Friday, 26 August 2016

Recipes: Cheesy Summer Recipes!

Indulge in your cheesy desires with these scrumptious recipes from Cathedral.

Cherry Tomato & Basil Pizza (pictured above)

Preparation Time: 25 minutes
Cooking Time: 10 minutes
Serves: 1

Ingredients
For the pizza base
• 150g self-raising flour
• 25g unsalted butter
• 50ml whole milk For the pizza topping
• 100g cherry tomatoes
• 50g mozzarella
• 100g Cathedral City Mature Cheddar, grated
• Fresh basil
• Cracked black pepper

Method
1- Preheat the oven to 200C/400F/Gas 6.
2- In a food processor, mix together the flour and butter, gradually adding the milk to bind the mixture into a dough.
3- Dust a clean work surface with flour and flatten the pizza dough into a disc, approximately 1cm thick.
4- Chop the cherry tomatoes and evenly spread them onto the dough. Sprinkle the Cathedral City Mature Cheddar over the base and then break up the mozzarella by hand and arrange it over the pizza. Break up the basil leaves and arrange with a few cherry tomatoes and season generously with black pepper.
5- Bake the pizza in the oven for 10 minutes, or until crispy and cooked through.

Cheese Biscuits

Makes 12
Prep 40 mins
Cooks in 10 mins
cathedral-cheese-590-2


Ingredients
• 25g butter
• 2 red onions, thinly sliced
• 1 large white onion, finely chopped
• Salt and ground black pepper
• 375g pack ready rolled short crust pastry
• 330ml crème fraiche
• 3 medium eggs
• Pinch of grated nutmeg
• 150g Cathedral City Mature Cheddar, grated

You will also need
Food processor

Method
1- Preheat the oven to 180C/350F/Gas 4.
2- Use a food processor to mix the butter and flour with the salt, Cayenne, mustard powder, Cathedral City Mature and the Parmesan. It will eventually bind together without the need for egg or water. Wrap in cling film and leave to chill in the fridge for at least 30 minutes.
3- Lightly flour a work surface and gently roll out the pastry to about 2 cm thick. Use a star cutter to create the biscuits. Arrange them on a greased baking tray about 2cm apart.
4- Brush the surface of each biscuit with the beaten egg and sprinkle over a little finely grated Parmesan. Bake for 10mins, or until golden brown.
5- Carefully lift the biscuits off the tray using a palette knife and place on a rack to cool.


Mini Quiche
Cheese & Onion Tart 

Serves 6
Cooks in 75 mins
cathedral-cheese-590-4


Ingredients
• 25g butter
• 2 red onions, thinly sliced
• 1 large white onion, finely chopped
• Salt and ground black pepper
• 375g pack ready rolled short crust pastry
• 330ml crème fraiche
• 3 medium eggs
• Pinch of grated nutmeg
• 150g Cathedral City Mature Cheddar, grated

You will also need
Tart cases
Baking parchment
Baking beans

Method
1- Melt the butter in a large pan. Add all the onions and season, then cover and cook gently for 35 minutes, stirring occasionally until the onions are very soft and starting to caramelise. Remove from the heat and allow to cool slightly.
2- Meanwhile, preheat the oven to 190°C, gas mark 5.
3- Unroll the pastry then roll out on a lightly floured surface and use to line 4-6 small tart cases. Line the pastry with baking parchment and fill with baking beans.
4- Bake for 10 minutes then lift out the paper and beans and bake for a further 5 minutes until the pastry is golden brown.
5- Place the crème fraîche, eggs and nutmeg in a large bowl. Season with freshly ground black pepper and whisk together.
6- Stir in the caramelised onions and half the Cathedral City cheese, and pour the mixture into the pastry case. Scatter the remaining cheese over the top.
7- Bake for 20-25 minutes until the surface is golden and the filling set, serve warm with a tomato salad.


Ham & Cheese French Toast

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves: 1
cathedral-cheese-590-3

Ingredients
• 2 eggs
• 115ml milk
• Sea salt
• Freshly ground black pepper
• 2 slices white bread (3cm thick)
• 1 tsp dijon mustard
• 2 slices ham
• 2 slices Cathedral City Extra Mature
• 1 tbsp olive oil

Method
1- Preheat the oven to 180C/350F/Gas 4.
2- Put the eggs, milk, salt and pepper into a large bowl. Whisk briskly until thoroughly combined.
3- With a sharp knife, carefully slice open one side of each slice to form a pocket. Ensure that you leave 1 cm around the edges.
4- Spread the mustard on one side of the pocket and place a slice of ham and Cathedral City Extra Mature inside.
5- Put the stuffed bread into a shallow dish. Pour over the egg mixture and leave for 5 minutes, turning once.
6- Heat a non-stick frying pan over a medium heat, add half of the olive oil and swirl to coat the base of the pan.
7- Put each slice of bread into the pan and cook on one side for about 2 minutes until golden brown. Turn and cook on the other side for a further minute.
8- Remove the bread from the pan and place on a baking tray. Put in the oven and cook for 10 minutes, or until the filling has melted.


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