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Monthly Archives: November 2014

Warm halloumi and chicory with pomegranate and walnuts

Recipe by Yotam Ottolenghi published in The Guardian.  The combination of walnut and pomegranate seeds and/or pomegranate molasses is a pretty common one all around the Middle East, but it's particularly prevalent in central Asia, in the area around the Caspian Sea – the Georgians, for example, make a salsa similar to the one I use here and serve it with aubergine. The sweet tartness of pomegranate mellows the sometimes harsh bitterness of walnut, which results in a sharp and potent nutty-fruity mix. This salsa Read More...

Mini Ricotta, Spinach & Prosciutto Pies

  Recipe found on Empower Foods.   Ingredients: 400g baby spinach leaves 60g pine nuts 600g ricotta 100g freshly grated parmesan ½ cup sour cream 2 free range eggs 200g prosciutto, sliced into thin strips freshly cracked blacked pepper to taste Method: Preheat oven to 180°C. Blanch spinach in boiling water for a few seconds to wilt. Drain, cool, squeeze out excess water and roughly chop. Toast pine nuts in the oven for 10 minutes until they are slightly browned and smell nutty. Combine all ingredients and mix thoroughly. Spoon into muffin tins and bake for Read More...

Chopped blood orange salad with mozzarella

    Recipe by Stevie Parle found in The Telegraph. Serves four as a starter 2 blood oranges ½ head of trevise or radicchio 2 celery sticks 1 fennel bulb, tough outer layer removed 2 handfuls of black olives, destoned and halved Seeds from ½ pomegranate A handful of mint leaves ½ lemon Olive oil 2 balls of super fresh mozzarella 30g/1oz pecorino or Parmesan Slice the pith and peel from the oranges, cut them into slices, then break into chunks. Roughly chop the trevise, celery and fennel. Transfer them to a bowl and add Read More...

Zucchini Tart with Lemon Thyme and Goat Cheese

  Recipe found of Fine Cooking. 1-1/4 cups all-purpose flour 5 oz. cold unsalted butter Kosher salt 1/2 tsp. white vinegar 1-1/2 lb. zucchini, trimmed and sliced into 1/8-inch-thick rounds Freshly ground black pepper 2 Tbs. extra-virgin olive oil 8 oz. plain goat cheese, softened 1 tsp. chopped fresh lemon thyme In a food processor, pulse the flour, butter, and 3/4 tsp. salt until the butter is the size of small peas. Add the vinegar and 3 to 4 Tbs. cold water, pulsing until the dough just comes together. Shape Read More...

Warm goats’ cheese salad

Found via BBC. Ingredients For the marinade for the warm vegetables 290ml/½ pint extra virgin olive oil 100ml/3½fl oz balsamic vinegar 1 garlic clove, sliced 3 sprigs fresh thyme 10 fresh basil leaves For the salad 2 red peppers, halved, seeds removed 2 yellow peppers, halved, seeds removed freshly ground black pepper olive oil, for drizzling 1 large aubergine (or 2 small), chopped into 1cm/½in rounds 1 large courgette (or 2 small), chopped into 1cm/½in rounds 200g goats' cheese log, cut into 1cm/½in thick slices extra virgin olive oil fresh basil green salad leaves of your choice (e.g. lettuce, baby spinach, endive, cos lettuce) Preparation method Preheat the oven to 170C/325F/Gas 3. Preheat the grill to its highest setting. For Read More...

Peach, tomato and mozzarella salad with basil

  Recipe by Stevie Parle in The Telegraph. Photo by Andrew Crowly.   2 large ripe tomatoes 2 peaches 1 ball of mozzarella A handful of basil leaves A squeeze of lemon juice Extra-virgin olive oil METHOD Chop the tomatoes and peaches into similar-sized chunks and transfer to a bowl. Tip in the mozzarella and basil, and season well with salt and pepper. Add a few squeezes of lemon and drizzle with your best oil before mixing together with your hands and serving. Read More...

COMICE PEAR AND GOAT CHEESE PIZZA

  Recipe taken from The Fruit Company. 1 large pizza crust 1 large Comice pear, thinly sliced 12 oz. goat cheese crumbled 8 oz. thickly sliced bacon, cut into 2 in. squares (about 5-6 slices) (or 1 Cup toasted walnuts, for a vegetarian version) 1 c. Arugula Pesto 3-4 Tablespoon Honey Balsamic Glaze Preheat oven to 475°F Prepare a 14 or 16 in. pizza pan by lightly coating with cooking spray or scantly dusting with cornmeal Roll out pizza crust thinly  and place on prepared pan. Par bake crust for 4-5 minutes Read More...

Aubergine, tomato and ricotta rigatoni

Recipe by Stevie Parle in The Telegraph. Photograph by Andrew Crowley Aubergine, tomato and ricotta rigatoni Aubergine is highly absorbent, so you need to fry it in quite a bit of oil. This really does help to make a wonderfully rich sauce, though, so it is worth it. Serves 4-6 Olive oil 1 large onion, finely sliced 3 garlic cloves, finely sliced 2 x 400g/14oz tins plum tomatoes, rinsed and drained 1 aubergine, green cap removed, and cut into 3cm squares 1 bunch of basil, leaves picked 200g/7oz ricotta 100g/3½oz Read More...

WARM CHORIZO AND HALLOUMI SALAD

Recipe found on Nouvelle Daily. This salad is fantastic on a warm spring or summers evening. It's filling without giving you that 'heavy' feeling and the flavours are simply gorgeous. The amounts listed here make enough for a hearty meal for two.  What You Need: 2 Field Mushrooms 180g Halloumi Cheese 100g Chorizo Sausage Half a Red Onion Half a Cucumber Cherry or Miniature Plum Tomatoes Salad Leaves of your choice Balsamic Dressing (or whatever you'd prefer) Step One Start by chopping the onion, chorizo and halloumi cheese. Pop these to Read More...

Tortelli Di Ricotta

  Recipe by Michael White, first published on parmesan.com 1 pound asparagus 3/4 pound Ricotta 1/2 cup grated Parmigiano Reggiano 2 large eggs 1/8 teaspoon nutmeg 1 pound fresh pasta sheets 1/4 cup shelled fava beans, blanched 1/4 cup asparagus tips, blanched 1/2 cup leeks, white part only, sliced 5 tablespoons butter 1 bunch fresh basil 1/2 cup grated Parmigiano Reggiano PREP TIME - 30 MIN | COOKING TIME - 20 MIN Blanch the asparagus in a large pot of salted boiling water until bright green and tender, about 1 minute. Drain and shock under cold water. Thinly slice asparagus on the bias. Squeeze out any excess Read More...