Cauliflower Pasta Nests

Cauliflower Pasta Nests 5.1To celebrate the spring season I thought nests would be a great way to serve this baked spaghetti recipe. Continue reading

Maybe because growing up we never ate much pasta, but it’s not something I don’t cook too often, when I do instead, I often make a pasta bake. Last week I was looking at some recipes and fell across this recipe on the swissmilk site (recipe in French). I liked the visual side of and decided to make my own version; I used veggies instead of herbs, and spaghetti instead of the ‘Chinese’ noodles they used in the recipe. I wanted to use whole-wheat pasta, and that’s why I used spaghetti as I didn’t really have an alternative in my local grocery store. For this recipe, the best types of pasta you can use are the fine ones like vermicelli, spaghettini, …

I wish you all a happy Easter!

 

 Cauliflower Pasta Nests 1.1

 

 

Cauliflower Pasta Nests

Recipe for 4

Prep time: 10-15 min

Cook time: 25-30 min

 

Ingredients:

280 g spaghetti (preferably the fine ones, I used normal ones because I wanted to use the whole wheat kind and choice was limited

2 dl milk + 2-3 tbsp. extra milk

2 dl cream (I used 1/2 fat)

200 g cauliflower florets

2 tbsp. slivered almonds.

2 eggs

80 g grated Parmesan cheese

Salt and pepper

 

Recipe:

Heat oven at 180°C.

Cook the pasta al dente in salted boiling water and drain.

Meanwhile chop the cauliflower florets into small pieces. Add it to the pasta once it’s cooked.

Using a fork roll the pasta into eight nests and place them in a baking dish one next to the other. Whatever chopped cauliflower and pine nuts are left in the pan, add it on top of the pasta nests

In a small bowl combine the breadcrumbs, 20 g of the grated Parmesan, almonds and milk. Mix them, and set aside.

In a larger bowl combine the cream, milk, eggs, 60 g of the grated cheese, pepper, and optionally salt. Mix and pour it on the pasta. If like me, your dish is a little too wide the nests might rise above the milk and cream mix, just press it down a little.

On top of the nests, evenly sprinkle the soaked almonds, breadcrumbs and cheese.

Bake in the over for about 20 min and enjoy!

Cheese Nests

Cheese Nest Bites 1_renamed_16031I love cosy moments when it’s cold and raining outside. Continue reading

Tonight after a while it should rain, maybe with a bit of luck the snow will finally cover the top of the Alps. I really want to ski next week but at the moment there is really not much snow. I know my friends would say:

‘But Fanny, you never ski anyway’.

Not (totally) true. It’s just because I’m a perfectionist when it comes to skiing conditions: sun, good snow and possibly not too many people. Anyway tonight, with my boyfriend, I want to make it a cosy evening and except for the salad, nothing will require the use of covers. I went for a selection of local products with crudités and these cheese baskets are something I wanted to try. I recently found the idea for this recipe on cheesesfromswitzerland once I was looking for some other kind of information on Swiss cheese. Unfortunately this recipe appears not to be on-line any more but they have other interesting ideas besides general information on Swiss cheese. Their version was made with ham, celery, croutons and a dressing containing apple juice and mustard. With the rain as a background sound, we will enjoy our meal and watch a few episodes of the third season of Game of Thrones.

Cheese Nest Bites 4_renamed_26258
Cheese Nest Bites 5_renamed_3103 

Cheese Nests

 

Makes 6 bites

Prep time : 10 minutes

Cook time:  7 minutes

 

Ingredients:

60g grated cheese (for example a coarse Gruyère)

½ tsp flour

2 tsp Dijon mustard

1 tsp honey

1 tsp cider or apple vinegar

Salt and pepper

1 handful baby spinach

 

Recipe:

Heat oven at 220°C.

Take enough oven paper to line the surface of a baking tray. Cut the paper into 6 equal parts and place them on the tray.

Mix the flour, the cheese and a bit of pepper together. On each piece of oven paper place about 2 tsp of the preparation to form a round of about 8 cm. I helped myself with a round mould. Place in the oven for about 7 minutes (keep an eye on the process). Once you like the colour remove the tray from the oven (my advice is to cook the cheese rounds a bit more than what I did in the pictures). Take one piece of the paper with the cheese on it and flip it over the an upside down  espresso cup or similar sized container. Remove the paper and leave to cool.

In a small bowl mix the mustard, the honey, the vinegar and a bit of salt together.

Thinly slice the spinach leaves and mix them with the dressing (you might not need to use all of the dressing).

Roughly chop the walnuts and the cranberries.

Once the cheese nests have cooled, delicately remove them from the cups and fill them with a bit of spinach and sprinkle a bit of walnuts and cranberries.