Leftover Christmas cheeses

[lesley]

After the festivities, you look in the fridge & there's bits of cheese left.
This is how I use the leftover cheese from Christmas.
How do you use your leftovers?


Easy Cheese and Onion Flan

Serves 6-8
Prep Time 5 mins
Cooking Time 1 Hr 15 mins
Ingredients

* 14oz/400g Ready made short crust pastry
* 1 Large onion, roughly chopped
* 1 Tbsp Olive oil
* 2 Large free range eggs
* 284ml/10fl oz Low fat crème fraiche
* 250g/9oz cheese (of your choice) see cooks tips

Method

* Roll out the pastry until large enough to line a 23cm/9 inch loose bottomed flan tin
* Leave any excess pastry overhanging (pastry shrinks slightly when cooking and you can slice the excess off when cooked)
* Line the pastry with greaseproof paper
* Fill with baking beans (I used dried macaroni)
* Bake in a preheated oven 200°C/400°F/Gas mark 6 for 15 mins
* Take out the paper and beans and cook for another 10 mins
* Meanwhile soften the onion in the oil, over a low heat for about 10 mins
* Whisk the eggs and crème fraiche together and season.
* Blitz all the cheeses together and pull them apart to lay on the pastry case
* Add the onion on top
* Pour in the crème fraiche mixture
* Turn the oven down to 160°C/325°F/Gas mark 3
* Bake on the middle shelf for about 40-50 mins until set (see cooks tips)

* Cooks tip I used a very large onion
* If you don't have a food blender just pull the cheeses apart into small pieces
* Check the flan after 40 mins (I put it back in for another 10 mins, then put under the grill for a minute or two to get a golden brown top

Equipment

* Large frying pan or wok
* 23cm/9 inch loose bottomed flan tin
* Food blender

Shopping List

* 14oz/400g Ready made short crust pastry
* 1 Large onion
* 1 Tbsp Olive oil
* 2 Large free range eggs
* 284ml/10fl oz Low fat crème fraiche
* 250g/9oz cheese ( I used 85g/3oz Brie, 85g/3oz Stilton, 85g/3oz Cheddar)

Lesley
www.cookingwiththejoneses.com

[Semigourmet]

Depending on what leftover cheese I might have...

If I have fontina, cheddar and parm I will either make a mac and cheese dish or spaghetti with the cheddar and parm or grilled ham and cheese or a pannini with the fontina, to have with a creamy tomato basil soup. NUMMY

[Drama Queen]

I keep all three cheeses in the house as staples so I can't consider them leftover cheeses.

I use the chedder for omelettes, quesadillas, and grits (butter, cream, salt pepper and grated chedder). I use fontina for panini, baked pasta such as lasagna, baked rigatoni, frittatas, etc,. Parmesan is definitely a staple. I am NEVER out of Parmesano Reggiano and use tht for any kind of pasta, soups, salads, and a million other uses.

[Semigourmet]

I keep all three cheeses in the house as staples so I can't consider them leftover cheeses.

I use the chedder for omelettes, quesadillas, and grits (butter, cream, salt pepper and grated chedder). I use fontina for panini, baked pasta such as lasagna, baked rigatoni, frittatas, etc,. Parmesan is definitely a staple. I am NEVER out of Parmesano Reggiano and use tht for any kind of pasta, soups, salads, and a million other uses.

Okay Drama Queen, you just elaborated on the uses of these wonderful cheeses. I have to agree those are excelent uses of these cheeses. I cannot see them as leftovers either. they are Staples in my house also.