Gratin Dauphinois

Gratin Dauphinois

Cheese or no cheese?!? That’s the question!
Cheese for me of course and you …well it’s for you to decide.

Gratin Dauphinois

serves 3-4

½ kg potatoes, peeled and thinly sliced
½ tsp butter
2 tsp plain flour
3-4 tbsp cheddar cheese, grated
100 ml double cream
100 ml milk
fresh chives, few springs, chopped

Boil potatoes in hot water for 5 minutes and then drain and cool for few minutes.
Layer the slices of potatoes in a buttered dish, sprinkling each layer with chives, salt and pepper.
Gently beat milk and double cream with the flour until smooth and pour over the potatoes. Sprinkle cheese over the top and bake at 200ºC for 30-40 minutes till brown at the top. When ready sprinkle more chives and serve hot!

Voila! Enjoy!

Baked buns with egg and Bavarian frankfurters

Baked buns with egg and frankfurters

Here is my breakfast idea. Something different and might be just a thing for an Easter breakfast or brunch. Hope you all will enjoy it!

Baked buns with egg and Bavarian frankfurters.

2 fresh burger buns or white crusty bread rolls
2 medium eggs
1-2 frankfurters, diced into bite-size chunks, Unearthed Bavarian Frankfurters are delicious
2 thin slices cheddar cheese
1/2 small red onion, thinly chopped
chive, for sprinkling
1 tbsp butter
1 tsp oil
black pepper
optional: chopped mushroom, pancetta or few baby spinach leaves

Preheat oven to 160°C.

Cut off the tops of the buns and scoop out the insides. Well it might seem like a waste so why not to dry them for a breadcrumbs.

In a small frying pan heat the butter. Add frankfurters and onions and fry for 3 minutes.

Place the buns in a lightly oiled baking tray. Arrange all ingredients starting with slice of cheese, then onions and frankfurters and tiny bit of chive. Crack an egg into each and sprinkle with salt and black pepper. Bake in the oven for about 15 minutes, then place under the hot grill for 2-3 minutes until the whites are set and yolks are done to your liking.  Pierce the white to ensure that  it is done. If required put back under the grill for another 1-2 minutes but keep grill door slightly open to ensure that the buns won’t get burned.

Sprinkle remaining chive and serve immediately.

Bon breakfast!

For featured delicious Bavarian Frankfurters  in this recipe please visit:

Cheese straws

Cheese straws

Cheese straws yeap my little addiction. And I eat a lot of them. Thought that it would be nice to share it with you …hungry people! Enjoy!

Cheese straws

80g plain flour
40g unsalted butter
25 g parmesan cheese, grated
25 g cheddar cheese, grated
1 small egg, beaten
½ tsp English mustard
freshly ground black pepper
optional for sprinkle: freshly cayenne pepper, sesame seeds or poppy seeds.

Sift the flour into mixing bowl. Add pinch of salt and pepper. Then rub in the butter until the mixture resembles breadcrumbs. Add half of a beaten egg and mustard and bind the mixture to a soft dough. Add cheese and mix all well. Turn on to a lightly floured surface and roll out to 15cm square. Then cut into narrow fingers and arrange on lightly greased baking sheet. Brush with remaining egg and then sprinkle whatever you like: cayenne pepper, sesame seeds or poppy seeds.
Bake in a preheated oven at 180°C for 15 minutes until golden. Allow to cool on a wire rack and if required store in an airtight container.