Category Archives: CheeseShop recipes

Cheese Soufflés

Cheese Soufflés

  • 2 tbsp butter
  • 2 tbsp flour
  • 1 ¼ cups milk
  • salt & pepper
  • 1 tsp wholegrain mustard
  • 1 cup grated vintage cheddar
  • parsley & chives
  • 4 free range eggs
  • fresh grated parmesan (to garnish)
Melt butter, stir in flour, cook 1 minute. Gradually stir in milk over low heat. Season and allow sauce to thicken, without boiling. Add cheese and seasoning and allow to melt carefully. Remove from heat to cool. Fold in chopped herbs.

Separate eggs, adding yolks to cheese sauce. Whip whites till stiff. Carefully fold in cheese sauce as quickly as possible.

Pour into buttered ramekins, sprinkle with a little fresh parmesan, and bake in hot oven until set firm and golden, 200° C. Serve immediately.

Variations: Blue or goats cheese also makes a great soufflé.

Lamb & Halloumi Salad

Warm Lamb & Halloumi Salad

  • lamb steak for 4
  • 200 grams halloumi
  • olive oil/butter
  • mixed salad leaves
  • roasted vege salad

Dressing:

  • 1 tbsp chilli sauce
  • 2 tbsp fish sauce
  • juice 1 lime
  • 2 tbsp brown sugar
  • dash balsamic
  • garlic clove chopped
  • 1 tbsp chopped mint
  • 1 tbsp chopped basil

Combine dressing ingredients together in shaker in advance.

Rub lamb steak with garlic and season. Cook quickly in pan with oil 2 to 3 mins each side till still pink in middle. Rest for 5 mins. Slice lamb thinly on the diagonal.

Cut halloumi into cubes and roll in a little flour. Heat butter and olive oil in pan, and fry cubes on medium heat until golden on all sides.

Roasted vege salad: Potatoes, kumara, pumpkin, red onion, capsicum, garlic and any other veges you fancy.

Chop potatoes and kumara into bite size pieces and bring to boil in salted water for 1 to 2 mins. Drain and tip into roasting pan with butter, garlic and herbed olive oil.

Add other veges of choice and season well with salt, pepper, cumin, garlic salt. Cook in hot oven until well browned stirring occasionally.

Lastly add pumpkin seeds, sunflower seeds and cashew nuts and toast a few minutes.

To assemble: Arrange salad leaves on plates, place roasted veges on leaves, then sliced lamb and halloumi. Drizzle lightly with dressing, and enjoy!

Pear and Blue Cheese Salad

Pear & Blue Cheese Salad

  • 2 tbsp butter
  • 1 tbsp brown sugar
  • 1 tbsp coriander
  • 2 pears cored and sliced
  • mesclun/rocket salad mix, sprouts, spring onions, etc
  • ½ cup walnuts
  • 200 grams Windsor Blue
  • splash balsamic
Heat butter in pan, toast walnut pieces briefly. Add brown sugar, coriander and pear slices. Add a splash of balsamic. Cook until golden 1 to 2 minutes.

Place salad on plates, sprinkle over blue cheese. Place pear and walnut mixture on top and spoon juices over. Divine!

Broccoli & Blue Vein Soup

Broccoli & Blue Vein Soup

  • 2 leeks or onions
  • 3 cloves garlic
  • 2 tbsp butter or oil
  • 2 cups chicken stock
  • 2 tbsp flour
  • 1 ½ cups milk
  • 500 grams broccoli
  • 150 grams Windsor Blue
  • 1 stalk of celery
  • handful of herbs: parsley, thyme and chives
  • salt and pepper
Sauté the leeks/onions and garlic in butter, add chopped celery and cook for 5 minutes. Sprinkle in flour, salt and pepper, and stir in the stock and milk. Allow to thicken, add broccoli and
cook carefully for 10 minutes until tender. Add crumbled blue vein, and check seasonings.

Blend for a lovely creamy green soup, and serve with dollop sour cream and broccoli spear. Delicious!

Traditional Swiss Fondue

Traditional Swiss Fondue

  • 200 grams emmental/gouda
  • 400 grams gruyere/maasdam
  • 1 clove garlic
  • 300 ml dry white wine
  • 1 tsp lemon juice
  • 1 tbsp flour
  • 3 tbsp kirsch
  • ground nutmeg
  • maldon sea salt
  • freshly ground black pepper
Mix the coarsely grated cheeses and flour evenly. Rub a heavy saucepan with the cut clove of garlic and add wine. Bring to the boil, add lemon juice and reduce to a simmer. Gradually add the cheese
mixture, stirring constantly and letting each addition melt.When the mixture is creamy and smooth add kirsch and seasoning to taste and transfer to tabletop burner. If mixture is too thick, stir in a little heated wine, if too thin, add more cheese.
Cheese Fondue with Mushrooms

Cheese Fondue with Mushrooms

  • 2 tbsp butter
  • 200 grams (or 20 grams dried) sliced, mixed mushrooms
  • salt & pepper
  • 1 tbsp chopped oregano
  • 1 tbsp chopped parsley
  • 2 spring onions, chopped
  • 175 ml vegetable stock
  • 3 tbsp lemon juice
  • 175 ml dry white wine
  • 300 grams tasty gouda
  • 300 grams maasdam
  • 1 tbsp cornflour
If you use dried mushrooms follow the instructions on the bag.

Heat butter in a pan and fry the mushrooms for 3–4 minutes until they are getting soft.

Season them with salt and pepper and add parsley and oregano.

Put the spring onions, lemon juice, vegetable stock and 150 ml of the wine into the fondue pot. Heat it gently until it starts boiling. Now add the cheese gradually while stirring. Simmer stirring for a few minutes to cook.

Blend cornflour with wine, and stir into fondue. Stir and cook, then add mushrooms, and check seasoning before transferring to table.

Enjoy!

Spinach and Feta Quiche

Spinach & Feta Quiche

  • 2 onions
  • 2 cloves garlic
  • 3 tbsp oil or butter
  • ½ cup grated cheese
  • ½ cup fresh herbs
  • 400 grams spinach or silver beet
  • ¼ cup water
  • 200 grams feta
  • ¼ cup pumpkin seeds
  • 6 eggs
  • 200 ml cream
  • 400 ml milk
  • salt & fresh pepper
  • 1 cup flour
  • 8 to 10 sheets filo pastry
  • ½ cup butter melted
Grease quiche tin, line with buttered sheets of filo pastry.

Chop onions and garlic, saute in oil until soft and lay on filo base, followed by cheese and herbs. Wash spinach, trim stalks and chop up. Sauté spinach in pan on medium heat adding water if
necessary. Drain well, sprinkle over base. Crumble feta cheese and scatter over.

Combine egg, cream, milk, flour mixture well and pour over the filling.

Top with pumpkin seeds and a little parmesan.

Bake quiche in preheated oven 175–180° C for 40 minutes or until firm. Allow to
cool slightly before cutting. Serve with tossed salad. Yum!

Blue Cheese and Mushroom Tart

Blue Cheese & Mushroom Tart

  • 8 sheets filo pastry
  • 200 grams butter
  • 500 grams mushrooms
  • 2 red onions
  • 6–8 stalks silver beet
  • 200 grams creamy blue cheese
  • 1 cup grated cheese
  • 6 eggs
  • ¼ cup cream
  • handful pine nuts
  • handful sunflower seeds
Butter a sponge roll tin and layer filo with melted butter between each sheet. Melt butter in pan, add chopped red onion and cook till softened, add sliced mushrooms, season and cook a little. Add silverbeet or spinach which has been washed and chopped up, put lid on pan and allow to wilt with heat turned off.

Meanwhile beat eggs and cream together and season with salt and pepper.

Put cooked vegetables over filo pastry, sprinkle over crumbled blue cheese and grated cheese. Pour over egg mixture, then pine nuts and sunflower seeds etc.

Pop in oven 170° C for half an hour or until set and golden.