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Cheese

Cheese & mushroom souffles

Cheese & mushroom souffles

Ingredients

50 g (2 oz) butter | 175 g (6 oz) closed cup mushrooms, finely chopped | 50 g (2 oz) plain flour | 300 ml (1/2 pint) milk | 3 eggs, separated | 2 tablespoons chopped fresh parsley | 75 g (3 oz) Edam cheese, finely grated | 1/2 teaspoon made mustard | salt and freshly ground black pepper

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Cheesy grilled pepper topping for baked jacket potatoes

Cheesy grilled pepper topping for baked jacket potatoes

Ingredients

1/2 red pepper | 1/2 yellow pepper | 28 g/1 oz very low fat natural cottage cheese | 1 teaspoon chopped oregano or coriander | salt and pepper

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Mushroom lasagne
  • Complexity: advanced
  • Origin: Italian

Mushroom lasagne

Ingredients

1 large onion, chopped | 2 tablespoons olive oil | 250g (8 oz) closed cup mushrooms, sliced | 1 tablespoon plain flour | 1 tablespoon lemon juice | 600 ml (1 pint) natural yogurt | 75 g (3 oz) chopped walnuts | 125 g (4 oz) lean ham, in julienne strips | 1 tablespoon fresh chopped parsley | 150 g (5 oz) no pre-cook wholemeal lasagne | 175 g (6 oz) Wensleydale cheese, grated | 6 tablespoons fresh wholemeal breadcrumbs | salt and freshly ground black pepper

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Mushroom ravioli
  • Complexity: advanced

Mushroom ravioli

Ingredients

Filling: | 1 onion, finely chopped | 1-2 garlic cloves, crushed | 2 tablespoons olive oil | 500 g (1 lb) chestnut mushrooms, finely chopped | 200 g (7 oz) ricotta cheese | 1 egg, beaten | 2-3 tablespoons fresh white breadcrumbs | 75 g (3 oz) butter | 50 g (2 oz) Parmesan cheese, grated | salt and freshly ground black pepper | Egg pasta dough: | 500 g (1 lb) strong plain flour | good pinch of salt | 4 eggs | 1 teaspoon olive oil | 1-2 tablespoons water

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Mushroom & pepper pizza
  • Complexity: medium
  • Origin: Italian

Mushroom & pepper pizza

Ingredients

Topping: | 2 tablespoons sunflower oil | 250 g (8 oz) onions, sliced | 425 g (14 oz) can chopped tomatoes | 2 tablespoons tomato puree | 125 g (4 oz) mozzarella cheese, grated | 1/2 red pepper, cored, seeded and sliced | 1/2 orange pepper, cored, seeded and sliced | 1/2 green pepper, cored, seeded and sliced | 1 garlic clove, crushed | 125 g (4 oz) mixed mushrooms, such as oyster, shiitake and chestnut, sliced | salt and freshly ground black pepper | Dough: | 250 g (8 oz) strong plain flour | 1/2 teaspoon salt | 7 g (1/4 oz) sachet fast-action dried yeast | pinch of sugar | 150 ml (1/4 pint) tepid water

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Couscous with Courgette, Cherry Tomatoes & Feta Cheese
  • Complexity: medium
  • Origin: African

Couscous with Courgette, Cherry Tomatoes & Feta Cheese

Ingredients

100g / 3 1/2 oz couscous | 170ml/6 fl oz boiling water | pinch of salt | 1 small courgette, finely chopped | juice of 1/2 lime | freshly chopped mint | 127g/4 1/2 oz cherry tomatoes, halved | 85g/3 oz feta cheese, cubed

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Mushroom fondue

Mushroom fondue

Ingredients

25 g (1 oz) butter | 2 shallots or small onions, finely chopped | 125 g (4 oz) chestnut mushrooms, chopped | 300 ml (1/2 pint) dry white wine | 250 g (8 oz) Gruyere cheese, grated | 250 g (8 oz) Jarlsberg cheese, grated | 3 teaspoons cornflour | 4 tablespoons single cream | pinch of mustard powder | freshly ground black pepper

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Spinach & mushroom roulade
  • Complexity: advanced

Spinach & mushroom roulade

Ingredients

250 g (8 oz) frozen chopped spinach, thawed, or 500 g (7 lb) fresh spinach | knob of butter | 4 eggs, separated | 25 g (7 oz) Parmesan cheese, grated | salt and freshly ground black pepper | oak leaf lettuce, to garnish | Filling: | 15 g (1/2 oz) butter | 175 g (6 oz) closed cup mushrooms, sliced | 1 tablespoon plain flour | 150 ml (1/4 pint) milk | pinch of nutmeg

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Basil & Mozzarella Salad

Basil & Mozzarella Salad

Ingredients

227g/8 oz long grain rice | 1 punnet mini plum tomatoes, halved | 1 green pepper, deseeded & diced or 1 bunch spring onions, chopped | 2 tbsp freshly chopped basil | 227g/8 oz light mozzarella cheese, cubed | 4 tbsp Get Dressed, Fat Free Dressing, Classic Italian

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Chilli Calzone
  • Time: 50 minutes
  • Complexity: medium
  • Origin: Italian

Chilli Calzone

Ingredients

1/2 x 560 g (20 oz) packet bread mix | Filling: | 2 tablespoons olive oil | 2 garlic cloves, crushed | 1 large onion, chopped | 500 g (1 lb) lean minced beef | 2 tablespoons ground coriander | 1 tablespoon chilli powder | 325 g (11 oz) can sweetcorn, drained | 375 g (12 oz) mozzareila cheese, sliced | 1 teaspoon dried marjoram | 1/2 teaspoon chopped dried thyme | salt and freshly ground black pepper

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Tuscan Bean & Pasta Soup

Tuscan Bean & Pasta Soup

Ingredients

1 large onion, chopped | 3 garlic cloves, crushed | 1 level tbsp tomato puree | 454g/1 lb fresh tomatoes, chopped or 397g/14 oz can chopped tomatoes | fresh basil leaves, torn | 397g/14 oz can cannellini beans, drained | 852-1136ml / 1 /2 - 2 pt water | 113g/4 oz dried short cut macaroni or other small pasta shapes | salt & ground black pepper | 4 level tbsp parmesan cheese, grated (optional) | freshly chopped parsley, to garnish (optional)

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Stuffed mushrooms 2

Stuffed mushrooms 2

Ingredients

625 g (1 1/4 lb) large open or flat mushrooms, the stalks removed and finely chopped, the caps sprinkled with a little lemon juice | 125 g (4 oz) carrots, diced | 125 ml (4 fl oz) beef stock | 15 g (1/2 oz) butter | 1 tablespoon plain floor | pinch of grated nutmeg | pinch of curry powder | 125 g (4 oz) cooked ham, chopped | 125 g (4 oz) cooked peeled prawns | 125 g (4 oz) Bonbel cheese, diced | 1 red pepper, cored, seeded and sliced | 125 g (4 oz) Parmesan cheese, grated | salt and freshly ground black pepper

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Beef Noodle Casserole

beef-noodle-casseroleIngredients:

175 g (6 oz) green noodles
750 g {1 1/2 lb) lean minced beef
2 tablespoons oil
2 onions, chopped
1-2 garlic cloves, crushed
2 teaspoons cornflour
425 g (14 oz) can tomatoes
150 ml (1/4 pint) beef stock
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon tomato puree
1 teaspoon dried oregano
25 g (1 oz) butter
25 g (1 oz) flour
300 ml (1/2 pint) milk
40-50 g (1 1/2-2 oz) mature Cheddar cheese, grated
salt and freshly ground black pepper

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Cannelloni Pasta with Bechamel Sauce

cannelloniIngredients:

12 flat pieces pasta, about 7 x 10 cm (3x4 inches)
450 ml (3/4 pint) Bechamel Sauce
300 ml (1/2 pint) passata
3 tablespoons grated Parmesan cheese
25 g (1 oz) butter
salt and pepper

Filling:

2 tablespoons oil
1 onion, chopped
1 garlic clove, crushed
250 g (8 oz) finely minced beef
250 g (8 oz) frozen chopped spinach, cooked and squeezed dry
40 g (1/2 oz) grated Parmesan cheese
1 egg yolk

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Pizza mushrooms

Pizza-mushrooms_cIngredients:
* 1 dessertspoon olive oil
* 2 garlic cloves, quartered
* 1 teaspoon freshly ground coriander
* 12 fresh green peppercorns in brine
* 5 ripe tomatoes, skinned, seeded and chopped
* 50 g (2 oz) can anchovy fillets, drained and chopped
* 20 open cup mushrooms, about 5 cm (2 inches) in diameter
* 75 g (3 oz) Edam cheese, grated
* 50 g (2 oz) fresh brown breadcrumbs
* 20 capers
* salt and coarsely ground black pepper

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