Brie and pistachio bites
A very pretty dish that takes about fifteen minutes of your time. TIP If you don’t like heat, omit the chilli. The brie should be nice and ripe. Serves 4 as a starter Preheat the oven to 200oC 200gr brie … Read More
Mini Stilton and Mature Cheddar fondu pots
Experimenting on a nine course British tasting menu to celebrate the imminent coronation, I thought a twist on the cheese course would be fun and more to the point, a huge hit. Indeed it was. TIP If you don’t like … Read More
Three Cheese Canapes by M.Kuehn
These attractive little morsels or posh cheese on toast are great, served at a drinks party. They can be prepared well in advance of your guests arriving and popped under the grill for a couple of minutes before serving. Good … Read More
Halloumi Cream Dip by M. Kuehn
The very gracious manager of Antipliler on Green Lanes gave me the method for making this. Serves 4 1 pack of halloumi 4 tbs double cream boiling water 1/2 roasted red pepper, skinned 1/2 roasted green pepper, skinned a few … Read More
Baked Epoisse with Tomato Chutney
Having never baked an Epoisse before, I thought I’d give it a whirl. What a spectacularly good idea. Just add some spicy tomato chutney, (see recipe) a superior baguette and a handsome beast in the shape of Averys organic Riesling … Read More
Welsh Rarebit with a Dutch Twist by M. Kuehn
Posh cheese on toast. Delicious and especially comforting on the morning after the night before. Although most recipes call for mature cheddar, I’ve used aged Gouda for this recipe. Make sure your guests are ready to gorge on this the … Read More