I adore cheese, passionately. English, French, Greek and Spanish cheeses in particular (and those are expressed in no particular order). Each and everyone have their strengths. The full bodied cheddars, crumbly wenslydales and cheshires of my home. The full bodied cheeses of France. Then, oh my, my favourite cheese of all time the crumbly, tangy, and salty goodness that is Greek Feta. My new home too has the most exceptional matured cheeses, and if you havent tried mahon or other "quesos … [Read more...]
No Pastry Quiche
November 30, 2009 By Leave a Comment
I love quiche, but I do not always want the added calories of pastry - with this recipe you really can have your quiche and eat it! Another handy tip for avoiding the use of pastry is from my adopted new home in Spain. Frequently seen them remove crusts from a loaf of bread, roll out until thin and line a lightly oiled (olive oil is preferable) tin with the slices. Add further pieces of bread if holes develop. Now, more often than not they utilise white bread, but I personally prefer … [Read more...]
Mizmo’s Cheesy Omelette
May 16, 2007 By Leave a Comment
Ingredients 4 large eggs 1 tablespoons chopped fresh mixed herbs (e.g. chives, parsley and basil) 4 tablespoons skimmed milk 2 oz melted butter 1 tin Heinz Macaroni Cheese 2 oz Cheddar Cheese Sea Salt and freshly ground black pepper Method Beat the eggs with the herbs, milk and seasoning, stir in the macaroni cheese and cheddar [or cheese of choice] with a spatula. Heat the butter in a small non-stick frying pan. Pour in the egg mixture and cook over a medium to low heat. … [Read more...]
Cream Cheese
May 14, 2007 By Leave a Comment
This week see's the return of tip of the week with how to make your very own cream cheese! Ingredients 1 Pint Thin Cream Pinch of Salt Method Stand 1 pint thin cream in a basin for 12 hours. Stir in a good pinch of salt. Put into an old clean napkin and hang up in a cool place for 24 hours. (Remember to keep a bowl underneath for drips.) Take down, turn inside out, tie and hang for another 24 hours. It is now ready to press. Chances are you will not have access to a dairy press … [Read more...]
Mushrooms with Garlic & Goats Cheese
December 23, 2006 By Leave a Comment
This is a dish I frequently serve as a starter, or to a vegetarian as a main course. The ingredients are fairly flexible, but I like to serve with French Goats Cheese. It is so simple, and very quick to prepare. Ingredients 1 large spread/flat mushroom per person Goats Cheese [French or Welsh] Salted Butter Olive Oil Salt & Pepper Cooking Instructions Warm some olive oil and a few knobs of butter in a pan, and place the spread mushrooms top side down. Lightly fry for 2-3 … [Read more...]
No Bake Cheesecake
December 21, 2006 By Leave a Comment
Ingredients. Large packet of digestive biscuits Butter 1lb mascapone cheese 1pt double cream 1 vanilla pod 8oz icing sugar 3 tbsp yoghurt (I use muller corner type, greek or natural will do just as well) Crush the biscuits into fine crumbs and add enough melted butter to dampen all the crumbs. Firm down the biscuit base in one large or two small trays. Chill in fridge. Place the cheese in a bowl, split the vanilla pod lengthways and scrape out the seeds with a knife, add the seeds … [Read more...]
Vegan Cauliflower Cheese
November 24, 2006 By Leave a Comment
For the lactose intolerant, vegans or even those following a low fat eating plan try replacing cows milk with soya milk in some of the more dairy rich recipes. I guarantee that nine times out of ten you won't be able to tell the difference. I rarely use cows milk these days - tending to prefer Soya, Rice or Oat Milk. My recipe for Cauliflower Cheese for example is just as good when several key ingredients are replaced :- 40g butter - replace with a good quality vegan subsitute 300ml milk … [Read more...]
Cauliflower Cheese
October 25, 2006 By Leave a Comment
I have always wondered why people continue to purchase runny lack lustre versions of this much loved, and extremely simple dish. My version is so simple, and yet so very tasty you will never buy another frozen version again. Sometimes I like to throw a little broccoli into the mix - adds an extra touch of goodness and colour to his much loved recipe. A really nice tip is to sprinkle a light dusting of parmesan or other hard cheese to the top (maybe even a very light dusting of toasted … [Read more...]