Monday, 9 December 2013
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.
Tuesday, 19 November 2013
Sunday, 6 January 2013
Tuesday, 27 November 2012
Wednesday, 26 September 2012
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
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
- 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.
Monday, 17 September 2012
Thursday, 19 April 2012
Today I'm sharing this recipe post by By Sophie Wright, chef and Easy Cheesey Chèvre Ambassador.
French Goat's Cheese Mini-Log, Rosemary And Green Olive Muffins...
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 minutesCooking time 20 minutes Oven temp 200oc
Approximate cost per muffin: 21 pence
Approximate cost per muffin: 21 pence
- 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
- 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!
Saturday, 4 February 2012
Crayfish, Gruyere and Sun-blush Tomato Tart served with Wild Rocket and Toasted Kernels...
Monday, 9 January 2012
Grilled Pear, Endive and Crottin de Chavignol toasts with Caramelised Walnuts....
Cooking time 20 minutes
Pre heat grill to medium
Approximate cost per portion £2.50
Thursday, 15 December 2011
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.
Tuesday, 13 December 2011
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.
Tuesday, 6 December 2011
Sunday, 4 December 2011
Cooking time: 40 minutes
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