Can You share your favorite recipe with me please. Also Can I use cottage cheese with a mix of other cheeses. Do you use herbs etc as well
kabbo,
May 12, 9:13am
I got this off here the other week. Havent made it yet but looks nice. Not sure if it's the same as what you're wanting. • • Cheese & Onion Pie • Frozen pastry Or make your own For filling and glaze 1 medium boiling potato 2 cups finely chopped onion (1 large) 2 tablespoons unsalted butter 3 large eggs 1/4 cup heavy cream 1 teaspoon finely chopped fresh thyme or 1/2 cup finely chopped fresh parsley 1/4 teaspoon fine sea salt 1/4 teaspoon black pepper 2 1/2 cups Cheddar, coarsely grated Peel potato and cut into 1/4-inch dice (3/4 cup). Steam potato in a steamer set over boiling water, covered, until just cooked through, about 3 minutes. Transfer to a plate to cool. Cook onion in butter in a 10-inch heavy skillet over moderately low heat, stirring, until softened, 8 to 10 minutes. Transfer to plate to cool. Whisk together 2 eggs, cream, thyme, salt, and pepper in a large bowl until combined well. Stir in potato, onion, and cheese. Whisk remaining egg in a small bowl and reserve for egg glaze. Assemble and bake pie: Put oven rack in middle position and put a large baking sheet on it, then preheat oven to 425°F. Roll out larger piece of dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin and fit into tart pan. Spoon filling evenly into pie shell and brush some of egg glaze on rim of shell. Roll out smaller piece of dough into a 12-inch round in same manner, then cover pie with it. Trim edges of pie, leaving a 1/2-inch overhang, then press edges together and crimp decoratively. Brush top of pie lightly with some of remaining egg glaze. Cut several steam vents in top crust with a small sharp knife. Bake pie on hot baking sheet until golden brown, 35 to 40 minutes. Cool on a rack at least 15 minutes. Serve warm or at room temperature.
kabbo,
May 13, 9:13am
I got this off here the other week. Havent made it yet but looks nice. Not sure if it's the same as what you're wanting. • • Cheese & Onion Pie • Frozen pastry Or make your own For filling and glaze 1 medium boiling potato 2 cups finely chopped onion (1 large) 2 tablespoons unsalted butter 3 large eggs 1/4 cup heavy cream 1 teaspoon finely chopped fresh thyme or 1/2 cup finely chopped fresh parsley 1/4 teaspoon fine sea salt 1/4 teaspoon black pepper 2 1/2 cups Cheddar, coarsely grated Peel potato and cut into 1/4-inch dice (3/4 cup). Steam potato in a steamer set over boiling water, covered, until just cooked through, about 3 minutes. Transfer to a plate to cool. Cook onion in butter in a 10-inch heavy skillet over moderately low heat, stirring, until softened, 8 to 10 minutes. Transfer to plate to cool. Whisk together 2 eggs, cream, thyme, salt, and pepper in a large bowl until combined well. Stir in potato, onion, and cheese. Whisk remaining egg in a small bowl and reserve for egg glaze. Assemble and bake pie: Put oven rack in middle position and put a large baking sheet on it, then preheat oven to 425°F. Roll out larger piece of dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin and fit into tart pan. Spoon filling evenly into pie shell and brush some of egg glaze on rim of shell. Roll out smaller piece of dough into a 12-inch round in same manner, then cover pie with it. Trim edges of pie, leaving a 1/2-inch overhang, then press edges together and crimp decoratively. Brush top of pie lightly with some of remaining egg glaze. Cut several steam vents in top crust with a small sharp knife. Bake pie on hot baking sheet until golden brown, 35 to 40 minutes. Cool on a rack at least 15 minutes. Serve warm or at room temperature.
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