Archive of ‘cheese’ category

Christmas Nibbles

Tis the season for entertaining, but time can be a little hard to come by at this time of year. If you’re expecting guests, or throwing a Christmas party we’ve got some simple but stylish recipes to really impress your guests. All of these nibbles can be made in under an hour from things you’ve got in the store cupboard so get baking and be prepared for your guests to be impressed!

Goat’s Cheese and Red Onion Palmiers 
These look really impressive but are so easy to make – we won’t tell if you don’t!
 Ingredients
250g puff pastry 
100g goats cheese 
3-4tbsp red onion chutney
Makes 20 
Method
Preheat the oven to 180°C. Roll your pastry out into a large rectangle about ½ cm thick. Sprinkle over the goats cheese and then the red onion chutney. Starting at one side, tightly roll into the middle, then brush the rolled edge with a little milk. Do the same with the opposite side, rolling into the middle then pressing the two sides together – the milk will help them stick. Cut into 20 even slices, place on a lined baking tray and bake for 15-20 minutes, or until the palmiers are fully risen and a lovely golden colour. Leave to cool on the tray, then serve. 
 Sausage and Stuffing Rolls 
Everyone’s favourite party food has been given a new twist for the festive season 
Ingredients
250g shortcrust pastry 
200g pork sausagemeat 
 1 box stuffing mix, made to the instructions – we went for sage and onion, but choose whichever flavour you prefer 
1 egg, beaten
Method
Preheat the oven to 180°C. Roll you pastry out into a large rectangle, about ½ cm thick. Place a line of sausagemeat down the middle of the pastry, then top with a layer of stuffing. Tightly roll the pastry around the sauagemeat and stuffing and brush the ends with beaten egg to secure. Cut into 10 equal slices and place fold down on a lined baking tray. Brush the top of each sausage roll with a little more beaten egg and cook for 20-15 minutes, until the pastry is golden and sauagemeat cooked through. Serve whilst still warm. 
 Baked Pitta Chips 
The latest snack craze is so easy to make at home – you’ll never want to buy them again! Perfect when loaded with a scoop of your favourite dip 
Ingredients
4 pitta breads 
1tbsp olive oil 
Salt and pepper, to season 
Preheat oven to 180°C. Cut each pitta bread into 8 pieces, then hold horizontally and carefully slice each piece in half again, until you’ve got a pile of thin pitta pieces. Mix together the olive oil and salt and pepper to flavour the chips – you really can go nuts here and use whatever flavours you fancy, paprika and cayenne pepper would be good to give the chips a kick, or try using some oregano and thyme for a herby flavour. Brush the pitta pieces with the oil and seasoning mixture and place on a baking tray. Bake for 10-12 minutes, or until the chips are light and crispy. Leave to cool and serve with a selection of hummus and dips.
By Millie Norton

Roast Pumpkin Soup

This rich, warming soup is perfect for an autumn night. Nutty roasted pumpkin and glorious melting cheese come together for the perfect supper to snuggle up with and keep the spooks at bay!

Ingredients 
Serves 6
Soup
1 small pumpkin (1.3 – 1.6kg)
1 tablespoon olive oil
1 large onion, peeled and diced
850ml vegetable stock
425ml whole milk
25g butter
Salt, pepper and ground nutmeg, to season
Croutons
2 thick slices crusty white bread
1 tablespoon olive oil
Salt and pepper
To serve
100g melting cheese, such as gruyere or mozzarella, grated
Method
Preheat oven to 240 °C. Start by cutting the pumpkin into quarters, scoop out the seeds, then cut each quarter in half. Brush the surface of each section with the oil and season with a liberal sprinkling of salt and pepper. Pop into the oven to roast for 30-35 minutes, or until the flesh is soft when tested with a skewer.
While the pumpkin is roasting, melt the butter in a large saucepan over a high heat, add the onion and stir. After 5 minutes, turn the heat down low and leave the onion to cook gently for 20 minutes, stirring occasionally.
Once the pumpkin is cooked, remove from the oven and set aside to cool. Add the stock and the milk to the onion and turn the heat up to medium. Once the mixture is simmering, scoop out the pumpkin flesh and add to the pan along with the seasoning of salt, pepper and nutmeg. Turn the heat down to low and leave to gently simmer for a further 20 minutes.
This is the perfect time to make the croutons. Preheat the oven to 180°C. Cut the bread into cubes and toss in a bowl with the oil and salt and pepper seasoning, making sure each crouton gets an even coating. Place onto a baking tray and bake for 10 minutes, until they are light and crispy.
Next, puree the soup using a hand blender or food processor and whizz until smooth. Season to taste, and when you’re ready to serve, slowly reheat the soup over a medium heat – keep an eye on it and make sure it doesn’t boil as this would compromise the taste. Ladle into warm bowls, top with a handful of croutons and a generous scattering of cheese. 
Snug up and enjoy!
By Millie Norton

Asparagus Tart

The heat wave and summer in general may be fizzling out, but that doesn’t mean that there isn’t time to squeeze in one last picnic or one final trip to the beach. This tart is a perfect tasty treat to take with you to either of these places. It isn’t fussy too make and it’s nice and easy to eat too – no sandy sandwiches around here! 
Ingredients
 Butter for greasing 
300g Asparagus 
225g Shortcrust Pastry (ready made is fine!) 
3 Eggs  
1 Egg Yolk 
1 Red Onion 
250ml Double Cream 
60g Parmesan Cheese
Method
- Preheat oven to 180C, grease a flan tin with the butter. In a large saucepan, bring 500ml water to the boil and pop in the asparagus and cook for 2-3mins.  
- Roll out the pastry and use it to line the flan tin. Pop over some greaseproof paper and then place some baking beans (or dry pasta/rice) and put the tin into the oven to blind bake for 10mins.  
- Meanwhile, chop the onion finely and mix it in within the eggs and the cream.   
- When the pastry has cooked remove the greaseproof paper and baking beans.  
- Cut the ends off the asparagus spears and lay the leftover trimmings on the bottom of the pastry shell, pour over the cream and onion mix. Bake for 15 mins.   
- After the 15 mins are up, take out the tart and lay over the remaining spears of asparagus so they fan out. Sprinkle over the cheese and bake for a further 20-25 mins.  
- Serve warm or cold – both are delicious! 
Recipe and photography by Ailie Williams

Avocado Four Way

Here’s Cellardoor’s first spring-summer recipe of the year, our avocado four-way! Great for a party starter or to accompany a jacket or yummy snack! We’ve chosen four of our favourite combinations but you can put anything you like in your avocado. Go ahead and try it out for yourself… 
 Ingredients 
Serves 4 
2x avocado (cut in half, stone removed) 
Spoonful of cottage cheese
100g prawns (roughly) 
Tbsp sesame seed oil
1/2 juice lime 
Sprinkling of paprika 
Tbsp sesame seeds 
1 slice of melon
1 egg (boiled and chopped)
Spoonful of mayonnaise 
Cherry tomatoes

 Method
- Mix prawns, paprika, sesame seed oil and sesame seeds and lime juice together (for best flavour leave to marinate for 30 minutes)
- Scoop out any excess avocado once the stone has been removed (this depends on how much filling you want in your avocado) 
- Then we chose our four favourite four combinations: egg and mayonnaise mixed together, prawn mix and egg, prawn mix and chopped melon, and prawn mix, cottage cheese, egg and tomato
- Put the four different fillings in to the four avocado nests
- Serve on its own or with salad or whatever takes your fancy!
By Melodie Walter

Winter Warmer

After coming in cold from our celebrations on Bonfire Night, we thought of something we could eat as a comforting warm-up snack for us and our friends. This one is really easy to make and great for making big batches for cold-nosed guests. Check our first winter-warmer of the season!


Ingredients
3x Baking potato (medium)
1 red pepper
1 avocado
1 tub soft cream cheese
½ tsp paprika
½ tsp cumin
½ tsp oregano
3 rashers bacon
Handful grated cheese 

Method
-       Pre heat oven to 190 C
-       Bake potatoes for hour and a half (or until soft)
-       Pre-make filling: chop pepper, avocado and mix with spices and bacon and the soft cream cheese
-       Scrape out potato from skin of the jackets and combine with the filling mixture
-       Grill the bacon rashers until they are nearly done
-       Chop and mix with the filling mixture and then put the filling back inside the jackets
-       When you are ready to have your winter warmers, simply place on tray with tin foil and put in the oven for twenty minutes (warm oven to 180 C)
-       Enjoy with a good ‘warming’ Indian beer!

By Melodie Walter