Tag Archives: baking

Ticklemore Goats’ Cheese Twists

This post was meant to have been written days ago. It’s not even a very long or informative post. It’s probably one of the easiest recipes I’ve ever written up. But, still, it disappeared into the time-space vacuum otherwise known as ‘Life’. It was also a post that proved to me that cheese straws are one of the most boring foodstuffs in the world to try and photograph.

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Blue Cheese and Walnut Fougasse

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Apparently yesterday was Blue Monday, supposedly the most miserable day of the year. Based on a not-very-scientific-looking formula that takes into account weather, debt, breaking New Year’s resolutions and the fact that next Christmas is aaaages away, we were all supposed to sink into a pit of existential doom. Admittedly, it was a bit cold and rainy outside and the remains of the Quality Street were impinging somewhat on my healthier eating plans but all in all, it wasn’t so bad.

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Pumpkin and Chestnut Macaroni Cheese

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Never fear, Halloween haters, it’s safe to come out for another year. Love it or hate it, it’s undeniable that the surge in spooky celebrations has been a boon for pumpkin farmers. Every year, we enter the fiercely competitive Tooting Common Pumpkin Carving Competition and even managed to score a second prize last year with the scary fellow above. This year – allotment smugness alert – we managed to grow our own. I would love to take credit for their vastness by claiming that I’d administered secret potions or performed arcane fertility rites but, in reality, I forgot what I’d planted and only discovered them when we returned from a fortnight’s holiday.

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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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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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Crab, Samphire and Barber’s 1833 Quiche

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Well, it looks like the summer holidays have certainly taken their toll on my blog. Museum visits, cricket in the park and excessive ice-cream consumption (not to mention the small matter of doing some actual work on top) left little time for writing about cheese. And the more you feel guilty about not doing something, the harder it becomes to actually do it after a while. Fortunately, the schools have opened their doors once more and, at the same time, the cheddar-makers at Barber’s asked me if I’d like to develop a new recipe for their flagship 1833 brand. It was just what I needed to get back on the cheese-horse again.

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