Cheese Archives - Page 8 of 10 - All That I'm Eating

Double Sausage, Cheese and Egg Muffin

March 8, 2013 By All That I'm Eating 20 Comments

What’s your guilty pleasure? I have to confess I very much enjoy a particular sausage, cheese and egg muffin from a well known fast food restaurant. I know, shameful. However I am admitting it now as part of trying to cleanse my system. I liked the idea behind the aforementioned muffin; a sausage and egg sandwich really. In order to still enjoy this behemoth breakfast (without the guilt) I needed to try and make my own version. Not only was I going to attempt to fill my guilty pleasure gap I was going to improve on the original.

Ingredients

You will need (for two):

4 cumberland burgers
2 eggs
2 thick slices of mild cheddar cheese
2 muffins

Method

I was lucky to be able to get these cumberland burgers from the farmers’ market and without them it wouldn’t have been the same. I reckon you could make cumberland burgers if you can’t get them by squeezing the sausage meat out of some nice sausages and making burger shapes.

Start by frying the burgers until brown on the outside and cooked through. Meanwhile get another pan on the heat to fry the egg in. I fried my egg inside an upside down pastry cutter so it was the same size as the muffin. Maybe a bit unnecessary but I didn’t want odd shaped egg white hanging out of my muffin; it would have ruined the effect! When the egg is almost ready and the yolk still gooey get the muffins toasting. read more

Homemade Burgers with Kohlrabi Coleslaw

February 18, 2013 By All That I'm Eating 21 Comments

There’s nothing quite like a good burger. I don’t like them to be so thick that you end up dribbling half of it down your face when you’re eating it but also they can’t be so skinny that you feel like you need three of them to fill you up. There’s something so satisfying about making your own burgers; getting all squelchy mixing it all together is something I very much enjoy. A coleslaw filled burger is one of my favourites; creamy, crunchy and punchy it also makes great use of kohlrabi. Kohlrabi is a bit of a funny vegetable to try and use. Lovely in a salad or stir fry it can get a bit tiresome always treating an ingredient in the same way. My recent acquisition of a kohlrabi in the veg box was not to be used in a stir fry but was to be made into coleslaw. It might be the best use of a kohlrabi I have found yet.

You will need (for two):
250g beef mince
1 medium onion
A splash of Worcestershire sauce
2 small carrots
1 small kohlrabi
Mayonnaise
Salt and pepper
Burger accessories like cheese, lettuce, buns etc.

Start by making the burgers. Finely chop the onion and add about a third of it to a bowl with the mince, Worcestershire sauce and some salt and pepper. Squeeze all of this together with your hands until well mixed and then form into burger shapes. Fry the burgers in a little oil until cooked.

While the burgers are cooking put the rest of the onion into another bowl and peel and chop the carrots and kohlrabi to the same size as the onion. Stir all of the vegetables together in the bowl with a good dollop of mayonnaise and a little salt and pepper.
When the burgers are almost ready I like to add a thick slice of cheese while they’re still in the pan so it starts to melt. Assemble your burger how you see fit; I would always opt for plentiful gherkins. read more

Ploughman’s; is there a better luncheon?

January 9, 2013 By All That I'm Eating 29 Comments

On a cold winter’s day after having the wind whip around your face for a few hours it is essential to come back to a fantastic lunch. Perhaps a bowl of warm soup and crusty bread, maybe a lovely pasty or pie. For me, there is no better lunch than a ploughman’s. I’m not sure why it’s called as such but I’m guessing it’s something to do with ploughing. Which, incidentally I have tried my hand at before and it’s safe to say I won’t be quitting my day job. read more

Mushroom Soup with Grilled Wild Mushrooms and Blue Cheese Croutons

December 22, 2012 By All That I'm Eating 18 Comments

There’s plenty of inspiration around at the moment for your Brussels sprouts, turkey, leftovers and the like. The thing I find my fridge full of, at this time of year particularly is cheese. Don’t get me wrong I will happily eat it all on its own or with copious pickled onions but when you’re preparing for a week of non-stop eating it’s nice to have something light and fresh to get things going. This recipe also helps to make a small dent in the side of any cheese mountain you may be harbouring.

You will need (for 2 bowls):
1 onion, roughly chopped
Butter
300g mushrooms, any will do but I used Portobello
A few sprigs of thyme, leaves removed
400ml vegetable stock
150ml milk
Salt and pepper
Small handful wild mushrooms
1 small baguette
Blue cheese

Start by frying the onion in a small knob of butter until softened. If using Portobello mushrooms I always peel them; mostly because I immensely enjoy doing it. Chop the mushrooms and add them to the onion and cook for a few minutes until they release some of their water. Add the thyme leaves, vegetable stock and milk, cover and cook for about 10 minutes or until the mushrooms are soft. Blend the soup, season and then return to the heat to keep warm while you make the croutons. read more

Cranberry, Cointreau and Clementine Sauce

December 9, 2012 By All That I'm Eating 26 Comments

cranberry, cointreau and clemantine sauce (1 of 9)

Christmas cannot be a cranberry free zone; this versatile berry can be paired with both sweet and savoury things. Not only is this fruit a great all rounder but it makes itself into a sauce in no time. As the cranberry transforms so simply into a sauce it lends itself to interference, by you, to turn it into something new and exciting. This recipe is for my cranberry sauce with Cointreau and clementine which is extremely delicious when used as a mini pie filling, or, as I like to call them: festive puffs.

You will need (for the cranberry sauce):
200g cranberries
80g sugar
50ml water and 50ml clementine juice, mixed together
Splash Cointreau

Put all the ingredients into a pan and cook for five minutes until the cranberries start to burst. If it looks a like there’s a little too much moisture (I find cranberries to vary a lot in their water content) then cook for a few minutes more to evaporate some of the water. Put the cranberry sauce into a bowl and leave to cool. I’m not sure it gets much simpler and this sets to a lovely dolloping consistency. read more

Greek Style Baked Spaghetti and Feta

October 5, 2012 By All That I'm Eating 25 Comments

When I was on holiday I endevoured to try as many new Greek foods as possible. I stopped at sampling some of the more unusual (lamb’s brains in intestine) but immensely enjoyed the baked goods and baklava. One of the things I tried and absolutely loved was tomato baked spaghetti with feta; Italian Greek fusion maybe. Either way after a day at the beach, and a carafe of very easy to drink red wine, this meal was exactly what I needed.

Foraging in Greece would be an amazingly acidulated affair; lemons, limes, olives, figs and pomegranates were dripping from the roadsides. I loved the fresh herbs that were used in all of the hot food I had and that no matter where you went bread and dessert were obligatory and free of charge. I had a great time and I can’t wait to try and recreate some of the great flavours I tried while I was over there. Here is my interpretation of one of my favourite dishes.

You will need (for two):
Olive oil
1 small onion, finely chopped
1 fat clove garlic, chopped
400g cherry tomatoes
Small handful of basil and parsley, chopped
Salt and pepper
170g spaghetti
200g feta read more

Peas, Broad Beans and Feta with Roasted Tomato and Chilli Sauce

August 22, 2012 By All That I'm Eating 24 Comments

This is almost the meal that changed my life: broad beans and feta. Until a few years ago I considered any food that wasn’t plain boiled pasta disgusting. I was completely disinterested in anything that wasn’t beige and flavourless. I went to University and had to start fending for myself so a few more exciting things crept into my culinary repertoire; a little melted butter on my pasta for example. I know, exotic.

I suppose I was what you would call a late flavour bloomer; I think my olfactorary centre and taste buds started to develop with my wisdom teeth. Indeed not only had I grown some physical wisdom I also had some previous culinary knowledge on which to build, and now, more teeth to eat things with. I have always cooked; biscuits with my Granny, cakes and pastry with my Mum and barbeques with my Dad but it wasn’t until 2008 that I really started to experiment.

At University you become extremely good at procrastination. One of my favourite time wasters was trawling the internet looking for cookbooks. For someone who found flavour offensive I had a pretty large collection of cookery books; I found great pleasure in cooking for others things that I wouldn’t touch with a bargepole. I came across a particular cookery book that sounded pretty good to me; it was over 500 pages long which is a lot of bedtime reading. I ordered it.
What I didn’t know when I ordered it was that it was a book about vegetables; pages and pages of green, red, orange and purple things which were all alien to me but they were organised alphabetically so I liked that. There was one particular recipe that caught my eye, mostly because it seemed cheap. It was green beans with roasted tomatoes. I made it and the textures and flavours were like nothing I’d ever had; the beans were still slightly crunchy and squeaked when you chewed them, the tomatoes were sweet but also acidic. I probably ate more beans at that moment that I had ever eaten cumulatively in my life before. read more

Heritage Tomato and Mozzarella Salad with Basil Dressing

August 14, 2012 By All That I'm Eating 27 Comments

Heritage Tomato and Mozzarella Salad - close up

Wonderful, glorious, British tomatoes are what summer is all about as far as I’m concerned. In the month of August if there isn’t a tomato in the house then there’s something wrong. Big ones, small ones and funny shaped ones it doesn’t matter I love them all. I have grown my own this year and am waiting for them to ripen at the moment but I was very lucky to have got my hands on some more unusual varieties.

When you are faced with such a selection of colours and shapes of tomatoes some can be quite astonishing. I was convinced that some fool had put a few large chillies into the crate and I decided to ignore them, until, on closer inspection they turned out indeed to be tomatoes. It was surprisingly nice to rummage through the crate of tomatoes not knowing what you might come across next and there’s only one way to make the most of them.

You will need (for two):
A selection of tomatoes (don’t refrigerate them)
1 ball mozzarella
Small handful basil
4-5tbsp olive oil
Salt and pepper read more

Broccoli Cheese – Tenderstem in 10 challenge

July 22, 2012 By All That I'm Eating 25 Comments

With all the miserable weather it seemed positively autumnal but it’s not the time for stews, long bakes and comfort food. You may have seen my broccoli pesto post last week; it was a good dinner, marvellous in fact, but I was left with another pack of broccoli. Another meal in under 10 minutes using less than 10 ingredients needed to be devised for the Tenderstem challenge.

I wanted to make something recognisable and filling, healthy and indulgent and of course quick and simple. After much head scratching I was almost at the point of deciding that I was ridiculous and almost opted for a broccoli sandwich when I changed my mind. Thank goodness I did; imagine how soggy a broccoli sandwich would be, no amount of condiments could cheer that up.

And so to dinner. Broccoli cheese doesn’t have quite the same ring to it as cauliflower cheese but it has all the flavour.
You will need: read more

Broccoli, Walnut and Blue Cheese Pesto – Tenderstem in 10 challenge

July 12, 2012 By All That I'm Eating 23 Comments

Broccoli is a brilliant vegetable but occasionally I find myself at a loss for what to do with it. It’s great with spices, superb with salty soy and oyster sauce and phenomenal with blankets of cheese. So when the kind people from Tenderstem asked if I was interested in taking part in their challenge I gladly accepted; a chance to really think outside the box.
The challenge was to make a meal using the Tenderstem broccoli using less than 10 ingredients in less than 10 minutes. I felt like a Ready Steady Cook contestant. I received a lovely parcel which contained the broccoli as well as a kitchen timer to keep me on track! read more