Tag: cheese

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Foodie Friday: Ed Halmagyi’s cheesy mac-o-lanterns

With Halloween fast approaching, we thought we’d share a sugar-free but no less fun treat with these cheesy mac-o-lanterns by Mitsubishi Electric Australia ambassador Ed (Fast Ed) Halmagyi.

Cheesy mac-o-lanterns

A quick, easy, creative and kid friendly dish for this halloween

  • 75 g unsalted butter
  • 50 g plain flour
  • 2 cups warm milk
  • 2½ cups boiling water
  • 250 g dried macaroni pasta
  • 1½ tsp garlic powder
  • 1½ tsp onion powder
  • 1½ tsp mustard powder
  • 1½ tsp dried sage
  • sea salt flakes and freshly-ground white pepper
  • 1 cup grated mozzarella
  • 1½ cups grated Colby cheese
  • 8 small orange or red capsicums

  1. Combine the butter and flour in a large saucepan set over a moderate heat and cook for 1 minute, until it resembles wet sand. Whisk in the milk and bring to a simmer, whisking constantly. Add the water and simmer again.

  2. Mix in the paste and spices, then season generously with salt and pepper. Stirring well. Boil rapidly for 5 minutes, stirring often, then reduce the heat to moderate and simmer for a further 15 minutes, until the pasta is al dente.
  3. Stir in the cheeses, then set aside for 5 minutes.
  4. Use a small sharp knife to carve a ghoul face into the side of each capsicum, then remove the lid and seeds. Fill with macaroni mixture, then set the lid back on again.

Foodie Friday: Guy Turlandʼs salt, nori and ginger crusted salmon

A succulent salmon dish from Guy Turland to celebrate World Salmon Day earlier this month with Tassal Salmon.

Foodie Friday: Pear, chocolate & hazelnut tart

Bake this pear, chocolate & hazelnut tart for your next dinner party to send the guests home happy. This recipe…
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Foodie Friday: Top 5 cheeseboard mistakes

Who doesn’t love a cheese board?! Always guaranteed to impress your guests, especially if beautifully styled! But there are a few fromage faux pas which Williams Sonoma are kindly warning us about today. Read on for how to get your platter just perfect.

1. Taking cheese from fridge to table.
Cold cheese is never fun. Temper it for 30 to 40 minutes before the party starts (depending on how hot the room is). Why? You’ll get more of a bouquet from each bite and really notice the flavours.

2. Sticking with the basics.
We all have our tried-and-tested favourite tasting-plate foods but you can get a little more adventurous with cheese to stop the plate becoming predictable. Instead of plucking a generic cheddar off the shelf, try and pick up something a little more unusual from your farmers’ market or local producer.

3. Starting with a strong cheese. 
Try to arrange your cheeses so people are tasting the more subtle cheese first. It’s been noted that people tend to eat cheese from left to right or go for the closest part of a cheeseboard first, working their way to the back. Start with the mildest, then work up to the most intense, so people’s palates aren’t exhausted.

4. Not having enough knives.
If you can have a separate small knife for each cheese, great, but this usually isn’t practical, so it’s okay to have a knife for soft items and another for firmer ones. For soft cheese, think about one with a thin knife edge so you don’t lose a tonne of gooey cheese to the knife. For example, pick a steak knife over a butter knife.

5. Skipping the sampling. 
Taste everything you’re serving before guests arrive. Not only will you know everything works well together – you won’t miss out yourself!

Prefer your cheese cooked? Try this Mac and cheese recipe!

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Foodie Friday: Mac & cheese with Swiss chard and breadcrumbs

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In this indulgent dish from Williams-Sonoma, heavy cream plus aged gruyère and parmesan cheeses melt to a creamy consistency and stand in for the traditional flour-thickened sauce to make a dish that’s both vegetarian and hearty. Serve this rich dish with a refreshing romaine salad or seasonal steamed vegetables that have been lightly dressed. 

Macaroni and Cheese with Swiss Chard and Sage Breadcrumbs-652x652

Ingredients

  • 1 1/2 tbsp olive oil
  • 1/2 large onion, finely chopped
  • 1/2 large bunch Swiss chard, stems trimmed, leaves chopped
  • Salt and freshly ground pepper
  • 1/2 cup heavy cream
  • 250g elbow or shell pasta
  • 1 tbsp minced fresh sage
  • 1 slice bread, made into crumbs in a food processor (about 1/2 cup crumbs)
  • 1 cup grated aged gruyère cheese
  • 2 tbsp grated parmesan cheese

Method

In a large nonstick frying pan over medium heat, warm 1 tbsp of the oil. Add the onion and sauté for 4 minutes until beginning to soften. Add the Swiss chard and sprinkle with salt and pepper. Cook for a further 4 minutes, or until the chard is tender. Stir in the cream and remove from the heat.

Meanwhile, bring a large pot of salted water to the boil. Add the pasta and stir well. Cook until the pasta is al dente, stirring frequently.

In a small nonstick frying pan over medium heat, warm the remaining 1/2 tbsp oil. Add the sage and cook for 30 seconds until fragrant. Add the breadcrumbs and cook until browned and crisp, stirring frequently. Season to taste with salt and pepper.

Drain the pasta reserving 1/2 cup of the pasta cooking water. Add the pasta to the frying pan with the chard. Add both cheeses and stir over medium heat until the cheeses melt and the pasta is coated, thinning with the pasta cooking liquid as needed. Season to taste with salt and a generous amount of pepper. Divide the pasta among 4 warmed plates, sprinkle with the breadcrumbs and serve immediately. Serves 4.

–If you’d like to brush up on your kitchen skills, head to the Williams-Sonoma Sydney Cooking School to learn the tricks of the trade. 

All our recipes.

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Foodie Friday: After-school Parmesan Popcorn

And, just like that, here we are again: back to school, and work, and another year that promises to be busier than the last. Now that the summer holidays are already a distant memory, here’s an after-school snack to help keep things fun, easy and healthy in the kitchen.

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Parmesan popcorn is satisfying, savoury and simple to make in large batches. It’s fun for the kids to prepare, too. There’s nothing like getting the kids making their own food to help them appreciate the importance of good ingredients and healthy eating.

The popcorn poppers available at Williams-Sonoma are the healthiest, smartest way to prepare popcorn in the microwave. There’s no need to buy expensive sachets of special “microwave popcorn” (which usually contain added flavourings). There’s also no need to cook with oil when you use one of these or these. All you’ll need is a bag of popping corn kernels from the supermarket (which is incredibly affordable and will make several generous batches).

The best part of all is that you can use the very best ingredients you can find. Beautiful, freshly grated Parmigiano-Reggiano is a bit of a luxury, but the taste is really worth it. And if you grate it on a fine Microplane grater, you’ll see that a little goes a long way. High-quality extra-virgin olive oil, good sea salt flakes and freshly ground black pepper will also ensure this is one kids’ snack with serious gourmet cred.

STYLING TIP The kids will love flavouring their own popcorn to taste, so you can leave this part to them! But if you’re making this for a party snack instead of after school, then you could craft serving cones from greaseproof paper or parchment – simply seal with a sticker or twist at the bottom to secure. Parmesan popcorn is also perfect for kids on the go. Fill a brown paper lunch bag or plastic ziplock bag with as much popcorn as it will take – you can be sure it’s the one snack that won’t be left to rot in their school bag.

Ingredients

  • 4 cups popped popcorn
  • 1/4 cup olive oil
  • 1/2 cup freshly grated Parmesan
  • Sea salt and freshly ground pepper, to taste

Method

Place the popcorn in a large bowl and drizzle with the olive oil until lightly coated. Sprinkle with the cheese and toss gently until it is evenly distributed. Season with salt and pepper. Makes 4 cups.

–If you have a New Year’s resolution to cook more at home for the family, book yourself into a class at the Williams-Sonoma Sydney Cooking School. There’s a range of classes for both beginners and experienced cooks, where you can up your culinary game in a fun and relaxing environment.

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Foodie Friday: Mini Ricotta Doughnuts 

What are the weekends for if not for a little indulgence? These Italian-inspired doughnuts are filled with good, wholesome ingredients and they’re not overly sweet, making them the perfect treat for any time of day – even breakfast. Yep, we’re going to say it, they’re almost good for you.

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Ricotta is a perfect ingredient for spring, being the most simple fresh cheese around. Traditionally, it’s made with the whey left over from the production of other cheeses and always is best when it’s freshly made. You can easily make your own, too, by heating cream and full-cream milk, adding vinegar and salt, and then draining the mixture over cheesecloth. There are countless recipes online to try.

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The addition of ricotta makes this dough light and tender, which is perfect for yielding deliciously fluffy fritters with a sophisticated tang. The flavour is further elevated by the lemon zest (you could substitute orange zest) and fresh thyme. Choose a neutral-tasting honey so it doesn’t overpower the delicate flavour of the fritters. Or you could ditch the honey drizzle altogether and simply finish with a dusting of icing sugar.

STYLING TIP These delicious little morsels should be served and enjoyed as quickly as possible after cooking. They are a rustic dessert, so keep presentation casual and simple. If you’re serving to guests at the table, consider presenting the honey drizzle in small shot glasses garnished with an extra sprig of thyme.

Ingredients

  • Canola oil for deep-frying
  • 3/4 cup (125 g) plain flour
  • 2 tsp baking powder
  • 2 tsp finely grated lemon zest
  • 1/4 tsp salt
  • 1 cup (250 g) full-cream ricotta
  • 2 eggs, lightly beaten
  • 2 tbsp sugar
  • 1 1/2 tsp vanilla extract

For the honey drizzle:

  • 1/4 cup (90 g) honey
  • 1 tsp coarsely chopped fresh thyme
  • 1 tsp finely grated lemon zest

Method

Pour oil to a depth of 4 cm into a deep, heavy saucepan and heat to 190°C on a deep-frying thermometer.

In a bowl, whisk together the flour, baking powder, lemon zest and salt. In a large bowl, whisk together the ricotta, eggs, sugar and vanilla. Add the dry ingredients and whisk until well blended.

Working in batches, gently drop level tablespoonfuls of the batter into the hot oil and fry, turning occasionally, until golden, about 3 minutes (be careful, hot oil will spit). Using a slotted spoon, transfer to paper towels to drain. Allow the oil to return to 190°C between batches.

Meanwhile, in a small saucepan, warm the honey, thyme, and lemon zest, stirring occasionally, until a thin, fragrant sauce forms. Serve alongside or drizzle over the finished doughnuts. Makes 24 doughnuts.

–This recipe is adapted from one in Dessert of the Day by Kim Laidlaw.  Head to Williams-Sonoma  for more foodie inspiration, or book a cooking class in their Sydney Cooking School.

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Foodie Friday: The Ultimate Cheese Platter!

If cooking doesn’t come naturally to you, or you don’t feel confident in the kitchen, or are short on time, or just prefer to expend your energy on the tabletop styling instead of the stovetop, or if all of the above apply, then the sentence “come round for a little wine and cheese” was made for you. After all, cheese is always a good idea! And forget the rulebook, just go with what works for you: serve it as a starter to whet the appetite, or as a pre-dessert indulgence, or just give it the attention it warrants and make it the focus of your evening.

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Serious aficionados will tell you that spring is the very best season for cheese – it’s when the flavours are at their most mild and delicate, thanks to the animals’ diet of tender greens. Not all of us are lucky enough to be able to buy cheese so fresh and seasonal, but you can still create a sensational cheese plate with a little guidance from Williams-Sonoma.

Which cheese to choose and how many is too many?

You can serve one carefully chosen cheese and let its extraordinary qualities shine, but in general, an assortment of three cheeses offers variety without overwhelming guests. When making your selections, diversity can be created in different ways: cheese age or type (one bloomy rind, one semi-firm, one blue); milk type (one cow’s milk, one goat’s milk, one sheep’s milk); country of origin (one French, one Spanish, one English); or even locale (such as three from the Yarra Valley). Ultimately, you’ll want a range of flavours and textures, from creamy and buttery to crumbly and salty, and a mix of shapes and colours.

Storing & Serving

Cheeses are best freshly cut from the wheel, so where possible avoid buying pre-wrapped pieces. Storage is always a balancing act; cheese must “breathe” or release moisture, but it also needs to stay moist and not dry out. Whenever possible, buy cheeses on the day of serving and keep the wedges at cool room temperature on a board or under a glass dome. When refrigerating, ditch the plastic wrap in favour of waxed paper.

Always let cheese come to room temperature before eating it. This may take up to a couple of hours. Arrange the pieces so that they are easy to cut, such as laying a wedge on its side. Consider making the first cut yourself, as a guide, slicing so that each piece will have a little bit of rind. This helps avoid an empty chunk of rind at the end of serving.

Accompaniments

Choose accompaniments to match the cheese, season, and occasion, keeping flavour and texture in mind. Chutneys, jams, or tapenades are all delicious, even served straight from their small jars. Or try sweet sides like honeycomb or fresh, dried or candied fruits; or salty bites, such as olives, salumi or nuts. Always have plenty of fresh baguette slices or rustic crackers alongside.

Styling Tips

It’s really all about great flat surfaces that encourage guests to dig in, again and again. Marble and slate keep the cheese and fruit cool during service, while wood’s natural warmth enhances the cutting experience. A mix of all three looks gorgeous, too! Leave plenty of space in and around the cheeses, accompaniments and the edge of the board so things don’t get too messy. And give each cheese its own knife: rounded knives are best for spreading luscious, creamy cheeses, and sharp knives are ideal for cutting hard aged cheeses. A cheese knife with tines is perfect for transferring slices to plates. Cheese markers are a thoughtful addition, making each variety seem that little bit more special. A final stylist’s flourish? Edible leaves and even a scattering of edible spring flowers will really bring your display to life.

Still in need of specifics? Try this inspired spring pairing.

Spring Cheese Plate with Apricots and Almonds

Ingredients

180-250 g fresh goat’s milk cheese

180-250 g hard sheep’s milk cheese such as Pecorino pepato or Truffle Pecorino

180-250 g semi-firm cow’s milk cheese such as Toma

2 apricots or peaches, thinly sliced

½ cup (90 g) natural or roasted Australian almonds

To serve:

About 2 hours before serving, remove the cheeses from the refrigerator, unwrap them, and allow them to come to room temperature. When ready to serve, arrange the cheeses, apricot slices, and almonds on a cutting board, marble slab, or platter. Include a spreader for the soft cheeses and a paring knife for each of the other cheeses. Serve with baguette rounds, thin slices of rye bread or crackers. Serves 4-6.

–Head to Williams-Sonoma for lots more foodie (and cheese-related) inspiration, or book yourself into a cooking class in their Bondi Junction Cooking School.