All posts filed under: Cheese

Recipe: Cauliflower Cheese to Sooth the Nerves and Iron Out Your Soul

It’s hot outside, I know. But let us not deceive ourselves, it is October and that will all change soon, in fact, it’s changing already. So, I am going to help you to prepare for that first grim October day with a lovely comforting recipe for cauliflower cheese. A classic, no? What feelings does it evoke for you? It makes me think of nice warm fires and toasty toes in slippers. Dark nights closing in and mulled wine. Comfort, pure comfort, with a little hint of spice. I don’t go to the trouble of making a proper white sauce here. I prefer the simplicity and luxury of cream. It’s crap outside so lets make it very nice inside. There is a little pre-amble but it is worth it. I recommend flavouring the cream first with bay leaves, garlic and pepper corns. This gives the dish some warm aromatics and a little bit of oomph. Layers of flavour that will give your cauliflower cheese its own X Factor. Read more: Cauliflower cheese to sooth the nerves and iron out your soul …

Orzo salad with pesto, tomatoes & knockalara cheese

Another day, another gorgeous recipe from the Ballymaloe Cookery Course Cookbook, all in the hope of raising money for the World Food Programme’s efforts in Lesotho. If this is your first time hearing of it, briefly: Chez Pim has announced Menu for Hope 4 – her annual fundraising event. Inspired by the Tsnuami 5 years ago, in 2006, Menu for Hope raised US$62,925.12 to help the UN World Food Programme feed the hungry. I applaud her for this effort and would like to spread the word by directing you to her blog. This year, she is again supporting the UN World Food Programme. More on how to buy a raffle ticket and prizes here, for now – back to food. This cookbook hasn’t failed me yet. This recipe is very simple and quick, perfect for today’s lunch. It’s the litle details that really make it – sprinkling some sugar and balsamic vinegar on the cut tomatoes preserves and enhances their lovely flavour. I love the texture and flavour of orzo, a pasta grain with a …

Onion Rarebit

A friend recently recommended this Nigel Slater recipe to me. It’s a comfort one, for times of stress or indulgence. Nigel himself describes it as an “unctuous mix of onions, thick toast and melted cheese that pleases most.” I am an indulgent kinda gal and recent events have been particularly stressful, so, as a form of escape, I dedicated some time to this. It’s perfect for this time of year! So creamy, and beery, and cheesy. Although, I am not a huge fan of beer, so, I am thinking about ways I can smuggle white wine or even champagne into this dish instead. But, everyone else loves it so, it’s beery, and, I’m sure that you’ll like it that way. I changed a couple of things: I caramelised the onions for an hour or so for an extra level of decadence, I used dijon mustard, and, I substituted manchego for the cheddar. Use good bread, I used one with seeds in and the contrast was lovely. Nigel’s original recipe is published on the Guardian website. …

Homemade Pizza

I love good pizza. Everyone has their own take on what that is but for me it has a thin crispy base, good sauce (NOT tomato purée!) and simple but good quality toppings. It can be quite hard to find this so I like to make my own occasionally. It takes alot of time but there’s a real sense of satisfaction in doing it from scratch. Dissolving the yeast, seeing the dough take shape, and kneading & kneading it until the dough becomes stretchy and shiny and ready for a stint of relaxation while you make your sauce. It’s an arduous process, but one I am happy to indulge in when I have the time. And sometimes when I don’t, like last Saturday. I had been preparing for a few days, stocking up on fresh yeast, Italian 00 flour, too many cheeses and various types of meat. A few words about these, Italian 00 flour is a must, if only because it’s what Italians use and they know what they’re doing. It’s a fine grind …

All Gods Creatures Macaroni Cheese

  Well, two of them anyway, and I had hoped for three, but was otherwise occupied this weekend so didn’t get to the farmer’s market to buy some buffalo milk. I was instead at the Ben & Jerry’s Summer Sundae in Clapham Common, London, where there was unlimited free ice cream, thankfully, for the first time there was sorbet this year and I didn’t feel as left out as before. It is torture watching your friends gorge themselves when you can’t have any. Well, you can but then have to go home early because you are sick… I learned my lesson two years ago! So, as mentioned in a previous post I have really wanted to make some lactose free macaroni cheese. I spotted a recipe in Nigel Slater’s The Kitchen Diaries recently for macaroni with fontina and it looked so good! It’s a great book, if you don’t have it. Styled as a diary, it reminds me of a food blog in print. I really like Nigel Slater’s approach to cooking, as stated on …

Broad bean, leek, bacon & roquefort potato skins

I had a bit of a culinary disaster the other night. I had planned to make a lactose free macaroni cheese and had gone to great pains to get my ingredients. Buffalo milk, goats butter & sheeps cheese, all ready to go. I had planned to make a bechamel and sink the macaroni in it with some manchego & blue cheese throughout and panko breadcrumbs and manchego on top. Alas, it wasn’t to be, my buffalo milk was unpasteurised and was already sour having bought it on Sunday. I was devastated! I had been building up to it for a few days buying my ingredients. So, stranded in my kitchen, with the makings of a bad macaroni cheese and so annoyed I was ready to give up and sulk and watch trash tv with a glass of wine, I reviewed my options. We had had braised sausages and mash the night before and had baked potatoes for the mash in order to get a better texture for our mash. We still had the skins. I …

Homemade Pesto

I love pesto. The first time I tasted it, my young irish palette was taken by surprise. I had never had such a flavour combination and wasn’t sure what to make of it. I grew to love it and it’s been a firm favourite ever since. I’ve read that there’s no pesto that can compare with Genovese Pesto in Liguria, that the basil grown in the slightly alkaline soil of the Genovese district of Pra is the best. I really need to go to try this out but for the moment I have to make do with what’s available to me in London. It’s been a while since I made homemade pesto so I thought I’d make some last weekend. It’s always good to have some to hand and homemade pesto is infinitely superior to that bought in a jar. If you look at the ingredients in some shop bought pestos they often replace pine nuts with cashew nuts, replace parmesan with random cheese and the oil is low grade. There’s also usually a myriad …

Santa plum tomato, avocado & manchego toasts

This isn’t exactly complicated but it was so pretty and easy I thought I’d blog it :-) On a recent trip to the market I spotted beautiful baby santa plum tomatoes. I bought a pound of them with the intention of making a tomato, basil and mozarella salad. But, I forgot to buy the mozarella. So, I quickly threw these toasts together instead: Chop half the tomatoes & 1 avocado. Season, then add some fresh lemon juice to taste. Toast the bread on one side and lightly toast the second side until slightly crisp but not brown (this ensures they won’t go too soggy when you add the avocado/tomato). Add your tomato and avocado mixture and sprinkle some grated manchego on top. Grill until the cheese is melted. Eat!

Mutter Paneer – a speedy interpretation

Before I begin, I will stress that this isn’t truly tried and tested but it was nice so I will post it. It’s a curry sauce that I do already changed on a whim to fit a mutter paneer dish. I will change it next time I do it as I am not 100% happy with it – it’s a nice curry but it’s not truly a mutter paneer. The sauce is thicker than it should be and it’s quite tomato-y. I wanted to make it mainly with things that I already had and quite quickly as I want another quick after work curry to add to my quick dishes. I am over-analysing perhaps – I did enjoy it and I will make it again. I blame Sabras, I want all my curries to taste like theirs now and I don’t have any of their recipes. Before I begin I should mention that the goats milk paneer is delicious! I thought it might be too strong but it was not dominant. The goat milk flavour …

Some amateur cheesemaking – homemade paneer

  With Sabras closing recently we have been deprived of their mutter paneer. It’s been a while since we made Indian food so I decided that I would make some paneer last night and follow up with mutter paneer tonight. I am lactose intolerant so can’t have cows milk, but this usually isn’t a problem for paneer making as living in London and so I can get my hands on buffalo milk quite easily. Well, I could, until Waitrose stopped selling it. So, it had to be goat’s milk which isn’t my favourite but it will do. Next time I’ll have to plan it and get some buffalo milk at the farmers market.   It’s very easy to make paneer. All you do is boil some milk, reduce the heat and add something acidic to separate the curds and whey – white vinegar, lemon or lime juice will do, and then press out the excess moisture. I had a lime to hand last night so I used lime juice, roughly, a couple of tablespoons for …