Em, Author at The Big Cheese Making Kit

21

Nov

What to buy a foodie this christmas

By Ali. We’ve all got a foodie in our life. Probably more than one these days. We’re not going out as much, we’re staying in and we’re baking, making and cooking. Not just for fun either. It’s all a bit competitive. If it isn’t the Bake Off its Master Chef….and in those early weeks we Read More…

21

Nov

Jonathan’s Day in the Life at the Big Cheese

Hello. I’m Jonathan, The Big Cheese Making Kit’s International Development Officer. When not travelling on epic, foreign Big Cheese business adventures, I am usually in our office speaking to our Korean, German or Dutch customers and distributors. (see picture for demonstration of how I do this ). All this chatting, pricing and emailing has led Read More…

21

Nov

A gluten free gift

By Ailsa We are often asked if our Kits are gluten free (yes they are!) by people buying them as gifts for friends and family with a gluten free diet. We had this in mind when deciding on our range of hampers. Why not make one which is Gluten free? It’s tricky to buy ‘foodie’ Read More…

19

Nov

SCOTS CREAM CROWDIE (CRANACHAN)

Simple, quick and delicious. From Scotland this original Cream Crowdie recipe (often called ‘Cranachan’ or ‘Gruth is Uachdar’) is everything you could hope for in a seasonal dessert; it is easy to make and you will not be able to resist coming back for more. Recipe Ingredients: 600ml double cream 100g Crowdie Cheese (softened) 250g Read More…

11

Nov

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 Read More…

11

Nov

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 Read More…

11

Nov

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 Read More…

11

Nov

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 Read More…

11

Nov

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 Read More…

11

Nov

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 Read More…