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Terracotta Clay Pot Recipes – Baked One-Dish Cheese Meals

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One-dish dinners are the perfect solution to weekday meals. Even beginners find this a fortunate thing. Terracotta clay pot one-dish cheese meals prove it imaginative and versatile to prepare from fresh and frozen foods as well as store cupboard ingredients and leftovers. If you have a small kitchen, you will be thankful that little is required by way of utensils and terracotta clay pot cooking.

Tomato and Mozzarella Bake


  • 1 ½ pounds beefsteak tomatoes
  • 14 ounces mozzarella cheese
  • 2 cloves garlic
  • 2 onions
  • 6 tablespoons virgin oil
  • 4-6 large slices of whole wheat bread, crusts removed
  • 1 teaspoon salt
  • Freshly-ground pepper, to taste
  • 2 sprigs of fresh thyme


Lightly grease a terracotta casserole dish with butter or margarine. Alternatively, brush lightly with oil. Pre-heat oven to 420 degrees F.

Cut tomatoes and mozzarella cheese in thin slices. Set aside. Finely chop onions and garlic. Put in a bowl and stir in the virgin oil. Leave behind. Arrange the bread slices in the prepared terracotta casserole dish, trimming them to fit. Drizzle a little of the virgin oil mixture.

Arrange tomato and cheese slices alternatively on top of bread. Sprinkle with salt and pepper. Spoon rest of the oil mixture on top then bake uncovered for 30 minutes. Meanwhile, chop thyme leaves finely and sprinkle over tomatoes and cheese on top of bake. Serve on your terracotta piece hot.

Cheese and Asparagus Soufflé


  • 2 pounds thin green asparagus
  • ½ stick butter or margarine
  • ½ cup all-purpose flour
  • 1 ¼ cups warm milk
  • 4 eggs, separated
  • 1 cup shredded Cheddar cheese
  • 1 teaspoon salt
  • ½ teaspoon mustard powder
  • Pinch of ground nutmeg


Lightly grease a terracotta casserole dish. Pre-heat oven to 375 degrees F.

Boil water in a large skillet and cook asparagus for 8 minutes, or until tender. Rinse and drain. Cut into halves and arranged in the prepared terracotta casserole dish.

Melt butter or margarine in a small heavy-based saucepan. Stir in flour and allow cook for at least one minute. Add milk slowly, stirring continuously until mixture boils and thickens. When the mixture forms a smooth ball, leaving side of pan clean, transfer it into a bowl.

Gradually beat in egg yolks, one at a time, alternatively with cheese. Stir in salt, mustard and nutmeg. In a grease-free bowl, whisk egg whites until stiff. Fold into egg yolk and cheese mixture with a large spoon. When smooth and evenly combined, gently pour over asparagus on the terracotta dish. Bake for 45 minutes or, until crust is well-risen and golden. Serve while still warm.

Piquant Cheese Bakes


  • 2 cups millet
  • 4 cups water
  • 2 vegetable bouillon cubes
  • ¼ teaspoon salt
  • ½ teaspoon soy sauce
  • 1 tablespoon chopped mixed fresh herbs (fennel, dill, parsley, marjoram)
  • 1 tablespoon shredded fresh basil
  • 1 cup shredded Cheddar cheese
  • ½ stick butter or margarine
  • ½ cup sour cream
  • 4 eggs


Lightly grease a large terracotta casserole dish, or two small terracotta pots. Pre-heat oven to 400 degrees F.

Put together millet and water into a large saucepan. Crumble in bouillon cubes and add salt. Bring to a boil, stirring constantly. Stir in soy sauce and simmer covered for about 20 minutes, or until all the liquid has been absorbed. Drain. Tip into a bowl and add mixed herbs and basil, forking in gently.

Fork two-thirds of the shredded cheese into the millet with butter or margarine, and sour cream. Pour mixture into the prepared terracotta dish or, divide equally into the two prepared terracotta pots, whichever you prefer. Beat eggs until frothy then spoon equally over top of bakes. Sprinkle with rest of the cheese. Bake for 20 to 25 minutes, or until top of each bake is golden and crisp. Serve on your terracotta casserole, still hot right from the oven.

Source by Terry Retter

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