All posts tagged: cheese

Mediterranean Västerbottensost Salad

I simply had to include Västerbottensost in a recipe after hearing the old wives tale about its start in life. As the story goes, it was made by accident in 1872 by Ulrika Eleonora in Sweden. She was distracted from her dairy maid duties by a lover, and when she returned, believed she had ruined the cheese. But it turned out she’d made this awesome stuff. How cool is that story? So I had a little think about what I could make that would reflect the magic that can sometimes come from forgotten-about foods, and what better fits that bill than croutons? You know the drill, you buy a loaf of posh bread for some occasion or another, it doesn’t all get finished and you leave it in the back of the cupboard where it goes undiscovered ’til the middle of the week. But all is not lost when it comes to stale ciabatta, bake them in the oven with some olive oil and they’re reincarnated as gourmet croutons. I thought that was a pretty good …

Kale and Spring Onion Bake

If it’s possible for a brassica to be fashionable, kale is so en vogue, so its only right that I begin venturing in to the realms of how to make it delicious. If I haven’t used an ingredient before, my first instinct is to add cheese, so this is what I’ve done. This cheesy baked dish is more of a side than a main (think saag paneer) but if you want to turn it in to the main event, add 75g cooked pasta before putting it in the oven. I’m doing a dairy-free thing right now, so the ingredients are very goat-centric, but if you’re not abstaining, you can easily sub all the relevant ingredients for dairy versions. Serves 2 100g curly leaf kale (chopped) 6 spring onions, finely chopped 25g goat butter 1 tsp plain flour 150ml almond milk 100g hard goat cheese, grated Pinches of both salt and pepper Fill a large saucepan 1cm high with salted boiling water and put the kale on to boil. Don’t panic that its not immersed, it …

Shiitake Mushroom Tagliatelle

This is a comfort food meal, make no mistake. Rich, velvety, cheesy sauce with fresh pasta and posh mushrooms, pretty much my idea of heaven, and weekend indulgence in a nutshell. Although, before you give up hope entirely on the nutritional value of this meal, you should know that World’s Healthiest Foods have bigged up Shiitake mushrooms for being a good source of iron and a cheerleader for the immune system. Serves 3 375g fresh tagliatelle 25g butter 25g flour 300ml milk 125g cheddar, grated (stronger the better) 450g shiitake mushrooms (or any other of your choice, but make them posh or you’ll negate the whole notion of weekend indulgence and I’ll be disappointed in you) 2 cloves garlic  A quick note on the ingredients – I tried this recipe out for the first time today using 200g mushrooms, there were nowhere near enough so I double-and-a-half-ed the amount advised. I come from a garlic-obsessed little family so it may be that two cloves are one too many for you. Roughly chop your mushrooms, imagine you’re …