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And then I remembered that I had Queso Blanco left over from my cheese making efforts. vegetable stock 1 tsp sumac Juice of 1 lemon Salt and pepper to taste Queso Blanco (or other fresh cheese garlic until soft and translucent. 3) Add the aubergine and the remaining soup ingredients except the cheese Taste test, then add the cheese. 6) To serve, ladle soup into bowls. place dollops of the queso blanco When linking the Broccoli and Cheese Scone recipe to the post about making mascarpone to pair with sweet

Dot with the remaining tbsp of butter and the remaining cheese, either thinly sliced or grated. 7) Bake at 180°C for about 20 minutes, until the cheese is melted and golden, and the rice and mushrooms are

Sprinkle with sumac and pepper, and place back in the oven for a further 25-30 minutes until the cheese I would however add a little more cheese next time, and maybe a little broth in the bottom of the baking but would also work very well with little bits of bacon or sausage stirred in when the gnocchi and cheese

as Hubby accidentally turned on the heat under the pot as the milk and lemon juice were resting and cheese-ifying

Maybe cheese if you're lucky, but no veg, and so filling that that is your meal. I debated the cheese (I used leftover fondue, but regular mature cheese would work too!) Stir in the other ingredients except the cheese and spring onion. Surprisingly it was tasty, and hubby and I both found it at one under-cheesed and under-spiced. I would up both the spicing and the cheese next time.

Reduce all ingredients except cheese and red pepper for a single dish. squash scooped out of its skin) 1 tbsp butter, melted 2 red bell peppers, quartered lengthwise 2c grated cheese (we used gruyère- and raclette-type cheese leftover in the fridge) 1/3 c mascarpone 1/4 c whey, milk Sprinkle on a layer of grated cheese and then spread the squash mix, followed by the red pepper and another layer of cheese.

lard (I save bacon fat whenever I cook bacon) 2 c chanterelles, chopped 1 tsp rosemary 1 tsp thyme 1 c cheese

With autumn mists and fall harvest fruits and vegetables available, I've been enjoying taking advantage as much as possible of what's on offer. Planning a white lasagna, I was excited to realise that I had part of a pumpkin that needed using and some apples in the fruit bowl. I wasn't sure how it was going to go, but seeing as everyone at the table (including someone who is not Hubby and therefore is less biased) had seconds, I thought it was probably worth posting. For this, I specially grilled a chicken in the air fryer (I love how easy that was) but normally I would have used leftover chicken from a roast dinner or something. Ingredients: 2 - 2 1/2 c chicken, shredded 3 onions (small) diced 2 apples, diced 2 c spinach or (2 cubes frozen spinach) 2 tbsp butter 1 tbsp sage 1 tsp orange peel 1 - 2 c whey 1 tsp sumac 1/4 c butter 1 zucchini, thinly sliced along its length 1 2 inch pumpkin wedge, thinly sliced 2 1/2 c ricotta 1 1/2 c parmesan, grated Lasagna sheets 1 tomato, sliced 1) In a saucepan, melt the butter then sweat the onions. Add apple, spinach, sumac, orange peel and sage and cook until apple is beginning to soften. Add chicken and enough whey to moisten but not drown the sauce. 2) Melt remaining butter. Brush an ovenproof dish and begin layering: zucchini, chicken and apple sauce, pumpkin, pasta brushed with butter, ricotta, parmesan, repeat. End on a layer of ricotta, parmesan and then sliced tomatoes. 3) Bake at 180°C for about 45minutes until a knife goes in easily and the top is golden and molten. This was really tasty, but I made it a little too wet. I have a bit of a hard time judging the right level of moistness in a white lasagna sauce. It was just right on the second go when we reheated it though! I had thought of using apple sauce in the chicken sauce instead of the whey (which, incidentally, you can replace with stock if you don't have whey lying around), but decided not to this time. I had also considered adding some warm autumnal spicing, given that I was using pumpkin and apple, but didn't. Maybe next time.

For our next Variations on a Theme collaboration with my sister and our friend Hibiscus Kook, the prompt was Tomato Pasta. Check out below where each of us went with that! Konjac Cherry tomato Pasta by Hibiscus Kook This recipe is gluten-free and vegan friendly Creamy Cauliflower Ravioli in a Vodka Tomato Sauce by my Sister Tomato and Whipped Feta Ravioli with a Tomato and Aubergine Sauce by Me This was another fun collaboration for our Variations on a Theme. Watch this space for the next one! In case you want to try making these but don't have a pasta machine, pasta tree or ravioli cutter, click on the links to get one of your own! As an Amazon Associate, I earn from qualifying purchases.

flour 2 1/2 tsp baking powder 1 c milk 6 passion fruits, pulp and seeds For the frosting: 200g cream cheese Beat the butter and cream cheese together. Gradually beat in the powdered sugar.