A Cornish girl's food adventures

Tag: cheese

Red pepper & feta dip

Red pepper & feta dip

This is a recipe for a thick, creamy, tangy dip that literally couldn’t be more quick and easy to make. Just wack everything into a food processor and away you go – an (almost) instant dip, ready for snacking or entertaining. You can either roast […]

Tomato & brie cobbler

Tomato & brie cobbler

I’ve spent what feels like forever waiting for my homegrown tomatoes to become deliciously ripe and ready to eat. They have, however, flatly refused to co-operate. I don’t know if it’s the weather or our shoddy light-weight greenhouse but they are not playing ball. I […]

Pea, mint and feta parcels

Pea, mint and feta parcels

Whether you’re planning picnics or already thinking about packed lunches these are your new best friend. Crispy little filo parcels stuffed with sweet peas, creamy, salty feta and fresh mint – they’re absolutely delicious and very easy to make.
You can fold the parcels into any shape you like but I find it easiest to wrap long strips of filo pastry into triangles, which also makes the finished parcels extremely portable.

Ingredients
makes about eight (depending on size)
35g butter (melted)
200g filo pastry (approx 12 sheets)
filling
200g frozen peas, thawed
200g feta
2 spring onions
1 heaped tbsp finely chopped fresh mint
big pinch freshly ground black pepper
1/4 tsp chili flakes (optional)
sprinkling of sesame seeds (optional)

Pre-heat your oven to 180°c and line a baking sheet with parchment or a silicone baking mat.
Use a fork to crush the peas before crumbling in the feta. Finely slice the spring onion and then lightly mash all of the filling ingredients together.
Brush the filo sheets with a little of the melted butter before layering them up. I find that three layers is about right. Cut the pastry into lengths that will allow you to fold the parcels (you can make them any shape you like – I find triangles easiest). Spoon a heap of the filling mixture onto the pastry and then fold it into a parcel, making sure that the filling is fully encased by the pastry. Repeat until all of the filling and pastry has been used and then arrange the parcels on the baking sheet. Brush the outsides with a little melted butter and sprinkle on a few sesame seeds. Bake for 20-25 minutes, until crisp and golden. Enjoy whilst still warm or leave to cool for picnic treats.

I’ve also shared this recipe via the #bakingcrumbs linky run by joskitchenlarder.com and applytofaceblog.com

Strawberry & mascarpone tart

Strawberry & mascarpone tart

To give you some idea of just how ridiculously easy it is to make this lovely summer tart, I prepared it with a two month old baby strapped to my chest! This is the kind of recipe that you can just sling together within a […]

Malteser cheesecake (no bake)

Malteser cheesecake (no bake)

Generally I’m a baked cheesecake kind of girl but after my white chocolate and berry cheesecake proved so popular I thought that it would be nice to make a variation on that recipe. This malty, chocolatey malteser version is really indulgent and decadent – a […]

Mushroom grain risotto

Mushroom grain risotto

I am not a mushroom fan. The fact that they are so often the go-to veggie option actually makes me a little mad. Seriously, who decided that whacking a portobello mushroom in a bap made for a decent veggie burger? Yuk!
It’s not the flavour that bothers me though, it’s the texture. If you cut up a mushroom small enough there’s a chance that I will actually enjoy it. And I know that they’re really good for me so I’ve been trying to sneak more of them into my diet, disguising them in bolognese and the like. This is a recipe that I actually really enjoy and will happily tuck into any night of the week. Lots of lovely, chewy, nutty grains and rich flavours from the marsala, mushrooms and miso. Nutritious and delicious!

This requires a lot less babysitting than a traditional risotto, there’s a lot less stirring for a start! I’ve used wheatberries but use whatever quick cook grains you like…

Ingredients
serves 2 generously
1 tbsp olive oil
2 shallots, sliced
1 carrot, finely diced
2 cloves garlic, crushed
200g mushrooms, diced
200g quick cook wheatberries (like Ebly)
2 tbsp marsala
1/2 tbsp shiro (white) miso
500ml vegetable stock
1/2 tsp dried thyme
1/2 tsp dried sage
black pepper
70g grated parmesan
2 tbsp creme fraiche

Heat the oil in a large lidded pan and gently fry the shallots, carrots and mushrooms until the shallots are just starting to take on a little colour. Add the garlic and the wheatberries and cook for a minute or two longer before pouring over the marsala.
Add the herbs, stock and miso paste and bring the pot to boiling point. Reduce the heat a little, pop the lid on the pan and let it simmer until the wheatberries are tender and the stock has been absorbed.
Stir in the creme fraiche and most of the parmesan (keep a little back for serving) and season with black pepper to taste. Serve whilst piping hot, topped with a little sprinkle of cheese and perhaps a few freshly chopped herbs.

White chocolate & berry cheesecake

White chocolate & berry cheesecake

This is a recipe I made recently for Mr C’s grandad’s birthday. By all accounts it’s the best cheesecake he’s ever eaten and at 81 years old I reckon he’s tried a few! You won’t tell him how easy it is to make, will you? […]

Christmas Cheesecake

Christmas Cheesecake

The big day may be over with for another a year but that doesn’t mean that we’re done with the feasting – as far as I’m concerned that doesn’t finish until the clock strikes January! This rich, creamy cheesecake is the perfect dessert for this […]

Gruyere, pecan & cranberry scones

Gruyere, pecan & cranberry scones

Something about the onset of the cold grey weather makes me want to eat cheese. ALL THE TIME! Toasty, golden, melted cheese is my favourite and these scones, warm from the oven, fit the bill perfectly. They have a lovely combination of flavours. The rich nutty Gruyère paired with slightly tart, sweet cranberries and the crunch from the pecans is just delicious. I’ve added some wholemeal flour to the dough too, to add even more rich nutty flavour.
They’re very nice cold but absolutely delicious when eaten warm.

Ingredients
Makes approx 14 depending on size
150g plain flour
80g wholemeal flour
3 tsp baking powder
50g butter
100g Gruyère cheese, grated
80g dried cranberries
80g pecans, roughly chopped
1 egg
splash of milk

Pre-heat the oven to 220°c and place a large baking sheet in there to pre-heat.
Sift the flours together with the baking powder into a large bowl. Cut the butter into small chunks and rub into the flour with your fingertips until it resembles breadcrumbs. Add most of the cheese (keep some for the tops) and mix well so that it’s evenly distributed. Stir through the pecans and cranberries.
Lightly beat the egg and gradually incorporate this into the dry ingredients. You may find that you need to add a splash of milk to the mixture in order to get a nice soft ball of scone dough but it shouldn’t be sticky.
Gently pat the dough out on a lightly floured surface to about 1 inch thick and stamp out your scones using a cutter, being careful not to twist it. Carefully grease the hot tray or line it with a silicone mat and spread the scones out on it. Brush with a little more milk and sprinkle with the remaining cheese.
Bake the scones for 10-15 minutes, allow the cheese on top to bubble and brown a bit. Leave to cool a little and enjoy whilst warm, spread with butter.

Raspberry & white chocolate cheesecake puffs

Raspberry & white chocolate cheesecake puffs

I reckon that choux pastry gets a bad rap. People think that it’s super-hard to make when the truth is it’s really not and it’s no more temperamental than any other sort of pastry. You simply need a decent a pair of biceps for all […]