I make a tasty blue cheese salad. Recipe as follows (excuse the vagueness when it comes to quantities).
Blue Cheese SaladIngredients:
Salad:
Lettuce
1 Apple
Chopped walnuts
Dressing:
Extra virgin olive oil
White wine vinegar
about 125g (4oz) blue cheese (like Roquefort or St. Agur - Stilton's too hard)
Method: First make the dressing: pour some olive oil in a screw-top jar, add 1 teaspoon of vinegar and small cubes of the cheese. Shake the jar vigorously whilst dancing around the room, till the cheese has almost disintergrated into the oil mixture. Have a taste and add more vinegar if necessary and season with salt and black pepper. Next, chop the apple and walnuts, stick them in a bowl with the lettuce leaves and mix together. Just before you serve, give the jar one more shake for luck and pour the dressing on and combine with the salad. I usually serve it with a lovely bit of baguette!
By consulting my French Vegetarian Cookbook ( a contradiction in terms I know) I have found the following recipes which I'll translate for you. Haven't tried them though - but I shall soon and I'll give you my verdict at a later date.
Haloumi Marinated in Garlic
Ingredients:
500g (1lb) Haloumi cheese
2 cloves of Garlic
2 soup spoons of fresh Basil
1 soup spoon of Lime Juice (plus extra to drizzle)
60g (2oz) finely chopped Sun -dried Tomatoes
250ml Extra-virgin Olive Oil
1 baguette, cut into slices
Method: Drain the haloumi and pat dry. Cut into fairly thin slices and place in a shallow dish. Add the rest of the ingredients, except the bread, and mix gently. Cover and leave to marinade overnight. Take the haloumi and tomatoes out of the marinade and place on the slices of bread. Toast under a preheated medium grill just until the cheese melts and turns golden. Sprinkle with a little fresh lime juice and freshly ground black pepper and devour hungrily (well, you have waited all night for it!!).
Ingredients:
6 leaves of Filo Pastry (is "leaves" the right word? I'm having trouble thinking in English)
60g (2oz) melted Butter
30g (1oz) grated Cheddar
60g (2oz) grated Smoked Cheese
60g (2oz) grated Gruyere
3 lightly beaten Eggs
125ml Milk
180ml Single Cream
1 soup spoon of chopped fresh Chives
2 soup spoons of chopped fresh Parsley
Salt
Method: Preheat the oven to 180C. Place the filo pastry on a work surface and cover with a damp cloth so that it doesn't dry out. Take a leaf and brushwith melted butter. Cover with another leaf and brush with melted butter. Continue this with the rest of the pastry leaves. Lightly grease a tart tin (about 23cm) and place the filo pastry in the tin, cutting the overlapping edges off. Mix the rest of the ingredients in a bowl and pour onto the tart base. Cook in the oven for 35 minutes until the tart is lightly golden and firm. Just the way we like them!!
Any cheese recommendations or queries? E-mail:Rabbi Burns
Click here to go back to cheese page
Text © 2002 James Nye & Rabbi Burns
Click here to go back to homepage
Since 23rd May, 2004