Cheese scones.

Recipe by Chris and Jeff Galvin.


- How to make the perfect cheese scones | Life and style | The Guardian

Berlin Curd Cheese Cookies (Berlins’ke Pechyvo).

Berlin Curd Cheese Cookies (Berlins’ke Pechyvo) - The Washington Post


Serve these soft, rich bites with tea.
You’ll need a 10cm/4-inch round cookie cutter (or a glass that’s as wide).
Make Ahead: The dough needs to be refrigerated for at least 30 minutes and up to 1 day.
The cookies can be frozen for up to 3 months.

ingredients
About 5 1/3 tablespoons (1/3 cup) unsalted butter, at room temperature
1 cup low-fat small-curd cottage cheese (Quark from Tesco)
1 1/4 cups flour, plus more for the work surface
1 teaspoon baking powder
1/4 cup sugar

Combine the butter and cottage cheese in the bowl of a stand mixer or handheld electric mixer; beat on low speed until well incorporated.
Stop to scrape down the bowl.
Whisk together the flour and baking powder in a separate bowl, then add to the butter mixture; beat on low speed to form a dough.

Generously flour a work surface; turn out the dough there, then knead for a few minutes, until the dough is less sticky.
Shape it into a disk, wrap in plastic wrap and refrigerate for at least 30 minutes (and up to 1 day).

Line 2 baking sheets with parchment paper or silicone liners.
Roll out the dough to a thickness of 1/2 inch/1cm (about 14 inches/35cm across).
Flour the cutter each time you use it; you should create a total of 20 to 22 rounds of dough; reroll scraps as needed.

Pour the sugar into a wide, shallow bowl.
Dip one side of each round of cookie dough into the sugar, then fold into a half-moon so the sugared side becomes the interior.
Dip one side of each half-moon into the sugar; fold again so the sugar is on the outside.
Each cookie should look like a folded quarter-pie slice; place on the baking sheets at least 1/2 inch/1cm apart.

At this point, if the dough feels soft, place the baking sheets in the refrigerator for 15 to 20 minutes.

When ready to bake, preheat the oven to 350 degrees/175C, keeping the shaped cookies chilled.

Bake (middle rack) one sheet at a time for 30 to 40 minutes or until the cookies are lightly golden all over, turning the sheet from front to back halfway through. Transfer the cookies to a wire rack to cool completely. Repeat to bake the remaining cookies.

from “Mamushka: A Cookbook,” by Olia Hercules

Fig, cranberry and gruyere tart.

Fig,cranberry and gruyere tart
Serves 6

1 sheet puff pastry
butter
6 figs, cut into quarters
1/2 cup fresh cranberries
1 cup grated gruyere cheese
2tablespoons pine nuts
salt-pepper
1 tablespoon olive oil

1.Preheat oven to 215C.
2.Butter an ovenproof dish.
3.Place the whole sheet of puff pastry into your dish, cut off any excess pastry. (If you need to roll it out to fit your dish, do it in a little all-purpose flour).
4.Fill with figs,cranberries, cheese and pine nuts.
5.Finish off with a little salt, pepper and oil.
6.Bake until golden, about 20-25 minutes.

Enjoy!

Flaouna - a cheese filled pastry interspersed with cheese.

Great British Bake Off: What is flaouna? An easy Greek recipe | Bedfordshire News:
Flaouna (Greek: φλαούνα, Turkish: pilavuna) is a cheese-filled pastry from the island of Cyprus, which may include raisins or be garnished with sesame seeds. Flaounes are traditionally prepared for Easter.
a cheese filled pastry interspersed with cheese.
The cheese can be a mixture of Graviera, Hallumi, Mizithra and Kefalotyri insde a pastry similar to shortcrust.

If you've been inspired by the Great British Bake Off challenge, here is a flaouna recipe you can try.

Ingredients – makes 12 flaounes
Yeast dough
1 ½ lbs (750gr) strong plain flour
1 sachet easy bake yeast
1 teaspoon salt
2 teaspoons sugar
2 tablespoons olive or vegetable oil
Water to mix
Cheese filling
2oz flaouna cheese or 8oz (250gr) cheddar cheese
4oz (100gr) halloumi
1 tablespoon flour
1 teaspoon baking powder
1 tablespoon crushed dried Mint
4 eggs lightly beaten

How to make flaounes
1. Sift the flour into a large bowl and stir in the yeast, salt and sugar.
2. Add the oil and enough water to make the mixture firm.
3. Knead for 5 minutes in smooth and elastic.
4. Put the dough in a plastic bag and leave in a warm place for 1 hour to prove.
5. Grate the cheese andadd the flour and baking powder
6. Gradually stir in the beaten egg and seasonings until you have a stiff paste
7. Divide the dough into egg sized pieces
8. Roll the dough pieces into 4" (10cm) discs.
9. Add a tablespoon of filling into the centre of each disc
10. Pull the dough up at 3 points to make a triangle – you should still be able to see the filling in the centre
11. Ptress the corners together to seal and leave to rise
12. Brush with beaten egg and sprinkle with sesame seeds before baking
13. Bake for 12 – 15 minutes at 230C / Gas Mark 8 until the cheese filling is puffed and the pastry is golden.

OR:
Ingredients for filling: 1kg of Romano cheese, 250g of haloumi, 50g of fresh yeast dissolved in 125ml of warm milk and a half teaspoon of white sugar, 180g of semolina, 150g of plain flour, seven eggs, a bunch of mint, two teaspoons of baking powder, 170g of sultanas

Ingredients for pastry: 1kg of plain flour, 5g of mastic, 10g of mahlepi, 40g of fresh yeast dissolved in 125ml of warm milk and half a teaspoon of white sugar, a pinch of salt, 1 litre of milk, 250g of sesame seeds, six egg yolks

Ingredients for glaze: a dash of vinegar, 250g of sesame seeds and six egg yolks lightly beaten

Method:
To make the filling, combine the cheeses, yeast mixture, semolina, plain flour and eggs in a large bowl.
Cover and refrigerate overnight.
The following day, stir in the mint, baking powder and sultanas until well combined.
To make the pastry, place the flour, mastic, mahlepi, yeast mixture, butter and salt in a large bowl.
Adding the milk a little at a time, knead ingredients together until soft but not sticky.
Cover with plastic wrap, a towel or blanket, and set aside to rest for 1 hour.
Meanwhile, to make the glaze, place the sesame seeds, vinegar and enough water to cover in a small saucepan and bring to boil.
Drain well and spread seeds over a tea towel to dry.
To assemble, divide dough into large pieces and roll out on a lightly floured work surface until about 3 mm thick.
Using a saucer as a template, cut into 18 cm rounds.
Preheat the oven to 180°C.
Line baking trays with baking paper.
Firmly press one side of pastry rounds into sesame seeds on tea towel to coat bases well.
Place 1 heaped tablespoon of filling into centre and fold in three sides to make a rounded triangle shape, leaving a gap in centre with filling exposed.
Place on prepared trays.
Brush tops with beaten egg yolk and bake for 30 minutes, or until golden.

Three Cheese and Swiss Chard Pasta Bake Cake.

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Tartiflette Savoyarde with Reblochon Cheese.

Ski Chalet Supper: Tartiflette Savoyarde with Reblochon Cheese:


Tartiflette - it is made with potatoes, reblochon cheese, lardons and onions.
Ingredients

1.2kg potatoes, peeled and cut into quarters
200g smoked lardons (or smoked streaky bacon cut into small pieces)
2 large pink or red onions, peeled and diced (or 10 pink shallots)
2 cloves garlic, peeled and finely diced
150mls dry white wine
1 x 500g Reblochon cheese
6 tablespoons crème fraiche
butter
salt and pepper

Directions
​- Pre-heat the oven to 200C/400F/Gas mark 6 and butter an oven-proof gratin dish or shallow casserole dish.
​- Boil the potatoes until just soft. Drain them and allow them to cool before cutting them into slices.
​- Meanwhile, fry the lardons (or bacon pieces), onions and garlic until the lardons are crisp and the onions and garlic are soft and translucent.
​- Add half of the wine to the lardons and onion mixture, turn the heat up and de-glaze the wine for 2 to 3 minutes until half of it has cooked down with the other ingredients.
​- Add the cooked potatoes to the lardon and onion mixture and gently mix together. Spoon half of the mixture into the prepared dish.
​- Cut the Reblochon cheese in half through the centre, and the cut the two halves into cubes.
​- Scatter half of the Reblochon cheese cubes over the lardon and onion mixture, crust side up, then spoon the remaining lardon and onion mixture over the top. Pour over the remaining wine and spoon the crème fraiche over the top. Season with salt (not too much as the lardons are salty) and pepper.
​- Scatter the rest of the Reblochon cheese cubes over the top, crust side up again, and bake for 20 to 25 minutes until the cheese has melted and the tartiflette is golden brown and bubbling.
​- Serve hot from the oven with salad, cornichons (gherkins), pickled onions, charcuterie and crusty bread.
salt and pepper

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Three-cheese soufflé.

Eat! Donna Hay’s comfort food | The Times:



Published at 4:03PM, January 17 2015
Serves 4

Melted unsalted butter, for brushing
2 tbsp finely grated parmesan, plus 40g extra
30g unsalted butter
35g plain flour
160ml milk
4 eggs, separated, plus 1 egg white extra
100g ricotta
60g grated gruyère
½ tsp english mustard powder
Sea salt and cracked black pepper
Grated parmesan and toasted sourdough bread, to serve.

Суфле (фр. воздушный)
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Cheese Scones.

You'll never go hungry with Hungarian food - Telegraph:
Sajtos Pogácsa - Cheese cake.
Makes about 30

These yeasted puffs are doughy while hot, then denser and more scone-like when cool.

Shortcrust cheese tart.

Bill Granger Shortcrust cheese tart
Published at thetimes.co.uk, December 29 2012
Serves 4-6
• 600g ready-made shortcrust pastry
• 100g feta, crumbled
• 250g ricotta
• 200g mature Cheddar, grated
• 2 eggs, lightly beaten
• 3 tbsp double cream
• Pinch of freshly ground nutmeg
• Freshly ground black pepper
• 1 tbsp coarsely chopped rosemary leaves
• 1 egg yolk, lightly beaten

Cheese Puffs. Gougères.

Gougères: A Recipe for French Cheese Puffs | David Lebovitz:

Or here (original)
- Gougères.
A gougère in French cuisine, is a baked savory choux pastry made of choux dough mixed with cheese.

About thirty bite-sized puffs.
Two things to keep in mind when making these.
One is that you should have all the ingredients ready to go before you start.
Don’t let the water and butter boil away while you grate the cheese.
Otherwise you’ll lose too much of the water.
Second is to let the batter cool for a few minutes before adding the eggs so you don’t ‘cook’ them.
Make sure when you stir in the eggs that you do it vigorously, and without stopping.
I’m not a fan of extra dishes to wash, but the intrepid can put the dough in a food processor or use an electric mixer to add and mix the eggs in quickly.

Stilton puffs

BBC - Food - Recipes : Stilton puffs:
"If you're expecting guests this Christmas Eve, the smell of these little pastries bubbling in the oven will tempt and tease the taste buds.
Ingredients
plain flour, for dusting
1 x 380g/13oz ready-made puff pastry sheet
300g/10½oz Stilton
1 free-range egg, beaten
100g/3½oz parmesan, freshly grated
Preparation method
Preheat the oven to 200C/400F/Gas 6. Line a baking tray with baking parchment
On a lightly floured surface, roll out the pastry to 30cm/12in x 23cm/9in.
Cut the pastry into four strips lengthways and then six across, leaving you with 24 rectangles of pastry.
Technique: Rolling out pastry

Watch technique
0:32 mins
Crumble the Stilton into a bowl and crush with a fork.
Put a heaped teaspoon of the cheese into the centre left of each rectangle, brush the edges with the egg wash.
Fold the pastry over the cheese and crimp the edges to seal and place onto the lined baking tray.
Brush the outside with the beaten egg and grate the parmesan over each parcel. Make a little hole in the top of each parcel with the tip of a sharp knife.
Bake for 10-15 minutes until golden-brown all over."

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