Cheese Recipes
Cheddar, Rosemary and Red Onion tart
Use a sheet of ready-rolled puff pastry to make this tasty dish - perfect for a family supper, and ideal for a snack or buffet.
Serves 4
1 ready-rolled puff pastry sheet, thawed
15g (1/2oz) butter
1 tablespoon olive oil
2 large red onions, sliced
1 rounded teaspoon light or dark muscovado sugar
salt and freshly ground black pepper
1 teaspoon dried mixed Italian herbs
75g (3oz) mature Cheddar cheese, grated
a few sprigs fresh rosemary or thyme
1. Preheat the oven to 220°C / 425°F / Gas Mark 7. Lightly grease a baking sheet and lay the puff pastry sheet on top.
2. Heat the butter and oil in a frying pan and add the red onions. Cook, stirring occasionally for 5 minutes, then add the sugar and cook for another few minutes until the onions are very soft and caramelised. Season with salt and pepper and add the dried herbs. Cool for a few minutes.
3. Spread the onions over the pastry sheet to within 2cm (3/4 inch) of the edges. Scatter the cheese on top, then add the rosemary or thyme sprigs.
4. Transfer to the oven and bake for 12 - 15 minutes until puffed up and golden brown. Cool for a few moments, then slice and serve.
Cook’s tips:
Use white onions if you prefer, and substitute Double Gloucester cheese for the Cheddar. Another time, cook the tart without any cheese, then top the warm slices with wedges of Somerset Brie or Somerset Camembert.
Gloucester ham and vegetable pasta bake
This baked pasta dish is so delicious - and it’s very good for you, as it’s packed with fresh vegetables.
Serves 4
25g (1oz) butter
175g (6oz) pasta shapes
1 onion, chopped
1 courgette, chopped
175g (6oz) baby corn, halved
3 tomatoes, chopped
1 x 275g jar tomato pasta sauce
100g (4oz) cooked ham, cut into pieces
175g (6oz) Double Gloucester cheese
1 tablespoon chopped fresh basil or oregano, plus a few sprigs to garnish
salt and freshly ground black pepper
2 eggs
300g (10oz) natural Greek-style yoghurt
1. Preheat the oven to 200°C/400°F/Gas 6. Lightly grease a large baking dish or individual baking dishes with a teaspoon of the butter.
2. Cook the pasta shapes in plenty of boiling, lightly salted water until just tender, about 8 - 10 minutes, or according to pack instructions.
3. At the same time, melt the butter in a large saucepan and sauté the onion, courgette and baby corn for 5 minutes.
4. Thoroughly drain the pasta and add to the vegetables. Stir in the tomatoes and the pasta sauce. Add the ham, then cut half the cheese into small cubes and stir through the pasta mixture with the chopped fresh herbs. Season to taste, then transfer to the prepared dish and level the top.
5. Beat the eggs and yoghurt together. Grate the remaining cheese and stir it into the egg mixture. Season with salt and pepper. Pour evenly over the pasta. Bake for 20-25 minutes until set and golden brown. Serve, garnished with fresh herb sprigs.
Cook’s tips:
Try Red Leicester or mature Cheddar cheese instead of Double Gloucester.
You could use low fat natural yoghurt instead of Greek-style if you want to keep the calories and fat to a minimum.
Femalefirst Taryn Davies
These recipes were created by the British Cheese Board
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