February 8, 201511 yr Cheese & Tomato: Soften a chopped large onion in oil over a medium heat for five minutes, then add a finely chopped garlic clove and a chunkily chopped green or red pepper (green brings a pleasant freshness). Cook slowly for another 5 minutes. Add a tin of good quality plum tomatoes and break them up with a spoon. Then add a scant tsp dried herbs, 100ml good red wine, 2 tbs water, a pinch of sugar and some seasoning. Bring to the boil and simmer for 20-30 minutes. Taste and adjust seasoning as necessary. Before serving, cut 150g-200g of hard cheese into 1cm cubes, add to the pan, still on the heat, then stir, giving them a minute to two to warm through. Decant into 2 earthward bowls. Eat it before the cheese melts entirely, crust bread is essential ;)
February 8, 201511 yr Author Soft cheese & Apple: Remove the soft cheese from the wax paper, then put the cheese back in the box (Brie or Camembert) prick the top and pour over some apple brandy. Bake for 20 minutes at 200oc/gas Mark 6. Serve with wedges of Apple. The sweet toothed might prefer to drizzle a whole baked Brie with caramel, sprinkle it with walnuts and serve with wedges of spare Apple.
February 8, 201511 yr Author Hard cheese & parsnips: Parsnip has a serious appetite for salty foods that emphasise it's sweetness. Parmesan is a popular paring- typically, parboiled parsnips are tossed in flour and grated Parmesan before being roasted.nor make a Parmesan cream garnish for parsnip soup by folding 1 tbs grated Parmesan and 2 tbs snipped chives into 4 tbs whipped double cream. Mark Bittam gives a recipe for parsnip gnocchi, which he recommends serving with Parmesan, butter and sage.
February 8, 201511 yr Author God, I love cheese. Yum! Me too, I probably shouldn't but have a slice of cheese everyday... I look forward to it ;)
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