Author Topic: Asiago Cheese  (Read 5400 times)

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Offline JohnF

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Re: Asiago Cheese
« Reply #10 on: November 23, 2015, 23:07:35 PM »
I was vegetarian for many years

I knew there was something dodgy about you, just couldn't put my finger on it.  Now I know.

Anything else you'd like to share...?

JF



Offline nichola

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Re: Asiago Cheese
« Reply #11 on: November 24, 2015, 11:30:22 AM »
Yeah I know, a vegetarian! Some people would have a real problem with that!!! Knew you'd pick  on it John   ;)

By the way, off topic but France 24 has had outstanding coverage of recent events. If you can get it well worth watching.

Offline JohnF

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Re: Asiago Cheese
« Reply #12 on: November 24, 2015, 11:56:55 AM »
Yeah, we tend to watch France25 or Al Jazeera these days - generally better coverage and their "talking heads" come across as far more credible than Sky or the Beeb.

Don't worry, I've already forgiven you on the basis that I may need a kebab on the A9 one of these days  ;)

JF

Offline steveb1

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Re: Asiago Cheese
« Reply #13 on: November 24, 2015, 22:08:14 PM »
Cheddar would be nice with a layer of tomatoes or spinach

Offline nichola

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Re: Asiago Cheese
« Reply #14 on: January 25, 2016, 20:56:12 PM »
Steve, I used Izmir Tulum (just like cheddar) which worked perfectly. The last time I made it I also used it instead of the Parmesan in the mashed potato topping. I don't know how much Parmesan costs in the uk but Dogan has issues with what it costs here. The cream isn't necessary either and chopped spring onions in place of chives.

I simplified the recipe by only pre cooking the onions, the rest of the vegetables, broccoli, mushrooms, fish, herbs etc I just mixed up with olive oil. It cooks for 40 odd minutes in the oven and there's no need to precook.

I've made it a few times now and it's a really nice meal we both enjoy.





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