GARLIC HERB AND CHEESE BREAD

Ingredients

• 500g plain flour
• 1/2 tablespoon dried yeast granules
• 1/2 tablespoon salt
• 1/2 tablespoon sugar
• 1/2 teaspoon bread improver
• 325ml water at room temperature
• 1/2 tablespoon olive oil
• 1 garlic clove, crushed
• 1/3 cup chopped continental parsley
• 1/3 cup chopped basil
• 1/4 cup chopped rosemary leaves
• 1 tablespoon butter
• 200g Grated Philly and Tasty cheese

Instructions

1. Mix the flour, yeast, salt, sugar and bread improver together in a large bowl. Add half of the water to the dry ingredients and then mix, slowly adding the remaining water whilst mixing. When all mixed together the ingredients should come together in a ball at this point transfer to a floured bench top.
2. Add the olive oil to the ball of dough and knead it in. If necessary, add extra flour if it becomes too sticky and continue working dough. The kneading is extremely important as it is a necessary technique to ensure the dough will rise and be fluffy. You want to kneed the dough till the texture is smooth and elastic.
3. Return the dough to the bowl, cover it with glad wrap and then a tea towel and keep warm until the mixture doubles in size – this can take 1 – 1.5 hours depending on the weather.
4. When risen, knock the dough back in the bowl and then take it out, cut it in half and roll each half out to a large rectangle about 50cm x 25cm, then trim the edges to straighten.
5. Spread the top of each with 1/2 butter then scatter the crushed garlic, herb mixture and grated philly and tasty cheese over both rectangles.
6. Cut each rectangle into strips, to the height of your loaf tins, with a very sharp knife and lay the strips on top of each and cut the layered strips into squares the width of your tins.
7. Grease or line your loaf tins, and then stack the squares on top of each other, turn the stack on its side and place them into the tins. Cover the tins in glad wrap and set aside for 30 minutes.
8. At this stage, if you want to freeze the loafs you can.
9. Preheat oven to 190° Celsius.
10. Remove the glad wrap from the loaf tins and bake in the over for 55 minutes until the tops are golden. Remove from pan and let it rest for 10 minutes before removing from the tin and serving warm.

GOURMET MEATLOAF

Ingredients

• 1 cup fine fresh bread crumbs
• 1/3 cup milk
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 medium celery rib, finely chopped
• 1 medium carrot, finely chopped
• 2 tablespoons unsalted butter
• 2 tablespoons Worcestershire sauce
• 1 tablespoon cider vinegar
• 1/4 teaspoon ground allspice
• 3 slices bacon, chopped
• 1/2 cup dried cherries or pitted prunes, chopped
• 1 1/2 pound ground beef chuck
• 1/2 pound ground pork
• 2 large eggs
• 1/3 cup finely chopped flat-leaf parsley
• 1/2 cup ketchup

Instructions

1. Preheat oven to 350 degrees F.
2. Soak bread crumbs in milk in a large bowl.
3. Meanwhile, cook onion, garlic, celery, and carrot in butter in a large heavy skillet over medium heat, stirring occasionally, 5 minutes.  Cover skillet and reduce heat to low, then cook until carrot is tender, about 5 minutes.  Remove from the heat and stir in Worcestershire sauce, vinegar, allspice, 2 teaspoons salt, and 1 1/2 teaspoons pepper.  Add to bread crumb mixture.
4. Finely chop bacon and cherries or prunes in a food processor, then add to onion mixture along with beef, pork, eggs, and parsley and mix together with your hands.
5. Pack mixture together into a loaf and place in a shallow baking dish.  Spread ketchup over top and bake for approximately 1 1/4 hours.

CARNE ASADA CHIPOTLE PULL APART BREAD

INGREDIENTS

• 300g Or 10oz thin sizzle steak fillets
• 1 teaspoon ground Cumin
• 1 teaspoon Chipotle Chilli Powder
• Salt to season
• Olive oil or cooking oil spray
• ½ cup Chipotle Salsa
• 1 tablespoon adobo sauce
• 1 loaf Sourdough Bread
• ½ red onion, thinly sliced and divided
• 200g Or 7oz grated Mexican Cheese blend
• 2 ripe tomates, finely diced
• Fresh Cilantro Or Coriander
• 1 lime

INSTRUCTIONS

1. Rub seasonings onto steak fillets. Heat a grill pan over medium-high heat. Drizzle pan with oil or spray with cooking oil spray. Add the steak fillets to the pan in batches and fry until browned on both sides. Allow to cool; slice across the grain. Combine the Chipotle Salsa Dip and the Adobo Sauce together in a shallow bowl. Dip the steak pieces into the Salsa; mix well to evenly coat.
2. Place the loaf of bread on a lightly greased baking tray, cut across into it widthwise, again about 1cm |1/2-inch above the base crust
3. Insert half of the onions first into each slice/wedge, then coated steak pieces; and finally the cheese. Push all ingredients down into the bread really well. Drizzle the garlic olive oil into each cut and over the bread.
4. Cover with foil and bake for 15 - 20 minutes, or until cheese has melted.
5. Uncover and bake again for a further 10 minutes, or until bread has turned golden and crispy.
6. Remove and allow to cool. Top with the diced tomatoes, remanding onion rings, fresh ripped coriander leaves and squeeze lime juice over the top.

MEDITERRANEAN GRILLED CHEESE SANDWICH

INGREDIENTS

• 2 slices rustic white bread or sourdough bread
• 1 Tbsp extra virgin olive oil, divided
• Freshly ground black pepper
• 1 oz. Wisconsin Feta cheese, crumbled
• 2 oz. Wisconsin Whole Milk Mozzarella cheese, shredded
• 2 cups fresh spinach
• 2 tsp chopped fresh basil
• 4 Roma tomato slices
• 1/4 tsp finely minced garlic
• 2 Tbsp diced black olives
• 1 Tbsp finely chopped red onion

DIRECTIONS

1. Heat 1 tsp olive oil in a non-stick 10-inch skillet over medium-high heat. Once hot, add garlic and spinach and saute until spinach begins to wilt, about 30 seconds. Remove from heat, stir in basil and set aside. To assemble sandwich, spread Mozzarella and Feta cheese over one slice of bread into an even layer. Layer tomatoes in a single layer over cheese. Spread spinach mixture over tomatoes then sprinkle olives and red onions over tomatoes. Season with freshly ground black pepper and top with remaining slice of bread.
2. Spread 1 tsp olive oil evenly over skillet, add sandwich and heat over medium-low heat. Cook until bottom is golden brown, about 3 – 4 minutes, then remove sandwich from pan. Spread remaining 1 tsp olive oil evenly along skillet, carefully rotate sandwich to opposite side and return to pan over medium-low heat. Cover skillet with lid and cook until bottom is golden brown, about 2 – 3 minutes.

Bacon Guacamole Grilled Cheese Sandwich

Ingredients

• 2 slices bacon
• 2 slices sour dough bread
• 1 tablespoon butter, room temperature
• 1/2 cup jack and cheddar cheese, shredded
• 2 tablespoons guacamole, room temperature
• 1 tablespoon tortilla chips, crumbled

Directions

1. Cook the bacon until crispy and set aside on paper towels to drain.
2. Butter one side of each slice of bread, sprinkle half of the cheese onto the unbuttered side of one slice of bread followed by the guacamole, bacon, tortilla chips, the remaining cheese and finally top with the remaining slice of bread with the buttered side up.
3. Grill over medium heat until golden brown and the cheese has melted, about 2-3 minutes per side.

MONTE CRISTO SANDWICH

INGREDIENTS

• 2 eggs
• pinches of salt and pepper
• 4 slices sturdy white bread 
• 2 tablespoons mustard
• 2 tablespoons mayonnaise
• ½ pound thick sliced baked ham
• ½ ounce, weight shredded gruyere cheese
• additional salt and pepper to taste
• 2 tablespoons butter

Optional garnish

• powdered sugar, honey, preserves

INSTRUCTIONS

1. Beat eggs in a shallow dish along with a few pinches of salt and pepper. Set aside.
2. Assemble sandwiches, with mustard, mayonnaise, ham, cheese, salt and pepper to personal preference. Slightly compress sandwich.
3. Over medium heat melt butter in skillet.
4. Dip and coat each sandwich in beaten egg, and place in skillet. Cook sandwiches 2-3 minutes on each side, until browned to liking and cheese has melted.