Easy cheesy (Cheese Recipes)

Member Name: thehonesttruth

Product:	Cheese Recipes
Date:	09/06/09 (31 review reads)
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I love cheese - and have done for as long as I can remember . One of my earliest memories is of attending a cheese and wine party with my parents, and tasting a strange creamy cheese with walnuts in . I blame my large frame on my love of cheese - there isn't a week goes by that I don't go through several different blocks of cheese .

To this day, I still love trying out all different kinds of cheese . Of course, eating cheese in sandwiches and on crackers gets a little dull sometimes, and so I also like to cook with cheese . Below are a selection of my favourite recipes .

Welsh Rarebit

My family and I refer to this as 'posh cheese on toast' due to the extra effort involved in making it . It's entirely worth it though, the result is a light, fluffy yet crispy topping with a tangy mustard and cheese flavour. You'll want to use a good strong cheddar for this - none of that weak rubbish. Applewood Smoked Cheddar is my personal recommendation - the smokiness of the cheddar adds an extra dimension to the flavour. There is also room for variation in the mustard type - ordinary English mustard works well, but so does seeded mustard, which also adds a little extra texture.

Ingredients :
25g Butter
150ml of either milk, or beer
175g mature cheddar
25g Flour
1/2 tsp mustard
2 egg yolks
4 slices bread

Mix butter, milk or ale ,and cheese in a pan and heat until everything is melted and blended . The add the flour and bring to the boil. Add the mustard, and then remove from the heat and allow to cool for a few minutes before whisking in the eggs . Toast the bread on one side, then divide the mixture between the slices and spread on the untoasted side. Grill for a few minutes until the topping is bubbling and golden.

Cheese Biscuits

These keep well in an airtight container for about a week. They are great eaten on their own, or topped with slices of other cheeses . Again, use a good quality cheddar, of good strength . You can also try using double Gloucester or red Leicester cheeses for a little variety. You can also add extra herbs - Basil in particular adds a nice little tang to it . Because this recipe uses real butter, try to handle the dough as little as possible .

Sometimes, I like to press a slice of tomato into the dough of each biscuit, which adds a little extra flavour and texture .

225 g Cheddar cheese, shredded
110 g Butter
125 g Flour
1 tsp Salt
A few grinds of black pepper.

Cream the cheese and butter together , then add the flour, salt, pepper, and any other herbs you fancy adding . Roll out onto a floured surface , to about 1cm thickness, then cut into rounds (or any shape you prefer) using a cutter . Put them onto a greased and floured baking tray, and bake for 10-15 minutes at 375 F/190 C. .

These biscuits are quite fragile to move when they are still warm, so don't bother moving them from the tray until they have cooled .

Brocolli and Stilton Soup

This soup is wonderfully warming on a cold night, and thick enough to be a full meal in itself .

Ingredients :
2 medium or one large onion
1 potato
1lb broccoli
1.5 oz butter
1 pint chicken stock
0.5 pints milk
Splash of single cream
6 oz Stilton

Fry the chopped onion in butter for a few minutes, then add the potato and brocolli. Add the stock, bring to the boil, and simmer for 20 minutes . Leave to cool, and then blend til it has a thick texture, then add the stilton , milk, and cream, and heat again until hot .

I love these receipes, I hope you love them too .

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