Add cheese for a savoury

Press, 13 June 1977, Page 12

Add cheese for a savoury

By CELIA TIMMS

Down through the ages cheese has been a popular food. Every country has its favourite cheese and cooks all over the world have created countless dishes with it. It is nutritious and very versatile as it can be combined with meat, fish, pasta, eggs or vegetables. TUNA CHEESE CHOWDER Tuna Cheese Chowder is a thick and satisfying soup which is almost a meal in itself, when served with crusty bread or rolls. It is I ideal for lunch on a cold; day or a late supper in front j of a fire. Serves six. You will need: 1 large potato i cup each of diced car- | rot and celery 1 onion J cup butter | cup flour 2 cups milk 350 g Cheddar cheese (tasty) (12oz) 1,175 g can tuna (approx.) (6oz) 1,225 g can cream style sweet corn (8oz). Dried rosemary i Hot pepper sauce I Chopped chives. Method: Combine thei ' peeled potato, cut into J' inch dice, carrot, celery and: 'chopped onion with 2 cups' boiling water and a pinch of [ salt in saucepan and bring to the boil. Cover and simimer 10 minutes. Melt butter ' in small pan and blend in I flour. Gradually stir in milkj I and cook over low heat, stir- i [ring until smooth and thick-: iened. Add grated cheese and i stir until melted. Add this: [sauce to the vegetables and' I liquid together with drained and flaked tuna, sweetcorn, a pinch of rosemary and a few drops of hot sauce. Add salt to taste and serve garnished with chopped chives. SOUFFLE INDIENNE Cheese and Rice Souffle Indienne has a mild curry flavour and is suitable for a luncheon dish. Serves four. You will need:— i One-third cup uncooked rice j 3 tablespoons butter Curry powder — 1| teaspoons, or less according to taste 2 tablespoons flour I teaspoon salt i cup milk 225 g mild processed cheese (8ozs) 4 eggs. Method: Cook rice in boil-1 ing water to which the' 1

curry powder has been added; drain. Melt butter in top of double saucepan and blend in flour and salt. Gradually add milk and cook, stirring over boiling water until smooth and thickened. Stir in cheese and cool slightly when cheese is melted. Beat egg-whites until stiff but not dry. Beat yolks until thick and lemon coloured. Stir cooled cheese mixture into egg-yolks and blend thoroughly. Add drained rice and pour the mixture slowly over the beaten egg-whites, folding together quickly but lightly. Pour into straight sided ovenproof dish and bake at 1325 about 40 minutes. ; QUICHE LORRAINE Quiche Lorraine is! ; France’s classic cheese pie ■ from which the popular Egg ■ and Bacon Pie has originated. This is a richer verI sion of the latter. Serves I six. [ You will need: | Shortcrust or puff pastry H cups grated cheese 8 rashers bacon 3 eggs 1 cup cream | cup milk 1 teaspoon pepper Cayenne | teaspoon dry mustard J teaspoon salt. fork. Remove rinds from together with the cheese. : Method: Line a 9 inch pie .plate with thinly rolled pas- ; try. Prick base well with ; fork. Remove rindds from bacon and cook until crisp.! Crumble and sprinkle over! base of pastry-lined plate! toegher with the cheese. [ Beat eggs well, add crer/m; jand milk and the seasonings: and pour into pie shell. Bake iat 350 for 45 minutes or until firm and • lightly browned. Serve warm. SALSA GALLIA A good way of using up a small amount of left-over cooked chicken is in this Italian style sauce, Salsa Gallia, which is served over freshly-boiled spaghetti or macaroni. Makes four cups of sauce. You will need: 1 cup diced cooked chicken 175 g grated Gruyere cheese (6 oz) 75 g cream cheese (3 oz) 1 cup evaporated milk I (unsweetened con- : densed) 1 cup cream , teaspoon dried rosemary Salt and pepper 1 small can sliced mush- ! rooms 1 tablespoon butter Method: Put chicken, j cheese and evaporated milk'

into electric blender and buzz until a smooth paste is formed and transfer this to a saucepan with the cream. Add seasoning of salt, pepper and rosemary and cook, stirring, until smooth and bubbly. Add drained mushrooms, with the butter and simmer over very low heat for 5 minutes. Serve over hot, well-drained spaghetti or macaroni and sprinkle wkh parsley. POTATOES PROVENCALE Potatoes provencale is a delicious luncheon dish and has potatoes combined with bacon and celery, cooked in a rich cheese sauce. Serves six. You will need: 6 cups thinly sliced potato i 225 g bacon rashers (8 oz) ? cup minced or grated celery 1 cup grated or minced onion 3 tablespoons finely chopped parsley 2 cloves garlic, finely chopped or crushed (optional) 2 cups grated cheese Salt Pepper Paprika J cup olive or vegetable oil Two-thirds cup evaporated milk (unsweetened condensed) Method: Spread 2 cups of the thinly sliced, peeled potatoes in the base of a large shallow ovenproof dish (well greased). Remove rind from bacon and cook until crisp. Crumble half of this over the potatoes then add half of the celery, onion, parsley ■ and half of the grated cheese. Season with salt, pepper and paprika and; sprinkle with 2 tablespoons of oil. Repeat these layers and finally top with a layem of 2 cups of potatoes. Season this final layer and sprinkle with 2 tablespoons oil. Pour the milk over the top and bake at 400 for 30 minutes. Reduce heat to 350 and cook for 45 minutes more or until potato is tender and top golden brown. POMPUSHKES I A different type of Apple Fritter is called Pompushkes' and is well worth trying. Grated apple is combined with cottage cheese in a batter and fried as a fritter in the usual way. The result is delicious. Serves four. You will need: 1 cup of grated, peeled tart-flavoured apple 1 cup crumbled cottage cheese 2 eggs I H cups flour ___ j

1| teaspoons baking powder 1 teaspoon sugar | teaspoon each of salt, cardamon, nutmeg and cinnamon Dairy sour cream Oil for frying Icing sugar Method: Mix apple and cheese, add beaten eggs and mix well. Sift flour with baking powder, salt and spices and add alternately to the apple mixture with | cup of sour cream. Beat until light. Heat oil in pan and drop the batter from a teaspoon into this and fry until golden brown on both sides. Drain on absorbent paner and sprinkle with icing sugar. Can be served with additional sour cream or sweet cream.