Zucchini , Chorizo & Borsalino Cheese Quiche

Zucchini , Chorizo & Borsalino Cheese Quiche
The Finished Quiche

Makes for 2

Ingredients:

  • 2 Cups Plain Flour or Maida
  • 1 teaspoon salt
  • 150G COLD UNSALTED BUTTER, CHOPPED
  • 1  EGG, LIGHTLY BEATEN
  • 1 TABLESPOON COLD MILK 
  • For the Filling
  • 1 TABLESPOON EXTRA VIRGIN OLIVE OIL
  • 1 DRIED CHORIZO, THINLY SLICED
  • 2 EGGS
  • ½ CUP (125ML) SINGLE CREAM
  • ½ CUP (125ML) MILK
  • ½ CUP (50G) Borsalino Cheese
  • SEA SALT AND CRACKED BLACK PEPPER
  • 1 ZUCCHINI, cut into bite size dices

How to make:

  1. Place the flour, salt and butter in a food processor and process until the mixture resembles fine breadcrumbs. You can knead it by hand too. Add the egg and milk and process until a smooth dough forms. Roll out the dough between cling filsm and refrigerate for 20 minutes or until firm.
  2. Preheat oven to 200°C. Line a lightly greased 4cm-deep, 20cm loose-bottomed fluted tart tin with the pastry and bake for 20 minutes in 180°C. Be sure to trim the edges and prick the base with a fork. Additionally line with non-stick baking paper and fill with baking weights before baking to prevent the pastry from swelling up.
  3. To make the filling, heat the oil in a large, non-stick frying pan over medium heat. Add the chorizo & Zucchini and cook for 2–3 minutes or until lightly golden. Set aside to drain on paper towel. 
  4. Place the eggs, cream, milk, borsalino, salt and pepper in a medium bowl and whisk to combine. Add the Zucchini & Chorizo mix.
  5. Bake for 50–55 minutes or until set and golden. Set aside to rest for 10 minutes before serving
  6. Serve hot.

Summer Salad with Feta Cheese

Feta cheese recipe blog image

Makes for 2

Ingredients:

  • Cucumber – 1no
  • Ripe Tomatoes-3 nos
  • Olives- 7-8 cut in half
  • Olive oil – 2 tablespoon
  • Balsamic vinegar- 1 tablespoon
  • Amiksa Feta cheese: 50gms or as much as you wish.
  • Salt and pepper according to taste.

How to make:

  1. This is a summer salad and refreshing to eat for lunch on a hot summer day.
  2. It is easy to make and needs only a few ingredient.
  3. Cut the vegetables into bite sizes pieces.
  4. Cut the olives into halves. Cube the feta into cubes.
  5. In a separate bowl make the vinaigrette with olive oil, Balsamic vinegar, salt and pepper.
  6. In a salad bowl toss all the ingredients together until all the ingredients are well coated with the vinaigrette.
  7. Serve in individual portions.

Bruschetta with Amiksa Cumin Gouda Cheese

Cumin gouda cheese recipe blog image

Makes for 2-3

Ingredients:

  • Sliced Bread- 2-3 slices (you can cut in triangles or keep it whole)
  • Mushroom- we used button- about 7-8 cut in slices
  • Cherry tomatoes- 7-8 cut in halves
  • Butter- 2 teaspoon
  • Olive oil- 2 tablespoon
  • Amiksa Gouda cheese- Grated or sliced- around 50gms
  • Salt & pepper to season
  • Parsley or any preferred herbs to garnish

How to make:

  1. Preheat the oven to 180 °C.
  2. Toss the cherry tomatoes & Mushroom with olive oil, salt and pepper and roast them for 10mins.
  3. Butter the bread and placed the roasted vegetables on top.
  4. Sprinkle the grated cheese on top and grill them  in an oven for no more than 10mins or as soon as the cheese is melted.
  5. Your bruschetta is ready and is great for parties or just to satiate quick hunger pangs.
  6. Don’t forget to garnish with the herbs of your choice , we used parsley.
  7. Drizzle with a bit of olive oil.
  8. Serve hot.

Lemon Creamy Cake

Serves-4-6

Ingredients:

  • 115 grams unsalted butter, room temperature
  • 150 grams fine sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 4 tablespoons lemon juice, freshly squeezed
  • Amiksa Creamy cheese- 100 gms crumbled
  • 140 grams (1 cup) plain flour
  • 2 teaspoons baking powder
  • 60 ml Milk ( if required more to make the cake batter pliant)

How to make:

  1. Preheat oven to 180 C oven.
  2. Line the cake pan with butter paper or softened butter (which ever is handy at your home)
  3. In a large mixing bowl, add butter, sugar and vanilla and beat with an electric mixer until pale and creamy. Add eggs, one at a time, and beat until combined
  4. Add lemon juice, lemon zest, flour, baking powder and Amiksa Creamy Cheese and beat on a low speed. Add milk and beat briefly until combined.
  5. If the butter is curdled donot worry. This is normal.
  6. Pour batter into prepared cake pan and place in the oven for approximately 30-35 minutes or until a skewer inserted in the middle comes out clean. Leave cake to cool completely in cake pan.
  7. Dust with powdered sugar (Optional)
  8. Your moist and sweet lemony cake is ready.

Baby Potatoes Fondue with Fontina Cheese

Fontina cheese recipe blog image

Makes for 2

Ingredients:

  • Mixed baby potatoes skins on, washed and patted dry- 150gms
  • 1/2 cup olive oil 
  • 1 garlic clove, minced 
  • Rosemary herbs (optional)
  • Amiksa Fontina cheese: 100gms or as much as you wish.
  • Salt and pepper according to taste.

How to make:

  1. Preheat the oven to 180 °C.
  2. Clean the baby potatoes but donot skin. Remove any blackened part if necessary.
  3. Mix the potatoes with garlic, salt pepper and rosemary and cook/ steam them to softness.
  4. Once the potatoes are cooked, melt the fontina cheese and immediately serve.
  5. Serve hot.

Apple Tartetatin with Cheddar cheese

Cheddar cheese recipe blog image

Tartetatin is an upside down French apple pie.

Ingredients:

  • Home made short crust pastry or store bought (as per your wish)
  • 3 table spoons flour for rolling
  • 4 tablespoons butter
  • 2/3 cup granulated sugar
  • 5-6 Himachali apples or any apples you find at your nearby store- Peeled , cored and Diced .
  • 50gms Amiksa Cheddar cheese grated

How to make:

  1. Preheat the oven to 180 °C.
  2. Roll out the pastry gently until ¼ inch thick and place it on a plate baking sheet and let it chill in fridge to chill.
  3. In a deep 10inch skillet (which can ideally be used in an oven also) over medium heat, melt the butter.
  4. Once the butter is melted, add sugar and gently caramalise it until amber. Usually takes around 7-8 minutes.
  5. Add the apples in a neat arrangement and cook them in the caramel until medium soft. Remove from heat and add the grated Amiksa cheddar cheese.
  6. At this if you are not using a cook & bake skillet, transfer it to a baking dish. Place the pastry over the apples gently tucking the folds into the corner.
  7. Make a small hole in the centre of the pastry to let steam come out.
  8. Bake until the crust is puffed up and golden brown.
  9. Remove from heat and let cool for 10minutes. Place your serving plate on top and gently flip such that the apples are on top.
  10. Add shards of Amiksa cheddar cheese as decoration on top. The sweetness of the apples combined with the salty mild cheddar makes a wonderful combination bursting with complex flavors.
  11. Serve hot.

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