Recipes

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…

11

Nov

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 Read More…

11

Nov

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 Read More…

08

Nov

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 Read More…

07

Nov

Tomato & Mozzarella Tart with Basil-Garlic Crust

Once you’ve made your delicious Mozzarella with your Big Cheese Making Kit, why not try this wonderful Tomato & Mozzarella Tart with Basil-Garlic Crust? Recipe and photo via Happy Love Strawberry Adapted from Jack Bishop’s “The Complete Italian Vegetarian Cookbook” 1 recipe Basil-Garlic Tart Dough (recipe follows) 250g (8 oz) sliced mozzarella 500g (1 pound) ripe tomatoes – if fullsized, core and cut crosswise Read More…