BMonday may be the bleakest day of the year and it may not be, but it’s a good idea to have some precautions in place either way. For me, this always takes the form of food and its constant ability to rest. From there, it tends to be a very short step toward melted cheese: grilled cheese sandwiches, pizza, macchiatos, melted tuna… It’s no coincidence that many people’s favorite comfort food is basically an excuse to melt, stretch, and eat their cheese. No need to smile for the camera, but we can all still say, ‘cheese!“
Adjaruli khachapuri with chili pepper and spring onion butter (photo above)
Khachapuri is a Georgian leavened bread stuffed with cheese, eggs and butter. It’s usually served for breakfast, but don’t limit yourself – it’s welcome all day. The dough can be made the next day, and refrigerated overnight, ready to be shaped before baking. Use medium or even small eggs here, because eggs from large eggs will slip off of your already cheesy khachapures.
to equip 20 minutes
Proof 1 hr 30 min
cook 20 minutes
1½ tsp quick-acting dry yeast
Half a teaspoon of sugar
250 grams plain flour, plus more dust
100 gm greek yogurt
1 tablespoon olive oil
6 medium eggs, 2 times
Half a teaspoon of clove seeds
½ teaspoon nigella seeds
Salt and black pepper, plus ½ teaspoon ground black pepper for the cheese mixture
80g cream cheese
240g reduced moisture mozzarella, roughly grated
To prepare hot pepper and green onion butter
80g unsalted butter
2½ teaspoons Aleppo pepper
3 green onionsfinely chopped, trimmed
Put the yeast, sugar, and 1 1/2 tablespoons of warm water in a small bowl, stir until combined, and set aside for five minutes until they begin to form bubbles. Put the flour, milk, oil and the beaten egg in the bowl of a stand mixer fitted with a dough hook, mix well, then add the clove seeds, half of the nigella seeds and three-quarters of a teaspoon of salt and mix. On medium high speed for 2 minutes, until just combined. Add the contents of the bowl of yeast and mix for five minutes, until the dough is smooth and begins to come out from the sides of the bowl into a single ball. Cover tightly, ideally with reusable kitchen wrap, and leave in a warm place to set for an hour and a half, until doubled in size.
Meanwhile, combine cream cheese and mozzarella in a small bowl with crushed black pepper, then divide into four equal pieces, roll each into a ball, place on a plate and chill in the refrigerator.
Preheat oven to 230°C (220°C fan)/475°F/gas 9, and place a large baking tray on the middle rack to preheat.
Once the dough has doubled in size, scrape it out onto a lightly floured work surface and knead to get the air out and bring it together into a smooth ball. Divide the dough into four equal sized balls, then roll each one into a 22cm x 17cm oval. Lubricate the entire surface with another scrambled egg, then roll it over the edges of the longer sides of each oval to make a cigar-like shape with an 8cm gap in the middle. Pinch the ends together, so that each piece now looks like a boat, then place one cheese ball in the exposed center of each boat. Brush the exposed edges of the dough with the remaining beaten egg, then carefully lift each khachapuri to the hot tray in the oven and bake for 13 minutes, until the cheese is bubbling and the bread is golden brown.
Remove the tray from the oven, then spread the hot cheese balls with a spoon. Crack an egg on top of each flattened cheese ball, sprinkle with salt on top and return to the oven for five minutes, until the egg whites are firm but the yolks are still runny.
Meanwhile, we prepare the hot pepper and green onion butter. Place a small saucepan over medium-high heat, add the butter, and once it boils vigorously, stir in the cayenne pepper. Remove the heat from the fire, and stir in the green onions and a pinch of salt.
Arrange the khachapuri on a large plate and sprinkle with the remaining ¼ teaspoon of the nigella seeds. Spoon 1 tablespoon of the hot butter mixture over each bread, and serve with the rest on the side for dipping.
Herby käsespätzle with caramelized onions
Spätzle are egg pancakes from southern Germany ( cheese Part of the name of this dish refers to cheese). It can get a little messy the first time you try to make it, but give yourself the challenge, and have everything ready and on hand before you start. The size of the dish you use is very important here, because the large surface area means you get plenty of delicious crunchy pieces. Thanks to Kristian Mackenzie, sister of Verena Lochsholler from the Test Kitchen, for sharing her recipe with us.
to equip 20 minutes
cook 40 minutes
serve 4 as a side
1 tablespoon olive oil
75 grams butter
1 large onionpeeled, thinly sliced (220 g)
Salt and black pepper
2 teaspoons thyme leaves2-3 garlic clovesPeeled and powdered (15 grams)
1¼ teaspoon cumin seeds, lightly crushed in a mortar
250 grams plain flour
2 eggs, to be beaten
160 ml sparkling water
½ tablespoon lemon juice
150 g gruyere, grated
7 tablespoons (20 g) finely chopped chives
8 tablespoons (30 g) coarsely chopped parsley
Place a medium, shallow, oven-proof skillet over medium heat, add oil, butter, onion and 1/8 teaspoon salt, and cook, stirring constantly, for 20-25 minutes, until slightly golden. Add the thyme, garlic and 1 teaspoon of caraway seeds and cook, stirring, for another three minutes, until fragrant, then remove from heat.
Meanwhile, make a Spätzle Mixture. Sift the flour into a medium bowl and stir in ½ teaspoon of the salt. Make a hole in the middle, then, using a wooden spoon, vigorously beat the eggs with sparkling water for 2 minutes, until large air bubbles appear and the mixture becomes smooth and shiny; The bubbles will keep the mixture light.
Fill a medium saucepan with one and a half liters of water, add one and a half tablespoons of salt and bring to a boil. Once it boils, reduce the heat to medium and let it simmer. Hold a large slotted spoon with medium or large holes over the pan, spoon it into the mixture, and tap the spoon against the side of the bowl of water (or use a small spoon to scrape the mixture through the holes), so it drops through the holes into the water. When is Spatzle They float to the surface, after about 10 seconds they are done, so lift them with a second perforated spoon, transfer them to a colander to drain and repeat with the remaining mixture.
Preheat oven to 240°C (220°C fan)/475°F/gas 9, and mix the gruyere, chopped chives and parsley in a small bowl. Stir cooked mabsoot with the warm onion mixture, add lemon juice and ¼ teaspoon black pepper. Remove the heat from the heat and stir in half of the Gruyere mixture. Sprinkle remaining Gruyere mixture, 1/4 teaspoon black pepper and 1/4 teaspoon caraway seeds on top, then bake for 12 minutes, until cheese and pasta are crispy and bubbling in places. Serve hot straight from the skillet.
Yogurt with grilled winter vegetables and chermoula
I once read a description of aligot as a “comfort food that sticks to your ribs,” which really stuck out to me because I told it like it is. This fondue-like mashed potato and cheese dish originates from the Midi-Pyrenees in France and might make sense after a long day in the mountains, but I’m sure a good stomping around in the garden would work too. . Traditionally, it’s made with tommy fresh, but for easy sourcing, I used comte and mozzarella instead. Replace root vegetables with cabbage or roasted cabbage, if you like.
to equip 35 minutes
cook 40 minutes
2 garlic clovespeeled and powdered
2 large green peppersFinely chopped, pulp and seeds removed if you don’t like a lot of heat (20 g)
90 ml olive oil
60 grams corianderCoarsely chopped fine leaves and stems
20g flat parsley leaves
1 teaspoon cumin seedsLightly toasted and finely ground in a mortar
1 teaspoon coriander seedsLightly toasted and finely ground in a mortar
3 teaspoons lemon juice
To roast vegetables
3 small carrots, trimmed, peeled and angled into 2 cm (350 g) thick slices
3 small parsnips, trimmed, peeled and angled into 2 cm (350 g) thick slices
3 small sweet potatoespeeled and angled into 2 cm (350 g) thick slices
3 tablespoons olive oil
500 gm red potatoesPeeled and cut into 3 cm pieces
10 garlic clovespeeled (50g)
230 ml double cream
2 teaspoons Dijon mustard
Salt and black pepper
200 g countyPeel off and discard, finely grated
150 gm mozzarella cheeseroughly grated
First, make the caramel. Place the garlic, pepper, and oil in a large food processor bowl and blend until almost smooth. Add the cilantro, parsley leaves, cumin, and coriander seeds, whisking four or five times until almost finely chopped but still green. Pour into a small bowl, add lemon juice and set aside.
Meanwhile, preheat oven to 240°C (220°C fan) / 475°F / Gas 9. Place all root vegetables in a medium bowl with 2 tablespoons oil, ½ teaspoon salt and a fine grind of pepper, tossing to coat then Arrange in a single layer on a large oven tray lined with greaseproof paper. Roast for 20 to 25 minutes, until tender, flakes, and charred in places.
While the vegetables are roasting, make the aligotes. Put 1 liter of water and 1 tablespoon of salt in a medium saucepan and bring to a boil. Add the potatoes and garlic and cook for 15 minutes until soft, then drain. Push the potatoes and garlic through the best setting of the potato pliers (if you don’t have whey, pass them through the molly, or mash them until very smooth). Return the puree to the hot skillet, but away from the heat, and stir vigorously with a wooden spoon until it comes together into a smooth ball. Put the pan on low heat, pour in the cream, mustard, half a teaspoon of salt and a fine grind of black pepper, and stir well until the mixture thickens until the consistency of a liquid mush. Vigorously beat the grated cheese one-third at a time, until everything is melted and the oligo mixture is shiny and pulled away from the sides of the pan in smooth strands when lifted with the spoon. Reduce the heat to very low and keep warm.
To assemble the dish, place a large ovenproof dish in the oven for five minutes, until heated through but not flaring. Remove from the oven, spoon three-quarters of it over the plate and place the grilled vegetables on top. Pour over half of the carmola and the rest of the oil, and serve hot with the rest of the caramola in a bowl and the rest of the cabbage for dipping on the side.