Tag Archives: blue cheese

June 10, 2013 · 9:45 pm

Blue Cheese and Nettle Drop Scones

It’s hard to be a big fan of nettles; if they’re not taking over your garden, they’re stinging your ankles. But there’s no denying that they’re good for you, packed as they are with vitamins and minerals. In fact, if you believe the herbalists, the nasty nettle can do everything from purify the blood to cure arthritis, increase a nursing mother’s supply of milk and prevent dental plaque. And they’re undeniably trendy these days, packing out the Sunday supplements with recipes for soup, flans and pasta.
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Filed under Cheese Recipes

Tagged as baking, blue cheese, foraging

May 20, 2013 · 2:19 pm

Roasted Squash and Blue Cheese Arancini

Arancini roughly translates from Italian as ‘little oranges’ which is what these little stuffed rice balls resemble. Traditionally eaten in Sicily, arancini are balls of sticky rice, stuffed with fillings such as ragù, cheese or vegetables and then coated in breadcrumbs and fried.

It doesn’t seem to matter how much weighing and measuring I do when I cook risotto, I still end up with enough to feed an advancing army. I also have a violent aversion to defrosted risotto; there’s something just so soggy and sad about it. So when my latest batch of squash risotto resulted in a spectacular surplus even by my standards it seemed an ideal opportunity to make arancini and marry the sweetness of the squash to the sharpness of a blue cheese stuffing. This recipe will make about 20-25 balls.
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Dorset Blue Vinny

It was always going to be hard to choose the first cheese to kick off my cheese odyssey. Where to begin? More than 700 British cheeses…at least 400 in France…Mauritanian Camel Cheese… Sardinian Rotting Maggot’s Cheese…

Dorset Blue Vinny won by managing to combine two of my favourite things: blue cheese (dribble) and Dorset, scene of many happy childhood holidays. It’s also a cheese that I’ve heard of but can’t remember ever tasting (I know, I know, but remember that I come to you if not a cheese virgin then certainly a cheese lover who’s only had a few fumbles with fromage).

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