I just recently discovered the sheer pleasure of spoiling myself with cheese. Once a month, if not twice, I plan to have different cheese combinations and just eat them at leisure on a family day... weekends mostly.

Make it simple by having one type of each:
1. soft cheese such as Brie or Camembert
2. firm cheese like Asiago
3. blue vein cheese like Stilton or Roquefort

Serve it on a cheese board or your choice of serving plate with pecan nuts or walnuts, grapes or dried apricot. and some crackers.

It's a real pleasure to enjoy with a glass of good wine.

-AcousticChef.... cookin' one tune at a time!

I love caprese, in a pasta or as a salad... something about it that's so comforting.

Ingredients:
3 small eggplants cut into slices
coarse cooking salt
8 cherry tomatoes
350 grams bocconcini cheese
fresh basil leaves

Italian Dressing:
1/4 cup olive oil
1 clove garlic, crushed
1 teaspoon mustard
1 teaspoon sugar
1 tablespoon red vinegar
1 tablespoon balsamic vinegar

Directions:
Grill eggplants until browned.

Cut cherry tomatoes in two and gently mix with bocconcini and some sea salt.

Combine all ingredients for italian dressing.

Drizzle 3/4 of italian dressing to the bocconcinis and tomatoes. Arrange eggplant slices and basil leaves the way you want to present it.

Chill bocconcinis for 15 minutes or up to 3 hours. Just before serving, drizzle remaining dressing.

Enjoy!

-AcousticChef.... cookin' one tune at a time! 

Italians... the epicurean gods and goddesses... first off, you can pronounce their words like an authentic Italian,,, say them the way you see them... I think the simple philosophy is very much well adapted with the way they create food.

It doesn't have to be complex to taste great, I love it! 

Frittata can be your breakfast, your in between snacks or even in a party platter as one of the tapas. What's not to love!?

Tip 1: if you are going to substitute dried leaves instead of fresh oregano or basil, keep in mind that dried ones are twice stronger in flavour so you'll cut the amount to half.

Ingredients:
2 tablespoons olive oil
250 grams mushrooms, sliced thinly
100 grams swiss brown mushrooms, sliced thinly
1 medium brown onion, chopped finely
1 clove garlic, crushed
100 grams baby spinach, shredded finely
6 large eggs
1/2 cup cream
1 tablespoon finely shredded basil
2 teaspoons finely chopped fresh oregano
1/2 cup finely grated parmesan cheese
1/2 teaspoon cracked black pepper

Serves 16

Directions:
Preheat oven to 350F.

Oil deep 19cm-square cake pan, line base with baking paper

Heat oil in large frying pan; cook mushrooms, stirring, until browned lightly. Add onion and garlic; cook, stirring, until onion is soft.

Add spinach, cook, stir until it's wilted. Cool 3 minutes.

Whisk eggs and cream in a large bowl until well combined. 

Stir in mushroom mixture and remaining ingredients.

Pour mixture into prepared pan; bake for 25 minutes or until light browned and set.

Cool in pan for 10 minutes. 

Cut into 16 squares. Serve warm or cold.

Enjoy with wine, alone or with someone... celebrate food! 

-Acoustic Chef - cookin' one tune at a time!

Breakfast is the most important meal of any day... guess that doesn't apply to me, every meal feels equally important in my tummy. That's why I love this very easy recipe... it's hubby's and we pretty much have this for breakfast, as an in between munch or midnight snack.

So easy and oh so yummy!

Tip 1: I would advice you not to add any salt and pepper. Your cheese will add the saltiness you need. And since, this is a delicate concoction, adding pepper will sharpen the taste, but hey, experiment! Add whatever you want  but I suggest you try the unadulterated version first.
Tip 2: I like my eggs a bit runny, if you like a drier version, just keep the pan on the heat longer until you're happy with the texture.

Ingredients:
2 eggs
1/4 cup cheddar cheese, shredded
1 tablespoon milk

Makes one serving

Directions:
Heat a small frying pan.

Beat the eggs in a small bowl. Mix cheese and milk to the eggs.

Cook the mixture in the pan and fluff continuously. Once it starts to dry out, take it off the heat and continue fluffing until it cooks the way you want it.

Serve it hot with toasted bread on the side and voila! You have a melt-in-the-mouth scrambled egg and cheese.

Enjoy!

-AcousticChef - cookin' one tune at a time!