Logo

Quick Search

Search

Cheese Recipes


Tartiflette


Cooking/Preparation Time
40 minutes
 
Serves
4
 
Ingredients
750g potatoes, peeled and thinly sliced
1 onion
6 rashers of american style streaky bacon
250g Reblochon cheese or Pont l'Eveque
142ml of double cream
 
Instructions
Preheat the oven to 220C/Gas 7/fan oven 200C. Peel and thickly slice the potatoes, then boil in salted water for 8-10 minutes, until just tender. Drain.
 
Chop onion finely and fry in 25g/1oz butter and a drizzle of olive oil for 5 minutes. Snip bacon into pieces with scissors and add to the pan; stir well and cook for a further 5 minutes, until the onion and bacon are lightly coloured.
 
Chop cheese into chunks, rind and all. Layer half the potatoes in a 1.5 litre/2¾ pint buttered ovenproof dish and scatter over half the onion, bacon and cheese. Lightly season with salt and pepper. Repeat layers, then pour cream evenly over the top and bake for 10-12 minutes until golden. Rest for 5 minutes and then serve with a salad.

Back to the top

Baked Camembert in the Box


Cooking/Preparation Time
20 minutes
 
Serves
2 - 4
 
Ingredients
1 Whole Camembert in the box
3 peeled cloves of garlic
Drizzle of La Vallee des Baux Olive Oil or Urbani Black Truffle oil if you are feeling extravagant!
2-3 sprigs of thyme or rosemary
Ciabatta or baguette to serve
 
Instructions
Preheat the oven to 220C/Gas 7/fan oven 200C. Unwrap the camembert, placing it back in its box and gently push the cloves of garlic into the cheese. Drizzle with the olive oil, scatter the thyme leaves over and season before placing it on a lined baking tray with its lid removed in the oven. Bake for 15 - 20 mins and then remove from the oven, place in the middle of a table and serve with the bread. Allow everyone to dip their bread into the gooey melted cheese.
Back to the top

Goats Cheese, Caramelised Red Onion and Rocket Bruchetta


Cooking/Preparation Time
20 minutes
 
Serves
4
 
Ingredients
A Chevre Buche of Goats Cheese
A crusty white baguette
2 red onions
1 tbsp soft brown sugar
4 tsp '4 Leaf' Balsamic vinegar
Handful of Rocket
 
Instructions
Slice up the onions and gently fry in a frying pan until soft. Once they are soft, sprinkle over the sugar and stir for a minute ensuring they are compleatly covered and allowing the onions to caramelize before adding the balsamic vinegar. Stir for a few minutes before setting aside. Slice up your baguette, placing your caramelised onions over each slice followed by your goats cheese and place under a grill. Grill until the cheese has melted and is turning golden. Scatter over with rocket leaves and a slice of Fresh Fig (optional) and drizzle with olive oil.
Back to the top

stilton and Walnut Souffles and Mesclun with Red Pepper Vinaigrette


Cooking/Preparation Time
40 minutes
 
Serves
6
 
Ingredients
1/4 cup of finely chopped Walnuts, toasted
4 tbsp Flour
3 tbsp unsalted butter
2/3 cup of milk
5 ounces of Blue Stilton cheese, without the rind
3 large egg yolks
Freshly ground coarse black pepper
5 large egg whites
6 cups of Mesclun (mixed baby green salad leaves)
1/2 red bell pepper, deseeded and cubbed
1/4 cup of '4 Leaf' Balsamic Vinegar
1/2 cup of olive oil
2 tbsp of honey
salt and pepper
Optional Garnish: Fresh Edible Flowers
 
Instructions
Preheat an oven to 350 degrees Fahrenheit and generously butter 6 ramekins. In a bowl mix together the walnuts and 1/2 tbsp of flour. Coat the ramekins with this mixture, tapping out any excess and set aside.
 
Melt the butter over a low heat and whisk in the remaining 3 1/2 tbsp of flour. Cook the roux, whisking constantly and the pour in slowly the milk continuing to whisk. Bring the mixture to the boil, still whisking, over a medium heat and cook until thickened, this should take about 30 seconds. Remove the pan from the heat and transfer into a bowl, allowing it to cool slightly. Whisk in the cheese, yolks, black pepper and salt to taste into the milk mixture until the cheese is melted.
 
In a seperate bowl whisk up the egg whites until they are thick enough that they stand up in stiff peaks. Stir in 1/3 of the egg whites into the cheese mixture to lighten and then fold in the remaining whites, gently but thoroughly.
 
Divide the souffle up into the ramekins and then place them in a large, deep baking tray, just large enought to hold them. Pour in hot water into the pan, enough to reach up to half way on the ramekins and bake in the middle of the oven until they are puffed and golden brown, about 25 minutes. Remove the pan from the oven and leave to stand for 15 mins. (The souffles will fall slightly).
 
Lightly butter a baking sheet. Remove the ramekins from the pan and gently slide a knife around the outside to remove them from the ramekins. Carefully then place them, top side up, on a baking sheet. Increase the oven heat to 420 degrees fahrenheit and bake the souffles again in the middle of the oven until puffed slightly and heated through, about 5 mins.
 
Whilst the souffles are baking make up your vinaigrette. Place the red pepper, vinegar, olive oil,honey, salt and pepper into a blender and blitz until pureed. Divide the salad up amongst the 6 plates before drizzling with the dressing and then placing each souffle on top. If you want to really impress scatter some of our beautiful edible flowers over to for a real spectacular masterpiece!
Back to the top

Quick Cart

Items Qty
Subtotal £0.00

Copyright © 2017 London Fine Foods Group