This makes quite a big cheesecake, so be careful about portion sizes. I haven't tried halving the recipe yet but I'm sure it can be done.
600g Cream Cheese
200g Grated mature cheddar cheese
4 eggs
Salt & Pepper
Chopped walnuts, about a handful
Small wedge Blue Cheese (I used about 75g)
1. Mix the Ricotta and Cream Cheese together until smooth then add the grated cheese and seasoning.
2. Add the eggs one at a time whisking the mixture as you add them.
3. Add to cheesecake tin and bake on 150 for 20 mins.
4. Take it out the oven and scatter the walnuts and blue cheese over the top and cook for another 40 minutes. Take out and leave to cool.
The top layer should have melted into a type of crust. It's delicious warm or cold.
Showing posts with label Blue cheese. Show all posts
Showing posts with label Blue cheese. Show all posts
Wednesday, 11 April 2012
Monday, 9 April 2012
Mushrooms 1
Blue Cheese Mushrooms
1/2 punnet Mushrooms, chopped
1 shallot, chopped finely
4 tablespoons butter
6 ounces creamy blue cheese, crumbled
150ml double cream
1/4 teaspoon ground pepper
pinch salt
1. Melt the butter in a pan and add chopped shallots, saute until softened then add the Mushrooms and saute until releasing juices.
2. Add the cream and seasoning and simmer until slightly reduced.
3. Crumble in the blue cheese and cook until melted and sauce had thickened.
I usually serve with cauliflower and roast sprouts. You can omit the blue cheese to make a creamy mushroom sauce, however you will need to cook the cream for a few extra minutes to thicken up the sauce.
In the later stages of the diet I make a crumble topping from Soya flour and butter and sprinkle it on top of the mushrooms before popping in the oven.
Mushroom Rarebit.
4 large field or portabello mushrooms , stalks removed
200g grated cheddar cheese
1 tsp English mustard
1 egg , beaten with a fork
Cayenne pepper
Dash of Hendersons Relish, or Veggie Worcester Sauce. Leave out if you have none.
1. Put the mushrooms on a baking sheet, drizzle with olive oil and season. Grill, turning, until just tender.
2. Mix the cheese, mustard and egg together and season with Worcestershire sauce and cayenne pepper as per taste.
3. Fill the mushrooms with the cheese mix. Grill until golden and bubbling.
Serve with a big mixed salad.
Adapted from the Good Food Website.
1/2 punnet Mushrooms, chopped
1 shallot, chopped finely
4 tablespoons butter
6 ounces creamy blue cheese, crumbled
150ml double cream
1/4 teaspoon ground pepper
pinch salt
1. Melt the butter in a pan and add chopped shallots, saute until softened then add the Mushrooms and saute until releasing juices.
2. Add the cream and seasoning and simmer until slightly reduced.
3. Crumble in the blue cheese and cook until melted and sauce had thickened.
I usually serve with cauliflower and roast sprouts. You can omit the blue cheese to make a creamy mushroom sauce, however you will need to cook the cream for a few extra minutes to thicken up the sauce.
In the later stages of the diet I make a crumble topping from Soya flour and butter and sprinkle it on top of the mushrooms before popping in the oven.
Mushroom Rarebit.
4 large field or portabello mushrooms , stalks removed
200g grated cheddar cheese
1 tsp English mustard
1 egg , beaten with a fork
Cayenne pepper
Dash of Hendersons Relish, or Veggie Worcester Sauce. Leave out if you have none.
1. Put the mushrooms on a baking sheet, drizzle with olive oil and season. Grill, turning, until just tender.
2. Mix the cheese, mustard and egg together and season with Worcestershire sauce and cayenne pepper as per taste.
3. Fill the mushrooms with the cheese mix. Grill until golden and bubbling.
Serve with a big mixed salad.
Adapted from the Good Food Website.
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