Schlagwort-Archive: cheese

Curtis Stone’s Manchego Crackers

This week week the I♥CC members are looking for Curtis Stone recipe to eat on the sofa. In our family we have our meals at the dining table. When our sons were small, eating on the sofa was celebrated for a movie night with chips, crisps or crackers. This tradition carries on, when they now come home. You need a lot of crackers for Lawrence of Arabia

Curtis Stone’s Manchego Crackers

Curtis Stone's Manchego Crackers

Curtis Stone’s Manchego Crackers

Yield: 36 crackers about 5 cm x 7 cm

Curtis Stone's Manchego Crackers

recipe for Curtis Stone’s Manchego crackers


  • 95 grams wheat flour 550 (all-purpose)
  • 90 grams Manchego cheese
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 60 grams water
  • 2 tablespoons + 2 teespoons olive oil, I used rapeseed oil
  • 1/2 teaspoon fleur de sel; I used Maldon Sea Salt *


inspired by:
Curtis Stone


  1. Preheat the oven to 190 °C/375 °F.
  2. In a food processor, Ulrike: ESGE-Zauberette*, combine flour, 60 grams cheese, baking powder and salt and process to blend. Add the water and 2 Tbsp of the oil and pulse until a moist, crumbly dough forms.
  3. Roll out the dough very thin on the back of a 30 x 40-cm baking sheet so it completely covers the baking sheet. Using a fork, prick the dough all over. Rub the remaining 2 tsp oil over the dough and then sprinkle the remaining 30 grams cheese and the fleur de sel over it.
    Curtis Stone's Manchego Crackers
  4. Bake for about 15 minutes, or until the cracker is a pale golden color. Cool completely on the baking sheet, then break into pieces.

In an airtight container the crackers will keep up to 3 days at room temperature.

total time: 25 minutes
preparation time: 10 minutes
cooking/baking time: 15 minutes

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Photo Credit: I ♥ Cooking Clubs
For all other great Something to Eat on the Sofa! recipes visit the I heart cooking clubs site

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WCC #2 – Winter Comfort Food: Brussels sprouts with tomatoes and Parmesan cheese

Unfortunately I missed the Weekend Cookbook Challenge #1 (WCC)** 06.10.2019, but now I am reday to post for the WCC #2 – Winter Comfort Food hosted by Alicat from Something so clever** 06.10.2019.

The cookbook I chose was a wedding gift over 20 years ago and you can still buy it.*. I don’t know why, but my husband and I didn’t cook many recipes from that book. While I was looking for a recipe for the German „Garten-Koch-Event **21.09.2018″ I mentioned the first time the large chapter with winter vegetables. So why not trying the wonderful sounding

Brussels sprouts with tomatoes and Parmesan cheese

Brussels sprouts with tomatoes and Parmesan cheese


This is winter comfort food, because it warms you up after a long walk outside at temperatures about the freezing point. The basil and the tomatoes bring a smell of spring in the kitchen, although I used frozen basil.

ingredients for WCC#2 001

For 2 servings you need:
375 g Brussels sprouts
250 g tomatoes
1 1/2 tbsp. olive oil
pepper salt
basil, chopped
25 g Parmesan cheese, grated

Prepare the sprouts by pulling away and discarding any yellowing outside leaves, trimming the stalk base. Cook them in boiling salted water for 10 minutes, then drain, cool with cold water and strain.

WCC#2 002
Remove the skin from tomatoes. I always use the crème- brûlée-burner. Heat the skin until brown, bubbling and „squeaking“. Now you can easy remove the skin and the eyes. Heat the oil in a saucepan and add the diced tomatoes. Cook until the tomatoes have stewed and softened. Season with salt and pepper. Add the basil.

Preheat the oven to 225 °C.

Pop the cooked sprouts into a well buttered baking dish, pour the sauce over the sprouts and sprinkle with the grated cheese. Bake until golden, but don’t allow to brown, about 10 minutes.

WCC#2 003 WCC#2 006 WCC#2 011 WCC#2 014 WCC#2 018 WCC#2 016

Serve and enjoy!

*=Affiliate-Link to Amazon

more recipes with brussel sprouts (click)

** 21.09.2018; now defunct
** 06.10.2019 and now defunct