Paraguayan chipa

 Recipe from Antonela

Chipá 

Ingredients:

500g of cassava flour

1 egg

300 grams of cheddar (the one actually used is Pategrás but i haven't found it in England)

150g of mozzarella

100 g of butter

A spoonful of salt

A mug of milk

Chop the mozzarella and half of the hard cheese into small cubes and grate the rest. Mix the cassava flour with the cheese and salt. Add melted butter and stir. Mix the egg and milk and add it, use your hands until you get a dough (it won't be a smooth one). Preheat the oven at 180° while you make the balls. Put the balls onto a tray with baking paper and bake for 25 minutes at 6. Depending on the oven it'll take between 20 and 30 minutes, so you might want to check them when it's been 20 minutes. Let them cool down for about 10 minutes and enjoy =)

Orange and cranberry ricotta cake

2 oz / 50g of dried cranberries (can use sultanas)
8 oz / 200g caster sugar (use vanilla sugar if poss)6 oz / 150g softened butterthe finely grated zest and juice of one orange (or lemon)3 large free range eggs, separated10oz / 250g ricotta cheese8 oz / 200g self raising flour1 tsp baking powdericing sugar for dusting


Place the cranberries in a small saucepan and cover with water.  Bring to the boil, then reduce the heat and simmer for about 10 minutes.  Drain and allow to cool. Meanwhile, preheat the oven to 180*C/350*F/ gas mark 4.  Grease and line the bottom of an 8 inch spring form cake tin.

Rub the orange zest into the sugar, then add the butter and cream until light and fluffy.  Beat in the egg yolks and then the ricotta, to obtain a smooth mixture.  Add the cranberries. Fold in the flour and baking powder.

In a separate bowl, whisk the egg whites until stiff.  Stir 1/4 into the cake mixture and gently fold in the rest until thoroughly mixed, then spoon into the tin.  

Bake for just over an hour or until a toothpick inserted in the centre comes out clean.  The crust will be cracked on the top and nicely golden. Cool in the tin for a few minutes before removing to a rack.  Dust with icing sugar before serving. 

Cheese and spinach potato bake

Made this up today to feed a vegetarian friend. It also went down well with meat-eaters among the guests, and the 8-month-old baby present. Essentially, it's potatoes boulangere turned into a complete meal.

2lb of potatoes - or more or less to feed more/fewer people
1 or more onions
fresh or frozen spinach - if fresh, more than you think you need because it goes down to nothing
cheese - I used a mixture of mozzarella, goat's cheese and parmesan
milk and/or cream

Wash the spinach, then pan on a low heat with no additional water if you can help it. Cook it in batches if your pan is too small. When it has collapsed, squeeze out as much of the water as possible using a sieve, chop and reserve. Slice the potatoes thinly and store in a bowl of water to keep them from oxidising. Slice the onion thinly. Grate the cheese.

Heat the milk and/or cream and soft cheese/goat's cheese/other cheese in a pan until the cheese has melted. You could add an egg.

Butter a large shallow oven dish - or a smaller deeper one. Layer the potatoes, onion and spinach in the dish. You could put some grated cheese in one of the layers. Pour over the milk mixture. Sprinkle any remaining cheese on top.

Bake in the oven at 180C/gas mark 4 for 1 1/2 hours, approximately. It will look after itself.

Gruyere and Parmesan Allumettes

aka fancy cheese straws

110g/4oz Gruyere, finely grated
25g/1 oz freshly grated Parmesan
110g/4oz strong white flour
75g/ 3 oz butter, diced
a pinch of cayenne pepper
seasoning
a little beaten egg

Put the flour, Gruyere, butter and seasonings into a medium-sized bowl, then rub in until the mixture starts to form clumps. Form into a ball. Chill in the fridge for 15 minutes (optional but I think it makes it easier).

Preheat oven to 180C/Gas mark 4. Grease two baking sheets.

Transfer the dough to a flour-dusted board or surface, knead lightly again, then roll out into an oblong approx 20x30cm. Trim the edges. Brush with beaten egg and sprinkle with Parmesan. Cut into allumettes/straws 5mm wide and 10cm long - or any other length you like! Use a palette knife to transfer to the greased baking sheet and spread out a little if you can be bothered.

Bake for 15 minutes, then cool on a wire rack and store in an airtight tin.

Pistachio Sables

Little pistachio biscuits to serve with drinks. Having made these once I would probably make double quantities next time to make them larger.

20g/1oz shelled, unsalted pistachio nuts
40g/2oz strong white flour
40g/2oz unsalted butter, diced
40g/2oz freshly grated Parmesan
a pinch of cayenne pepper
seasoning

Chop the pistachio nuts until quite small. Mix them with the remaining ingredients. Rub the ingredients together until the mixture starts to form clumps. Press against the side of the bowl to bring it together.

Transfer to a board and knead lightly, then roll into a sausage shape. Wrap and chill in the freezer for 30 minutes.

Preheat oven to 180C/gas mark 4. Grease a large baking sheet. Slice the chilled log into discs about 5mm thick and place on the baking sheet. They do not spread in cooking so do not need to be placed far apart.

Bake for 13-15 minutes until they start to go golden around the edges. Cool on a wire rack and store in an airtight tin.

Cheese bread and butter pudding

Ingredients:

Six slices of mature bread
Butter
6 oz grated cheese
1/2 pint of milk
2 eggs
Salt, pepper and mustard powder.

Butter an oven proof dish. Butter the slices of bread thickly. Cut them into triangles.
Lay some triangles butter side down in the dish to cover the base.
Sprinkle thickly with most of the grated cheese.
Add the rest of the bread butter side up, and sprinkle with a little cheese.
Measure the milk into a measuring jug and break the eggs into it. Add a pinch of salt, pepper and mustard powder to taste. Beat well with a fork and pour the custard over the bread.

Leave to soak for an hour or more.

Bake at 425º F, 220ºC, gas mark 7, for 30 minutes.
Serve at once, piping hot.

Cottage Cheese Griddle Cakes

Ingredients:

1 tbsp melted butter
4 oz (100 g) cottage cheese
2 eggs
2 oz (50 g) Self raising flour
1 tbsp milk

1. Add the melted butter to the cottage cheese and gradually whisk in the eggs (a hand whisk or fork is fine for this).
2. Stir in the flour and milk, and mix to a smooth thick batter.
3. Grease the griddle or frying pan.
   
4. Heat the griddle or frying pan.
5. Drop spoonfuls of the mixture onto the griddle. Turn them over with a wooden spatula or with a knife and wooden spoon. They should be golden on both sides by the end.
6. Serve freshly cooked with crisp hot bacon, honey, jam or jelly.

"These scones are very light and digestible, and particularly good for anyone who does not want much starch in his diet."

Savoury cheese and onion pie

Shortcrust pastry made with:
8oz plain flour
6oz butter
lemon juice

10oz cheese, (1/2 gruyere)
2 tbsp flour
2 large onions
4 tbsp butter
1 tsp chopped basil
2 large firm tomatoes
2 large eggs
1/4 pint cream
nutmeg

Line flan dish with shortcrust pastry. Grate cheese and toss with flour. Slice onions and saute in butter gently (1/2 hour). Spread 1/2 of cheese on bottom of pie dish, then spread onions over. Slice tomatoes and heat in butter. Arrange on top of onions. Cover with remaining cheese. Beat eggs with cream and pour over cheese. Sprinkle with nutmeg. Bake 35-40 mins Gas 6/200C.