All posts tagged: cheese

Lasagne & Roast Potatoes Anyone? Or Herby Red Lentil Lasagne…

It wasn’t until I was a grown up that anyone questioned our standard family supper of lasagne and roast potatoes… It gives me quite a giggle to think about it now!  What a carb fest, extreme comfort food!  Although I’ve dropped the addition of roast potatoes from this dish, I do often make a lasagne, especially in the winter months and it’s usually always vegetarian.  It still feels like comfort food to me, and I’m sure my children are inheriting the same feeling… So here it is in all its carby, cheesy, tomato glory!   Ingredients (serves 6): 350g egg lasagne Ingredients for the tomato sauce: 2 tins tomatoes 100g red lentils 1 red onion, finely chopped 3 cloves garlic, crushed 125mls red wine 2 tsp maple syrup 1 tsp mixed herbs 2 sprigs fresh rosemary salt & black pepper additional water to top up when the lentils absorb the liquid Ingredients for the cheese sauce: 100g butter* 100g flour 100g mature cheddar* 1 pint milk* 1 tsp dijon mustard 1/2 tsp ground nutmet crack …

10-Bean Vegetable Cobbler with Cheddar Scone Topping

This is a really hearty one-pot dish.  My mum used to make beans to go with sausage and mash and this reminds me of that meal!  It was one of my favourites!  Although I don’t eat sausages any more, beans (in one form or another) are a staple, and our little girl loves them too.  This dish is warming, if you’re using dried beans it takes a while, but it could be made very quickly if you opt for canned beans.  The cheesy scone topping makes it a sort of stew / pie hybrid.  For me it’s better than either!  The bottom of the scone topping will absorb the cooking juices and the top will be pure cheesy scone.  The best of both worlds.  If you have a favourite scone recipe definitely use it… And any of the vegetables could be substituted with whatever is seasonal, or available in your fridge! Ingredients: For the filling: 250g 10-bean mix (or equivalent canned or other dried beans) 2 leeks 3 cloves garlic 1 jalapeno pepper (or a …

Wholemeal Pumpkin & Feta Muffins

We have a massive glut of pumpkins… ’tis the season!  Actually, I was looking through my instagram account this morning and noticed how beautifully seasonal the pictures look (unintentionally, but glad they do).  The food is the colour of autumn, all oranges, deep reds and browns, it’s quite beautiful.  I haven’t had the account very long, and I’m wondering if the colours will change with the seasons?  It’ll be interesting to see! So, back to the pumpkin glut… With Halloween lurking, we’ve earmarked enough pumpkins for spooky lanterns, and there’s pumpkin soup of course… and now, following a few experiments and suggestions from my lovely friends there’s Pumpkin & Feta Muffins… So here goes… Ingredients (makes 12): For the roast pumpkin: 1 lb peeled pumpkin flesh 12 fresh sage leaves Olive Oil Salt & Pepper For the muffin: 250 wholemeal spelt flour (spelt has a lovely nutty flavour, but wheat is good too) 100g salted butter 150g feta 1 egg 1tsp baking power 1/2tsp bicarbonate of soda 100mls whole milk ground black pepper handful of …

Halloween Pumpkin Soup with Sourdough Cheddar Croutons

The allotment is getting sleepy… and it’s also getting cold.  It’s hot dogs on the fire and hot chocolate to keep our hands warm while we’re there from now on!  The last of the harvest bounty has come in… and we’ve finally collected the gnarly old pumpkins ready for halloween and ready for pumpkin soup… So here’s the first halloween pumpkin recipe of the season! Ingredients for the soup (serves 4): 1 tbsp butter 1 tbsp olive oil 1 red onion, chopped 1 large clove garlic, crushed 1 large carrot, chopped 2 sticks celery 10 fresh sage leaves, chopped salt & pepper 2 bay leaves 2lbs pumpkin flesh, chopped into bite sized (or slightly larger) chunks 800mls boiling water (1 tsp vegetable stock dissolved) 100mls white wine For the croutons: 250g stale or day old sourdough bread 50g organic cheddar 3 tbsp olive oil Method: 1. Preheat the oven to 180C for the croutons. 2. Bring 800mls water to the boil and add 1 tsp vegetable bouillon. 3. Heat the bay leaves, butter and olive …