TRIPLE CHEESE QUESADILLA (or cheese scrap quesadilla)
30 g unsalted butter
1 French shallot, finely chopped
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50 g frozen spinach
sea salt flakes and freshly ground black pepper
juice of ½ lemon
4 x 16 cm flour tortillas
300 g mixed cheese ‘leftovers’, grated
½ bunch of dill, leaves picked, plus extra to serve
TO SERVE
Tabasco sauce
lemon wedges
Melt the butter in a non-stick frying pan over medium heat and cook the shallot for 2–3 minutes, until starting to soften. Add the spinach and cook for 5 minutes or until thawed, then transfer the mixture to a sieve and drain any excess water from the spinach. Place the mixture in a bowl, season with salt and pepper, add the lemon juice and mix to combine.
Spread the spinach mixture over half of each tortilla. Top with the cheese leftovers and dill, then fold the empty half of each tortilla over the filling, to form a half-moon shape.
Place a chargrill pan over medium–low heat and lightly grease with butter or oil. Cook the tortillas, one at a time, for 3 minutes each side or until golden brown and the cheese has melted. Scatter over some extra dill and season with salt and pepper. Serve with Tabasco sauce and lemon wedges
PARM CHIPPIES:
100 g Parmigiano Reggiano, finely grated
1 teaspoon dried Greek oregano
¼ teaspoon cayenne pepper
¼ teaspoon paprika
¼ teaspoon freshly ground black pepper
Preheat the oven to 160°C conventional. Line a baking tray with baking paper.
Scatter the Parmigiano Reggiano in a thin, even layer on the prepared tray. Sprinkle over the oregano, cayenne pepper, paprika and black pepper. Bake for 12–15 minutes, until deep golden.
Remove from the oven and allow to cool completely. Break into shards to serve or store in an airtight container for up to 1 week.
Serves 4
EIGHTIES CHEESE STRAWS
2 sheets of frozen puff pastry, just thawed
1 egg, lightly beaten
1 teaspoon smoked paprika
100 g (1 cup) Parmigiano Reggiano, finely grated
60 g halloumi, finely grated
sea salt flakes
CHILLI BUTTER
50 g unsalted butter, melted
1 teaspoon chilli oil
½ bunch of chives, finely sliced
Preheat the oven 200°C conventional. Line a large baking tray with baking paper.
Brush the pastry sheets with some of the beaten egg and sprinkle over the paprika. Combine the cheeses and sprinkle over the top, then use a rolling pin to roll over the cheese and press it into the pastry.
Fold the pastry sheets in half and roll again with the rolling pin to firmly enclose the cheese layer. Cut the pastry sheets into 2 cm wide strips, then twist each strip and place on the prepared tray. Brush with the remaining beaten egg, then sprinkle with salt and bake for 15–20 minutes, until golden brown.
Meanwhile, to make the chilli butter, combine the butter, chilli oil and chives in a bowl. Remove the cheese straws from the oven, brush with the chilli butter and serve.
Makes 24
PARM RIND OIL:
Pour extra virgin olive oil into a sterile, wide necked glass jar that has a screw lid or clip top. Add the tough outer rinds of your Parmesan cheese to the oil as you trim them off or you can collect them in the freezer. The more cheese rinds you put in the oil, the more cheesy flavoured the oil will be. You may also a sprig of rosemary into the jar. Store in a cool dark place.
Allow1 month for the flavour to develop.
Use parmesan oil in salad dressings, for dipping crusty bread or brush on vegetables before grilling. Great for making pita crisps.