25 Jan

Cheeky Cheese Ravioli and Tomato Sauce

Cheeky Cheese Ravioli and Tomato Sauce

Serves 5
Prep time 25 minutes
Cook time 4 minutes
Total time 29 minutes
Meal type Lunch, Main Dish
Portion Size 225g
Nutrition Per Portion
Calories Sugar Fat Saturates Salt
395 4.5g 19g 5.1g 0.205g
Serves: 4 People
Calories: 385
Time: 35 mins

Ingredients

Tomato Sauce

  • 1 Garlic clove (Crushed and Chopped)
  • 150g Tomatoes roughly chopped
  • 1 teaspoon Vinegar balsamic
  • 200g Tomatoes copped & canned
  • 1 tablespoon Basil roughly chopped
  • 1 Large pinch Black Pepper Ground

Tomato Sauce (Optional)

  • 1/2 teaspoon Sugar

Pasta Dough

  • 200g Flour plain premium “00” grade
  • 1 1/2 Eggs medium, beaten
  • 1 Egg yolk, beaten
  • 1 tablespoon Water
  • 1 tablespoon Oil, olive

Cheese Filling

  • 150ml Water boiling
  • 50g Buttery style spread
  • 75g Flour plain white
  • 1 Egg medium, beaten
  • 75g Cheeky Cow Half Fat Mature Cheese
  • 1 Small Chilli pepper green, deseeded and chopped
  • 1/2 teaspoon Cumin powder
  • 1 tablespoon Basil leaves and stalks

Directions

Advanced Prep
1 Pre prepare the tomato sauce, pasta dough and cheese filling.
Tomato Sauce
2 In a saucepan add the garlic, tomatoes, balsamic vinegar, basil and pepper. Bring to the boil and simmer gently for 3-5 minutes.
3 Allow to cool slightly and puree with an electric hand blitzer or processor - cover and set aside.
Pasta Dough
4 In a basin mix all the pasta ingredients together and turn out onto a clean dry surface and knead until smooth and elastic. Wrap in cling film and refrigerate
Cheese Filling
5 In a small saucepan bring the water, buttery, chilli and cumin to the boil add the flour and mix to a smooth paste until it leaves the sides of the pan clean, remove from the heat and mix in the cheese.
6 When cooled mix in the beaten egg, cover with clingfilm and refrigerate until required for use.
The Ravioli
7 Roll out half the pasta dough, using plenty of flour to a paper thin thickness. Spoon or pipe out small teaspoon portions of cheese filling, allowing space for square or round ravioli of 5cm (1.5").
8 Roll out half the pasta dough, using plenty of flour to a paper thin thickness. Spoon or pipe out small teaspoon portions of cheese filling, allowing space for square or round ravioli of 5cm (1.5").
9 To poach place the ravioli in gently simmering lemon flavoured water and simmer for 3-5 minutes until thoroughly cooked.
10 Remove with a slotted spoon, place either on a plate or gratin dish as required garnished with a little chopped basil and grated cheese (optional).

Note

Equipment:
Cutting board, kitchen knife, cheese grater, saucepan x 2, spatula, basin, mixing bowl, large gratin dish, rolling pin, ravioli cutters.

Cheeky Service Hint:
Serve with a crisp green salad of choice and crusty whole meal bread

Cheeky Handy Hint:
A pasta roller can make the rolling easier but make sure you follow the instructions for use.

Cheeky Healthy Hint:
Cheeky Cow Half Fat Mature Cheese has 50% less fat and saturated fat than mature cheddar, 36% less calories and 19% more protein and 13% more calcium.
Tomatoes - are low in Sodium, and very low in Saturated Fat and Cholesterol and are also a good source of Vitamin E (Alpha Tocopherol), Thiamin, Niacin, Vitamin B6, Folate, Magnesium, Phosphorus and Copper, and a very good source of Dietary Fibre, Vitamin A, Vitamin C, Vitamin K, Potassium and Manganese. A large portion of the calories in tomatoes come from sugars.

25 Jan

Cheeky Half Fat Cheese, Californian Prunes and Puy Lentil Salad

Cheeky Half Fat Cheese, Californian Prunes and Puy Lentil Salad

Serves 5
Prep time 15 minutes
Cook time 20 minutes
Total time 35 minutes
Meal type Lunch, Main Dish
Portion Size 125g
Nutrition Per Portion
Calories Sugar Fat Saturates Salt
123 9.8g 4g 1.8g 0.6g
Serves: 5
Calories: 123
Time: 35 mins

Ingredients

  • 80g Californian prunes ready to eat and quartered
  • 70ml Cider dry
  • 1 teaspoon Ginger grated
  • 1 teaspoon Oil olive
  • 1 teaspoon Garlic chopped
  • 80g Cheeky Cow Half Fat Mature Cheese
  • 80g Mango ripe, large dice
  • 50g Puy lentils
  • pinch Salt
  • 80g Onions red sliced
  • 80g Spinach baby
  • 5g Basil sprigs
  • 15g Lemon zest
  • 2 tablespoons Lemon juice

Directions

Advanced Prep
1 Soak the prunes in cider, oil, garlic and juice of the lemon overnight. Wash and prepare the salad and vegetable items. Cover the lentils in minimal water, cook gently with the garlic and ginger until just cooked and the liquid has been absorbed into the lentils. Allow to cool.
Method
2 Place the soaked prunes, cheese, mango, lentils, onions, and lemon zest, in a large basin, season
with pinch of salt and mix lightly.
3 Lightly mix in the spinach and basil
4 Serve as required

Note

Equipment:
Cutting board, kitchen knife, saucepan, grater, mixing bowl.

Cheeky Service Hint:
Serve with toasted crusty bread or wrap in a tortilla for a hand held snack

Cheeky Handy Hint:
Various other ingredients such as broad beans and cooked chicken can be added.

Cheeky Healthy Hint:
Cheeky Cow Half Fat Mature Cheese has 50% less fat and saturated fat than mature cheddar, 36% less calories and 19% more protein and 13% more calcium.

Lentils are very low in Saturated Fat and Cholesterol. It is also a good source of Protein, Iron, Phosphorus and Copper, and a very good source of Dietary Fibre, Folate and Manganese.

Prunes -are very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Dietary Fibre, and a very good source of Vitamin K. A large portion of the calories in tomatoes come from sugars.

25 Jan

Cheeky Macaroni Cheese with Basil & Garlic

Cheeky Macaroni Cheese with Basil & Garlic

Serves 5
Prep time 8 minutes
Cook time 20 minutes
Total time 28 minutes
Meal type Main Dish
Portion Size 200g
Nutrition Per Portion
Calories Sugar Fat Saturates Salt
232 2.1g 6.4g 3.9g 0.74g
Serves: 5 People
Calories: 232
Time: 30 mins

Ingredients

  • 200g Macaroni raw
  • 300ml Water
  • 2 tablespoons Basil chopped
  • 3 Garlic cloves crushed and chopped
  • 1 pinch Salt

The Sauce

  • 600ml semi skimmed milk
  • 30g Flour plain
  • 1 teaspoon Mustard
  • 2 pinches Nutmeg
  • 125g Cheeky Cow Half Fat Cheese grated

Directions

Advanced Prep
1 Pre heat an oven to 200ºC (400ºF) gas 6 or a hot grill. Warm the serving dishes.
Pasta
2 Gently simmer 200g of raw macaroni, the basil and garlic in 300 ml of water until the pasta is cooked and has absorbed the water. This will produce 500g cooked pasta by weight.
3 Pour into a large basin, cover with cling film, set aside and keep warm.
The Sauce
4 Place the flour in a sauce pan, slowly add a little of the milk and whisk until very smooth. Add the remaining milk, bring to the boil, whisking continuously and simmer until the liquid becomes a thick smooth sauce, continue to simmer gently for a further 10 minutes to cook out the flour and whisking occasionally to keep smooth and prevent lumping and sticking.
5 Add the nutmeg and mustard, and three quarters of the cheese and whisk in until smooth.
6 Pour the sauce into the cooked pasta and place into the gratin/pie dish. Sprinkle with the remaining cheese and melt under a grill until bubbling and starting to brown or in a hot pre-heated oven for 10 - 15 minutes.

Note

Equipment:
Heavy bottomed saucepan x 2, cheese grater, spatula, whisk, large gratin dish, cling film.

Cheeky Service Hint:
Garnish with a little chopped parsley. Serve with green salad and crusty bread.

Cheeky Handy Hint:
Most types of pasta shapes can be used as an alternative to macaroni. No need to wash rinse off cooked macaroni as this will cause a loss of nutrients and flavour.

Cheeky Healthy Hint:
Cheeky Cow Half Fat Mature Cheese has 50% less fat and saturated fat than mature cheddar, 36% less calories and 19% more protein and 13% more calcium.

Basil Is low in Saturated Fat, and very low in Cholesterol and Sodium and is also a good source of Protein, Vitamin E (Alpha Tocopherol), Riboflavin and Niacin, and a very good source of Dietary Fibre, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium, Zinc, Copper and Manganese.

25 Jan

Cheeky Minted Cheesy Dauphinoise Potatoes

Cheeky Minted Cheesy Dauphinoise Potatoes

Serves 4
Prep time 15 minutes
Cook time 1 hour, 45 minutes
Total time 2 hours
Meal type Main Dish
Portion Size 126g
Nutrition Per Portion
Calories Sugar Fat Saturates Salt
172 2.1g 7g 4.4g 0.321g
Serves: 4
Calories: 172
Time: 2 hrs

Ingredients

  • 500g Potatoes peeled and thinly sliced
  • 125ml Cream single
  • 75ml Milk semi – skimmed
  • 3 Garlic cloves crushed and chopped
  • 15g Breadcrumbs fresh
  • 2 teaspoons Mint chopped
  • 1 teaspoon Parsley chopped
  • 60g Cheeky Cow Half Fat Mature Cheese, grated

Directions

Advanced Prep
1 Wash the potatoes well before preparation. Mix the chopped parsley and mint together with the grated cheese (optional). Pre-heat an oven to 180ºC (350ºF) gas 4.
Method
2 Cut the peeled potatoes in 2mm slices
3 Place potatoes, garlic, cream, milk and nutmeg into a saucepan, bring to boil gently.
4 Transfer to a gratin dish, and flatten the potatoes down
5 Bake in the pre-heated oven for 1½ hours or until a nice crust is formed and all liquid absorbed
6 To finish sprinkle the cheese, breadcrumbs, chopped mint and parsley combined over the potatoes and brown lightly under a hot grill or in a hot oven.

Note

Equipment:
Cutting board, kitchen knife, spatula, saucepan, gratin dish.

Cheeky Service Hint:
Serve with grilled English Lamb Cutlets and a Redcurrant Sauce

Cheeky Handy Hint:
Use potatoes in season and favourites such as Maris Pipers.

Cheeky Healthy Hint:
Cheeky Cow Half Fat Mature Cheese has 50% less fat and saturated fat than mature cheddar, 36% less calories and 19% more protein and 13% more calcium.

Potatoes are very low in Saturated Fat, Cholesterol and Sodium and are also a good source of Dietary Fibre, Vitamin B6 and Potassium, and a very good source of Vitamin C.

25 Jan

Cheeky Half Fat Cheese and Tomato wraPizza

Cheeky Half Fat Cheese and Tomato wraPizza with a Crispy Green Salad

Serves 4
Prep time 15 minutes
Cook time 5 minutes
Total time 20 minutes
Meal type Lunch, Main Dish
Portion Size 300g
Nutrition Per Portion
Calories Sugar Fat Saturates Salt
320 9g 13g 4.7g 1.4g
Serves: 4
Calories: 320
Time: 20 mins

Ingredients

wraPizza

  • 4 x 8 ” (20cm) Wrap, wholemeal
  • 2 tablespoons Pesto, basil green
  • 320g Tomato raw thinly sliced
  • 160g Onion red, thinly sliced
  • 125g Cheeky Cow Half Fat Mature Cheese grated
  • 2 pinches Freshly Ground Pepper
  • 2 tablespoons Chopped Basil

Crispy Green Salad

  • 320g Lettuce iceberg shredded
  • 80g Pepper green (capsicum) de-seeded
  • 8 Spring onions sliced

Directions

Advanced Prep
1 Pre heat a grill to a high heat.
wraPizza
2 Place the wraps on a baking tray or non-stick frying pan and spread evenly and all over up to the edges with the pesto.
3 Top with the tomatoes, onion and grated cheese right up to the edges.
4 Grill the pizza for 3-5 minutes in the middle of a pre-heated grill until the cheese is melting to a bubbly golden brown.
5 Remove from the grill.
Crispy Green Salad
6 Place all the salad items in a mixing bowl and lightly mix with a spoon. Cover with clingfilm and refrigerate until required for use.

Note

Equipment: Cutting board, kitchen knife, cheese grater, grill/baking sheet or non-stick frying pan

Cheeky Service Hint: Serve the wraPizzas sprinkled with chopped basil leaves and with 120g (¼) of the salad.

Cheeky Handy Hint: A useful way to cook the pizza is by using a non-stick 10" (25cm) frying pan with the wrap placed inside, the ingredients added and the base lightly warmed up over a gas or electric plate before going under the grill to finish and ensuring a crispy base.

Cheeky Nutrition Hints: Cheeky Cow Half Fat Mature Cheese has 50% less fat and saturated fat than mature cheddar and 36% less calories. Vegetables, such as tomatoes, lettuce and peppers are low in salt and saturated fat and one portion (80g) counts towards 1 of your 5 A DAY.

15 Jan

Cheeky Fish Pie with a Cheeky Cheese Sauce

Cheeky Fish Pie with a Cheeky Cheese Sauce

Serves 4
Prep time 35 minutes
Cook time 30 minutes
Total time 1 hours, 5 minutes
Meal type Main Dish
Portion Size 450g
Nutrition Per Portion
Calories Sugar Fat Saturates Salt
452 5.6g 11.3g 4.8g 2.2g
Serves: 4
Calories: 452
Time: 1 hr 5 mins

Ingredients

The Filling

  • 250g Cod (Cut into bite sized chunks)
  • 250g Smoked Haddock (Cut into bite sized chunks)
  • 120g Salmon (Cut into bite sized chunks)
  • 120g Tiger Prawns
  • 1.5 tablespoons Small Capers
  • 1 tablespoon Small Gherkins (Chopped)

The Sauce

  • 250ml Semi Skimmed Milk
  • 18g Cornflower
  • 75g Cheeky Cow Half Fat Mature Cheese (Grated)
  • 1 teaspoon English Mustard
  • 1 1/2 tablespoon Fresh Parsley (Chopped)
  • 1/2 teaspoon White Pepper

The Topping

  • 600g Old Maris Piper Potatoes (Peeled and cut into even sized pieces)
  • 5 Spring Onions (Finely sliced)
  • 1 1/2 tablespoon Fresh Parsley (Choppped)
  • 75ml Semi Skimmed Milk
  • 50g Cheeky Cow Half Fat Mature Cheese (Grated)
  • 1/2 teaspoon White Pepper

Directions

Advanced Prep
1 Wash and prepare the fish as required by the recipe or ask your fishmonger to do this for you
Sauce
2 In a bowl combine the corn flour with 75ml or 3 tbsp of the milk. Set aside and bring the remaining milk to the simmer in a saucepan over a medium heat, stir in the corn flour mixture and continue to stir until the sauce thickens.
3 Add the grated cheese, mustard and pepper; continue stirring and cook for a further 2 minutes or until the cheese has melted.
Filling
4 Place the cod, salmon, haddock, prawns, gherkins, capers, and chopped parsley in a bowl, mix well, season with pepper, stir in the cheese sauce. and carefully pour the fish mixture into a large oven proof dish.
Topping
5 When the potatoes are cooked, drain and mash. Season with pepper; add the spring onions, herbs and milk. Stir well and check the seasoning.
6 Carefully spoon the mash over the fish sprinkle over the grated cheese and bake for 25-30 minutes until thoroughly cooked and golden brown in the pre-heated oven.

Note

Equipment:
Cutting board, kitchen knife, measuring jug, cheese grater, whisk, spatula, mixing bowl, saucepan, large pan, large bowl and large oven proof dish.

Cheeky Service Hint:
This recipe makes a great coating sauce, perfect for use in pies, pouring over fish and binding ingredients together.

Cheeky Handy hint
For a slightly thinner pouring sauce for pasta dishes etc, simply reduce the amount of corn flour to 30g per 500ml milk.

Cheeky Healthy Hint:
Cheeky Cow Half Fat Mature Cheese has 50% less fat and saturated fat than mature cheddar, 36% less calories and 19% more protein and 13% more calcium.

Cod is low in Saturated Fat and is also a good source of Vitamin D, Niacin, Vitamin B6, Vitamin B12 and Potassium and a very good source of Protein, Phosphorus and Selenium.

15 Jan

Cheeky Cheese & Vegetable Enchiladas

Cheeky Cheese & Vegetable Enchiladas

Serves 4
Prep time 20 minutes
Cook time 15 minutes
Total time 35 minutes
Meal type Lunch, Main Dish
Portion Size 225g
Nutrition Per Portion
Calories Sugar Fat Saturates Salt
332 11.5g 14.7g 3.5g 2g
Serves: 4
Calories: 332
Time: 35 mins

Ingredients

  • 240g Mixed Peppers (De-seeded and Sliced)
  • 175g Mushrooms (Sliced)
  • 175g Onions (Peeled and Shredded)
  • 1 tablespoon Olive Oil
  • 1 teaspoon Cumin Powder
  • 1 teaspoon Coriander Powder
  • 1 teaspoon Paprika Powder
  • 100g Cheeky Cow Half Fat Mature Cheese (Grated)
  • 1/2 teaspoon Black Pepper (Ground)
  • 4 Large Soft Tortilla Wraps
  • 200g Salsa Sauce

Directions

Advanced Prep
1 Well wash and prepare the vegetables. Pre-heat the oven 180oC (350oF) Gas mark 4.
Method
2 Heat the oil in a large frying pan over a medium-high heat, add the slice onions, peppers and mushrooms, cook for 5-6 minutes, until softened, stirring occasionally. Add the spices and cook for a further 2 minutes, stirring to make sure the spices do not burn.
3 Lay out the tortillas on a clean board and evenly divide the vegetable mixture across the centre of each tortilla sprinkle over 20g of the cheese and black pepper.
4 Carefully roll up each tortilla and place in the ovenproof dish.
5 Evenly drizzle the salsa over each tortilla and sprinkle over the remaining cheese.
6 Bake in the pre-heated oven for 10-15 minutes or until the cheese is melting and bubbling.

Note

Equipment:
Cutting board, kitchen knife, cheese grater, spatula, large frying pan, mixing bowl, large oven proof dish

Cheeky Service Hint:
Serve with a reduced fat crème fraiche and crisp mixed salsa

Cheeky Handy Hint:
For non-vegetarians the peppers can be replaced with 200g cooked chicken or beef cut into thin strips or as a compromise half the peppers can be replaced by beef and or chicken.

Cheeky Healthy Hint:
Cheeky Cow Half Fat Mature Cheese has 50% less fat and saturated fat than mature cheddar, 36% less calories and 19% more protein and 13% more calcium.

Peppers Green are low in Saturated Fat and very low in Cholesterol and Sodium and are also a good source of Thiamin, Niacin, Folate, Magnesium and Copper, and a very good source of Dietary Fibre, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Potassium and Manganese. A large portion of the calories in peppers come from sugars.

15 Jan

Cheeky Stuffed Mediterranean Style Chicken Breast

Cheeky Stuffed Mediterranean Style Chicken Breast

Serves 4
Prep time 20 minutes
Cook time 35 minutes
Total time 55 minutes
Meal type Main Dish
Portion Size 215g
Nutrition Per Portion
Calories Sugar Fat Saturates Salt
370 1.8g 15.2g 4.6g 1.5g
Serves: 4
Calories: 370
Time: 55 mins

Ingredients

  • 4 x 150g Chicken Breast (Skinless)
  • 100g Sun Blushed Tomatoes (Drained and Chopped)
  • 60g Black Olives (Chopped)
  • 100g Cheeky Cow Half Fat Mature Cheese (Grated)
  • 2 teaspoons Lemon Zest
  • 2 tablespoons Fresh Lemon Juice
  • 1 tablespoon Olive Oil
  • 1 tablespoon Parsley (Chopped)
  • 1 tablespoon Torn Basil
  • 2 pinches Black Pepper (Ground)

Directions

Advanced Prep
1 Pre-heat the oven 180oC (350oF) Gas mark 4. Cut up the baking parchment 30cm square.
Method
2 In a bowl combine all the ingredients, except the chicken, season and set aside.
3 Place the chicken breasts on a chopping board, skin-side down, using a sharp knife carefully slice horizontally into each of the breasts creating a pocket for the stuffing.
4 Divide the stuffing between the 4 breasts and press firmly into each pocket and tie the breasts with kitchen string to secure the stuffing.
5 Place each breast skin-side up on baking parchment (approximately 30cm square) and brush with a little olive oil and lightly season with pepper. Loosely wrap the parchment around the chicken and transfer to a baking sheet.
6 Bake in the preheated oven for 25 minutes, remove carefully cut open the parchment, expose the chicken and place back in the oven for 5-10 minutes or until it is thoroughly cooked and golden. Remove the string before serving.

Note

Equipment:
Cutting board, kitchen, cheese grater, mixing bow, spoon, baking tray, baking parchment, kitchen string.

Cheeky Service Hint:
Ideal for service with a Mediterranean style salad and a fresh onion, tomato and garlic salsa

Cheeky Handy Hint:
Garlic and mushrooms can be used as additional or alternative ingredients.

Cheeky Healthy Hint:
Cheeky Cow Half Fat Mature Cheese has 50% less fat and saturated fat than mature cheddar, 36% less calories and 19% more protein and 13% more calcium.

Chicken with skin on can be used but will increase the fat and calorie content considerably

Cooked chicken breast is low in Sodium and is also a good source of Vitamin B6 and Phosphorus, and a very good source of Protein, Niacin and Selenium

15 Jan

Cheeky Roasted Vegetable Cannelloni with a Cheeky Cheese Sauce

Cheeky Roasted Vegetable Cannelloni with a Cheeky Cheese Sauce

Serves 4
Prep time 25 minutes
Cook time 45 minutes
Total time 1 hours, 10 minutes
Meal type Lunch, Main Dish
Portion Size 475g
Nutrition Per Portion
Calories Sugar Fat Saturates Salt
408 15g 17.2g 7.3g 1.1g
Serves: 4
Calories: 408
Time: 1 hr 10 mins

Ingredients

  • 8x25g Lasagne sheets fresh/chilled
  • 400ml Milk semi skimmed
  • 30g Corn flour
  • 200g Cheeky Cow Half Fat Mature Cheese grated
  • 1 teaspoon Mustard English
  • 2 pinches Pepper black, ground
  • 200g Aubergine cut into 2cm chunks
  • 200g Courgette halved lengthways cut into 5 cmm slices
  • 150g Peppers green cut into 2cm chunks
  • 150g Peppers red cut into 2cm chunks
  • 200g Onions red chopped
  • 400g Tomatoes canned whole
  • 2 cloves Garlic crushed and chopped
  • 1 tablespoon Oil of olive
  • 2 tablespoons Parsley fresh chopped
  • 1 tablespoon Basil torn

Directions

Advanced Prep
1 Wash well and prepare the vegetables. Pre-heat the oven 180oC (350oF) Gas mark 4. Prepare and lightly grease a large gratin dish
Sauce
2 Combine the corn flour with 50ml of the milk and set aside. Bring the remaining milk in a saucepan to the simmer over a medium heat, then whisk in the corn flour mixture until the sauce thickens.
3 Add 150g of the grated cheese, mustard and pepper and continue stirring. Cook for a further 2 minutes or until the cheese has melted.
Roasting the Vegatables
4 Mix together the aubergine, courgettes, peppers and onion then adding the oil. Once mixed spread out over the baking tray evenly and roast for 20-25 minutes or until softened and lightly browned.
5 Transfer carefully to a large bowl adding; the tomatoes, juice, garlic and herbs. Spoon even amounts of the filling lengthways onto each lasagne sheet, roll up and place in a lightly oiled oven proof gratin dish.
Baking
6 Pour the cheese sauce over the cannelloni and sprinkle over the remaining grated cheese. Bake in the pre-heated oven for 20 -30 minutes or until bubbling at the edges and golden on top.

Note

Equipment:
Cutting board, kitchen knife, cheese grater, spatula, basin, mixing bowl, large gratin dish, and whisk.

Cheeky Service Hint:
Serve with a crisp green salad of choice and crusty wholemeal bread

Cheeky Handy Hint:
For ease of rolling, lightly blanch the lasagne sheets in simmering water for a few seconds and refresh in cold water, drain and set aside

Cheeky Healthy Hint:
Cheeky Cow Half Fat Mature Cheese has 50% less fat and saturated fat than mature cheddar, 36% less calories and 19% more protein and 13% more calcium.

Aubergines are very low in Saturated Fat, Cholesterol and Sodium and are also a good source of Vitamin K, Thiamin, Vitamin B6 and Manganese, and a very good source of Dietary Fibre.

15 Jan

Tomato & Courgette Bake with a Cheeky Cheese & Herb Crust

Tomato & Courgette Bake with a Cheeky Cheese & Herb Crust

Serves 4
Prep time 12 minutes
Cook time 45 minutes
Total time 57 minutes
Meal type Main Dish
Portion Size 238g
Nutrition Per Portion
Calories Sugar Fat Saturates Salt
241 5.5g 11g 3.6g 0.875g
Serves: 4
Calories: 241
Time: 60 mins

Ingredients

  • 250g Tomatoes cherry vine ripened
  • 320g Courgette thinly sliced
  • 200g Shallots peeled and thinly sliced
  • 25ml Oil of olive
  • 2 tablespoons Parsley fresh chopped
  • 1 tablespoon Thyme fresh chopped
  • 150g Breadcrumbs fresh
  • 100g Cheeky Cow Half Fat Mature Cheese
  • 150g Peppers red cut into 2cm chunk
  • 2 pinches Pepper black ground

Directions

Advanced Prep
1 Pre-heat the oven 180oC (400oF) Gas mark 6. Prepare and lightly grease a large gratin dish.
Method
2 In a small bowl combine the grated cheese with the breadcrumbs, herbs and pepper mix well and set aside.
3 Arrange the sliced vegetables in the gratin dish, drizzle over the oil and season with pepper.
4 Lightly cover the dish with foil and bake for 30-35 minutes or until the vegetables are tender.
5 Remove the foil and sprinkle the cheese and herb mix evenly over the cooked vegetables, return to the oven
for a further 10 minutes until crisp and golden.

Note

Equipment:
Cutting board, kitchen knife, cheese grater, spatula, mixing bowl, large gratin dish approximately 30x20cm (12”x8”).

Cheeky Service Hint:
Ideal to serve with a green salad and chunky oven baked potato wedges with skin on.

Cheeky Handy Hint:
Other herbs such as sage and marjoram can be used for the crust.

Cheeky Healthy Hint:
Cheeky Cow Half Fat Mature Cheese has 50% less fat and saturated fat than mature cheddar, 36% less calories and 19% more protein and 13% more calcium.

Tomatoes are low in Sodium and very low in Saturated Fat and Cholesterol and are also a good source of Vitamin E (Alpha Tocopherol), Thiamin, Niacin, Vitamin B6, Folate, Magnesium, Phosphorus and Copper, and a very good source of Dietary Fibre, Vitamin A, Vitamin C, Vitamin K, Potassium and Manganese.