Stilton-stuffed Roasted Pork

Ingredients

1/3 cup crumbled Stilton, or blue cheese or 140-g log creamy goat cheese
2 green onions, finely chopped
1 pork tenderloin, about 375 g
1/2 tsp freshly ground black pepper
2 tsp teriyaki sauce, or soy sauce
1 tsp vegetable oil

Method

1. Preheat oven to 450°F (230°C). Line a baking sheet with foil and set aside.
2. In a small bowl, using a fork, mash cheese with onions until well mixed. Using your hands, form cheese into a long thin log, about 8 inches long and 3/4 inch wide.
3. Place meat on a large cutting board. Using a sharp knife, slice pork lengthwise down the centre, cutting almost but not completely through meat. Spread out as flat as possible. Cover with a piece of plastic. Using a meat mallet or the bottom of a heavy frying pan, pound pork just until it is uniformly 1/4 inch thick.
4. Sprinkle pepper over pork. Place cheese log on long edge of meat, then roll meat around it jelly-roll style. Fasten with a few toothpicks.
5. Place, toothpick-side down, on baking sheet.
6. In a small bowl, stir teriyaki with oil. Brush over pork.
7. Roast, uncovered, in centre of 450°F (230°C) oven until pork is firm when pressed, from 20 to 25 minutes. Don’t worry if a little melted cheese leaks out. Remove from oven and let stand 5 minutes.
8. Remove toothpicks, then cut diagonally into 1/2-inch-thick slices. Serve with roasted new potatoes and green beans.

Makes 2 to 3 servings.

Source: Chatelaine magazine

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Turnip Gratin

Ingredients

2 tablespoons unsalted butter
2-1/2 pounds medium turnips, trimmed and left unpeeled
1 tablespoon chopped fresh thyme
1-1/2 tablespoon chopped fresh savory
1-1/2 teaspoons kosher salt
Rounded 1/8 teaspoon cayenne
1 cup heavy cream
1 cup grated Parmigiano-Reggiano

Method

1. Preheat oven to 450°F, with rack in middle.
2. Melt butter in an ovenproof 12-inch heavy skillet, then cool.
3. Slice turnips paper-thin with slicer, then arrange one third of slices, overlapping tightly, in skillet, keeping remaining slices covered with dampened paper towels. Sprinkle with about a third of thyme, savory, salt, and cayenne. Make two more layers.
4. Cook, covered, over medium heat until underside is browned, about 10 minutes. Add cream and cook, covered, until center is tender, 20 to 25 minutes.
5. Sprinkle evenly with cheese, then bake, uncovered, until golden and bubbling, 10 to 15 minutes. Let stand for 5 minutes before serving.

Makes 6 servings.

Source: Gourmet Italian

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Swiss Soufflé Potatoes

Ingredients

4 medium baking potatoes
4 oz Gruyère cheese, grated
4 oz herb-flavoured butter
4 tbsp double cream
2 eggs, separated
salt and black pepper

Method

1. Preheat the oven to 220°C/425°F.
2. Scrub the potatoes, then prick them all over with a fork. Bake for 1-1½ hours until tender. Remove them from the oven and reduce the temperature to 180°C/350°F.
3. Cut each potato in half and scoop out the flesh into a bowl. Return the potato shells to the oven to crisp them up while making the filling.
4. Mash the potato flesh using a fork, then add the Gruyère, herb-flavoured butter, cream, egg yolks and seasoning. Beat well until smooth.
5. Whisk the egg whites in a separate bowl until they hold stiff peaks, then fold into the potato mixture.
6. Pile the mixture back into the potato shells and bake for 20-25 minutes, until risen and golden brown.

Makes 4 servings.

Source: Vegetarian Classics

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Florentine Frittata

Ingredients

1 tbsp butter
2 large garlic cloves, minced
10-oz bag baby spinach, about 10 cups
1/2 tsp each salt and ground black pepper
1/4 tsp ground nutmeg
8 eggs
2 cups grated Swiss or Gruyère cheese
3 green onions, thinly sliced

Method

1. Preheat oven to 350°F (180°C). Generously oil a 9-inch glass pie plate.
2. Melt butter in a large frying pan set over medium-high heat. Add garlic and spinach. Sprinkle with salt, pepper and nutmeg. Stir often until spinach is wilted, about 2 minutes. Remove from heat.
3. In a large bowl, whisk eggs. Stir in cheese, onions and hot spinach. Pour into prepared pie pie plate, then stir to distribute ingredients evenly. Bake in centre of 350°F (180°C) oven until top is golden and puffy, 30 to 35 minutes.
4. Serve hot or at room temperature with your favourite salsa and a dollop of sour cream, if you like.

Makes 6 servings.

Source: Chatelaine

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Expresso Cheesecake

Ingredients

1 package (about 9 oz) chocolate wafer cookies
1/4 cup butter or margarine, melted and cooled slightly
1 tablespoon instant espresso powder
1/2 teaspoon vanilla
4 large packages (about 8 oz each) nonfat cream cheese, at room temperature
1 cup sugar
3 large eggs
2 large egg whites
2 cups nonfat sour cream
3 tablespoons coffee-flavored liqueur
1 tablespoon sugar
1 tablespoon unsweetened cocoa powder
chocolate-covered espresso beans or mocha candy beans

Method

1. In a food processor, whirl cookies to form fine crumbs. Add butter, instant espresso, and vanilla; whirl just until crumbs are evenly moistened. Press crumb mixture firmly over bottom and about 1 inch up sides of a greased 9-inch cheesecake pan with a removable rim. Bake in a 350°F (175°C) oven until crust feels slightly firmer when pressed (about 15 minutes).
2. In clean food processor or in a large bowl, combine cream cheese, the 1 cup sugar, eggs, egg whites, 1 cup of the sour cream, and liqueur. Whirl or beat with an electric mixer until smooth.
3. Pour cheese filling into baked crust. Return to oven and bake until filling is golden on top and jiggles only slightly in center when pan is gently shaken (1-1/4 to 1-1/2 hours).
4. Gently run a slender knife between cheesecake and pan rim; then let cheesecake cool in pan on a rack for 30 minutes.
5. Meanwhile, in a small bowl, gently stir together remaining 1 cup sour cream and the 1 tablespoon sugar; cover and refrigerate.
6. Spread cooled cheesecake with sour cream topping. Cover and refrigerate until cold (at least 4 hours) or until next day.
7. Just before serving, sprinkle with cocoa; then remove pan rim. Garnish with chocolate-covered espresso beans.

Makes 12 to 16 servings.

Source: Low-fat Italian Cookbook

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