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The Juicy Lucy burger – fast food made fancy

Meet the ‘Juicy Lucy’ – a burger with both cheese and my name in it. How could I resist cooking Minneapolis’s contribution to American cuisine! Like all good food traditions there’s a rivalry between...

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Winter’s coming – Cheddar Ale soup

As the nights get longer and the days cool, hard cheeses come into their own, moving from the cheese board to star in dishes on the dinner table. Parmesan from Italy, Cheddar from England, Spanish...

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Election night Buffalo Wings and Blue Cheese Dip

The red sauce of the spicy wings, the blue of the cheesey sauce and the green spring onion garnish – what better for an election night feast? These are an easier baked version of buffalo wings, the...

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Fromage fort and left over cheese

Empties and leftovers, a happy belly and a satisfied heart. These are the joyous remains of last night’s cheese and beer tasting. I love everything about cheese and booze tastings, be they beer, wine...

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Dabbling in dairy – Goat’s curd cheesecake

What’s the collective noun for dairy I mused while assembling the fixings for a goat’s curd cheesecake? A dollop of dairy? A cluster of cream? A culture of cheese? Because there is a lot of dairy in a...

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Help! What to do with Fromage Blanc?

The call came in via Facebook – a cheesey emergency. What to do with a kilo of Fromage Blanc? My friend Helen was in Guinea when she reached out, telling me that whilst she could get French cheese and...

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Liptauer – where have you been all my life?

Silky smooth, light yet rich, hot mustard tempering sweet caraway. Liptauer cheese spread – where have you been all my life? For Nigella you’re a deli-counter treat from childhood, for others find you...

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Cheese Griddle scones on the barbeque

A hot cheese scone, lashings of butter and a fresh pot of coffee. Nothing beats it.  So it was with great delight that my mate Kate made griddle scones at the bach last week, substituting the oven for...

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Grilled cheese heaven

Hot melted cheese between butter-fried bread. The American grilled cheese is the pinnacle of cheese on toast. Somehow the toasted sandwiches I grew up on, though delicious, fade beside its fat, cheesy...

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Vegan cheese scones

It’s funny to write about vegan cheese scones a month out from the Great Eketahuna Cheese Festival (Sunday 26 – Monday 27 May 2019).  It’s a post that’s been gently lapping around me for a couple of...

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Smoky, cheesey cauliflower frittata

Smoky scamorza, sweet paprika, earthy cauliflower, bound together with eggs and cream fraiche, this simple dish is a salve to a hot day at work. Sitting quietly now with a glass of sav, and a...

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