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Food And Nutrition

Cabbage Casserole With Cheddar Cheese



This easy cabbage recipe is a flavorful au gratin style casserole cooked with butter and a creamy sauce. Before baking, the casserole is topped with cheddar cheese and buttery breadcrumbs.


  • 1 medium head cabbage, sliced thin
  • 10 tablespoons (5 ounces) unsalted butter, divided
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • Freshly ground black pepperto taste
  • 4 cups milk
  • 2 cups shredded cheddar cheese
  • 1 cup breadcrumbs


  1. Boil sliced cabbage in a large saucepan of boiling salted water for 3 to 4 minutes.

  2. Drain and add 2 tablespoons butter; set aside.

  3. In a small saucepan, melt 6 tablespoons butter; stir in flour, salt, and pepper until smooth. Gradually add milk, stirring constantly. Continue cooking and stirring until thickened and bubbly.

  4. In a greased 3-quart or 13 x 9 x 2-inch pan, layer half of drained cabbage, pour half of the cream sauce, then the rest of the cabbage and cream sauce on the top.

  5. Sprinkle the top with the shredded cheese.

  6. Melt remaining 2 tablespoons butter and toss with breadcrumbs; sprinkle over the cheese layer.

  7. Bake uncovered in a 350 F oven for about 40 to 45 minutes. Serves 10 to 12.

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Food And Nutrition

How To Make Ham and Cheese Omelet Recipe




How To Make Ham and Cheese Omelet Recipe

Cooking a classic omelet is a dish known to make even chefs cry, but who knows why? Yes, getting a lovely soft rolled takes some care but cooking it is straightforward, bearing a few things in mind before you start.

The classic omelet takes no time to cook; there is a temptation to cook the omelet until it is set throughout – NO. This is the most common mistake; the egg inside needs to be set but not cooked. The outside will cook in the hot pan, and once rolled, the heat from this will continue to cook the eggs, so when you cut into it, it will be the tiniest bit soft, the cheese melted, and altogether delicious.

The second mistake is to not overbeat the eggs before adding them to the pan. They should never be beaten. This will introduce too much air, and the eggs will cook very quickly and become tough; and contrary to what some say, a classic omelet should not include any milk.

The ham or cheese you use is up to you and can be varied to your liking. Making an omelet is a great way to use leftover ham or gammon, switching the flavors between smoked or unsmoked. With the cheese, choose a good melting cheese; cheddar is probably one of the best but try a grated Gruyere with its strong flavor, or a softer cheese like a Feta, which will give you a creamier, fluffier omelet. Parmesan is and so works well in an omelet, but is salty, so lower any additional salt.

Serve the omelet immediately onto a hot plate; if you can’t serve it immediately, cover it with another warmed plate, not in the oven, or it will continue to cook.


Steps to Make It


Gather the ingredients.

  1. Gather the ingredients.

    Ham and Cheese Omelet gather
  2. Heat butter in an 8-inch skillet or omelet pan over medium heat. Add ham pieces and cook gently to warm through for 3 to 4 minutes.

    Ham and Cheese Omelet add ham
  3. Break eggs into a small bowl. Gently mix with a fork. As mentioned above, do not whisk.

    Ham and Cheese Omelet mix eggs
  4. Tip gently stirred eggs over ham in skillet over medium heat. Using a fork, gently move egg around pan, pushing cooked egg from the pan’s bottom and allowing uncooked, liquid egg to run into its place. Gradually, all the eggs will start to set.

    Ham and Cheese Omelet heat and stir
  5. Immediately once egg starts to set, sprinkle cheese and stop stirring. Let omelet sit for about one minute for heat to start to reach cheese. Sprinkle over a tiny pinch of salt and black pepper.

    Ham and Cheese Omelet add cheese
  6. Once cheese is starting to warm, take a spatula and carefully nudge omelet’s lower edge two-thirds of the way over.

    Ham and Cheese Omelet half roll
  7. Take a warmed plate, hold skillet over plate and gently tip pan away from you and roll omelet out and over onto plate, so the seam is underneath. This is easier to do than it sounds. Serve omelet immediately.

    Ham and Cheese Omelet roll onto plate
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Food And Nutrition

Top Yoghurt recipes




Made from fermented milk, yoghurt has a great many uses. In western Europe yoghurt is perhaps most popular as a sweetened, fruity dessert or breakfast food. However, it can be consumed as a drink (such as the Indian lassi) or used in baking to provide moistness and flavour, or made into a kind of cheese (such as labneh). Yogurt is very digestible, even to people with lactose intolerance as the added bacteria converts the indigestible lactose into more accessible lactic acid.

Yoghurt can be made from the milk of cows, sheep, goats, even mares, camels and female yaks; each has its own flavours and cooking properties. Yoghurt is available with a wide range of fat contents, from full-fat with added cream to very low fat.

Raita recipes

Raita is a cool, fresh condiment usually made with yoghurt, mint and cucumber. Try our easy raita recipe for the perfect accompaniment to your Indian curry or as a dip with poppadoms.

Buyer’s guide

Those seeking yoghurt as a healthy snack may be surprised at the contents of their innocent-looking pots. Check the label on the yoghurt you buy. Many manufacturers add stabilizers, gelatin, artificial colours and flavours, starch, and high amounts of sugar or fat to ensure their product tickles your tastebuds.

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Food And Nutrition

Spanakopita Greek Spinach Pie




You can use shop-bought filo for this spanakopita recipe, the classic Greek spinach and feta pie. You wouldn’t expect Paul Hollywood to, though, would you?

Equipment and preparation: You will need a pasta machine for this recipe.


For the pastry

  • 200g/7oz strong white flour
  • 100-120ml/3½-4fl oz warm water
  • 1 tbsp olive oil
  • pinch salt
  • cornflour, for dusting
  • 70g/2½oz butter, melted
  • 1 egg yolk, for glaze

For the filling

  • 900g/2lb spinach
  • salt and freshly ground pepper
  • freshly grated nutmeg, to taste
  • 1 lemon, zest only
  • 1 large free-range egg, beaten
  • 200g/7oz feta
  • 1 tbsp sesame seeds
  • 1 tbsp crushed sea salt


  1. Make the pastry by sifting the flour into a bowl and making a well in the middle. Mix the water and oil together and gradually pour it onto the flour, mixing as you go. You’re looking for a soft, but not sticky dough. If the mix is too wet, add a sprinkling of flour.

  2. Once the dough has come together, take it out of the bowl and start kneading. The dough should be at a consistency where you shouldn’t need any flour to knead. Work the dough for about 10-15 minutes, or until it has a smooth appearance. Wrap in cling film and leave to rest in the fridge for a minimum of one hour.

  3. While the dough is resting, make the filling. Heat a large wide pan with a lid over a medium heat. Wash the spinach thoroughly and add it to the pan, squashing it down if necessary. Season with salt and pepper and put the lid on.

  4. Let the spinach cook down for about five minutes, stirring occasionally until it’s completely cooked. Drain into a colander and press with the back of a spoon to get rid of as much moisture as possible. Press down with kitchen paper to remove any excess moisture. Return to the pan to further dry out, and add the nutmeg and lemon zest.

  5. Turn off the heat and leave until completely cool. Once cold, stir through the egg, crumble in the feta and mix thoroughly. Check the seasoning and add salt and freshly ground pepper, to taste.

  6. Before making the pastry it is important to have everything ready. Lay out a large sheet of baking parchment and dust generously with cornflour. Melt the butter ready for brushing the pastry and have a flat baking tray buttered and a pasta machine ready. Preheat the oven to 175C/350F/Gas 4.

  7. To make the pastry, divide it into five equal balls keeping them covered with a damp tea towel to prevent drying. Take one ball and flatten to a rough rectangle using a rolling pin. Sprinkle your hands and the pastry liberally with cornflour.

  8. Beginning with the widest setting, pass the pastry through the pasta machine, and continue until it has gone through to setting number seven (of nine). You don’t want to take it through the thinnest setting, as you need to be able to stretch it more with your hands. Using the back of your hands gently stretch the pastry width ways until it is as thin as you can manage. Don’t

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