Nine surprising recipes with cheese for the Weekend Snack

Desserts

The weekend arrives and with it the long-awaited free time to relax and enjoy friends and family. And what better way to do it than by preparing delicious recipes to share? As there is no rush and you will surely eat late, I propose these nine surprising recipes with cheese for the Weekend Snack, so the wait until lunch becomes much more enjoyable.

Yes, I know that not everyone is passionate about cheese, but for me it is one of the best ingredients that exists, I like all kinds, strong or soft, tender or drier, and I think they are a great way to enrich our recipes. If you have the same tastes as I do, I assure you that you will enjoy the snacks I have prepared for you. Good weekend!

1. Sliced ​​bread, ham and cheese cake

  • Ingredients: 10-12 slices of sliced ​​bread, butter, breadcrumbs, 75 g of tomato sauce, 15 slices of cheese (tranchete type), 7-8 slices of cooked ham, 2 eggs, 250 ml of milk, salt and Pepper.

  • Preparation: We prepare the molds or the flan dishes by spreading a little butter all over the inside and sprinkling breadcrumbs on the base and sides. We booked. We beat the eggs together with the milk and season them to taste. We cut sliced ​​bread discs and spread them, on one side, with a thin layer of butter and another of tomato sauce. We cut discs of cooked ham and also cheese. Soak the sliced ​​bread discs in the egg and milk mixture, making sure they are moist but not soggy. Assemble the cakes by placing a layer of sliced ​​bread at the base of each mold, then a layer of cooked ham and another of cheese. We put bread, ham and cheese again, to finish with bread. When we have all the molds assembled, we water with the leftover egg and milk, trying not to overflow. Cook in a bain-marie in an oven pre-heated to 180ºC for approximately 15-20 minutes. After that time we remove the molds from the oven. We can serve them cold, in which case they are easily removed from the mold without losing their shape, or hot, in the molds themselves.

Sliced ​​bread, ham and cheese cake

2. Ham and cheese dumplings

  • Ingredients: 8 patty wafers, 2 slices of York ham, 4 slices of melting cheese, 1 beaten egg.

  • Preparation: We prepare the filling for the dumplings by folding each slice of York ham and cutting it into the chosen shape with the help of a pasta cutter or a cookie cutter. I have chosen one with a star shape. We repeat the operation with the cheese slices. The cuts of both cheese and ham are great for making mixed sandwiches or to brighten up a lettuce and tomato salad, you know that we don't like to throw anything away. In a baking tray, we arrange four wafers of empanadillas and on them we place the filling -the stars of ham and cheese-. We cover with another four wafers, squashing well to mark the star shape and make a re-fold or close by pinching and folding the excess until the entire dumpling is turned. We roast the dumplings in the oven at 190º C after varnishing them with beaten egg, removing them when they are golden brown.

Ham and cheese dumplings

3. Potato gratin with Raclette cheese

  • Ingredients: 3 potatoes, 200g of cooked ham, 300g of Raclette cheese, 50g of grated Gruyere cheese, 20g of butter, 20cl of milk, 2 eggs, 2 tablespoons of parsley, salt and ground black pepper.

  • Preparation: To start this recipe we are going to clean the potatoes and peel them well. We cut them into slices (slices) with a mandolin or a knife depending on what they have available and / or their skill. We butter a refractory and place a first level of potatoes in the bottom of it. We place some (slices) slices of ham and then others of Raclette cheese. Season with a little salt and black pepper. We cover the cheese with more potatoes again to repeat the previous process as many times as necessary until we reach the top of the refractory. Now mix the milk with the eggs and the chopped parsley. We pour this preparation over the potatoes. We spread the grated cheese and bake at 180ºC for about 45 minutes.

Potato gratin with Raclette cheese

4. Meat roll stuffed with ham and cheese

  • Ingredients: 1 kg of minced beef, 2 "M" eggs, 50 g of breadcrumbs, 1 teaspoon of Provencal herbs, 1 teaspoon of garlic powder, salt, ground black pepper, 6 loaches of cooked ham, 6 slices of sandwich cheese and 150 g of sliced ​​bacon.

  • Preparation: In a deep and wide container, mix the minced meat with the eggs, the breadcrumbs, the Provencal herbs and the garlic powder. Season to taste. We spread the mixture on a sheet of aluminum foil, giving it a rectangular shape and cover with the slices of ham and cheese, leaving the upper end free. We roll through the narrowest part of the rectangle, working from the end closest to us to the farthest. Cover the top with the bacon slices and wrap the meat roll with aluminum foil, trying not to leave any meat in sight. We put the roll in the oven, preheated to 180ºC, and cook for 20 minutes. After this time, we unwrap the meat roll and leave the upper part exposed to heat. We put it back in the oven and cook again for another 20 minutes, during which time the bacon will toast and acquire a very suggestive golden color. Remove from the oven and let it rest for a few minutes before serving.

Meat roll stuffed with ham and cheese

5. Terrine of salmon and dill cheese

  • Ingredients: 500 g of smoked or marinated salmon, 400 g of fresh salmon, 1 bunch of fresh dill, 2 chives, 600 g of cream cheese (Philadelphia type), 200 g of crème fraîche, zest of one lemon, juice of half a lemon , 3 gelatin sheets, salt and ground black pepper.

  • Preparation: We begin by passing the fresh salmon through a pan, over low heat, for a couple of minutes on each side and covering the pan at the end of the process to let the fish finish cooking with the steam generated by the residual heat. When it has tempered, we remove the skin and possible thorns and crumble it with our fingers. Let it cold down. In a large container, beat the cream cheese and the crème fraîche and separate two or three tablespoons of the mixture (which we are going to mix with the gelatin in the next step). Peel and chop the chives in brunoise and add them together with the chopped dill, lemon zest and lemon juice and the cold shredded salmon. Season to taste and reserve. We immerse the gelatin sheets in a container with cold water and hydrate them for at least five minutes. We drain the water and heat the gelatin for a few seconds in the microwave, just enough to melt (be careful, it should not boil). Add the small amount of cheese and crème fraîche that we have previously separated, little by little, and stirring well until integrating each time. Next, we add two or three tablespoons of the mixture with the salmon and stir between tablespoon and tablespoon. With this we want the gelatin to lose temperature slowly and to integrate with the rest of the filling ingredients without hardening or forming lumps. Finally, we pour the gelatin mixture into the mixture with the salmon and stir until integrated. Assemble the terrine by lining the mold with plastic wrap, leaving excess on the sides. We cover the base and sides with smoked salmon, overlapping some slices with others so that there are no gaps and also leaving excess on the sides. Fill with the previous mixture, smooth the surface and fold the smoked salmon skirts over the filling. We wrap with the excess of the plastic wrap, press slightly to compact and place some weight on top (a milk brick, for example). We put the mold in the fridge where we let it take shape for at least eight or ten hours. Once ready, we unmold, carefully remove the film, decorate to taste and serve.

Salmon and dill cheese terrine

6. Bacon, Egg and Cheese Pie

  • Ingredients: 1 square puff pastry sheet, 40 g of tomato sauce, 40 g of grated cheese, 4 slices of bacon, 8 wild asparagus, 4 eggs, salt and ground black pepper.

  • Preparation: Cut the bacon slices into strips and fry them for a couple of minutes over medium heat. We don't want them to cook completely, just give them a little color. In the same pan, with the fat that the bacon has released, sauté the asparagus (from which we will have removed the final part of the stem) for another couple of minutes. We let it temper. Meanwhile, we cut the puff pastry sheet into four equal parts. We place a sheet of parchment paper on a baking tray and transfer the puff pastry squares to it. We fold the sides forming a cord, so that the egg does not escape when we place it, and we spread each one with tomato sauce. We sprinkle each puff pastry with grated cheese and, on this, we distribute the bacon. We make a hole in the center where to place the egg and decorate with two asparagus per puff pastry. Season to taste and bake in a pre-heated oven at 200ºC for about 15 minutes or until we see that the puff pastry is ready. So that the base of the puff pastry is well cooked and as crisp as the edges, it is convenient to place the tray in the lower part of the oven. In this way the heat of the base will be close to the tray and the puff pastry will be just right. We can also cook only with the oven on at the bottom and place the tray in the center. To taste.

Bacon, Egg and Cheese Pie

7. Potato, ham and cheese cake

  • Ingredients: 1 tablespoon of wheat flour, 1 teaspoon of Provencal herbs, 1/2 teaspoon of salt, ground black pepper, 100 ml of liquid cream, 200 ml of vegetable broth, 2 tablespoons of Dijon mustard, 4 large potatoes, 250 g of cooked ham, 250 g of melting grated cheese (such as Gouda, Emental, etc.), 2 tablespoons of breadcrumbs and butter.

  • Preparation: We start by making a mixture with the wheat flour, the Provencal herbs, the salt and a little ground black pepper. It is going to serve us to flavor the cake, as well as to bind it, so the amount of herbs, salt and pepper can be adjusted to suit everyone's taste. We can even change the spices and use the ones we like the most. We booked. Heat the cream together with the vegetable broth and Dijon mustard. We stir well so that the mixture is homogenized. We prepare a baking dish and spread it with butter on the base and sides. We chop the cooked ham. We reserve all these elements, so we will have them ready for when it is time to assemble the cake. We peel the potatoes and cut them into slices half a centimeter thick (maximum). Cook them in a saucepan with plenty of salty water for about seven or eight minutes. It has to be al dente, as they will finish cooking in the oven. Remove from heat, cool to cut cooking and drain well. Assemble the cake in layers, placing the ingredients as follows: 1/3 of the potatoes, half of the flour mixture, 1/3 of the cheese and 1/2 of the ham. We repeat with another 1/3 of the potatoes, the second half of the flour, another 1/3 of the cheese and the rest of the ham. We finish with the last thirds of potato and cheese. We water with the cream-broth-mustard mixture and sprinkle with breadcrumbs. Cook in a pre-heated oven at 220ºC for approximately 40 minutes or until the surface acquires a golden hue. Remove and let rest ten minutes before serving so that the cake settles and takes shape.

Potato, ham and cheese cake

8. Asparagus and ham puff pastry

  • Ingredients: 200g of puff pastry, 500g of fine asparagus, 2 slices of Serrano ham, 2 slices of Edam cheese (you can use any other cheese that you like from the same family), 1 egg, 1 teaspoon of sesame, salt and ground black pepper .

  • Preparation: We are going to cut the puff pastry sheet into squares about eight centimeters long that we place on a sheet of non-stick paper itself, placed on a baking sheet. We pass the asparagus under the cold water and cut the harder bottom part. We try to cut them all to the same size. Cut the ham and cheese slices smaller than the puff pastry squares. We place the ham on the puff pastry, about two or three asparagus and the cheese. We fold two corners to the inside in such a way that we can "close" each puff pastry. We beat the egg with which we cover the puff pastry with a brush, we spread the sesame. Bake at 180ºC for a maximum of 25 to 30 minutes.

Asparagus and ham puff pastry

9. Iced Raspberry Cheese Pralines

  • Ingredients: 200 g of dark chocolate 15 raspberries, 150 g of cream cheese or Greek yogurt, 2 ml of vanilla essence and icing sugar to taste.

  • Preparation: First you have to melt the chocolate, in a water bath or in the microwave, if we control it very well. It should be creamy and fluid, but not too hot. Cover the inside of the holes in an ice bucket or a chocolate mold. It can be added directly with a spoon and then remove what is left by placing the mold upside down, or distributing it with a brush. We must ensure that the thickness is not so thin that it runs the risk of breaking, nor so thick that we cannot fill it later. Freeze for 5-10 minutes, until solid. Keep leftover chocolate warm. Gently wash the raspberries. Place the cheese in a bowl and beat with the vanilla essence. Add icing sugar to taste if desired. It can also be made with Greek yogurt, or directly with vanilla ice cream. Fill the frozen molds with the cheese, leaving a hole. Add the raspberries, pressing gently, and cover with more cheese. Finish by closing the top with another layer of chocolate. Freeze for at least an hour.

Raspberry cheese ice cream bonbons

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