graphic graphic graphic
graphic

Judy Ridgway



June 2015

FRIED BREAD AND CHEESE WITH CINNAMON

This simple dish makes an excellent lunch time snack. The Swiss mountain cheeses are the best choice. Try Appenzell for a particularly intense flavour or Gruyere or Emmenthal for something a little softer.

Ingredients:

  • 4 large slices of day-old brown bread
  • 150g Swiss mountain cheese, cut into thick slices
  • Salt and freshly ground black pepper
  • Cinnamon
  • 3 tablespoons white wine
  • large knob of butter
  • 2 tablespoons olive oil
  • 4 heaped teaspoonfuls cranberry sauce
  • 4 small sprigs of flat leaf parsley

Method:

  • Arrange two slices of bread in a shallow container and top with slices of Gruyere.
  • Sprinkle with salt and freshly ground black pepper.
  • Place the remaining two slices of bread on top of the cheese and sprinkle with cinnamon.
  • Pour the wine evenly over the top. Leave to stand for an hour or until required.
  • Heat most of the butter and oil in a frying pan until very hot.
  • Transfer the two layers of bread and cheese to the frying pan.
  • Press well down and fry on both sides until crisp and brown, adding a little more fat when you turn the slices over.
  • This will take about five minutes in all
  • Serve at once with a spoonful of cranberry sauce and a small sprig of parsley

  • ANDALUSIAN SALAD

    This is a lovely summer salad from the producers of Dominus extra virgin olive oil in Jaen in Andalucia. Escarole is a variety of endive whose leaves are broader, paler and less bitter than other members of the endive family. In taste it is similar to radicchio. The quantities are for four people

    Ingredients:

    • 1 escarole
    • 1 tomato
    • 1 clove garlic
    • 1 hard-boiled egg
    • 1 small onion
    • 100g tuna in oil
    • 500g de-stoned olives
    • A few leaves of fresh tarragon
    • 3 soup spoons of “Dominus” Extra Virgin Olive Oil
    • 2 soup spoons of vinegar
    • Salt

    Method:

    1. Boil the egg. Wash and drain the escarole.
    2. Peel and dice the onion and garlic.
    3. Wash and cut up the tomato. Finely chop the tarragon.
    4. Finely chop the escarole and place in a salad dish.
    5. Add the olives, onion, garlic, tomato and tarragon.
    6. Add a little salt.
    7. Grind the egg yolk in the mortar while slowly adding oil and vinegar, stirring with the pestle, and then pour over the salad.
    8. Chop the egg white and sprinkle it on top.
    9. Crumble the tuna and sprinkle on top, adding a little salt.


    ROAST APPLES WITH HONEY

    This recipe comes from Croatia and uses Vanja Dujc’s lemon flavoured extra virgin olive oil.

    Ingredients:

    • 4 apples
    • 8 tablespoons honey
    • 4 tablespoons almonds, cut on small pieces
    • icing sugar
    • cinnamon
    • Dujc lemon flavoured olive oil
    • butter

    Method:

    1. Wash apples and cut the pips out so that you make a hole in the middle of each apple.
    2. Mix almonds with 4 tablespoons of honey and put some mixture inside each hole.
    3. Arrange apples on the prepared tray.
    4. Heat the oven to moderate (180oC), sift the icing sugar and cinnamon over the apples.
    5. Bake for 15-20 minutes or until crisp and lightly browned.
    6. Arrange apples on small plates, pipe with the remaining honey and drizzle with lemon flavoured olive oil.

    If you are interested in more recipes using extra virgin olive oil see “REMARKABLE RECIPES from the people who really know about extra virgin olive oil – the producers” at for Kindle and for iTunes.

    graphic graphic