Cheese Charlotte Recipes

Steps:

• In a colander, toss the zucchini with the salt and let drain for 1 hour.
• Squeeze zucchini in batches in a tea towel to remove as much moisture as possible and, in a bowl, toss it with the flour.
• In a small skillet, cook the scallion in 1 tblsp of the butter over medium heat, stirring, until it is softened and let it cool.
• In a bowl, combine well the eggs, milk and scallion.
• Spread 1 slice of each bread slice with the remaining 2 tblsps butter and cut the bread into ½ inch squares.
• Arrange half the bread squares in a deep baking dish and top with half of the zucchini.
• Sprinkle half of the cheeses and spread chilies over.
• Top peppers with remaining bread, zucchini and cheese.
• Pour milk mixture over and let stand, covered, at room temperature for 3 hours, or chilled overnight.
• (let mixture come to room temperature before proceeding with recipe) Preheat oven to 350F (175C).
• Bake for an hour and 10 minutes, or until set and golden-brown.
• Let stand 10 minutes before serving.

Steps:

• Make sandwiches of bread, butter and ham.
• Cut sandwiches into triangles and cut off crusts.
• Arrange triangles in a oven-proof dish.
• Beat egg and milk together; season with salt and pepper.
• Pour over sandwiches and sprinkle with grated cheese.
• Bake in a moderate oven, 180 degrees c for 30 minutes.

Steps:

• Cut cheese into small thin slices.
• thinly slice the bread.
• butter a souffle dish(or similar ovenproof dish).
• fill with alternate layers of bread and cheese.
• Bring milk to boil, beat eggs and take milk off the heat.
• Pour beaten egg slowly into milk, stirring constantly.
• season with salt,pepper and nutmeg and pour over bread and cheese
• leave to soak for 10 mins, occasionally loosening edges with a spatula.
• dot surface with knobs of butter and cook in a hot oven 450F for 40 mins.

Steps:

• Arrange enough ladyfingers over bottom of 8-inch-diameter springform pan with 2-3/4-inch-high sides to cover completely, trimming as necessary.
• Halve remaining ladyfingers crosswise and stand around sides of pan, edges touching and rounded sides out.
• Brush with Grand Marnier.
• Whip cream till stiff.
• Put the mango nectar into a small heat-proof bowl and sprinkle the gelatin over it.
• Set aside for 5 minutes.
• Whip cream cheese with sugar in food processor.
• Add the 2 packages of defrosted mangoes Or 4 fresh mangoes peeled and diced pulse till pureed.
• Heat in microwave oven nectar 20 seconds then add to mango cheese mixture,pulse.
• Quickly pulse in whipped cream with the mango cheese mixture.
• Spoon mango mixture into pan.
• Cover with plastic; chill until set, at least 5 hours.
• Remove springform and tie cake with a pretty peach colored ribbon.
• Serve with Raspberry Sauce!