Call +44 (0)1620 825972  or email: info@bigcheesemakingkit.com

Monthly Archives: November 2014

Pea Panna Cotta with Crowdie Cream

By Ross Marshall on Scotland National Rural Network   100g Crowdie Cream Cheese 250ml Cream 3 Shallots, Sliced 2 Garlic Cloves, Sliced Sprig of Thyme 150g Butter 300ml Vegetable Stock 300g Garden Peas 4 Sheets of Gelatin 1 Slice of Parma Ham 150g Fresh Peas, Shelled 40g Pea Shoots 100ml Good Quality Olive Oil Red Mustard Frills 4 Walnuts Pinch of salt METHOD 1.  Start by making the Crowdie cream. Mix the crowdie cheese with 100ml of cream then set aside for later. 2. To create the pea panna cotta, begin by sweating the shallots, garlic and thyme with 50g Read More...

Toasted Goats’ Cheese with Blackened Sherry-vinegar Onions

  Recipe found on Delia Online Ingredients 2 x 100 g soft-rind goats' cheeses, such as Welsh or Somerset (or 4 crottins) 3 fl oz (75 ml) sherry vinegar 1 lb (450 g) large, mild Spanish onions (about 3) 1 oz (25 g) molasses sugar 2 tablespoons extra virgin olive oil 1 small curly lettuce 2 oz (50 g) rocket, stalks removed salt and freshly milled black pepper For the vinaigrette: 1 clove garlic, peeled 1 rounded teaspoon Maldon sea salt 1 rounded teaspoon mustard powder 1 dessertspoon balsamic vinegar 1 dessertspoon sherry vinegar 5 tablespoons Read More...

Neil Forbes’s Beremeal Pancakes with Salmon, Crowdie and Beetroot

Recipe and photo found on Visit Scotland   Ingredients 125g beremeal flour 125g plain flour 2 eggs 250ml milk Pinch of salt 100g of salt for curing Twist of pepper A handful of smoking chis 300g pieces of salmon 4 spooons of crowdie 1 medium beetroot  lemon juice to taste A few salad leaves A knob of butter Servings: Instructions Boil the beetroot for 1 and 1/2 hours until soft, allow to cool. Slice into strips. To cure the salmon, combine 100g salt with 600ml water and dissolve with a little heat to make a brine. Allow this to cool, then submerge the salmon in the brine and leave for 1 and 1/2 Read More...

Goat’s cheese & watercress quiche

Recipe and photo via BBC Good Food   For the pastry 225g gluten-free flour, plus extra for rolling 100g butter 1 large egg, beaten, plus extra beaten egg for brushing For the filling 1 medium onion, finely chopped 1 tbsp oil 100g watercress, roughly chopped 2 large eggs 150ml milk 150ml log soft rindless goat's cheese, in rough chunks freshly grated nutmeg, optional Method Put the flour and a pinch of salt in a large bowl. Rub in the butter until the mixture looks like breadcrumbs. Stir in the egg and about 1-2 tbsp Read More...

Sizzling Halloumi with Roasted Asparagus and Tomatoes

Recipe and photo via Cara’s Cravings   8oz grape tomatoes 1 lb asparagus 1 tablespoon olive oil juice from 1 lemon 1 tablespoon olive oil 2 tablespoons capers freshly ground black pepper 1 tablespoon finely chopped parsley 1 package Haloumi cheese, 8.8oz Preheat oven to 350F. Trim the asparagus by snapping off the tough, woody ends. Place the asparagus and tomatoes on a baking sheet. Drizzle with 1 tablespoon olive oil, and season with freshly ground salt & pepper. Toss to coat. Roast for about 15 minutes, turning halfway through. Meanwhile, whisk Read More...

Lemon, ricotta and almond cake recipe

  By Stevie Parle in The Telegraph. Photo by Andrew Crowley   Try to use the finest unwaxed lemons you can get you hands on — Amalfi lemons would be wonderful.   Serves 10   350g/12½oz unsalted butter, softened, plus extra for greasing 400g/14oz caster sugar 600g/1lb 5oz whole blanched almonds, ground to a fine flour 1 tsp baking powder 6 eggs Zest and juice of 2 lemons 250g/9oz fresh ricotta   Preheat the oven to 160C/325F/gas 3. Line and grease a 28cm (11in) cake tin.   In an electric mixer or with a wooden spoon and Read More...

Grilled salad of courgette, radicchio, basil and mozzarella recipe

By Tom Hunt via The Telegraph Photo by Laura Edward You can do the courgettes either on a barbecue or in a griddle pan, and they taste great hot or cold. They’ll serve two as a side dish on their own.   If you can’t find za’atar, try making the spice mix yourself with dried oregano and thyme ground in a mortar and pestle with some sesame seeds, salt and a pinch of sumac. This salad will keep well in a sealed container Read More...

Halloumi with Garlic, Chilli, and Coriander

This is a great way to use your Big Cheese Making Kit halloumi. Recipe and picture found on Ocado   Instructions Heat the oil in a shallow frying pan, add the chillies, and cook over a medium heat for 2 minutes. Add the garlic, cook for 1 minute, then remove from the heat. Using a slotted spoon, transfer the garlic and chilli to a plate and put to one side. Return the frying pan to the heat (there’s no need to clean it), and carefully add the Read More...

The Muppets Christmas Carol By Ailsa, The Big Cheese

There are two films from my childhood I hope my children love as much as I do: The Goonies and The Muppets Christmas Carol. The Muppets Christmas Carol really shouldn’t work as a family film. It has Michael Caine singing, and not just any old singing, he’s singing to puppets! On top of that the script sticks faithfully to Dickens’ original, and Dickens is dense. But it does work, oh it really does. Caine is simply wonderful, wisely toning down the Read More...

Why I love It’s a Wonderful Life by Alison our Operations Manager

With so many amazing Christmas movies out there you’d expect it to be difficult to pick my favourite, but in fact it was really easy:  It's a Wonderful Life with the lovely Jimmy Stewart. I'm a huge fan of Capra and this film is the ultimate feel good cheesy warm glowy film. A few years back I saw it during the festive season at the film house in Edinbrugh on the big screen. My friend and I literally skipped Read More...