The Food Diaries

Stilton flaky biscuits squares

This recipe (from Julia Child’s Mastering the Art of French Cooking) is a great way to use leftover bits of Stilton (or other blue cheeses). I like to roll out a full batch  and then freeze (on a tray and placed in a freezer bag), ready to be baked from frozen at a moments notice (i.e. when a cheese moment comes on).

In a bowl or mixer mash together 125g crumbled stilton, 125g softened unsalted butter, and 2tbs (30ml) thick, double cream (or sour cream or creme fraiche). Sift in 110g flour (3/4 cup), a pinch of sea salt,  and a pinch of chili powder. Mix until a smooth dough forms. Wrap in clingfilm and refrigerate till firm. Roll out onto a floured greaseproof/parchment paper to 5mm thickness and cut into squares (4cm x 4cm). Brush with an egg wash (1 egg yolk mixed with 1tsp water). 

Bake on a non-stick baking sheet at 200c for around 10 minutes (till crisp and golden). Make around 35 biscuits. 

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CHEESE & CHILI BISCUITS >

Ricotta all’Insalata - a herby ricotta dip served with crostini and crudites

This recipe is so yummy and fresh - and, despite being predominantly being made up of cheese (!), seems quite a healthy option.

In a bowl (or food processor) mix together 450g/1lb fresh ricotta, 1 garlic clove finely chopped, 4 spring onions finely chopped, 2 tbs chopped mint, 3tbs chopped parsley, 3tbs olive oil,  the juice of 1 lemon, some sea salt and freshly ground pepper.

Cover and refrigerate for at least 30 minutes to develop the flavours. Bring to a room temperature before serving with a drizzle of olive oil and a garnish of chopped chives.

Here are some ideas of what to serve with the ricotta: 1) as an aperitivo - with some crostini (sliced, grilled baguette rubbed with a cut garlic clove and drizzled with olive oil), carrot sticks (I used the purple variety), and a few olives, 2) stirred into hot pasta or new potatoes, 3) as a sandwich filler

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BLACK OLIVE TAPENADE >

Celery & stilton wedges

Here’s another good addition to the Aperitivo Hour repertoire, which features the killer combo of stilton, walnuts and celery, with a little added sweetness of the apricots to balance out the flavours.

In a mixing bowl blend together 125g stilton and 125g cream cheese till well combined. Now add 1/2 cup of toasted and crushed walnuts, and 30g (around 6) dried apricots, finely chopped. Season with sea salt and pepper to taste. Spread on celery wedges (cut on an angle from about 6-8 large sticks of celery). Use the back of the tins of a fork to even out the spread and garnish with a dusting of paprika and a small piece of walnut.

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SPANISH TAPAS PLATE >