cheese | recipes

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HELLO, AND WELCOME TO MY SITE I HOPE YOU ENJOY THE RECIPES THAT I HAVE SOURCED AND RESEARCHED. BELOW YOU CAN MAKE A COMMENT AND I WILL GET BACK TO YOU OR JOIN THE MAILING LIST. By adding your email address you will automatically be added to my members list which I will use only to send you regular updates. YOU CAN ALSO FOLLOW ME ON FACEBOOK, PINTEREST HAVE FUN COOKING AND I LOOK FORWARD TO HEARING FROM YOU. CELIA

Please get in touch, always happy to hear your thoughts, successes (and I am sure not often your failures) looking forward to hearing from you soon. Celia

Vegetarian Truffade

Ingredients 50g butter 1tbsp olive oil 2 onions, peeled and finely sliced 2 garlic cloves, peeled and finely sliced 1kg floury potatoes,...

Bonfire Night baked potatoes

A baked potato with a twist. Serves 4 Ingredients 4 medium baking potato 2 tbsp olive oil 25g butter 1 large onion, finely sliced 6...

Cheesy sausage rolls

Serve these with the creamy tomato soup, lovely. Ingredients 500g pack bread mix oil, for greasing 8 good-quality sausage, cooked...

Cheesy autumn mushrooms

I love mushrooms, hope you do as well Ingredients 4 large field mushrooms100g gorgonzola or other blue cheese, crumbled25g walnuts, toasted

Cheese Fondue

Auto for 1 - 2 hours 1 clove garlic, cut in half 150ml dry white wine 225 g Gruyere, grated 225 g Emmenthal, grated 20ml cornflour...

Käsespätzle

Macaroni & cheese à la Austria! This hearty dish tastes especially good after a walk in crisp mountain air. Serves 2 Ingredients For the...

Tartiflette

Tartiflette was conceived near the French-Swiss border in the department of Haute-Savoie, home to the local Reblochon cheese. Though the...

Cheesy polenta with sausage ragout

The Italian-speaking canton of Ticino has been stirring polenta - a cornmeal dish, cooked into porridge – for centuries. Traditionally,...

Basler Mehlsuppa (Basel-style roasted flour soup)

It was once said that a girl from Basel could not marry until she knew how to make roasted flour soup. Though there are countless ways to...

Swiss cheese fondue

A classic Swiss recipe. Use flavoured breads like focaccia, olive breads or breadsticks and, for a different flavoured fondue, use other...

Easy cheese fondue

I have also posted a fondue with white wine, as I must say I prefer it, but there are a few people that maybe cann't take alcohol so this...

Rosti -Goat's cheese & bacon

Adding goat’s cheese and bacon to the traditional Swiss dish of rosti transforms it into a simple warming supper. Thinly grated potatoes,...

Warm new potato salad with bacon & blue cheese

A nice French Friday lunch Ingredients 500g salad potato, halved 2 tbsp olive oil 2 red onion, each sliced into 6 wedges 4 rashers smoked...

RECIPE OF THE DAY

I thought it might be fun to have a recipe of the day - so here goes. I first tasted this recipe in a restaurant called Cranks its...

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COOKING TIPS

You do not have to be stressed at Christmas if the idea of cooking for family and friends is just all to much you can buy everything you need at most supermarkets, just pop in the oven no preparation sit back and enjoy a glass of champagne (you can either ban all from your kitchen so they think your amazing, or tell them that it all comes from whichever store you choose so you could spend more time with them. NO SHAME IN THAT.

Whole herbs and spices last longer than crushed or ground versions

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Test freshness of herbs by moving some around in your hand and sniffing to see if spice gives off flavorful aroma

Generally speaking 1 cup fresh herbs = 1/3 cup dried as the dried spices have more intense flavor

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Decorating your cake

use gingerbread Christmas trees, a house and hearts (you’ll need about 15 hearts for the outside). To decorate, mix 300g fondant icing sugar with enough water to make a thick icing, transfer to a piping bag fitted with a fine nozzle. Decorate however you like, then leave to dry. Place the trees and house on top of the cake and push the hearts into the icing.

Only one tin?

If you have just 1 x 20cm cake tin, you can easily divide the cake mixture into three and bake the sponges in batches. Work in metric measurements as they are easier to scale down for this recipe, and write the new measurements out before you start, so you don’t get mixed up halfway through.

A little bit about me ..Celia Loves Wine , Fast Cars and Travel and Any Thing New.

Rock Music and Jazz, the Classics and Bocelli, In love with Commissario Montalbano - alias Luca Zingaretti (more about him later)

Needles and Threads ,

A Challenge, Dancing in the Rain, A Cool Glass of Beer, All Thing Shiny & Sparkly , Mad Hats and Mad Shoes