Tag: cheese

Courgette herb muffins

~ Sophie ~ Leave a comment

Perfect savoury lunch/brunch/soup dunker/snack/on-the-go breakfast. Adapt as you like, it’s very forgiving! Makes 12

  • 1 large courgette or 2 small ones
  • 2 spring onions, finely chopped
  • 25g fresh herbs, finely chopped (parsley and dill are a lovely combination, but you could go with some oregano, marjoram, mint – whatever soft herbs you have in the fridge. Or just 1 tsp of dried herbs of your choice)
  • 225g plain flour
  • 3 tsp baking powder
  • 100g cheddar cheese
  • Salt and pepper
  • 2 eggs
  • 125ml milk
  • 50ml olive oil
  1. Pre-heat oven to 180C fan (200C) and fill a 12-hole muffin tin with muffin cases
  2. Grate the courgette and then dump the pile of gratings into the centre of a clean tea towel
  3. Gather the tea towel into a pouch surrounding the courgette, then (over the sink) twist and squeeze out as much liquid as you can
  4. Dump the now-much-drier courgette into a large bowl and add the spring onion, herbs, flour, baking powder, cheese, salt and pepper
  5. In a separate bowl, whisk together the eggs, milk and olive oil
  6. Pour the wet into the dry and use a spoon to combine all the ingredients until just mixed
  7. Spoon into the muffin cases, splitting the thick batter evenly between the 12
  8. Bake for 20 mins until the tops are golden and they’re cooked through
  9. Cool in the tin and them tumble out into a basket to serve or into an airtight container to keep for later. They also freeze really well

Herb pancakes

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Tender and green, this is the perfectly quick weeknight dinner. Makes 8 pancakes.

  • 300g plain flour
  • 1 tsp baking powder
  • 200ml milk
  • 3 eggs
  • 50-60g soft herbs, finely chopped (I like a combination of parsley and dill with a bit of mint and sage. But anything works. Try coriander, tarragon, chervil, chives. Whatever you like – or have guiltily wilting in the back of the fridge)
  • 100g mature cheddar cheese, grated
  • 100g baby spinach
  • Salt and pepper
  • 3 tbsp veg oil
  • Chop the spinach and pop in a sieve. Boil the kettle and pour the boiling water over the spinach to wilt it. Then press out as much of the liquid as possible
  • Dump all the ingredients except the oil (but including the spinach) into a bowl and whisk gently until just combined. If it’s too stuff, just add a little more milk but take care not to over-beat it or it’ll be chewy when you cook it
  • Turn the oven on to 50-70C to keep the pancakes warm as you cook them
  • Heat 1 tbsp oil in a large non-stick frying pan over a medium-high heat
  • Use a serving spoon to scoop 3 scoops of batter separately into the pan to make 3 small pancakes. The edges should sizzle!
  • Leave for 3-4 mins until golden brown on the bottom and puffy on top, then flip it and give it a couple of mins on the other side
  • Pop the cooked pancakes into the warm oven, then add another tbsp oil to the pan and repeat the process
  • Keep going until all the batter is used up and then serve while still warm
  • Change up with different herbs, different cheeses, whatever you’ve got hiding in the fridge.
  • Serve with a lovely crisp salad and some guac. Or some honey mustard roast carrots. Or crunchy red cabbage slaw. Or just chilli sauce and mayo for dunking. Tuck in!

Halloumi and tomato rice bowl

~ Sophie ~ Leave a comment

Simple supper, a lovely pile of fragrant deliciousness. Eat it with a spoon, sitting somewhere cosy. Feeds 2.

  • 1 block halloumi, cut into 8 slices
  • Fragrant pilaf
  • Turkish dip
  • 150g green beans, cut into 1 inch pieces
  • Handful flaked almonds, toasted in a dry pan
  • 2 tbsp Greek yoghurt
  • Pinch of cumin
  • Couple of lemon wedges
  • A couple of tbsp of finely chopped fresh herbs (a combination of parsley, mint, dill or coriander)
  1. Cook the pilaf and pile it into bowls
  2. Boil salted water and cook the beans for 6-7 mins or so until tender but not soggy
  3. Drain and mix with the yoghurt, cumin, a small squeeze of lemon and a pinch of salt
  4. Fry the slices of halloumi in a dry non-stick frying pan until golden on both sides
  5. Arrange the halloumi, green beans and Turkish dip on top of the rice in a semi-artistic fashion
  6. Scatter with toasted almonds and herbs, and a squeeze of lemon on top

Cheese and potato cakes

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Ultimate comfort food, so delicious!

  • 2 large floury potato, peeled and cut into pieces
  • 1 small onion, finely chopped
  • 50g cheddar, grated
  • 1 egg, beaten
  • 4 tbsp flour
  • Veg oil
  • Salt and pepper
  1. Bring a pan of salted water to the boil and tip in the potato pieces
  2. Cook for 20 mins or until soft, then drain and leave to cool and allow some steam to escape
  3. In the meantime, heat 1 tbsp veg oil in a little pan and cook the onion for 5-10 mins until soft
  4. Put the cooked potato and onion into a bowl with all the other ingredients and squish everything together until thoroughly mixed
  5. Heat a frying pan with a couple of tbsp of veg oil over a medium heat
  6. With your hands, form the mixture into 4 burger-sized potato cakes
  7. Fry without moving them until golden brown on the underside, then flip carefully and do the other side

Rarebit jacket potatoes

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Cheesy, potato-y gorgeousness. A comforting collision of Welsh rarebit and a jacket potato. Feeds 2.

  • 2 large baking potatoe
  • 25g butter, melted
  • 2 heaped tsp dijon mustard
  • 50ml dark ale
  • 3 good shakes worcestershire sauce
  • 100g strong cheddar, grated
  • 2 eggs, beaten
  • 1 spring onion, finely chopped
  1. Pre-heat oven to 180C fan (200C)
  2. Stick a skewer through the middle of each potato lengthways (helps it cook quicker and evener)
  3. Bake directly on the oven shelf for an hour, maybe up to an hour and a half – until the skin is brown and crisp, and the insides are soft and fluffy
  4. Turn up the oven to 200C fan (220C)
  5. Cut each potato in half lengthways (if it has a lengthway) and scoop out the flesh into a bowl, leaving 1 cm in the skins
  6. Mash the potato with the butter, mustard powder, ale, worcestershire sauce, egg and cheese, chives
  7. Put the skins like little potato boats, upturned on a baking tray, stuff bountiously with the mash and return to oven for 15 mins until golden brown

Serve with a crunchy salad or some steamed green beans

Halloumi and roasted pepper burgers

~ Sophie ~ Leave a comment

So delicious! Salty, squeaky cheese contrasting with sweet, soft peppers, topped off with creamy, spicy mayo and peppery rocket, and wrapped up in a toasty bun. It’s all good.

  • 1 block halloumi
  • 1 tsp veg oil
  • 2 brioche buns
  • 2 roasted peppers (you can roast your own or I highly recommend these ones)
  • 2 tbsp mayo
  • 2 tsp sriracha
  • Small handful rocket leaves
  1. Cut the buns open and toast to golden brown
  2. Slice the halloumi into 8 slices
  3. Heat the oil in a non-stick pan over a medium-high heat
  4. Place the halloumi in the pan and fry until golden on both sides
  5. Mix the sriracha and mayo together
  6. Cut the roasted peppers into chunky slices
  7. Spread half the sriracha mayo on the bottom half of each toasted bun
  8. Pile on 4 slices of halloumi, one of the cut-up roasted peppers, some rocket and the top of the bun
  9. Eat immediately while the halloumi is still hot

Goats cheese and thyme souffle

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Fluffy, creamy and delicate. Cook in shallow (ovenproof) bowls rather than ramekins so you don’t have to worry about the perfect straight-edged rise! Feeds 2 for an elegant date-night supper (or a comforting in-front-of-the-TV dinner).

  • 200g soft rindless goats cheese
  • 3 eggs, separated
  • 100g parmesan, finely grated
  • 80ml double cream
  • Sprig of thyme, leaves chopped finely
  • 1 tbsp unsalted butter, melted
  1. Pre-heat oven to 180C fan (200C)
  2. Whisk the egg whites with a pinch of salt to stiff peaks
  3. Beat together the goats cheese, egg yolks, half the parmesan, cream and thyme until well-combined
  4. Fold the egg whites into the yolk mixture
  5. Brush the insides of 2 individual ovenproof dishes with melted butter and sprinkle with the rest of the parmesan
  6. Gently scoop the souffle mixture into the dishes and scatter with the remaining thyme leaves
  7. Put the dishes onto an oven tray and bake for 10-12 mins until risen and golden

Serve warm with tomato, artichoke and walnut salad and beetroot and dill salad for maximum effect!

Smoked paprika and almond biscuits

~ Sophie ~ 1 Comment

So crunchy. So savoury. So, so very more-ish. A perfect nibble with a large glass of bubbly.

  • 175g unsalted butter, softened
  • 175g mature cheddar, finely grated
  • 1 tsp chilli flakes
  • ½ tsp salt
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 175g plain flour
  • 2 tbsp cold milk
  • 150g whole blanched almonds
  1. Beat the butter together with the cheese, chilli, salt, paprika and garlic
  2. Add the flour and milk, stirring in and then working together with your hands to smooth, soft dough
  3. Mix in the almonds and form into a roughly sausage shape
  4. Dollop onto clingfilm and use the wrap to roll the dough into a cylinder about 4cm diameter, 30cm long
  5. Put your delicous dough sausage into the fridge to cool for at least 20 mins
  6. Pre-heat the oven to 160C fan (180C)
  7. Unwrap the dough and use a sharp knife to cut the dough into 1cm slices
  8. Place the beautiful biscuits gently onto a lined baking tray a few cm apart
  9. Bake for 25 mins until golden and then cool on a rack

This freezes really well. Just put the wrapped dough into the freezer rather than the fridge. And defrost before slicing

Baked feta and sweet potato

~ Sophie ~ Leave a comment

A marvel of sweet and salty flavours. An excellent weeknight dinner. Trust me on baking the feta, it’s a game-changer. Feeds 2.

  • 2 orange-flesh sweet potatoes
  • ½ tsp veg oil
  • 200g block feta, drained and patted dry with paper towel
  • 1 red chilli, finely chopped
  • 1 tsp extra virgin olive oil
  • 1 sprig fresh thyme
  • Zest of ½ lemon
  • Black pepper
  • Handful pecans, toasted and roughly chopped
  1. Pre-heat the oven to 170C fan (190C)
  2. Scrub the sweet potatoes but don’t prick them or cut any bits off them because the juice will leak from the inside and weld itself to the bottom of your oven
  3. Use a little bit of oil on your hands to rub over the outsides of the potatoes and put them into the oven, directly on the oven shelf
  4. Bake for around 30 mins. Whilst they’re cooking, pop the feta in a little oven dish or make a foil packet on a baking tray. Sprinkle with the chilli, olive oil, thyme leaves, lemon zest and black pepper. Put the lid on or seal with foil
  5. Once the sweet potatoes have had 30 mins, place the feta in the oven and bake for a further 15 mins
  6. Check the sweet potatoes are done, then split them open and top with the soft, creamy, salty-but-mellow feta and a sprinkle of toasted pecans

Cheese and onion rolls

~ Sophie ~ Leave a comment

A delightful alternative to sausage rolls and the perfect retro party food for the vegetarians in your life.

  • 150g dried breadcrumbs
  • 200g strong cheese of your choice, grated
  • 1 onion, grated
  • 1 tsp veg oil
  • 4 tbsp double cream
  • Around 4 tbsp herbs of your choice (suggest parsley, chives and sage), finely chopped
  • 2 tsp dijon mustard
  • Pinch hot smoked paprika
  • 2 eggs, beaten
  • 1 sheet ready made puff pastry (320g)
  • Milk or beaten egg to brush over
  • Sesame seeds
  1. Pre-heat oven to 200C fan (220C)
  2. In a small pan, heat the oil and cook the onion for 5 mins until soft
  3. Mix all the filling ingredients, adding the cooked onion
  4. Form into sausage shapes and roll in the pastry
  5. Cut into 3-4cm lengths, brush with milk or egg and sprinkle with sesame seeds
  6. Place on a lined baking tray and bake for 20-25 mins until puffy and golden