My children are fussy eaters. Being a foodie myself, always curious about new ingredients, learning about a culture through their cuisine… this despairs me. I’m not sure what happened. As toddlers, they had a much wider taste palette. School seems to have restricted it back to a small list of basics. If you are in a similar case, you know you have 3 options: fight (which wears you out in no time), give up (and always cook the same things) or cheat. Cheese (and more particularly Applewood cheese – super tasty) is my best friend.
Sundays are often a “let’s cook something together day”. We chose two easy enough recipes, each including something green – the deal was they could add as much cheese as they wanted. A cheese feast! Good thing I had quite a stock of Applewood cheese, mind you, they started eating it before grating it…
And so we made dozens of sweetcorn, cheese and chives muffins (great for pack lunches by the way) and even a cheese and broccoli galette (the crust is soooo good – we like the cheese to be slightly brown and crunchy but you could add a little crème fraiche et keep a smoother texture)
Scroll down for the recipes!
Sweetcorn and Applewood cheese muffins
You will need (for 12 muffins):
– 300 g self raising flour
– 160 g Applewood cheese – half cubed, half grated
– 75g canned sweetcorn
– 60 g butter, melted
– 175 ml whole milk
– 150 g Greek yogurt
– 1 tbsp chopped chives
What do I do now?
– Mix the flour, grated cheese and sweetcorn in a bowl. Season with a pinch of salt and pepper.
– In a separate bowl, mix the melted butter, yogurt, milk, egg and chives. Pour onto the flour/cheese/sweetcorn and combine.
– Grease your muffin tins, pour the batter in and push a cube (or more) of cheese in each muffin.
– Bake 20 mn at 200 deg C
The cube(s) of cheese in the centre will have melted and the kids never expected the change of texture. The fact that there was sweetcorn too seemed to have gone completely unnoticed! A nice twist: fry some lardons and add to the mix…
Applewood cheese and brocoli galette
You will need:
For the dough:
– 155 g flour
– 115 g butter, cubed
– 60 ml cold water
– 1 egg
For the filling:
– 250 g chopped broccoli
– as much grated Applewood cheese as you want, really
What do I do now?
– Fill a pot with water, bring to the boil and thow the broccoli florets in. Leave to cook for 5 mn, drain, add the grated cheese in.
– It’s time to make the dough: simply mix the flour and butter together, with a pinch of salt and pepper (if you’re adventurous a little cumin or curry works great too). Don’t overwork it, you simply want the butter to be integrated in the flour, meaning you can’t feel the cubes under your fingers anymore.
– Pour the water little by little to help combine the ingredients. You should be able to roll the dough into a ball rather quickly. Knead it until you get a smooth texture then wrap it in cling film and chill in the fridge for 30 mn.
– Sprinkle a little flower on baking paper and roll out the dough in a large circle. It doesn’t have to be perfect, don’t worry!
– Pour the broccoli/cheese mix in the centre, spread it but leave a cm space from the rim, which you are going to fold upon your filling. Mix the egg with a little water in a bowl and brush the pastry with it.
– Bake at 190 deg C for 50 mn (or a little more if like my kids you want everything super crunchy – crust, broccoli and cheese).
We tried it with cauliflower, cheese and crème fraiche with a little nutmeg – gorgeous! Enjoy 😉