Liptauer Cheese A La Nigella Lawson Recipes

LIPTAUER CHEESE A LA NIGELLA LAWSON

Steps:

• Beat the cream cheese and cottage cheese together until they are very smooth. Add the capers, cornichons, paprika, salt, pepper, caraway seeds, and mustard. Mix together well and turn into a 1-quart bowl lined with plastic wrap for easier unmolding later. Smooth the top with a spatula and cover with the overhanging plastic wrap. Place it in the refrigerator to set.
• When it has become cold enough to turn out - a few hours should do it - unwrap the folded-over plastic wrap on top, place a plate over the now uncovered bowl, turn it over, and unmold. Pull the plastic wrap off and drizzle over a rust-red ooze made by mixing the oil with the paprika.
• Serve this with bread or poppy-seed bagels, gherkins, and, if you like, some chopped red onions.

CHEESECAKELETS

Steps:

• Put the strawberries into a bowl and sprinkle with balsamic vinegar and sugar. Stir before covering with plastic wrap and leaving to steep while you make the cheesecakelets.
• Mix the egg yolks with the sugar, beating well. Add the vanilla, cottage cheese, and flour. Then, in another bowl, whisk the whites until frothy with a hand whisk and fold into the cottage cheese mixture.
• Heat a smooth griddle or nonstick skillet and dollop the batter onto it make cakelets of about 3 to 4 inches in diameter. Each cheesecakelet will take a minute or so to firm up underneath, then you should flip it and cook the other side, and remove to a warmed plate when ready.
• Turn the strawberries in the ruby syrup they've made and squish some pieces with a fork at the same time. Serve with the hot cheesecakelets.

NIGELLA LAWSON ROASTED VEGETABLES WITH CHEESE

Steps:

• Preheat oven to 400 degrees.
• Peel and cut the sweet potato into 2 inch cubes and put it in the pan. (Add each ingredient to the pan as you go.).
• Cut the red potato(es) into slightly smaller cubes 1-1/2 cubes (because they are denser than the sweet potato so they need to be smaller to cook in the same amount of time).
• Cut the red onion in the middle, then cut each half into 4-6 segments, discarding the dry outer skin. (the onion should still stay together in large chunks and will still have the end bit on).
• Cut peppers into 1 inch chunks (discard seeds and stem).
• Separate the cloves of garlic but no need to remove the skin.
• Add the oil and mix everything together with your hands (it's fun).
• Season with pepper, but no salt (it will make the dish watery).
• Cook for 45-55 minutes until vegetables are cooked through and the tinged with brown.
• Top with cheese and broil 5 minutes or so until brown.
• (If you want to omit the cheese, you can add a bit of coarse salt before serving.).
• Serve it right out of the pan at the table. Couldn't be easier or more delicious!