Brie And Basil Croquettes Recipes

Steps:

• Melt butter in heavy saucepan over medium heat.
• Add 1/4 cup flour and stir until light golden, about 2 minutes.
• Remove from heat.
• Gradually whisk in milk.
• Return pan to heat.
• Simmer gently until very thick but still pourable, about 4 minutes.
• Add cheese and basil and stir until cheese melts, about 2 minutes.
• Remove from heat.
• Season with salt and pepper.
• Stir in 1 egg.
• Pour into 10" diameter pie plate.
• Press plastic wrap onto surface of cheese mixture to prevent skin from forming.
• Chill overnight.
• With floured hands, form cheese mixture into walnut-size balls.
• Dust cheese balls with flour.
• Chill until firm, about 1 hour.
• Press each cheese ball into 3/4" thick round.
• Place remaining egg in small bowl and beat to blend.
• Place crumbs in medium bowl.
• Dip cheese rounds into egg, then into crumbs, coating thoroughly.
• Heat oil in heavy large skillet over medium-high heat.
• Working in batches, fry cheese rounds just until brown, about 1 minute per side.
• Do not overcook.
• Drain on paper towels and serve warm.

Steps:

• Preheat oven to 425°F
• Place toasted muffins onto a baking sheet. Top evenly with brie cheese.
• Spoon a heaping Tablespoon of Fig preserves onto each pizza.
• Bake for 6-9 minutes, or until cheese is melted and crust is crisp.
• Top with basil.

Steps:

• Melt btter Add 1/4 c flour and make a roux. Remove from heat and wisk in flour. Return pan to heat and simmer gradually until thickened, but still pourable. Add cheese and basil, stirring until cheese melts. Remove from heat and season with salt and pepper. Add 1 egg. Pour into 10-in pie plate and cover with plastic. Chill overnight. With floured hands, form mixture into walnut sized balls. Dust with flour and chill until firm. Press into flat rounds, 3/4 in thick. Beat egg into bowl. Dip rounds into egg followed by breadcrumbs. Brown in olive oil, taking care not to overcook. Drain on paper towels and serve warm.

Steps:

• Heat 2 tablespoons of the oil in a large heavy saucepan, tip in the courgettes and fry for 10-12 minutes until tinged golden. Remove with a slotted spoon and set aside.
• Heat the remaining oil in the pan and add the bacon, onion and garlic. Cook over a low heat for about 6-8 minutes or until softened and lightly golden. Tip in the rice and stir until the grains start to pop.
• Pour in the wine and stand back while it sizzles and absorbs into the rice. Stir well, then pour in about one third of the hot stock and increase the heat to moderate. Cook, stirring frequently, until the stock is absorbed. Repeat with the remaining stock, in two batches. This should take about 20 minutes, and the rice should be tender.
• Preheat the grill on its highest setting. Remove the rice from the heat, gently fold in the courgettes and season to taste. Tip everything into a big flameproof dish. Slice the brie and lay on top of the rice. Put the dish under the hot grill for 3-4 minutes until the brie is bubbling.