Make Mine Président

Mimi ON Sep 26, 2011 AT 10:42 am

Président Cheese

Président Cheese

There’s nothing worse than arriving in the office first thing on a Monday morning, knowing you’ve had breakfast but be starving before you’ve even walked through the door. Well unfortunately for me, this is exactly what happens to me every Monday morning and I’ve spent the large proportion of the morning searching amazingly yummy recipes for me to indulge in at lunch (which will be an early one at the rate!).

With a huge pack of Président cheese (we’ve got Brie ad Emmental – lucky us!) in BATD HQ offices I’m narrowed my search to cheesy recipes and on my hunt I came across these two seriously scrummy looking dishes that are making my mouth water as I type… so much so I thought I just had to share.

On the one hand I found a Warm Potato and Green Bean Salad with Président Emmental and on the other I came across this yummy Président Brie and Roasted Vegetable Panini. I’m not sure which I’m going to go for yet so have a look at the recipes with me and see which one you prefer:

Potato and Green Bean Salad with Président Emmental

Potato and Green Bean Salad with Président Emmental

WARM POTATO AND GREEN BEAN SALAD WITH PRÉSIDENT® EMMENTAL

What you need:
- 450g small new potatoes
- 150g green beans, trimmed, cut into 5cm/2” lengths
- 2 small red onions, cut into thick wedges
- 1 tbsp olive oil
- 200g Président® Emmental cheese, cut into small cubes
- 175g cherry tomatoes, halved
- Small handful flat leaved parsley, finely shredded

For the Dressing:
- 5 tbsp crème fraîche
- 1 tbsp white wine vinegar
- 3 tbsp hot water
- 1 tbsp wholegrain mustard
- Salt and pepper

How to make it:
1. Whisk the ingredients for the dressing and set aside.
2. Halve the potatoes and put into a pan with salted water, bring to the boil and cook for 8 minutes.
3. Meanwhile, heat a griddle pan, brush with oil and add the onion wedges to cook for 10 minutes, turning once, until golden.
4. Add the beans to cook with the potatoes for a further 4 minutes until both vegetables are tender.
5. Drain and transfer to a bowl, add the onions and the dressing and fold together.
6. Turn into a serving dish, scatter over the Président® Emmental cheese cubes, cherry tomatoes and parsley, fold into the salad then serve at once.

Président Brie and Roasted Vegetable Panini

Président Brie and Roasted Vegetable Panini

PRÉSIDENT® BRIE AND ROASTED VEGETABLE PANINI

What you need:
- 2 panini rolls
- 1 large courgette
- 1 tbsp olive oil
- Président® Brie, sliced
- Roasted peppers (from deli counter)

How to make it:
1. To prepare the courgettes, cut very thin slices lengthways. If this is difficult, cut thin slices on the diagonal making them as large as possible. Brush with the oil and season.

2. Heat a griddle pan and place the courgette slices in the pan to cook for 3-4 minutes, turning them when they become charred and marked from the pan. Set aside.
3. Cut the panini rolls in half and either place on the griddle pan to toast or place under a grill.
4. To assemble, arrange a layer of courgette slices on each base, add three Président® Brie slices then place under the grill for 2 minutes until the Président® Brie is at the point of melting. Quickly add some pieces of roasted pepper on top, then cover with the panini lid and cut in half.
5. Alternatively, assemble the panini, with the ingredients, wrap in foil and place in the oven at 190°C/375°F/gas mark 5 for 10 minutes to heat through.

NB This is a Sponsored Post

Related Posts Plugin for WordPress, Blogger...

Comments are closed.