Saturday, 21 April 2012

Mont d'Or

This is a simple tale about cheese...

You take some cheese, Mont d'Or, to be exact.
Then you add some whole garlic cloves, pressing the cloves right into the cheese.
Pour over a little vermouth or white whine, about 1/2 cup.

Bake in an oven at 180°C for 15 minutes.

Enjoy with some fresh, crusty bread.

Please be warned: this is a lot of cheese. A lot. So you will probably want to share this with friends. A lot of them. I promise, you'll thank me for that little bit of advice later.

Saturday, 14 April 2012

Potato & Sundried Tomato Muffins

Possibly quite foolishly, I had agreed to host and feed a group of crafty friends on the day after what was anticipated to be a very big cocktail party. So I needed some serious food that would (a) keep us going during our crafty endeavours and (b) make us forget those hangovers!

The answer - potato and sundried tomato muffins.

Potato & Sundried Tomato Muffins
Adapted from The Muffin Bible

3 cups grated potatoes
1 clove garlic, crushed
1 jar (250-300g) sundried tomatoes, drained and finely chopped
60g plain flour
1/2 tsp salt
1 tsp baking powder
3 tbs olive oil
2 eggs, separated

Preheat your oven to 200˚C.
Rinse the grated potatoes and place into a mixing bowl. Add all of the other ingredients, except for the egg whites.
With a mixer, beat the egg whites until soft peaks form. Once the egg whites are done, fold them into the rest of the mixture.
Divide the mixture into a greased muffin tin and bake for 20-25 minutes.