CROQUETAS

Ham and cheese croquetas 

The crispy shells of these croquetas encase a luxurious, velvety cheese filling, speckled with salty ham. Those little parcels of cheesy goodness melt in your mouth and prevent you from turning down another… and another… 

I don't do calories, and dishes like this make me thankful for my uncaring nature. Before we get onto taste, lets clear up the 'croquetas or croquettes' issue. Croquetas are Spanish and they're made of a thick, cheesy, white sauce mixture. Croquettes, however, are what I like to call 'the gloopy cousin' because they're made of mashed potato and cheese. Croquettes just don't hold themselves the way their Spanish equivalent does. 

FINGER LICKIN' FRIDAY

Russian Cheese Dumplings

Oh gosh, what a week it has been! I'm completing my last two weeks at university and, in the midst of interning and pumping out huge essays, I've been busy applying for the few jobs available. I certainly apologise for the lack of love, but I come bearing utter deliciousness.

I spotted these Russian cheese dumplings in an older issue of Feast magazine and couldn't resist trying them. I must admit that I made a few variations and substituted a couple of the cheeses for types that are more commonly available. You can switch things up too, but remember to keep a mix between soft and hard cheeses as this ensures that the filling binds together. These dumplings provided me with an exciting opportunity to put my computer to sleep and get into the kitchen, but they didn't take as long as I had (kind of) hoped. I suppose that's a good thing though, because it shows that they're super easy to make… Oh, and because I have so much work to do. My only tip? Don't skimp on the sage butter sauce - it really is as good as it sounds.

FINGER LICKIN' FRIDAY

Gouda & Fennel Flatbreads

I was flicking through my collection of recipes and would probably have overlooked this one had Josh not glanced away from FIFA to point and say 'they look good'. Lunch was decided, and I'm glad that this one was fortunate enough to be chosen. The fennel, the tarragon and the wonderful flavour of those mild, semi-hard cheeses certainly satisfied my tastebuds. You all know how much I love the simplest of flavour combinations!

FINGER LICKIN' FRIDAY

Tomato & Goat's Cheese Tartlets

I love goat's cheese and I love tomatoes! So, when I found myself hunting for a simple yet delicious lunch recently, I knew that these would be perfect. Not only are they simple to make, these little tartlets are filled with simple flavours and that is what I love. Infused with hearty specks of thyme, the tangy goat's cheese and sweet cherry tomatoes rest happily in the embrace of cloud-like puff pastry. Perfect for light lunches in these gloriously sunny months.

Makes 8

What you'll need:

2 sheets ready-rolled puff pastry

300g cherry tomatoes, chopped into quarters

2 tablespoon olive oil

1 tablespoon red wine vinegar

150g goat's cheese

Bunch thyme

Salt and pepper

What to do:

Preheat the oven to 200C and grease a muffin pan well using butter or oil.

Cut each sheet of pastry into 4 even squares and push each square into a muffin hole. Chop off any excess and press down any folds. Prick with a fork multiple times and pop them into the oven for 15 minutes.

Combine the tomatoes with the oil, red wine vinegar and a good lashing of salt and pepper. Set aside for now.

After 15 minutes, remove pastry cases from the oven and use a spoon to squash any puffiness out of the base and edges. Press the spoon a bit harder on the edges as this will reduce any further puffiness around the sides. Bake for another 5 minutes or until just coloured. Remove from oven and then carefully remove each case from the pan and place onto a baking tray. (You may need to run a butter knife around the edges to get them out.) If needed, use the spoon to flatten any big air bubbles.

Crumble an even amount of goat's cheese into each tart shell and sprinkle a few thyme leaves on top. Divide the tomato evenly between the tarts and press them in lightly so they don't fall out. Spoon the remaining liquid from the tomatoes over top of the tarts. Bake for 15 minutes or until the pastry is golden and the tomatoes have shrivelled a little.

Sprinkle with thyme and enjoy!

FINGER LICKIN' FRIDAY

Goats Cheese & Chive Soufflés

THESE cloud-like puddings of cheesy goodness are perfect for those days when you've eaten a big brunch so you don't feel like lunch but you're peckish and just want something really, really delicious! Suffering the brunch curse, I braved the afternoon chill and ventured outside to pick chives from the garden. This oniony-garlicy herb dots the soufflé and, every now and then, is explosive enough to distract from the salty, organic goats feta. Such simple flavours bond in the oven and grow to produce an utterly delicious soufflé. Perhaps I need a big brunch and late lunch more often... 

What you'll need:

40g butter

1/4 cup plain flour

1 cup milk

70g goats cheese 

1 tablespoon chives, chopped finely

2 eggs, separated 

Margarine, to grease

What to do:

Preheat the oven to 180C and use a paper towel to grease four ramekins with margarine. Ensure you rub a generous amount onto the base and rim of the ramekin. (Some savoury soufflé recipes say to then sprinkle breadcrumbs in and then rotate the ramekin to coat. I did this with these soufflés and think they may have held the sides back from rising.) Place the ramekins on a baking tray.

Melt the butter in a saucepan and then add the flour. Cook for 2 minutes or until the mixture rolls into a ball. Remove from heat. Gradually add the milk, whisking between each addition until the mixture is lump free. Place the pan back over a medium heat and whisk until it starts to boil. Whisk for 2-3 minutes or until thicker and kind of claggy. 

Remove from the heat and whisk in the cheese and chives. Let the mixture cool for 5-10 minutes before whisking in the egg yolks. Season well with salt and pepper.

Use and electric beater to bring the egg whites to stiff peaks. (Remember they should be tiny little bubbles that cling stiffly to the beaters when removed.) Using a large metal spoon, tip half of the egg whites into the cheese mix and fold through gently to combine. Then, add the next half and fold in until they are just combined. Spoon the mixture into the ramekins neatly. Each should be filled evenly with about 1cm to spare.

Bake for 15-20 minutes or until golden on top. When your soufflés are in the oven it is important to step lightly. Don't test them with a skewer or open the oven to 'look'. Doing any of these things will result in sunken soufflés which are no fun at all. (Oh yes, it's all very serious.)

Once your soufflés are golden and tall, remove them from the oven and place on plates to serve. Enjoy!