Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Valentine Cheese Hearts February 17, 2017

Filed under: Butter,Cheese,Plain Flour — dogsmum @ 5:30 pm
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cheese

Of course you can make these into cheese straws or any other shape.

 

Ingredients

 

226g strong cheddar cheese, grated

56g butter, cubed, at room temperature

1 cup plain flour

3/4 tsp salt

2 – 3 Tbsp cold water

 

Method

 

Pulse everything except water together in the food processor until the dough resembles coarse sand.

Pulse in water, 1 Tbsp at a time. Remove dough from the processor, wrap in plastic, and leave at room temperature for 20 minutes. DO NOT put in the fridge or you’ll end up with a solid block, I know, I tried it 😦

Preheat oven to 175C/gas 4.

Roll out dough and cut into desired shapes.  Please on a parchment paper lined cookie sheet & bake for about 15 – 20 minutes, or until golden brown & crispy.

 

Ham, Mushroom & Potato Slow Cooker Casserole December 19, 2015

Ham

I know, it doesn’t look that appetising but believe me this is comfort food at it’s best.

 

Ingredients

5 large potatoes

2 tins Condensed mushroom soup

2 cups grated cheese

2 cups cooked cubed ham or chicken if you prefer

 

Method

Firstly peel and thinly slice the potatoes. Put a layer of potato slices in the bottom of the slow cooker, followed by a layer of soup. Then sprinkle a handful of the cubed meat over the soup followed by a handful of the grated cheese. Carry on like this until all ingredient are used.

Set the slow cooker to HIGH and leave for 6 hours.

Enjoy.

 

 

Breakfast Muffins June 28, 2015

Filed under: Cheese,Eggs,Milk,Onion,Peppers — dogsmum @ 5:22 pm
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Breakfast Muffins

Easy to make, batch bake & freeze for when you have visitors

 

Ingreadients

 

6 lrg eggs

2 Tbsp milk

1 cup of roughly chopped onion (I used spring onions)

1 cup mixed frozen peppers

1 1/2 cups grated cheese, of your choice

 

Method

 

Heat oven to 200C/gas 6.

Mix the eggs and milk together in a jug.

Oil a 12 cup muffin tin, I used spray oil as it was the easiest way.

Divide the onion, peppers and cheese between the cups of the muffin tin.

Pour on the egg, milk mixture and bake for 20 – 25 minutes. Once cooked through they’ll be a nice golden colour and all puffed up.

Now all you need is the bacon and hash browns 😉

 

 

Fried Bacon and Cheese Sandwich June 13, 2015

Filed under: Bacon,Cheese,Sandwich bread — dogsmum @ 5:34 pm
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Well I found a picture of this on Facebook and just had to try it.

You’ll need to make a cheese sandwich.

Bacon 1 Don’t use any butter, just cheese between two slices of your prefered bread.

Bacon 2

 

Put a small amount of oil into a frying pan and start to heat it while you wrap your sandwich.

Wrap the sandwich with bacon, covering the bread completely.

Bacon 3I used shortback bacon (as that’s what I had in the fridge) but I think streaky would work well too.

Place the bacon wrapped sandwich into the frying pan and fry each side for about 5 minutes, longer if you like your bacon very crispy.

Bacon 4Once the bacon is cooked, cut in half and serve, to yourself if your like me 🙂

Bacon 5I could actually only eat half of this, but boy it was good!

You could also add tomato, onion, slices of sweet pepper or anything else you can think of with the cheese.

 

 

Quiche Lorraine March 17, 2013

Filed under: Bacon,Cheese,Double Cream,Eggs,Milk,Tomato — dogsmum @ 8:10 pm
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Quiche 1

Easy cheese and bacon quiche, choose between homemade pastry or a quick shop-bought version. I used the shop-bought.

 

For the filling

 

250g/9oz English cheese, grated

2 tomatoes, sliced (optional)

200g/7oz bacon, chopped

5 eggs, beaten

100ml/3½fl oz milk

200ml/7fl oz double cream

salt

freshly ground black pepper

 

Method

 

Roll out the pastry on a light floured surface and line a 22cm/8½inch flan dish. Don’t cut off the edges of the pastry yet. Chill.

Pre heat the oven to 190C/gas 5.

Remove the pastry case from the fridge, prick the pastry all over with a fork and line the base of the pastry with baking parchment and then fill it with baking beans (dried pasta will work just as well if you don’t have baking beans). Place on a baking tray and bake blind for 20 minutes. Remove the beans (pasta) and parchment and return to the oven for another five minutes to cook the base.

Reduce the temperature of the oven to 160C/gas 3.

Sprinkle the cheese into the pastry base and add the sliced tomatoes if you are using them. Fry the bacon pieces until crisp and sprinkle over them over the top.

Whisk together the eggs, milk and cream in a bowl and season well. Pour over the bacon and cheese.  Trim the edges of the pastry.

Bake for 30-40 minutes or until set. Remove from the oven and allow to cool and set further.

 

Tip:

To freeze the quiche: Allow to cool completely, then wrap in cling film. Freeze for up to 3 months. Reheat from frozen, in a preheated oven, for 15-20 minutes, or until piping hot throughout.

 

 

 

 
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