Snap, Sizzle & Cook

Sharing my love of food

Archive for the tag “Cheese”

Roast Tomato Soup

I remember as a child coming home from school, especially in the Cape Town winter months, making instant tomato soup from a packet. That’s how we rolled in the 70’s and 80’s. The more convenient the better; I guess nothing much has changed 20 to 30 years later as moms rush to stock up on 2 minute noodles for their children. However, I do believe there’s more of an awareness in todays times for fresh produce and cooking “real food” from scratch; if of course you have the time.

Soup served with toasted cheese sandwiches

Soup served with toasted cheese sandwiches

One of those recipes made from entirely fresh produce and a dish that I love is a Roasted Tomato Soup. This specific soup recipe is from Neill Anthony who currently has a show on SABC 3, called Neill Anthony – the Private Chef which airs every Sunday at 16:30. If you would like to make this very simple, delicious Roasted Tomato Soup you will need:
Ingredients
10 roasted plum tomatoes
2 cups tomato juice splash hot sauce
1 tablespoon brown sugar
80ml olive oil
4 cloves peeled whole garlic
Salt and Pepper
Preparation
Add olive oil to hot pan
Roast garlic in olive oil
Add roasted tomatoes to garlic then add tomato juice and hot sauce
Simmer till warmed through (5min)
Add to blender and blend, add olive oil and sugar whilst blending
Season to taste then pass through sieve

Advertisements

Cauliflower Patties

image

For this Low Carb snack or meal accompaniment you will need:

1 small cauliflower (grated)
1 cup of Cheddar cheese
1 egg
Seasoning (salt and pepper)
Pinch of smoked paprika (or spice of your choice)

Method:

Microwave grated cauliflower till done – 3-5 minutes on high.  Once cooled add the grated cheese, egg, seasoning and paprika.   Mix well and fry spoonfuls in olive oil, butter or coconut oil till golden and crispy.

Cheese and Marmite Sponge Cake

When I saw this cake for the first time my reaction was pretty much the same as yours is probably now. I couldn’t for the life of me imagine it tasting remotely delicious. Seeing as I’m quite a free spirit, I love to try new flavours and flavour combinations so this was right up my alley and without hesitation took my first bite. It kind of reminded me of when my daughter was young and asked me to taste her toast one morning. It looked like mud but hey, the things we do for our kids. Her concoction was fabulous. She combined peanut butter and Bovril on her toast and this cake reminded me of that. It has a sweet, salty, savoury flavour and I just love it. By the way, my one bite when I first tried it turned out to be 3 pieces of cake later; No kidding! I tasted this cake first at one of our Bible Study meetings so thanks Julie for the inspiration!
Cheese and Marmite Sponge Cake
For the Sponge Cake you will need:
1.5 cups of cake flour
1 cup of castor sugar
1 tsp of baking powder
1 tsp of Bicarb of soda
2 eggs
1 cup oil
1 cup milk
1 cup finely grated cheddar cheese
25 – 30ml marmite
Method
Sift flour, sugar, baking powder and bicarb in a bowl. Add wet ingredients and mix well with an electric hand beater ensuring no lumps. Transfer into a square baking tin (23 x 23cm) and bake in a preheated oven of 165 degrees Celsius for 45 minutes or until a skewer comes out clean.
Once the cake is baked and cooled completely, spead with a thin layer of marmite or Bovril and sprinkle finely grated cheese ontop.
Cheese and Marmite Sponge Cake

Cheese and Marmite Sponge Cake

Spicy poached ClemenGold with creamy blue cheese


ClemenGold is a lovely soft citrus fruit, the deep orange colour of sunset. The silky rind peels easily to reveal the juicy flesh and delightful aroma. And when you eat it, you can taste sun-drenched sweetness and freshness.  Combine this with a douse of good quality white Muscadel and some pickling spice and voila!! You have a dazzling partner for a very tangy flavoured blue cheese.

You will need:
375ml white Muscadel
375ml water
1tspn. Pickling spice
2 ClemenGold (peeled and with toothpicks inserted horizontally to keep the segments in place)
2 Tbsp. sugar
Blue Cheese to Serve
DSC_0011 (640x427)
Method:
Place Muscadel, water and pickling spice and sugar in a saucepan.  Bring to the boil and reduce mixture slightly till thicker and syrupy.
Reduce heat and add the ClemenGold.  Simmer for 5 minutes until soft but firm.
Leave to cool, remove toothpicks and serve with Blue Cheese and biscuits.

Post Navigation

%d bloggers like this: