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Entries in cheese (61)


sorrel omelette

when i saw that foodari had sorrel in i knew i had to get some. this lovely herb isn’t easy to track down but it’s sharp lemony taste makes it worth the effort.

eggs are the obvious starting point and i added a large handful of shredded sorrel to a cheese and mushroom omelette. i really like the idea of using it to make a loose pesto which can be served on top of a poached egg with crunchy sour dough toast.

by the way, sorry the blog is quiet - i managed to cut the tip off one of my fingers last weekend (ouch!)which has made me nervous of knives, especially given my dexterity is less good as a result of the accident.


ultimate macaroni cheese?


macaroni cheese is a favourite of mine. it’s something i eat only occasionally as david is not a fan and it can rarely be described as healthy which means it’s not on my “go to” list when i have a quiet night home alone.  

a friend coming over for supper gave me the perfect excuse to cook up a batch and pimp it up using a few ideas i’ve read about recently. 

adding pancetta is something i’ve never done and i liked the idea of a herby breadcrumb topping which jamie oliver touted on his recent 30 minutes meals tv show. i added garlic and sundried tomatoes to the topping mix as well, using a mix of oregano and rosemary.  

the result was wonderful and something i can see myself making again and again. given how good it is, i think this is a fitting contribution for the 4th anniversary edition of presto pasta nights, founded and hosted by the divine and delectable ruth at once upon a feast! happy birthday ruth, and thanks for all the inspiration.

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mustardy cheese on toast


my cheese on toast obsession is continuing and i’ve been trying out a few different ways of making it, including this mustardy version which was suggested by simon in the comments on my original post about this: 

"this is how i do cheese on toast - grate the cheese [v strong cheddar] into a bowl , add loads of worcester sauce, a few spoons of wholegrain mustard, 1 teaspoon of dijon or english mustard. stir it all up and grill it on some nice crusty bread."

very delicious, i love it! thanks simon. any more suggestions out there?


tagliatelle carbonara

the most common debate associated with carbonara is whether or not you should add cream. my vote is no – stick to the simple pancetta, eggs and cheese combination and you will be rewarded with a tasty dish that is not so high in calories, that it can only be an occasional treat.

this tagliatelle version (i’d run out of spaghetti) was fabulous. i used the remains of a slab of peppered smoked pancetta that i’d picked up at broadway market – this had pieces of very lightly crushed black peppercorns on it, which added a sharp peppery kick which contrasted really nicely with the creaminess of the dish (just bash up a few peppercorns with a pestle & mortar, rather than using the normal ground stuff, if you want to recreate this). the rest of the loveliness was thanks to gennaro contaldo’s ultimate spaghetti carbonara recipe, which worked perfectly.

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nduja and rocket pizza

i tried using the nduja i bought last week as a pizza topping, along with a cheese mix of gorgonzola and mozzarella plus a rocket garnish. sadly, i wasn’t thrilled by the end result.

the nduja slightly crisped up to create little spicy nuggets of meaty flavour but that wasn’t enough to make it a fabulous pizza – the second version i made used fennel salami in place of the nduja and that was far superior.

i think it’s down to texture. the nduja has none so you enjoy the flavour of your pizza slice but all you notice is crispy chewy crust and soft toppings (with a fresh rocket crunch) whereas sliced meats such as salami or chorizo add something extra, which really does make a difference.

so, i still need to find a way to make my nduja shine. back to the drawing board, as i have plenty left.