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| Stuffed Mushrooms with Cote Hill Blue |
A really easy starter, tempting the tastebuds
with delicious Cote Hill Blue Cheese. It can be prepared in advance and popped into a
pre heated oven just before it is needed.
4 large flat mushrooms
1 medium onion chopped
1 tablespoon of sunflower seeds
or pumpkin seeds or pine nuts
4 tablespoons wholemeal breadcrumbs
150g Cote Hill Blue Cheese grated including rind olive oil
30g butter
1 tomato
Remove and chop stalks from mushrooms. Heat oil and butter in medium sized saucepan. Add onion and then mushroom stalks. Fry until soft. Stir in seeds, breadcrumbs and cheese, season to taste. Arrange mushrooms in ovenproof dish and share stuffing between them, put a slice of the tomato on top.
Drizzle with olive oil and bake in pre heated
oven Gas 5/190º/375ºF. Serve with a salad garnish.
| Serves |
4 |
| Preparation |
10 mins |
| Cooking |
10 mins |
Preheat the oven to Gas 5/190ºC/375ºF
Suitable for vegetarians |
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A lovely light dish that makes a great lunch time meal with a leaf salad. Delicious with cherry tomatoes.
275gms of puff pastry
flour for dusting
700gms of ripe tomatoes
1 tablespoon of olive oil
260 gms of Cote Hill Yellow cheese
fresh basil leaves
freshly ground black pepper
for the basil oil
30gms basil leaves and 3 tablespoons of
olive oil
To make the basil oil
Bring a small pan of water to the boil and blanch the basil first in it for 5secs, remove and dry on kitchen paper. Then using a pestle and mortar, pound the basil and oil together to make a puree.
To make the tart
Roll out the pastry on a floured surface to a 28cm (11in) square and then cut a circle of 25cm (10in) from that. Or just have it as a square tart! Score a line all the way round the circle or square about 25cm (1 in) from edge. Then prick the centre all over with a fork.
Put the pastry on a baking sheet and chill for 20mins. Cook the pastry on the top shelf for
10-15 mins or until lightly golden. Put all the tomatoes into a bowl and toss with the tablespoon of oil & some freshly ground pepper. Remove the pastry from the oven
and use the back of a fork to push the centre of the pastry. Cover the base with the Cote Hill Yellow cheese and pile on the tomatoes. Bake for a further 15 mins. Drizzle with basil oil and top with some basil.
| Serves |
4 - 6 |
| Cooking |
10 - 15 mins |
Preheat the oven to Gas 7/200ºC/400ºF
Suitable for vegetarians |
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