Leerdammer Cheese Toastie Challenge...


Over the weekend we have been having lots of fun making up some of our favourite cheese toasties.

We all love toasted sandwiches in our house, whether it is made in the special sandwich bags that you pop in a toaster or made in a toastie machine, we enjoy them all.

On Friday I received some packs of Leerdammer delicious cheese to share our favourite toastie recipes. We love this cheese and often buy it for the topping of our burgers but never though of making toasties with it too. The 6 sliced packs is the perfect cheese for toasting as the creamier cheese is better for melting.





Everyone enjoyed different topping so once the cafe was open!! here are the toasties we made.
  1. Plain cheese.
  2. Cheese and tomato.
  3. Cheese and onion.
  4. Cheese and tuna mayonnaise.
  5. Cheese and beans.
We also love ham and cheese too. but we had ran out of ham, luckily  I still have a few packs of cheese left for when I go shopping.

About Leerdammer Cheese Slicers

Leerdammer Toastie cheese slices are the perfect ingredient for creating the ultimate toasted sandwich – with a creamier recipe ideal for melting and a new square shape which fits neatly into your sandwich to promise no overspills. With the colder months upon us, this is the perfect time to indulge in the ultimate toastie to keep you warm and satisfied this winter!

About this post-

I got sent 4 packs of Leerdammer cheese for the purpose of this review/challenge . I was not paid for this post and all thoughts are my own honest opinion.



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Primula Santa’s Cheese Cakes...


Give the family something to ho ho ho! about with scrumptious bite sized Primula Santa Cheese Cakes – a decadent way of using Primula Original Cheese in your festive baking...

Preparation: 24 hours

Makes:12


Ingredients
  • 1 tube of Primula Original Cheese
  • 4 ginger biscuits
  • 3 digestive biscuits
  • 12 strawberries
  • 60g icing sugar
  • 200ml double cream
  • 50g butter
  • 3 gelatine leaves
  • 1tsp vanilla extract
  • 12 cupcake liners (5cm in diameter)


Method
  • Melt the butter in a bowl in the microwave for 30 seconds.
  • Put the digestive and ginger biscuits in a sandwich bag and bash them with a rolling pin until they are a crumbly powder.
  • Mix the biscuit crumbs with the melted butter until it starts to join together.
  • Place a spoonful of the biscuit mixture in the base of each cupcake liner and press down firmly to the bottom using a teaspoon until each base is roughly 1cm in thickness. 
  • It is easier to pop the liners in a cupcake-baking tray, as they will keep their shape. 
  • Place in the fridge to set whilst you make the cheese mix.
  • Squeeze Primula Original Cheese into a mixing bowl and add the icing sugar and vanilla extract. 
  • Mix to a smooth consistency.
  • In a separate bowl whip up 150ml double cream until it stands in stiff peaks. 
  • Fold the cream into the cheese mixture.
  • Follow the gelatine mix as described on the packaging and stir thoroughly through the cheese.
  • Take the bases from the fridge and spoon in the cheesecake mix on top (2.5cm thick) and place inside the fridge to set overnight.
  • Take the cheesecakes out of the fridge and remove the liners. 
  • To decorate, cut the tops off 12 strawberries. 
  • Place the strawberries upside down on the top to look like a Santa hat.
  • Whip up the remaining double cream, until it stands in stiff peaks and put into a piping bag. 
  • Pipe a tiny decorative silver ball on the top of every strawberry and a ring of balls around the base.
  • This will look like the fur parts of the hat! Serve and enjoy!

About this post -

Recipe and photo credit by Primula


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Oven Cooked Eggs And Sausage...


Made these sweet looking muffin tray cooked eggs for breakfast last week and they taste great. Sausage, slice of mushroom eggs topped with grated cheese, salt and pepper.

Serve the with warm toast and butter, yum yum think I'm going to make them again today after my run !!


Serves 1-12

1 x 12 hole muffin tin

Per egg

  • 1 spray cooking spray
  • 1 Frozen cocktail sausage
  • 1 Slice of mushroom
  • 1 egg
  • Grated cheese
  • Salt and pepper



Method

  • Pre heat oven to 190c /Gas mark 5 / 375f ( total cooking time 24-26 minutes)
  • Spray each muffin hole you will be using with cooking spray
  • Add 1 cocktail sausage and 1 slice of mushroom to each hole
  • Cook in the pre heated oven for 10 minutes
  • Remove the tray and place one egg in each hole, sprinkle with grated cheese, salt and pepper
  • Cook for around 14-16 minutes depending on how you like your egg
  • Serve with warm toast and butter



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Buttermilk Cheese Scones ...



Makes 16

Ingredients

  • 325g Self raising flour, sieved
  • Half a teaspoon salt
  • 50g Stork baking liquid
  • 284ml Pot of buttermilk
  • 1 Tablespoon mixed herbs
  • 100g Grated cheese ( save some to sprinkle on top of scones)
  • Paprika to dust tops

You will need

  • 20x20 cm Square tray



Method

  • Pre heat fan oven to 200c / none fan 220c.
  • Grease a 20x20cm square tray.
  • In a food processor mix self raising flour, salt, and baking liquid until mix together and looks like fine breadcrumbs.
  • Add the buttermilk and mix until all mixed together well.
  • Stir in the herbs and grated cheese save some cheese to sprinkle on the top.
  • Place the mixture onto a floured surface, knead the dough ( if to sticky add more flour ).
  • When the dough is smooth, roll out and with a round cutter make 16 circles.
  • Each circle roll with your hand to make little dough balls
  • Place on the pre greased tray in rows of 4.
  • Sprinkle remanding cheese on and a light dusting of paprika
  • Bake in the pre heated oven for around 20-25 minutes until golden brown.


Tips :

  • I forgot to save a lot of cheese for the tops, save more for the tops like half the amount as the cheese topped ones go first!!
  • Serve hot or cold.
  • Great with warm meat pastas such as spaghetti

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Parmesan-Pesto Cheese Straws ...


Cooking Time: 30 - 45 mins

Serves 12

Ingredients
  • 1 x pack ready-made all butter puff pastry (approx 375g)
  • plain flour, for dusting
  • 2 rounded tbsp Sacla' Classic or Organic Basil Pesto or Fresh Classic Basil Pesto
  • 2 rounded tbsp Sacla' Sun-Dried Tomato Pesto
  • 110g Cheddar, roughly grated
  • 25g Parmesan, finely grated
  • 1 egg yolk, beaten
Instructions
  • First of all dollop each pesto onto separate pieces of kitchen paper to soak up any excess oil.
  • Cut the pastry into quarters and on a lightly floured surface roll each one out to make approx 16cm x 18cm rectangles.
  • Spread 2 of the pastries with the basil pesto and the others with the tomato pesto, taking it right to the edges. 
  • Next, sprinkle the Cheddar and the Parmesan over the pastries and lightly press down with your hand to make the cheeses stick to the pesto.
  • Cut the pastry into ½ cm wide strips - the mixture should make about 48 straws.
  • Take each strip and twist each end in opposite directions until it is evenly twisted.
  • Lay them well spaced apart on baking trays and then brush the plain part of the pastries with the beaten egg.
  • Ideally leave to chill for 30 minutes, but if you can't wait, bake the straws in a pre-heated oven (190°C, 375°F, Gas Mark 5) for 8-10 minutes until crisp and golden.
  • Just scrumptious.

Recipe and photo credits  Sacla


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Cathedral City Mature Butternut Squash and Chilli Cupcake...


Celebrity MasterChef winner Liz McClarnon has a savoury tooth, always declines dessert and chooses cheese over chocolate any day.

That’s why she’s teamed up with Cathedral City, the nation’s favourite for British Cheese Week (22nd to 30th September 2012) to create a revolutionary take on one of the nation’s most popular treats – the cupcake, using Cathedral City cheddar and other savoury ingredients.


Makes: 20 cupcakes
Preparation time: 15 minutes
Cooking time: 20 minutes

Ingredients

For the cupcakes
  • 2 eggs
  • 175ml semi-skimmed milk
  • 250g mashed, roasted butternut squash
  • 125g Cathedral City Mature, grated
  • 3 chopped spring onions
  • 80g uncooked rolled oats
  • 125g whole wheat flour
  • 125g plain flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 2 tbsp. maple syrup
For the topping
  • Chopped spring onions (the darker green part)
  • 50g crème fraiche
  • 50g soft cream cheese
  • Chilli flakes
Method
  • Preheat the oven to 190°C and line a cupcake tray with 12 paper cases.
  • In a large mixing bowl combine the squash, milk and eggs.
  • In a separate medium bowl, sift together the flours, baking powder and salt, making sure they are evenly rubbed through. 
  • To this bowl, add the spring onions, Cathedral City Mature, oats and syrup and mix until evenly distributed. 
  • Pour in the egg mixture and mix until it is just about combined.
  • Fill the cupcake cases about 3/4 full with the mixture and bake for about 15-20 minutes or until they are a golden brown. 
  • Remove from oven and allow to cool completely before adding the topping.
To make the topping 
  • Mix the crème fraiche and the soft cheese together until smooth. 
  • Pop this in the fridge for about 10 minutes to get it to a good piping consistency. 
  • Using a piping bag with a star tip, pipe small 50p sized tops onto the cupcakes.
  • Dress this with a couple of sprigs of chopped spring onion and a smattering of chilli flakes. 
  • These will keep in an airtight tin for 24 hours
Recipe and photo credit by- Cathedral City



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Secret Ingredient Challenge With Heinz Tomato Ketchup : Creative Mondays Blog Hop...



This week I was kindly invited to take part in a ‘Secret Ingredient’ challenge with Heinz Tomato Ketchup. I got sent this fun Heinz cooking pack, including a branded apron, oven gloves, wooden spoon and squeezy Ketchup holder and bottle of Heinz Tomato Ketchup.

All I have to do is cook my own secret recipe using Tomato Ketchup!! With a family of 6 we all love pizza so I made a quick,easy and very tasty pizza.




What you need
  • 2 Thin crust fresh pizza bases
  • 10 tablespoons of Heinz tomato ketchup
  • 100g mature cheese thinly sliced
  • 5 slices of cooked ham
  • 10 cherry tomatoes
  • Mixed herbs

Method
  • Lay the pizza bases onto a lightly greased baking trays and fold all sides of the base over
  • Spoon 5 tablespoons of tomato ketchup on each base and spread thinly
  • Sprinkle the mature cheese evenly over
  • Slice the ham into thin strips and place all over
  • Slice the cherry tomatoes and place on the pizza
  • Sprinkle the mixed herbs over
  • Place in a pre heated oven 190 for around 16-18 minutes until golden and cheese is bubbling.
  • Remove and serve


Heinz Tomato Ketchup have facebook page where you can add your secret recipes for a chance to be featured in their very own secret ingredient recipe book.

About this post- I got sent a  Heinz cooking pack, including a branded apron, oven gloves, wooden spoon and squeezy Ketchup holder and  bottle of Heinz Tomato Ketchup and was not paid for this post,all thoughts are my own honest opinion

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