Cheese

All posts tagged Cheese

Stuffed Marrow Part 1: The Cheesy, Nutty One

Published October 16, 2015 by Storm

Marrows seem to be a much neglected vegetable. When I mentioned to people recently that friends had given me two beautiful, and in one case giant, marrows from their garden the typical response was “that’s nice, but what will you do with them?”. I did consider making marrow rum but in the end both got stuffed.

This is the first stuffing I came up with, this was enough for the 7 rounds I got from the first marrow and would be plenty for any of the marrows I’ve seen on sale in supermarkets and greengrocers. I almost forgot to photograph it so the picture shows a leftover slice a little bit squashed to fit in a tub ready to put in the fridge…

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Ingredients

  • 1 average size marrow
  • 8oz/225g mature hard goat cheese, grated 
  • 4oz/115g wholemeal or spelt breadcrumbs
  • 3.5oz/100g chopped roast hazelnuts
  • 4 tablespoons/60ml milk or milk alternative
  • 3 teaspoons dried mixed herbs
  • Freshly ground black pepper to taste

For the cheese I use St Helen’s but there are goats’ cheddars and goudas which would work.

Breadcrumbs; don’t buy dried! Use fresh or do what I do and make a batch in one go when you get a nice stale loaf and freeze them in useful portions.

Milk; personally I’d use a nut milk, macadamia or unsweetened almond for preference.

Technique

Pre-heat oven to 180°C.

Mix all ingredients except the marrow together in a large mixing bowl, it’s easiest just to get your hands into the mix than try to stir it all together with a spoon.

Leaving the stuffing to stand, cut the marrow into 1.5″ to 2″ rounds and scoop out the seeds and pith.

Place the marrow rounds on a lipped baking tray or in a roasting dish, fill with stuffing, bake for about an hour.

Any spare stuffing can be baked in a small pie dish or ramekins.

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Tidying up 2014’s goals, starting 2015’s

Published February 4, 2015 by Storm

Ending my recipe challenge with a flurry of treats

I may not have found time to write about doing so but I did find time to keep trying new recipes throughout December. My final three efforts of 2014 were Turkish Delight, French Chocolate Cake, and Beer and Mustard Bread.

I’ve been wanting to try making the Turkish Delight since being given Gifts From The Kitchen a few years ago, it just took me a while to brave my first attempt. This was a mixed success, it tasted good but I definitely didn’t have the texture right; boiling for longer at the final stage is obviously required but it had reached the point that I was struggling to stir it and was getting blisters. The recipe was reasonably easy to follow and although it is time consuming and wasn’t a great first attempt I probably will try again some time as I do love Turkish Delight. 

The French Chocolate Cake, from the simply titled Chocolate, was a greater success; just as well as I was baking this as a gift. It was more complicated than my usual ‘throw all the ingredients in the food processor then chuck the mix in a sponge tin’ approach to cakes, but the recipe was well written and easy to follow and the results were (so I’m told) good.

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Beer and Mustard Bread, from The Cook’s Encyclopedia of Bread Machine Baking, was very easy to make; using the bread machine still feels a bit like cheating but it’s a nice sort of cheating. I baked this as part of a Boxing Day buffet and I think it’s fair to say it was good as I’ve never seen a loaf disappear so rapidly. Possibly the perfect bread to eat with cheese.

Which leads into

2015 Goals

  1. Try a new recipe from one of my cookery books each month.
  2. Try a different bread recipe every time I bake.
  3. Learn something new with each knitting project I do (the two projects I’m carrying over from last year are exempt from this).

January saw me start all three of these goals!

The recipe I tried was Broccoli and Cauliflower Gratin from Vegetarian Classics. I cheated and used a bag of broccoli and cauliflower florets rather than chopping my own, this was a mistake as they weren’t well enough matched in size so I had to choose between extra firm cauliflower or soggy broccoli. I wasn’t particularly keen on the yoghurt and cheese mix used a a sauce either, I think I would have preferred simple grated cheese or a more classic cheese sauce, the yoghurt flavour dominated. Not one I’m going to be making again.

The bread was far more successful than the supper dish. Chickpea and Peppercorn Bread from the same lovely book as the Beer and Mustard Bread. This doesn’t use gram flour (which you might expect) but combines white flour with tinned chickpeas. The chickpeas blend into the dough and create a rich bread with a moist, slightly heavier crumb. It’s delicious and filling; it also seems slow to go stale, I baked it on Saturday and it hasn’t started to dry out yet (maybe that’s partly thanks to the bread bin I was given for Christmas). I will bake this again but will probably omit the peppercorns to give myself more choice what I eat with it.

The knitting was the first of a string of selfish projects, a hat for myself.

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The pattern is Sandra Dee’s Nymandus Draculea and the yarn is King Cole Galaxy. King Cole seems quite a fine DK so I used 4mm needles, not the 6mm called for in the pattern, and put in an extra pattern repeat. The new, to me, technique was cabling; little, baby cables where just one stitch crosses another, but there were quite a lot of them. The cables don’t show as well as they might in a slightly heavier and plainer yarn, but that’s not necessarily a bad thing! I know that I was a bit clumsy with my cables at first, though they got neater as I became more used to doing them, so having a yarn that distracts from the slight unevenness of my cabling isn’t such a bad thing. It took me about ten evenings to knit, I might have finished a little faster but I decided not to work on it when I was tired as I didn’t want to risk too many mistakes (feline assistance led three or four dropped stitches I needed to rescue without adding sleepiness into the equation). I’m happy with my hat, I might even knit it again in slightly chunkier yarn, and, having bought more yarn than I needed, I have the next project queued to start using galaxy; the Railway Modeller will just have to get used to me in stripes!

Midnight Spud Feast

Published September 24, 2014 by Storm

Sometimes I need to plan better, or not to let myself get distracted from my original plans. On Monday I got home from work at a sensible time planning to make Creamy Potato Gratin with Herbs from the dinner party section of Vegetarian Classics; somehow the evening sped by and I ended up opting for a quicker to prepare option for supper. Last night I got home from work at 10:30pm and decided that, since I’d bought the cream and cheese on Monday, I ought to make my gratin despite the time. 

This wasn’t a difficult dish to make but I underestimated the preparation time; I think it took as long to chop and grate ingredients as to actually bake the gratin. If I’d wanted to speed up the process I could have used the food processor to cut the potatoes into matchsticks and to grate the cheese but I tend to avoid using noisy gadgets late at night.

I used a goats’ gouda in place of the gruyère the recipe called for, very flavoursome but not too goaty for the Railway Modeller. My herbs in this instance were a simple mix of parsley and thyme, I had those in the fridge and didn’t fancy going out in the dark and wet to cut anything else from the garden, and I was fairly generous with the black pepper and nutmeg.

We didn’t eat until just after midnight but it was worth the wait. Both our plates were cleared too well for the cats’ liking, I had a second helping I probably didn’t need, and neither of is is objecting to the fact that we’ll be eating gratin again for supper tonight. Although the recipe suggested a wider selection of herbs we both felt the flavour was just right as I’d made it. Some of the potato in the centre was very slightly firmer than would have been perfect; I think cooking it in a shallower dish with a larger base area than the casserole dish I used would avoid that next time.

I’d better not make this too often though, with all that cheese and cream it’s a slightly wicked supper!

5 out of 5 for clear instructions and ease of cooking

5 out of 5 for flavour

Spaghetti Squash and a Sample of Simnel

Published April 1, 2014 by Storm

Baked Squash with Parmesan Goats’ Cheese

This is the closest to cheating at my own challenge I’ve come since I started in January. I have been baking squashes since a friend introduced me to cheese topped baked butternut squash when I was eighteen. This week’s recipe just about counted as a new dish as, on the rare occasion I’ve been able to buy them, I’ve always baked my spaghetti squashes with a stuffing; for this recipe you bake the squash on it’s own then season with a herb butter and top with grated cheese. 

I wanted to try something new with spaghetti squash, really I did. The problem was I worked in reverse this week. Up until now I’ve chosen a recipe then raided my store cupboards and shopped for the ingredients. This week I got excited about squash and bought one, confident that I would find spaghetti squash recipes in abundance in my library, and then discovered that of all my books only Vegetarian Classics Simple Dishes for Every Occasion had even one recipe for me to try.

I was slightly surprised by the seemingly short cooking time given but I assumed that it was because the squash wasn’t bursting with stuffing. Towards the end of the cooking time recommended I concluded that my doubts were in fact well founded and I gave my squash an extra twenty minutes. It was edible but still a little crisper than I would prefer. I still like spaghetti squash but I’ll go back to cooking them my way.

4 out of 5 for ease of cooking.

3 out of 5 for flavour (I made a poor choice of cheese though).

Simnel Cake

A couple of weeks ago I baked a Simnel Cake to a recipe from Vegetarian Cooking Through The Year. On Sunday I added the marzipan ready for us to enjoy a sweet treat. Adding the marzipan did provide some mild stress! I obviously made my marzipan eggs a little on the small side as, when I tried to brown them under the grill as instructed, two of them softened too much and dropped through the rack and into the base of the grill pan. The errant eggs were retrieved and all eleven made it onto the top of the cake.

We like this cake. I really like this cake. It reminds me of my Gran’s cakes, though I can’t put my finger on exactly what makes it like one of hers. I think we’ll be having a Simnel Cake for Laetare Sunday every year from now on.

This also gets 4 out of 5 for ease of cooking.

4.5 out of 5 for flavour.

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