Tag: recipe

When you love cheese and are prepared to be adventurous …

I love cheese.  My partner calls me Wallace (from Wallace and Grommit) – as anything that has a bit of cheese added is tasty.

Dubliner Cheese 1

On a recent visit to my sister in Dubai I was invited to a ‘pot luck’.  This is an American concept where everyone brings a plate of food to share.  I was intrigued by this dish that looked like a dessert with a layer of jam, or jelly, over the top.  It was served with crackers and I was told it was a dip. (It is actually more like a spread)

I gingerly took a very small amount to be polite.  I came back for more and more until it was no longer polite.

I have since recreated this here in Ireland.  The first time people are hesitant.  When they visit again and see the dish on display there is no hesitation, just enjoyment.

With no further ado …

Bacon and cheese dip – with Jam!

  • Approximately 100 grams of bacon or pancetta – I use the pre-cut pack of pancetta.  Fry this really crisp so it almost crumbles.
  • Grate a small block of cheese – I used Dubliner cheddar cheese and did half and half with the vintage white cheddar and the standard red cheddar for colour and texture.
  • 4 spring onions or scallions chopped really fine
  • mayonnaise.
  • Half a jar of raspberry jam

Method:

  1. Fry off the bacon and shop until it is really small.
  2. Mix in the grated cheese and spring onion and add mayonnaise to create a stiff spread or paste.
  3. Pack down into a bowl and top with about 1cm of raspberry jam.
  4. Serve with simple crackers.

Dubliner Cheese 3I promise you this one you and everyone else has tried it – you will go back for more.

What I really love about this dip is every time I make it I think of my sister and the lovely friends I have made in Dubai.  I also love watching people enjoy it.

Dubliner 4

Thanks for reading, for cooking and for sharing!

Kerry x

p.s.  This isn’t a sponsored post but it is an entry into the #DublinerChallenge

Perfect Tomato Soup

 

Tomato SoupYummyLow CalHealthy (2)

A nice warm bowl of tomato soup is great on a cold winter night.

Tomatoes are one of my favourite foods.  I could eat tomatoes in any form every day and never get tired of them.

Thankfully they are really good for you and offer all sorts of health benefits.

This is a simple and quick recipe for a yummy creamy tomato soup with very few calories that is just perfect for a cold winter night.  I consider it a store cupboard staple as I almost always have all the ingredients in the house.

The recipe makes a good bit so you will have soup for lunches and even for the freezer.

 

Ingredients for tomato soup:

One red onion

2 sticks of celery

One large carrot

2 tablespoons of olive oil

2 tins of tomatoes

A little Italian seasoning (optional)

2 vegetable stock cubes

Water

 

Method:

Start by chopping up the onion, celery and carrot and soften in about 2 tablespoons of olive oil.  Watch it carefully as you want the onion to go translucent, but not to brown.

Add a good dash of seasoning (if you prefer less spice add some oregano or marjoram).

Give it a good stir and then add 2 tins of tomatoes and 4 tins of water.  Add the vegetable stock cubes.

Turn it down low and leave it to simmer.  The longer the better as the flavours develop.  You know you are ready for the next stage when the carrots and celery and squishy.

(I have been known to whack it on high when I am in a hurry, but slower is better).

I blend my soup with a stick blender, but if you have a Vitamix or strong jug blender use that as it gets really smooth and creamy.  Let it cool for a little before blending as the last thing you want is splattered tomato soup all around the kitchen.

Reheat gently and serve.

I finished with a few drops of nutty pumpkin oil.

Thanks for reading and I hope you give the recipe a try.

 

Kerry x

 

Cream cheese mints – a little bit naughty, but very nice

 

Cream Cheese Mints

These gorgeous pink mints are easy enough to make with only  2 basic ingredients. I think they would make a lovely gift!

I chose to make them pink, because I love the colour and this batch is for my pink themed house warming party.

I think they would make a lovely after dinner mint, or even a gift if you are going visiting!

Ingredients:

Approximately 100 grams of cream cheese (I used half a pack of the soft cream cheese from Lidl)

3 Cups of sieved  icing sugar

1 teaspoon of peppermint essence

Food colouring if you choose – I used a few drops of red to make a nice soft pink colour.

Method:

Whip the cream cheese using an electric beater.  When it is soft add in the peppermint essence and food colouring.

Now start adding the sieved icing sugar a cup at a time.  You will find that the first cup is easy to mix in.  The second cup is a little harder, and the third cup is quite tough.  I landed up with a sandy texture that I thought would never mix.  It was time to get my hands in and bring it together into a soft dough.

Using a sheet of parchment dusted in icing sugar, roll the fondant into a sausage and chill in the fridge for an hour.

I have a beautiful set of vintage mini biscuit cutters which I used to cut out some cute shapes.  I also took the easy route an rolled little balls and simply pressed them with a fork.

Leave them out to dry overnight.  Turn them the following day and let them dry again.

They should keep well in an airtight container for a week  – if they last long enough.

I do try and eat well, but sometimes something a little bit naughty is nice.

Happy eating

Kerry x

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