Posts Tagged ‘feta’

Goat’s Cheese Souffle

In Egg, Souffle on July 13, 2012 at 6:06 am

Sincerest apologies for yet another period of absence! What can I say, other than I have been busy as usual and quite without time to cook. I’ve been craving a souffle for a while, but kept putting it off. It’s one of those foods that you associate with entertaining and don’t bother to make yourself, even though it’s relatively straightforward. I got this recipe out of a new cookbook that belongs to my mother. It’s a beautiful gigantic thing put out by the Australian Womens Weekly. I couldn’t be bothered making the creamed spinach sauce which they suggest to go with it, but I imagine that would be a delicious accompaniment.

30 g butter

3 tbsp flour

approx. 1 cup milk

4 eggs, separated

1/4 tsp cayenne pepper

approx. 150 g firm goat’s cheese, crumbled

Preheat oven to 220 degrees. Oil the souffle dish(es) and place on a baking tray. Melt the butter in a small saucepan, add flour. Cook, stirring until the mixture bubbles and thickens. Gradually add milk, stir until thickening. Add cayenne pepper. Transfer to a large bowl and stir in egg yolks and goat cheese. Cool for 5 minutes. Beat egg whites in another bowl until soft peaks form, fold the whites into the cheese mixture in two batches. Be very gentle when mixing! Transfer the mixture to dish(es). Bake until the souffle is puffed up and risen and browned slightly.


Feta, Capsicum and Oregano Muffins

In Baking, Cheese, Muffins on May 14, 2012 at 5:55 am

Today will have to be quick post as I am BUSY BUSY BUSY. But to cut a long story short, when I got home today I had an urge to make muffins. I have had this capsicum sitting around in my fridge drawer which was begging to be used…and seeing as I had some feta as well, I thought feta and capsicum might be a nice combo in savoury muffins! Sure enough, after a 1 min a quick google search I happened upon this recipe. It is easy, quick and delicious! Highly recommended for any Australasian cook.

I chose to serve my muffin with a generous dollop of Emma’s mother’s homemade tomato relish and a chunk of feta cheese. MMMM.

Tea Party for Theresa

In Baking, Cheese, Entertaining, Pasta, Snacks on April 14, 2012 at 4:35 am

Part I: Chocolate Whiskey and Beer Cupcakes

Today we celebrated our lovely friend Theresa’s 23rd birthday with a tea party! We made all sorts of goodies, but one of the main features were these cupcakes. The recipe is courtesy of the wonderful Smitten Kitchen website. It is an AMAZING recipe – I highly recommend it. However,  you could probably make the alcohol portions a bit stronger, as despite the three different kinds of alcohol in these cupcakes, the taste of it isn’t strong at all! (Possibly that is a good thing, as far as the Guinness is concerned)

Seeing as it is a Smitten Kitchen recipe, there’s no point in reposting it – you can find it here.

I also made some marzipan roses to decorate the cupcakes – I don’t want to go into detail how I made them right now, though I might post about that later.

Below are a few pics of the cupcakes in various stages of their creation:

Plain Cupcake, without ganache filling or icing

Cupcake with ganache filling and icing

Cupcakes with Baileys frosting, filled with ganache and topped with marzipan roses

Cupcakes on tier

More cupcakes

Dissected to show ganache filling

Part II: Other Goodies!

Here’s a selection of some of the other goodies we served. Leave me a comment if you want the recipe for any of them as I can’t be bothered copying them all out for the sake of it! Other things we also ate (but I didn’t photograph) were pesto filled cherry tomatoes, mini BLT sandwiches as well as egg sandwiches. There was also sparkling punch made with orange juice, pineapple juice, gingerale and cider.

Stuffed Giant Pasta Shells - filled with soft buffalo feta and spinach

Potato, Apple and Camembert Terrine

Spiced Pumpkin Mini-Scones

Spongey/Butter Cream and Jam Sandwich Cake

All together, it was a great team effort from all of us – Theresa, Emma and I – so well done us!

Ravioli Part 1

In Cheese, Entertaining, Main meals, Pasta on January 10, 2012 at 5:59 am

I got some ravioli cutters for Christmas and have been waiting for a good opportunity to use them. Well today I did! I figured I’d better set aside a day to play around with them – and turns out that was a good idea. FYI; making ravioli takes time. Making pasta from scratch takes time. Not something you can whip up in a minute (well once you’ve made the ravioli, sure) but definitely worth it – and so many options available for fillings.

Before I even got started on the ravioli, I made the filling using a recipe I found online (all my Italian cookbooks have non vegetarian recipes).

The one I chose was really simple.


200g feta cheese (goat feta pref.)

70g toasted walnuts

Several fresh basil leaves, shredded

1 large garlic clove, chopped finely

Put all the ingredients in a blender until well blended and smooth.

Ravioli filling


Once the filling is done and set aside, you can get started on the pasta. I realize I never went into the pasta machine basics when I did my first post about making pasta. The ingredients are really simple.

500g fine pasta flour (yes, it’s worth getting the proper flour – you can get it from delis, like Farro or Nosh)

Pasta flour

5 eggs

Flour and Eggs

Mix the eggs in with flour with a fork until somewhat combined, and then turn onto bench to knead. Knead until dough is smooth and consistent. Yes, note that there is NO salt added.

Dough will look something like this

Run the dough through the machine a few times on the 0 setting, folding the dough over and reflouring when necessary. A good pasta dough should never stick to your hands or the machine. When suitable, proceed to setting 1, followed by 2, then 3, 4 and 5.

Pasta dough on one of the first run throughs


Dough by setting 3 or 4


Cutting ravioli rounds out of the dough


Ravioli rounds cut out

Put half a teaspoon on filling in the middle of a ravioli round, then seal with a second.

Place filling on ravioli round


Square round


Round ravioli round

Boil in batches in a large pot of boiling water for about 10 mins-ish, until firm and almost cooked. Cook for longer if you are eating immediately, but as this post is named part 1, I’m saving these for another day (tomorrow) when I will recook/heat them with a sauce.


Now I happened to have more dough than filling (mixing up a set of pasta dough makes a LOT of pasta) so I filled the rest with refried beans. Not that inventive, I know…but hey, I didn’t have many options with the ingredients I had available (and using goat’s cheese and walnuts wasn’t exactly cheap!)

All in all I ended up with two large bowls of ravioli and lots to snack on while making them. Good value for sure!

Second batch - cooked!


Now for a few additional comments about making ravioli, but also pasta machines in general. I kinda made up my own method for constructing the ravioli. My recipes books used a different method, with a pastry cutter which cuts in lines instead of ravioli cutters which cut shapes like mine. However, I was quite pleased with how mine turned out – there were a few misfits, ones that came apart and leaked filling but the vast majority were ok.

When finishing up and cleaning your pasta machine, do not clean it with water! A straight paint brush or pastry brush should do the trick. As mentioned, a good dough shouldn’t stick at all, so cleaning takes no time.

So that concludes my first post. Watch out for my next post about the sauce and the full ravioli meal, complete with alcoholic beverage. Will be serving some to my mother tomorrow, hopefully she likes it!