Quiche Lorraine is a classic French dish that is beloved around the world for its rich and savoury flavour. With a flaky pastry crust and a creamy egg and cheese filling, it’s the perfect dish for brunch, lunch or dinner. Read on to learn how you can easily make your own at home.

Star Ingredient

Gruyère

As we already mentioned earlier, the star ingredient in this recipe is, of course, the cheese. And the authentic Parisian recipe calls for Gruyère cheese, which has a rich, nutty flavour and melts beautifully. The cheese is the main source of flavour in the quiche, so it’s important to use a good quality cheese.

READ MORE: Why Gruyère is Switzerland’s most famous cheese →

Other Ingredients

• Pie Crust, pre-made
• Bacon, cut into small strips
• Butter
• Garlic Clove, minced
• Red Onion, finely chopped
• Eggs
• Thickened Cream (also known as heavy cream)
• Salt & Pepper, to taste

Scroll to the bottom to find the full list of ingredients and detailed recipe.

Printable Recipe Card

Quiche Lorraine is a delicious and easy-to-make dish that is perfect for any meal or occasion. With its creamy filling and flaky pastry crust, it’s sure to impress your guests and delight your taste buds. 

Whether you’re hosting a brunch or a dinner party, Quiche Lorraine is a classic dish that is sure to be a hit. So why not give this recipe a try and enjoy the taste of France in your own home?

Print

Authentic Parisian Quiche Lorraine

Quiche Lorraine is a classic French dish that is beloved around the world for its rich and savoury flavour.

Course Main Course

Cuisine French

Keyword Winter

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Resting Time 15 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 8 slices

Calories 427kcal

Ingredients

• 1 pie crust pre-made
• 200 g bacon cut into small strips
• 15 g butter
• 1 clove garlic minced
• ½ red onion finely chopped
• 4 eggs
• 300 ml thickened cream (also known as heavy cream)
• salt to taste
• pepper to taste
• 125 g Gruyère grated

Instructions

• Preheat your oven to 200°C (390°F).
• Place the pre-made pie crust in a 20 cm (9-inch) pie dish and prick the bottom with a fork.
  1 pie crust
• Blind-bake the crust for 10 minutes, then remove it from the oven and set it aside to cool.
• In a frying pan, melt the butter and gently fry the onion, garlic and bacon.
  200 g bacon, 15 g butter, ½ red onion, 1 clove garlic
• Cook until the bacon is golden but not too crispy. Then, drain the mixture onto a paper towel.
• In a bowl, whisk together the eggs, thickened cream, salt and pepper.
  4 eggs, 300 ml thickened cream, salt, pepper
• Add the bacon mixture and grated Gruyère to the egg mixture and stir well.
  125 g Gruyère
• Pour the egg and cheese mixture into the pie crust.
• Bake the quiche in the oven for 35-40 minutes, or until the filling is set and the crust is golden brown.

Notes

1. To ensure your Quiche Lorraine turns out perfectly, it's important to blind-bake the pastry crust before adding the filling. This helps to prevent the crust from becoming soggy. 
2. Additionally, make sure to use cold butter and water if you want to make your own pastry dough, as this will help it to be flaky.

The post Authentic Parisian Quiche Lorraine appeared first on Cheese Atlas.

If you’re looking for a simple and delicious appetiser to impress your guests, look no further than this Baked Feta recipe. Made with just a few ingredients, this dish is easy to prepare and bursting with flavour. Here is a recipe for a traditional Greek Baked Feta that is sure to be a hit at your next party.

Star Ingredient

Block of Feta Cheese

Without a doubt, the star ingredient in this dish is the Feta cheese. Feta is a tangy and salty cheese that is perfect for baking. When it is baked, it becomes soft and creamy, making it the perfect base for a variety of toppings.

For this recipe, be sure to choose a Feta that is still in a block. This will be much more effective that cheese that has already been diced. And you will definitely want to avoid any Feta (or similar cheeses) that are diced and sold in flavoured oil.

Scroll to the bottom to find the full list of ingredients and detailed recipe.

READ MORE: Why Feta is a national Greek icon  →

Prepping Tips

You will want to buy a block of Feta for this recipe. If the block is too big to fit in your dish, you can slice it. However, we do not recommend you dice or crumble the Feta because it will lose too much moisture when baking.

Moreover, you will want to avoid any pre-marinated Feta like Meredith Dairy Goat Cheese. The reason for this is that the flavours will clash with the other ingredients in this recipe.

Printable Recipe Card

Baked Feta is a delicious and easy appetiser that is perfect for entertaining. With just a few simple ingredients, you can create a dish that is bursting with flavour and sure to impress your guests. Give this recipe a try and transport your taste buds to the Mediterranean!

Print

Traditional Greek Baked Feta

Simple baked dish that will transport you to the Mediterranean

Course Appetizer, Side Dish

Cuisine Mediterranean

Keyword Quick, Vegetarian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 90kcal

Equipment

• Baking dish

Ingredients

• 200 g Feta block whole
• ½ cup cherry tomatoes
• ½ yellow capsicum sliced, also known as bell pepper
• ½ cup Kalamata olives pitted
• 2 tbsp olive oil extra virgin
• 1 tsp dried oregano
• 1 tsp dried parsley
• 2 sprigs rosemary
• 1 sprig thyme optional garnish
• mint fresh, optional garnish

Instructions

• Preheat the oven to 200°C (400°F).
• Arrange the cherry tomatoes, yellow capsicum (bell peppers) and olives at the bottom of a baking dish.
  ½ cup cherry tomatoes, ½ yellow capsicum, ½ cup Kalamata olives
• Place the block of Feta cheese on top.
  200 g Feta block
• Drizzle the olive oil over the top of the cheese.
  2 tbsp olive oil
• Sprinkle the dried oregano, parsley and fresh rosemary sprigs over the cheese.
  1 tsp dried oregano, 1 tsp dried parsley, 2 sprigs rosemary
• Bake the cheese for 20-30 minutes, or until it is soft and gooey.
• While the cheese is baking, chop the fresh thyme and mint.
  1 sprig thyme, mint
• Remove the cheese from the oven and sprinkle the chopped herbs over the top.
• Serve the cheese immediately with a sliced and buttered baguette or pita bread for dipping.

Notes

1. You will want to buy a block of Feta for this recipe. If the block is too big to fit in your dish, you can slice it. 
2. However, we do not recommend you dice the Feta because it will lose too much moisture when baking.
3. Moreover, you will want to avoid any pre-marinated Feta like Meredith Dairy Goat Cheese. The reason for this is that the flavours will clash with the other ingredients in this recipe.

The post Traditional Greek Baked Feta appeared first on Cheese Atlas.

Jalapeño Poppers are a classic appetiser that are sure to impress your guests. These spicy and cheesy bites are perfect for any party or gathering. Whether you’re looking for a crowd-pleasing snack or a tasty side dish, jalapeño poppers are a delicious and easy-to-make option.

Star Ingredient

Jalapeño

The star ingredient in Jalapeño Poppers is, of course, the jalapeño pepper. These small, green peppers are known for their spicy flavour, which pairs perfectly with creamy and tangy cheese.

Scroll to the bottom to find the full list of ingredients and detailed recipe.

Philadelphia Cream Cheese

Philadelphia cream cheese has been a beloved ingredient for over a century. Its versatility and creamy texture make it a popular choice for both sweet and savoury dishes. While there are several alternatives to Philadelphia cream cheese, its unique flavour and texture continue to make it a favourite among cheese lovers worldwide.

READ MORE: Why Philadelphia Cream Cheese is America’s favourite spread →

Prepping Tips

To make Jalapeño Poppers, it’s important to wear gloves when handling the peppers, as the oils can cause irritation to your skin.

You can also adjust the spiciness of the poppers by removing the seeds and membranes from the peppers, or by using milder peppers such as Anaheim or poblano.

Finally, you will want to freshly grate the Cheddar rather than buy pre-grated cheese. Without a doubt, this will give you the best texture and flavour.

Printable Recipe Card

In conclusion, Jalapeño Poppers are a classic appetiser that are perfect for any occasion. With a combination of spicy jalapeños and creamy cheese, they’re sure to be a hit with your guests. This easy-to-follow recipe is a crowd-pleaser that’s quick and easy to make, so give it a try and enjoy these delicious flavours!

Print

Jalapeño Poppers

Fried or baked pepper stuffed with cheese

Course Appetizer, Snack

Cuisine American

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Total Time 40 minutes minutes

Servings 24 poppers

Calories 202kcal

Ingredients

• 12 jalapeño peppers
• 250 g Philadelphia Cream Cheese
• 100 g Cheddar grated
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt adjust to taste
• 1/4 tsp black pepper adjust to taste
• 120 g plain flour
• 2 eggs beaten
• 250 g panko breadcrumbs
• vegetable oil for frying

Instructions

• Preheat your oven to 190C or 375°F. Line a baking sheet with parchment paper and set aside.
• Cut the stems off of the jalapeño peppers and slice them in half lengthwise. Remove the seeds and membranes with a spoon.
  12 jalapeño peppers
• In a mixing bowl, combine the cream cheese, grated Cheddar, garlic powder, onion powder, salt, and black pepper. Mix until well combined.
  250 g Philadelphia Cream Cheese, 100 g Cheddar, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp salt, 1/4 tsp black pepper
• Spoon the cheese mixture into the jalapeño halves, using a knife or spoon to smooth it out.
• Place the flour, eggs, and breadcrumbs in separate bowls. Dip each stuffed jalapeño half first in the flour, then the eggs, and finally the breadcrumbs, shaking off any excess.
  120 g plain flour, 2 eggs, 250 g panko breadcrumbs
• In a large skillet, heat about 1 inch of vegetable oil over medium-high heat until hot. Add the poppers in batches and fry until golden brown, about 2-3 minutes per side.
  vegetable oil
• Transfer the fried poppers to the prepared baking sheet and bake for an additional 5-10 minutes, until heated through.

Notes

1. To make Jalapeño Poppers, it's important to wear gloves when handling the peppers, as the oils can cause irritation to your skin.
2. You can also adjust the spiciness of the poppers by removing the seeds and membranes from the peppers, or by using milder peppers such as Anaheim or poblano.

The post Spicy Jalapeño Poppers appeared first on Cheese Atlas.

Cheese Soufflé is a classic French dish that is both impressive and delicious. It’s the perfect dish to serve for a special occasion or a romantic dinner at home. Despite its reputation for being difficult to make, our recipe is easy to follow and produces a light, airy soufflé with a rich, cheesy flavour.

Star Ingredient

Gruyère

As we already mentioned earlier, the star ingredient in this recipe is, of course, the cheese. And the original recipe calls for Gruyère cheese, which has a rich, nutty flavour and melts beautifully. The cheese is the main source of flavour in the soufflé, so it’s important to use a good quality cheese.

Scroll to the bottom to find the full list of ingredients and detailed recipe.

READ MORE: Why Gruyère is the most famous of Swiss cheeses →

Prepping Tips

• You can pre-grate your cheese and keep in the fridge or freezer. But you will get the best results by grating the cheese just before cooking.
• Butter the soufflé dish generously to prevent the soufflé from sticking.
• Be sure to separate the egg whites and yolks carefully, as any trace of yolk in the whites will prevent them from whipping properly.
• Whisk the egg whites until stiff peaks form to ensure that the soufflé rises properly.

Printable Recipe Card

In conclusion, this Cheese Soufflé recipe is a classic French dish that is both impressive and delicious. With simple ingredients and easy-to-follow instructions, you can create a light, airy soufflé with a rich, cheesy flavour. Whether you’re serving it for a special occasion or a romantic dinner at home, this recipe is sure to impress.

Print

Fancy French Cheese Soufflé

Cheese Soufflé is a classic French dish that is both impressive and delicious

Course Main Course

Cuisine French

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 serves

Calories 405kcal

Equipment

• 1 Soufflé dish

Ingredients

• 2 tbsp butter unsalted
• 2 tbsp plain flour
• 1 cup milk
• 4 eggs large
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/8 tsp cayenne pepper
• 300 g Gruyère

Instructions

• Preheat the oven to 190°C (375°F).
• Butter a 15 cm (6 inches) soufflé dish generously.
• Melt the butter in a saucepan over medium heat.
  2 tbsp butter
• Whisk in the flour and cook, stirring constantly, for 1-2 minutes.
  2 tbsp plain flour
• Gradually whisk in the milk and bring to a simmer.
  1 cup milk
• Cook, stirring constantly, for 2-3 minutes, or until the mixture thickens.
• Remove from heat and let cool for a few minutes.
• Beat the egg yolks in a large bowl.
  4 eggs
• Gradually whisk in the milk mixture.
• Stir in the salt, black pepper, cayenne pepper, and grated cheese.
  1/2 tsp salt, 1/4 tsp black pepper, 1/8 tsp cayenne pepper, 300 g Gruyère
• In a separate bowl, beat the egg whites until stiff peaks form.
• Gently fold the egg whites into the cheese mixture.
• Pour the mixture into the prepared soufflé dish.
• Bake for 25-30 minutes, or until the soufflé is puffed and golden brown.
• Serve immediately.

Notes

1. You can pre-grate your cheese and keep in the fridge or freezer. But you will get the best results by grating the cheese just before cooking.
2. Butter the soufflé dish generously to prevent the soufflé from sticking.
3. Be sure to separate the egg whites and yolks carefully, as any trace of yolk in the whites will prevent them from whipping properly.
4. Whisk the egg whites until stiff peaks form to ensure that the soufflé rises properly.

The post Fancy French Cheese Soufflé appeared first on Cheese Atlas.

We all love a heart-warming sweet potato soup on a cold winter day right? Take your soup and croutons game to the next level with this Sweet Potato Soup with Gorgonzola Toast recipe inspired by delicious.

Star Ingredient

Gorgonzola Dolce

Gorgonzola dolce is a soft and creamy blue cheese that originates from the Lombardy region of Italy. It is made from cow’s milk and is aged for around two to three months, resulting in a milder and sweeter flavour compared to other types of Gorgonzola.

READ MORE: Why Gorgonzola Dolce is Italy’s most decadent blue cheese →

Other Ingredients

• Onion, halved and unpeeled
• Garlic Bulb, halved crossways
• Vegetable Stock
• Smoked Almonds, chopped
• Mint Leaves, finely chopped
• Sourdough Bread

Scroll to the bottom to find the full list of ingredients and detailed recipe.

Printable Recipe Card

Print

Heart-Warming Sweet Potato Soup with Gorgonzola Toast

We all love a heart-warming sweet potato soup on a cold winter day right? Take your soup and croutons game to the next level with this Sweet Potato Soup with Gorgonzola Toast.

Course Main Course

Cuisine Italian

Keyword Blue cheese, Winter

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 4 people

Calories 238kcal

Ingredients

• 1 kg sweet potato
• 1 onion unpeeled, halved
• 1 bulb garlic halved crossways
• 1 L vegetable stock
• 80 g smoked almonds chopped
• ½ cup mint leaves finely chopped
• 4 slices seeded sourdough bread 1.5cm thick
• 120 g Gorgonzola Dolce

Instructions

• Preheat your oven to 180°C. Grease a baking tray and line it with brown baking paper.
• Poke shallow holes in the sweet potato using a fork and place them on a tray with onion, cut side down. Roast in oven for 30 minutes before adding the garlic. Roast for a further 60 minutes, turning at the 30 minute mark.
• Peel the onion skin off and discard. Then, squeeze the garlic flesh from skin into a blender. Working in batches, add onion, sweet potato and stock, and blend until smooth. Afterwards, transfer to a saucepan over medium-high heat and cook, stirring occasionally, until hot.
• Combine almond and mint in a bowl and set aside.
• Meanwhile, to make the Gorgonzola toast, preheat your oven grill to high and line a baking tray with foil.
• Place sliced sourdough bread on a prepared tray and grill for 2 minutes or until toasted. Turn and grill, checking regularly, for 90 seconds or until almost toasted. Top with Gorgonzola and grill for a further 90 seconds or until the cheese starts to melt.
• Divide soup among serving bowls and scatter some almond mixture over toast and soup. Top soup with extra mint leaves and serve immediately.

The post Heart-Warming Sweet Potato Soup with Gorgonzola Toast appeared first on Cheese Atlas.

Cheesy appetizers don’t get much easier than these cheese filo pastry triangles. And the best part? It stars the ultimate guilty pleasure cheese, La Vache Qui Rit (Laughing Cow).

[Disclaimer: This post may contain affiliate links. If you use these links to make a purchase, we may earn a commission at no cost to you.]

5 min prep | 20 min cook | 25 min total

SEE ALSO: How to make a classic Italian Quattro Formaggi Pizza →

La Vache Qui Rit

There are very few cheeses that take me back to my childhood the way La Vache Qui Rit does. Growing up in Mauritius, this soft, spreadable and scrumptious cheese was the epitome of fancy.

Also known as Laughing Cow among Anglophones, this commercial French cheese was the ultimate spread on a warm crunchy baguette. Or on toast.

To this day, I can still remember the sound the foil makes as you unwrap it to reveal its delicate little parcel of joy.

Buy Laughing Cow Cheese

ALTERNATIVE CHEESES

Montgomery Cheddar: Clothbound in Somerset

Gruyère: Switzerland’s Most Famous Cheese

Alba Ricotta: Traditionally Made in Melbourne

Montgomery Cheddar: Clothbound in Somerset

Gruyère: Switzerland’s Most Famous Cheese

Alba Ricotta: Traditionally Made in Melbourne

Recipe card

Print

Lightning Fast Cheese Filo Triangles

The perfect appetizer ready in 20 minutes

Course Appetizer

Cuisine Mediterranean

Keyword Summer

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 8 filo triangles

Calories 290kcal

Ingredients

• 3 sheets filo pastry thawed
• 8 wedges La Vache Qui Rit cheese Laughing Cow

Instructions

• Pre-heat the oven to 200ºC and place a rack on the middle shelf.
• Unroll a filo pastry street and cut lengthwise into 4 strips, each about 10 cm wide.
• For each filo triangle, unwrap and place a cheese wedge on the bottom left corner of one filo strip.
• Bring the lower left-hand corner of the strip up and to the right diagonally so the bottom edge of the strip lines up with the right side of the strip, creating a triangle.
• Fold the pocket upwards and then to the left and so on, as you would fold a flag. Place on a rimmed baking sheet.
• Repeat with the remaining filo pastry sheets and cheese wedges.

The post Lightning Fast Cheese Filo Pastry Triangles appeared first on Cheese Atlas.

When we think of winter dishes, the likes of Fondue, Raclette and Tartiflette come to mind. But, the much lesser known Berthoud Savoyard is just as historic and spectacular. Read on to learn how you can make your own.

10 min prep | 8 min cook | 18 min total

SEE ALSO: How to make the cheesiest mashed potatoes ever →

From the region

Reblochon de Savoie: Tartiflette Cheese

Raclette de Savoie

Abondance

Reblochon de Savoie: Tartiflette Cheese

Raclette de Savoie

Abondance

Recipe card

Print

Warmest Winter Berthoud Savoyard

Traditional Haute-Savoie winter dish celebrating local Abondance cheese

Course Main Course

Cuisine French

Keyword Winter

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 2

Calories 121kcal

Equipment

• 4 Coupelles à Berthoud you can also use ramekins

Ingredients

• 600 g boiled potatoes warm
• 600 g Abondance cheese
• 2 cloves garlic
• 1 pinch nutmeg
• 4 tsp Blanc de Savoie white wine
• 4 tsp Madeira wine
• black pepper to taste

Instructions

• Preheat your oven to 160°C (or 320°F).
• Peel the garlic and rub it around the insides of the ramekins.
• Finely chop the garlic and place in the dishes. Cut the Abondance cheese into thin slices.
• Fill the ramekins with the cheese, making sure there is some space at the top. This should be more than enough space for the remaining ingredients so it doesn't bubble over.
• Add a dash of salt and pepper, 1 tbsp Savoie white wine and 1 tbsp Madeira to each dish.
• Bake in the oven until the cheese is bubbling and golden. This may 5-10 minutes depending how brown you like it and your oven.
• Serve with boiled potatoes and bread if you like too, dip the potatoes and bread in the Berthoud.

The post Warmest Winter Berthoud Savoyard appeared first on Cheese Atlas.

Anzac Day is a time for remembrance. And acknowledge the sacrifice of all Australia and New Zealand’s armed forces. Mark the occasion with our most Aussie Anzac biscuits ever.

15 min prep | 15 min cook | 30 min total

From the same region

Driftwood: Australia’s First Bark-Wrapped Cheese

Bon Accord: Taste the Victorian High Country

King River Gold: Gateway Washed Rind Cheese

Driftwood: Australia’s First Bark-Wrapped Cheese

Bon Accord: Taste the Victorian High Country

King River Gold: Gateway Washed Rind Cheese

Recipe card

Print

The Most Aussie Anzac Biscuits Ever

Mark our national day of remembrance, Anzac day, in style with these awesome biscuits

Course Snack

Cuisine Australian

Keyword ANZAC Day, Remembrance Day

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 18 biscuits

Calories 74kcal

Ingredients

• 1 cup plain flour
• 1 cup rolled oats
• 1 cup desiccated coconuts unsweetened
• 150 g white sugar
• 150 g Long Paddock Culture Butter unsalted
• 4 tbsp golden syrup
• 1 tsp baking soda

Instructions

• Preheat oven to 180°C/350°F (160°C fan forced).
• Line 2 baking trays with baking paper. In a medium bowl, mix flour, oats, coconut and sugar together.
• Melt cultured butter and golden syrup in a hot saucepan over medium high heat and stir until butter is completely melted.
• Add in baking soda and mix until uniform. Then, remove from heat.
• Add butter mixture to flour and mix until combined. Roll level 1 tablespoon mixture into balls, then flatten with back of spoon into patties. Finally, place balls, 2.5 cm apart, on your prepared trays.
• Bake biscuits for 15 minutes, or until deep golden. (Hint: Bake for 12 min if you want chewy biscuits)
• Rest on trays for 5 minutes then transfer to a wire rack to cool. Bear in mind that they will harden as they cool.

Notes

You can use maple syrup for a bit extra sweetness, but the original recipe is with golden syrup.

The post The Most Aussie Anzac Biscuits Ever appeared first on Cheese Atlas.

Looking for the ultimate guilt-free Italian dessert? Our Italian Lemon & Ricotta Cake recipe will give you a light and fluffy cake that you can munch on all day.

15 min prep | 40 min cook | 55 min total

Cheeses you can use

Bûche de Montrésor

Monet

Alba Ricotta: Traditionally Made in Melbourne

Bûche de Montrésor

Monet

Alba Ricotta: Traditionally Made in Melbourne

Recipe card

Print

Light Italian Lemon & Ricotta Cake

Fluffy and light cake that celebrates Ricotta

Course Dessert

Cuisine Italian

Keyword Summer

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 12 slices

Calories 217kcal

Ingredients

• 3 whole eggs free range
• 150 g caster sugar
• 200 g Ricotta well drained
• 4 tbsp extra virgin olive oil
• 70 g almond meal
• 210 g self-raising flour
• lemon zest from 2 lemons
• 1 tsp vanilla extract
• icing sugar for dusting

Instructions

• Preheat the oven to 170°C (340°F). Butter and flour oven-proof tin.
• In a large bowl, beat the eggs with the sugar until pale and creamy. Add the Ricotta and olive oil and mix until smooth.
• Gently fold in the almond meal and flour, then add the lemon zest and juice, and vanilla extract.
• Pour the batter into the prepared tin and bake at 170°C (340°F) for about 35–40 minutes or until a skewer inserted into the middle comes out clean.
• Allow to cool completely in the tin before turning out onto a plate. Dust with icing sugar and serve as it is.

The post Light Italian Lemon & Ricotta Cake appeared first on Cheese Atlas.

Easter is all about hot cross buns right? If you’re as adventurous as we are, you will love this recipe for Montgomery Cheddar & Chilli Hot Cross Buns.

30 min prep | 30 min cook | 3 hrs total

Cheeses you can use

Pitchfork Cheddar: A Jersey Milk Cheese

Montgomery Cheddar: Clothbound in Somerset

Bay of Fires Clothbound Cheddar

Pitchfork Cheddar: A Jersey Milk Cheese

Montgomery Cheddar: Clothbound in Somerset

Bay of Fires Clothbound Cheddar

Recipe card

Print

Montgomery Cheddar & Chilli Hot Cross Buns

Make the classic Easter tradition "Cheddar" with cheese

Course Snack

Cuisine English

Keyword Easter

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Resting time 2 hours hours

Total Time 3 hours hours

Servings 12 people

Calories 255kcal

Equipment

• Baking sheet
• Piping Bag
• Electric mixer with dough hook

Ingredients

• 275 ml milk warmed, but not hot
• 7 g yeast dried
• 2 tbsp caster sugar
• 325 g white bread flour
• 300 g plain flour
• 1 tsp fine salt
• 1/4 tsp nutmeg freshly grated
• 1 tsp chilli powder
• 1/4 tsp paprika sweet smoked
• 1/4 tsp garlic powder
• 1/2 tsp nigella seeds
• 3 eggs 2 beaten together, plus 1 beaten separately for glaze
• 45 g butter
• 100 g Montgomery's Cheddar crumbled
• 2 red chillies deseeded and finely chopped

Cross Topping

• 50 g plain flour
• 50 g icing sugar
• 1/4 tsp paprika sweet smoked
• 2 1/2 tbsp milk
• 1 tbsp vegetable oil

Instructions

• Put the warm milk, yeast and sugar in a large mixing bowl or the bowl of a stand mixer, stir to dissolve the yeast and sugar, cover with a clean tea towel and set aside for 15 minutes for the yeast to activate (the mix will go a bit frothy).
• Add the flours, salt, spices and the 2 beaten eggs to the yeast mixture, then bring together with a wooden spoon or mix on a low speed until the mixture begins to come together into a slightly sticky dough.
• If making by hand, turn out the dough onto a lightly floured surface and knead in the butter, piece by piece, until combined. If making in a stand mixer, turn up to medium and add the butter in the same way. Either way, knead for 5-10 minutes until the dough is smooth and elastic.
• Add the cheese and chillies, then knead until evenly incorporated. Lightly grease the bowl, return the dough to it, cover with a clean tea towel and leave to rise at room temperature for 1-2 hours until doubled in size.
• Turn out the dough onto the work surface (see tips) and divide into 12 even pieces. Shape into buns and set 2cm apart on the prepared baking sheet so they have space to expand. Cover with a clean tea towel and leave to prove (rise a second time once shaped) at room temperature for about 1 hour.
• Heat the oven to 200°C/180°C fan/gas 6. Put all the ingredients for the cross topping in a mixing bowl, whisk until smooth and thick, then scrape into the prepared piping bag.
• Brush the buns with beaten egg and allow to dry. Pipe over the crosses, then brush with egg again. Put the buns in the oven, turn it down to 180°C/160°C fan/gas 4 and bake for 25-30 minutes until golden and cooked. Cool on a wire rack, then serve, fresh or toasted, with butter.

The post Montgomery Cheddar & Chilli Hot Cross Buns appeared first on Cheese Atlas.

Why You Need Our Recipe

• Authentic Alpine Delight: Experience the taste of traditional Alpine cuisine right in your own kitchen. Tartiflette is a classic dish that showcases the rich flavours of French gastronomy, with potatoes, cheese, and bacon melding together in perfect harmony.
• Comforting and Satisfying: This dish is a soul-warming delight that brings comfort on a chilly evening. The combination of creamy potatoes, luscious cheese and savoury bacon creates a dish that will leave you craving more.
• Impressive and Crowd-Pleasing: Looking to impress your guests with a unique and delicious dish? Tartiflette is the answer! It’s a showstopper that will make your dinner party unforgettable.

About Tartiflette

Tartiflette is a traditional French recipe from the Savoie region celebrating one of the most famous local cheeses, Reblochon. 

The dish draws its name from the Arpitan (ancient Savoyard language) word, tartiflâ, which means potato. Moreover, local cheesemakers popularised this dish in the 1980’s in order to promote the sale of Reblochon.

Without a doubt, the French favour this rich and hearty dish during the winter months. Furthermore, it is very popular at ski resorts after a day on the slopes.

Star Ingredient

Reblochon

Reblochon is a mild washed rind cheese that is made exclusively with raw cow’s milk. It finds its roots in the Haute-Savoie region of eastern France. At 2 months, Reblochon has a moderate to strong aroma but a mild creamy and nutty flavour. Besides, its pâte is soft and buttery in texture.

READ MORE: The fun story behind Reblochon’s traditional name →

Other Ingredients

• Potato, floury variety
• Red Onion, finely chopped
• Garlic, finely chopped
• Smoked Bacon, roughly chopped
• Extra Virgin Olive Oil
• White Wine
• Full Cream Milk, fresh

Scroll to the bottom to find the full list of ingredients and detailed recipe.

Prepping Tips

• Use waxy potatoes: Opt for waxy potatoes like Yukon Gold or Charlotte potatoes, as they hold their shape well during cooking and provide a velvety texture to the dish.
• Partially cook the potatoes: Parboil the potatoes before slicing and layering them in the dish. This ensures they cook evenly and become tender while baking.
• Crisp up the bacon: Fry the bacon until it becomes crispy before adding it to the dish. This adds a delightful crunch and intensifies the smoky flavours.

Complete Recipe Steps

1. Preheat the oven to 200°C/400°F.

2. Add potatoes to a pot of cold water. The water should be enough to cover the potatoes. Season with salt, then bring to a boil over medium-high heat and let boil for approx. 10-15 minutes or until fork tender. Drain and let cool.

Scroll to the bottom for the printable recipe card

3. In the meantime, peel and finely chop onions and garlic. Roughly chop bacon. Heat olive oil in a large pan over medium heat and sauté bacon and onions for 3 minutes.

4. Add garlic and sauté for 2 minutes more. Deglaze with white wine and let cook for roughly 2 minutes.

5. Peel and slice cooked, cooled potatoes. Add half of the potato slices to a baking dish. Season with salt and pepper and top with half of the bacon-onion mixture.

6. Layer over half the sliced Reblochon and repeat the process with remaining ingredients. Cover with milk and bake at 200ºC/400ºF for about 20–30 minutes until the top is golden brown.

7. Let rest for 10 minutes and serve with a green salad.

How to Serve Tartiflette

Serve Tartiflette warm, directly from the baking dish, allowing guests to scoop out their portions. This dish pairs well with a fresh green salad and a glass of crisp white wine or a light red.

Recipe FAQs

There are some of the most frequently asked questions about this amazing dish.

Can I make Tartiflette in advance?

 Yes, you can prepare the Tartiflette a day in advance and refrigerate it. Bake it just before serving, adding a few extra minutes to the cooking time.

Can I use a different type of cheese?

While Reblochon cheese is traditional, it is not typically available in the USA and Australia. In the USA, Délice du Jura is a suitable alternative. And, in Australia, L’Artisan Organic’s Mountain Man.

Can I make Tartiflette vegetarian?

Absolutely! Skip the bacon and add sautéed mushrooms or other vegetables of your choice for a vegetarian version.

Printable Recipe Card

Indulge in the flavours of the French Alps with this heavenly Tartiflette recipe. Its creamy, cheesy, and bacon-infused layers will transport your taste buds to a world of culinary delight.

Whether you’re seeking comfort, impressing your guests, or simply craving something indulgent, Tartiflette will satisfy your cravings. So gather your ingredients, follow our simple steps, and get ready to savour this exceptional French delicacy. Bon appétit!

Print

Traditional French Tartiflette Recipe

Tartiflette is a traditional French recipe from the Savoie region celebrating one of the most famous local cheeses, the Reblochon.

Course Main Course

Cuisine French

Keyword Winter

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Resting Time 10 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 4 people

Calories 876kcal

Equipment

• Oven

Ingredients

• 1 kg floury potato
• 2 red onions finely chopped
• 1 clove garlic finely chopped
• 200 g smoked bacon roughly chopped
• 1 tbsp olive oil extra virgin
• 200 ml white wine
• 500 g Reblochon sliced
• 150 ml fresh milk full cream
• salt to taste
• pepper to taste

Instructions

• Preheat the oven to 200°C/400°F.
• Add potatoes to a pot of cold water. The water should be enough to cover the potatoes. Season with salt, then bring to a boil over medium-high heat and let boil for approx. 10-15 minutes or until fork tender. Drain and let cool.
  1 kg floury potato, salt
• In the meantime, peel and finely chop onions and garlic. Roughly chop bacon. Heat olive oil in a large pan over medium heat and sauté bacon and onions for 3 minutes.
  2 red onions, 1 clove garlic, 200 g smoked bacon, 1 tbsp olive oil
• Add garlic and sauté for 2 minutes more. Deglaze with white wine and let cook for roughly 2 minutes.
  200 ml white wine
• Peel and slice cooked, cooled potatoes. Add half of the potato slices to a baking dish. Season with salt and pepper and top with half of the bacon-onion mixture.
  pepper
• Layer over half the sliced Reblochon and repeat the process with remaining ingredients. Cover with milk and bake at 200ºC/400ºF for about 20–30 minutes until the top is golden brown.
  500 g Reblochon, 150 ml fresh milk
• Let rest for 10 minutes and serve with a green salad

Notes

1. While Reblochon cheese is traditional, it is not typically available in the USA and Australia. In the USA, Délice du Jura is a suitable alternative. And, in Australia, L’Artisan Organic’s Mountain Man.
2. Opt for waxy potatoes like Yukon Gold or Charlotte potatoes, as they hold their shape well during cooking and provide a velvety texture to the dish.
3. Parboil the potatoes before slicing and layering them in the dish. This ensures they cook evenly and become tender while baking.
4. Fry the bacon until it becomes crispy before adding it to the dish. This adds a delightful crunch and intensifies the smoky flavours.

The post Traditional French Tartiflette appeared first on Cheese Atlas.

Parmigiano Reggiano is the king of Italian cheeses. And what better way to cook with it than this Springtime Parmigiano Reggiano & Onion Tart. This simple recipe has been endorsed by the Parmigiano Reggiano Consortium in Italy.

10 min prep | 30 min cook | 55 min total

From northern Italy

Provolone Valpadana

Crescenza: The Ultimate Italian Fresh Cheese

Parmigiano Reggiano: King of Italian Cheeses

Provolone Valpadana

Crescenza: The Ultimate Italian Fresh Cheese

Parmigiano Reggiano: King of Italian Cheeses

Recipe

Print

Parmigiano Reggiano & Onion Tart

A simple puff pastry recipe that celebrates Parmigiano Reggiano

Course Appetizer

Cuisine Italian

Keyword Spring

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Resting Time 15 minutes minutes

Total Time 55 minutes minutes

Servings 6 people

Calories 155kcal

Equipment

• Oven

Ingredients

• 50 g butter unsalted
• 1 kg red onion peeled and sliced lengthways
• 1 pack puff pastry rolled and buttered
• 1 egg beaten with a pinch of salt
• 1 tbsp fresh thyme leaves only, picked from 6-8 sprigs
• 100 g Parmigiano Reggiano
• rock salt to taste
• freshly ground black pepper to taste
• olive oil
• plain flour

Instructions

• Pre-heat the oven to 180°C (fan).
• Melt the butter in a heavy pan and sauté the onions over a low to medium heat, stirring frequently, until completely softened.
  50 g butter, 1 kg red onion
• Season with salt and pepper during and then check the seasoning at the end, as the eventual sweetness of the onions needs enough salt to balance the taste.
  rock salt, freshly ground black pepper
• Whilst the onions are cooking, prepare the pastry base. Oil an approx. 35cm x 25cm baking dish and dust with flour. Unroll the pastry and place on the baking sheet.
  1 pack puff pastry, olive oil, plain flour
• With a sharp knife, score a 1-2 cm border around the edge of the pastry and prick within the border with a fork. Brush the border with egg.
  1 egg
• Bake at 180°C (fan) for 20 minutes. When removed it should be golden and puffed up
• Increase the oven to 200°C (fan). Spoon the cooked red onions onto the pastry, within the border. The weight of the onions will collapse the pastry but it will be cooked properly. Cover the onions with the Parmigiano Reggiano then sprinkle the thyme leaves on top
  100 g Parmigiano Reggiano, 1 tbsp fresh thyme
• Give the border another egg wash then return to the oven for 10 minutes. Remove when lightly browned on top.

Notes

The tart is best served after it’s been out of the oven for 15-30 minutes to allow to cool a little. Cut into four or six pieces and serve with a simple dressed green salad.

The post Springtime Parmigiano Reggiano & Onion Tart appeared first on Cheese Atlas.