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Butlins

Showing posts with label Cheese. Show all posts
Showing posts with label Cheese. Show all posts

Monday, 9 December 2013

Tuesday, 19 November 2013

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


Thursday, 24 January 2013

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



Sunday, 6 January 2013

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

Tuesday, 27 November 2012

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


Wednesday, 26 September 2012

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



Monday, 17 September 2012

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.


Thursday, 19 April 2012

French Goat's Cheese Mini-Log, Rosemary And Green Olive Muffins...


Today I'm sharing this recipe post by By Sophie Wright, chef and Easy Cheesey Chèvre Ambassador


These muffins make a great Saturday afternoon tea time treat, fantastic lunch box filler or picnic hamper favourite. They really are seriously easy to make.

Makes 12 muffins Prep time 20 minutes

Cooking time 20 minutes Oven temp 200oc

Approximate cost per muffin: 21 pence

Ingredients

  • 75g mild ripe French goat’s cheese mini-log (rind removed)
  • 275g plain flour
  • 1 tbsp baking powder
  • 2 large eggs
  • 250mls milk
  • 1 tsp salt
  • 50g chopped pitted green olives
  • 2 tsp chopped rosemary, plus a little extra for garnish


Method

  • Pre-heat the oven to gas mark 6, 400°F (200°C) while you make the basic muffin mixture.
  • Sift the flour, baking powder and salt into a large bowl.
  • Beat one egg and whisk it together with the milk.
  • Fold the mix into the flour. 
  • Add the crumbled French goat’s cheese mini-log, chopped olives and chopped rosemary.
  • Arrange you muffin cases in a tray and spoon in the mixture to the top of each case.
  • Beat the other egg and gently brush the top of each muffin.
  • Garnish with a small sprig of rosemaryBake for about 20 minutes, or until well risen and golden.
  • Remove the muffins from the tins and leave to rest for a few minutes before eating!


Recipe and photo credit by-  French goats cheese

Saturday, 24 March 2012

Very Berry Tiramisu....



Serves 6

Preparation time: 25 minutes

Cooking time: none

Ingredients

  • 250 g (9 oz) full fat mascarpone cheese
  • 4 tablespoons icing sugar
  • 150 ml (1/4 pint) double cream
  • 1 teaspoon vanilla bean paste or extract
  • 120 ml (4 fl oz) Riesling white wine
  • 400 g (14 oz) strawberries
  • 150 g (5 oz) raspberries
  • 18 sponge finger biscuits
  • 25 g (1 oz) milk or dark chocolate, finely diced


Method

  • Add the mascarpone cheese and icing sugar to a bowl and beat lightly with a whisk to soften.
  • Gradually whisk in the cream until smooth then mix in the vanilla.
  • Pour the wine into a shallow dish.
  • Reserve 6 strawberries still with their hulls on and a few raspberries for decoration.
  • Roughly chop or mash the remaining strawberries and crumble the raspberries then mix together.
  • Spoon a thin layer of the mascarpone mixture in the base of a 1 litre (1 ¾ pint) glass dish.
  • Cover with half the crushed berries.
  • Dip half the sponge finger biscuits, one a time into the wine then arrange on top of the fruit in the dish.
  • Spoon over half the remaining mascarpone mixture then the remaining crushed berries.
  • Cover with the remaining sponge finger biscuits, dipped in the wine as above then spread with the remaining mascarpone.
  • Chill for 2 hours or until needed.
  • When ready to serve, sprinkle the top of the tiramisu with the reserved strawberries, cut in half, the remaining raspberries and diced chocolate.




Recipe and photo credits- Seasonal Berries


Saturday, 4 February 2012

Crayfish, Gruyere and Sun-blush Tomato Tart served with Wild Rocket and Toasted Kernels...


Cooking time: 20 minutes

Serves: 4


Ingredients

  • 175g TOTAL Classic Greek Yoghurt
  • 1 egg
  • 225ml milk
  • 180g crayfish (drained from brine)
  • 50g sun-blush tomatoes
  • 50g Swiss gruyere cheese
  • 4 ready baked 11cm savoury tart cases
  • A handful of fresh herbs
  • 250g wild rocket salad
  • 50g pine kernels, lightly toasted

Method

  • Pre heat the oven to 350F/180C/Gas Mark 4.
  • Mix together the egg, 75ml milk and 75g of Greek yoghurt.
  • Fold in the crayfish, sun-blush tomatoes and cheese. Season to taste.
  • Divide the mixture equally between the four tart cases and bake in the oven until golden brown and set.
  • Meanwhile, make the dressing for the salad.
  •  Blitz together a handful of fresh herbs with 100g of Greek yoghurt and 150ml of milk. 
  • Season to taste.

  • Serve each tart with a handful of wild rocket, a sprinkling of toasted pine kernels and a drizzle of dressing.

Nutritional Information( per serving)

510 Calories
19g Protein
35g Fat
11g Saturated Fat
30g Carbohydrate
8g Sugar
1.2g Salt

Recipe and photo credit by- Total Greek yoghurt


Monday, 9 January 2012

Grilled Pear, Endive and Crottin de Chavignol toasts with Caramelised Walnuts....

  
Serves 4

Prep time 20 minutes

Cooking time 20 minutes

Pre heat grill to medium

Approximate cost per portion £2.50


Ingredients

  • 4 Crottin de Chavignol (mild or mature depending on your taste)
  • 100g walnuts
  • 2 firm pears
  • 4 heads yellow endive
  • 50g brown sugar
  • 2 tbsp icing sugar
  • Juice and zest 1 orange
  • 50mls olive oil
  • ½ baguette
  • 50mls white wine (optional)
  • 2 tbsp pomegranate seeds (optional)
  • 50g basil leaves
  • Runny honey to serve

Method

  • Heat a large non-stick pan on the stove and add in half the sugar.
  • When the sugar starts to brown and caramelise, add in the walnuts pecans.
  • Coat them well in the sugar them pour out on to a plate and allow to cool.
  • Cut the baguette into 8 thin slices.
  • Drizzle with a little olive oil, sprinkle with salt and grill, on one side only until golden.
  • Peel and cut the pears into halves.
  • Remove the core and then cut into 16 wedges.
  • Dust the pears in a little icing sugar and place onto a large flat non-stick tray.
  • Cut the endive in halves and place onto a flat oven to table tray or dish, cut side up with the pears.
  • Drizzle with olive oil, orange zest and half of the orange juice.
  • Place the toasted slices crispy side down onto the tray, with the endive and the pear.
  • Drizzle each slice with a teaspoon of white wine if you wish.
  • This gives a little extra flavour.
  • Cut each Crottin de Chavignol in half and place one, cut side up onto each of the baguette slices.
  • Drizzle with a little more olive oil, sprinkle with salt and pepper and place under the grill for 10 minutes.
  • Once the cheese has started to bubble and melt, the pear is slightly golden and the endive is crispy around the edges, remove from the grill.

To serve,

  • Scatter the walnuts over the grilled salad, tear over a few basil leaves, sprinkle with the pomegranate seeds and drizzle with honey and olive oil.


Recipe and photo credit by-  French Goats Cheese

French Goat’s Cheese Camembert Salad With Beetroot And Artichoke...



This cheese also melts perfectly under a little heat, which adds a warming gooeyness to this wholesome salad.

Preparation time: 15 minutes

Cooking time: 10 minutes

Serves 4

Preheat the oven to 180°C

Ingredients

  • 200g French goat’s cheese camembert
  • 4 whole pre-cooked beetroots
  • 400g cooked, marinated artichokes
  • 100g pine nuts
  • 150g podded broad beans or soya beans
  • 2 large handful’s of fresh basil
  • 2 lemons
  • 2 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • 4 tbsp olive oil
  • 150g tender salad leaves

Method

  • Place the French goat’s cheese camembert in its box, into the oven for 10 minutes to melt.
  • Next, slice the beetroots into bite sized pieces.
  • Heat a large frying pan and dry fry the pine nuts until golden brown, leave to one side.
  • Pour 2 tbsp of oil into the same pan and add in the prepared artichokes.
  • Get a little colour on all sides, add a squeeze of lemon, salt and pepper before removing from the pan and assembling onto a serving dish.
  • Pour 2 tbsp of oil into the pan, get it nice and hot and add the beetroot along with the balsamic vinegar and the Dijon mustard.
  • Allow the beetroot to warm through before spooning onto the platter with the artichokes.
  • Put the broad beans into a bowl along with the juice of a lemon, all the torn basil and 1 tbsp of olive oil and squash with the back of a fork.
  • Mix in the salad leaves and scatter over the artichokes and beetroot.
  • Remove the melted cheese in the box from the oven and spoon the gooey cheese all over the top of the salad.
  • Sprinkle with the toasted pine nuts and lots of black pepper.


Guest Post Credit -  French Goats Cheese

French Goat's Cheese Camembert Salad, Prosciutto, Cumin And Chilli Sweet Potato....



Serves 6

Prep time 10 minutes

Cooking time 25-30 minutes

Oven temp 190oc

Approximate cost per portion £1.49

Ingredients


1 whole French goat’s cheese camembert

2 large-3 small sweet potatoes

2 tsp ground cumin

2 tsp dried chilli flakes

8 slices of Prosciutto

30mls Olive oil

10mls syrupy balsamic vinegar

1 large handful peppery rocket

1 finely chopped large chilli to serve

Method


Wash the sweet potatoes and scrub them well to remove any fibres or dirt from the skin.

 Dry and cut into large wedges.

Place onto a baking tray, preferably non-stick, and rub with a few tbsp of olive oil, the cumin, chilli flakes, sea salt and pepper.

 Place the tray into the oven for 20-25 minutes.

Once the sweet potatoes are crispy around the edges and tender in the middle, remove the tray from the oven.

 Cut the French goat’s cheese camembert into 12-16 wedges and scatter them over the cooked sweet potatoes.

 Drizzle with a little more olive oil.

Place the tray back into the oven for another 10 minutes until the cheese is nicely melted.

Remove the sweet potato and cheese from the tray and arrange onto a big platter.

 Lay over the Prosciutto, followed by the rocket and chopped chilli.

Drizzle with more olive oil and the syrupy balsamic vinegar.

Guest Post Credit -  French Goats Cheese

Thursday, 15 December 2011

Primula Cheese offers easy, elegant party snacks this Christmas...


Primula is helping busy hosts offer simple, elegant party snacks this festive season with a range of canapé suggestions designed to make entertaining hassle free and fun.The range of five tasty flavours; Original, Ham, Prawn, Chives and Light, can all be piped directly from the tube. The star shaped nozzle creates an attractive pattern and impressive finish quickly and easily.

Canapé suggestions include

King Prawn Blinis:

                                                                      

Simply place one king prawn on a blini with a squeeze of Primula Prawn and garnish with rocket and a pinch of paprika

 Cheesy Potatoes:                                                                                       

 Bake baby new potatoes until soft in the middle, cut in half and squeeze Primula Chive on to the cut side, garnish with a sprinkle of chives for simple finger food everyone will love

  Salmon or Ham Wheels:



Spread a thin strip of smoked salmon or ham with Primula Prawn or Ham and roll up, garnish with a sprinkle of dill or chives

Cheesy Parma Boats:



 Place a slice of Parma ham on a baby gem lettuce leaf and pipe on Primula Ham, sprinkle with paprika to decorate

  Cheese and Cranberry Puffs:

 Cut a 5cm square of ready made puff pastry, top with a small spoon of cranberry sauce and a squeeze of Primula Original. Bake in the oven until crispy and bubbling for a light bite with a festive twist.

 Or simply any of your favourite vegetables :



Simply piped onto your favourite crudités such as cherry tomatoes, carrot or red and yellow pepper batons, or used to fill sweet piquanté pepperdews, Primula helps add an elegant touch to festive buffet spreads without the need to spend hours in the kitchen.

All of the canapé suggestions can be made using Primula Light for a low fat alternative. With just 37 Kcal and 1.5g of fat per 25g squeeze Primula Light is the ideal party snack to help slimmers enjoy tasty treats at Christmas and New Year events.

Guest Post Credits - Primula


Tuesday, 13 December 2011

Cheese Wheels...



Ingredients

  • 1 x packet of frozen puff pastry
  • Tomato purée
  • Garlic purée
  • Cathedral City Mild Yet Distinctive, grated


Method

  • Allow pastry to fully defrost at room temperature.
  • Preheat oven to 210˚C.
  •  When pastry has defrosted, roll out thinly. 
  • Spread the tomato purée and garlic purée all over the surface of the pastry and then cover with lots of Cathedral City.
  • Roll the pastry up, with the purées and cheese on the inside, like a long Swiss roll. Dampen the edges with water and press the pastry lightly together to seal. 
  • Cut into slices about 1.5cm wide. 
  • Cook for 15 minutes.




Recipe and photo credits- Cathedral City


Cheese, Ham and Tomato Croustades....



Makes 12

 Ingredients

  • 100g sliced or grated Cathedral City Mature
  • 12 medium slices of bread, white or brown
  • 50g butter, melted
  • 1 teaspoon of mustard
  • 100g smoked ham, diced
  • 6 cherry tomatoes, halved
  • 1 tablespoon of chopped chives
  • Ground black pepper to taste


Method

  • Preheat the oven to gas mark 6, 400ºF, 200ºC (Fan-assisted180ºC). 
  • Cut 9cm circles out of the bread slices (or large enough to fit into a 12-hole bun tin). 
  • Mix the melted butter and mustard. 
  • Brush this mixture over the bread circles. 
  • Bake for 10 minutes until golden and crisp. 
  • Divide the ham and Cathedral City over the bread bases. 
  • Top with the cherry tomatoes and sprinkle with the chives and black pepper. 
  • Return the tin to the oven for a further 5 minutes, until the cheese has melted and the tomatoes are soft. 
  • Serve warm.




Recipe and photo credits-  Cathedral City



Cheese and Leek Croquettes...



Makes 16

Ingredients

  • 75g grated Cathedral City Mature
  • 1kg floury potatoes, peeled and diced
  • 1 leek, washed, trimmed and finely sliced
  • 3 tablespoons of olive oil
  • 1 egg yolk
  • Salt and black pepper to taste

For the coating

  • Plain flour
  • 1 egg, beaten
  • 50g breadcrumbs
  • 50g grated Cathedral City Mature

Method

  • Cook the potatoes in boiling water for 15 minutes until soft.
  • Drain them thoroughly and mash.
  • Leave to cool.
  • Sauté the leek in a tablespoon of olive oil until soft but not brown.
  • Add the sautéd leek, the grated Cathedral City and egg yolk to the mashed potatoes.
  • Season with salt and pepper, then mix well.
  • Using your hands, roll the mixture into 16 croquettes and chill for 1 hour or longer.
  • Dip the croquettes into the flour, followed by the egg and finally into the breadcrumb and cheese mixture.
  • Heat the remaining oil in a frying pan until steaming hot.
  • Fry the croquettes over a gentle heat for about 4 minutes, turning them regularly until they are golden brown all over.
  • Best served warm.




Recipe and photo credits- Cathedral City


Cheese and Marmite Straws...



Makes approx 24 straws

Ingredients

  • 200g grated Cathedral City Mature
  • Plain flour
  • 200g cold butter, diced
  • A pinch of paprika
  • Salt and black pepper to taste
  • 1 egg, beaten
  • 2 tablespoons of Marmite


Method

  • Preheat the oven to gas mark 4, 375ºF or 180ºC (Fan-assisted 160ºC).
  • Using a food processor, blend the flour, butter, half the Cathedral City, paprika, salt and pepper into a fine crumbly mixture.
  • Add the egg and blend again until the mixture forms a soft dough (you may need to add a little water).
  • Allow to chill for 1/2 hour.
  • Roll the pastry out on a lightly floured surface.
  • Brush the top with Marmite (it may be easier to do this if the Marmite is slightly heated).
  • Sprinkle the remaining cheese over the pastry and cut the pastry into straws.
  • Bake on a greased baking tray for approximately 2 minutes or until they are golden.
  • Cool on a wire rack before eating.


Recipe and photo credits-  Cathedral City


Quick and Cheesy Pitta Pizza...






Makes 8 pizzas

 Ingredients

  • 8 mini pitta breads
  • 4 tablespoons of tomato puree/tomato ketchup
  • 4 tomatoes, thinly sliced
  • 100g grated Cathedral City Cheddar

Extra toppings

  • Pepperoni
  • Onions
  • Ham
  • Sweetcorn
  • Tuna
  • Pineapple Mushrooms
  • Olives
  • Cooked chicken
  • Anything else that takes your fancy...

Method

  • Warm the pitta bread on both sides under hot grill for a couple of minutes.
  • Spread evenly with tomato purée /ketchup.
  • Top with slices of tomato.
  • Sprinkle with generous handful of grated Cathedral City.
  • Add any optional extras.
  • Grill until cheese has melted.


Recipe and photo credits- Cathedral City


Mini Oatcakes with Arbroath Smokies in Cheese Sauce..


Makes about 40

Arbroath Smokies are wood-smoked haddock, which are traditionally produced in the east coast fishing town of Arbroath in Scotland and provide a creamy, luscious savoury flavour.

 If Arbroath Smokies cannot be found, any cooked smoked haddock can be used instead. Accompanied with Cathedral City Mature and homemade oatcakes, these canapés are a perfect, extra special treat for your guests at Christmas.

For the oatcakes

  • 70g butter
  • 70g flour
  • 140g oatmeal
  • 140ml water
  • 1 tsp baking powder
  • Pinch of salt
  • Handful of rolled oats and extra oatmeal for rolling

For the smokie mix

  • 400g cooked smoked haddock
  • 225ml milk
  • 50g butter
  • 50g plain flour
  • 1 bay leaf
  • Pinch of nutmeg
  • Pinch of salt
  • 100g grated Cathedral City Mature
  • Bunch of chopped chives

Method

  • To make the oatcakes, sift the flour, salt and 1tsp of baking powder into a bowl, mix in the oatmeal and then rub in the butter until it resembles breadcrumbs.
  • Add the water, mix to a soft dough, then roll out onto a surface sprinkled with oatmeal and rolled oats to a thickness of about ½ a centimetre.
  • Cut into 50 pence piece sized circles and bake at 180ºC / fan 160ºC / 350ºF / Gas Mark 4 for about 20 minutes or until golden.
  • Leave to cool on a wire rack.

For the topping

  •  Flake 400g cooked smoked haddock into a bowl and season well with pepper.
  • If cooking the haddock from fresh, use 450ml milk.
  • This is in addition to the 225ml milk you need for the béchamel.
  • Set a pan on a low heat and make a thick béchamel sauce using 50g butter and 50g flour to make a roux then slowly add 225ml milk with a bay leaf and a good pinch of nutmeg.
  • Let it cook gently for about 10 minutes, take out the bay leaf, then add 100g grated Cathedral City Mature, stir well and cook for a further 2-3 minutes.
  • Pour into the bowl with the fish, mix well, taste and adjust the seasoning.
  • Stir in some chopped chives and put in the fridge to firm a little.
  • When ready to serve, spoon a little of the mix onto the oatcakes and twist some black pepper over with a sprinkle of chives.


Recipe and photo credits-  Cathedral City


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