Tag Archives: cheese

Recipe of the Week – 26th September 2016 – Easy Cheese and Bean Wraps


This is a great recipe for an alternative to sandwiches as a picnic or quick light lunch option. Any beans or different grated vegetables can be used, and I have also tried a vegan variation with grated tofu. My children really like them with a pink mixture of mayonnaise and sweet chilli sauce inside, but that’s not for the faint-hearted!

Makes 12

Ingredients

6 large wheat tortilla wraps

100g mature cheddar cheese, grated

1 large carrot, peeled and grated

1 large courgette, grated

1 x 400g tin red kidney beans, rinsed and drained

1 x 400g tin cannellini beans, rinsed and drained

2 tbs mayonnaise

Small handful of fresh coriander, finely chopped

Large bunch of fresh spinach, rinsed and drained

Salt and pepper to taste

Method

1. In a large bowl, mixture all of the ingredients together (except the spinach leaves). Use a potato masher or the back of a fork to roughly break down the beans. Season to taste.

2. Microwave the wraps together for 1 minute to soften, turning once.

3. Lay a thick sausage of the mixture in each wrap, followed by a scattering of the spinach leaves.

4. Carefully roll each wrap up and halve with a sharp knife.

5. That’s it!

Recipe of the Week – 8th February 2016 – Glamorgan Sausages

   
Like veggie burgers, there are so many different recipes for sausages to try out there. I have previously experimented with nut-based ones, but have always fancied trying Glamorgan Sausages, which are predominantly cheese and onion. I was very happy with the result, taste-wise, although my sausage-rolling skills definitely need working on!

Makes 12

Ingredients

350g Cheshire cheese, roughly grated

1 medium onion, peeled and grated

400g breadcrumbs, from toast, then grated

350ml vegetable oil, for frying

2 tbs Herbes de Provence

2 tbs chopped flat-leaf parsley

2 tsp English Mustard

2 eggs, beaten

50ml milk

salt and pepper to taste

For the coating;

2 eggs, beaten

100ml milk

100g plain flour

3 tsp sweet smoked paprika

Method

1. Mix the cheese, breadcrumbs, herbs and grated onion together in a large bowl and season. Add the beaten egg, mustard and milk. Mix together well before adding the breadcrumbs, then combine to form a firm dough.

2. Roll the mixture into thick sausages on a floured surface then cut into required lengths.

3. In a separate bowl, mix the egg and milk for the coating together, and also separately, the flour and the paprika.

4. Dip the sausages in the milk and egg mixture, covering thoroughly, then coat with the flour and paprika mixture. Set aside.

5. Heat the vegetable oil in a large frying pan over a medium heat then fry the sausages, turning regularly, until golden brown all over. Drain well and serve.

Recipe of the Week – 16th February 2015 – Bean and Cheese Enchiladas

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This is a variation on a recipe I have included here before, however I have modified it and hopefully improved it a bit (I find it hard just to leave recipes alone!). This Mark II version really seems to bring out the flavour of the beans well, whilst providing a nice after-kick of chilli!

Serves 4

Ingredients

1 large onion, finely chopped
4 large carrots, grated
150g mature cheddar cheese, grated
2 x 400g tins of kidney beans, rinsed and drained
1 x 400g tin of borlotti beans, rinsed and drained (pinto beans are good too)
2 tsp ground cumin
1 tsp chilli powder
6 medium sized tortilla wraps
2 green chillis, deseeded and chopped
A large handful of fresh coriander, roughly chopped
2 x 400g tins good quality chopped tomatoes
2 cloves of garlic, peeled and crushed
2 tsp sweet smoked paprika
Salt and pepper to taste

Method

1. Preheat the oven to 200C.

2. Add the grated carrot, onion and 100g of the cheese to a large bowl with the kidney and borlotti beans and chilli. Mash gently with the back of a fork and season. Stir in the cumin, chilli powder and fresh coriander and mix well.

3. Place one sixth of the mixture into each wrap and roll up ensuring the mixture is evenly spread.

4. Place the rolled wraps in a large oblong casserole dish.

5. Meanwhile, add the garlic, chopped tomatoes and paprika to a small saucepan. Bring to the boil and simmer gently for 10 minutes to reduce.

6. Pour the tomato mixture over the wraps and top with the remaining cheese.

7. Bake for approximately 25 minutes until brown and bubbling.

8. Serve with a fresh green salad and guacamole.

Recipe of the Week – 9th June 2014 – Broccoli and Pea Macaroni Cheese

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I make no apologies for posting this, which is a bit similar to one I have added before, because this is one of my childrens’ favourites. This went down in double-quick time and is a great comfort food at any time!

Serves 4 as a main or 6 as a side

Ingredients

300g dried macaroni
1 medium head of broccoli, cut into florets
150g frozen peas
50g butter
50g plain flour
600ml milk
200g grated mature cheddar cheese
50g grated vegetarian parmesan
1 tsp whole grain mustard
Salt and pepper

Method

1. Add the macaroni to a large saucepan of salted water, bring to the boil and cook for 8 minutes. Add the broccoli and peas and boil for a further 5 minutes. Drain well and set aside.

2. Melt the butter in another (or the same!) large saucepan then slowly add the flour and stir to form a roux, cooking for 2 minutes before gradually whisking in the milk. Cook gently for 15 minutes until it becomes a smooth and thickened sauce.

3. Take the sauce off the heat and add most of the cheese and the mustard and stir well until the cheese is melted. Season to taste.

4. Add the macaroni, peas and broccoli to the sauce and mix well. Transfer to a deep suitably-sized ovenproof dish.

5. Sprinkle over the remaining cheese and the parmesan and place under a hot grill. Cook until the cheese is browned and bubbling. Serve with a green salad.

Recipe of the Week – 17th March 2014 – Stuffed Field Mushrooms

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I really enjoyed making and adapting this recipe, and it works well as great party food, or something different for an evening meal, and has the benefits of looking difficult, but actually being quite easy to make!

Serves 4

Ingredients

For the mushrooms
12 large field mushrooms, cleaned but not peeled
4 cloves of garlic, crushed
150ml olive oil
Salt and pepper to season

For the topping
150g extra mature cheddar, grated
200g ricotta
100g sultanas or raisins
100g pine nuts, lightly toasted
1 tbs wholegrain mustard
2 cloves of garlic, crushed
A large handful of chopped parsley

Method

1. Preheat the oven to 180C.

2. Put the mushrooms on a large baking tray and season, then sprinkle with the crushed garlic and drizzle with the oil before baking for 10 minutes until soft.

3. Make the topping by simply combining all of the topping ingredients in a large bowl and the spooning it evenly over the mushrooms.

4. Place the mushrooms back in the oven for a further 10 minutes until fully baked.

5. Serve the immediately with a green salad, fresh bread and a tomato chutney.

Recipe of the Week – 23rd February 2014 – Cheese and Bean Enchiladas

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This is great recipe for a relatively quick tea, and the filling can be made in advance and kept in the fridge to make things even simpler. I have cooked this twice in my cafe in the last week and a bit, due to an overwhelming demand!

Serves 4

Ingredients

2 large courgettes, grated
4 large carrots, grated
150g mature cheddar cheese, grated
2 x 400g tins of kidney beans, rinsed and drained
6 medium sized tortilla wraps
1 green chilli, deseeded and chopped
1 x 400g tin good quality chopped tomatoes
2 cloves of garlic, peeled and crushed
2 tsp sweet smoked paprika
Salt and pepper to taste

Method

1. Preheat the oven to 200C.

2. Add the grated carrot, courgette and 100g of the cheese to a large bowl with the kidney beans and chilli. Mash gently with the back of a fork and season.

3. Place one sixth of the mixture into each wrap and roll up ensuring the mixture is evenly spread.

4. Place the rolled wraps in a large oblong casserole dish.

5. Meanwhile, add the garlic, chopped tomatoes and paprika to a small saucepan. Bring to the boil and simmer gently for 10 minutes to reduce.

6. Pour the tomato mixture over the wraps and top with the remaining cheese.

7. Bake for approximately 25 minutes until brown and bubbling.

8. Serve with a fresh green salad and guacamole.

Recipe of the Week – 12th August 2013 – Very Cheesy Vegetable Bake

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I made this today when I was at a bit of a loss, inspiration-wise. I had a lot of courgettes and leeks left over, and Sue bought some cottage cheese (which I haven’t bought for years). This is the result, and whilst not the healthiest tea I’ve done (cheese sauce, cottage cheese layer and cheese on top!), it was certainly soon polished off by the ravenous little veggies who live here…

Serves 6

Ingredients

60g butter (20g for frying, 40g to make the roux)
2 medium leeks, thickly sliced
100g button or chestnut mushrooms, thickly sliced
2 large courgettes, thickly sliced at 45 degrees
2 sticks celery, halved lengthways then chopped
salt & pepper
2 tsp Herbes de Provence
75g cottage cheese
100g cheddar cheese, grated
50ml milk
50g plain flour
50g fresh breadcrumbs

Method

1. Pre-heat the oven to 190C/Gas Mark 5.
2. Melt the butter in saucepan, then add the courgettes, celery, mushrooms and leeks and stir-fry until soft.
3. Add the herbes de provence and seasoning and stir well.
4. Pour half the mixture in a large oven-proof dish and spread the cottage cheese over, before covering with the rest of the vegetable mixture.
5. Meanwhile, make a cheese sauce by melting 40g butter in a small saucepan before adding the flour. Stir to form a roux and cook off for 3 minutes. Add the milk and 50g grated cheese, season well and stir to form a creamy sauce.
6. Pour the sauce over the vegetables and top with the breadcrumbs and remaining cheese.
7. Place in the oven and bake for approx. 20 minutes until brown and bubbling.
8. Serve immediately with herby new potatoes.

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