Tag: cheese

Marmite Cheese Twists

Cheese twist or straws are a simple and delightful snack and really easy to make! You can adapt this recipe in many ways… add finely chopped sundried tomatoes, chilli flakes, herbs or even some mustard.

Ingredients:

Plain flour to dust your surface

Premade puff pastry

2tbsp Marmite softened for spreading

75-100g Gruyere or Cheddar cheese

1 egg beaten for glazing

Method:

  1. Line 2 baking sheets with baking parchment and preheat your oven to 180°C.
  2. Soften your marmite on a gentle heat on the stove or in short bursts in the microwave.
  3. Dust your surface with flour and unroll pastry if pre-rolled or roll out a 30-40cm square.
  4. Paint your pastry with the marmite about halfway up and sprinkle with about 3/4’s of your cheese.
  5. Fold over the bare pastry and pat down.
  6. Reroll to a little less than half a centimeter.
  7. Egg wash and sprinkle over remaining cheese.
  8. Cut into strips 1.5-2cm wide.
  9. Gently twist your strips, place on baking sheets and chill for 10 minutes.
  10.  Bake for 15-20 minutes until nice and golden brown and cool.
  11. Enjoy on their own or with your favorite dip!

*** Ingredients in Bold are allergens.

Quesadilla’s

This is a fantastic and easy lunch time snack! Quesadillas are a mexican street food and you can adapt them to your own taste. You could make them spicy, serve with salsa, guacamole or sour cream, or just enjoy them as they are. Substitute cheese for lactose free and these snack can be vegan as well!

Ingredients:


This is to make 1 quesadilla.
x2 Soft tortilla wraps
50g grated cheddar cheese – about a handful
1 spring onion chopped
2-3 cherry tomatoes quartered
1 baby corn sliced
1-2 mushrooms sliced
1⁄4 pepper sliced
You can add any veg you like really. If you’d like to make it spicy, add chilli or chipotle paste, you could switch the cheese for feta, add some cooked sweet potato, chorizo, chicken or even left over chilli con . These are a great versatile snack to use what’s in your fridge!

Method:

  1. Using a heavy bottomed frying pan on a medium heat, add one of your wraps. You don’t need oil!
  2. Add half of your cheese.
  3. Add your fillings.
  4. Add the rest of your cheese on top.
  5. Add the second wrap and gently press down.
  6. Allow the tortilla to toast to a deep golden brown then flip and
    allow the other side to toast as well.
  7. Serve by quartering your quesadilla and enjoy!

Rats Tails!

Yes, you read that right! Rats tails. This is a delicious snack for bonfire night, to accompany, in our house at least, jacket potatoes and chilli!

If you don’t like spicy food you can substitute the chillies for sweet baby peppers.

Ingredients: 

Large green chillies

Cream cheese

Streaky smoked bacon

Method:

  1. Preheat the oven to 190 degrees celsius or gas mark 5.
  2. Half your chillies or peppers and clean out the seeds and pith.
  3. Fill with cream cheese.
  4. Wrap filled chillies or peppers with bacon.
  5. Bake in the preheated oven for 15-20 minutes and enjoy!

Cauliflower Cheese Soup

This delicious take on a Sunday dinner classic is vegetarian and gluten free! You can garnish as you see fit, we served with croutons [not gluten free!], but you could add some chucks of cheese or even some crispy fried onions.

Ingredients:

1 medium onion finely chopped

½ cauliflower roughly chopped

3 cloves garlic finely chopped

1 gluten free stock cube

150g of mature cheddar cheese

Method:

  1. Add a little oil to a large saucepan and gentle fry the onions for a minute.
  2. Add the cauliflower and garlic and gently fry for 3-4 minutes.
  3. Cover with boiling water and add the stock cube. Simmer until the cauliflower is soft.
  4. Blend with a sick blender or in a food processor.
  5. Stir in your cheese until melted and serve!

Cheese Scones

Ingredients:

  • 225g Self Raising Flour
  • 1tsp Baking Powder
  • 55g Butter
  • Pinch of Salt
  • 25g Mature Ceddar
  • 150ml Milk
  • 1 Egg

Method:

  1. Serve the flour and baking powder into a bowl and rub the butter in with your finger tips.
  2. Add the milk gently with a wooden spoon to get a soft dough.
  3. Bring the dough together with floury hands. Yup, this can be messy!
  4. Turn out onto a floury surface and press down to about 3cm thick.
  5. Cut out with a scone cutter and place on a baking tray with parchment.
  6. Whisk egg and wash the top of scones.
  7. Bake at 210 degrees for 12-15 minutes

For a delicious alternative, melt a tablespoon of marmite into the milk on the hob, then cool in the fridge before making you scones.