Sunday, 21 November 2010

Day 21 - A recipe: Triple cheese and onion strata

This posting is part of the 30 day challenge...

I have cooked this a couple of times and it varies on the strength of the cheese and the quality of bread.  It needs light a fluffy French bread.  It makes a cheesy feast with soft texture like a soufflĂ©.  It's great as a starter with some relish...

  • 1 baguette, ends chopped off and discarded, cut into ½in slices and left to go stale

    6 spring onions, roughly sliced

    150g mozzarella, roughly chopped

    50g parmesan, shaved or grated

    100g mature cheddar, broken into pieces

    100ml oz sour cream

    5 free-range eggs

    Some milk (quantity varies)

    Small bunch fresh chives, chopped, to garnish


    Method

    Arrange the baguette slices in a layer in a 25cm square dish.

    Put the spring onions, mozzarella, parmesan and cheddar into a food processor. Add the soured cream, eggs and milk, then blend until smooth. You want a mixture about the same consistency as yorkshire pudding batter.

    Pour the cheese and egg mixture over the bread in the dish one layer at a time - has to fill the dish with liquid to avoid dry its when cooked, cover with cling film, and leave in the fridge to soak overnight.

    When ready to cook, preheat the oven to 180C/360F/Gas 4.

    Take the strata out of the fridge and uncover. Bake for 30 minutes, or until completely cooked through

    Remove from the oven and sprinkle with chives.

2 comments:

  1. oh my god, that sounds delicious! With cold wine, or warm tea.....and a bit of a salad or fruit!

    ReplyDelete
  2. It's great as a starter with some chutney

    ReplyDelete