Baked salmon with mashed potato topped with cheese by Cat Yo

Ingredients

2 strips of Bacon – baked, chopped(for garnish)
350g - 400g Salmon (rainbow trout)fillet , season with alce nero olive oil, salt and pepper
DIY Mixed Sauce:
1 tbsp alce nero balsamic vinegar
2 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp honey
Some black pepper, dried rosemary, dried parsley, garlic powder and olive oil

Preheat oven 220C
Bake salmon for 5-8mins, pour sauce over it, back to oven bake for 5 mins, topped with cheese, bake for another 5-10 mins.
Whipped Potato

Ingredients

600g potatoes, peeled n cut small cube.
1 cup chicken stock( homemade)*OR Instant chicken broth
3 - 4 tbsp milk (warm)
2 tbsp butter
Salt and pepper

1. Place potatoes into a pot, add chicken stock n top up with cold water till covered the potatoes by at least 1 inch. Bring to boil.
2. When potatoes are done, transfer ONLY the potatoes into a large mixing bowl.
Add butter to the steaming hot potatoes n mix well. Mash the potatoes with a masher or fork. Add in milk, (salt n pepper to taste). Continue mixing until all ingredients are well incorporated.

Discussion: https://www.facebook.com/photo.php?fbid=1029191050446998&set=gm.875655075836903&type=1&theater

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Cheese sticks by Shirley Tan‎

Ingredients
- 250g cold butter
- 250g Cheddar cheese (grated)
- 400g plain flour
- 100g corn flour
- A pinch of salt
- 1 egg

Instructions
1. Cut the cold butter into cubes
2. Add the butter into sifted flours and salt. Do a rubbing in method till it become like breadcrumbs.
3. Add in the grated cheese and mix well.
4. Add the beaten egg and mix till dough becomes a big ball.
5. Roll the dough and cut into 1 cm thick and cut into 6 x 1cm sticks.
6. Bake at 170 degree Celsius for 15-20 minutes.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/833406803395064/

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Cheese stick by Anthony Leow‎

Ingredients

-White bread
-Kraft cheese stick
-1 Egg
-Japanese breadcrumb

-Toothpick

Direction
-Flatten the bread with rolling pin
-Place the cheese stick in the bottom end and fold up both end of the bread then roll the bread with the cheese stick inside. ( wrap tightly if not the cheese stick will flow out when you fried and will end up with empty cheese stick haha)
- Secure the both end of the roll with tooth pick.
-Dip into the egg, make sure cover the whole bread roll.
Dip into the Japanese breadcrumb., also make sure cover the whole bread roll.

Deep fried and serve hot.
May dust some Italian herbs on top.

Note: if the oil not hot enough, it will be very oily
If you hot, the breadcrumb will burnt and leave a bitter taste.
I can't tell how much temperature as I cook with old style haha based on visual and experience only.

Discussion: https://www.facebook.com/photo.php?fbid=10153438776005649&set=gm.833161050086306&type=1&__mref=message_bubble

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Macaroni with Mushroom and Cheese by WokkingMum Elaine‎

Recipe: http://wokkingmum.blogspot.sg/2015/05/macaroni-with-mushroom-and-cheese.html

Discussion: http://wokkingmum.blogspot.sg/2015/05/macaroni-with-mushroom-and-cheese.html

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Queso Blanco Dip

If I had to choose one type of food to live on for the rest of my life it would probably be Mexican food. I could hardly live without it. Lately I've been looking for a good Queso Blanco Dip recipe, just like what you get at a Mexican restaurant. Most of the recipes I found contained White American cheese in them. I'm not a big fan of processed cheese so I decided to go with one of my favorite cheeses that is commonly found in Mexican cuisine - Monterrey Jack cheese. It melts smoothly, it has a wonderful flavor and of course, it's not processed. 
I created my own recipe and decided to start the recipe out with a roux, not only to thicken the cheese sauce but to add a starch to the mixture to prevent it from separating and curdling. You can easily adjust this recipe to suite your taste. For example if you like a little heat you could saute some diced fresh jalapenos along with the onion or add pickled jalapenos at the end of cooking. If you don't like jalapenos you could just use cayenne pepper for a little heat. You could even replace the optional ingredients with a bit of chunky salsa (just strain of some of the liquids). And as noted below you can leave out all the chunky ingredients if you just want a simple and velvety smooth cheese sauce.
This dip is unbelievably good and it's surprisingly so simple to make. I'm pretty sure it would be hard to find someone who didn't love this dip at the next party you're hosting. Cheesy, carb heavy, Mexican food goodness. Enjoy! 

Queso Blanco Dip
Yields about 2 cups

Ingredients:
2 Tbsp butter
1/4 cup finely chopped onion*
1/4 tsp crushed garlic*
2 Tbsp all-purpose flour
1 1/4 - 1 1/2 cups whole milk (for thicker sauce use lesser portion)
8 oz. finely shredded Monterey Jack cheese

Optional ingredients:
1 Roma tomato, seeds removed then diced
2 Tbsp canned, diced green chilis
1 Tbsp chopped fresh cilantro

Directions:
Melt butter in a medium saucepan over medium-high heat. Add onion and saute until soft about 4 minutes, adding garlic during the last 30 seconds of sauteing. Whisk in flour, and cook stirring constantly, about 30 seconds.  Slowly pour milk into mixture, while whisking vigorously. Bring mixture just to a gentle bubble stirring constantly, then reduce heat to low. Allow to rest over low heat 2 minutes, stirring occasionally. Add in finely shredded Monterrey Jack cheese and cook over low heat, stirring constantly until cheese melts (it will take the cheese a minute to melt, at first it may look curdled but that just means the cheese hasn't fully melted yet so continue to cook until completely melted). Stir in optional ingredients. Serve warm with tortilla chips (or serve over tacos etc. Note that it will thicken as it rests so reheat to thin if desired).

*For a smooth cheese sauce without the chunky ingredients, omit the chopped onion and crushed garlic. Replace it with 1/2 tsp onion powder and a generous pinch of garlic powder. Since you won't need to saute simply melt the butter then add the flour, garlic powder and onion powder and continue as directed and omit the optional ingredients.

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Caprese Grilled Cheese

Anything that contains the word "Caprese" in the recipe title, I'm in. I love Caprese entrees and appetizers and I love a hot off the griddle grilled cheese. When the two are combined together you get an intensely delicious sandwich that you won't easily forget. Obviously you don't have to use fresh bread as I listed in the recipe, but I figure if you are going to fill a sandwich with fresh mozzarella, fresh tomatoes and fresh basil then you may as well keep a good thing going. Looking for a delightfully simple and quick lunch or dinner idea? Look no further because it doesn't get much easier than grilled cheese and this is grilled cheese done right. Enjoy!

 Caprese Grilled Cheese
Yields 1 serving

Ingredients:
2 slices fresh bread (I recommend sourdough or rustic white bread)
3 oz fresh mozzarella, sliced into rounds or grated*
4 - 6 Roma tomato slices
1 Tbsp chopped, fresh basil ribbons
freshly ground black pepper, to taste
2 tsp extra virgin olive oil or 1 Tbsp butter
1/2 clove of garlic, for rubbing bread 

Directions:
Layer Mozzarella rounds in an even layer over one slice of bread followed by an even layer of sliced tomatoes. Sprinkle basil ribbons over top and season with ground black pepper to taste, then cover with remaining slice of bread. Drizzle 1 tsp olive oil in a non-stick skillet, heat over medium-low heat and tilt back and forth to evenly coat (heat the oil long enough for it to glide easily across the pan but don't heat it to smoking point before adding sandwich or it the bread will toast before the cheese has a chance to melt. If using butter, spread 1/2 tbsp butter on both top and bottom of sandwich and heat skillet over medium heat), add sandwich, cover with lid and cook until sandwich is golden brown on bottom, about 2 minutes. Then lift sandwich out of skillet and drizzle remaining 1 tsp olive oil into skillet, tilt pan back and forth to evenly coat. Carefully flip sandwich to opposite side then return to skillet, cover with lid and continue to cook until bottom side is golden brown and cheese is melted through. Remove from skillet and lightly brush garlic clove along toasted sides of bread. Serve immediately.

*When I don't have fresh mozzarella on hand I will sometimes use low-moisture part-skim Mozzarella which is also delicious.

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Cannoli Cupcakes

All the deliciousness of a cannoli without the frying mess!? Yes indeed. These cupcakes are complete and utter bliss! I have a total weakness for cannolis so I was so excited to see they come in cupcake form. I love all things pastry and all things cupcake and these are the best of both worlds combined into one decadent, out of this world dessert. These are deliciously indulgent and perfectly dainty. They are fancy enough that I felt it was an occasion worth getting out my Grandmother's fine china set, sipping milk out of a tea cup and gently using a fork as if I were a Queen. That is until after one bite, I quickly forgot that fancy mannered moment and rather wanted to drop my fork and shove the entire cupcake in mouth and devour all of it in it's entirety without leaving a smidgen of a crumb behind. And then steal everyone else's. Yes just that good. These are one of the best cupcakes I've ever had and they will definitely be going on my list of favorite cupcakes that I will make time and time again. I think I'm going to want this in layered cake form for my birthday garnished with a few of the real thing.

If you haven't tried Mascarpone cheese (which makes up half the cannoli filling for the cupcake) then you must! It is the most heavenly cheese made. The texture and taste are somewhat similar to cream cheese yet so much better. It's fluffy and soft, with a light buttery sweetness to it. I could eat it by the spoonful. It's an Italian cheese so you will likely find it in the specialty cheese section of many grocery stores. The cost is about twice that of cream cheese but sometimes a little splurge is definitely worth it. Enjoy!  

Then one up close and personal pic. 

Wanna bite? I know I do.

Cannoli Cupcakes

Yields 1 dozen

Ingredients:

1 1/2 cups all-purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

1 cup granulated sugar

1/2 cup salted butter, at room temperature

2 large eggs

1 1/2 tsp vanilla extract

1/2 cup sour cream

2/3 cup Mascarpone cheese

2/3 cup Ricotta cheese, strained slightly*

5 Tbsp powdered sugar

1 1/2 cups heavy cream

1/2 cup powdered sugar

2 Tbsp cocoa powder

1/2 tsp vanilla extract

3 Tbsp mini semi-sweet chocolate chips, for garnish

Directions:

For the cupcake ~ Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder and salt, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and sugar on medium high speed until pale and fluffy, about 3 - 4 minutes, occasionally scrapping down the sides of the bowl. Stir in eggs one at a time mixing until combine after each addition. Mix in sour cream and vanilla. With mixer set at low speed, slowly add dry ingredients and mix just until combine, scraping down sides and bottom of bowl as needed. Divide batter among 12 paper lined muffin cups, filling each cup about 2/3 full (about 1/4 cup batter per each). Bake in preheated oven 21 - 24 minutes until lightly golden and toothpick inserted into center of cupcake comes out clean. Allow to cool several minutes before transferring to wire rack to cool. Cool cupcakes completely.

For the cannoli filling ~ In a small mixing bowl, using a rubber or silicone spatula, blend together Mascarpone and Ricotta cheese while running and pressing mixture along bottom of bowl to create a smooth texture while removing any lumps. Add in 5 Tbsp powdered sugar and mix until well blended.

For sweetened chocolate whipped cream ~ In a mixing bowl, using an electric hand mixer set on low speed, blend together heavy cream, 1/2 cup powdered sugar, cocoa and vanilla until combine. Increase mixer to medium-high speed and whip until stiff peaks form. 

To assemble cupcakes ~ Spread about 1 1/2 Tbsp cannoli filling over the top of each cupcake, then pipe sweetened chocolate whipped cream over cupcakes. Garnish with mini chocolate chips. Serve within the next 3 hours (as the whipped cream will begin to break down after that). Store in refrigerator in an airtight container.

*Measurement taken before straining. To strain, I just placed the ricotta onto a layer of clean paper towels then wrapped it up and squeezed to strain out the liquids, then did this same step once more with a new batch of paper towels. You don't need all of the liquid removed just some of it. I used part skim Ricotta but whole milk Ricotta works too.

Recipe Source: adapted slightly from Tide and Thyme who adapted it from Fabulicious! by Teresa Giudice

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Caprese Lasagna Roll Ups

Aww, just look at all the gooey, soon to be stretched and strung (upon my no longer empty fork) cheese and dream of what could be yours =)! Italian comfort food at its finest.
The saying third times a charm, it's true. Yes this is my third attempt at creating what I'd envisioned, and at last a beautifully delicious success. 
The first time I tried Chicken Caprese lasagna roll ups - strange texture and not my favorite flavor, the second time around I omitted the chicken and made them using fresh Mozzarella - far to soupy and (I was expecting some liquid but I'm telling you half the baking dish was filled with the liquid from the fresh Mozza). The texture of the fresh Mozzarella seemed a little gummy when it melted too. So, the third time I went with a more traditional cheese feeling with the average low-moisture part skim Mozzarella cheese and lots of it, a bit of Parmesan for flavor and a little Ricotta for texture and glueage (I know that's not a word, but I say it should be). The egg white also helps glue and bind the mixture together, I decided to omit the yolk because I wanted to keep my cheese filling nice and white so it has that Caprese-y look. Besides, omitting the egg yolk is my attempt at making them healthier. That's laughable I know. I say cheese = calcium, so this is somehow good for me =). 
This dish has everything you find in the traditional Caprese flavors and many of the traditional lasagna flavors. Really this is lasagna simplified both in flavor and preparation. With that I don't mean to say their flavor is bland and boring, they are just simple yet incredible flavors. To create the Caprese style filling, you begin with a cheese filling that's mostly Mozzarella, then it's layered with fresh Roma tomato slices and sprinkled with fresh basil. Then you roll it up and top it with a simple marinara sauce made from crushed Roma tomatoes, and you sprinkle over more Mozzarella cheese, bake it and then garnish it with fresh basil ribbons. So, they are Caprese inside and out. I love the fresh flavors of this entree and all that heavenly cheese of course! Who knew vegetarian could be so good? Enjoy!

This is how the layering should look, this was attempt 2 with fresh Mozzarella (which I highly don't recommend). I just didn't want to take a third round of pictures of the prep, so the only difference when you make them will be the use of shredded mozzarella rather than the fresh Mozzarella in the bottom layer. The top picture was end result of recipe listed.

Caprese Lasagna Roll Ups
Yields 8 servings

Ingredients:
8 lasagna noodles, uncooked
14 oz freshly shredded, low-moisture part skim Mozzarella cheese, divided
3/4 cup Ricotta cheese
1 large egg white
1/3 cup freshly, finely shredded Parmesan cheese (about 1 1/4 oz)
freshly ground black pepper
3 - 4 medium Roma tomatoes, thinly sliced (about 1/6 inch thick slices)
1/4 cup chopped fresh basil, plus more for garnish
1 cup Simple Marinara Sauce, recipe follows 

Directions:
Preheat oven to 350 degrees. Cook pasta according to directions listed on package to al dente. Drain pasta (DO  NOT rinse with water) and align lasagna noodles in a single layer on a large sheet of parchment or wax paper.
For filling, in a large mixing bowl, whisk together ricotta cheese and egg white until well blended. Stir in Parmesan cheese. Mix in 12 oz. of the Mozzarella cheese and season with black pepper to taste (I wouldn't recommend seasoning with salt just because the cheeses already have plenty of salt). 
Place 1/4 cup of the cheese mixture over each lasagna noodle and spread into an even layer, going from one end of the lasagna to the other. Align 4 thin tomato slices over cheese mixture then sprinkle fresh basil over top. Snugly roll lasagna noodles to opposite end. Spread about 1/4 cup pasta sauce in the bottom of an 11 x 7 inch baking dish. Align lasagna roll ups, seam side down in dish. Top each roll up with about 2 Tbsp of the pasta sauce (covering edges of pasta so they don't dry out while baking). Sprinkle top with remaining 2 oz. shredded Mozzarella. Bake in preheated oven 30 minutes. Remove from oven, plate pasta and garnish with plenty of basil ribbons. Serve warm.


Simple Marinara Sauce
2 Tbsp extra virgin olive oil
1/4 cup finely chopped yellow onion
2 cloves garlic finely minced
1 (28 oz) can crushed tomatoes
salt and freshly ground black pepper to taste


Directions:
Heat olive oil in a medium saucepan over medium high heat. Add onions to hot oil and saute about 3 minutes until soft, adding garlic during last minute of sauteing. Pour in crushed tomatoes and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer and allow sauce to cook for about 25 - 30 minutes (which will allow some of the water in crushed tomatoes to evaporate) while you prepare pasta and lasagna filling (you can freeze or refrigerate left over sauce in a small airtight container for later use, adding fresh basil if desired).

Recipe Source: Cooking Classy

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My Favorite Broccoli Cheese Soup

So I woke up bright and early today to create what I thought was a genius idea, a light broccoli cheese soup. Well, lets just say it failed epicly because broccoli cheese soup is just not meant to be light. It's not the same without some butter, lots of cheese and a little cream. It lacked far too much, so I tossed it down the sink and began again - the right way. With all the goodness it's intended to have. Sometimes it's worth the calories! I went with a larger portion milk to a lesser portion of cream, so it's better for you than a mostly cream or half and half version at least =). I threw in one of my favorite herbs, a bit of thyme (I tossed a bit into my gravy yesterday too it compliments a lot of foods). Then, I couldn't stick with just one type of cheese so I had to add in some Parmesan. I may call it the secret of the soup. You could even up it to 2 oz of Parmesan if you want a slightly more pronounced flavor. It really gives the soup a perfect little kick without being overpowering. Just be sure you use freshly grated cheeses, no pre-shredded in this recipe or the smooth texture of the soup would likely be ruined. Also, when I state in the recipe to very finely grate the Parmesan I mean on the funky looking, pokey side of the box grater. Grating it this way helps it melt quicker and smoother. 
I love that this soup is hearty without being too heavy. It's filling enough that it can be served as the main course. All you need is this and some fresh Crusty Rustic Bread (I live on the stuff lately) and you've got yourself an incredibly delicious, simple and comforting meal. This is definitely my new favorite Broccoli Cheese Soup! Enjoy!

Chop the broccoli into small pieces and finely grate the Parmesan (the Cheddar can be grated on the large or small grate, it will melt quickly either way).

Broccoli Cheese Soup
Yields about 4 - 6 servings

Ingredients:
1/3 cup butter, diced in cubes
1 cup diced yellow onion (about 1/2 large onion)
1 large clove garlic, finely minced
1/4 tsp dried thyme
1/3 cup all-purpose flour
3 cups milk (I used 2%)
2 cups chicken broth
1/2 cup heavy cream
3 cups finely chopped, fresh broccoli pieces*
6 oz. freshly grated Sharp Cheddar cheese
1 oz. freshly, very finely grated Parmesan cheese (or more to taste)
salt and freshly ground black pepper to taste (I used about 1/2 tsp of each, but this will vary depending on the brand of cheeses and your salt/pepper preference).

Directions:
Melt butter in medium saucepan over medium high heat. Add in onions and cook, stirring frequently until soft, about 3 minutes. Add in garlic, dried thyme and flour, and cook for about 1 minute, stirring constantly. While whisking, slowly pour in milk, chicken broth then cream. Cook, stirring frequently, just until mixture begins to gently bubble, then reduce heat to medium low, add in broccoli pieces and cook until broccoli is tender about 6 - 8 minutes, stirring frequetly. Turn heat off, add in cheese and stir until melted, season with salt and pepper to taste. Serve warm. 

*From about 3 heads of broccoli, use floret portion only. I began with about 1 lb broccoli crowns, chopped off majority of the stems, then chopped the florets into very small pieces about 1/4 - 1/2 inch. 

Recipe Source: Cooking Classy

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