Consider cooking with cheese. Then why not try one of these delicious recipes
Preparation : 15 min
Cooking time : 15 min
- salt, pepper
Cook one and a half cups of macaroni, as instructed on the packet. In a saucepan melt three tablespoons of butter, stir in two tablespoons of flour, then whisk in two cupfuls of milk until the mixture has thickened. Add two cupfuls of grated cheddar cheese and stir until the cheese has melted. Add the pasta, stirring well. Turn into an oven proof dish, sprinkling a little extra cheese on top My mother used to sprinkle with cornflakes before baking, my wife decorates with tomato slices. Garnish with what you wish! Bake at medium heat for a good half an hour until the top is golden brown, 5-6 servings. Ideally served with green beans, runner or French.
This is a basic recipe. To add interest to what can be a bland dish lightly fry echalottes and mushrooms to add to the mixture before baking, or lardons, or flavour with curry, or dried apricots or………..improvise!
Melt cheddar cheese and mix with bechamel sauce. Pour the sauce over cauliflower. Add a little grated cheese over the top and cook in the oven.
Welsh rarebit is perhaps the most famous Welsh dish of them all and one which, along with Irish Stew and Scottish Haggis, travelled the world over. There is much debate over the derivation of the name. Some say it comes simply from ‘rare' (lightly cooked) and ‘bit' (small portion) others believe it derives from the traditional Welshman's inability to catch a rabbit leaving him to use cheese as a poor alternative!
Preparation : 15 min
8oz grated, strong cheese such as Cheddar or Cheshire
1 tablespoon butter
2 teaspoons Worcestershire sauce
1 level teaspoon dry mustard
2 teaspoons flour
4 tablespoons Welsh beer (or milk)
shake of pepper
4 slices bread toasted on 1 side only
Put the cheese, flour, mustard, Worcestershire sauce, butter and pepper into a saucepan. Mix well and then add the beer or milk to moisten. Do not make it too wet. Stir over a gentle heat until all is melted, and when it is a thickish paste, stop stirring, and swivel it around the saucepan, which it will do quite easily. Leave to cool a little, and meanwhile toast the bread on one side only. Spread the rarebit over the untoasted side and brown under a hot grill. This mixture can be made and kept in the refrigerator for several days if required. Sweet white wine can be used instead of beer and gives a good flavour. Serves 4.
Welsh Rarebit is called Caws Pobi in the Welsh language.
One of the best-known desserts of Yorkshire is Wilfra apple cake, made with the local Wensleydale cheese. It used to be made in the little town of Ripon for St. Wilfrid's day (the first or second Saturday of August) to commemorate the saint's return to his native town after a long stint abroad. The inhabitants of Ripon would make dozens of Wilfra tarts, and place them in front of their houses for passers by to enjoy. Ingredients - 3 cooking apples, peeled, cored and sliced
- 2 tbsp water> - 4oz/110g (1/2 cup) granulated sugar
- 1 lb/450g rich shortcrust pastry
- 4oz/110g Wensleydale cheese, sliced
- 2 tsp caster sugar (fine granulated sugar) Method Heat the oven to 375°F /190°C. Grease a 12in x 8in (30cm x 20cm) Swiss roll tin or individual tins.
Cook the apples with water and sugar until soft. Strain and cool.
Roll out half the pastry to make a rectangle and line the tin.
Layer with apples and cheese.
Roll out the remaining pastry and place on top to cover the pie. Seal the edges, leaving two steam holes in the centre.
Bake for 35 minutes until golden.
Remove from the oven and sprinkle with caster sugar. Serve warm with cream or custard.
Make your soup a little spicy, add some crumbs of Stilton for that delicious creamy taste.
Why not try pancakes with cheese to accompany the aperitif.
Or try some cheese cubes with pieces of pineapple - delicious!