover with a tea towel and leave to cool. Then remove the skins and cut into strips.
Whisk the vinegar with the remaining oil in a large bowl, peel and chop the remaining garlic and add to the bowl. Mix in the aubergines and peppers, scallions and olives. Taste for seasoning. Tear up the salad leaves, arrange on a large platter, top with aubergine mixture and sprinkle with cheese.
Serving Suggestions
Serve with crusty bread.
Tomato Sauce with Onion and Butter
0 Ratings
Photo and Styling by Julia Gartland
This is the simplest of all sauces to make, and none has a purer, more irresistibly sweet tomato taste. I have known people to skip the pasta and eat the sauce directly out of the pot with a spoon.
Reprinted with permission from Essentials of Classic Italian Cooking by Marcella Hazan. Copyright 1992 by Marcella Hazan. Published by Knopf.
How to Make It
Step
Put either the prepared fresh tomatoes or the canned in a saucepan, add the butter, onion, and salt, and cook uncovered at a very slow, but steady simmer for 45 minutes, or until the fat floats free from the tomato. Stir from time to time, mashing any large piece of tomato in the pan with the back of a wooden spoon. Taste and correct for salt. Discard the onion before tossing the sauce with pasta. Serve with grated Parmesan.
Notes
May be frozen when done. Discard the onion before freezing.
Recommended pasta: This is an unsurpassed sauce for Potato Gnocchi, but it is also delicious with spaghetti, penne, or rigatoni.
http://www.foodandwine.com/recipes/tomato-sauce-onion-and-butter
Sligo calf minding her mum. Sligo for breakfast
Órla Ryan
@orlaryan
One of my favourite updates from Sligo is getting photos of the calf whose preferred seating position is this.
Foodaware 
http://www.bordbia.ie/consumer/recipes/