Beetroot, Goats Cheese and Caramelised Onion Tart

Posted by Sally on February 8, 2014

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Vestibulum vel tellus lectus, scelerisque faucibus nunc. Curabitur lacus nibh, eleifend vel porttitor in, bibendum quis tortor. Curabitur eros ligula, scelerisque ac ultricies a, dictum ac tellus. Mauris id tellus tortor. Proin a sollicitudin libero. Nam pellentesque commodo magna, nec mattis elit pulvinar id. Class aptent taciti sociosqu ad litora torquent per conubia nostra, per inceptos himenaeos. Mauris orci dui, adipiscing sit amet bibendum vel, sodales sed purus. Donec fringilla odio vel enim cursus luctus quis semper leo. Donec rhoncus odio ac elit dignissim lobortis.

 

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Beetroot, Goats Cheese and Caramelised Onion Tart

Posted by Sally on February 8, 2014

One of my favourite recipes actually involves two Truckle
products!

Ingredients and Instructions

For the pastry:

1 cup plain flour

100g unsalted butter

Pinch of salt

1 egg, beaten

1.)   
Put the cubed butter, sifted flour, and salt in
a food processor and mix until it forms a crumble. Add the egg and mix again
until combined. Wrap in clingfilm and chill for at least half an hour.


2.)   
Preheat the oven to 180 degrees and lightly
grease a medium sized (20-23cm) flan tin. Roll out the pastry and press into
flan tin. Bake crust for 15 minutes or until dry and lightly golden brown.

3.)   
(Alternatively, you could use store-bought
shortcrust pastry, or pre-cooked tart crust)

For the filling:

2 large raw beetroot

1 tablespoon honey

1 tablespoon olive oil

Rock salt

3 tablespoons Truckle Onion Marmalade

200g Goats Cheese Truckle

100g rocket

1.)   
Preheat oven to 180 degrees.

2.)   
Mix honey, olive oil and salt together in a
bowl. Peel the beetroot and chop into wedges. Coat wedges in honey mix, and
place in oven. Bake for 30 minutes or until beetroot is slightly shrunken and
dry to touch.

3.)   
Spread onion marmalade onto base of tart crust.
Slice goats cheese into 5mm discs and layer over the marmalade. Add the beetroot
to the top, and bake for 10 minutes.

4.)   
Serve in hot or cold slices accompanied by a
handful of rocket.

5.)   
Enjoy!

Thanks, and hope you enjoy my recipe.

Tash

Natasha from
London

 

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Goats Cheese Baked mushrooms on toasted ciabatta

Posted by Sally on September 24, 2012

Ingredients

• 4 large flat mushrooms
• spring onions, trimmed and sliced
• 100g The Truckle Cheese Goats cheese
• 1 clove of garlic crushed
• fresh flat-leaf parsley, chopped
• rocket
• lemon juice
• extra virgin olive oil

Method

These mushrooms are great as a starter or alongside a main dish and fully vegetarian too. 

Preheat the oven to 200°C/400°F/gas 6. Place the mushrooms on a large baking tray and sprinkle with the onions and garlic.  Roughly crumble over the mushrooms the goats cheese and the parsley (also nice to bulk out with some homemade breadcrumbs).

Bake for 15 to 20 minutes in the preheated oven until (breadcrumbs are brown if used) and the mushrooms are cooked through. Meanwhile, wash and dry the rocket and drizzle with the lemon juice and some olive oil (save a little for the mushroom too). Serve the mushrooms with the
dressed rocket.

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The Truckle Cheese Co – Three Cheese Risotto

Posted by Sally on September 24, 2012

Ingredients

• 1 litre stock
• Good drizzle of olive oil
• 2 medium onions, peeled and finely chopped
• 1 clove of garlic
• 400g risotto rice
• 2 glasses of dry white wine
• salt and freshly ground black pepper
• 100g Truckle Cheese Vintage Mature Cheddar, roughly chopped
• 100g Truckle Cheese Blue Stilton, roughly chopped
• 50g freshly grated Truckle Cheese Parmesan cheese

Method

Gently heat the olive oil in a pan, add the onions and garlic and fry gently for about 5 minutes until softened and pale in colour. Add the rice to the pan and cook gently for a minute or so, stirring constantly.  Then add the white wine and keep stirring - the alcohol flavours will evaporate.

Once the wine has been absorbed by the rice, slowly add the stock and salt and pepper. Turn the heat to a simmer and cook for about 20 mins.

Stir in the Cheddar and Blue Stilton, then once melted fully remove the pan from the heat and season to taste, top with Parmesan and place a lid on the pan and leave to rest for 2 to 3 minutes. Enjoy!



 

 

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Toasted Revelation Cheddar on warmed ciabatta

Posted by Sally on September 24, 2012

Ingredients


• fresh ciabatta
• cracked black pepper
• The Truckle Cheese Co Revelation Cheddar
• extra virgin olive oil

Method

This is such a simple and quick dish, but so effective and a real table talker.  Toast the ciabatta under a preheated grill.  Drizzle with some olive oil (if you have basil infused or your favourite
infused, even better). Crumble over the Revelation Cheddar and cracked black pepper.

Place in a preheated oven until for approx 5 mins or until the Cheddar is bubbling (be careful dish will be very hot)!   Great to serve with a dressed side salad or to serve at a BBQ/Party.

 

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Toasted Revelation Cheddar on warmed ciabatta

Posted by Sally on September 24, 2012

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Vestibulum vel tellus lectus, scelerisque faucibus nunc. Curabitur lacus nibh, eleifend vel porttitor in, bibendum quis tortor. Curabitur eros ligula, scelerisque ac ultricies a, dictum ac tellus. Mauris id tellus tortor. Proin a sollicitudin libero. Nam pellentesque commodo magna, nec mattis elit pulvinar id. Class aptent taciti sociosqu ad litora torquent per conubia nostra, per inceptos himenaeos. Mauris orci dui, adipiscing sit amet bibendum vel, sodales sed purus. Donec fringilla odio vel enim cursus luctus quis semper leo. Donec rhoncus odio ac elit dignissim lobortis.

 

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Toasted Revelation Cheddar on warmed ciabatta

Posted by Sally on September 24, 2012

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Vestibulum vel tellus lectus, scelerisque faucibus nunc. Curabitur lacus nibh, eleifend vel porttitor in, bibendum quis tortor. Curabitur eros ligula, scelerisque ac ultricies a, dictum ac tellus. Mauris id tellus tortor. Proin a sollicitudin libero. Nam pellentesque commodo magna, nec mattis elit pulvinar id. Class aptent taciti sociosqu ad litora torquent per conubia nostra, per inceptos himenaeos. Mauris orci dui, adipiscing sit amet bibendum vel, sodales sed purus. Donec fringilla odio vel enim cursus luctus quis semper leo. Donec rhoncus odio ac elit dignissim lobortis.

 

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Olympic Gold Dish

Posted by Sally on August 1, 2012

The winner of our Olympic Gold Dish Competition is Judith from Bridgwater in Somerset.  Her winning dish is:

"To celebrate our olympic golds, how about a traditional english ploughmans with a twist?....It's a revelation,  vesuvius cheddar for the red (hot),   vintage cheddar for the white and lovely creamy stilton for the blue!"

Runner-up is Hazel from Colchester.  Her winning dish is:

"I would top Dauphinoise potatoes with the Mature Vintage Cheddar Cheese. 
To fit in with the Olympics I'd make it in ramekin dishes and tie a red. white and blue ribbon round each dish for serving so each person would feel like they were being given a medal."

 

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The Best Cheddar & Onion Marmalade Straws/Swirls

Posted by Sally on October 31, 2011

The perfect snack to enhance any buffet, bursting full of flavour!

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Sausage & Onion Plait

Posted by Sally on October 31, 2011

Equally tasty served hot or cold. Kids will love this served with chunky chips!

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