Month: February 2018

Potato cups with cheddar cheese and chives

One of the main problems I face on a daily basis is the waste of food. I usually buy more than I need, I cook more than I consume and I often throw away perfectly good food just because I’m simply not in the mood for having the same dish two days in a row. And in this case I’m not throwing away only some leftovers, I’m also throwing away money, time and energy. This is when recycling kicks in, the art of transforming something undesirable into something attractive.

Maybe the best example of undesirable leftover are mashed potatoes. When still fresh, mashed potatoes are a delicious and creamy side dish. But when they are cold, they become dry and tasteless and not once did I have to throw them away. To prevent food waste, I discovered a wonderful way to recycle them: potato cups with cheddar cheese and chives. These cups are so easy to make, they are budget-friendly and they taste divine. They have a crunchy crust and a creamy and flavorful filling. These adorable cups are as fluffy as a cloud and they are ready in about 30 minutes. You won’t believe how some flavorless leftovers can turn into something so delicious!

Ingredients (for 12 cups):

  • 500g leftover mashed potatoes*
  • 100g grated cheddar cheese
  • 3 large eggs
  • 5g chives **
  • a pinch of nutmeg
  • 1 Tbsp butter
  • 2 – 3 Tbsp breadcrumbs

Notes:

* This recipe can be made for dinner with mashed potatoes from lunch. You can also use day old mashed potatoes.

** Instead of chives you can use finely chopped scallions, parsley or dill.

 

Method:

  1. Preheat the oven at 220°C / 425°F (gas mark 7).
  2. Take a muffin tray and coat each cup with a thin layer of butter and then sprinkle some bread crumbs. Shake off the excess (picture).
  3. Place the mashed potatoes in a large bowl. Add the eggs, chopped chives, a pinch of nutmeg and about 75g of grated cheese.
  4. Stir with a spatula until well combined.
  5. Sprinkle each cup with the remaining 25g of grated cheese (picture).
  6. Bake in the preheated oven for about 20 – 25 minutes, or until puffed and golden brown.
  7. After they are baked, let them cool in the pan for 5 minutes. Use a vegetable knife to gently release them from the pan.
  8. They are delicious hot, while the melted cheese is stringy. They are also tasty cold, for breakfast.The source: www.thekitchn.com

3-Ingredient Cloud Bread




Cloud bread is basically an airy, soft and pillowy bread replacement, characteristics suggested by its own name. This dietetic bread is gluten-free and it’s also high in protein and low in carbohydrates. This bread is so delicious and extremely easy to make. As I mentioned in the title, cloud bread is made from only three ingredients: eggs, cream cheese and cream of tartar. The eggs are separated and the egg whites and the cream of tartar are beaten until stiff peaks form, while the egg yolks and the cream cheese are combined in another bowl. The meringue is carefully incorporated in the yolk mixture with gentle movements. The batter is divided into 9 small portions which are going to be baked in the oven until golden. Simple as that!

Ingredients (for 9 servings):

  • 4 large eggs *
  • 4 Tbsp cream cheese (60g) **
  • 1/2 tsp cream of tartar (or lemon juice) ***Note:

    * I use 1 Tbsp cream cheese for each large egg.
    ** This recipe is also delicious with mascarpone cheese, Greek yogurt and cottage cheese.
    *** If you don’t have cream of tartar, you can use the same amount of lemon juice. Don’t skip the acid, it stabilizes the egg whites and allows them to keep their form.

 

Method:

  1. Preheat the oven at 150°C / 300°F (gas mark 2). Line a tray with parchment paper.
  2. Take 2 bowls, a large one and a medium one. Place the cream cheese in the large bowl. Beat the cream cheese with a spatula or a whisk to soften.
  3. Separate the eggs. Add the yolk to the large bowl. Add the egg whites to the medium ball. Mix the yolk with the cream cheese using the whisk.
  4. Add the cream of tartar to the egg whites and beat on high speed until stiff peaks form (about 3 minutes).
  5. With gentle circular movements, fold one third of the stiff egg whites into the yolk and cream cheese mixture, incorporating them thoroughly. Add another half of the remaining stiff egg whites and fold them in as well. Try to deflate the fluffy egg whites as little as possible. Fold in the remaining stiff egg whites.
  6. Divide the composition into 9 portions, using about 2 tablespoons of mixture / portion. With the same spoon, gently level the top of the breads, giving them a circular shape.
  7. Bake in the preheated oven for about 25 – 30 minutes, or until lightly brown.
  8. Move to a wire rack and cool completely. Once completely cool, store them in an airtight container or a zip-lock bag. Overnight they will change their consistency, becoming more breadlike. They will last in the refrigerator for several days.

Source: www.geniouskitchen.com