Cheesy Treats for Easter Weekend

It's not been possible for me to make any Easter treats to share with you, so instead I'm going to share some quirky recipes created by gastronaut Stefan Gates for Castello cheese which you can make to impress your guests this Easter. 
 


Chocolate eggs are so last Easter!! This year, speciality cheese brand Castello has paired up with gastronaut and foodie adventurer Stefan Gates to creatively craft innovative Easter egg recipes with a cheese twist. Stefan has turned tradition on its head with a cheeky take on the classic egg and soldiers, and a chocolate cream egg that is bound to make your guests do a double take.

Proving the versatility of cheese, Stefan has used the Castello range to devise playful recipes that are sure to inject some fun into your Easter weekend. And to ensure the holiday wows, top wine expert Matt Day has co-ordinated delicious and surprising drinks pairings to get the best flavours from your meal.

Stefan Gates said, “Castello cheeses are so versatile, from the tangy taste of Tickler extra mature cheddar to the lusciously soft Pineapple Halo - you can really have fun with them even turning some into a sweet treat. If you’re not constricted by cheese convention, you will be surprised by the flavour combinations out there. I wanted to rethink the Easter cream egg and traditional egg and soldiers turning them into crowd pleasers yet still easy to make at home.”

Ingredients (serves 4)
350g Castello Tickler Extra-Mature Cheddar (grated)
200ml fine strong cider
1 tablespoon of cornflour, mixed to a paste with 2tbsp cold water
½ tsp Worcester sauce
1tbsp truffle oil

Soldiers
8 slices sourdough
200g Castello Tickler Extra-Mature Cheddar thinly sliced
100g butter for frying
Juice of 1 lemon

Method
1.        Put a thick-bottomed saucepan on a medium heat, add the cider and bring to a simmer. Reduce the heat, mix in the grated cheese, cornflour paste and Worcester sauce. Stir gently until all the cheese has melted. It should be as thick as Greek yoghurt, so if you need to thicken or loosen it add more cheese or cider. Keep it warm until you’re ready to serve
2.        Lightly toast the sourdough slices, then make four unbuttered sandwiches with cheddar slices inside
3.        Heat a large knob of butter in a frying pan until sizzling, then just as the butter turns brown, add 1 tbsp of lemon juice and turn one of the sandwiches in it to coat and continue frying until slightly crispy. Repeat with the rest of the sandwiches, then slice them into soldiers and put them on plates
4.        Stir ½ tbsp. truffle oil into the fondue, taste and add another ½ tbsp. if you need to (truffle oils can vary in strength). Put each egg-shell in an egg cup and fill with the fondue (there’ll be more leftover for seconds!) and serve

Drinks
Why not complement the savoury eggs with a chilled glass of champagne or an icy beer. Choose one of Matt Day’s suggestions to bring out the tangy taste of the Tickler:
Leffe Blonde Beer (£2.99 widely available)
Tesco finest* 1531 Blanquette de Limoux (£8.49)
Le Mesnil Blac de Blancs Champagne 2004 (Waitrose £33.99)

Who would have thought cheese tastes great with chocolate? True to form, Stefan surprises with a delectable dessert that is both quick and fun to conjure up. This recipe is the perfect way to enhance both the pineapple, papaya and almond aromas found in the soft cheese, Pineapple Halo.

Ingredients (for 2 eggs)

2 hollow chocolate eggs
½ wheel of Castello Pineapple Halo
4tbsp crème fraiche
Zest of one orange

Method
1.        Carefully slice the top off the chocolate eggs using a hot knife dipped in water from a boiled kettle. Put them into egg cups
2.        Put the cheese, crème fraiche and ¾ of the orange zest into a bowl and mix it together with the back of a fork. Fill each eggshell with the mixture, and then put the remaining orange zest on top to look like the yolk
Drinks
This naughty but nice chocolate treat works perfectly with one of the following:
Mimosa (Champagne, Grand Marnier, Fresh Orange Juice)
Brown Brothers Orange Muscat & Flora (Ocado £7.49)
Fontana fredda Moscato D'Asti Moncucco (Asda £12.47)





For more information about the Castello range visit: www.castellocheese.co.uk


I was not paid for this post, but received some packs of Castello Cheeses to try.

Labels: Castello, cheese, chocolate, cider, Easter, Fondue, Mature Cheddar, pineapple

posted by Janice @ 20:37 3 Comments

Sweet and Sour Pork with pineapple

Sunday, February 10th is Chinese New Year. We are leaving the year of the Dragon and entering the Year of the Snake.  Food is an important part of celebrating Chinese New Year and although this is not a traditional dish it is a very simple and tasty one. 

This is not my recipe it comes from Lucy at The KitchenMaid a fabulous blogger from New Zealand who shared this recipe a couple of weeks ago.  When preparing the photograph for this post, I remembered that I still had my plastic chop sticks bought in the Chinese supermarket in Glasgow in the early 1980s, Chinese food always tastes better when eaten with chop sticks, I find.

Year of the Snake

Here is some information about the Year of the Snake from Hanban.com

The Introduction of 2013 Year of Snake
2013 is the year of the black Snake begins on February 10th shortly after the New moon in Aquarius, the humanitarian of the zodiac. This 2013 year of Snake is meant for steady progress and attention to detail. Focus and discipline will be necessary for you to achieve what you set out to create. The Snake is the sixth sign of the Chinese Zodiac, which consists of 12 Animal Signs. It is the enigmatic, intuitive, introspective, refined and collected of the Animals Signs. Ancient Chinese wisdom says a Snake in the house is a good omen because it means that your family will not starve.

The Common Character of People Born in the Year of Snake
People born in the Year of the Snake are reputed to be thoughtful and wise and to approach problems rationally and logically, seldom instinctively. Such people are complex beings, they are clever and men of few words from their birth. Their business is always going well, but they are stingy very often. They are sometimes egoistic and conceited. However they can be very active in their friends’ life. They are often too active, not believing other people and relying only on themselves. Snakes are also very insightful and naturally intuitive. If anyone has a sixth sense, it's those born in the Snake year. This is partly what makes them so mysterious.Snakes come in all varieties of colors and patterns. And maybe that's why people born in the Snake year love to appreciate beauty. People with the Chinese zodiac snake sign are very stylish, fashionable and have exceptional taste.

People born in the Year of the Snake also have a sure touch in money matters but are also inclined to be greedy and somewhat egoistical. Determined and ambitious characters of Snakes take their failures hard. They are usually very attractive on the outside and inwardly, that, taking into consideration their frivolity, can lead to some family problems.

The Cosmic Element and Color of 2013 year of Snake
The 2013 year of Snake is Water Snake, Water Snakes are lucky with finances, they always seem to have money flowing their way. They are adventurous spirits and love to take risks. They are also very intelligent and often a wellspring of creative ideas. Water Snakes love to socialize and meet new friends.They are proud of their achievements, and also very thoughtful and considerate of others.
The colour of the 2013 year of Snake is Black. Black color is the Space, Arctic night, darkness on the Abyss, this is a color of deep waters. The Black Snake will bring people unexpected changes, instability, and changeability. That is why it is important in the year of Snake to plan everything beforehand, and evaluate adequately before taking any actions. You need to be more careful and cautious than ever.

The Overall Trend in 2013 Year of Snake
The 2013 Snake of year has ability to read complicated situation quickly in a controlled manner which is good for business. Signing documents of any kind requires very thorough attention. 2013 horoscope predict it is a good year to begin important detail work. Research and investigation are supported. The Snake has sneaky energy that can be to your advantage. Look for the holes in the loop. A new-found ambition to greatness will inspire you to be all you can be, and provide you with the follow through to actually achieve your goals, And, 2013 year of the Snake also supports added responsibility,
But 2013 Snake need to watch for fanatical commitments since Snakes inclination to spend money quickly than earn them may produce tensions in personal relationships. Create a safe space to work from this 2013 year. The Snake likes protection, needs to feel safe and secure to utilize its special analytical skills. This is the year to make headway in slow and methodical ways. Things will definitely be accomplished as you focus forward.

Other Details of 2013 Year of Snake
1. Ideal compatibility with: Ox and Rooster.
2. More or less compatible with: Rat, Rabbit, Dragon, Snake, Horse, Sheep.
3. Absolutely incompatible with: Tiger and Pig.
4. Lucky colors for the Snake: Yellow, Red
5. Lucky directions for the Snake: Southwest, Northeast
6. Lucky numbers for the Snake: 2, 4, 7, and 9.
7. Monday is the lucky day of the week for Snakes.

Our younger son was born in the year of the Snake, he is very stylish and appreciates beauty. Our second grandchild is also due in the Year of the Snake I'll be interested to see if any of this has any bearing on his or her character.  Personally I am a Pig, okay enough of the jokes!  Here's what the Chinese think my character should be:

 The Year of Pig
Pigs are models of sincerity, purity, tolerance, and honor. When you first meet them, pigs seem too good to be true. They are careful and caring, obliging and chivalrous. Put your trust in them for they will never let you down and they will always try to do what's right. Pigs are born to give, to yield, and to serve, and so, unfortunately, most people take advantage of them. Pigs know they are easy to fool but don't really mind. No matter how old they get, pigs keep their faith in human nature and believe that people are basically good. Pigs tend to sacrifice their own happiness and comfort for the sake of others. In relationships, pig people are sensitive, sweet, naive, and caring. They are romantic and certainly are the marriage-type. But on the other hand, pigs can also be possessive, jealous and exclusive.

What do you think?  I don't fancy the bit about being taken advantage of!

Labels: Chinese New Year, pineapple, Pork, sweet and sour, The Kitchen Maid

posted by Janice @ 20:57 3 Comments

Pina Colada Cupcakes - Reviews and Challenges

I love a nice sweet pineapple, even though they are available all year round in the supermarkets, they still seem rather exotic.  I've never had any difficulty in peeling and cutting a pineapple but was  intrigued when I was sent an OXO Good Grips Pineapple Slicer to review.

I decided that the best way to show you how it works would be to make a video and post it on here.  When I uploaded it to You Tube, I came across a professional 'how to' video created by OXO Good Grips.  I've decided to post both of them, so that you can see me reading the instructions and cutting a pineapple for the first time/  This was going to have to be 'one take' because I only had one pineapple, so I was concentrating on reading the instructions and cutting the pineapple and didn't realise, until my husband started laughing, that some of it could be interpreted as a bit rude!   Anyway here is my version:


And here is how you should really cut your pineapple...


I'm hoping I will get better with practise, now that I understand how the slicer works!

 Here is the slightly mangled pineapple, oh boy was there lot of juice.

At the same time, I was asked to try this 12 cup deep Glidex Muffin Tray from Great British Bakeware by George Wilkinson The tins are ceramic reinforced and triple coated with superior non-stick, dishwasher safe and they even state that they are safe for metal tools.  I liked the weightiness of the tin and the cups are a good size and, very importantly,  they are British made, in Lancashire.

The best way to test the tin was to make some muffins or cupcakes and I thought I'd bake some cupcakes that included pineapple, so what better than a combination of pineapple, rum and coconut. The Glidex Bakeware performed extremely well, I will try it without paper cases next time, perhaps with some savoury muffins to test out the non-stick coating.

Pina Colada Cup Cakes

 175g (6oz) self-raising flour
150g (5oz) plain flour
1/2 tsp baking powder
125g (4 1/2 oz) unsalted butter
250g (9oz) caster sugar
2 large eggs
50ml crushed pineapple
75ml (4fl oz) Coconut yogurt (I used Rachel's)
1/2 tsp of rum or rum essence

1. Pre-heat the oven to 180C/Gas Mark 4.  Line a 12 cup muffin tin with cupcake cases.
2. In a bowl, combine the flours and set aside
3. In a large bowl beat the butter until creamy and smooth. Add the sugar gradually, beating after each addition.
4. Add the flour in three stages, alternating with the milk and rum.  Beat until the ingredients are combined and well blended.
5. Spoon the mixture into the cupcake cases, filling about 2/3 full. Bake in the pre-heated oven for about 15-20 minutes.
6. Cool in the tin for about 15 minutes. Remove from the tin to a cooling tray and cool completely before icing.

Cream Cheese Frosting

25g (1oz) white chocolate, broken into pieces
100g (7oz) cream cheese, softened
50g (2oz) unsalted butter
1/2 tsp rum or rum essence
250g (8oz) icing sugar (sifted)

1. Put the chocolate pieces in a heatproof bowl that fits over a pan of very gently simmering water, allow to cool to room temperature.
2. Beat together the cream cheese and butter until smooth.  Mix in the white chocolate and rum or rum extract.
3. Gradually beat in the icing sugar until the mixture is fluffy.
4. Spread the mixture over the cupcakes with a palette knife.

To decorate
1. Toast about 50g (2oz) of dessicated coconut in a dry pan over a medium heat, stirring frequently and watching carefully so it doesn't burn.  Leave to cool.
2. Sprinkle the coconut over the cream cheese frosting and place small wedges of pineapple on top.


At first I was a little disappointed in these cupcakes, the cake seemed a bit cloying and stuck to the roof of your mouth.  However, if you can be patient,  they keep incredibly well, in an airtight plastic box in the fridge and improved quite dramatically after a couple of days. 

We should Cocoa is 2 years old and celebrating with Cocktail inspired chocolate creations. The challenge is run by Choclette at The Chocolate Log Blog and Chele at Chocolate Teapot. I'm entering the Pina Colada Cupcakes with their little bit of white chocolate in the frosting.

The Calendar Cakes challenge from Dolly Bakes and Laura Love Cakes is  celebrating National Cupcake week and apparently  'Caketails' are the latest cupcake craze, who says I'm crazy?

And just to round things off, the letter for Alpha Bakes, hosted this month by Caroline Makes, alternately with The More Than Occasional Baker this month is 'P' which gives me a hat trick of cakey challenges.

Labels: British, coconut, cream cheese, cupcakes, Glidex Bakeware, How to video, Lancashire, Oxo Good Grips Pineapple Slicer, Pina Colada, pineapple, review, rum

posted by Janice @ 13:55 22 Comments

Another dinner at the Kailyard by Nick Nairn

I started with the Confit Scottish chicken terrine with baby leeks, crispy ham and pea vinaigrette.  The peashoot bit round the outside was lovely, but I found the terrine a little bit bland 7/10

Brian went for the shrimp cocktail, but they had run out of shrimps and offered crayfish instead, which he enjoyed very much 8/10


For my main I chose Slow braised neck of Dornoch Lamb, beetroot gratin, asparagus, carrot puree and basil gravy.  Oh my goodness, that was fantastic!  The lamb was meltingly delicious, the beetroot gratin was full of flavour, it was lots of very fine slices of stacked up, not sure with what, but whatever it was it was delicious.  This was a definite 9/10


Brian had Spiced confit duck leg, saute potatoes, cumin roasted carrots and celeriac, honey and sherry gravy.  This was also deemed to be a 9/10 dish.  We were both really pleased with our choices.


I finished my meal with this exquisite dessert, it looks pretty with it's spun sugar topping but the flavour was quite outstanding.  This is a Spiced Pineapple Carpaccio with lime, chilli and anise sorbet and the flavours just burst onto your tongue, fantastic and for me, 10/10

Brian went for the warm chocolate pudding with nougatine parfait and berry fruits.  He enjoyed it but agreed that my dessert had more wow factor and gave it 8/10.

I hope you have enjoyed dining with us on our weekend away.  There are still a few pictures of Stirling Castle to post, but otherwise, breakfast on Sunday was pretty much a repeat of Saturday.  You don't have to vacate your room till 12.00 noon, so we also managed to have a lie by the pool reading the papers and then a final swim.  We are planning to go back in the autumn as we enjoyed it so much.

Labels: anise, chocolate, duck, Dunblane Hydro, Kailyard, lamb, Nick Nairn, nougatine, pineapple, sorbet, Stirling, terrine

posted by Janice @ 22:31 7 Comments

Time to eat the Chilli Jam!

Back in September I made some Tomato Chilli Jam and in October I made Pineapple Chilli Jam. Today I was entertaining my family and served both of these preserves in the crystal jam dishes left to me by a friend of my mum's.  They usually on make an appearance round about Christmas and always make whatever is served in them look elegant and inviting.  You also get a little peek at my Christmas tree in the background.


Both of the jams were delicious, but I have to say, that the pineapple one was particularly good, my son commented that it had a 'sweet and sour' flavour and it was delicious with cold ham and turkey, the turkey from my Forman and Field hamper, which was also very good. 

Labels: chilli, Christmas, crystal, jam, pineapple, preserves, tomato

posted by Janice @ 20:29 10 Comments

Pineapple Chilli Jam

The deciding factor was the pineapple which I had bought two weeks ago as part of a buy one, get one free offer.  We ate the first pineapple, but I was away last weekend and the second pineapple just sat there looking more and more dodgy.  When I cut the skin off there were actually only a few brown bits which I cut off, but I didn't fancy eating it raw, so in a flash of inspiration I decided that I could adapt the Tomato and Chilli Jam recipe I made in September to make Pineapple and Chilli Jam.

Pineapple & Chilli Jam

Store in a larder or cool place, not in the fridge, for up to 9 months.  Once opened keep in fridge.


I had a little taste and I have to say, it was really good even without any time to mature.  You could feel the heat of the chilli coming through the sweetness of the pineapple and the piquancy of the vinegar and fish sauce.  I'm not sure what that fish sauce does exactly but it is definitely a must for chutneys and relishes.

Labels: chilli, chutney, fish sauce, jam, pineapple, relish, Sweet Heat, Tamasin Day Lewis, vinegar

posted by Janice @ 21:45 21 Comments

Rhubarb, Pineapple and Ginger Crumble

Served with custard, not fancy, egg home-made custard, but made with Birds Custard Powder just like we always had as children!  I have to say that the combination was delicious and the pineapple flavour stood up well to being crumbled.

Labels: crumble, custard, pineapple, rhubarb

posted by Janice @ 20:24 10 Comments

Fruity Pork Steaks

I made this Fruity Pork Steak recipe from BBC Good Food for supper tonight.  It was very tasty, but I was really disappointed in the pork steak itself, it was seriously tough, which rather spoiled the delicious sauce. 

Making the sauce

 I think I would use pork fillet next time and I'm not sure I would bother with the chicken stock, to intensify the flavours of the sauce.

Labels: pineapple, Pork, sauce

posted by Janice @ 22:01 1 Comments