Category Archives: Cheese Recipes

Cornish Blue and Veggie ‘Stargazy’ Pie

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One of my favourite blogs is Mrs Portly’s Kitchen. If you haven’t come across it before, do check it out for a wealth of local, seasonal and also more exotic recipes. I do, however, have one criticism of its author, Linda, and that is her point-blank refusal to cook and write about Stargazy Pie. For those unfamiliar with the dish, it’s a Cornish speciality, renowned for the fact that the heads of the baked pilchards poke out through the pastry. You can see photos of it here, as well as read about the legend of heroic fisherman Tom Bawcock, who is said to have inspired the dish.

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Wensleydale, Apple and Thyme Muffins

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Now that both children are at school I am endeavouring to be a good mother and provide them with a vaguely nutritious snack. Last week was flapjacks; stuffed with maple syrup and dried fruit, they were predictably well-received. This week I thought I’d gamble with savoury. Now that the season is mellowly fruitful etc. etc. apples are in abundance and so I’ve paired sweet eaters with a creamy sheep’s milk Wensleydale to make these muffins. There’s also a passing nod here to the Yorkshire saying ‘an apple pie without the cheese is like a kiss without the squeeze’ (note though, Mr Trump – you ask first).

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Squash, Apple and Smoked St Gluvias ‘Burgers’

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Anyone who uses Facebook is likely to be some kind of bore. You might be a baby bore, a triathlon bore or a ‘where I ate lunch today’ bore. Some people manage to combine all three. I have become a vegetable bore, forever parading my allotment produce. As social media bragging goes it feels fairly harmless; it seems unlikely that my rainbow chard is going to send anyone into a fit of envy, self-loathing and inferiority. Last week, I was especially pleased to parade these beauties; I never dreamed I’d be able to successfully grow butternut squash but in truth they pretty much grew themselves this summer.

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Courgette Fritters with Greenfields Lancashire Cheese

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I’ve not been very prolific at blogging over the summer. This is partly due to children being everywhere, all the time, and partly because I spent two lovely weeks in Greece. Mainly though, my time has been spent fighting a doughty and relentless foe, hell-bent on world domination: courgettes. ‘Three plants will supply the needs of a family for the summer’, said my allotment book. Well, I don’t know what family they were talking about. The Von Trapps? The Waltons? Certainly not our four, two of whom don’t really like courgettes. We’ve had them griddled every night for the last two months but that doesn’t keep them nearly at bay.

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Chard and Westcombe Ricotta Ravioli

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It’s fair to say that there were some doubters in my inner circle when I took on my allotment. The early signs looked likely to prove them right as my garlic rotted, the broad beans got infested with black fly and the slugs and snails rampaged with glee through my emerging seedlings. But, now we’re in the full fling of summer, things are looking good. French beans, runner beans, globe artichokes, onions, courgettes, summer squash, new potatoes and salad are all on the menu, as is the unstoppable rhubarb chard. Although the slugs had only left perhaps six or seven seedlings, they are now the gift that keeps on giving. Relentlessly.

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Warm Salad of Stinking Bishop, New Potatoes, Bacon and Pears

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It’s fair to say that Stinking Bishop and its washed rind cousins can be divisive. Undeniably stinky, they are the sort of cheeses that can clear a room and leave a lingering impression. I’ve tried Stinking Bishop several times before, with varying degrees of success that led me to the conclusion that I’m not a fan of washed rinds run wild. That’s not to say that they can’t be delicious cheeses, just that you have to pick your moment, unless you’re a fan of very strong cheeses.

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Cavolo Nero and Sheeps’ Tor Pesto

So much news to pack into one post! Where to begin? Okay, a confession: I bought a spiralizer. Yes, yes, I know, no doubt it will soon be relegated to the spot above the washing machine, along with the pasta machine and the bread-maker. In the meantime, though, I’m having fun with it.

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Cheese Gougères with Cornish Gouda

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I’ve wanted to make gougères for a long time but was afraid that my limited baking skills would falter when it came to choux pastry. I wrote about Cornish Gouda with Honey and Clover a couple of weeks ago and, on tasting it, I could imagine what a great cheese it would be to cook with: sweet but with interesting savoury notes. So, it seemed like the opportune time to get to grips with gougères. I used this Guardian recipe as my basis.

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Cheddar Cheese and Wild Leek Scones

DSCF0427Last week I was off to see the Barber family, who make Cheddar cheese down in Somerset. I’ve been to see them before but, as they are the guardians of the last traditional cheese cultures, I wanted to talk to their cultures expert (I’m not very scientific so need such things explaining to me at least three times, preferably with pictures). I thought it only polite to take something suitably cheesy with me, so opted for scones, made with their 1833 Vintage Reserve Cheddar. There’s nothing worse than a cheese scone that isn’t cheesy so the 1833 is a good choice, punchy and tasty as it is.

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Vulscombe, Red Pepper and Fennel Tart

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I wondered if I could pass this off as a pie, in honour of British Pie Week. Pie, tart, pastry case, pastry base, it’s all the same surely? But in my heart of hearts I knew I had a tart on my hands (so to speak). Possibly a flan. But not a pie. Last week’s chunk of Vulscombe seemed to deserve something better than just me secretly scoffing it when the house was empty, plus I had a veggie coming for lunch which always throws me into a pickle. This is super easy, even if you make a mess of the puff pastry like I did and don’t use the right-sized baking tray.

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